this is going to need 3 vials of yeast with a 2 or 3 L starter or grow from 1 for a week to get the attenuation you need
* For recipes that call for simple sugars like corn sugar, adding them near the end of fermentation instead of in the boil can help if you have attenuation problems (ie: problems finishing near 1.010 for this beer). To do this, heat up some distilled water to near boiling (above 180F) and stir in about 1lb of corn sugar. Let it cool and add directly to the fermenter. Keep doing this every 2-3 days until all of the corn sugar is used up. Why does this help with attenuation? Yeast likes to eat simple sugars (like corn sugar) first before it attacks the more complex ones produced by the grain. By giving the yeast only the 'less tasty' stuff (complex sugars) first they're more likely to finish it all before moving on the 'tasty stuff' (simple sugars). Giving them both at the same time is like giving your kids dinner and desert at the same time. They'll eat desert first and then be too full to eat their entire dinner.