ok, i post this here as it MAY be of interest to some.
i made this thread in my interpretation of the franconian rotbier style added to GABF or BJCP(? cant remember which). it just seemed silly to me to make this style which was so close to munich dunkel if it was a lager.
so i began thinking of what yeast might have been used pre 1850s when bottom fermented pale beer started proliferating.
doing some research, it seems i imagined wrong. https://www.maischemalzundmehr.de/index.php?id=1187&inhaltmitte=rezept
you can google translate this, which i did for ease of course, though i believe some people here know german well.
but apparently nuremberg is the city that has the oldest recorded use of bottom fermenting yeast, back to the 14th century. yet of course later in history (or at least mentioned as later) they had white wheat beers fermented with both top and bottom yeast.
i am still going to try this something i have in mind that is a light-med munichmalt-heavy red beer with a slightly spicy palate