Wyeast #2112 California Lager Yeast
Temp: 58-68° F
Activated 12 hours before pitch
.75 lbs Simpons Medium Crystal
.75 lbs Briess Caramel 40L
6 lbs Gold Malt Syrup (60 min)
2 lbs Pilsen DME (60 min)
1.75 oz Cluster (60 min) 7.5% Alpha
.5 oz Cascade (5 min) 6.1% Alpha
Typical Brew Process. Transferred after just over a week. Let ferment for another month then bottled with sugar/water priming solution.
This one didn’t turn out like I expected. It is still drinkable, but doesn’t have the flavor of a steam beer. I think a lot of it might have had to do with the yeast. I believe it was too warm for the yeast at times, so that may have had an adverse affect, causing the flavor of the beer. Again, it isn’t bad, just not what I expected nor hoped for. Will have to attempt this one again at a later date with better equipment.