stephenaxe
Active Member
Hey guys, I want to make a beer slightly stronger than 5% well more like double. I would like it to be 10% how could i go about doing that?
I want to brew a 10% beer how can i do that
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stephenaxe
Active Member
is there not something i can increase the amount of to get more achole
TipsyDragon
Well-Known Member
yes increase the OG of your brew.
if your looking for a magical ingredient or technique that will raise your ABV without raising your OG then there is no such thing.
if your looking for a magical ingredient or technique that will raise your ABV without raising your OG then there is no such thing.
mkling
Well-Known Member
Yes, you need more sugars in your beer. These should preferably be sugars from malt (or malt extract) though you could hooch it up by adding lots and lots of other sugars like ordinary grocery store beet sugar.
ecojack
Well-Known Member
lol I wonder what would happen if you threw in 5-7 of these into a beer:
http://www.austinhomebrew.com/product_info.php?products_id=10137
http://www.austinhomebrew.com/product_info.php?products_id=10137
Hang Glider
Beer Drinker
The yeast need more to eat to get higher levels of alcohol. And you may have a problem there, too. Yeast can tolerate only so much presence of alcohol before they give out (quit or die).
eac
eac
BlueSunshine
Well-Known Member
Here's a good recipe for an Imperial IPA that's about 10%:
https://www.homebrewtalk.com/f69/volition-ipa-87033/
I bottled it last week and can't wait to try it. It smelled heavenly and the sample I had was really good.
https://www.homebrewtalk.com/f69/volition-ipa-87033/
I bottled it last week and can't wait to try it. It smelled heavenly and the sample I had was really good.
Based on your answer, I would suggest you read some books on brewing (Palmer's or Papazian's) to learn about the links between alcohol strength, OG and fermentation/fermentables (sugar, malt).
Please don't let this thread get out of hand.
To the OP it'd help if you tell us what you want the final beer to be like.
If you just want something to get drunk on then you realy do not want to continue.
If you have had beer at that strength before that you like and would like to emulate then we can help.
Tell us a bit more about what you want to do.
The basic answer is add more fermentables and probably hops to keep it balanced, keeping in mind the properties of the yeast you use and the requirement for a multi stage fermentation.
To the OP it'd help if you tell us what you want the final beer to be like.
If you just want something to get drunk on then you realy do not want to continue.
If you have had beer at that strength before that you like and would like to emulate then we can help.
Tell us a bit more about what you want to do.
The basic answer is add more fermentables and probably hops to keep it balanced, keeping in mind the properties of the yeast you use and the requirement for a multi stage fermentation.
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Yes, your knowledge of the process. more malt = more alcohol until your yeast go to sleep.
PT Ray
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In theory yes, load it with table sugar. In practice, no.
Brewing higher alcohol beer takes a certain finesse to pull it off. If you just do something as simple as load it with sugar it's a guarantee to be undrinkable.
In addition to the high OG, you will need a yeast that can tolerate the higher alcohol content, a massive yeast starter, and aerate the hell out out of it (preferably with pure O2) before pitching your yeast.
10% really wouldn't be that hard to accomplish, just need more sugars. If you add more sugars by adding more malt/extract, you might want to bump up the IBU's too. I'm going to ignore the "achole" thing though, as I don't want to be "that guy" :cross:
I think that many new brewers, myself included, get wildly enthusiastic and potentially unrealistic ideas about what to brew for their second batch. Oddly enough, many experienced brewers can be found on this site whose approach is keep it simple.
While my first batch was in the fermenter, I was busy making plans to clone a Chimay Blue or Red (I couldnt decide which). Im glad I came back down to earth. Based on the brew what you like to drink approach, I settled on a fairly straightforward brown ale, and Im quite happy with that decision. I have a lot to learn about the process before I try something extravagant.
While my first batch was in the fermenter, I was busy making plans to clone a Chimay Blue or Red (I couldnt decide which). Im glad I came back down to earth. Based on the brew what you like to drink approach, I settled on a fairly straightforward brown ale, and Im quite happy with that decision. I have a lot to learn about the process before I try something extravagant.
Surprised I'm the first to mention honey. Like they said the idea is just to give the yeast more food, but among my friends honey seems to be the most popular way to up the ABV because it is 95% fermentable, meaning it won't significantly alter the flavor. Just know that it will contribute to a dryness, and should not be used in excess of 30% of the bill.
slowbie
Well-Known Member
Unless you want to just add a bunch of vodka. Three fifths of 100 proof should do it. But it won't taste very good I'm guessing.
mosquitocontrol
Well-Known Member
I'm not trying to be rude. But judging by your posts the last couple of days I can see you don't have a lot of experience. Taking a time out and reading "How to Brew" will really do wonders. I know you are excited an want to brew and get quick to the point answers. But you really won't get to far if you don't understand WHY you are doing things. Good luck!
mb2696
Well-Known Member
you could do that, but it probably would not taste very good
