What to brew on OYL-111/WPL833 cake?

[whoaru99]

In a week or two I'll be transferring a maibock, leaving behind what should be a pretty good OYL-111 cake.

Suggestions for a follow-up brew to dump on that cake?

I know something like festbier or octoberfest would work, but something a bit more "summer-ish" perhaps?

 

[lumpher]

Anything where you want to balance malt and hops would work. As a "summer-ish" suggestion, an American Pilsner works with that yeast.

 

[scrap iron]

I just finished up a German Pilsner that's carbonating now with Oly 111. A sample out of the FV was promising. The guy at my LHBS said it was good in an American style Pils too.

 

[Bobby_M]

All German lagers are summery as hell to me, except maybe Doppelbock. Vienna lager or Dunkel would be great or a Helles would work too.

 

[whoaru99]

All German lagers are summery as hell to me, except maybe Doppelbock. Vienna lager or Dunkel would be great or a Helles would work too.

I have a thread on difference of results using lager yeast vs ale yeast for what would normally be an ale brew.

What is your opinion on result mixing it up a bit by making, say, a Sierra Nevada Pale Ale-type clone using this yeast and lager fermenting/process?

 

[hottpeper13]

I have the same dilemma,833 pils cake to repitch. Put together a Baltic Porter at 1.060,using some DRC for the first time.

 

[Bobby_M]

I have a thread on difference of results using lager yeast vs ale yeast for what would normally be an ale brew.

What is your opinion on result mixing it up a bit by making, say, a Sierra Nevada Pale Ale-type clone using this yeast and lager fermenting/process?

I think the ester component would be missing, but likely not a big enough impact to ruin the beer.

 

[HM-2]

It's a very clean yeast with minimal esters and decent attenuation.

I would possibly be inclined to do something like an india pale lager, with 80% pilsner or 2-row and 20% Munich, loaded up with a mix of historic and modern German hops- maybe some Mandarina Bavaria and alongside Hallertau.

Shoot for 1.060 OG, and about 50 IBU with a biggish whirlpool (maybe 5oz) and a couple of ounces dry-hopped post lagering.