Hi guys, I figured I'd address this to Ed since it was his recipe, but feel free to chime in.
I want to brew his Robust Porter recipe, but I want to use some WhiteLabs 002 English Ale yeast from another different batch. White Labs recommends this yeast for a robust porter.
How would you alter the recipe for this lower attenuating yeast? Would you not use the malto dextrin? Anything else? Additions, subtractions?
How do you think this yeast will change the beer?
Planning:oh I don't know, another pale or an ESB
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter