Cletus_Fajitas
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- Oct 26, 2016
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Hi.
For the past year I've been trying out recipes for very strong ales. This one yields about 12% abv and is not too bad. But I've noticed a trade-off between strength and a clean flavour, what with all the required additives.
From your experience, can you suggest tweaks I could try that would maintain the 12% but improve the flavour? Thanks.
Day 1 : Wort
6.6 kg Dried Malt Extract + 28 lt Water ( 40c ) + additives + whisk in oxygen
0.2 kg Fructose from 4 tsp of Honey and 4 tsp Black Strap Molasses
Tannin /Black Tea 6 hpd tsp (")
Calcium Chloride 3
Calcium Sulphate 3
Epsom Salts 3
Citric Acid 2
Cream of Tartar 2
Ritchies Amylase 2
Yeast-Vit 1
Vit C Powder 1
Gervin GV 4 Yeast 1 pkt
Gervin GV10 Yeast 1 pkt
Day 7 : Bump Up
1.5 kg Tate & Lyle, Inverted. ( Simmer for 30 mins with 1.5 tsp of Citric Acid in 0.7 lt of water in separate pan. )
Heat and Whisk in Oxygen
5 hpd tsp Youngs Yeast Nutrient (DAP)
Leave for 8 Weeks
For the past year I've been trying out recipes for very strong ales. This one yields about 12% abv and is not too bad. But I've noticed a trade-off between strength and a clean flavour, what with all the required additives.
From your experience, can you suggest tweaks I could try that would maintain the 12% but improve the flavour? Thanks.
Day 1 : Wort
6.6 kg Dried Malt Extract + 28 lt Water ( 40c ) + additives + whisk in oxygen
0.2 kg Fructose from 4 tsp of Honey and 4 tsp Black Strap Molasses
Tannin /Black Tea 6 hpd tsp (")
Calcium Chloride 3
Calcium Sulphate 3
Epsom Salts 3
Citric Acid 2
Cream of Tartar 2
Ritchies Amylase 2
Yeast-Vit 1
Vit C Powder 1
Gervin GV 4 Yeast 1 pkt
Gervin GV10 Yeast 1 pkt
Day 7 : Bump Up
1.5 kg Tate & Lyle, Inverted. ( Simmer for 30 mins with 1.5 tsp of Citric Acid in 0.7 lt of water in separate pan. )
Heat and Whisk in Oxygen
5 hpd tsp Youngs Yeast Nutrient (DAP)
Leave for 8 Weeks