What's the highest abv I can reach?

[I_Brew_Drunk]

I'm curious what's the highest alcohol content I can reach and still have a beer that's drinkable. I'm not a huge fan of barleywine but I can go that route if its the only way. I'm looking to make a beer that I can pull out for my friends that want something different/new, then I can just pull out this bad boy and knock them into the wall :cross:. A novelty beer of sorts. I've been brewing partial mash but I'm planning on making a MLT soon for AG. I'll probably only want to make a 2.5 gallon batch of this stuff. Any cool recipes you guys know/have tried?!

Thanks

 

[Denny]

Why not a BW? What is it you don't like about them? Do you have any flavor characteristics in mind? And define "drinkable"...it varies from person to person.

 

[nickmv]

I'm curious what's the highest alcohol content I can reach and still have a beer that's drinkable. I'm not a huge fan of barleywine but I can go that route if its the only way. I'm looking to make a beer that I can pull out for my friends that want something different/new, then I can just pull out this bad boy and knock them into the wall :cross:. A novelty beer of sorts. I've been brewing partial mash but I'm planning on making a MLT soon for AG. I'll probably only want to make a 2.5 gallon batch of this stuff. Any cool recipes you guys know/have tried?!

Thanks

Stouts tend to get boozy at around 12-13%, barleywines can go up to 15% (case in point DFH Olde School), and then there's the more extreme 120min IPAs, Paradox brews, etc that can round out upwards of 20%.

That being said, I'd try to keep it below 15% if you're looking for something to drink within a year, because it takes a long long time for the big boy beers to mellow out.

 

[ktblunden]

It should also be mentioned that yeast health is of the utmost importance to making high gravity beers. You need to be able to make big yeast starters, aerate with pure O2, and control fermentation temperature to end up with a well attenuated, drinkable beer.

 

[I_Brew_Drunk]

Why not a BW? What is it you don't like about them? Do you have any flavor characteristics in mind? And define "drinkable"...it varies from person to person.

I tend to get a sweet/warm flavor out of BWs (as well as Belgians) that I'm not in love with. I'm more of a high IBU IPA, pales, porters & stouts kinda guy. That being said, this beer wont really be for me so its sounding like I should go with a BW and shoot for around %14 so I don't have to wait an eternity. What type of container would you guys recommend aging in? Carboy? Bottles?

Also, what about Imperial IPAs? whats the abv cap on those? I had a pretty good one at Rogue in SF last night (asked the bartender for their highest alcohol beer).

 

[tinman1]

I brew once a year a 3F Gumballhead that basically doubles the grain bill but only collect 6 gallons. I have had it go as high as 15%, but you need to have a HUGE starter and 4X the hops. Fun to make- great novelty beer. Doesnt take too long to mellow out ( 4 weeks in secondary). Its also great when I am having back pain.....;-) PS: adding extract malt helps achieve the ^ gravity...

 

[Revvy]

My 5 year aging barleywine for my 50th birthday, made with 50 year old honey turned out to be 17.5% ABV. It's in an oak barrel now and is quite drinkable.

 

[Tinga]

here is a thread of someone taking their DFH 120 clone up around 20%. I forget exactly what they were going for.

https://www.homebrewtalk.com/f12/dfh-120-minute-clone-259314/

 

[I_Brew_Drunk]

I brew once a year a 3F Gumballhead that basically doubles the grain bill but only collect 6 gallons. I have had it go as high as 15%, but you need to have a HUGE starter and 4X the hops. Fun to make- great novelty beer. Doesnt take too long to mellow out ( 4 weeks in secondary). Its also great when I am having back pain.....;-) PS: adding extract malt helps achieve the ^ gravity...

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.

 

[CastleHollow]

You can always try your hand at an eisbock of sorts. Lots of technique required, but you can get these to push 20%+ if you're lucky

 

[Nightshade]

I personally feel that after 9-10% it starts tasting more like liquor than beer.

 

[rhamilton]

The 'easiest' brew would be a Belgian. 10% is easy with rabid Belgian yeast and sugar adjunct. I was judging commercial beers last night and I only got through two before realizing I was too buzzed to continue.

 

[amandabab]

I'm curious what's the highest alcohol content I can reach and still have a beer that's drinkable. I'm not a huge fan of barleywine but I can go that route if its the only way. I'm looking to make a beer that I can pull out for my friends that want something different/new, then I can just pull out this bad boy and knock them into the wall :cross:. A novelty beer of sorts. I've been brewing partial mash but I'm planning on making a MLT soon for AG. I'll probably only want to make a 2.5 gallon batch of this stuff. Any cool recipes you guys know/have tried?!

Thanks

most ale yeast can survive 12% under ideal conditions
To go big like a utopia clone you need stepped nutrient additions, during fermentation aeration and stirring, flawless temp control and switching yeast strains late in the ferment and feeding them. Its a lot more than adding more grain at the beginning.

And TIME, lots of time.

 

[sweetcell]

My 5 year aging barleywine for my 50th birthday, made with 50 year old honey turned out to be 17.5% ABV. It's in an oak barrel now and is quite drinkable.

i realize it's all a question of perspective, but those look like the world's largest homer buckets

 

[JordanThomas]

Eleventy-million percent. That is the answer. How much drunkerer do you want to became?

 

[nickmv]

I personally feel that after 9-10% it starts tasting more like liquor than beer.

Man up and start drinking imperial stouts, Quadrupels, and other high alky beers that DONT have a liquor taste

 

[Denny]

Man up and start drinking imperial stouts, Quadrupels, and other high alky beers that DONT have a liquor taste

Ya know, something's wrong if you have to drink high ABV beers to prove you're a man.

 

[mredge73]

I tend to get a sweet/warm flavor out of BWs (as well as Belgians) that I'm not in love with. I'm more of a high IBU IPA, pales, porters & stouts kinda guy. That being said, this beer wont really be for me so its sounding like I should go with a BW and shoot for around %14 so I don't have to wait an eternity. What type of container would you guys recommend aging in? Carboy? Bottles?

Also, what about Imperial IPAs? whats the abv cap on those? I had a pretty good one at Rogue in SF last night (asked the bartender for their highest alcohol beer).

The FG of BW are usually pretty high giving you that warm sweet flavor.
The Warm flavor goes away with age. But you can always try to cover both flavors up with lots of hops.

I will give it a shot:
Maybe start with a Belgium Triple recipe, increase the sugar to malt ratio to achieve 8-12% with a FG under 1.010, increase the late hop additions a bit to get in the IPA range. Use the Belgium yeast esters and hops to cover up the warm/hot taste rather than waiting.

 

[nickmv]

Ya know, something's wrong if you have to drink high ABV beers to prove you're a man.

Hahaaha, sarcasm was intended.

 

[JordanThomas]

Ya know, something's wrong if you have to drink high ABV beers to prove you're a man.

I don't think that was his point. His point was exactly what I thought when I read that same comment... that is, that there are plenty of styles that don't taste like there is much alcohol, even though there is.

 

[nickmv]

I don't think that was his point. His point was exactly what I thought when I read that same comment... that is, that there are plenty of styles that don't taste like there is much alcohol, even though there is.

bingo. If he says he can't drink anything over 9% because of liquor-style taste, then he's drinking the wrong beers.

 

[rhamilton]

Maybe start with a Belgium Triple recipe, increase the sugar to malt ratio to achieve 8-12% with a FG under 1.010, increase the late hop additions a bit to get in the IPA range. Use the Belgium yeast esters and hops to cover up the warm/hot taste rather than waiting.

Trippels 'out-of-the-box' are already 8%-10%. Adjust the entire recipe +10% (grains, adjuncts, hops) and you should be in the 12% range. If your friends complain about the ABV, tell them to drink faster and start looking for new friends.

 

[ReverseApacheMaster]

If you don't pour your beer into a handle of everclear and down it through a beer bong your testicles fell off years ago.

 

[JordanThomas]

If you don't pour your beer in to a handle of everclear and down it through a beer bong your testicles fell off years ago.

I lol'd

 

[Denny]

bingo. If he says he can't drink anything over 9% because of liquor-style taste, then he's drinking the wrong beers.

Thanks. I appreciate the clarification.

 

[I_Brew_Drunk]

So after reading the responses (thanks guys) I'm thinking I want to get into the %15-20 range. I wouldn't mind having some liquor taste, I just want something that tastes like beer but has a serious kick to it. Like I said, this would be more of a novelty brew, not so much a session beer. I think my "still have a beer that's drinkable" was too vague. I'd be fine with making a "beer" with %35 (like a beer shot!) if that was possible but as nickmv said, it would take forever to age (right?) and I don't know if it's even remotely possible to get an OG high enough combined with yeast hungry enough, etc. to make that happen.

 

[I_Brew_Drunk]

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?

 

[Denny]

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 get twice the OG the recipe was designed for. That may or may not translate into twice the alcohol, since you may have a higher FG. In just about any high alcohol recipe, it always helps to have sugar as part of the fermentables.

But my question is still...what do you want the beer to taste like? That's always where I start recipe design. Then we can work backwards from there.

 

[I_Brew_Drunk]

how about something like a mocha porter on steroids

 

[mredge73]

So after reading the responses (thanks guys) I'm thinking I want to get into the %15-20 range. I wouldn't mind having some liquor taste, I just want something that tastes like beer but has a serious kick to it. Like I said, this would be more of a novelty brew, not so much a session beer. I think my "still have a beer that's drinkable" was too vague. I'd be fine with making a "beer" with %35 (like a beer shot!) if that was possible but as nickmv said, it would take forever to age (right?) and I don't know if it's even remotely possible to get an OG high enough combined with yeast hungry enough, etc. to make that happen.

How about a Vanilla Oaked Bourbon Imperial Stout, with extra bourbon!
Saw one on BYO a few months back, also:
https://www.homebrewtalk.com/f12/help-vanilla-oaked-bourbon-imperial-stout-142775/

You can then freeze a portion of it for your beer shots!