Substituting Ale for Lager Yeast

[strohbrew]

I'm planning on doing a version of "Dixie Blackened Voodoo Lager" based on a recipe from "Clone Brews." Lager yeasts recommended are Wyeast's 2035 (American Lager) and 2007 (Pilsen Lager). Any suggestions on an ALE YEAST that will produce similar characteristics?

I've tried to "lager" ales yeasts before in a cool bath by rotating frozen bottles, but I'm only able to get down to about 55 degrees doing this. This really slowed fermentation. For safety's sake, I let the brews come back to temperature at 65 degrees to make sure they finish off.

 

[motorneuron]

55 degrees is acceptable for some strains of lager yeast. In fact, temperatures up to the mid-60s are acceptable for the famous and slightly odd California lager yeast, which is the strain used to make steam beer/California common (Anchor Steam being the preeminent example). So before you jump ship and go to an ale yeast, you could at least try the California lager yeast.

If you do decide on ale yeast, the best low-temperature ones (say, high 50s or low 60s) include a few fairly clean German ale yeasts (Koelsch and Altbier strains can generally go into the mid-50s) and some American strains (which tend to be okay down to 60 or so), as well as Wyeast's Scottish strain (which can go into the high 50s). Remember that yeast character is muted by low temperatures, which is part of why ale strains have more variability in their flavor output than lager strains. So to some extent it matters less once you start going cold--just make sure the strain you pick can take it.

 

[strohbrew]

Honestly, I'd like to not have to cool it at all. My basement is perfect at 67 or 68 in the summer. Okay, I'm a little lazy... I could do the ice bottles 2x daily, but would prefer not to.

 

[motorneuron]

Well, the choice is yours. Cooling is a pain in the ass. But if you want a clean fermentation profile, a cooler fermentation temperature is key. Your choice of yeast definitely matters too, but I don't think you can get something truly lager-like at 68F. All that said, there are many pretty clean ale strains you can use at that temperature. Chico is pretty clean. You could also do Kolsch.

 

[Anthrop]

Take a look at some Cream Ale recipes. Cream Ale is not "creamy" but in fact an ale "response" to lagers. The style developed to compete with lagers as they gained popularity, without the need for cool fermentation . I can't cite a specific recipe or yeast to use as I've only attempted one and it wasn't the best (due to other factors, not the yeast), but hopefully this gives a starting point.

 

[GrogNerd]

brewed a mock Maibock back in February with WLP060 that turned out pretty good. entered in brew club comp and comments were good. several said it was better than the calibration beer (Gordon Biersch) and one said it was perfect example of style. no one figured out it was actually an ale. didn't win, place or show; was up against 2 REALLY good Doppels and an excellent traditional Bock

Jamil's Maibock recipe and I did keep the temps as low as I could, low 60°s

 

[eastoak]

brewed a mock Maibock back in February with WLP060 that turned out pretty good. entered in brew club comp and comments were good. several said it was better than the calibration beer (Gordon Biersch) and one said it was perfect example of style. no one figured out it was actually an ale. didn't win, place or show; was up against 2 REALLY good Doppels and an excellent traditional Bock

Jamil's Maibock recipe and I did keep the temps as low as I could, low 60°s

a maimock, or mockbock?

 

[GrogNerd]

a maimock, or mockbock?

maimockbock

that doesn't look right. maim ock bock

 

[BigFloyd]

Are you looking to achieve a lager-like result with an ale yeast?

If you can keep temps down around 55-57*F for the first 4-5 days, I'd pitch a packet of Nottingham on that recipe (with wort chilled to around 58-60*F), keep it in the mid-upper 50's during active ferment, then let it come up slowly to 66-67*F to finish and get a d-rest. That strain ferments very nicely (and clean) at lower temps, giving you a very lager-like result.

 

[progmac]

you're not going to a good clean lagerish flavor from ANY yeast at 67-68.

the white labs kolsch yeast might work. but even that really needs cold conditioning following a warmish fermentation.

 

[Bamsdealer]

Are you looking to achieve a lager-like result with an ale yeast?

If you can keep temps down around 55-57*F for the first 4-5 days, I'd pitch a packet of Nottingham on that recipe (with wort chilled to around 58-60*F), keep it in the mid-upper 50's during active ferment, then let it come up slowly to 66-67*F to finish and get a d-rest. That strain ferments very nicely (and clean) at lower temps, giving you a very lager-like result.

I recommend this. Swap bottles for a few days and let it rise once actvity dies down. If you can, cold crash or secondary for a period of time before bottling