5 pounds IBU Belgian yeast
1 2/3 cups warm water (110 degrees F/45 degrees C)
3 cups beer
3 tablespoons lemon juice
1 (8 ounce) can black beer
Change oven rack to medium-high heat. In a small bowl, dissolve yeast in water. Let stand until creamy, about 10 minutes. Meanwhile, prepare the German lauter Strain by combining brown sugar, honey, water and beer; stir until smooth. Pour into hot water, and stir continuously until smooth.
Retract rack, give dough four good pulls and let rest for about 5 minutes. Return it to warm oven. When cool, transfer to a pastry bag fitted with a small tip and frost with top icing tip.