I'm working on a recipe for a Vanilla Bourbon Old Ale right now, using some combination of pils, munich, vienna, and crystal malts, then adding bourbon soaked oak chips and vanilla beans in the secondary.
While looking at yeast profiles that i wanted to use, it dawned on me that I've got some WLP833 Bock yeast that might work just fine for it. I'm looking at this being a winter beer anyways, so lagering it for a few months won't hurt at all.
Anyone have any thoughts on the pros or cons of going with the Bock lager yeast over an ale yeast for this brew? Any additional thoughts on the style or things i should make sure to do/include/avoid in the recipe/mash? I was considering doing a decoction mash if I go with the Bock yeast, but i think it might take it too far away from the Old Ale style.
Thanks in advance!
While looking at yeast profiles that i wanted to use, it dawned on me that I've got some WLP833 Bock yeast that might work just fine for it. I'm looking at this being a winter beer anyways, so lagering it for a few months won't hurt at all.
Anyone have any thoughts on the pros or cons of going with the Bock lager yeast over an ale yeast for this brew? Any additional thoughts on the style or things i should make sure to do/include/avoid in the recipe/mash? I was considering doing a decoction mash if I go with the Bock yeast, but i think it might take it too far away from the Old Ale style.
Thanks in advance!