I'm working a Belgian Quad. I've got 7 pounds of pale 2-row, 8 pounds of Pilsner, 3 Pounds of Munich, 1oz of Saaz, 1oz of Tettenger and 2 pounds of Candi Sugar.
This equals out to around 13% ABV at 75% Efficiency. I'm planning on adding the Candi sugar mid-fermentation.
I was looking at WLP550 on this, but am wondering if anybody knows the limits of this yeast or where it tops out.
If it tops out lower than this, how would finishing with Champagne yeast work out?