Too much malt?

[chris200x9]

I worked out a recipe that will be about 8.5% abv and I wanted to use Zurich Lager yeast from White Labs but I just realized this is seasonal and not available. My question is can I substitute WLP802 Czech Budejovice Lager Yeast? The part I'm unsure about is the description says medium alcohol tolerance which means 5-10% that's a big range, what if this yeast can only do 6%? If the yeast stops short of fully metabolizing the sugar won't I just be left with a too sweet beer?

Sorry my first non-prepackaged mr. beer brew (going for all grain!)

Am I just over thinking this?

 

[GenIke]

What's the recipe/style?

 

[masskrug]

I'd keep it under 10% if this is possible.

 

[chris200x9]

I thought this didn't post. I really didn't want it to too much of a n00b question. I think what they mean is the yeast would be good for a 5-10% abv beer, not that it can only ferment somewhere between 5-10% so I think my 8.5% recipe should be fine. Sorry kinda answered my own question by actually taking a minute to think about it

 

[winterc]

I've often been able to push yeast a little above what they recommend, when I do I use simple sugars like pasteurized fruit or honey in secondary. I wouldn't hesitate to brew a beer that I hope to finish within the recommended range.

 

[chickypad]

Just checking since you said it's your first non mr. beer brew, have you figured out how much yeast you're going to pitch? That's a pretty high gravity lager you're planning, even with really fresh yeast I'm seeing that you need like an 8 liter starter with just one vial, or a 3.2 L starter with 2 vials (both with stir plates). And you're set for temp control to ferment in the low 50's?

Edit: I should have said these numbers assume a 5 gal batch

 

[chris200x9]

Just checking since you said it's your first non mr. beer brew, have you figured out how much yeast you're going to pitch? That's a pretty high gravity lager you're planning, even with really fresh yeast I'm seeing that you need like an 8 liter starter with just one vial, or a 3.2 L starter with 2 vials (both with stir plates). And you're set for temp control to ferment in the low 50's?

Edit: I should have said these numbers assume a 5 gal batch

I'll be set for temp control soon, about the yeast though according to http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ assuming 98% viability I'd need 12 oz DME in a 2 liter starter with 2 vials on a stirplate ( using Braukaiser growth model)

edit: I'm also assuming 3.75 gallons as my equipment only holds 5 gallons and I've read boil off is about 15% an hour, 90 minute boil would lose about 1.175 gallons

 

[chickypad]

I'll be set for temp control soon, about the yeast though according to http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ assuming 98% viability I'd need 12 oz DME in a 2 liter starter with 2 vials on a stirplate ( using Braukaiser growth model)

edit: I'm also assuming 3.75 gallons as my equipment only holds 5 gallons and I've read boil off is about 15% an hour, 90 minute boil would lose about 1.175 gallons

I was just guessing at your OG based on 8.5% and assumed it would be in the 1.080's, but maybe you are lower as the numbers on brewersfriend seem to be about the same as I was getting on mrmalty and yeastcalc. I would also take into account, though, that liquid yeast with 98% viability would be packaged like yesterday.



Edit - ah, just saw the 3.75 gal batch note. I'd figure out your boil off rate per hour for your kettle. It should be constant for the surface area of the pot no matter how much water is in the kettle so trying to use percentage boil off may throw you off.