I'm curious if anyone has any thoughts or experience with a pitch rate for this recipe from Brewing Classic Styles. OG should clock in somewhere around 1.100+. FG should be around 1.037.
From the Yeast book (both books co/written by JZ), he recommends a pitch rate for high gravity beers be 1.4 mil/ml/P. Additionally, oxygenating with O2, including an extra dose of O2 after 12-18 hours. I plan on doing O2 regiment for good yeast health, however I'm wondering if 1.4 mil/ml/P is too high of a pitch rate.
For the Tricentennial Stout, he emphasizes that it should finish around 1.037 for the proper balance. If your not familiar with the recipe, it has a LOT of roast malt in it, and it's intended to age out for a good sit in the cellar. So, the residual sugars are important to balance the roastiness and set it up for a long aging. Like I said, I think the O2 regiment is important for yeast health, so I want to stick with that. But given so, I'm wondering if I should pull back on JZ's recommended pitch rate for any other high gravity beer, since this one needs to finish a bit sweeter.
Thoughts?
From the Yeast book (both books co/written by JZ), he recommends a pitch rate for high gravity beers be 1.4 mil/ml/P. Additionally, oxygenating with O2, including an extra dose of O2 after 12-18 hours. I plan on doing O2 regiment for good yeast health, however I'm wondering if 1.4 mil/ml/P is too high of a pitch rate.
For the Tricentennial Stout, he emphasizes that it should finish around 1.037 for the proper balance. If your not familiar with the recipe, it has a LOT of roast malt in it, and it's intended to age out for a good sit in the cellar. So, the residual sugars are important to balance the roastiness and set it up for a long aging. Like I said, I think the O2 regiment is important for yeast health, so I want to stick with that. But given so, I'm wondering if I should pull back on JZ's recommended pitch rate for any other high gravity beer, since this one needs to finish a bit sweeter.
Thoughts?