Yeast advice for delerium Tremens Tribute

[Andy Q]

Hi All, am scratching my head trying to find out what to do about the above!

The recipe I found says use a mix of wlp570 and safale 04, mainly 570 to get it going, and 04 to finish it, the yeast cells over the two yeasts should do the job, but worried that the 570 might not come through well if it were mixed, or one vial with basic starter might be undeirpitching

Next option is to use a 4l starter And one vial, but that seems like a pita

Last would be maybe just use two packs of abbaye dried yeast, but feedback doesn't seem overly positive on either brand

Am I fretting over nothing, as plenty of flavour should be coming from the ginger/coriander anyways,
or what would yee recommend?

[Drum]

For those of us who haven't experienced the DT's. What is the beer supposed to taste like and what's your recipe?

[molc]

It's a Belgian golden strong. The trick is to dry it out with 20% sugar, aerated really well and pitch a really big starter from the single vial. I did 2L before and it didn't cut it, stalling at 1.020. I'd recommend do a 1L starter to get the vial active, then another 2-3 litre once you decant after 24-48 hours.
Also you need to ramp up fermentation temp over the course of the fermentation but start low, around 18C, to reduce off flavours.

[Andy Q]

Here's the recipe I've found

Yeast: WLP570
Yeast Starter: 1L
Additional Yeast or Yeast Starter: S-04
Batch Size (Gallons): 3
Original Gravity: 1.072
Final Gravity: 1.006
IBU: 22 (Rager)
Boiling Time (Minutes): 90
Color: 4 (SRM)

Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed

Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes

Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Grains of Paradise 2.40 grams, Spice, 10 min


Notes
-----
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.

10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout.
7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.

Mine will be a little more basic
3kg pale
3kg pilsner
.5 abbey
.5 wheat
1kg sugar/lyles syrup, will decide closer to the day
15g g coriander
5 g ginger
5 g pepper(can't be arsed by GOP for the sake of 5g's)

20g nugget for bittering(getting rid of stock)
Bruphoria saz near the end
Yeast(the reason I'm scracthing my head!)

Haven't drank the real McCoy in a few weeks, but the highlight is the funky taste, can't put my finger on if that comes from the yeast, or the spice mix at the end
(but following Molc's notes, I should probably bite the bullet and make a large starter & up the sugar)

[Rossa]

Don't have a recipe but I'd say there is a lot of sugar in there. Check out these recipes for a likeness. The sugar syrup really adds flavor to an otherwise simple grain bill.
http://www.candisyrup.com/recipes.html