Alright, I've never brewed a beer like this, but I think I'm going to give it a shot.
This is what I'm thinking-
Use your original grain bill, but with a couple of differences. First, I'll run off about 8 gallons and boil it down to around 5.5 gallons. Second, I'll add hops to achieve 100 Ibu's. I will make a 2 L starter of some washed S-05 decant and step up with another 2L twice. What do you think about pitching some champagne yeast at around 1.040 and letting it go till it gets to around 1.020. Once it hits 1.020 or so, I'll cold crash and rack to secondary for a bit of aging?
I think the added Ibu's will really help with the higher alcohol content I'll get from the champagne yeast. If I achieve a Fg of 1.020 with an OG of 1.120, I'll get around 13% ABV.
This would be a huge beer, but I think with a bit of aging (maybe 6 months-1 year), it would be AMAZING.
Comments??
Thanks,
J
This is what I'm thinking-
Use your original grain bill, but with a couple of differences. First, I'll run off about 8 gallons and boil it down to around 5.5 gallons. Second, I'll add hops to achieve 100 Ibu's. I will make a 2 L starter of some washed S-05 decant and step up with another 2L twice. What do you think about pitching some champagne yeast at around 1.040 and letting it go till it gets to around 1.020. Once it hits 1.020 or so, I'll cold crash and rack to secondary for a bit of aging?
I think the added Ibu's will really help with the higher alcohol content I'll get from the champagne yeast. If I achieve a Fg of 1.020 with an OG of 1.120, I'll get around 13% ABV.
This would be a huge beer, but I think with a bit of aging (maybe 6 months-1 year), it would be AMAZING.
Comments??
Thanks,
J