doodoobutter
Active Member
My friend down the street and I are going to join forces and mashtuns to do this project, and I'd like some advice on the recipe with such a high gravity beer, and how to make it as fermentable as possible to avoid extreme sweetness. I know we could just use dme, but then there's no challenge, plus grain is cheaper. Here is what we are doing, it may seem nuts but we want a strong beer ready for next winter.
15 to 20 pounds of grain per mash tun (were using 2 mash tuns). I think we should mash at like 145F to keep it from getting sweet, and maybe for like 1.5 to 2.0 hours. Then we will partigyle both of them. We will get 3 gallons of first runnings from each mash and combine them for the first beer. Then batch sparge each twice and combine them to get another 6 gallons for the second beer.
I'm thinking I will brew a pale ale about 3 days prior to the big brewday, with super high gravity yeast or something like that. Then on the big brewday, I'll secondary the pale ale early while it's at peak fermentation and use the sludge of high gravity yeast at the bottom for the super stout. The massive starter this is going to call for makes me realize I may as well just brew a beer for it.
Possible vague recipe:
30 to 40 lbs of grain including specialty grains
3 - 4 lb roasted barley
3 lb chocolate malt
special b malt or crystal 120 (may skip because of sweetness)
Possibly replace some 2 row with candy sugar after initial fermentation to dry it out
like a ton of warrior at boil (how much?)
like a ton of goldings, east kent at 30 min (how much?)
mash at 145 (is this too low, will it even work?) Maybe mash just before bed and start right when I wake up?
So here are some questions.
1) I know it's going to be sweet, but I don't want it to be unbearable. I like a world wide stout once in a while, so how does dfh keep it drinkable?
2) Aeration before fermentation. I don't even...
3) any other advice would be appreciated before we buy an entire bag of 2 row for one brew session. It's going to be a stout so I need specialty grains, but at the same time I'm trying to avoid adding more sweetness on top of what the 2 row is going to add.
tl;dr I like turtles
15 to 20 pounds of grain per mash tun (were using 2 mash tuns). I think we should mash at like 145F to keep it from getting sweet, and maybe for like 1.5 to 2.0 hours. Then we will partigyle both of them. We will get 3 gallons of first runnings from each mash and combine them for the first beer. Then batch sparge each twice and combine them to get another 6 gallons for the second beer.
I'm thinking I will brew a pale ale about 3 days prior to the big brewday, with super high gravity yeast or something like that. Then on the big brewday, I'll secondary the pale ale early while it's at peak fermentation and use the sludge of high gravity yeast at the bottom for the super stout. The massive starter this is going to call for makes me realize I may as well just brew a beer for it.
Possible vague recipe:
30 to 40 lbs of grain including specialty grains
3 - 4 lb roasted barley
3 lb chocolate malt
special b malt or crystal 120 (may skip because of sweetness)
Possibly replace some 2 row with candy sugar after initial fermentation to dry it out
like a ton of warrior at boil (how much?)
like a ton of goldings, east kent at 30 min (how much?)
mash at 145 (is this too low, will it even work?) Maybe mash just before bed and start right when I wake up?
So here are some questions.
1) I know it's going to be sweet, but I don't want it to be unbearable. I like a world wide stout once in a while, so how does dfh keep it drinkable?
2) Aeration before fermentation. I don't even...
3) any other advice would be appreciated before we buy an entire bag of 2 row for one brew session. It's going to be a stout so I need specialty grains, but at the same time I'm trying to avoid adding more sweetness on top of what the 2 row is going to add.
tl;dr I like turtles