Suggestions needed for an ULTRA HIGH gravity beer

[Lord Bia of Berkeley]

hmm no, but you could do a tripel/dubble-maybe the Quad-... maybe 12lb and a few lbs of sugar, you could sparge and collect a few extra gallons and a longer boil. and then honey and maybe some turbinado sugar... disolved in water added to secondary, maybe go for 30 IBUs.. mostly in bittering addition.

Ionia, thanks for the suggestion! I will keep it in mind. I have screwed up four Belians in a row so I am hesitant to try a Belgian, but I am always open to new ideas. Thanks again! Bia

[Ziggy-san]

I'm helping a local microbrewery put together a recipe for a dopplebock.

May I recommend trying to nail Schneiderweisse Aventinus Eisbock? It is the BEST dopplebock I've ever had, and could very well be the reason I started brewing.

I've not tried either of the recipes below, but you might give them a shot. I'm a bit skeptical inasmuch as I thought dopplebocks were lagers fermented warm, but I'm not sure.

Augustus Weizenbock
By TheBeerOrg


Aventinus is a good beer, and I’ve tried several times to clone it. I keep getting closer, but you need a long boil and high fermentation temperatures. Needs about 2 months to get really tasty.

8 lbs Wheat Malt
4 lbs Belgian Pilsner Malt
3 lbs Munich
4 oz Melanoidin
2.5 oz Caramel Wheat
2 oz Hallertau (bittering)
Wyeast 3068


1. Prepare 1 liter starter 3 days in advance.
2. On the day before the brew, feed the starter an additional quart of 1.040 wort, and transfer to a gallon growler.
3. Heat 16 quarts of strike water to 170F.
4. Mash at 154F, adjusting temps for 60 minutes.
5. Recirculate and pour first running into kettle.
6. Sparge with additional 16 quarts, steep for 10 minutes.
7. Recirculate until clear, pour into kettle.
8. Add 1oz of Hallertau.
9. Boil for an hour.
10. Add 1oz of Hallertau.
11. Boil for an hour.
12. Cool to 78F and pitch yeast.


Aventinus Weizenbock
by Mikoli Weaver


(5 gallons, all-grain)

Ingredients:

7.25 lbs. wheat malt
6 lbs. Munich two-row
0.3 lb. chocolate malt
1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 90 min., 0.25 oz. at end of boil
Wyeast 2206 (Bavarian lager) or 3333 (German wheat)
2/3 cup corn sugar for priming

Step by Step:

Mash grains in 4.25 gal. water in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.
Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to
14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).
*Note: To employ a step mash, the real Aventius employs a rest at 128° F and is stepped up to 152° F with hot water.

[Homegrown Hops]

You could try this recipe with more DME or an addition of some corn syrup to bump up the OG. Make sure that you pitch it onto a prevously used yeast bed or use a giant starter.

Tertiary IPA aka "Bastard Son of Pliny"

5 gallon recipe


13 lbs 2-row pale
1 lb Carapils
8 oz Crystal 20L

mashed at 150f for 60 minutes

90 minute boil with late hop additions.

30 minute addition

2 lbs DME light

Hop bill:

4 oz Magnum (20 minutes)
4 oz Chinook (15 minutes)
2 oz Amarillo ( 5 minutes)
2 oz Chinook (flame out)

1 oz Amarillo (dry)
1 oz Chinook (dry)

1 gallon starter using Nottingham yeast

[Lord Bia of Berkeley]

I'm helping a local microbrewery put together a recipe for a dopplebock.

May I recommend trying to nail Schneiderweisse Aventinus Eisbock? It is the BEST dopplebock I've ever had, and could very well be the reason I started brewing.

I've not tried either of the recipes below, but you might give them a shot. I'm a bit skeptical inasmuch as I thought dopplebocks were lagers fermented warm, but I'm not sure.

Augustus Weizenbock
By TheBeerOrg


Aventinus is a good beer, and I’ve tried several times to clone it. I keep getting closer, but you need a long boil and high fermentation temperatures. Needs about 2 months to get really tasty.

8 lbs Wheat Malt
4 lbs Belgian Pilsner Malt
3 lbs Munich
4 oz Melanoidin
2.5 oz Caramel Wheat
2 oz Hallertau (bittering)
Wyeast 3068


1. Prepare 1 liter starter 3 days in advance.
2. On the day before the brew, feed the starter an additional quart of 1.040 wort, and transfer to a gallon growler.
3. Heat 16 quarts of strike water to 170F.
4. Mash at 154F, adjusting temps for 60 minutes.
5. Recirculate and pour first running into kettle.
6. Sparge with additional 16 quarts, steep for 10 minutes.
7. Recirculate until clear, pour into kettle.
8. Add 1oz of Hallertau.
9. Boil for an hour.
10. Add 1oz of Hallertau.
11. Boil for an hour.
12. Cool to 78F and pitch yeast.


Aventinus Weizenbock
by Mikoli Weaver


(5 gallons, all-grain)

Ingredients:

7.25 lbs. wheat malt
6 lbs. Munich two-row
0.3 lb. chocolate malt
1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 90 min., 0.25 oz. at end of boil
Wyeast 2206 (Bavarian lager) or 3333 (German wheat)
2/3 cup corn sugar for priming

Step by Step:

Mash grains in 4.25 gal. water in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.
Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to
14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).
*Note: To employ a step mash, the real Aventius employs a rest at 128° F and is stepped up to 152° F with hot water.

Ziggy-san, Thanks a ton! I have tried Aventinus and I too llove that beer. I will most definately consider this clone recipe, hell I just might brew it sober to ensure I get it right! Thanks again, Bia

[Lord Bia of Berkeley]

You could try this recipe with more DME or an addition of some corn syrup to bump up the OG. Make sure that you pitch it onto a prevously used yeast bed or use a giant starter.

Tertiary IPA aka "Bastard Son of Pliny"

5 gallon recipe


13 lbs 2-row pale
1 lb Carapils
8 oz Crystal 20L

mashed at 150f for 60 minutes

90 minute boil with late hop additions.

30 minute addition

2 lbs DME light

Hop bill:

4 oz Magnum (20 minutes)
4 oz Chinook (15 minutes)
2 oz Amarillo ( 5 minutes)
2 oz Chinook (flame out)

1 oz Amarillo (dry)
1 oz Chinook (dry)

1 gallon starter using Nottingham yeast

I was just listening to the BN show that had the fulll description of Pliney just the other day....the more i think about it the more I realize how much of my day is spent listening to the BN...anyways, I was excited to try to mimic the double or triple Pliney IPAs. Homegrown, you mentioned corn syrup or DME, why not just use more 2-row? Like 15-17 lbs? Any feedback on a detriment to taking that course of action? Thanks again by the way, I was actually very curious to give this a shot, but I was a little clueless on where to look for a recipe, and I failed to recall if they gave the grain bill on the show during that recorded portion at whichever homebrewers meeting/convention it was.

Cheers,
Lord Bia

Mike

[Homegrown Hops]

You could absolutely use more 2-row in the recipe instead of DME or Corn syrup. I originally used the DME to make sure that I hit my target OG without going heavy on the grain, which in retrospect makes no fucking sense. It seemed like a good idea then but now Im sure it wasnt. The brew came out awesome and I am sipping a pint as I type. I do think though that if you want to make this recipe more like Pliny you will need a to go with different bittering. I may switch the Magnum(20) with the Chinook(15) addition on the next batch. This brew has huge flavor and aroma but the bitter fades whereas the Pliny had sustained bitter after the rest faded.

Cheers,
HH

[nahthan]

Vinny mentioned using corn sugar in the example pliny recipe to dry out the beer a bit & help achieve a low terminating gravity. The reasons given were that drier beer goes better with food, and that a lot of residual sugars in a beer can contribute to a hangover. In the same comment he mentioned that a lot of craft brew IPAs have a high terminating gravity and a high caramel malt character due to the high percentage of crystal malts used in the grain bill. His perference is a low caramel character with a low terminal gravity, I believe he mentioned 1.012 for pliny.

I used to make strong IPAs with lots of crystal 15-40, up to 20%+ of the grain bill at times. They are tasty, but I think Vinny has a point about the hangover comment.. Not that it matters if I'm drinking Russian River beers! I'm likely to end up with a hangover not because of the residual sugar, but because they're so damn good I just drink too much of 'em. Also, all that residual sugar is an increased liability for a decent shelf life if your process is not super clean, some super attenuating wild yeast may start feeding on all of those leftover dextrins as you're trying to age the thing out.

Bia, have fun with your high gravity experiments.. Definitely do a couple barleywines and Imperial stouts. The yeast strain will be probably your most important choice. I had really good luck with the California ale Wyeast 1056 last time I did a couple barleywines many years ago. I split the 10gal between two carboys one with cal ale 1056, and one with 1388 Belgian Strong Ale Yeast. 1 gallon starters of each. Here were the stats
after 4 weeks:

1056: OG: 1.100@67F, going into secondary after 4 weeks: 1.020@71F
1388: OG: 1.100@67F, going into secondary after 4 weeks: 1.030@70F

Cheers,

[Lord Bia of Berkeley]

nahthan, awesome advise, i will most definately take this into account as I decide on the recipes and develope the grain bills.
Lord Bia