Anyone have any experience with SafAle BE-256 yeast? Pros, Cons, Opinions? How temperature effects outcome of yeast esters/flavors imparted? Favorite recipes using BE-256? https://fermentis.com/wp-content/uploads/2017/10/SafAle-BE-256.pdf

Wow. Several responses. All comments are appreciated. First, the rice hulls were added to separate the grain in the sock for maximum/uniform water penetration. Lactose addition was an attempt to take the sharpness off the de-bittered black malt. Maltodextrine, well because I had it and it...

So, after discussions/comments from the group and much deliberation I changed the original recipe posted to the below:

I will let you know. Alcohol content should be about 9.11%. Trying to provide a bit of cover for the hotness with the lactose and the 4lbs. of grain......it's an experiment.

Thanks for the feedback. I plan to give it a try, may be a lesson learned...

I am shooting for something different, trying for a thin stout like beer. Is cane sugar not suitable to ferment? Why is this not considered beer?

What do you think of this 5 gallon Batch: OG = 1.086, FG = 1.017 2 lbs. De-Bittered Black Malt 2 lbs. Roasted Barley 1 lb. Lactose (Milk Sugar) .5 lb. Maltodeterin 6 lbs. Cane Sugar 2 oz. Chinook Hops 2 oz. Nugget Hops 1 packet Safbrew BE-256