Kickass
Well-Known Member
Im planning a rather high gravity extract based double stout which is uncharted territory, for me, up until this point. Ive done a good bit of reading (TCJOHB, Brewing for Dummies, brew masters bible) and tried to absorb as much as I could about higher gravity brews. Here is what Ive come up with:
Target:
8-9% ABV
35 IBUs
OG 1.080-1.090
FG 1.020-1.025
9 lbs Briess Gold extract (liquid)
3.3 lbs Briess Dark extract (Liquid)
2/3 cup (by vol) dark brown sugar
½ lb dark caramel
1 ½ lbs chocolate malt
½ lb roasted barley
2 oz goldlings 4.5%AA (bittering)
1 oz williamette 3.4%AA (finishing)
Wyeast Activator 1084 Irish Ale
Here are a few questions I came to:
Should I pitch 2 packs of yeast and how do I prepare it for such an epic battle?
How will my overall all color be considering Im using 9lbs light, 3.3lbs dark and a crap ton of sparging grain?
If I hit my goals of 8-9%ABV and 35 IBUs how will the overall balance be?
I thought of adding unsweetened baking chocolate, any suggestions for that?
Is there any other gotchas of brewing at gravities this high?
ALL feedback is more than welcome
Target:
8-9% ABV
35 IBUs
OG 1.080-1.090
FG 1.020-1.025
9 lbs Briess Gold extract (liquid)
3.3 lbs Briess Dark extract (Liquid)
2/3 cup (by vol) dark brown sugar
½ lb dark caramel
1 ½ lbs chocolate malt
½ lb roasted barley
2 oz goldlings 4.5%AA (bittering)
1 oz williamette 3.4%AA (finishing)
Wyeast Activator 1084 Irish Ale
Here are a few questions I came to:
Should I pitch 2 packs of yeast and how do I prepare it for such an epic battle?
How will my overall all color be considering Im using 9lbs light, 3.3lbs dark and a crap ton of sparging grain?
If I hit my goals of 8-9%ABV and 35 IBUs how will the overall balance be?
I thought of adding unsweetened baking chocolate, any suggestions for that?
Is there any other gotchas of brewing at gravities this high?
ALL feedback is more than welcome