I have recently been fascinated by our Scottish friends Brewdog and their ridiculous eisbeers....tactical nuclear penguin and sink the Bismarck both 30% ABV and above. They make this happen by freezing the beer and removing the water thus concentrating the flavors, sugars and yes alcohol content. I tested this on a few bottles of a 13% RIS that I brewed earlier this year. I removed 75% of the water and it turned out great. Awesome flavor and a nice alcohol bite. I tested the water that I removed and it had a gravity of 1.002. Of course I will be removing some of the alcohol when removing the water be the overall result is concentration. Here is the project:
Bi Polar Bear
8lbs Marris Otter
6lbs Light DME
1lbs Crystal 55L
0.7lbs Light Munich
0.3lbs Roasted Barley
0.5lbs Cane sugar
1oz Galena 60 minutes
0.5oz Brambling Cross 60 minutes
0.25oz Brambling Cross 30 minutes
0.25oz Brambling Cross 15 minutes
WLP001 Cali Ale Yeast (and a lot of it)
It is now ready to start freezing. I will start in my regular freezer but as the alcohol content increases I will have to get it much colder. I have a small cooler that I will fill with dry ice when I get to the point it will no long freeze in the freezer.
Thanks for reading and I hope you will follow along. Please let me know any suggestions you might have. Thanks.