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KNOCK OUT
Specialty Beer • Extract • 5 gal
sweet and strong...will knock you out
September 7, 2006 pm 04:45pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 10 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 7 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 2 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Huller Bitterer - 5.8 AA% pellets; boiled 90 min
Huller Bitterer
Moderate
- 1 oz
Brewers Gold - 9.0 AA% pellets; boiled 3 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 3 lb
caramello - (omitted from calculations)
caramello
-
White Labs WLP099 Super High Gravity Ale
White Labs WLP099 Super High Gravity Ale
Can ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec.
Notes
use three of the one pound, cadbury "king-size caramello" bars. boil the huller bitterer hops, extract and rice syrup for 90 minutes 2 pounds of the brown sugar and the one pound candi sugar for 60 minutes and the molasses with the rest of the brown sugar and the caramello bars for 30 minutes add the brewers gold for the last 3 minutes to enhance aroma will make in november, the yeast is only available the last 2 months of the year
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.207 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.037 | 0.995 - 1.035 | |
| Color: | 37.7 SRM | 1 - 50 | |
| Alcohol: | 23.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 7.4 IBU | 0 - 100 | |
Discussion
feed yeast in steps
2006-09-07 9:38pm
If you want full attenuation for this brew, you might want to consider feeding the yeast in steps instead of throwing them into such a high gravity environment. They might get tired at, say, 15% and kick out on you. Brew, adding only about half the sugar. Let it ferment for awhile (a week? two?), then rack onto the other half of the sugar (boiled in an appropriate amount of water). If that's too much of a bother, you might alternately consider aerating this one for the first several days. Once or twice a day, give it a vigorous stir to mix in some air. Maybe even ferment it open (covered, of course) for a few days. And pitch a huge starter. Huge. The extra air will help the yeast stay healthy when the alcohol level gets high. Good luck!
thanks for the advice man
2006-09-08 4:44pm
i may combine your idea to aerate, with my buddy's idea to use a belgian yeast first to add chrachteristics before using the super high gravity yeast thanks again.....more comments after i brew it fat man
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