What to brew between 58-62 degrees F ?

[bstein]

Hi,
I am a looking for some suggestions on what to brew that will do well in temps between 58-62 degrees F. My garage, where I brew, averages that temp during the winter, sometimes dipping down to 50 if we get a cold spell. I would like to do a amber belgian ale, but all the recipes i have found call for temps closer to 70.

Thoughts?

Thanks in advance.

 

[petep1980]

You could pseudo-lager with Kolsch Yeast. Pacman or even Chico.

There is a british wyeast strain....I think 1028 that makes some good porters at those temps.

 

[Scooby_Brew]

Nottingham Ale yeast works best in 57-70, but it could go down to 54 if needed:
http://www.danstaryeast.com/products/nottingham-ale-yeast
I would use Nottingham for a variety of British and/or American Ales.

 

[MBasile]

Why not a California Common with some White Labs San Francisco Lager.

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, pilsners and other style lagers.

 

[jmo88]

Dusseldorf Alt. I loves me some alt and that is the high 50's is perfect for wyeast 1007. I plan on brewing up some soon.

 

[SwampassJ]

Scottish Ale yeast is supposed to work pretty good at those temps.

 

[Elimination]

Ive used pacman for a stout, ipa, blonde, and a second runnings small beer. The stuff is a beast in these colder temps, let alone it is actually a very versatile yeast in terms of styles

 

[Randar]

to confirm 2 other posts here... I used WY1792 (Scottish Ale) on 2 batches in the 55-63 range in the past month and have an Alt into the fermentor today to ferment in the low 60's. Great temp for alts and Scottish ales, especially 80/-

 

[mrbugawkagawk]

wlp810 works great at thoes temps.

 

[Powers]

my first suggestion would be about any ale style using pacman yeast. pacman ferments well at 60 degrees, and could probably dip into the high 50s without going dormant. as noted above, it is very versatile and can be used on many styles. i've made stouts, bitters, pale ales, and brown ales with great success with pacman.

my next recommendation would be nottingham. i have less experience with it, but i have fermented it fine in the low 60s.

are you setup to do lagers?