Originally Posted by MeanGreen
This yeast talk has me considering notty to make sure I get his gravity where it needs to be
Well, since the OP doesn't seem to check in on this thread anymore, I'll offer advice based on my experience with this recipe.
If I were you I'd mash at a lower temp for a longer time, say 155F for 60min. For me, it seems that the 159F/45 min mash schedule resulted in a dextrinous wort that will not go below 1.026. The attenuation of Notty is comparable WLP001.
I pitched a HUGE healthy starter of WLP001, kept steady upper 60's temps, and it went gangbusters for 2 days before completely crapping out. I re-pitched on a massive yeast cake from another brew that I had just racked, and.....nothing. I'm simply out of fermentables on this one.
I'm bummed, b/c this seemed like a great recipe, but you're taking your chances mashing that high for only 45 min with the amount of honey/crystal malt called for. My samples have been syrupy and cloying sweet. Might be my first dumped batch.
As always, YMMV.