Brewing a savory stout

I've only brewed a big stout once, so I'm no expert to be able to comment from experience (mine probably turned out okay almost by accident), but I've read so often in these threads that a MAJOR factor to success with a high alcohol beer is to pitch an adequate amount of healthy yeast. If you don't, then you're taking a chance of your yeast crapping out on you and leaving a FG too high (great if you want a chewy mouth feel) but with an ABV that is lower than expected.

 

- Lots of healthy yeast. Big starter. Use a calculator.
- Adequate oxygenation of your wort before pitching the yeast
- Don't forget yeast nutrients (in the boil)
- Keep temperatures under control and at the cool end
- Use a yeast strain with an ABV tolerance as high as (or preferably well above) your target ABV

 

For an extract, viscous stout, your idea of adding some maltodextrin powder to the boil is a good one...steeping specialty grains high doesn't really do what you are expecting.

If you have the time and energy to brew on consecutive weekends, you might try pitching on the previous week's regular stout (1.040 OG) cake and forego all the traditional starter bs/hassle

 

Sounds like the OP is using extract, anyone have experience/issues brewing high abv beers with extract? Seems like attenuation could be an issue.

 

I could be. But it sounds like he wants to finish high anyway.

 

You can, but you would want to boil it with some water first. I'd suggest just putting it in the boil. 6-8oz should be enough to thicken the body. You can also use oats or carapils.

Extract will likely be thinner than you want even if it finishes at 1.025.

 

You should google around for clone recipes of your favorite stout. Someone here was aiming to clone Dark Lord and I have seen threads about Ten Fidy. Some of those may give you ideas for your stout.

 

I would say that you should first figure out how to brew a 5-6% abv stout, then brew a good 7.5-9% stout, and then worry about doing a 10-12% stout. I tried doing a really big stout early on, and it was the only beer I did the "RVA drainpour" on.

 

Cali ale yeast should easily handle that abv.

I brew imperial stouts constantly, but always all grain. Follow the advice of others stated here, lots of yeast, and proper fermentation Temp Control.

 

I agree, though my drain pour was with an imperial IPA. Same mistake as you.

@sdeese21 you've got the upper hand with extract, since you can basically add as much as you want to the boil kettle to get it at the gravity you're wanting. Like everyone else has been saying though, pitch a lot of yeast, and use yeast nutrient. Yeast tend to struggle a bit more with extract than with all-grain, so take that into account. You're only true issues with a 10-12% stout will come with fermentation, yeast attenuation, etc. Good luck!

 

Yeast Bay has a yeast that is suspected to be the bruery's..they've made a high abv beer or two...

 

My third beer was a higher abv stout using extract and a mini mash. I opted for the mini mash because I included oats. Attenuation was an issue. I expected to see 1.025 and hit 1.035 ish. I can beermail you the recipe and specifics @sdeese21 when I get home if you're interested. It did well in competition and was very drinkable.

 

maltodextrine is the obvious. efficiency is the next best way to help with viscosity.be patient pulling the wort, after you think your through, go to start boil, and in that time go back to the tun and see if more wort has settled. also, I wouldn't steep any grains at that high of a temp... that's just begging for some nasty tannens and off-flavors to be pulled out of the husks... the technique of steeping darker or specialty grains is to AVOID that, and steeping at that high a temp seems to be going against the very concept. you're not going to help the viscosity by doing that, you're just going to risk some very harsh flavors in the finished product. use more maltodextrine, and add some cara-red or other darker "dextrine malts"... straight from BYO, "Maillard reaction products are also widely believed to improve mouthfeel as well as beer foam stability."...
I use caramalts all the time for mouthfeel... carahell in most all my belgian brews, carared in most all my stouts, or amber/dark ales... really helps with viscosity and mouthfeel... you have to be careful with the malto because you can overdo it pretty easy.

 

I agree that steeping roasted grains isn't going to do much for mouthfeel, but I would have zero concern about tannins/astringency steeping at 155-158F. i.e. no more concern than I would have mashing at those temps.

 

you do what you want.. but I don't dare creep into or close to 160's because it just doesnt make sense. You'll get the same sugars and flavors at 140 without the threat of pulling nasty flavors from darker specialty malts that are FAR MORE volatile in those terms than base malts... I say err on the safe side.

 

No, actually you'll get less at 140. Hotter steep = more extraction.
Do you realize that All Grain brewers often mash in the high 150's, and typically sparge in the high 160's without experiencing the problems you fear?

 

you want me to reference some real pros that talk about this... I realize a lot about all grain brewers actually... I've brewed over 100 all-grain batches and do some spot work at two local breweries... The difference in the sugar extraction between 140 and 150 is so miniscule it's not worth the risk... I could reference some brewing textbooks and some serious professionals on this subject, and you can take their word for it not mine. I've brewed 3 all-grain brews in the last 4 days... wanna make a beer trade?