Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Seriously Crazy Big Beer
Reply
 
LinkBack Thread Tools
Old 01-15-2010, 03:47 AM   #1
rushbattle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Corpus Christi
Posts: 21
Default Seriously Crazy Big Beer

I am looking to make a huge beer. I am assuming most will tell me that it is impossible, but I think with enough yeast nutrients and a large enough starter, coupled with multi-day aeration and sugar additions, that I should be able to come close to my target 23% abv. The wort without the extract and the sugar will be around 1.110, which is doable by itself. Then I can add the extract over a couple of additions, and then start adding sugar in small amounts until the yeast quits on the sugar additions. I figure I will age the beer after the (probably?) multi-month primary in a keg at room temp for about 6 months to a year, and then force carb, and bottle that way.

The idea arose at the end of the night after drinking many belgian trippel's and quad's. My buddy asked me if I could make a beer that was 23% and still fairly light. I told him that I could not initially, but I haven't been able to shake the idea since.

Any comments or suggestions? I will certainly post back here when I attempt this crazy concoction.

Battle No. 23 - Belgian Specialty Ale
================================================== ==============================
Batch Size: 5.500 gal
Boil Size: 8.375 gal
Boil Time: 0.000 s
Efficiency: 65%
OG: 1.201
FG: 1.020
ABV: 23.5%
Bitterness: 92.8 IBUs (Tinseth)
Color: 7 SRM (Mosher)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) UK Grain 26.000 lb Yes No 78% 1 L
Extra Light Dry Extract Dry Extract 3.000 lb No Yes 95% 3 L
Sugar, Table (Sucrose) Sugar 8.000 lb No Yes 100% 1 L

Hops
================================================== ==============================
Name Alpha Amount Use Time IBU
Styrian Goldings 5.2% 3.000 oz Boil 1.000 hr 36.4
Saaz (Czech Republic) 5.5% 3.000 oz Boil 30.000 min 29.6
Saaz (Czech Republic) 5.5% 3.000 oz Boil 15.000 min 19.1
Saaz (Czech Republic) 5.5% 3.000 oz Boil 5.000 min 7.7

Misc
================================================== ==============================
Name Type Use Amount Time
Yeast Nutrient Other Boil 1.500 tbsp 0.000 s
Belgian Salt Mix Water Agent Mash 2.000 tsp 0.000 s

Yeast
================================================== ==============================
Name Type Form Amount Stage
White Labs - Super High Gravity - 099 Ale Liquid 0.000 tsp Primary

Mash
================================================== ==============================
Name Type Amount Target Time
Single Infusion 6.000 gal 149.000 F 2.000 hr
Batch Sparge Infusion 5.557 gal 169.000 F 15.000 min

__________________
rushbattle is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 04:22 AM   #2
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

Have a look at this for some guidance - http://www.homebrewchef.com/120minuteIPArecipe.html

JLem is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 06:02 AM   #3
CDbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: MN
Posts: 344
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Read these its kinda similar:

http://www.homebrewtalk.com/f12/way-...a-clone-91463/

http://www.homebrewtalk.com/f12/way-...ne-2-a-136326/

.... BTW thats gonna take some serious aging

__________________

_________________
Primary1: Strawberry Blonde
Primary2: Kiwi Blonde
Sanke Primary: Oxyclean
Bottled: Imperial Stout
Kegged: Centenial Pale Ale, Peat Malt Porter, Rye Pale Ale, Maibock
Near Future: Red Ale, Kolsch

CDbrews is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 07:10 AM   #4
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 39 Times on 24 Posts
Likes Given: 6

Default

I plan to try an All Grain 20+% Stout in the near future. My plan: Make super thick wort (huge RIS recipe for 5gal, but resulting in 2.5gal). Make huge yeast starter. Combine the starter and a little bit of the wort, 2-3 quarts. Save the rest of the wort in sanitized jars. Let what you combined ferment, once it starts to slow, add another jar of wort, ferment, etc. All while injecting pure O2. Good luck!

__________________
KYB is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 01:15 PM   #5
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,109
Liked 41 Times on 36 Posts
Likes Given: 7

Default

This has about the same goal as ODaniel, good read
http://www.byo.com/stories/technique...all-grain-beer

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 06:36 PM   #6
rushbattle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Corpus Christi
Posts: 21
Default

Thanks for the help guys, I will give those all a read. Already I am thinking dextrose instead of cane sugar?

__________________
rushbattle is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 11:11 PM   #7
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by rushbattle View Post
Thanks for the help guys, I will give those all a read. Already I am thinking dextrose instead of cane sugar?
The sugar shouldn't matter too much. I would switch your yeast to WLP099 though, it's the only way you stand a chance.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 11:13 PM   #8
KYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 1,566
Liked 39 Times on 24 Posts
Likes Given: 6

Default

Quote:
Originally Posted by conpewter View Post
This has about the same goal as ODaniel, good read
http://www.byo.com/stories/technique...all-grain-beer
Yep that's where I got the idea from.
__________________
KYB is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 11:17 PM   #9
MBasile
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Sunnyvale, CA (NorCal)
Posts: 1,511
Liked 7 Times on 7 Posts
Likes Given: 2

Default

Can You Brew It did the Dogfish Head 120 minute IPA. I'd listen to that podcast.

__________________

Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

MBasile is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2010, 11:52 PM   #10
rushbattle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Corpus Christi
Posts: 21
Default

Quote:
Originally Posted by dkershner View Post
The sugar shouldn't matter too much. I would switch your yeast to WLP099 though, it's the only way you stand a chance.
I am using WLP099 for the ferment, would you add another yeast in at the beginning like many of these other super high gravity brews?
__________________
rushbattle is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Happy Wife Makes You Do Crazy ShT Day. (Crazy Tradtions) fifelee General Chit Chat 10 11-28-2008 03:26 AM
I know beer is getting expensive, but this is crazy. EdWort General Chit Chat 7 04-12-2008 08:11 PM
Crazy weather and beer temp lostnfoam Extract Brewing 2 01-09-2007 12:23 AM
Crazy rummage beer machine 67coupe390 Introductions 4 11-26-2006 05:40 PM