Samual Adams black lager as a Ale?

I have found myself drinking a Samual Adams Black lager very tasty.
And I have found a clone for it but the trouble is I dont have the capability to do a Lager beer just yet. My question is can I use the same recipe and use an Ale yeast like US-05 or something similar and get close results?

AKA porter, but yes. Treat your yeast really nice then ferment at the colder end of the spectrum to keep the esters as low as possible. You could also try using a lager yeast at warmer temps.

very nice thank you I am still learning so what are the warmer side of the spectrum mean?
Please keep in mind I am in South Florida. LOL thats why I asked about the Ale yeast.

I wouldn't call a black lager ale clone a porter... I'd just call it a schwarzale.

I really like SA black lager also. Could you post your clone recipe please?

sure
here is what ive found


am Adams Black Lager Clone
Brew Type: Extract
Style: American Dark Lager
Batch Size: 5.00 gal
Boil Volume: 5.72 gal - Boil Time: 60 min

Brewing Steps Check Time Step
4/9/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare Water (5.72 gal total)

-- Steep Specialty Grains
Amount Item Type
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.50 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Black (Patent) Malt (500.0 SRM) Grain
0.25 lb Chocolate Malt (350.0 SRM) Grain

-- Add water to achieve boil volume of 5.72 gal
-- Estimated Pre-boil Gravity is: 1.039 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
6.00 lb Amber Liquid Extract (12.5 SRM) Extract
1.00 oz Hallertauer [4.80%] (60 min) Hops

50 min into boil Add 1.00 oz Hallertauer [4.80%] (10 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

4/9/2007 Measure Original Gravity: ________ (Estimate: 1.045 SG)
4/9/2007 Measure Batch Volume: ________ (Estimate: 5.00 gal)
4 days Ferment in primary for 4 days at 68.0 F
4/13/2007 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
4/20/2007 Measure Final Gravity: ________ (Estimate: 1.012 SG)
-- Bottle beer at 60.0 F with 3.8 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F

LostBavarianMan said:

very nice thank you I am still learning so what are the warmer side of the spectrum mean?
Please keep in mind I am in South Florida. LOL thats why I asked about the Ale yeast.

Click to expand...

I'm thinking he means between 60 and 65 in general. I you are fermenting in the higher range (67-70 or higher) you are going to get fruity esters from the yeast, which you typically don't want in a lager. You want a really clean, crisp taste.

You could also try a kolsch yeast at lower temps. Nottingham might work. It's suppose to be reasonably clean. But, again at lower temps. Pacman would be great if you can find it. It's the ale yeast Rogue uses to make their Maibock style beer.

@LostBavarianman Ty for the recipe!
@JJL I have bottle harvested pacman yeast. You think this would work well?

I just did the same thing with Northern Brewer's Schwarzbier kit and used White Labs WLP011 European Ale yeast. My basement during the winter months is usally around 60F. It took about 35 hours for signs of the fermentation to begin. I let it go for a month then bottled just two weeks ago. Early review....damn fine beer. You could also use Wyeast 2112 California Lager Yeast.....it's good up to 65F with still maintaining the Lager characteristics. I may try that next time.

Using an ale yeast will give you a Brown Porter not a Black Lager (Schwarzbier)


Cheers.