When I first started homebrewing I made the decision to brew ales only, and I am holding to this decision. However, I do have an affinity for rich, malty, German bock style ales. I have drank my share of dead guy ale, so I know this can surely be accomplished with ale yeast. I have come up with a recipe:
Amount Item Type % or IBU
11.00 lb Munich Malt (9.0 SRM) Grain 69.84 %
3.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 19.05 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 9.52 %
0.25 lb Pale Chocolate Malt (200.0 SRM) Grain 1.59 %
1.00 oz Magnum [10.00 %] (60 min) Hops 26.8 IBU
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.50 %
Est Color: 18.7 SRM
Mash Temp = 155
Now comes the hard part, I am trying to decide on yeast. I have narrowed the yeast down to to options. WLP029 (german ale/kolsch) or pacman. I am leaning quite heavily towards WLP029 pitched at about 50 degrees and allowed to rise to 67 during the course of fermentation. I think this would yield an ale that could easily be passed for a lager. However, pacman does a nice job too. WHichever yeast gets the call I will be using a 4 liter starter and pitching quite cold with tons of O2 and nutrient.
I will give the beer at least 2 weeks in primary, then transfer to a keg and lager for at least two months near freezing.
Any advice on yeast or protocol would be very appreciated. Thanks