Lager with Nottingham

[FatGaz]

I've read somewhere that Nottingham Yeast can be used in Lagers? Has anyone tried this?

Was thinking of having a go with the following:

Maris Otter
Wheat Malt
Munich Malt

Hallertau Hops
Saaz Hops

Nottingham Yeast

Do you think I could use these to make a 'Lager' that would fool my 'soft' Lager drinking mates? or would it be more like a Pale Ale?

Could anyone suggest a recipe using the above?

[Blackaddler]

You could make a pale ale.

Nottingham will ferment down to about 14C only.

[trucker5774]

You will be making a pale ale which may convert your lager mates..............be careful, you will end up supplying their new found taste!

[Eadweard]

If you use extra pale MO you'll get a lot of DMS which will make it taste more 'lagery'. Or come to think of it just use lager malt

[Rookie]

You could make a pale ale.

Nottingham will ferment down to about 14C only.

Ferment it at 14 for three weeks, then into the cooler at 2 for 6-8 weeks and you have a lager.

[fatbelly]

You could make a pale ale.

Nottingham will ferment down to about 14C only.

Ferment it at 14 for three weeks, then into the cooler at 2 for 6-8 weeks and you have a lager.

I am about to do my 1st ever Lager. When you say ferment at 14c for three weeks and then into the cooler for 6 weeks do you mean all of this in the FV?
I am used to doing AG Ales so Lager is all new to me.

Thanks FB

[john_drummer]

I tried something similar. Grain & Hop bill were for San Miguel, but I swapped the lager malt for pale malt, and the lager yeast for Safale US05.

it contains alcohol, but it's nothing like lager. pretty crap really

[super_simian]

Look up "cream ale".

[Rookie]

I am about to do my 1st ever Lager. When you say ferment at 14c for three weeks and then into the cooler for 6 weeks do you mean all of this in the FV?
I am used to doing AG Ales so Lager is all new to me.Thanks FB

There are some brewers who say you can leave a batch in the primary a really long time and some who say don't go over 3 or 4 weeks. So you can go either way, depending on whose advice you take.
I have a lager going right now and my S O P is 3 to 4 weeks in the primary then I rack into a smaller carboy before I put it in the lagering chest.