So I have always been fascinated with DFH really high gravity beers (120 min IPA, world wide stout, rais extra) and have always really wanted to try making one but was not confident enough in my brewing tech. Now I have made a ton of improvements in temp control, pitch rate, mashes etc. and I decided to try one this weekend.
Basically I am ripping off homebrew chef http://www.homebrewchef.com/120minuteIPArecipe.html.
I am going to do a 150f 2 step mash (I dont see a need for decoct), 120 min boil adding hops every three min, plenty of wyeast yeast nutrient. Im shooting for a OG around 1.100, pump pure O2 and dump a 4L starter of WL american ale yeast.
That will ferment for about 5 days while I add 12oz corn sugar and aerate with O2 every twelve hours (I dont have anything else to do, Im a grad student, its thanksgiving break, and Im sure as **** not going home).
After five days, transfer to secondary (SG should be around 1.025) and dump another 4L starter, this time of WL super high gravity yeast. Then I am going to add a 1/2oz of hops every 12 hours along with the 12oz of sugar.
Ill just keep doing that until it looks like fermentation is going to stop (either way ill finish adding dry hops until I get all six ounces in there). I am shooting for an ABV of 20%, but I have no idea what to expect, so if it stops fermenting, oh well, Ill stop adding sugar.
So thats the plan, I will post a formal brew sheet in a day or so when I write it up. The starters are already on there way. Any suggestions would be greatly appreciated.
Thanks
Ben
Basically I am ripping off homebrew chef http://www.homebrewchef.com/120minuteIPArecipe.html.
I am going to do a 150f 2 step mash (I dont see a need for decoct), 120 min boil adding hops every three min, plenty of wyeast yeast nutrient. Im shooting for a OG around 1.100, pump pure O2 and dump a 4L starter of WL american ale yeast.
That will ferment for about 5 days while I add 12oz corn sugar and aerate with O2 every twelve hours (I dont have anything else to do, Im a grad student, its thanksgiving break, and Im sure as **** not going home).
After five days, transfer to secondary (SG should be around 1.025) and dump another 4L starter, this time of WL super high gravity yeast. Then I am going to add a 1/2oz of hops every 12 hours along with the 12oz of sugar.
Ill just keep doing that until it looks like fermentation is going to stop (either way ill finish adding dry hops until I get all six ounces in there). I am shooting for an ABV of 20%, but I have no idea what to expect, so if it stops fermenting, oh well, Ill stop adding sugar.
So thats the plan, I will post a formal brew sheet in a day or so when I write it up. The starters are already on there way. Any suggestions would be greatly appreciated.
Thanks
Ben