Techniques for brewing high gravity beers without the hot alcohol taste. - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Techniques for brewing high gravity beers without the hot alcohol taste.
Cool Brewing Corny 5G & Mini Giveaway
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 06-05-2011, 01:37 AM   #1
scoundrel
Recipes 
 
Join Date: Apr 2010
Location: Ellicott City, MD
Posts: 807
Liked 44 Times on 34 Posts
Likes Given: 2

Default Techniques for brewing high gravity beers without the hot alcohol taste.

Hi all,

I've heard brewers on podcasts and web sites talk about how they can brew 10-12% beers that don't have a hot alcohol taste. I was wondering if anyone could kindly share their experiences and techniques on brewing strong beers without the strong taste.

Thanks!


__________________
BrewGeeks.com
My Brewday
Track Your Beer

Starter??? I don't even know her!
scoundrel is offline
 
Reply With Quote
Old 06-05-2011, 01:49 AM   #2
MalFet
/bɪər nɜrd/
HBT_LIFETIMESUPPORTER.png
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,632
Liked 1468 Times on 973 Posts
Likes Given: 721

Default

A proper pitch of healthy yeast and cool fermentation temps have always done it for me.


MalFet is offline
 
Reply With Quote
Old 06-05-2011, 02:26 AM   #3
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,867
Liked 3143 Times on 1860 Posts
Likes Given: 3881

Default

And plenty of time to mellow out. Higher grav-more time needed to condition. I'm talking months to years, not weeks.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 06-07-2011, 01:37 PM   #4
audger
Recipes 
 
Join Date: Apr 2011
Location: ., Connecticut
Posts: 1,497
Liked 43 Times on 42 Posts
Likes Given: 1

Default

i just did a barleywine several weeks ago that had an OG of 1.125. its still slowly bubling away in fermenter around 60*F. it will probably go into secondary after 4-6 weeks, and then sit there for maybe 6 months. i dont expect to drink it this year.
audger is offline
 
Reply With Quote
Old 06-07-2011, 03:46 PM   #5
heywolfie1015
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

Default

The Bruery (a brewery out here in SoCal) gave a presentation on brewing high grab beers. One of the tips was to infuse the cooled wort with a little less oxygen at the start, and then give it another shot about 12-18 hours later.

As said above, another key is plenty if yeast and controlled fermentation temperatures, erring on the low side.
heywolfie1015 is offline
 
Reply With Quote
Old 06-07-2011, 04:46 PM   #6
DannPM
Recipes 
 
Join Date: Jan 2011
Location: Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts
Likes Given: 55

Default

Proper pitching rate is number one. A close second is keeping primary fermentation temps on the low end of the spectrum for the first couple days.
__________________
Time to have some fun
DannPM is offline
 
Reply With Quote
Old 06-07-2011, 05:58 PM   #7
beerkrump
Recipes 
 
Join Date: Mar 2009
Location: Triune, TN
Posts: 2,109
Liked 14 Times on 14 Posts

Default

+1 - Yeast management. Pitch rates and controlled fermentation temperatures are important, regardless of the original gravity of your beer.

Balance is really important. If you have a 15 IBU, 1.110 OG, brew with 95% 2-row, then the alcohol is going to dominate.
beerkrump is offline
 
Reply With Quote
Old 06-09-2011, 02:27 PM   #8
indianaroller
Recipes 
 
Join Date: Apr 2008
Posts: 196
Liked 4 Times on 4 Posts

Default

Oxygen for sure. Also, you might want to consider aging on some oak.
indianaroller is offline
 
Reply With Quote
Old 06-09-2011, 02:28 PM   #9
nefarious_1_
Recipes 
 
Join Date: Jan 2011
Location: Hudson Valley, NY
Posts: 551
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by malfet View Post
a proper pitch of healthy yeast and cool fermentation temps have always done it for me.
+1

Quote:
Originally Posted by Revvy View Post
And plenty of time to mellow out. Higher grav-more time needed to condition. I'm talking months to years, not weeks.
+1




I think that about sums it up.


nefarious_1_ is offline
 
Reply With Quote
Reply

Thread Tools



Forum Jump