alastair
Member
Hi. My first post!
3 pounds of maple syrup in 13 gallons would add about 8 points to the OG. AVB comes out around 15.8% with an OG of 1.158 and FG of 1.042. BTW, check out this great tool - KotMF: Gravity and Alcohol Calculator
The real attenuation is around 56%. This is around what I got (55%) when I tried doing one of these monster beers a few months back. I made an Imperial Stout with WLP099 and then pitched the slurry into a 5 gallon all grain wort with an OG of 1.111. I dumped half a tank of 02 in it and it took off like a rocket. Once it was going I did multiple sugar additions consisting of a blend of 6# malt extract, 4# honey, 2# brown sugar and 1# molasses (about 82 more points!).
With all the extra extract/sugar I got to about 6 gallons with a calculated OG of around 1.178. I was hoping to get it below 1.030, but it gave up at 1.050. I went crazy on the bittering hops with a 108 IBUs, so it actually does have some balance... but with the mouth feel of cough syrup
I've put it in a 5 gallon carboy (lost almost a gallon in yeast slurry/trub). I'll try it after a year and see what it's like. I doubt I will drink it as is. Most likely blend it with something else. Either a well attenuated Imperial Stout or a very dry mead to make a braggot...? Failing that I could make a lot of barbecue sauce.
I might try it again after some more research in to how (if?) other people have got anywhere need the 25% mark. I'll be interested to see how your's turns out. We could try a side-by-side in another year. The Imperial Stout "started" turned out pretty good and was well attenuated. How did the barley wine do?
I did try something like this a couple of years ago with the White Labs Dry English Ale yeast (used to be called High Gravity Ale Yeast or something). I stated with 1.100 wort and added about 30 points of honey/sugar/molasses after fermentation was under way. It got down to 1.026 with an ABV around 14%. It was like paint thinner for a couple of years and is now quite drinkable. It only had 60 IBUs and comes over quite sweet. It seems to be getting sweeter over time (usually goes the other way).
3 pounds of maple syrup in 13 gallons would add about 8 points to the OG. AVB comes out around 15.8% with an OG of 1.158 and FG of 1.042. BTW, check out this great tool - KotMF: Gravity and Alcohol Calculator
The real attenuation is around 56%. This is around what I got (55%) when I tried doing one of these monster beers a few months back. I made an Imperial Stout with WLP099 and then pitched the slurry into a 5 gallon all grain wort with an OG of 1.111. I dumped half a tank of 02 in it and it took off like a rocket. Once it was going I did multiple sugar additions consisting of a blend of 6# malt extract, 4# honey, 2# brown sugar and 1# molasses (about 82 more points!).
With all the extra extract/sugar I got to about 6 gallons with a calculated OG of around 1.178. I was hoping to get it below 1.030, but it gave up at 1.050. I went crazy on the bittering hops with a 108 IBUs, so it actually does have some balance... but with the mouth feel of cough syrup
I've put it in a 5 gallon carboy (lost almost a gallon in yeast slurry/trub). I'll try it after a year and see what it's like. I doubt I will drink it as is. Most likely blend it with something else. Either a well attenuated Imperial Stout or a very dry mead to make a braggot...? Failing that I could make a lot of barbecue sauce.
I might try it again after some more research in to how (if?) other people have got anywhere need the 25% mark. I'll be interested to see how your's turns out. We could try a side-by-side in another year. The Imperial Stout "started" turned out pretty good and was well attenuated. How did the barley wine do?
I did try something like this a couple of years ago with the White Labs Dry English Ale yeast (used to be called High Gravity Ale Yeast or something). I stated with 1.100 wort and added about 30 points of honey/sugar/molasses after fermentation was under way. It got down to 1.026 with an ABV around 14%. It was like paint thinner for a couple of years and is now quite drinkable. It only had 60 IBUs and comes over quite sweet. It seems to be getting sweeter over time (usually goes the other way).
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