Easycreeper
Well-Known Member
I know I'm late to the party, but a doppelbock came to mind with the ingredients you listed. The malty style may have worked well with the doughnuts. I use WLP833 for my yeast on these and it throws plum-like flavors at higher alcohol levels which would work well with the jelly.
What did you end up doing about the pectin in the jelly? Not sure if there really was anything you could do...
What did you end up doing about the pectin in the jelly? Not sure if there really was anything you could do...