My local microbrewery did a special edition 'Imperial Spruce India Pilsner' ($18/750ml!!!). This was a very light bodied and light colored brew at 10%ABV brewed with lager yeast, pilsen malt, and flaked corn. I liked this quite a bit, except that I think they way over-did the spruce. I was thinking of doing something similar, but around 12%ABV, 80 - 100 IBU, and very light bodied/colored by use of pilsen LME and 3-4 lbs of clover honey. I also want it very dry ( I hate sweet beer).
My fermentation area is currently at a constant 64.5F, but I expect it to drop a few degrees by the time I'm ready to make this batch. I'm thinking that the California Lager (W2112) should give me good lager flavor at these temperatures, but I'm concerned about alcohol tolerance (9% according to Wyeast) . I'm thinking of also using Champagne yeast (W4021) to get good attenuation. I figure I could pitch the two together, as in Papazian's 'Sam Adams Triple Bock'. On the other hand, I could wait until the 2112 finishes fermenting, and then pitch the 4021.
Anyone have any thoughts on this?