| Author |
Message |
    
Greg Rosace
New Member
Username: Rosace
Post Number: 8
Registered: 08-2006
Posted From: 65.244.189.2
| | Posted on Friday, March 07, 2008 - 07:46 pm: | 
|
Can the recipe be done with a single mash infusion...? 149F?
What type of yeast? I cant seem to locate the original yeast used in that recipe.
Thanks
Greg |
JimTanguay
Advanced Member
Username: Pizzaman
Post Number: 705
Registered: 02-2003
Posted From: 67.183.219.98
| | Posted on Friday, March 07, 2008 - 07:51 pm: |
|
Most times I make it with a single infusion and 6-row all the time. Never a problem with clarity after a couple weeks of lagering. |
Little Dipper
Intermediate Member
Username: Littledipper
Post Number: 365
Registered: 02-2004
Posted From: 206.114.61.199
| | Posted on Friday, March 07, 2008 - 08:08 pm: |
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WLP833 (Ayinger strain) is the yeast that most recommend. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6682
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, March 07, 2008 - 08:44 pm: |
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Jeff originally did it with New Ulm yeast, I assume from YCKC. Anybody know anything about that strain? |
davidw
Senior Member
Username: Davidw
Post Number: 1805
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Friday, March 07, 2008 - 09:09 pm: |
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Isn't the Schells/New Ulm strain Wyeast 2035? |
Denny Conn
Senior Member
Username: Denny
Post Number: 6683
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, March 07, 2008 - 09:15 pm: |
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Don't know...Wyest just says "American lager". You could probably just email Jeff and ask him what he uses these days. |
Brewzz
Intermediate Member
Username: Brewzz
Post Number: 436
Registered: 03-2003
Posted From: 70.112.116.217
| | Posted on Saturday, March 08, 2008 - 01:14 am: |
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Yup,it's 2035...used it.Worked well |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8588
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Saturday, March 08, 2008 - 02:22 pm: |
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I've had excellent results with Wyeast 2124. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1412
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Saturday, March 08, 2008 - 03:58 pm: |
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Someone have a good 10 gallon all-grain recipe they can share? |
davidw
Senior Member
Username: Davidw
Post Number: 1806
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Saturday, March 08, 2008 - 04:27 pm: |
|
Your Fathers Mustache, perhaps?
http://www.brewery.org/cm3/recs/02_41.html |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1413
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Saturday, March 08, 2008 - 04:33 pm: |
|
I should have been more specific. I was looking for someone who has converted that old recipe into a 10 gallon recipe. and yes I am speaking of Your Father's Mustache. |
Greg Rosace
New Member
Username: Rosace
Post Number: 9
Registered: 08-2006
Posted From: 65.244.189.2
| | Posted on Saturday, March 08, 2008 - 06:17 pm: |
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I have good results using 833 in a Mai Bock, the 2035 looks like an option, but what about wy2007 can anyone comment on it from what Wyeast states its a classic American Pilsner strain? |
JimTanguay
Advanced Member
Username: Pizzaman
Post Number: 706
Registered: 02-2003
Posted From: 67.183.219.98
| | Posted on Saturday, March 08, 2008 - 07:01 pm: |
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WY2007 works very well in caps I think. It is very clean at 50 degrees or below and seems to be a fairly trouble free lager yeast. Some people call it boring. It also makes a great vienna lager. Its what I used this lager season |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8589
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Saturday, March 08, 2008 - 07:04 pm: |
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For 10 gallons just double the ingredient amounts for the 5 gallon recipe. There's no trick for stepping up homebrew-size recipes. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1554
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Saturday, March 08, 2008 - 07:26 pm: |
|
WY2007 is a good yeast, but it throws a lot of acetaldehyde. WY2035 is also a good yeast, but it isn't as clean as I prefer a lager yeast to be - it has a distinct flavor profile that I'm not sure how to describe. "Earthy," maybe.
Because it's available right now, I think I'd try the Coors yeast ("Rocky Mountain Lager") if I were to make a CAP. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1414
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Saturday, March 08, 2008 - 07:49 pm: |
|
Yeah Bill, I did that. But I also rounded the amounts to whole numbers and got this:
ProMash Recipe Printout
Recipe : Your Father's Mustache - Modified Jeff Renner Version
BJCP Style and Style Guidelines
-------------------------------
01-C Light Lager, Premium American Lager
Min OG: 1.046 Max OG: 1.560
Min IBU: 15 Max IBU: 25
Min Clr: 2 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (GAL): 10.00 Wort Size (GAL): 10.00
Total Grain (LBS): 17.50
Anticipated OG: 1.048 Plato: 11.88
Anticipated SRM: 2.9
Anticipated IBU: 27.1
Brewhouse Efficiency: 76
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2
Additional Utilization Used For Pellet Hops: 10
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 14.00 lbs. Pale Malt(6-row) America 1.035 2
20.0 3.50 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Cluster Pellet 7.00 25.9 60 min.
0.50 oz. Styrian Goldings Pellet 5.25 1.3 10 min.
0.50 oz. Styrian Goldings Pellet 5.25 0.0 0 min.
Yeast
-----
WYeast 2035 American Lager |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 581
Registered: 07-2007
Posted From: 75.67.98.168
| | Posted on Saturday, March 08, 2008 - 09:56 pm: |
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I have been using 2035 on this beer for a number of years and love the result. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1415
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Saturday, March 08, 2008 - 11:04 pm: |
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Do my numbers look good here? |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1038
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Monday, March 10, 2008 - 07:16 pm: |
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Bob - You are really confusing us. What is your question? |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1039
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Monday, March 10, 2008 - 07:17 pm: |
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Recipes should be formulated using percentages and modified to hit target gravities based on your system. If Jeff's recipe is 80/20 your numbers look great. |
davidw
Senior Member
Username: Davidw
Post Number: 1808
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Monday, March 10, 2008 - 08:45 pm: |
|
Five stars for Paul! |
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