Suggestions needed for an ULTRA HIGH gravity beer

[Thirsty Mallard]

Hey my Houston Brew-Brutha!

I say let's go for the killer IPA! And since I am going to be helping you brew/fund, I better get a good samplin' too!

I could probably lager one for you in my parent's extra fridge if you decide to brew up a lager.

Just lemme know when, and I will bring over my Duck Head Ale Mash Tun!

Cheers!

[Chris Vejnovich]

Hey, how about doing a really big Russian Imperial Stout!! Take some of Jamil's methods and implement them. I have about 5 bottles of a 3 year old RIS that are really great. The beer is about 9-10%, but you could certainly boost the gravity up further. Have you ever had Bells Expedition Stout. RIS's are fantastic IMHO if you like Stouts.

I also like the idea of a really strong Belgian like a Golden Ale or Trippel. A Bigfoot clone would be good to. I like to "Imperial" beers myself, but I find that you aren't really making a bigger version of the intended beer if you go really big(like 10-15% as you are talking about). You are just making a Barley Wine with different ingredients than are tradtionally used.

[Brewbear]

if you plan on a mead, do you want a dry, semi or sweet one?
The simple way about it, mix 2 or 3 varieties of honey for a total of 16 lb (dry) or 17 (sweet-)ish in 5 gallons of water warm enough to dissolve the honey but not boiling. Make a starter in honey must using D-47 yeast and let'er rip. The yeast choice is twofold, it has an ABV of 16 and it is one of the best for sur-lie aging. If properly fed, this yeast could get to 18%ABV. Another yeast is K1-V that will go to 18% easily and to 20% when step fed.
I used both and being either too busy or too lazy, I prefer the D-47: less racking, K1-V has to be racked quite a bit.

Cheers,
Brewbear

[Bonjour]

The hops on an IIPA will drop out considerably over a year (listen to what was said Sunday about Bigfoot)

Here is a Barleywine I will be brewing again soon. A Master Judge said it was a great BW. It came out a bit light (only 14.2%)

Note that your yeast should be one that performs well cold and you should use a yeast cake from a previous beer or a bunch of slurry from your favorite local brewpub.

Fred

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Malted Bliss
Brewer: Fred Bonjour
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (40.0) 2/21/2005 Early tasting, a touch (just a touch) hot (alc) very drinkable, dangerously drinkable.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 9.30 gal
Estimated OG: 1.137 SG
Estimated Color: 16.2 SRM
Estimated IBU: 48.6 IBU
Brewhouse Efficiency: 78.0 %
Boil Time: 180 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 70.2 %
4 lbs Munich I (Weyermann) (7.1 SRM) Grain 15.6 %
2 lbs 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.8 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3.9 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 0.5 %
4.00 oz Goldings, East Kent [4.10%] (60 min) Hops 38.9 IBU
2.00 oz Goldings, East Kent [4.10%] (15 min) Hops 9.7 IBU
1.00 oz Goldings, East Kent [4.10%] (0 min) (AromHops -
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: Single decoction 2 step Mash 146 158
Total Grain Weight: 25.63 lb
----------------------------
Name Description Step Temp Step Time
Low Mash Add 29.71 qt of water at 160.8 F 146.0 F 40 min
High Mash Decoct 5.93 qt of mash and boil it 156.0 F 40 min


Notes:
------
On a 1007 Yeast Cake and 1318 Activator Pack
1/13/2005 Brix 18.0 - 1.036 74% attenuation targeting 78%
1/27/2005 Brix 17.4 - 1.031 77% attenuation

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[Bonjour]

Here is a great Wee Heavy (15.2%)

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Kilt Lifter, A Scottish Wedding Beer
Brewer: Fred Bonjour
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (43.0) 1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.133 SG
Estimated Color: 21.2 SRM
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 74.5 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 61.0 %
6 lbs Munich I (Weyermann) (7.1 SRM) Grain 22.9 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.8 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.8 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 3.8 %
1 lbs Caravienne Malt (22.0 SRM) Grain 3.8 %
4.0 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 1.0 %
2.00 oz Goldings, East Kent [4.10%] (60 min) Hops 17.7 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: Infusion 146 158
Total Grain Weight: 26.25 lb
----------------------------
Name Description Step Temp Step Time
Low Mash Add 25.99 qt of water at 160.2 F 146.0 F 40 min
High Mash Decoct 5.22 qt of mash and boil it 156.0 F 40 min


Notes:
------
1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
2/21/2005 first tasting, this is drinkable now and is an awesome brew.
Purpose of the mash is to maximize the fermentability of the wort. This is a big beer and will have enough residual for style
Frequent agitation of fermenter.
1/13/2005 - 16.5 brix 1.027 80% attenuation
1/21/2005 - 15.5 brix 1.019 86% attenuation - bottled 3/4 c corn sugar


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[Bonjour]

Here is a great Bourbon Oak BW, the light weight of the treo at 11.2%


BeerSmith Recipe Printout - www.beersmith.com
Recipe: lil' bit Kentucky Barleywine
Brewer: Fred Bonjour
Asst Brewer:
Style: Wood Aged Beer
TYPE: All Grain
Taste: (39.0) Honorable Mention Wood Conditioned Beers Michigan State Fair 2005
Club COC 1st Place award winner Sept 2004

Recipe Specifications
--------------------------
Batch Size: 4.30 gal
Boil Size: 6.38 gal
Estimated OG: 1.123 SG
Estimated Color: 17.2 SRM
Estimated IBU: 49.6 IBU
Brewhouse Efficiency: 56.0 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 69.6 %
2 lbs 8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 9.7 %
2 lbs 4.0 oz Carapils (Briess) (1.5 SRM) Grain 8.7 %
2 lbs Munich 10L Organic (Briess) (10.0 SRM) Grain 7.7 %
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3.9 %
2.0 oz Chocolate (Briess) (350.0 SRM) Grain 0.5 %
2.50 oz Goldings, East Kent [4.75%] (60 min) Hops 35.5 IBU
2.00 oz Goldings, East Kent [4.75%] (15 min) Hops 14.1 IBU
1.00 oz Goldings, East Kent [4.75%] (0 min) (AromHops -
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Infusion 158
Total Grain Weight: 25.88 lb
----------------------------
Name Description Step Temp Step Time
Mash Add 25.87 qt of water at 173.7 F 158.0 F 90 min


Notes:
------
Initial SG from mash was 1.091 corrected. Much lower than I expected. Boiled to correct.
1 Qt. Yeast Slurry from RMBC (WYEAST 1272 American Ale II
Day 8 (10/26) Racked to glass secondary SG 1.046 corrected 10.41ABV added 1/2 cup Burbon Oak chips (soaked in Makers Mark 5 weeks (since 9/22) (sinks to bottom)
(11/12) racked again (1 in of trub) added 1/2 cup of Burbon Oak chips (soaked in Makers Mark 7 weeks old (since 9/22) Added 1 oz Bourbon/gal. Bourbon soaking in oak since 9/22 (5 months) to add a touch more bourbon flavor. This will add .35%abv
2/29 bottled added yeast (1214) and 4oz oak conditioned Bourbon.

10/26/03 a strong beer, fairly neutral in flavor (prior to adding oak) 10/27 (hint of KY present)
11/12/03 SG 1.043 corrected 10.92ABV , 7 wks Needs to mature and round out. not enough KY, sank to bottom and was covered, added 1/2 cup more.

Using Makers Mark Bourbon soaked American Light Toast Oak (Started 9/22/03)


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[Lord Bia of Berkeley]

if you plan on a mead, do you want a dry, semi or sweet one?
The simple way about it, mix 2 or 3 varieties of honey for a total of 16 lb (dry) or 17 (sweet-)ish in 5 gallons of water warm enough to dissolve the honey but not boiling. Make a starter in honey must using D-47 yeast and let'er rip. The yeast choice is twofold, it has an ABV of 16 and it is one of the best for sur-lie aging. If properly fed, this yeast could get to 18%ABV. Another yeast is K1-V that will go to 18% easily and to 20% when step fed.
I used both and being either too busy or too lazy, I prefer the D-47: less racking, K1-V has to be racked quite a bit.

Cheers,
Brewbear

Brewbear - I like the idea of a mead! I would side for a sweet mead. When you say that you have to rack less, do you mean you would have to rack once or twice more than witht he other yeast? When you step feed, do you just add the honey in two portions, half the first time, half the second time a week later?

thanks!
Lord Bia

[Lord Bia of Berkeley]

Hey, how about doing a really big Russian Imperial Stout!! Take some of Jamil's methods and implement them. I have about 5 bottles of a 3 year old RIS that are really great. The beer is about 9-10%, but you could certainly boost the gravity up further. Have you ever had Bells Expedition Stout. RIS's are fantastic IMHO if you like Stouts.

I also like the idea of a really strong Belgian like a Golden Ale or Trippel. A Bigfoot clone would be good to. I like to "Imperial" beers myself, but I find that you aren't really making a bigger version of the intended beer if you go really big(like 10-15% as you are talking about). You are just making a Barley Wine with different ingredients than are tradtionally used.

Thanks Chris! I am iffy about doing a trippel, since I f*ed up the last few Belgians I made, but I am totally siding on a RIS, and I would totallly do a Bigfoot clone if I could find a recipe that someone could vouch for....

I might even try an original recipe that I made...a Double Chocolate Mocha Vanilla Stout....that was a tasty one...thanks again for the suggestions....

Lord Bia