Imperial Stout, complete Fermentation

[Brewshna]

Here's my overly complicated and wacky recipe.

 

[day_trippr]

Looks like a blank slate to me

Reading through this I see three four possible approaches:
- accept what there is as is
- spin up a big starter of WLP099 (STA1+), pitch the whole thing at its peak krausen into 25°C beer, and wait
- brew up a super dry version and blend it with this batch
[edit]
- hit it with some glucoamylase and wait...

Cheers!

 

[mac_1103]

Is there a yeast that will break down complex sugars like maltotriose, but is still tolerant of 10% alcohol??

I've read that almost all lager yeasts assimilate maltotriose and tolerate at least 10% ABV. Fermentis says that their BE-256 can assimilate maltotriose and tolerates 11% alcohol.