Hey guys,
It's been a long time since I have posted and brewed (almost a year!), things have been crazy in my life! My new thinking is because I don't have the time to brew multiple times per month and because I really enjoy higher alcohol/flavor beers, I should concentrate on just a few of these instead of multiple smaller beers. I LOVE imperial IPAs (its been Strong Beer month in Feb here in SF and have had some killer beers!), such as Pliny the Elder, and am beginning to love barleywines, and I want to know the feasability of these beers with my set-up. Here it is:
I have a 30 qt aluminum turkey fryer set-up with a 10 gallon Coleman mash tun. I am not worried about the price of hops, etc, but what I would love to hear is can I extract enough sugars and get a huge beer with only 7.5 gallons (thats max to the top) of boiling room. I have made a belgian strong ale that was around 9% ABV, but obviously a good chunk of that OG was Belgian candy sugar. I have no problem with supplementing with DME, but I would hate to put so much effort into this and not have it taste great.
Anyways, just kind of talking out loud here. I would love to hear other people's thoughts on this and what they have done. Thanks so much for your input and I look forward to getting back into the game!
Jason
It's been a long time since I have posted and brewed (almost a year!), things have been crazy in my life! My new thinking is because I don't have the time to brew multiple times per month and because I really enjoy higher alcohol/flavor beers, I should concentrate on just a few of these instead of multiple smaller beers. I LOVE imperial IPAs (its been Strong Beer month in Feb here in SF and have had some killer beers!), such as Pliny the Elder, and am beginning to love barleywines, and I want to know the feasability of these beers with my set-up. Here it is:
I have a 30 qt aluminum turkey fryer set-up with a 10 gallon Coleman mash tun. I am not worried about the price of hops, etc, but what I would love to hear is can I extract enough sugars and get a huge beer with only 7.5 gallons (thats max to the top) of boiling room. I have made a belgian strong ale that was around 9% ABV, but obviously a good chunk of that OG was Belgian candy sugar. I have no problem with supplementing with DME, but I would hate to put so much effort into this and not have it taste great.
Anyways, just kind of talking out loud here. I would love to hear other people's thoughts on this and what they have done. Thanks so much for your input and I look forward to getting back into the game!
Jason