I would like to boost alcohol content in a clone Imperial Stout to achieve close to the original's level. I've been told to skip using the suggested ale yeast in favor of one of the newer sturdy yeasts appearing on the market and boost the sugar content in the mash.
It also seems to me that I should be able to boost the sugar levels as advised, but also use the recommended yeast. When that yeast gives up the ghost at around 7 - 7.5% in the primary, the left over sugars could be converted in the primary with the addition of the sturdier yeast. I'm a bit skeptical about the flavor using only the higher yield yeast. I would like to achieve an ABV of around 9- 11%.
I would also need to know about how much more to add to the mash in order to achieve the necessary sugar levels and what would be the best route to take. More DME or corn sugar? I'm currently brewing in 5.25 gal batches.
Any suggestions/advice out there?
It also seems to me that I should be able to boost the sugar levels as advised, but also use the recommended yeast. When that yeast gives up the ghost at around 7 - 7.5% in the primary, the left over sugars could be converted in the primary with the addition of the sturdier yeast. I'm a bit skeptical about the flavor using only the higher yield yeast. I would like to achieve an ABV of around 9- 11%.
I would also need to know about how much more to add to the mash in order to achieve the necessary sugar levels and what would be the best route to take. More DME or corn sugar? I'm currently brewing in 5.25 gal batches.
Any suggestions/advice out there?