Brewing Experiment: Ale vs. Lager Yeast with a Robust Altbier
Brewing Experiment: Ale vs. Lager Yeast with a Robust Altbier
Welcome back to the brewery, where curiosity meets creativity. In today’s blog, I’ll share the journey of a unique brewing experiment: comparing ale yeast and lager yeast using a rich, malty Altbier as the base. This split-batch experiment aimed to explore the subtle and not-so-subtle differences these yeasts impart.
Before diving in, a big shout-out to Angel Yeast for sponsoring this experiment! Their incredible yeast products made this brew day possible. If you’re curious about the Angel Yeast A01 American Ale Yeast or the BF27 Lager Yeast, you can check out their full range of brewing products here.
Why Altbier?
The choice of brewing an Altbier for this experiment was intentional. Altbier, a cold-fermented ale, is known for its clean fermentation profile, making it an ideal candidate to highlight yeast differences. While a Kölsch could have been another great option, I opted for something more robust and malty to match the darker days of the year.
The Grain Bill
Here’s the grain bill that brought the maltiness to life:
- 5.35 kg Chateau Maris Otter (Castle Malting, 4 EBC, 42.3%)
- 4.36 kg Munich Malt (Avangard, 18.7 EBC, 34.5%)
- 1.93 kg Wheat Malt (Avangard, 3.9 EBC, 15.3%)
- 1 kg Carared (Weyermann, 47.5 EBC, 7.9%)
This combination provided a deep malt backbone, with layers of biscuit, caramel, and subtle breadiness.
Hops for Balance
The hops played a supporting role, adding gentle bitterness and floral notes:
- 150 g Hallertauer Mittelfrüh (4% AA) at 60 minutes (22.4 IBU)
- 220 g Hallertauer Mittelfrüh (4% AA) at 5 minutes (6.4 IBU)
The total IBU was 29, creating a BU/GU ratio of 0.54 for a well-balanced beer.
A Mishap Along the Way
As brewing often reminds us, perfection is an elusive goal. A brewing mishap resulted in a lower OG of 1.045 instead of the intended target. This misstep is explained in detail in the Grain to Glass Video Spoiler: the resulting beer was still fantastic!
Fermentation: Ale vs. Lager
The experiment involved fermenting the split batch with two different yeasts:
- Angel Yeast A01 American Ale Yeast for the ale.
- Angel Yeast BF27 Lager Yeast for the lager.
Both beers were fermented at 18°C under pressure, ramping up to 23°C during fermentation. While this is warmer than traditional lager temperatures, the pressure ensured clean fermentation, showcasing the yeast’s potential.
Results and Tasting Notes
Appearance: The lager was crystal-clear (thanks to gelatin), while the ale retained a slight haze.
Aroma: The lager had a clean, malty aroma with hints of crispness, while the ale displayed subtle fruity esters.
Flavor: The lager was crisp and refreshing, emphasizing the clean maltiness. The ale was slightly sweeter, with a fuller mouthfeel and a rounded, complex flavor.
In the full video on this experiment, I did choose a winner, so if you haven’t seen the video here it is->
What I Learned
This is not the first time I’ve conducted an experiment comparing ale and lager yeast. However, my previous attempt was with a much simpler grain bill, which didn’t offer as many layers of complexity. This time, with a richer, more robust Altbier base, the differences were even more pronounced, making the experiment incredibly rewarding.
This is an experiment worth revisiting from time to time. Yeast is one of the most significant factors in brewing, and split-batch experiments like this really highlight the profound impact different yeast strains have on flavor, aroma, and overall beer character. Each time I do this, I uncover something new, reinforcing how yeast selection can shape a beer’s identity.
Video Link
Check out the Grain to Glass Video for the full brewing process and to see where things went sideways during brew day.
Recipe
Want to brew this Altbier? Find the full recipe and process on my Buy Me a Beer page
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