Finishing stuck RIS. Belgian yeast?

[kadozen]

Got a stuck fermentation. I had considered adding brett but have learned that might not be good because brett and roasty and blah blah blah.
Someone in the lambic/wild sub forum suggested champagne or belgian yeast. I'd prefer to do the belgian yeast but don't know what strain would be best. Any suggestions?

Also, I've tried swirling and raising the temp for 2 weeks. Raised it to 74 and it didn't budge. Any other suggestions besides the yeast route let me know.

Nicoles RIS-2



Recipe specifics:



Style: Imperial Stout

Batch size: 3.5 gal

Boil volume: 4.0 gal

OG: 1.091

FG: 1.023

Bitterness (IBU): 73.2

Color (SRM): 82.3

ABV: 9.0%



Grain/Sugars:



6.00 lb Maris Otter Malt, 50.0%

3.30 lb Dark LME, 27.5%

1.00 lb Black Patent (British), 8.3%

0.70 lb Roasted Barley, 5.8%

0.50 lb Chocolate Malt (British), 4.2%

0.50 lb Crystal 120L, 4.2%



Hops:



2.00 oz Northern Brewer (AA 7.0%, Pellet) 60 min, 52.9 IBU

1.00 oz Northern Brewer (AA 7.0%, Pellet) 30 min, 20.3 IBU



Yeast/Misc:



English Ale yeast, 1.0 unit(s), Yeast

Wyeast 1318
4l starter.

Batch Notes:



Og 1.083
Brewed 12/13

Sample 12/30:
1.032.
Stuck? Tastes great.



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[Calder]

I think you may be done. 2.7 lbs of speciality malt + 3.3 lbs of dark extract in 3.5 gallons = sweet beer.

If the rest was mashed high, there is nothing more to be got. Champagne yeast will do nothing.

 

[kadozen]

Dang. Back to the drawing board