High ABV stout

[LaramieKing]

I'm looking to brew somthing close to Avery's Tweak. Does anyone have experience with brewing somthing with a s.g. gravity this high? Any tips? Recipies?

 

[NoIguanaForZ]

Tweak is a bourbon barrel aged version of their Mephistopheles imperial stout with coffee added. I can't find any information on its original gravity...however, I DO have some experience with high OG homebrew in a broader sense, stouts included. What OG (or, at least, what ABV) are you looking to hit?

 

[LaramieKing]

I believe tweak is 17.somthing abv, but I would be happy with anything 14 or higher.

 

[NoIguanaForZ]

I've actually got a black barleywine finishing up primary fermentation (added the last round of the #5 syrup from this thread...Monday I think?) that should end up somewhere in the 16-17% ballpark (I still have to redo the OG calculations). PM me about my technique if I don't get a post on it up in the next day or two.

 

[LaramieKing]

Ok! Thanks

 

[NoIguanaForZ]

Posted here about my starter technique (...eventually). Will update tomorrow with fermentation and sugar addition notes.

 

[Sleepyemt]

I've got a stout at 19.5% right now...

https://www.homebrewtalk.com/showthread.php?t=203101

 

[NoIguanaForZ]

Okay I lied. Didn't get it in earlier, and apparently posts at this hour might as well not exist tomorrow then. Calendar today. Something like that.

 

[Calichusetts]

I really only do large beers and did a nice chocolate/coffee stout that came in around 13%

Your main concern should be oxygenation prefermentation then using some type of step addition of simple sugars to get you to where you want. Give the yeast a few days to work through the more complex sugars of the wort, then start with sugar additions.

With really large beers, you're going to been to re-oxygenate around day 3/4 and add a high gravity yeast, then start sugar additions a day or two later.

Also, I personally believe that higher mash temps make better final products. It will seem counter-intuitive as your FG will calculate higher, but remember that you will be adding sugars along the way that will thin it out. Low mash temp + sugars makes for a final product that can be super thin and appear of lesser quality than commercial products. Even a mash temp of 153 isn't that high but can help.

 

[m1k3]

My tip is that you can always add booze to your beer but you can't take it back out.

I have a small plastic bowl with some oak in it soaking in rum or bourbon... then I just add it to the glass with a pipette (or you could use a spoon).

Anyway, adding it in the glass lets you determine how much you want (per serving). It was a good learning experience doing it that way.

 

[NoIguanaForZ]

Post on sugar additions is up.

 

[LaramieKing]

Where do i find this post?

 

[NoIguanaForZ]

Posted here about my starter technique (...eventually). Will update tomorrow with fermentation and sugar addition notes.

 

[LaramieKing]

Lol...thanks