Digression from the recipe talk, and I will have to check my notes, but I *may* have tried this at the Bristol Craft Beer festival in June. Everything Lervig I have had has been great.It's never enough for me. Ever tried Lervig's Times 8 Stout? 16% Pastry Imperial, most beautiful drink I've had. But that's where I want to go, heavy hitting dessert stouts.
That's where I tasted it, managed to get 4 of them before it was out... Yes I was greedy. And it's relevant to the topic as it's giving context to what I want from my stouts.Digression from the recipe talk, and I will have to check my notes, but I *may* have tried this at the Bristol Craft Beer festival in June. Everything Lervig I have had has been great.
Lol appreciated. I am considering splitting the 20L batch into 2 x 10L batches in 25L FV so there's a bit of room in the FV.By the looks of that, your fermentation is going to be like launching the space shuttle if done on a hot day lol. Looks awesome btw, wouldn't mind trying this myself one day man
yeast needs to be able to handle 12% which that looks like being at 23l. I don't think british ale yeast will handle that.Okay. So I'm starting it this Saturday and I have one final concern.
Will 20g of British Ale Yeast be enough?
5kg Stout Malt Extract
2kg Dark Malt Spray
500g Lactose Powder
1kg Brewing Sugar
150g Columbus Hops
200g Roasted Barely
1kg Golden Syrup
100g Kentucky Bourbon Oak Barrell Chips
Should I get more of the same Yeast? Or change the Yeast? I'm placing the order before 5pm today, so would appreciate any feedback please.