Lager substitute???

[capt82]

I'm new to all grain brewing. I've done a couple IPA's now and looking for a new brew. I'm looking to do a lager "like" beer but I don't have a chiller to ferment in yet.

Any thoughts on beer type or recipe I could make that resembles a lager without having to lager?

 

[bajaedition]

steam beer

 

[BigFloyd]

I'm new to all grain brewing. I've done a couple IPA's now and looking for a new brew. I'm looking to do a lager "like" beer but I don't have a chiller to ferment in yet.

Any thoughts on beer type or recipe I could make that resembles a lager without having to lager?

The yeast and the fermentation temperature profile are the biggest factors to consider to get what you are seeking.

Can you control a ferment in the mid-upper 50's? If so, Nottingham dry yeast pitched and maintained at 55-57*F through the first 3-5 days of fermentation (until it begins to slow down, then you can let it come up to finish around 65*F) is about as close as I've tasted to lager-like with an ale yeast. I did an Albier last fall this way and it was very clean tasting.

 

[TimothyPatrick]

Have you tried Wyeast Kolsch 2565 yeast? You can get lager like beer at ale conditions.


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[helibrewer]

California Common, a "warm" lager or Kolsch, a "cold" ale...


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[BigFloyd]

Have you tried Wyeast Kolsch 2565 yeast? You can get lager like beer at ale conditions.


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I've tried a few home brews that others did using kolsh yeast. I wouldn't describe any of them as being lager-like. Not nearly as clean and crisp as a well-done lager. Supposedly, they were done in the low to mid-60's.

 

[capt82]

Even 50's isn't possible where I'm from in so cal. I'm running my ac this week to keep house to 72. Until I get a dedicated lager fridge, I'm fermenting at warm temps.

I think I like the Steam Beer idea. Thanks bajaedition

 

[agrazela]

Bock-style ale, maybe like a Rogue Dead Guy clone?

 

[CrystalShip]

1. get a 3 dollar fermometer sticker thing and stick it 3/4 the way up your fermenter.

2. get a cheapo round, plastic laundry tub and put your fermenter in it.

3. fill the tub with water, but not touching your fermometer.

4. put a couple frozen water bottles in the tub and swap them out as necessary.

do this, and I'm sure you can ferment in the upper 50's-low 60's.

 

[unionrdr]

I did my hybrid lagers pb/pm biab with grains & hops typically found in lagers or pilsners. I fermented them with WL029 kolsh yeast at 65-69F,the sweet spot of the yeast. 3-4 weeks room temp carb & condition,with 2 weeks fridge time. Served cold,they had a nice crispness on the back with lager-like flavor balance.

 

[JimRausch]

You could try an Altbier with WY1007. It does like 55-60, so you would need to use a swamp cooler plus ice bottles. Last September I did two, and my environmental temps were in the mid 70's-low 80's. Worked well, and those were two of the best batches I've made yet. Think Oktoberfest with a little extra Noble hop flavor/aroma. Yum!

 

[hunter306]

Did a recent hybrid-lager with Cry Havoc at average of around 58 in the basement and got the subjective 'Crisp' flavor and mouth feel I was looking for. If you don't have great temperature controls, but you do have a relatively cool corner to work with, Cry Havoc was solid. I'm planning on using it again.