What light beer to brew if you dont have temperature control?

Replies to This Discussion

Permalink Reply by Richard Rice on May 19, 2014 at 10:54am

Kolsch?  That was my first all grain experience about this time last year, actually.  I asked the same question because I didn't have a temp controller then and I was told that current ambient temp in the shed should be about right to make a Kolsch.  The recipe I was given was 95% Pilsner Malt, 5% Munich Malt, Kolsch Ale yeast and a noble hop for bittering.  I used Spalt from memory.  I left it in the shed for three weeks, one towel just to try and keep a reasonably consistent temp and it worked a treat.  Really light, really fresh tasting and quite easy.

• ▶ Reply

Permalink Reply by Mark Weusten on May 19, 2014 at 11:10am

Thanks Richard, that seems worth a try. This will be my first all grain brew as well. Peter Smith was kind enough show me a Deebles Pale Ale brew on his AG kit. I will be using my mates Farra when he has his fermenters full. Other recipe I am thinking about is a California Common though probably simplify this recipe and halve the volume and use US-05

Steam Beer
California Common Beer

Type: All Grain
Date: 7/16/2009
Batch Size: 11.00 gal
Brewer: Kyle Alberda
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
2.00 lb Munich Malt (9.0 SRM) Grain 9.52 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.76 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.76 %
1.50 oz Northern Brewer [8.50 %] (Dry Hop 3 days) Hops -
2.00 oz Northern Brewer [7.00 %] (60 min) Hops 22.9 IBU
1.00 oz Northern Brewer [7.00 %] (20 min) Hops 6.9 IBU
1.00 oz Northern Brewer [7.00 %] (5 min) Hops 2.3 IBU
0.50 oz Northern Brewer [7.00 %] (0 min) Hops -
3 Pkgs California Lager (Wyeast Labs #2112) [Starter 2000 ml] Yeast-Lager

Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.48 %
Bitterness: 32.1 IBU
Calories: 245 cal/pint
Est Color: 11.5 SRM

• ▶ Reply

Permalink Reply by Richard Rice on May 19, 2014 at 11:28am

I've read elsewhere on this forum that Victory malt is hard to find in NZ.  Will be keen to see which brew you go for.  I'm a fan of keeping it as simple as possible.  The one complicated recipe I tried didn't go so well.  I tend to go for fewer ingredients and trying to find the right flavours that way.  It's also partly aimed at reducing costs...but yeah, go for the one you want to try!

• ▶ Reply

Permalink Reply by Crusader-Rob on May 19, 2014 at 1:44pm

I've been told that Victory can be subbed out for biscuit.

• ▶ Reply

Permalink Reply by Peter Smith on May 19, 2014 at 3:08pm

I got some Victory malt from Brewerscoop last month.  

• ▶ Reply

Permalink Reply by Echo Levine on October 19, 2014 at 10:37am

I have an expertise experience in steam beer. What would you need ?

• ▶ Reply

Permalink Reply by Nathan on November 3, 2014 at 11:46am

About a month ago I brewed a SMaSH pilsner using Pilsner malt and Saaz hops and US-05 yeast that turned out great nice and clear and light in colour not so light in alcohol it was 9% but drinks like 4% beer 

Granted I have temp control but this was fermented at 20degC and was fine the yeast must have been very happy to ferment out to 9% Id brew it again and plan on doing so, Just gotta drink it a bit slower next time round

• ▶ Reply

Permalink Reply by Paul Finney on November 4, 2014 at 1:42pm

I am currently trailing a partial mash Pils that I have used Workhorse for so will let you know how it goes. 

If you have no temp control and it is getting too warm for ales, try a saison. Really nice and dry with spicy flavours. 

• ▶ Reply

Permalink Reply by Mark Weusten on November 4, 2014 at 3:30pm

Be interested to see how that goes Paul. I havent tried the Workhorse yeast as yet. I'm yet to get my palate around saison's....

• ▶ Reply

Permalink Reply by Mark Weusten on November 5, 2014 at 9:24am

By the way Paul, congratulations for your Best in Class.

• ▶ Reply

Permalink Reply by Samuel Loader on November 4, 2014 at 3:37pm

I would go with a saison where if you get some fruity esters from unregulated fermentation it will add to the beer

• ▶ Reply