[ipaguy]

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?

[jeffy]

I used Cal Lager yeast in a sack strength braggot that attenuated from 1.132 to 1.030 at colder temps than what you have.  That's 77%.  Pitch big and you should get what you want with it.  If not, add the Champagne yeast later.

[ipaguy]

I used Cal Lager yeast in a sack strength braggot that attenuated from 1.132 to 1.030 at colder temps than what you have.  That's 77%.  Pitch big and you should get what you want with it.  If not, add the Champagne yeast later.

Wow.  What impresses me most is not just the attenuation but the EtOH tolerance.  Doesn't that work out to 13.77% abv?  Looks like a spec. of 9% is pretty modest.  Thanks for the info, jeffy. Much appreciated.

[denny]

There's a really good chance that the champagne yeast will be unnecessary.  I've made more than a few 12% beers without it.  As jeffy said, pitch a lot of healthy yeast and you should be fine.  As a matter of fact, when I've tried using champagne yeast I've been less that pleased with the results.  Maybe it's just my imagination, but it seems to make beer taste less "beer like".  Using the honey should help dry out the unfermentables that will be in the DME, so I think you're on the right track.

[tschmidlin]

As a matter of fact, when I've tried using champagne yeast I've been less that pleased with the results.  Maybe it's just my imagination, but it seems to make beer taste less "beer like".

That was my experience too, at least the one time I co-pitched champagne yeast with something else.