Maibock/Dead Guy Inspired Yeast Inquiry

[permo]

10.50# 2 row
3.50# Munich
1.50# CaraStan
1 oz columbus at 90 = 40 IBU
2 oz willamette at FO
6 gallon batch
OG = 1.065 FG= 1.014


Mash at 153F for 60 minutes. Mash out at 168F for 10 minutes. Ferment at 60F.

I changed the hops and I think it will work, but I have a question about the yeast. I do have pacman in stock, but I am really leaning towards WLP029 German Ale/Koslch for this beer.

I am not trying to clone dead guy, I am trying to make a delicious, balanced psuedo maibock with american hops.

I am wondering what peoples experience/opinions are on the yeast for this type of ale, I know pacman works good, I am assuming that WLP029 could also be a great choice....thoughts?

 

[Yooper]

2 ounces of willamette at FO, huh? That sounds earthy for sure. I'd probably cut it to one, since I don't like eating dirt. I'd probably do an .5 ounce at 15 and .5 ounce at FO.

I think WLP029 would work great for that beer!

 

[permo]

2 ounces of willamette at FO, huh? That sounds earthy for sure. I'd probably cut it to one, since I don't like eating dirt. I'd probably do an .5 ounce at 15 and .5 ounce at FO.

I think WLP029 would work great for that beer!

I may mess with the finishing hops, the willamette that I have now is more slightly citrusy and spicy then earthy, but i know what you mean. I once had some argentine cascade, it tasted like carboard soaked in dirt. not cool.

 

[permo]

I was thinking, I wonder if I wouldn't get a maltier beer by using all pils or half pils in the grain bill? Maibock would typically be all Pils so i am thinking that would also be appropriate.

 

[Dang]

I use vienna, munich, and carahell. Hop additions at 60 and 20.