Pseudo Lagering a Maibock

[syke0021]

I'm creating a recipe for a Maibock, but have not yet ventured into the lager world. I am able to cold condition in secondary at 40 degrees, but am looking to keep my primary fermentation temperature around 62 degrees (my current basement temp).

I am considering using Safeale US-05 or Wyeast 2112 California Lager for my yeast, but am open to other suggestions that have proven successful for others (unfortunately Pacman is not an option for me, so please don't suggest it as it will only make me wish it was).

I'm also wondering if cold conditioning would even be beneficial given the ideal temperature range of my intended yeasts, so it may or may not end up being a factor in my decision. Making a run for supplies later this week, so thoughts and suggestions are welcome.

 

[chezzesteak]

Pacman...mail order thru more beer.

 

[1Mainebrew]

Use whatever lager yeast you want and then just use the swamp cooler/wet t-shirt with fan ideas to keep your temps down. Then you could bottle for the D-rest and lager in the fridge in bottles if your fridge is big enough/your batch is small enough. Or if a cold lager yeast is not an option, use the CA lager. Lager as long as you can in the bottle if that is the only way you can cold condition.

 

[bratrules]

Try german ale/ kolsch yeast. that will get you close. and cold conditioning will help give you a clean/crisp flavor. so i would go with kolsch yeast and ferment around 60 if you can. and after fermentation cold condition and am sure you have a pretty darn good brew.

 

[syke0021]

Going with the Kolsch. I think it will play up on the maltiness I am looking for in my Maibock. Thanks for the advice.

 

[bwomp313]

According to Wyeast and Brewing TV, Wyeast 2124 Bohemian Lager can ferment nice and clean into the upper 60's. I recently brewed a pilsener with it and fermented it right around 65. We'll see how that turns out. https://www.homebrewtalk.com/f163/wyeast-2124-bohemian-lager-fermented-mid-60s-318299/

 

[bratrules]

According to Wyeast and Brewing TV, Wyeast 2124 Bohemian Lager can ferment nice and clean into the upper 60's. I recently brewed a pilsener with it and fermented it right around 65. We'll see how that turns out. https://www.homebrewtalk.com/f163/wyeast-2124-bohemian-lager-fermented-mid-60s-318299/

Hey let me know how it turns out. some tasting notes. i might want to try that yeast.

 

[Whippy]

I have used the Kölsch yeast with good success in pseudo lager, and more recently I have discovered that the Düsseldorf Alt Yeast from White Labs does pretty good at creating a lager-like ale if kept nice and cool.

I too would like to hear of your results.

 

[bkl63]

I used WLP833 German Bock Lager yeast and fermented 50 to 55 degrees for a week using Ice Bottles in a Water Bath a couple times a day. let rise to 60° over a few days and rest for a few days at 60° and now have it cold lagering at 38°. It's carbbed up and I pull off a sample every couple days and enjoy the beer as its developing.

 

[syke0021]

Just tasted my maibock for the first time and was thrilled with the results! After two weeks in primary at 60 degrees, I cold conditioned at 34 degrees for 2 months. Great clarity, almost lager clear! The Kolsch yeast really allowed the malt character to shine. My recipe included rye and is well complemented with a crisp finish. Although my basement will not allow for me to create this recipe again until next winter, I will not hesitate to use the Kolsch yeast when pseudo lagering in the future. Thanks to all for their input.

 

[bratrules]

Cool am glad the kolsch yeast worked out for you. Its a great yeast. Hey if you got a extra cooler laying around you can ferment in that. So you don't have to wait till winter. I have a kolsch fermenting in cooler as we speak its been there for 2 weeks and hasn't gone over 62 degrees. And am sitting in ambient temps over 80 degrees.

 

[ruralbrew]

I brewed Northern Brewers Rye Maibock kit a while back. Brewed a Rye IPA the same day. I used a combination of W34-70 and S-05 on both of them. Fermented in the low 60's in the back of the basement. They have been in the bottles for around two weeks now. They still need a bit more conditioning time in the bottles, but they are both crystal clear. At this point they both have a decent amount of maltiness, as the beer warms from fridge temperature the malt becomes more apparent. I am hoping a little more time in the bottles will improve both of them.

I'll probably use the same yeast combination when I do my psudo-Oktoberfest for this fall.