bellmtbbq
Well-Known Member
Anyone who has had Dogfish 120 Minute before (18-22% ABV) knows that it's extremely syrupy and sweet. While you need that sweetness in such a big beer, most find it a little over the top.
Clone to get a feel: http://www.homebrewchef.com/120minuteIPArecipe.html
The issue with sacch, even if you use a high attenuating yeast and lots of sugar/dextrose, you don't get the attenuation needed from a 1.170-1.190 beer. Brett is fantastic with attenuation issues and works miracles on relatively short chained sugars. Also, many wild Brett strains manage to infect 13-16% easily, so there must be many alcohol tolerant strains.
Also, the infection worry that is critical in such a beer with all the removing, adding, and testing would still be significant but minimized due to the Brett addition already.
While I've got tons of experience with Brett, I'm a little unsure. My thinking is that I'd pitch an English ale yeast into the original 1.090 beer, and then add the Brett as I start dextrose additions. The 4-6 months necessary to let the mixed fermentation finish would also be a good start to aging/cellaring the beer. The only trouble is I don't keg, and there's no way to bottle carb this. I'm sure I could figure something out.
What do people think? It'd take some yeast wrangling at work in my lab but it's feasible, I think. I'd love to make a cellar-able 20% ABV beer that isn't too syrupy that I could enjoy for perhaps several decades.
Clone to get a feel: http://www.homebrewchef.com/120minuteIPArecipe.html
The issue with sacch, even if you use a high attenuating yeast and lots of sugar/dextrose, you don't get the attenuation needed from a 1.170-1.190 beer. Brett is fantastic with attenuation issues and works miracles on relatively short chained sugars. Also, many wild Brett strains manage to infect 13-16% easily, so there must be many alcohol tolerant strains.
Also, the infection worry that is critical in such a beer with all the removing, adding, and testing would still be significant but minimized due to the Brett addition already.
While I've got tons of experience with Brett, I'm a little unsure. My thinking is that I'd pitch an English ale yeast into the original 1.090 beer, and then add the Brett as I start dextrose additions. The 4-6 months necessary to let the mixed fermentation finish would also be a good start to aging/cellaring the beer. The only trouble is I don't keg, and there's no way to bottle carb this. I'm sure I could figure something out.
What do people think? It'd take some yeast wrangling at work in my lab but it's feasible, I think. I'd love to make a cellar-able 20% ABV beer that isn't too syrupy that I could enjoy for perhaps several decades.