wildriver
New Member
I'm just about ready to brew my fifth batch of beer and need a little advice from some experienced brewers. My last batch was a cream ale partial mash that I really enjoyed. Next I would like to try something roughly along the lines of a Stella Artois clone, however I don't have the refrigerator space to lager properly. I could use a lager yeast and put it in a storage shed outside for the primary (average temp for the next week or two would be low 50's Fahrenheit), or I could just pitch an American ale yeast (I have a Wyeast American 1056 culture ready to go) and see what happens.
Here's the recipe I was thinking about:
1/2 # Belgian Pils
1/2 # Vienna
1/2 # Cara Pils
Extract:
6 1/2 # Extra Pale
Hops:
bittering = 2oz Czech Saaz
flavoring = 1oz Czech Saaz
aroma = 1oz Czech Saaz
Here are my questions: do you think I'd get decent results with this recipe using an American ale yeast? How different might this be in character than if I were to do proper lagering? What kind of results would I get if I did the primary fermentation with a lager yeast at a temperature in the low 50's?
Perhaps I should drop this idea and just find a tried-and-true cream ale recipe, but I'd love to be able to pull something off that at least resembled Stella to some degree.
Thanks in advance for your advice!
Here's the recipe I was thinking about:
1/2 # Belgian Pils
1/2 # Vienna
1/2 # Cara Pils
Extract:
6 1/2 # Extra Pale
Hops:
bittering = 2oz Czech Saaz
flavoring = 1oz Czech Saaz
aroma = 1oz Czech Saaz
Here are my questions: do you think I'd get decent results with this recipe using an American ale yeast? How different might this be in character than if I were to do proper lagering? What kind of results would I get if I did the primary fermentation with a lager yeast at a temperature in the low 50's?
Perhaps I should drop this idea and just find a tried-and-true cream ale recipe, but I'd love to be able to pull something off that at least resembled Stella to some degree.
Thanks in advance for your advice!