What's the highest abv I can reach?

[madchemist83]

I have RIS sitting now that's 11.7% and it tastes pretty smooth. It also depends on what grains and adjuncts u put in.

 

[sweetcell]

QUESTION: What happens If I just use the 2.5ish gallons of wort that I end up with after boiling my partial mash and pitched straight into that instead of adding the 2.5 gallons of water?

you would *potentially* get a beer that is twice as strong.

however, the strength of a beer is dependent on two main factors: the amount of fermentables in the wort, and the yeast's ability to ferment that much sugar. you would take care of the first (and easiest) half by not diluting (and/or adding more extract). the much tougher part is getting yeast to ferment that much sugar. unless you take extra steps, most yeast will crap out somewhere around 9-10% ABV. to break into the double-digits, you need a lot of healthy yeast that is alcohol tolerant, a lot of oxygen (read: aerate with pure oxygen), and several small additions of sugar. some belgian yeasts will take you up to 12-13%, WLP099 will take you up to 17-18% - if you play with them nicely.

simply pitching a "normal" amount of yeast into double-strength wort and shaking it a bit will not yield a 15% beer. it'll yield a sickeningly sweet 9% beer.

 

[FuzzeWuzze]

I would think a big Stout that is aged on Bourbon soaked oak would get most people pretty tipsy after a pint...

 

[madchemist83]

I would think a big Stout that is aged on Bourbon soaked oak would get most people pretty tipsy after a pint...

Tell me about it ...

 

[CastleHollow]

If you're really looking for novelty, you can take that high OG imperial porter/stout/barleywine recipe and pitch it with champagne or wine yeast.

 

[Denny]

If you're really looking for novelty, you can take that high OG imperial porter/stout/barleywine recipe and pitch it with champagne or wine yeast.

IMO and experience, champagne and wine yeast generally doesn't make great tasting beer.

 

[sweetcell]

start with the ale yeast, and you can try finishing up/boosting ABV with wine yeast... or better yet, use wlp099.

 

[tinman1]

tinman: I like the sound of that! I don't think I've ever had a wheat with a super high alc content.

You have the recipe by chance?

Revvy: that looks awesome, once I'm out of college & get a place I'm definitely going to have to whip up something like that.

Cashmir Wheatwine

20# 2 row
16# white wheat
4# caravienne
10# bavarian wheat DME
8# raw wheat (cereal mash-4 gals water+2# 2 row- mash at 150 deg for 30 mins then bring to a boil for 30 mins. Add to mash tun at mashout)

All Amarillo hops:
2 oz @ 55
2 oz@ 15
2 oz @ 5
2 oz @ 0
2 oz @ DH (primary)

2 pkg nottingham yeast rehydrated in cooled wort, or one big starter (key to this one to work)

Mash at 154 deg ~ 60 mins

OG 1.132 FG 1.020 ABV 14.6%. IBU 26.4. Pre-boil 1.109. 90 min boil
Fermented at 65 deg- 14 days, secondary 14 days

Expect crappy effiecentcies.... 60% norm for me

 

[tinman1]

BTW- that was for an 11 gal batch!