If you could ferment under pressure, you can crank the temp up to 68F (possibly even higher) without introducing much of the high-temp fermentation side-effects, such as higher (fusel) alcohols and other flavor/aroma byproducts associated with high ferm temps, resulting in a much cleaner "Lager."
Lager yeast and recipe do not replace the "lager" part, which translates to "store" or or set for a while cold to age & mellow.
Sure, there's some truth to that. Although he's using a bottom fermenting yeast, he's using it at higher (ale territory) temps and there will be a lack of (longer term) Lagering.
He could call it a
Pseudo Lager, instead.
Sabro hop amounts, for your reference:
A few months ago I brewed
5 gallons of an "American Wheat:"
54% wheat (46% flaked, 8% wheat malt)
46% Pilsner malt
Cereal mash, using half the barley malt with a 20' boil at the end.
Followed by a regular mash with the remainder of the barley.
Yeast: London III (WY 1318)
OG 1.070
FG 1.013
7.5% ABV
34.4 IBU
Used 15 g of Sabro hops (14.5 %AA) as FWH for a 60' boil, yielding 26.8 IBU.
Then 84 g (3 oz) of the same Sabro hops in the whirlpool at 140F, for 15', yielding 7.6 IBU. IBU may be somewhat higher, I get great efficiency in the whirlpool. Then chilled quickly to ferm temps (plate chiller). All hops stayed in the kettle while chilling.
After 5 days of fermentation (~70F) reached terminal gravity, soft crashed, then added 84 g (3 oz) of the same Sabro for a 3-day dry hop. Then kegged the batch. A nice, very drinkable beer!
The hops are definitely there, with a very pleasant flavor/aroma. Some of my brew friends said the
coconut aroma/flavor was very upfront/assertive. Others found the beer very fruity. I am not that sensitive to coconut, apparently, so I stick to a nice fruity-ness.