California Common (may be) ?? Saflager S-23

[BM1]

Hay,this is my first attempt at this style (if I even is ) and also 1st for this yeast.Fimentation seems to be going well but,with this yeast,I don't know what well is. .Any body using this yeast?What should I expect?

Brew Date: Saturday,February 27,2010
Steam O' 3g 80% edit
*****
Style: California Common
Type: All grain Size: 4.5 gallons
Color: 9 HCU (~7 SRM)
Alcohol: 5.1% v/v (4.0% w/w)
Mash: 80% efficiency.**
Boil: 60 minutes

SG 1.046 5 gallons
OG: 1.052 FG: 1.012
Bitterness: 30 IBU

Grain:
6 lb. British pale
1 lb. Belgian CaraVienne
12 oz. Wheat malt

Hops:
14g Cluster (7.9% AA, 60 min.)
20g Willamette (4.6% AA, 45 min.)
8.35g Willamette (4.6% AA, 15 min.)

Yeast: Fermentis Saflager S-23: Dry pitched on
foamy wort @ 70 deg.F.Placed in 68 deg F refer cabinet.

Lag Time: 1hr. - 45 min.
Primary attenuation: 68 degF

** Mash was sinle infusion batch sparge with a target of 151 deg.F
Missed target 4 deg.( 147 deg.).Removed ~ 1.5qts. and bruoght to
boil,returned to tun and landed at 155 deg F.( ~ 5 min. lapse )
Conclusion: 1st rest 147 deg.- 5 min. decoction - 3 pints boil.
2nd rest. 155 - 148 deg. ~ 60 - 70 min.
4.5 gallons wort collected,topped off to 5 gallons to jibe with exp-
ected SG for batch.

[Don]

Saflager S-23 is widely used by Western European commercial breweries and will produce the best of its Lager flavors when fermented at low temperatures (48-59 deg. F) yet producing very good beers at room temperature. Genuine bottom fermenting commerical yeast for lager beer production. Sedimentaion is high, Final Gravity is medium. Use one 11.5 g package if pitching at room temperature into 5 gallons. Use two packs per 5 gallons if pitching below 54 deg. F. 11.5 gram pack.

[Chris Alvey]

I was going to post something about this being a fine beer, but not Cali Common - but, heck, you are using lager yeast at higher temps so rock on. I'd like to hear how you like this when it's done.

[BM1]

I was going to post something about this being a fine beer, but not Cali Common - but, heck, you are using lager yeast at higher temps so rock on. I'd like to hear how you like this when it's done.

Yeah,good point there "Chris Alvey".And thank you gor the accompanying compliment.I think it will be a fine beer too.You can taste it when it's done,I allways appreciate the feedback I get from tastings at the meetings.

I know it's not really a California Common.If you go by BJCP it almost has to be Anchor Steam.I only used the name as a general term of reference.I think it's unfair that the style has such a narrow definition.


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