lupulin

Recipes 

Here is another question.

I posed this to my Brew club a while ago, but I didn't get a satisfactory answer as far as I was concerned.

Can I, or is it advisable, to take a normal Ale (IPA,Pale ale, whatever) recipe, and pitch it onto Lager yeast and ferment at Lager temps? What would happen? Does anybody know? Would any style be better to start with? I just recently build a 'cold box' out of 2" rigid foam, and can drop the temps quite a bit (68 --->49 without trying too hard using two .5 gal frozen plastic milk jugs) I have never lagered before, so all i know is that I need more yeast initially, it takes longer, and I need to keep it ~55 then drop it down to about 45. Is this right. Thanks again.

Lupulin

tdavisii

Recipes 

I think it would come out fine. I got in to lagering about four months or so ago. Just keep in mind its going to take on those lagering characteristics.

bradsul

Recipes 

If the yeast flavour was important to the ale then using a lager yeast will remove that flavour profile from the beer. If the yeast didn't add to the flavour of the ale I imagine it won't be too different.

Either way you'll end up with a very drinkable beer if you manage the fermentation temperature properly. Sounds like it's time for some experimenting.

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Brad
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Teacher

Recipes 

A number of commercial "ales" are actually made this way, simply because that's how the breweries are set up. I think it's more common in North America and Australia.

fat x nub

Recipes 

Experimenting with beer is fun so try it put and let us how it goes

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Saccharomyces

Recipes 

This technique is used for some commercial beers, Killian's Red immediately comes to mind. You can also do a sort of hybrid if you use a German Alt or Kolsch strain and ferment at around 60.

I'm thinking about doing the sequence with a cream ale. I did my first one with US-04 (English Ale) at 64, and it's quite fruity. Next time I'll try using a Kolsch yeast, and after that I'll do the same recipe again as a lager.

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