Yeast for Baltic Porter with High ABV?

[aamcle]

I am planing a high ABV Baltic Porter which is described as a lager, I'll brew it this year for Christmas next year. The grain should be delivered within a few days.

If I obtain over 70% mash efficiency I would expect to brew a beer with an ABV of over 12%.

So far I have not found a lager yeast that will tolerate over 10% ABV I have looked at Wyeast and White Labs but best candidate I have found so far is "Mangrove Jacks New World Strong Ale" yeast but obviously it's not a lager yeast.

One option that occurs to me would be to start the fermentation with a common lager yeast like 34/70 and after a few days add Mangrove Jacks yeast to finish it off.

What would you advise?


Regards Aamcle

 

[VikeMan]

Just FWIW, Baltic Porter isn't always fermented with lager yeast. A clean ale strain, fermented cold-ish is acceptable.

Also, you could certainly make a 12% Baltic Porter, but that's quite a bit higher than typical for the style.

 

[aamcle]

I know it's high for style but

I want it for next year

I don't want to be left with some "spare " Pilsner malt.

 

[Steveruch]

S-189 is the dry version of a Swiss yeast that is used to make what used to be billed as the world's strongest lager.

 

[Gusso]

I made a Baltic Porter with Lutra last week.

 

[BucksIPA]

1728 can be used as an ale strain fermented cold. Its my go to ale yeast. Can handle cold temps and high abv.

 

[Murrayatuptown]

I'm in this boat.

An altered AIH Zywiec (Polish, Baltic) Porter Extract Clone kit (target 9.5-10.8%) with an unintended 5.4% increase in LME weight plus a 1% alcohol boost bag of corn sugar ended up at 12.34%.

I used two 11.5g packets of S-189 and one can of Northern Brewer Fast Pitch after aerating wort (cooled to 63 F).

Was 63F at OG measurement point and 64 F 4.5 weeks later at FH measurement.

IR non-contact reading on side of carboy (if valid) during active fermentation was 66F (highest measurement I could get).

I'm glad I added the Fast Pitch as my first attempt using Brewers Friend calculators suggested the yeast alone might not have been enough.

Two weeks bottle conditioning ends this Sunday. I was going to try a week cold but not sure what for...clarity? It's almost a black hole.

I did not intend to leave it so long. was initially going to transfer to secondary for adjuncts like cacao nibs & espresso, but modern thinking helped me rationalize leaving it alone and getting around to it when I was able.

S-189 likes my cellar temperature, and if waiting 4.5 weeks was really the magic and not every paranoid step I added, that's easier.

I have only tasted the FG samples.

I realize there is more to a beer than meeting OG/FG.

I just hope conditioning makes it better and not reveals flaws.

First 5-gal attempt. I set one low bar goal-please let this be drinkable...too much time, equipment & money to have a failure (and remain motivated).

 

[Murrayatuptown]

Oh, the only cold storage option for my bottles is the garage. It was mid-30's F a week or two ago, but outside temp this week has been 18-21 F.

I'm guessing longer conditioning at 64 F might be my only practical option....

 

[hottpeper13]

I used 833 for an uber bock that is 10.8%, fermented at 52* for 5 days then to 58 for 2 weeks then in the bottles ,at 68* for 4 weeks then in the lager chamber at 40* ,and it is getting rave reviews. WLP says it can go to 13%. It was a repitch of a small 1.045 pilsner, so plenty of yeast and 5 min of O2 at 1/8 L / min. I ALWAYS make a small beer for repitching on 1.090 + because I can't see tossing 5 quarts down the drain, and I get a brew for playing the waiting game.