A while back I bought a Coopers English Bitter kit and 1kg of DME. This is just sitting here and I would like to use it before it I forget about it and it gets old. I was just planning on doing it as a standard 23L batch, but recently I've been doing some PM's and now an AG beer on a smaller scale.
What I've been thinking is using the K+K in a ~12L batch to get a big beer. Just plugging that into the kit/extract spreadsheet gives me an OG of 1.075 and 61.4 IBU. If I add another 500g of DME it pumps it up to 1.091. I've never made a beer that big and I'm not sure if this will even be drinkable. I was thinking I could leave it like that and end up with a barleywine? My other thought was to cold steep some choc malt (I have some leftover that i would like to use up) and coffee to end up with a monster dark ale? Anything else I could try?
Has anyone ever tried brewing a high gravity, small batch K+K like this? I'd be happy brewing anything, but am slightly leaning towards the dark ale option. I had this recently and it was delicious http://www.ratebeer.com/beer/to-ol-mochaccino-messiah/172760/ . I should add that I can only ferment one beer at a time and usually just go from primary to bottling. If I leave a beer this big for just 3-4 weeks in primary and then bottle condition for 6+ months, will that work, or am I asking for trouble?
Cheers!
What I've been thinking is using the K+K in a ~12L batch to get a big beer. Just plugging that into the kit/extract spreadsheet gives me an OG of 1.075 and 61.4 IBU. If I add another 500g of DME it pumps it up to 1.091. I've never made a beer that big and I'm not sure if this will even be drinkable. I was thinking I could leave it like that and end up with a barleywine? My other thought was to cold steep some choc malt (I have some leftover that i would like to use up) and coffee to end up with a monster dark ale? Anything else I could try?
Has anyone ever tried brewing a high gravity, small batch K+K like this? I'd be happy brewing anything, but am slightly leaning towards the dark ale option. I had this recently and it was delicious http://www.ratebeer.com/beer/to-ol-mochaccino-messiah/172760/ . I should add that I can only ferment one beer at a time and usually just go from primary to bottling. If I leave a beer this big for just 3-4 weeks in primary and then bottle condition for 6+ months, will that work, or am I asking for trouble?
Cheers!