Looking for yeast advice on my little tweak to this recipe.
I started with 25 gallons of maple sap, boiled it down to 7 gallons and will be brewing this tomorrow. I'm going to try to stick pretty close to the recipe, so here's what I'm planning:
8oz crystal 60
4 oz chocolate
3.3lbs briess golden light.
1lb light dme
1lb belgian candi sugar
possibly a pound of extra light dme(depending on gravity of condensed sap)
1oz fuggles for bittering and 1 oz fuggles at flame out
Here's my question: I have several dry yeasts at home, but I'm having trouble deciding which to use. S-04,S-05,Nottingham or windsor.
Any advice would be appreciated