Author Topic: Cal Common-ish question  (Read 664 times)

Offline TMX

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Cal Common-ish question
« on: October 30, 2014, 03:49:35 PM »
So I brewed up a hybrid hybrid Cream Ale with Amber Hybrid IBUs.
Fermenting at 12C (53F) and will dry hop at some point. 2 oz Citra 1oz Cascade.

Question is when? Going to ferment and "Lager" in the primary and will do a D-Rest as well.

See Below


Original Gravity: 1.048
Final Gravity: 1.016
ABV (standard): 4.26%
IBU (tinseth): 31.6
SRM (morey): 4.71

FERMENTABLES:
16 lb - American - Pale 2-Row (72.7%)
3 lb - German - Vienna (13.6%)
3 lb - German - Munich Light (13.6%)

HOPS:
1 oz - El Dorado, Type: Pellet, AA: 15.2, Use: First Wort, IBU: 17.04
1 oz - Citra, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 9.4
1 oz - Citra, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 5.17

MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min
Starting Mash Thickness: 1.75 qt/lb

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
White Labs - San Francisco Lager Yeast WLP810
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Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline dmtaylor

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Re: Cal Common-ish question
« Reply #1 on: October 30, 2014, 04:11:32 PM »
An American Pale Lager, eh?  That's exactly what this is.  Do a diacetyl rest for 3 days in the 60s Fahrenheit when gravity hits 1.026, then bring back down to 50s until fermentation subsides completely, then wait a few more days just to be sure it's fully attenuated, and then crash to lager.  Lager it for as little or as long as you like.

I've never used the Steam yeast before, much less in the low 50s, so I'm not sure if that will work well for you or not.  Nice experiment though.
Dave

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Offline a10t2

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Re: Cal Common-ish question
« Reply #2 on: October 30, 2014, 04:44:39 PM »
If it's actively fermenting now, you could bring it up into the 60s at any time, then leave it there until it reaches FG, plus a couple days after for the d-rest. Then dry hop, crash, and lager.
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Offline HoosierBrew

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Re: Cal Common-ish question
« Reply #3 on: October 30, 2014, 04:54:11 PM »
If it's actively fermenting now, you could bring it up into the 60s at any time, then leave it there until it reaches FG, plus a couple days after for the d-rest. Then dry hop, crash, and lager.

+1.  And sometimes on a hoppy lager I'll lager it until I'm happy with the clarity, warm up to the mid 60s and dry hop for 2-3 days for some fresh dry hop character, then cool to serving temps.
Jon H.

Offline TMX

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Re: Cal Common-ish question
« Reply #4 on: October 30, 2014, 05:08:03 PM »
Thanks for all the feedback, it has been chugging along since Monday, I will start ramping up the temp into the low 60's then get on the dry hops...
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Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline TMX

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Re: Cal Common-ish question
« Reply #5 on: October 30, 2014, 11:38:25 PM »
reset the controller to let it rise to 62 and finish up
"The ART of brewing Beer, is the ACT of brewing Beer"
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Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline TMX

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Re: Cal Common-ish question
« Reply #6 on: November 03, 2014, 01:48:31 AM »
Temp has gone up slowly over the weekend, pulled a sample and she is sitting at .030, so I roused the yeast a bit to see what happens.
"The ART of brewing Beer, is the ACT of brewing Beer"
https://txbrewing.wordpress.com

Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10