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1% Alcohol All-Grain Beerhor: John McKissacke: December 2006

you ever want to do something just because someone told you it couldn't be done? A comment at a homebrew club mee

mebrewer on a quest to brew an all-grain beer over 20% alcohol by volume.

I am sure many of us have tried some of the extreme beers such as Dogfish Heads 120 Minute IPA, at 21%me (ABV). A few of us may have even tasted Samuel Adams Utopia with an outrageous alcohol level of 25% ABV. At over $100 per bottle, nooss my lips. These beers are super high gravity beers, but they are not all-grain beers. Both are brewed with a fairly large amount of sugars or s the alcohol level. So, what is the highest alcohol level a homebrewer can expect to reach brewing an all-grain beer?

e you ever tried to do something, just because somebody told you it could not be done? A friend in my local homebrew club Golden Trianglmebrewers Club in Southeast Texas told me it was impossible to brew an all-grain beer over 20% ABV. He then went on to say that he had rehighest I could ever expect to achieve as a homebrewer. EVER. Well, that night I could not fall asleep because I was thinking about how to brewV all-grain beer. I woke up thinking about it and over the next several weeks, reading and researching big-beer brewing took most of my spare tlt was an extreme homebrewed all-grain old ale.

challenge was to pass 20% ABV with all-grain procedures, so without beating around the bush any more, here is my recipe and brewing proced

ocedures

egin with, I made a 1-gallon (3.8-L) yeast starter at a specific gravity of 1.066. The starter was fermented in a 6.5-gallon (25 L) carboy. (If you track of the volume and gravity of your starter, as you will need this information to calculate your wort gravity accurately).

ched the starter with White Labs WLP099 (High Gravity) yeast. According to the White Labs website, it can ferment beers to 25% ABV.

shed 31 lbs. (14 kg) of Maris Otter malt at 146 F (63 C) overnight. (If you try this, you only need to mash until conversion is complete). You9.5 gallons (37 L) of mash liquor for a mash thickness of 1.25 quarts per pound (2.6 L/kg). At this thickness, the whole mash will fit comfortab

verted keg (or keggle, as theyre sometimes called).

arged very slowly until all the sugar was extracted. I ended up collecting 18 gallons (68 L) of wort in two kettles. Be sure to plan far enough ahesparge water is ready.
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n boiled down the wort in the two separate pots to 4 gallons (15 L). I boiled slowly to reduce caramelization. I also put a clip-on fan on ewing on the surface of the wort. This was intended to prevent boil overs and it worked. (It really did, I dont brew without one now.) I also suspewort to boil down much faster by blowing the steam away.

ded my hops for the final 60 minutes of boil. In a normal gravity wort, they would yield a calculated value of over 100 IBUs. Given the extremeity of the wort, I am not sure what a reasonable calculated IBU value would be. The final 4.0 gallons (15 L) wort had an original gravity (OG) o

mbined with the 1-gallon (3.8-L) starter, I calculated an OG of 1.210.

n added only 1.0 gallon (3.8 L) of OG 1.246 wort to the 1-gallon (3.8-L) starter. I oxygenated the combined wort for 15 minutes with oxygen (ed an airlock. For oxygenation, I used a small welding oxygen cylinder I bought just for brewing. If you are using air, you should probably aer

nned the remaining 3 gallons (11 L) of high-gravity wort in 1 quart (~1 L) mason jars, the kind used in food preservation. To do this, I just sipho which is so thick that it siphons very slowly into jars. I set the lids on loosely and placed them in a water bath, which I then boiled for 15

r boiling, I tightened the lids. The reason I canned the wort and set it aside was to add the wort to the fermentation in stages. (See the Septembe

e of BYO and the October 2006 Mail column for more on canning wort.) By adding fresh wort every time the main fermentation subsides, the germenting wort will remain relatively low. This was intended to allow the yeast to work in a less stressful environment than a standard high-gra

mentation (when the yeast has to deal with all of the high-gravity wort at once).

ach stage, I let the beer ferment until fermentation activity subsided noticeably. I waited until the rate of bubbling in the airlock was less than ony 30 seconds.

r the fermentation slowed, I added one quart (~1 L) of high-gravity wort and oxygenated the beer for 5 minutes minimum with O2. The oxygenntial to keep the yeast population healthy and able to pass 20% ABV. I added fresh wort every time fermentation slowed and aerated after each r the final addition of wort, I let the whole thing ferment out.

n the yeast had consumed all the sugars it could from my wort, I added 8 crushed Beano tablets. The idea was to break down unfermentable suinto fermentable ones.

r mashing, 20% or more of the mash carbohydrates are sugars (or other carbohydrates) that brewers yeast cannot utilize. In a huge beer like thi

e need to be degraded into simpler sugars to increase the alcohol level and to prevent the beer from being too thick. (Doing a step mash with nd 140 F (60 C) is also an option to make a very fermentable initial wort.) Again I let the fermentation proceed until it was done, then I addedhed Beano tablets. When this fermentation ended, I let the beer sit about a month. Bottle conditioning was out of the question due to the high alkegged it and force carbonated.

avor

beer is thick and a little sweet, but the hop bitterness is right there with it for balance. A rich caramel flavor blends nicely and a faint flavor of ough. Im not sure where the oak came from. I think this beer would go great with a slice of Grandmas pecan pie.

cohol Level

m the drop in specific gravity, I calculated the alcohol level as 21.4% ABV. Of course, as a homebrewer, I dont have the equipment to test the anow how accurate that is. But, the beer is very alcoholic.

inally I was going to call this beer the Old Fat Otter since the only grain I used was Maris Otter malt. After my first taste, I was surprised thaalmost hidden. My first thought was, If you didnt know how much alcohol was in this beer, it would be a real killer. For this reason, I nameduse of Death.

xt Time

or should I say when? I brew an extreme all-grain beer again, I will change a few things.

t time, I will add the Beano much sooner, probably when I pitch my yeast. I think this will shorten the overall fermentation time and may allowermentables to be converted before the alcohol level gets too high. I may also add Beano to my mash tun, to start the conversion of non-fermener.

ther option for aeration would be to only aerate the quarts (liters) of high-gravity wort and pitch them with fresh yeast. After 20 minutes or so, ythe pitched wort to the beer.

idea behind this is that you would not aerate beer that has partially fermented, as this can cause problems in the finished beer (including the prossive amounts of diacetyl, although this didnt happen in my beer). The yeast should quickly take up any oxygen in the aerated, high-gravity wis then pitched to the main fermentation, the wort addition will contain yeast that has been energized by oxygen, but the fermenting beer itself w

osed to oxygen. It may be worth a try.

he recipe side, I would also like to add some grains that are a little more roasty. They said it couldnt be done so I went ahead and did it. If yuse of Death, or something similar, keep your yeast happy and you will have cause to celebrate.

ECIPE

use of Death


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weet 0

44

allons/19 L, all-grain)

ual OG = 1.210 FG = 1.044= ?? SRM = ?? ABV = 21%

redients

31 lbs. (14 kg) Maris Otter pale ale malt32 AAU Warrior hops (60 min)(2.0 oz. /57 g of 16% alpha acids)18 AAU Amarillo hops (60 min)(2.0 oz./57 g of 9% alpha acids)

13 tablets BeanoWhite Labs WLP099 (Super High Gravity Ale) yeast

p by Step

e a 1-gallon (3.8-L) yeast starter with an original gravity of 1.066. Put wort in 6.5-gallon (25-L) carboy and pitch yeast.

9.7 gallons (37 L) of water to 157 F (69 C) and stir in crushed grains. You will need at least 14 gallons/56 quarts (53 L) of mash tun space tomash rest for at least 90 minutes at 146 F (63 C) or until an iodine test indicates conversion is complete. (I mashed over-night). You are shootfermentable wort. Recirculate until the wort is clear and then begin the runoff. Sparge with 180 F (82 C) until grain bed temperature reachesthen sparge with 170 F (77 C) water. Collect 18 gallons (68 L) of wort and boil to reduce volume to 4.0 gallons (15 L). While boiling, attempmize the amount of color pickup. Cool wort and transfer 1.0 gallon (3.8 L) of wort to your carboy. Aerate well. Can the remaining 3 gallons (1qt. (~1 L) canning jars. When the main fermentation slows, add more high gravity wort and aerate. Repeat. When all wort has fermented, add 8no. Add 5 more Beano tablets when fermentation slows again. After beer conditions, keg and force carbonate.

n McKissack (Johhny Max) produces the BrewCrAzY.com podcasts. He is a member of the Golden Triangle Homebrewers club in Texas.

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