High ABV Extract Stout

Discussion in 'Homebrewing' started by Srkolodn, Oct 4, 2014.

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  1. Srkolodn

    Srkolodn Savant (1,050) Dec 26, 2013 New York
    Trader

    Id like to brew a stout by first snowfall here in NY.. I'd like a boozy 15-20% ABV, really coffee-ish stout... Id like to mirror Parabola or Founders Breakfast.. I took this extract recipe from BYO.

    All help on how to beef up this beer is welcome, Id like some thick motor-oil coffee stout.

    6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
    1.7 lbs. (0.77 kg) light dry extract
    22 oz. (0.62 kg) flaked oats
    1.0 lb. (0.45 kg) chocolate malt (350 °L)
    12 oz. (0.34 kg) roast barley malt (450 °L)
    9.0 oz. (0.25 kg) debittered, black malt (530 °L)
    7.0 oz. (0.19 kg) crystal malt (120 °L)
    2.0 oz. (57 g) ground Sumatran coffee
    2.0 oz. (57 g) ground Kona coffee
    2.5 oz. (71 g) dark, bittersweet baker’s chocolate
    1.5 oz. (43 g) unsweetened chocolate baking nibs
    14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
    2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
    2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
    1⁄2 tsp. yeast nutrient (last 15 minutes)
    1⁄2 tsp. Irish moss (last 15 minutes
    White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
     
    #1 Srkolodn, Oct 4, 2014
  2. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Do you have a way to control fermentation temp, and keep it very cool and consistent?

    Just take the recipe and put it in beersmith or something and raise the gravity.

    My personal opinion, you are barking up a very thin tree. Making a stout that large, will be quite a bit of work, and you will have to have a few things like a way to inject oxygen atleast twice, control the fermentation temp and keep it low and consistent, and pitch a ton of yeast.

    The other thing, is having yeast that will handle 15-20 ABV. Extract never really dries out, which helps your case on something thick, but thick generally means, higher FG. You'd need a huge OG, and luck to get an extract brew to finish low enough to be drinkable, yet alone hit your goals on ABV.

    I've got a big stout that is aged in bourbon barrels on tap now, it was 1.125-1.023, and then picked up some love from the barrel.. It's not something you'd nip on everyday, I'll put it that way.
     
    #2 FATC1TY, Oct 4, 2014
    PapaGoose03 likes this.
  3. ScottieJD

    ScottieJD Initiate (0) Sep 25, 2010 California

    @Srkolodn

    Did this ever work out? I think we have similar needs.
     
    #3 ScottieJD, Jan 17, 2015
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