Suggestions

impatient · 01-01-2009, 02:10 AM

I am looking for a recipe that will turn out dark, full-bodied, some what sweet, 9-12% ABV and balanced. Any suggestions?

impatient · 01-01-2009, 02:25 AM

I am looking for a recipe that will turn out dark, full-bodied, some what sweet, 9-12% ABV and balanced. Any suggestions?

billtzk · 01-01-2009, 02:32 AM

Sounds like you are looking for a stout or a porter, maybe an English brown or a Belgian dark strong ale. Have you checked the recipe section of this site yet for porters and stouts? In most cases there are helpful comments about the beer that might help you decide.

VTBrewer · 01-01-2009, 02:40 AM

With an ABV like that you might like an Eisbock or a Barleywine. Googling either with "recipe" will get you all sorts of examples.

I have a nice recipe for Jamaican Dragon Stout, which is a sweet foreign extra stout, but that usually comes in low 8's for me.

KingBrianI · 01-01-2009, 02:58 AM

Sounds like what you need is a British Old Ale/Strong Ale. Here is a link to the Jamil Show where he discusses the style and gives a recipe. The Brewing Network.com - The Jamil Show: Old Ale - The Jamil Show 08-25-08

EDIT: Here's the Recipe: (I assume you need an extract recipe since that's the forum you posted in)

English Old Ale

6 gallon batch
9%ABV

14 lbs. english pale LME (19 lbs. British Pale for all-grain)
1 can (0.5 lb) Treacle
0.75 lb Crystal 80
0.25 lb Black Patent

1.5 oz. Horizon hops (13% AA) for 60 min.

Nottingham yeast

billtzk · 01-01-2009, 03:07 AM

Oh yeah, sorry, I didn't notice your ABV range. I've only brewed stuff above 9% a couple of times, and I didn't really like them. That much alcohol in a beer seems to overpower rather than complement the other attributes. I tend to prefer beers in the 4.5% to 7% range.

dwf137 · 01-01-2009, 08:02 AM

victory golden monkey is pretty delicious and that's way up there in the abv... maybe see if you can find a recipe to copy that beer.

Gonefishing · 01-01-2009, 12:00 PM

Brewing a batch will that much alcohol will either teach you patience or the taste of overpowering alcohol in a beer. In your other post about bottling after 4 days I got the impression, perhaps wrongly, that you are likely to have trouble with the patience required to have a batch sit and age for months, which a barleywine would require. You could more easily get the flavor profile you want in a lower abv beer and do it in far less time, so that might be the direction you'd want to go.

VTBrewer · 01-01-2009, 03:25 PM

Quote:

Originally Posted by dwf137

victory golden monkey is pretty delicious and that's way up there in the abv... maybe see if you can find a recipe to copy that beer.

I have a recipe for golden monkey by Denny Conn on my brewblogger.....which I am slowly adding my handwritten stained as hell recipes to. It only started out around 1.08* (with * being a stain

), and finished at 1.016. So if you can get that much attenuation it will be getting up on 9%.

Great tasting Tripel, but I agree with another poster about the patience for higher alcohol beers. What's your brewing setup? With one primary and two secondaries, you can produce a very large amount of beer in a short time. I typically get two lagers into secondary in the fridge, then start using my primary to pump out wheats that only need 14-18 days in primary. They could use more, but nothing wrong with a young wheat. I have a friend that is boil to belly in 14 on his. So...if you can get your longer brew into secondary, you can start pumping out shorter ones using primary only and have plenty on hand starting in a short period of time.

**cuinrearview** · 01-01-2009, 03:32 PM

Some excellent recipes in our recipe section.