Hi There:
I brewed a recipe (trailing this post) collated from a number of sources. I was really keen to get this one right and was shooting for a 1.11 OG; reality was a 1.22OG!! Since the wort was already cooled, I went ahead and pitched a medium size starter on it, and within hours, it was fermenting like an aquarium.
No I'm afraid the yeast is going to quickly die of alcohol poisoning--leaving me with a massively sweet beer. So what can I do to make sure it ferments down quite a bit? Should I make another HUGE starter with, say, Scotch ale yeast or California ale yeast? An even if I do this, I'm worried that 1.) the yeast will quickly die or 2.) the fermentation will stop for a few days while the starter readies.
This batch is supposed to be Christmas presents, and I have a good amount of money invested in this thus far. So any guidance is well appreciated!
-Cheers, Chris
Profile:
1.111 OG (reality was 1.22OG)
1.028 FG
84.2 IBU
11.1% ABV
Grain:
12 lbs 2-Row (58.5%)
4 lbs apple wood smoked 2-row (19.5%)
1.5 lbs roasted barley (7.3%)
1 lbs Special B (5%)
1 lbs flaked barley (5%)
.5 lbs chocolate (2.4%)
.5 oz crystal 60*l (2%)
20.5 lbs Total Weight
Mash:
Mash in: 1 qts per lbs strike water (5.125 gal)
150* for 90 minutes
Mash out: 1.325 qts per lbs at 212* (1.813 gal)
Total mash volume: 7 gallons
Boil Time: 60 Minutes
Hops:
60 min: 1.5 oz Chinook
15 min: 1.5 oz Chinook
5 min: 1 oz Chinook
Adjuncts:
3 OZ Coffee @ 5 min boil
Secondary:
3 oz med toasted American oak cubes
.75 cup bourbon at aging
Yeast:
American Ale (1056). Made a starter 2 days prior
Notes: Soak oak and vanilla and bourbon in jar during primary duration. Taste in secondary weekly to get oak profile correct. Age until Christmas time and bottle.
I brewed a recipe (trailing this post) collated from a number of sources. I was really keen to get this one right and was shooting for a 1.11 OG; reality was a 1.22OG!! Since the wort was already cooled, I went ahead and pitched a medium size starter on it, and within hours, it was fermenting like an aquarium.
No I'm afraid the yeast is going to quickly die of alcohol poisoning--leaving me with a massively sweet beer. So what can I do to make sure it ferments down quite a bit? Should I make another HUGE starter with, say, Scotch ale yeast or California ale yeast? An even if I do this, I'm worried that 1.) the yeast will quickly die or 2.) the fermentation will stop for a few days while the starter readies.
This batch is supposed to be Christmas presents, and I have a good amount of money invested in this thus far. So any guidance is well appreciated!
-Cheers, Chris
Profile:
1.111 OG (reality was 1.22OG)
1.028 FG
84.2 IBU
11.1% ABV
Grain:
12 lbs 2-Row (58.5%)
4 lbs apple wood smoked 2-row (19.5%)
1.5 lbs roasted barley (7.3%)
1 lbs Special B (5%)
1 lbs flaked barley (5%)
.5 lbs chocolate (2.4%)
.5 oz crystal 60*l (2%)
20.5 lbs Total Weight
Mash:
Mash in: 1 qts per lbs strike water (5.125 gal)
150* for 90 minutes
Mash out: 1.325 qts per lbs at 212* (1.813 gal)
Total mash volume: 7 gallons
Boil Time: 60 Minutes
Hops:
60 min: 1.5 oz Chinook
15 min: 1.5 oz Chinook
5 min: 1 oz Chinook
Adjuncts:
3 OZ Coffee @ 5 min boil
Secondary:
3 oz med toasted American oak cubes
.75 cup bourbon at aging
Yeast:
American Ale (1056). Made a starter 2 days prior
Notes: Soak oak and vanilla and bourbon in jar during primary duration. Taste in secondary weekly to get oak profile correct. Age until Christmas time and bottle.