lagger stout?

[Arbe0]

what would it be like if I lagered a stout?
I have a nice recipe for a sweet stout ale and was wondering what would change if I laggerd it.

 

[WFox93]

I've had a couple Black Lagers, they reminded me of a stout but finished quite clean and crisp like a typical lager. I'm actually lagering a Mr.Beer extract I steeped with some munich and black malt right now OG was somewhere around 1.060 I believe. I imagine you'd get a similar effect. You obviously probably have to re-evaluate your yeast selection though.

 

[JimRausch]

I'm currently lagering a Tropical Stout that I fermented with Wyeast Munich Lager yeast. My research indicated that for tropical stouts at least, a lager yeast is common. I'll give it a month lagering before bottling.

 

[brewshki]

i don't think it is too far out of the realm of possibility. I believe a lot of Baltic porters are fermented with a lager yeast. I would assume yours would come out similar to that but smaller.

 

[jpakstis]

i don't think it is too far out of the realm of possibility. I believe a lot of Baltic porters are fermented with a lager yeast. I would assume yours would come out similar to that but smaller.

This is what I was thinking unless the OP was going to ferment it with an ale yeast and just lager it post-fermentation. I had not had a Baltic porter until this season and I've really enjoyed it quite a bit. I'm not a huge stout fan generally speaking but I do like the way the Baltic porter has all the richness of a stout but with a nice crisp finish.

 

[Arbe0]

thanks guys. Gonna do it with a Baltic porter, sounds delicious
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