I matched color, bitterness and ABV to Budvar in beersmith, shooting for the same kind of fresh hop aroma. Will probably taste more like an American pale ale, though.Light DME
Wyeast American Ale yeast
I think S-05 is your best bet. If you can run it (treat it special?) colder it will be more Pils like, but at 68 it will still be a good beer.Just trying to work with what I have...S-04...S-05...Y-97 and lots of WLP-100...
The closest brew store is 67 miles away and roach infested...
My carboys stay at 68-70 ...I run up to 8 so icing them all ain't working...
I cover them all with wet dark t shirts...
Recipe Type: All Grain Yeast: Pils or neutral ale yeast Batch Size (Gallons): 10 (40L) Original Gravity: 1.056 to 1.062 depending on efficency Final Gravity: 1.013 IBU: 41.2 Boiling Time (Minutes): 60+ Color: 3.6 SRM Primary Fermentation (# of Days & Temp): 7 or so Secondary Fermentation (# of Days & Temp): as long as you wish, should be lagered This beer kicks ass. My czech neighbor loves it. For 40L (10ish gallons) 8.50 Kg Gambrinus Pils Malt 0.25 Kg Gambrinus Honey Malt 60 grams Northern Brewer (8.5% AA) 60+ min 60 grams Saaz (4.0% AA) last 15 min 60 grams Saaz (4.0% AA) last 5 min Whirlfloc last 5 min (optional) Pils yeast, or other lager yeast. Saflager 23 for dry lager yeast (works well). Can also be made using clean, dry ale yeast. Nottingham, Mauribrew, etc. If using ale yeast.. keep to lower end of yeast temp range. I'm including my original step mash. Other wise single infusion at [B]149-151F[/B] with mashout 40c (104F) for 15 min (gum/debranching rest) 50c (122F) for 15 min (Protien rest) 60c (140F) for 30 min (Beta rest) 70c (158F) for 30 min (Alpha rest) Mashout at 76c I'll let you AG'rs figure out sparge water etc.
Damn my post made me think about some Marzen, it just about time to get cracken for octoberfest, i just did 10 gal of steam beer i am going to use thoes yeast cakes to make some Oktoberfest beer and actually have the proper time to lager it. thanks for the insperation-reminderwhy not use a California Common yeast ??
like whitelabs WLP810 or wyeast XL2112
"This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics.
Can also be fermented down to 50 degrees for production of marzens and pilsners.
Attenuation: 65-70; Flocculation: High; Optimum Ferm. Temp: 58-65 "
"Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers.
Flocculation - high; apparent attenuation 67-71%. (58-68° F, 14-20° C)
Fermentation Temp: Lager or Ale
its a great yeast i use it all the time for steam beer and marzens
but once in a pinch i used it for a mild brown too its versitile i think
How'd this turn out? Would you change anything?Just to chime in, I am brewing a "Ale Pils" next month, too:
10.0lbs Pils Malt
1.00lbs Flaked Wheat
1oz Saaz @ 60
1oz Saaz @ 5
Mash @ about 148*F
Going to try fermenting it on the cool side, around 60, to minimize the esters.
(I have virtually the same beer, but a lager, going into the keg this Saturday. Going to compare the two)