Using Lager yeast / methods on an Ale/Stout Recipe

[outdoorvtguy]

I've seen a few threads going in the reverse direction ( i.e. Ale Oktoberfests, etc ) but, after finishing my yearly Oktoberfect, I want that same smoothness and mouthfeel on some of my favorite Stout/Ale recipes.

Is this as simple as just using a good Lager yeast and methods on the Ale/Stout recipe or are there different conversions in lager/ale yeast that will mess with the alcohol content and/or bitterness? I can do a test on a half-batch if no one knows but figured it would be a question worth asking. Thanks.

 

[porterpounder]

Some lager yeasts will mute hop character, some will enhance it...just like ale yeasts. Most of the smoothness of a lager is the actual long-term cold lagering process. To smooth out a stout, also replaced roasted barley with a dehusked or huskless roast malt like carafa or Black Prinz.

 

[bobeer]

Have you tried adding flaked barley or oatmeal to your stouts? That gives it a nice velvetly smoothness. Lactose can do the same as well but will make it slightly sweeter.

I'd think your best bet would be to play around with yeasts. Maybe make a 5 gallon batch of something and separate it out to smaller batches and use different yeasts in each one.