High ABV Chocolate Stout yeast

[rappell]

I'm working on a recipe for a high ABV (9-10%) Chocolate Stout and can't figure out the best yeast. Can anyone make a recommendation?

Thanks

 

[Qhrumphf]

I tend to prefer my stouts to be English in interpretation, and 9-10% is about the ABV wall for a lot of English yeasts. I love Wyeast 1469 West Yorkshire Ale for almost anything English, but you may have to prime with champagne yeast.

If you're going more American styled, there's quite a few yeasts that'll get the job done.

Alternatively, I think Wyeast 1728 Scottish Ale would be a good bet. Versatile with some nice esters if you want to go warmer, but not "English" per se, alternatively very clean if you want to ferment cold. Plus it's a workhorse that'll easily tolerate 9-10% ABV.

 

[stbnj]

Wyeast 1318 London Ale III.

 

[SpeedYellow]

If you want clean, 1056 American ale will work just fine.

 

[rappell]

Thanks all. That helps. I want the "English" to come through as I am going to bottle with about 3% Port wine from a friends winery. The added alcohol from the port will have to be tolerated by the yeast.