I have not made a lager before and this seems like the place to start.
I know this is not quite to style but I think it touches on some of the notes such as caramel, toast, and light fruit.
Gravities and color calculate out well
70% 2 row
10% Victory
10% Wheat (carbonation and head have been a problem in the past)
10% C-40
Wyeast 2112 Cali Lager
I am thinking of using Galena hops as I really enjoy them.
Are there any opinions or concerns about my plan?
Thank you
Looks good to me although I am not that familiar with brewing that style.
If you are going for that cali common feel, I would throw some Northern Brewer in along with the Galena. I think the victory would be a nice touch but maybe that is too much?
If it were me I might do something like
77% two row
8% victory
5% wheat
10% crystal
I am using less and less specialty malts these days…
I agree with this and was going to suggest pretty much the same thing. I would even go a touch lighter on the victory. A touch of toast is good, but not too much.
I’ve brewed Cali Common many times and even won 2nd place in a competition with it. Instead of Victory, I toasted some two row in the oven for 10 minutes, and it added just the right amount of toasted flavor. So you don’t need much.
I agree as well with goschman’s suggestion and if you’re looking for a true Anchor Steam its all Northern Brewer hops.
I also prefer the flavor profile of WL810 over 2112, ferment at 68, warmer temps will get a bit too fruity IMO.
If you can truly lager after fermentation is complete I’d recommend it as well.
Never done it but I could see WLP029 working well in a cali common. You can get that fruity character out of it fermented at higher temps kind of like what duboman suggests. Maybe it would be inappropriate but that is something I would like to try.
I like a touch of pale chocolate in my Cali Common, maybe 1%
+1. haven’t brewed one in awhile, but mine’s in the neighborhood of 91% 2 row, 4% C40, 4% C80, 1% Pale Chocolate. Northern Brewer bittered, Northern Brewer mixed with a little Cascade to finish, WY 2112.
Thanks for the suggestions. At minimum, I’ll knock down that victory and wheat a touch.
My basement gets to about 68-69 so it’s right there on the edge of what wyeast is saying but I think it will be too warm considering the additional fermenting heat. I plan on using my large dorm style fridge in the low-mid 60’s. After a couple weeks, I’ll probably bring the tempurature down to the low-mid 50’s for a couple weeks.