i know thats alot of sugar to add. this is kind of a last batch for germany and a test batch. i'm actually using 2 strains of yeast, here's the 2 that i used(harvested from 4 bottles of homebrew)
Wyeast #1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation: high. Apparent attenuation: 67-71%. Optimum temperature: 65-75.
Wyeast #1084 Irish Ale Yeast. Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation: medium. Apparent attenuation: 71-75%. Optimum temperature: 62-72.
also has 6lbs of golden LME and some steeped grains. 5 types of hops:
1 oz of Yakima Magnum hops aau 14.4%(60 mins)
1 oz Northern Brewer (Leaf) aau 9%(45 mins)
1/2 oz centennial hops aau 8.5%(30mins)
1/2 oz Cascade hops aau 5.7%(15 mins)
1/2 oz liberty hops aau 3.6%(5 mins)
it was weak to begin with so i figured i'd bump it up. like i said its a test batch so i really don't care what happens to it. i also added some nutmeg and cloves(whole) to make it a little spiced.