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Thank you everyone for the advice! I tried a test bottle today and it was beyond amazing! I will be tweaking this recipe for my first entry to a brewing contest! Photos coming soon!

I am trying this recipe this weekend, but with a few tweaks. Increased the biscuit malt by .5 oz, changed yeast to a Abby and due to equipment I'm only using 10lb of pale malt and 3lb DME. Anyone ever try this with a Abby yeast? How did it turn out?

I am brewing a 5gal batch. Looking for a OG of 1.084. My new grain bill has 10lb of pale malt, 3lb of DME, and 2lb of various speciality grains. I was informed at my brewer supply store that the dry I purchased has 50% more cells than the liquid. I will pitch it dry for this batch

Ok I ended up picking up Safebrew Abby yeast and will do a starter. I also had to drop 5lb of my pale malt and added 3lb of DME, witch I'm kinda bummed about. I haven't ever used extract and was kinda proud. Looks like I need to build a larger mash ton.

Thanks for the reply guys! Ok so I'm thinking of using WY3787. I will run this batch like my others and bottle 2 weeks in. Try it every week after. I will keep you guys updated on the progress, brewing this weekend!

What I'm wondering is there anything in particular that I need to prepare for or what should I expect? I'm thinking fermentation will need the last two months because of the high alcohol content of the beer, but when should I bottle? Trying to work out the kinks any advice from a seasoned brewer...