[nateo]

Which yeast should I use for a pseudo-lager Schwarzbier? I have 2565 and 1007 on hand.

[hopfenundmalz]

1007 is very clean for an ale yeast, so that would be my choice.  Koelsch can be fruity, but I have never used 2565 and can't say if it is a fruity ester yeast.

[denny]

2565 is kinda fruity and "winey"...totally inappropriate for a schwarz IMO.  1007 would be a great choice.

[Hokerer]

Another vote for the 1007

[nateo]

Oops, looking at mr malty, I'm gonna need a bunch of yeast for what I planning on doing, so I might as well use a yeast cake. Does anyone have a recipe for a good, (relatively) quick recipe I could use 1007 for? I was thinking an alt, but maybe something else?

[denny]

http://wiki.homebrewersassociation.org/MilosAlt

[Pawtucket Patriot]

Not sure if it would be "relatively quick" since it would benefit from some lagering, but I bet 1007 makes a good biere de garde. I'm planning on brewing one myself with 1007 sometime in the next month. Hopefully going to serve it for turkey day this year.

[nateo]

Denny - Thanks for the recipe

Pawtucket - I read on the Wyeast website that it could be used for a biere de garde. I always thought of that a Belgian thing. Interesting.

[Pawtucket Patriot]

I've only had two commercial examples of biere de garde and neither one was actually from France/Belgium.  One was a Bell's one-off that they were pouring at a tasting event.  I can't remember the other right now (it was later at the tasting event and by that time, well...I don't remember much at all ).  But these examples definitely didn't have any belgian-like qualities.  They were very clean, malt-focused beers with low hop levels and a dry finish.  If I had to draw a comparison, I would say biere de garde is to the french what märzen/festbier is to the germans, which is why I think 1007 would be a great yeast for it.

In case you're interested, here is the recipe I came up with for biere de garde:

Bière de Garde
16-D Bière de Garde
Author: Matt Schwandt

Size: 5.33 gal
Efficiency: 80.0%
Attenuation: 84.0%
Calories: 207.69 kcal per 12.0 fl oz

Original Gravity: 1.063 (1.060 - 1.080)
Terminal Gravity: 1.010 (1.008 - 1.016)
Color: 8.53 (6.0 - 19.0)
Alcohol: 6.97% (6.0% - 8.5%)
Bitterness: 21.6 (18.0 - 28.0)

Ingredients:
8.5 lb Pilsen Malt (Franco-Belges)
1.5 lb Vienna Malt
.30 lb Caramel Vienna Malt (Franco-Belges)
.30 lb Biscuit Malt (Mout Roost 50)
.20 lb Amber Malt
.15 lb Acidulated Malt
.05 lb De-Bittered Black Malt (Mout Roost 1400)
.50 lb White Table Sugar (Sucrose)
.60 oz Brewers Gold (9.0%) - added during boil, boiled 60 min
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 15 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
2 L WYeast 1007 German Ale

Notes
Single infusion batch sparge
- 16 qts (1.5 qts/lb) @ 155 ==> Saccharafication @ 145 [90 min]
- 3.75 qts @ 212 ==> Mashout @ 165 [10 min]
- 15 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- 2g CaCl, .5g CaSO4 added to kettle
- Fully dissolve sucrose (off heat) just prior to boiling

- Target water profile: 51 Ca, 6 Mg, 16 Na, 67 Cl, 37 SO4

- Ferment in low 60s until T.G.; "garde" for 4-6 weeks

[denny]

Pawtucket - I read on the Wyeast website that it could be used for a biere de garde. I always thought of that a Belgian thing. Interesting.

Actually, BdG is French, not Belgian.  It's usually made with a neutral ale or lager yeast.

[nateo]

Actually, BdG is French, not Belgian.  It's usually made with a neutral ale or lager yeast.

Interesting. I had to look it up because I always thought it was a Walloon thing. According to the Wikipedia, bier de garde is from Nord-Pas-de-Calais, just on the other side of the border from Wallonia.

[morticaixavier]

I was thinking about this and beir degarde is more or less inaccuratly translated as beer for keeping. Lager is more or less inaccuratly translated as storage. so in fact, based purely on names the BdG is the french version of a lager.