Hey guys and gals, Iím looking for a little bit of help please. Iíve been brewing for about a year, with around 16 batches under my belt. Mostly partial mashes since I canít do a full boil at the moment. Iíve learned a lot over those 16 batches, but Iím still a novice.
Long story short, my dad and I were kicking back with family over Thanksgiving drinking some local Michigan brew. Everyone was chatting about the good beer, some of mine included, and my father offered to buy the ingredients for a batch if we could make one together, no price limit.
His words were ďI want an epic Imperial IPA, and I want it to be glorious. I donít care what it costs.Ē
Hah, ok Dad, now weíre talking my language. Then he told me he wants it a minimum of 10%, more if we can. Iím not looking for anything ridiculous, so I donít really want to aim for more than 11 or 12% at most. Hell, thatís more than enough.
My biggest concern is keeping the beer from being overly sweet, so figuring out what yeast to use really has me stumped. I typically have good brew house efficiency of around 75% even partial mashing, but Iíd like a yeast that can handle that high of abv and still attenuate well. I donít normally make my bears that high. Usually theyíre in the 6- 7% range, so my experience is limited here.
Equipment : 10 Gallon Rubbermaid round MLT, about a 5.5 gallon boil pot, two - 6.5 gallon bucket primaries, 6 gallon better bottle primary, and one 5 gallon better bottle secondary.
House efficiency around 75% with roughly 1/3 of the base typically being extract due to the low boil volume. (My mash efficiency keeps getting better and better as time goes on)
So here are my questions:
- What yeast should I use if aiming for good attenuation at 10+abv. I was considering Nottingham since Iíve had excellent results with it in the past, but I havenít used any other high attenuating yeasts in that high of an alcohol range before. Suggestions would be appreciated.
- He wants a hop profile that is piney, and with me favoring citrus/piney flavors, I was thinking Northern Brewer and Centennial, maybe with a touch of Cascade at flavoring. What hop profile would you folks suggest?
- Is there a point to using MO as part of the base grain, or will the character of MO be lost amongst all of the hops?
- How much crystal malt is worth putting in? I usually aim for around 5% depending on the beer, but Iíve never made an IIPA this beefy before.
Any advice would be greatly appreciated! I may have some further questions as I have my head buried in recipes and brewtarget.
Thanks in advance!