Originally Posted by jlpred55
I think a stout would be good with it. I'm thinking a more tropical version of a foreign extra stout. You will have to mash high and make sure there are some unfermentables added like flaked barley or oats since that yeast would dry it out quite a bit.
It'll make a dry beer, yeah--but the mouthfeel of this yeast is insane. I made a huge "tripel" style with 3711 and mashed low, 149, for 90+ minutes for full conversaion, and it went from 1.088 to 1.002, but feels like a beer that ended around 1.020.
I think a normal mash temp with minimal flaked barley/oats would still leave you with a big bodied beer.
I really think the fruit flavors and subtle spice would really accent pale chocolate malt well. I've been thinking about doing a brown porter. I think I'll be ordering supplies tomorrow to make it.
Primary: Smoked Helles, Dry-hopped Maibock, Peach Centennial Blonde, Flander's Red, Big Sour Blonde
Secondary:... are now just more primaries.
On Tap: Hoppy Amber w/ Coriander, Session Porter, Ginger Saison, Black Saison