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Old 03-14-2013, 08:01 PM   #1
dudybrew
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Default Lager style but ale fermented

Has anyone done a light coloured, body and abv beer such that resembles a regular lager but instead of going all the troubles of lager fermentation just done it with a high attenuating ale yeast, keeping esters low and maturing it for a couple of weeks at 0*C???
If yes, has the result turn out to be something youŽd confuse it with a traditional lager?
I just want to make a light beer that tastes like a lager, kegged for summer parties that doesnt take that long to be ready, and also because I dont have equipment enough for all the lagering stage, and where I live is pretty hot.

I have done a wit beer that was dry, low body and abv that could easily be a lager type beer, if you didnt consider the wheat and spices in the flavor/aroma.

Just wondering.

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Old 03-14-2013, 08:07 PM   #2
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Look into Yooper's Fizzy Yellow Beer recipe and BierMuncher's Cream of Three Crops recipe. I made the Cream of Three Crops, but I added hatch chiles to it, so I can't speak to the unmodified beer, but it's nicely crisp and refreshing (with a nice bite from the chiles).


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Old 03-14-2013, 08:09 PM   #3
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Check out "cream of three crops" ale. It's a nice light bodied beer and I'm sure you could lager it to make it even more crisp. You can check out the thread and see how much success people have had with it
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Old 03-14-2013, 08:10 PM   #4
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The style is called cream ale. If you do kits, several companies make them.
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Old 03-14-2013, 08:13 PM   #5
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excelent guys... thank you...
so i guess what I tried to describe was the cream ale... right?
sorry, I am foreigner and have never come across a cream ale...
is there such a thing like a highly hoped cream ale though?

cheers
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Old 03-14-2013, 08:20 PM   #6
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i'm not sure what kind of yeast you can get in brazil, but see if you can find some kolsch or altbier yeast. these ale yeasts have been bred to ferment cool and produce a clean, low-ester beer.
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Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
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Old 03-14-2013, 08:36 PM   #7
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@sweetcell... mmm interesting... will check that out...
I was originally thinking of using a US-05 dry yeast, since this are pretty easy to get here and gives a clean and crisp flavor... but maybe not so much of a low ferm temp...
what do you think?
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Old 03-14-2013, 09:08 PM   #8
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kolsch and altbier yeast are only available as liquid yeasts, as far as i know, and i'm told that liquid yeast isn't very common in brazil so that might complicate things...

there are numerous threads about fermenting US-05 cool (60 or below). do a search using the google search box (don't use the default search box, it's useless).
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What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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Old 03-14-2013, 09:57 PM   #9
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Quote:
Originally Posted by sweetcell View Post
kolsch and altbier yeast are only available as liquid yeasts, as far as i know, and i'm told that liquid yeast isn't very common in brazil so that might complicate things...

there are numerous threads about fermenting US-05 cool (60 or below). do a search using the google search box (don't use the default search box, it's useless).
I have heard Jamil say something about going to a brewery (Sierra Nevada I think) and seeing them fermenting a beer at 55 degrees and it really tasting like a lager, he turned the card on the tank around and saw they were using their ale yeast
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Old 03-14-2013, 10:42 PM   #10
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There are a few of us experimenting with "pseudo lagers",ales that look & taste like lagers. I'm on the 2nd version of a recipe I'm trying to perfect. It's nearly done fermenting now. If this version pans out,I'll post it...


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