Can I get away with WY2112 for this style? How about using Willamette hops?
I realize that cluster, liberty, or noble, etc. hops and a different yeast would be more appropriate for the style. If not CAP, could I fit it into Premium American Lager? Shooting for IBUs above 30 which may cause stylistic problems with that…
I think 2112 and Willamette will work. Might not be as refined as using noble or noble derivative hops, but some old recipes used Styrian Goldings IIRC. I would try and ferment cool to keep the esters down.
Thanks! I honestly don’t know if I have ever had a commercial version of CAP but it seems like a style that I would like.
i use willamette in mine (homegrown) i have never used that yeast though
Unfortunately, I don’t have enough temperature control and WY2112 (or equivalent) seems to be the only choice for temps between 60-65
I’ve used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It’s a pretty clean strain at those temps.
I think you’d have a much cleaner beer with 1007 or 1056.
I use 2112 a lot. It’s a good clean version at 55° to 58°, much above that and it seems like 1056. I’d try to keep it at 55° at least for first two or three days.
Hops wise, when I use Willamette in a lager I get lemon. Some day I will try cascade. They use it in Henry’s Private Reserve and seems to be ok.
This is my plan. I have a cubical cooler that should fit my fermenter bucket. I will fill it with water and ice to control the temp to the best of my ability.
I am always confused by yeast companies guidelines:
“Temperature Range: 58-68° F (14-20° C)
This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.”
Although they state this, I apparently should stay away from 60-65F…drives me crazy haha…
Sounds like a good plan to me. That is how I make all of my lagers. I can get the temps down quite low in it, and they hold fairly stable as well. Sounds like you will make a delicious CAP!
It is pretty confusing. But if you pitch and ferment @ 65F, then @ peak krausen you’re closer to 72F or so and you’ll definitely get more ale-like results. For a CAP, it’s better to go cool.
When I say 60-65F I mean that would be ferment temp not ambient temp. I realize that fermentation temp is usually about 5 degrees higher than ambient. Is my thinking incorrect?
According to Greg Doss from Wyeast, WY2007 stays reasonably clean in the low 60’s. I know I’ve used it at 58F in a hoppy pale lager without an issue. You may be better off giving that a go for a CAP than the 2112.