Very High Gravity Mash Temp

Discussion in 'Homebrewing' started by RallyMachine, Mar 10, 2016.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Some wine yeasts will ferment maltose and maltotriose. One wine yeast that can ferment a beer wort has an ABV tolerance of 18%. However, it's a ale yeast killer, so not a good choice for a co-pitch.

    The most fermentable wort can be achieved with something like a 10 step mash. Have fun with that!

    Or you could, oh...I don't know...ADD SOME SUGAR, DAMN IT !!!
     
    #21 Brew_Betty, Mar 12, 2016
    GormBrewhouse likes this.
  2. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Or vodka. :grinning:
     
    #22 dmtaylor, Mar 12, 2016
  3. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    What yeast are you referring to?
     
    #23 FeDUBBELFIST, Mar 12, 2016
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Lalvin K1-V1116
     
    #24 Brew_Betty, Mar 12, 2016
    FeDUBBELFIST likes this.
  5. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    Haha I'm doing a turbid mash SF beer today and this RIS tomorrow so I guess why not right?

    But honestly I'll probably just use brown sugar to boost the gravity a bit. Shooting for a FG of 1.036

    I've got a fermentation chamber so I'm thinking 68° core temp ramping up to 70 or so over the next few days?
     
    #25 RallyMachine, Mar 12, 2016
  6. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Have you fermented wort with this yeast personally? I'm curious what kind of attenuation you saw if so. Thanks.
     
    #26 FeDUBBELFIST, Mar 12, 2016
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I haven't used it. At least one beer brewery has used it as their house strain according to Danstar.
     
    #27 Brew_Betty, Mar 12, 2016
  8. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    FWIW I mashed a big stout at 160 for an hour, and while the fg was high, it was half the fg dark lord comes in at. Its big, chewy, but not super sweet. Unfortunately the temps got away from me and there are some unwanted esters in there I am not a fan of.
     
    #28 SFACRKnight, Mar 12, 2016
  9. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    What was your OG, FG and yeast strain?
     
    #29 RallyMachine, Mar 12, 2016
  10. chavinparty

    chavinparty Zealot (653) Jan 4, 2015 New Hampshire

    What's the most sugar you would use for a huge beer? Just curious I've found more than a few pounds in 5 gallons affects the flavor a bit but that's Belgians and IPAs I would think you could use more in a big stout without noticing
     
    #30 chavinparty, Mar 12, 2016
  11. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I'd use 2# of sugar for this beer, which is only 6.7% and use less base malt. It would bring the FG down to the mid 1.020s.
    But it isn't my beer. Some people like diabeetus stouts. I don't. Mid 1.020s is sweet enough for me.
     
    #31 Brew_Betty, Mar 13, 2016
  12. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    1.123 og
    1.039 fg
    irish ale yeast from wlp. If I had used 001 I think I would have been better off.
     
    #32 SFACRKnight, Mar 13, 2016
    RallyMachine likes this.
  13. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    I understand the diabeetus stout joke but there's actually more calories in a gram of alcohol than a gram of sugar lol
     
    #33 RallyMachine, Mar 13, 2016
  14. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    Just an update on this. Mashed at 150ish for 90 minutes. No sugar added and hit OG of 1.144ish after boil. Crazy vigorous fermentation that stopped at 1.044 (13.2%) a little higher than I would have hoped. Added about half a gallon of water with 2lbs and some champagne yeast. Finished at 1.039 (some dilution from water/sugar combo) but it seems all added sugar fermented out. Resulting in a ~15% abv beer. Ibu was 100 so it balances the sweetness nicely.
     
    #34 RallyMachine, Apr 16, 2016
    pittvkyle7 and dmtaylor like this.
  15. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    You are going to need to aerate this wort very well.
     
    #35 Tebuken, Apr 17, 2016
Page 2 of 2
Thread Status:
Not open for further replies.