pcolson

Recipes 

I am planning to make a porter with 1.099 - 1.105 OG and dont know where to begin... i am currently doing extract and mini-mash anyone know a good recipe i could acomplish this with? and also what type of yeast? thank you!

david_42

Recipes 

I've never seen a porter recipe at that OG, even Robust Porters top out at 1.060. Why not just double-up a standard recipe? Or make a half batch. That would be about right. You'd have to start with something like an American ale yeast and add a high gravity yeast to finish it. Plan on 12-18 months.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

big supper

Recipes 

I don't know a recipe, but maybe a Baltic Porter would come close to that high of a gravity.

elkdog

Recipes 

Porter's a good style for this, as it can handle the body and maltiness of a huge brew, but I would probably still use some corn sugar (maybe a pound) to make the wort more fermentable. Ramp up the base malt and hops on a good robust porter recipe, and sub in sugar for some of the extract. You'll still have plenty of body in a beer that big. As for the fermentation, David_42 speaks from a lot more experience than I do, so I'd go with what he said.

__________________
Revolving Door Brewery

pcolson

Recipes 

i changed styles and am making a specialty beer mmm 14.2 ABV

carnevoodoo

Recipes 

Well, that's a lot of alcohol!

I'd still like to see a baltic porter pushed to that limit. I have one at home that is brewed by a local brewery that's around 11% and it is awesome.

pcolson

Recipes 

yes i agree that would be delicious... mmm