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THE DRUNK ARAB

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Went to a mates today and brewed a Californian Common (Steam beer).
Basically Pale malt, Crystal and cara-pils. Northern brewer hops all the way and Wyeast 2112. It is fermenting after just 3 hours :)
Has anyone here attempted to brew one of these or at least tried one?
I would be interested on opinions if so.

Cheers and bollocks
TDA
 

Barry

To thine own self brew
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Good Day
I have made several over the years and have one now that is about 6 weeks old.
Made with pale malt 4.5 kg, dark munich 0.5 kg, crystal 0.4 kg; NB hops to 41 IBU with WLP810 San Fran. I have never tasted a commercial example but all mine have been good without being outstanding. I don't know if it is because of the style, my tastes or the way I make it. It tastes like the style guide IMHO and it is something different. It could be a lot better with Tettnanger for arome but then it wouldn't suit the style.
Anyway the WLP810 is a great, easy to use and forgiving lager yeast.
 

THE DRUNK ARAB

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Thanks for that Barry. Did you cold condition at 10C as recommended by Ray Daniels?

TDA
 

Barry

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No I haven't cold conditioned due to lack of space but will soon put a few bottles in the beer fridge and forget about them for a month or two. Cold conditioning would improve it. I have most of my beers under the house on what was once a concrete patio. The temps stays at 22-24oC this time of the year and cools to
10oC mid winter.
I like the beer but the NB does give that woody character that is suppose to have. NB is good because it can be used in stouts, porters, ales, lagers etc for bitterness and/or flavour but the aroma is definate.
Anyway I'm sure your your steam beer will great.
 

Batz

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Thought about these , any recipes guys?
 

THE DRUNK ARAB

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Here is mine Batz. I don't use Promash so excuse the format.
-------------------------------------------------------------------------
Steamer:

5.5kgs JW Pale
250grams Crystal 250-300EBC
200grams Carapils

Mashed at 67C for 60 minutes

32g Northern Brewer 10%AA (60min boil)
10g Northern Brewer 10%AA (15min boil)
10g Northern Brewer 10%AA (5min boil)
5g Northern Brewer 10%AA (flameout)

Wyeast Californian Lager 2112

OG 1051, IBU 40 SRM 10
------------------------------------------------------------------------

This was done for efficiency of 78% but because I left tap on during start of sparge run-off I lost 1 to 2 litres :( so efficiency ended up at around 76%.
I used rain water and added calcium carbonate to get around 60ppm.

You can scale this to suit your efficiency Batz.

I have no idea what this is going to taste like but I will save you some for when you come to Adelaide.

Cheers and bollocks
TDA
 

Batz

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Looking forward to it
 

Barry

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Good Day
This is the recipe
22L 1.050 to 1.012 41IBU 0.82 BUGU 5.25 bottled.
Pale malt 4.5 kg
Dark Munich 0.5 kg
Crystal 0.4 kg

NB 9.8% 35g boil, 10g at end of boil
Cascade 6.6% 10g boil (to add a bit of hop complexity)

Mash at 67oC (can be 65-66oC if you want)
WLP810 San Fran

Fermented at 16oC (due to circumstances and historical reasons)

Warning: I have never made a great steam beer.
 

kook

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I've never made a true steam beer, however I've used the WY2112 for my "Cascade Common" on three occasions now. Its a damn good yeast, very clean taste.

Try using it instead of WY1056 in an APA, ends up brilliant!
 

therook

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Here is mine Batz. I don't use Promash so excuse the format.
-------------------------------------------------------------------------
Steamer:

5.5kgs JW Pale
250grams Crystal 250-300EBC
200grams Carapils

Mashed at 67C for 60 minutes

32g Northern Brewer 10%AA (60min boil)
10g Northern Brewer 10%AA (15min boil)
10g Northern Brewer 10%AA (5min boil)
5g Northern Brewer 10%AA (flameout)

Wyeast Californian Lager 2112

OG 1051, IBU 40 SRM 10
------------------------------------------------------------------------

This was done for efficiency of 78% but because I left tap on during start of sparge run-off I lost 1 to 2 litres :( so efficiency ended up at around 76%.
I used rain water and added calcium carbonate to get around 60ppm.

You can scale this to suit your efficiency Batz.

I have no idea what this is going to taste like but I will save you some for when you come to Adelaide.

Cheers and bollocks
TDA
Just reviving an old thread, i was fortunate to have a packet of Wy 2112 sent to me and found a Anchor Steam clone which is very similar to yours TDA, how did this beer turn out? If you can remember that far back.

Rook
 

warrenlw63

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Hey Rook, if you're trying your hand at a Steam you won't go too far wrong with that recipe looks perfect. :)

Warren -
 

THE DRUNK ARAB

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Just reviving an old thread, i was fortunate to have a packet of Wy 2112 sent to me and found a Anchor Steam clone which is very similar to yours TDA, how did this beer turn out? If you can remember that far back.

Rook
To be honest Rook I can't remember ( which in my mind means it wasn't a standout or anything) but I am not far off of brewing another one. Just stocked up on Northern Brewer and cultured some 2112 from a Cream Ale that Boiler Boy gave me.
I will be using the same recipe pretty much so a swap could be on the cards.

C&B
TDA
 

Stuster

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I'm fermenting a steam beer at the moment. A bit hoppier than TDA's one, but that's the way I wanted it. B)

Batch Size: 21.50 L
Boil Size: 26.35 L
Estimated OG: 1.051 SG
Estimated Color: 20.0 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 90.36 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.02 %
0.15 kg Amber Malt (43.3 EBC) Grain 3.61 %
40.00 gm Northern Brewer [6.60 %] (75 min) (First Hops 28.5 IBU
20.00 gm Northern Brewer [6.60 %] (15 min) Hops 7.5 IBU
25.00 gm Northern Brewer [6.60 %] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
 

therook

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I'm fermenting a steam beer at the moment. A bit hoppier than TDA's one, but that's the way I wanted it. B)

Batch Size: 21.50 L
Boil Size: 26.35 L
Estimated OG: 1.051 SG
Estimated Color: 20.0 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 90.36 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.02 %
0.15 kg Amber Malt (43.3 EBC) Grain 3.61 %
40.00 gm Northern Brewer [6.60 %] (75 min) (First Hops 28.5 IBU
20.00 gm Northern Brewer [6.60 %] (15 min) Hops 7.5 IBU
25.00 gm Northern Brewer [6.60 %] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
That looks pretty good Stu, a bit of Amber hhhhhhmmmmmmmmmmmmmm

How big a starter do you make and how long does it take this yeast to ferment out?

Rook
 

THE DRUNK ARAB

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I'm fermenting a steam beer at the moment. A bit hoppier than TDA's one, but that's the way I wanted it. B)

Batch Size: 21.50 L
Boil Size: 26.35 L
Estimated OG: 1.051 SG
Estimated Color: 20.0 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 90.36 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.02 %
0.15 kg Amber Malt (43.3 EBC) Grain 3.61 %
40.00 gm Northern Brewer [6.60 %] (75 min) (First Hops 28.5 IBU
20.00 gm Northern Brewer [6.60 %] (15 min) Hops 7.5 IBU
25.00 gm Northern Brewer [6.60 %] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
Hmm, I have just put my original recipe back through BeerSmith and it shows me that with all hop additions the IBU's came to 47!! Which makes it hoppier than Stusters contrary to his claim :p
I reckon the original recipe could be a bit out on the bittering so whatever software you are using rook make sure you compensate. I would not go above 40IBU however you may want a really bitter beer. :lol:

C&B
TDA
 

Stuster

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Hmm, I have just put my original recipe back through BeerSmith and it shows me that with all hop additions the IBU's came to 47!! Which makes it hoppier than Stusters contrary to his claim :p
Damn. Caught out! :D

I made only a 1L starter and it's not finished now after 10 days. Nearly there though and it's been fermenting at about 12C so not surprising really. I know the amber's not traditional or anything but just thought it might work well with the NB. We shall see, but I was inspired by your question to take a sample to see if it was finished and it's currently tasting pretty good. :rolleyes:
 

tdh

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My 2 bobs worth.

Don't mash too hot, 66*C works best.
The yeast is a low attenuator and the beer shouldn't be too viscous.

tdh
 

Cortez The Killer

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Damn. Caught out! :D

I made only a 1L starter and it's not finished now after 10 days. Nearly there though and it's been fermenting at about 12C so not surprising really. I know the amber's not traditional or anything but just thought it might work well with the NB. We shall see, but I was inspired by your question to take a sample to see if it was finished and it's currently tasting pretty good. :rolleyes:
Isn't 2112 supposed to be fermented at much higher temps? I'm pretty sure wyeast recommends up to 18*C.

I've got a cal common fermenting at the moment @ 18*C. I'll check it this weekend and keg if ready. Got a cream ale in a cube waiting for the cake.

Cheers
 

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