Low Gravity High Alcohol beer

Discussion in 'General Brewing Discussions' started by jarvas99, Jun 30, 2016.

  1. jarvas99

    jarvas99 New Member

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    Any suggestions on how to achieve a low final gravity with a high abv. Seems like strengthening the attenuation of the yeast is a start but not sure how to go about doing that. Any pointers for a noob brewer will be appreciated.
     
  2. Ozarks Mountain Brew

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    the only way to do what your wanting is to add enzymes but it will be a very thin beer and almost watery, I personally wouldn't try it
     
  3. jarvas99

    jarvas99 New Member

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    Reason I ask is I'm trying to come up with a recipe for a Modern Times Protocosmos beer using a partial mash.

    Here is what I have found on their label-
    ABV: 7%
    IBU: 90
    Final Gravity: 1.008
    SRM: 4

    Hops: Galaxy, Ahtanum and Centennial
    Grains: Two Row, Carapils, Munich and Vienna

    Here is my started recipe: http://www.brewersfriend.com/homebrew/r ... rotocosmos
     
  4. Ozarks Mountain Brew

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    ok I thought you meant low starting gravity, all you need is some sugar and a good yeast that eats everything or with a great attenuation, us05 kind of does
     
  5. jarvas99

    jarvas99 New Member

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    So taking US-05 up to 87% shouldn't be a problem you think if I use a starter (1/2 DME 2 cups water on a stir plate) for maybe a day?
     
  6. Ozarks Mountain Brew

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    as cheap as it is just use more packs, just rehydrate by adding sugar to distilled water in a sanitized glass to get the yeast started and you'll be fine
     
  7. Ozarks Mountain Brew

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    only rehydrate like I said a half hour before fermentation otherwise it will be foaming over the top. it only takes 30 minutes to go crazy
     
  8. artbreu

    artbreu Member

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    There's a couple of things that will help drive up ABV:

    Rouse the yeast. Do this just after fermentation begins to slow. Don't worry about oxidation as long you plan to keep it on the yeast for some time. The yeast will clean up any oxygen introduced into the wort through rousing.

    Add additional sugar. Add to the primary once fermentation begins to slow. The yeast will become active again and dry things out further than where you started.

    Increase the temperature of the primary. Once the primary fermentation is complete, there is no longer a concern of off flavors from fermenting too high, you can let it sit in a warmer location. This will increase the yeasts metabolic rate.

    Lower mash temperature. If you mash in the high 140s to low 150s you will generally produce a more fermentable wort, which will lower FG.

    Grain selection. Avoid cara/dextrine malt. They lower the fermentability of the wort. Replace with other malts to add color (chocolate in super small quantities or darker kilned malts in smaller amounts).

    Yeast selection. Pick a yeast that dries things out. S-05 is very good for this. Nottingham is even better (but different, thinner results).
     
  9. newmanwell

    newmanwell Active Member

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    Also consider a long mash of 90+ minutes. Let those enzymes work.
     
  10. TheZel66

    TheZel66 Member

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    If you mash, I would mash at a low end temp, 145F ish, and for a long time like 90 mins. simple sugars that can be converted easily. use some Belgian candi sugar or rice syrup solids to bulk up OG with stuff that's 100% fermentable. 1.008 isn't that hard to get to. Use a highly attenuable yeast as well. White Labs California Ale yeast is good.
     
  11. jarvas99

    jarvas99 New Member

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    Thanks for the responses :) Great to be part of a brewing community now.
     

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