Techniques for brewing high gravity beers without the hot alcohol taste.

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

scoundrel

Well-Known Member
Joined
Apr 27, 2010
Messages
803
Reaction score
44
Location
Ellicott City
Hi all,

I've heard brewers on podcasts and web sites talk about how they can brew 10-12% beers that don't have a hot alcohol taste. I was wondering if anyone could kindly share their experiences and techniques on brewing strong beers without the strong taste.

Thanks!
 
i just did a barleywine several weeks ago that had an OG of 1.125. its still slowly bubling away in fermenter around 60*F. it will probably go into secondary after 4-6 weeks, and then sit there for maybe 6 months. i dont expect to drink it this year.
 
The Bruery (a brewery out here in SoCal) gave a presentation on brewing high grab beers. One of the tips was to infuse the cooled wort with a little less oxygen at the start, and then give it another shot about 12-18 hours later.

As said above, another key is plenty if yeast and controlled fermentation temperatures, erring on the low side.
 
Proper pitching rate is number one. A close second is keeping primary fermentation temps on the low end of the spectrum for the first couple days.
 
+1 - Yeast management. Pitch rates and controlled fermentation temperatures are important, regardless of the original gravity of your beer.

Balance is really important. If you have a 15 IBU, 1.110 OG, brew with 95% 2-row, then the alcohol is going to dominate.
 
Back
Top