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Old 07-27-2012, 08:04 PM   #1
Akavango
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Default 21% All grain brew.

So I'm working on a 20% + ABV all grains with absolutely no sugar added. I was inspired by the beer called caused of death. I recently made a clone of DFH120 IPA In which I have added a lot of sugar and want to explore the other route to make a massively strong beer without resorting to freeze it like Brewdog does.

I d'like to make it an IPA.
Here the planned recipe:
35.88 lbs Marris otter
2.6 lbs Crystal 60L
2.6 lbs Carapils

Hops:
3oz of Apollo 19% 43 IBU at 60'
3oz Summit 17.5 30 IBU at 30'
1oz cascade 6% 2 IBU at 15'
1oz cascade 6% 2 IBU at 10'
1oz cascade 6% 1 IBU at 5'
2oz cascade 6% at Flame out.

Yeast:
Gallons starter of WLP 001
Gallon starter of WLP 099

Mash 60" with 15.4 gallons at 170F
Sparge 4.8 gallons at 172

Boil volume 14.03gallons
Final volume 5.8 gallons.
I estimate that the boil will last 3 hours in 2 kettles then combine them into one for the final boil down for about another 1 1/2h.

OG 1.194 est
FG 1.031est

I have ordered an oxygen set up to aerate the yeast before pitching.
I will start the fermentation with only 2 gallons of the wort, the rest will be pasteurised and store in air tight container. I will then add regularly more wort until I reach the full volume. As not to stress the yeast and hopefully get a nice attenuation.

I reckon that i will keep it 2 months in the primary then until spring next year to bottle it.

I would appreciate any critiques or suggestion of my recipe.

Thanks.

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Old 07-27-2012, 08:08 PM   #2
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Whether you do 2 gallons or 5 gallons of wort, the OG is still going to be 1.194 so you're still going to stress your yeast. Plus, you want to aerate the wort, not the yeast.

Also, you're going to have almost zero fermentables if you mash at 170*F

If you want higher attenuation you're going to have to use some kind of highly fermentable sugar, or mash at 148*F for longer than 60 minutes.

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Old 07-27-2012, 08:11 PM   #3
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bring that mash temp down...mash out with 170 for like 10 min...

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Old 07-27-2012, 08:12 PM   #4
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Sorry that is the strike temp, so the mash temp should be around 150.

As for the OG the reasoning is that adding some wort over time will cause the yeast to stress less since there will be only 2 gallons then by adding 1/2 gallons that should make the yeast last longer and attenuate better.

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Old 07-27-2012, 08:17 PM   #5
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Quote:
Originally Posted by Akavango View Post
As for the OG the reasoning is that adding some wort over time will cause the yeast to stress less since there will be only 2 gallons then by adding 1/2 gallons that should make the yeast last longer and attenuate better.
Hmm... that's not really how it works.

The reason people add sugar over time is to slowly raise the original gravity. Your wort gravity will be constant (pre-fermentation, obviously) regardless of volume and that kind of osmotic pressure will most certainly stress the yeast.
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Old 07-27-2012, 08:23 PM   #6
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This the recipe I got my inspiration from. It worked for him. Hey Home brewing is all about experimenting but I'm open to suggestions. If it does work then I'll have to try it again later but this time with all the wort at once in the fermenter.

http://www.byo.com/stories/technique...all-grain-beer

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Old 07-27-2012, 08:25 PM   #7
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Good Luck!

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Old 07-27-2012, 08:30 PM   #8
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Quote:
Originally Posted by knuckleheadbrewing
Good Luck!
Thanks! I'll keep this thread updates with the progress.
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Old 07-27-2012, 08:47 PM   #9
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id mash even lower than 150 and probably over night unless you plan on adding beano like in the BYO article. i'd also ditch the carapils & crystal, with that high of OG it def won't need any added body (plus you won't want any added unfermentables)

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Old 07-28-2012, 02:28 AM   #10
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I would ferment with a brewers yeast until the gravity starts to flatten out. Then add some more fermentables with a distillers yeast to finish it off.

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