MatthewMoisen
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- Mar 25, 2014
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I just brewed my first lager (helles bock) and it got me wondering: what would happen if I brewed a malt grain bill typically used for lagers, but with an ale yeast instead of a lager yeast?
For example this helles bock I made is very simple: 66% Pilsener, 33% munich; Magnum hops; and Wyeast 2206.
Tomorrow I'm going to make a simple munich dunkel: 95% munich, 5% carafa special II; Magnug hops and Wyeast 2206.
Instead of using this lager yeast which requires I perform a diactyl rest and a long time of lagering, why can't I just use a neutral ale yeast at ale temperatures?
Has anyone tried using an ale yeast at ale temperatures for a "lager"-- meaning a lager grain bill using predominantly pilsener, munich, vienna, etc? Are there any commercial examples? Why or why not is this a good idea?
For example this helles bock I made is very simple: 66% Pilsener, 33% munich; Magnum hops; and Wyeast 2206.
Tomorrow I'm going to make a simple munich dunkel: 95% munich, 5% carafa special II; Magnug hops and Wyeast 2206.
Instead of using this lager yeast which requires I perform a diactyl rest and a long time of lagering, why can't I just use a neutral ale yeast at ale temperatures?
Has anyone tried using an ale yeast at ale temperatures for a "lager"-- meaning a lager grain bill using predominantly pilsener, munich, vienna, etc? Are there any commercial examples? Why or why not is this a good idea?