Max's last call; Lager yeast for this Amber Ale???

[tomaso]

Tomorrow I want to brew up this delicious looking Amber Ale....
http://www.beersmith.com/Recipes2/recipe_8.htm

The question I have is about the yeast: In the recipe he put a Lager yeast but at the same time he doesn't say anything about fermentation temp which I find a bit strange, considering that you're fermenting an Ale with Lager yeast (probably at Ale temperatures??). Could he have made a mistake?

So can anyone with experience tell me whether I just use The Lager yeast I got (Saflager-S23) at Ale temp (in my case about 18-19C)?
Or, if I just use the Standard American Safale yeast will it turn out fine as well?

Thank you!

 

[goovaerl92]

Unless you have the capability to control the temperature of the fermentation, lagering is not really an option. However, if you use ale yeast such as US-05, you can ferment at room temp and the results will be pretty similar to what the recipe calls for. Granted you wont quite get that clean lager flavor developed over months of conditioning, but a nice clean american ale yeast will be able to produce a similar product in a fraction of the time and without having to invest in a means of temperature control. Hope this helps!

Cheers!

 

[tomaso]

I do have temp control in a chest freezer but since other ales are fermenting in it I can't drop the temp too much.

Btw, using oat flakes instead of Rye, will it have a similar effect (I assume it's added for making the beer smoother)?

 

[goovaerl92]

Since you don't have the space to lager, I would just go ale yeast. Yes, the flaked grains all contribute heavily to the mouthfeel and body of the beer. As far as replacing the oat flakes, I don't think you'll notice much of a difference. The oats will give you a little more haze than the rye flakes will, but as long as you add kettle finings and make sure to cold condition you should be fine. The only major difference is the fact that the rye will contribute a slight spicy accent to the beer, something the oats will not be able to give.

Cheers!

 

[HB_in_Subic]

I took an Amber Bock Lager DME kit, switched out the Saflager yeast with Muntons Dry Gold Premium. Result was a nice Smooth Amber Ale with an English flavor. It is one of my favorites.

 

[IPADrinkerCC]

I made a ale Oktoberfest with white lab german lager yeast came out great just fermented at 62 vs 64 °f came out great

 

[tomaso]

Thanks guys, I think for the first time I'll just go with American ale yeast and if it turns out well I'll try the lager next time.

 

[ruralbrew]

WLP810, which this recipe calls for is the California Common strain. It can ferment up to 65 degrees and give a beer lager characteristics or can be used at lager temperatures for a true lager. Rather unique among yeast strains.
If you don't have temperature control for fermentation I wouldn't try any other lager strain.
The oats will give your beer a nice mouthfeel but it won't have the spicyness the rye would contribute. It won't be the same beer but I'm sure good nonetheless.