Originally Posted by gugguson
The recipe specifies:
6 lbs Belgian Pale
9 lbs Belgian Pilsner
Would you use Pilsner for the whole 15 lbs?
Sorry, I meant to say I use Weyerman pilsner in place of Belgian Pilsner in my Belgian ales. I would follow the recipe and use Pale Malt if available.
Also, you asked about priming & fresh yeast. After lagering the beer for 4-5 months and given the high ABV, it might be wise to add the fresh yeast or krausen as the recipe suggests.