I really really want to brew a smoked Baltic porter, which is usually fermented with a lager yeast. Unfortunately the lowest consistent ambient temp I can find is around 60°F, maybe. That is, unless I use my kegerator as a ferm chamber for a few weeks, which I don't really want to do.
The recipe I put together will have an OG of ~1.082, and I want it to ferment down to around 1.018. Any thoughts on yeast choice and fermentation temperature to approximate a lager? I've looked at multiple threads on this topic and here are some of the suggestions:
Wyeast 2565 - Kolsch
Wyeast 2112 - California Common
Wyeast 1764 - Pacman
Wyeast 1056 - American Ale
Wyeast 2124 - Bohemian Lager (fermented as cool as possible)
The first three are commonly used to make "hybrid" styles, which a Baltic porter certainly is. With 2112 I'd be worried about it not attenuating down to where I want it. 1056 would probably turn out okay, but I'd rather experiment with something else. I've never used 2124 and I don't know how it will turn out if fermented in the 60°F range.
Anyone out there tried one of the above choices to make something lager-like with good results? I might do a split batch, but I'd still have to figure out which 2 to try... Other suggestions are welcome as well.