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Old 02-04-2010, 08:42 PM   #1
Terry08
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Default High strength

Has anybody tried making fortified beer. In england there was a beer at 15% ABV ideal for winter, obviously consumed in small amounts.

Is there a special yeast and technique. I could just add ethonol but that is not the idea.

Thanx in advance
Terry


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Old 02-04-2010, 09:06 PM   #2
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Look at Barleywine's and Strong Belgian Abbey ales. I did on at 9.8% that you could boost with DME but you'd have to balance all your hops, etc. You'd also have to age a real long time. There was a thread for a 20%+ beer here but it took a lot of tuning and the intent was to age.


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Old 02-04-2010, 09:10 PM   #3
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Yep. Takes multiple yeast strain pitched at differing times or, freeze fortifying which is distilation.
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Old 02-04-2010, 09:10 PM   #4
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You can always just try freeze concentrating it?
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Old 02-04-2010, 09:33 PM   #5
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Make a starter with a full batch and maybe step it up. Using multiple strains was a good thought too...I've done a 12% barleywine on Wyeast 1056 and that seemed to push it. Pure O2 to oxygenate if you can. I would use in the realm of 20% sugar and dose that in during the fermentation. Mash for fermentability, say high 140's.
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Old 02-04-2010, 10:04 PM   #6
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5gal starter of WLP099. Then follow the other suggestions above.
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Old 02-07-2010, 08:31 PM   #7
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By freeze do you mean lowering the temperature a certain degree or really freeze.
Could you explain so I do not have to experiment too much. I checked out a yeast strain from the local brew shop and was told it would almost take me there.
Anyway thanks for comments. I appreaciate the advice I get from you chaps

Terry
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Old 02-07-2010, 09:52 PM   #8
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Quote:
Originally Posted by Terry08 View Post
By freeze do you mean lowering the temperature a certain degree or really freeze.
Could you explain so I do not have to experiment too much. I checked out a yeast strain from the local brew shop and was told it would almost take me there.
Anyway thanks for comments. I appreaciate the advice I get from you chaps

Terry
Alcohol freezes at a lower temperature than water. If you freeze you finished beer, you can skim off the ice and are left with a more concentrated beer. Look up the beer style Eisbock.
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Old 02-09-2010, 10:20 AM   #9
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Thanx heaps
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Old 02-09-2010, 12:09 PM   #10
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Quote:
Originally Posted by dkershner View Post
5gal starter of WLP099. Then follow the other suggestions above.
Haven't used this myself, but I think it's the Thomas Hardy yeast. White Labs says it's tolerant up to 25% abv.

http://www.whitelabs.com/beer/strains_wlp099.html


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