Managing production of noticeable alcohols

[p_p]

I recently brewed a DIPA which attenuated slightly more than I expected and ended up at ~7.8%
Sampling the green beer, it has some warmth to it. Not fusel like, but you can tell it carries a punch.

I also heard a brew strong episode where JZ claimed an 11% beer he brewed did not feel like that abv at all and that he has done that by managing the fermentation.

So what are the factors you play with in order to make a higher abv beer whilst hiding the alcohol notes?

Overpitching? How much?
Cold fermentation? How cold and for how long before ramping up (if at all)?
Yeast strain? Which strains for american and english style ales?
Grain bill?

Thanks,
p_p

 

[ImNoExpert]

JZ would probably say:

1. No such thing as over-pitching. There's pitching the right amount of yeast and the wrong amount of yeast. Make sure you have a healthy and adequate culture.

2. Cooler is better in the first few days of fermentation. It depends on the yeast strain but I'd run it at two or three degrees (F) above the minimum working temp for the strain for three or four days (at least 50% of fermentation) and then let it free rise. Once it looks like it's finishing up, I'd warm it to 68-70F and keep it for a few days to finish/let the yeast clean up.

3. Yeast strain is up to you, but I think JZ would say WLP001/Wyeast 1056 for American styles. Not sure what he'd say for English, but I'd say WLP002/Wyeast 1968.

4. You may want to stay away from simple sugars and adjuncts, but this, I'd say, is less of a concern.

 

[Calichusetts]

I brew big beers almost exclusively (9-14%) as I only have 1 homebrew a day. Mine are quite deceptive.

Low fermentation temps
Balanced grain bill.
High mash temp if you use sugars/adjuncts to keep body
Limiting sugars to 10% or less

 

[tagz]

I would not recommend over pitching; it can lead to fusel production.

 

[Calichusetts]

I would not recommend over pitching; it can lead to fusel production.

Agreed. Always pitch the proper rates, it will be a lot for a big beer anyway.

Some oxygen and yeast nutrient won't hurt

 

[p_p]

Thanks everybody.

would you all subscribe to the idea that using simple sugars contribute towards fusel alcohols production?

I tend to add dextrose to some of my beers (3-6%) to help with attenuation and the fact that my mash tun is rather small ... Should I avoid doing this?

thanks again

 

[ImNoExpert]

Thanks everybody.

would you all subscribe to the idea that using simple sugars contribute towards fusel alcohols production?

I tend to add dextrose to some of my beers (3-6%) to help with attenuation and the fact that my mash tun is rather small ... Should I avoid doing this?

thanks again

I don't think the simple sugars would contribute towards fusels, but I think a drier beer might make it easier to detect them when you taste it. I wouldn't necessarily steer you away from it entirely, though. Some beers just need to be a little drier.

 

[RM-MN]

Since simple sugars are so easily digested by the yeast, they could contribute as that could raise the temperature of the beer quickly. I'd lean toward adding them after the main part of the ferment is over so that part of the ferment could be more easily controlled. Once the ferment slows you could add the sugar and the heat the activity of the yeast provides would be lower. Might help, might not. Pretty low cost to try.

 

[bluebarnaclebrewing]

I had a problem with over attenuation because of extended mashes. What's your mash like?

 

[madscientist451]

So what are the factors you play with in order to make a higher abv beer whilst hiding the alcohol notes?

Overpitching? How much?
Cold fermentation? How cold and for how long before ramping up (if at all)?
Yeast strain? Which strains for american and english style ales?
Grain bill?

Thanks,
p_p

You didn't ask about amount or type of hops in your question.
An IPA with higher than usual alcohol needs more hops to add balance.
You also need the sugar addition to achieve a dry beer, if you just increase the malt bill, you'll probably have more residual sugar and a sweet finish.
Jamil covered this subject in a 2008 article in Brew Your Own Magazine:

http://byo.com/issues/item/1702-imperial-ipa-style-profile

 

[p_p]

I had a problem with over attenuation because of extended mashes. What's your mash like?

Oh, I think I understand why this beer over-attenuated. This is my first beer above 1.055 and I was scared it will not attenuate well so I mashed at 64°C for 90 min, added about 4% of dextrose and on top of that used US 05 which tents to eat a lot .. I ended up with a FG of 1.008, the beer does not taste thin for whatever reason.

Next time I will most certainly up the mash temp and go for 60 min only.

Thanks!

 

[p_p]

You didn't ask about amount or type of hops in your question.
An IPA with higher than usual alcohol needs more hops to add balance.
You also need the sugar addition to achieve a dry beer, if you just increase the malt bill, you'll probably have more residual sugar and a sweet finish.
Jamil covered this subject in a 2008 article in Brew Your Own Magazine:

http://byo.com/issues/item/1702-imperial-ipa-style-profile

Thanks for that, interesting article.

 

[p_p]

Thanks everybody for your replies, I have certainly learnt a few things from reading them.
cheers
pedro