OldRalHoleBrewing
Well-Known Member
This is the recipe for a super high gravity brew I started on 1/29/10. When I pitched the yeast (and un-rehydrated dry yeast at that!) it started bubbling within five minutes. I was amazed, I've never seen such a thing before, and I'm not sure if I will again.
Old Sweaty *****
2.5 gallon batch
SG:1.110
Estimated FG:1.022
Estimated ABV: 11.55
Extracts:
3.3 lbs Muntons light LME
2.5 lbs Briess Pilsen light DME
1 lb light brown sugar
Crushed Grains:
0.5 lbs Briess Crystal 60L
0.5 lbs Briess Chocolate 350L
0.25 lbs Muntons Carapils 20L
Hops:
UK Fuggle 4.0 pct. 60 min.
US Golding 4.9 pct. 60 min
Yeast:
Safbrew S33, pitched directly into primary
Procedure:
Steeped grains for one hour, slowly raising temp from 140F to 157F. Removed grain bag and sparged with 155F water. Added malt extracts and hops bags and boiled for one hour. Cooled to 71F, pitched dry yeast, and fit with blow off tube.
This one started vigorously bubbling immediately, not surprising with the high SG. But I didn't realize just how vigorous it would bubble until it started overflowing my shot glass, then my butter tub, with loads of goopy foam.
So I rigged the tube into my old empty Mr. Beer barrel and, after the initial blow up, poured all the blown-off beer/ foam back into my primary and fit with an airlock (Sorry, camera had died by then). It's slowed now, bubbling every once in a while, but I still shake it every day and get a burst of bubbles. Added a tsp of yeast nutrient on 2/8/10, and if the FG is too high, I'm going to toss in a little champagne yeast.
I'm super hyped to age this one and give it to a few select friends with an affinity for strong drink!
Old Sweaty *****
2.5 gallon batch
SG:1.110
Estimated FG:1.022
Estimated ABV: 11.55
Extracts:
3.3 lbs Muntons light LME
2.5 lbs Briess Pilsen light DME
1 lb light brown sugar
Crushed Grains:
0.5 lbs Briess Crystal 60L
0.5 lbs Briess Chocolate 350L
0.25 lbs Muntons Carapils 20L
Hops:
UK Fuggle 4.0 pct. 60 min.
US Golding 4.9 pct. 60 min
Yeast:
Safbrew S33, pitched directly into primary
Procedure:
Steeped grains for one hour, slowly raising temp from 140F to 157F. Removed grain bag and sparged with 155F water. Added malt extracts and hops bags and boiled for one hour. Cooled to 71F, pitched dry yeast, and fit with blow off tube.
This one started vigorously bubbling immediately, not surprising with the high SG. But I didn't realize just how vigorous it would bubble until it started overflowing my shot glass, then my butter tub, with loads of goopy foam.
So I rigged the tube into my old empty Mr. Beer barrel and, after the initial blow up, poured all the blown-off beer/ foam back into my primary and fit with an airlock (Sorry, camera had died by then). It's slowed now, bubbling every once in a while, but I still shake it every day and get a burst of bubbles. Added a tsp of yeast nutrient on 2/8/10, and if the FG is too high, I'm going to toss in a little champagne yeast.
I'm super hyped to age this one and give it to a few select friends with an affinity for strong drink!
