redking11
Well-Known Member
Any one have a Pilsner recipe that I can brew ale temps that turns out pretty clean? Is this possible?
Thanks
Thanks
Pilsner at ale temps?
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jekeane
Well-Known Member
How low can you go? If you can get down to 60 you could give 029 a go. I'm doing a Schwarzbier that I want to to turn around quickly with it now.
This question has been answered very in depth already on this site and others, even recently.
The only thing i'm going to add is a warning that if you can't control it cold (preferably 50F, but under 60F could get you something decent), you're better off not making this style. A hot fermentation has nothing to hide behind.
The only thing i'm going to add is a warning that if you can't control it cold (preferably 50F, but under 60F could get you something decent), you're better off not making this style. A hot fermentation has nothing to hide behind.
meatcleaver
Well-Known Member
it IS possible.
read this...
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/
read this...
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/
I fermented a 1 gallon SMaSH with pils malt / saaz hops. Split the fermentation, one with 34/70 lager yeast and one with us-05 ale yeast. People say this is a hard style to brew since the clean flavour highlights any mistakes - that was certainly my experience, though after enough time it was very enjoyable and the off-flavours had mellowed a lot.
The ale I didn't bother with temperature control but ambient temps were cool. My best guess is that it mostly fermented at under 65f.
Since it was such a small test batch I only got 3 bottles of ale + 7 lager. The first early ale bottle tasted real average. Last bottle after about 2 months lagering tasted excellent, just a bit of lingering DMS.
I would have no hesitation brewing this again with us-05 ale yeast, at temperature controlled low 60s. I did prefer the lager version but the ale version was good too.
The ale I didn't bother with temperature control but ambient temps were cool. My best guess is that it mostly fermented at under 65f.
Since it was such a small test batch I only got 3 bottles of ale + 7 lager. The first early ale bottle tasted real average. Last bottle after about 2 months lagering tasted excellent, just a bit of lingering DMS.
I would have no hesitation brewing this again with us-05 ale yeast, at temperature controlled low 60s. I did prefer the lager version but the ale version was good too.
Use a Kolsch or altbier yeast like WLP029, 1007, or K-97. Ta-da.
You could use WLP 810 which is meant to ferment at higher temps.
Morrey
Well-Known Member
I'll second the use of Kolsch yeast as WLP029 is most versatile in many temps.
I have had good luck with saflager W-34/70. It claims to be good up to 72*
I ferment it at 63*- 65* and have enjoyed the finished product.
As far as the rest of the recipe all pilsner malt and saaz or another noble hop of your choosing to bitter 20-40 IBU's and a 90 minute boil is my usual. I have one fermenting right now with nugget and it tastes pretty good so far.
Cheers
I do pitch 2 packs for a 6 gal batch btw
I ferment it at 63*- 65* and have enjoyed the finished product.
As far as the rest of the recipe all pilsner malt and saaz or another noble hop of your choosing to bitter 20-40 IBU's and a 90 minute boil is my usual. I have one fermenting right now with nugget and it tastes pretty good so far.
Cheers
I do pitch 2 packs for a 6 gal batch btw
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