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Old 07-01-2009, 11:08 AM   #1
May 2009
Washington, DC
Posts: 57

I've been reading all the threads about brewing 120min clones and have gotten a lot of great advice. But, I really want to do something that's no more than 20% sugar (ideally 10-15%) and the rest malt. I've read Johnny Max's article on BYO, but I have a few more questions.
I plan on doing something akin to his method, mash overnight with about 25-30# of grain (I have a monster 70qt cooler), boil 8gal down to about 4.5, and use 099 as my primary strain. Couple concerns:
I've heard 099 is pretty terrible for ester production, can temp control help much? Pitching any yeast into something around 1.200 regardless of how much volume seems to be asking for trouble (If I bring down the all-malt wort to 1.150 and make up the rest with sugar additions, would I be better off?).
Other than that, any advice on brewing these types of beers?

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Old 07-01-2009, 01:58 PM   #2
ChemE's Avatar
Mar 2008
Columbia, SC
Posts: 596
Liked 17 Times on 10 Posts

Just blue-skying here but what about pitching a more mainstream strain into some 1.080 and then making additions of 1.2 as the fermentation proceeds?

My Super Efficient 5-Gallon Mash Lauter Tun Graduating Carboys Leaf Hop Absorption Measured
Primary - Bemused Bitter, Munich Saaz SMaSH
Secondary - Air
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Old 07-01-2009, 02:01 PM   #3
rsmith179's Avatar
Feb 2009
Cleveland, OH
Posts: 934
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This is by far the most comprehensive 20% ABV thread I've seen to date:

Lot's of good information in there regarding yeast strategies, etc...
"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

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