German yeast IPA?

i want to make an IPA with some lager yeast i have some imperial Deter i would like to use before it goes bad has anyone tried to do a bitter with this yeast or any German yeast?

If this is an awful idea what should i do? i was thinking of a halles bock. i plan on buying some used kegs this week so i can have a nice pipeline without the stress of having to down 5 gallons of beer so the kegs are ready for the next batch.

 

I can’t see why it would be a bad idea. You’ll definitely not get the fruity esters you’d normally expect in an IPA but it might be a good way to accentuate some of the hop character without any yeast character getting in the way.

In all honesty though, I’d save the lager yeast for the helles bock and grab some US-05 or a liquid yeast for the IPA.

If you so go with the imperial dieter let us know how it goes!

 

Google India Pale Lager... plenty of recipes around for this style of beer. Never made on myself, but I have had a few commercial IPLs.

 

i think i might try it out. its getting cold in my basement perfect temp for Deter. plus i love to try new things. next question is what hops should i use and grain bill. should i use german hops and grain or go with the normal american grain and hops with the yeast.

i think i might try an Red IPA or something like that i think a malty grain bill would go great with the yeast.

 

Dieter is no lager strain... it’s a warm fermenting Kolsch strain, their equivalent of wlp029. It’s optimum temp is in the mid 60s. Will probably make a decent hoppy beer.

 

Thank you for the information. I knew it wasn't a true lagger yeast but I don't know it was a warm fermenting kolsch yeast. Do you think anything would crash with this yeast?

 

Not necessarily... I’ve made three Kolschs with it. It has a bit of a unique ester to it but I don’t think it would necessarily clash with much.

 

thanks for the help. i think i will try to make a malty amber and really go for a red color. well shall see how it turns out.

 

I would go for an IPA - but money is on a West Coast Style. due to grain to glass time, my guess is that the whirlpool additions would come up short.. However, the hops in the boil tend to stick around plenty. Just dry hop a few days before packaging.

As a question to the masses - has anyone but me found that a lower temp dry hop seems to make a better flavor/smell in a Dry Hop? HAve simultaneously cold crashed and dry hopped and found a smoother and more pleasant hop presence.

 

I never even considered the grain to glass time for aroma and hop freshness. i would also like to see if others have had the same experience with a cold crash dry hop.

 

The biggest impact in DH hop aroma is the amount of yeast in suspension. Warmer temps will help with extraction but you need to get as much yeast out of there as possible. If you have a Conical, after primary is done, cool to 55/60 with head pressure. Wait 24-48 hours. Pull as much yeast as possible and add DH addition. Let rise to somewhere between 58 and 63* for 2-4 days then crash to 40ish for a few days and transfer to keg.

 

rookie question.. how does the yeast effect with extraction?