Strong Brew Recipe

[j1gsaw]

Howdy all, im fairly new to the home brewing scene, but have already put a few brews down.
I started with the usual kit lager, but have also done up a Elephant Beer and Stout.
The big question of the day is, can someone give me a recipe or two for a very strong lager/ale etc.
Im talking 8-12%+
Simpler the better but i am keen to take on a challenge. cheers.

 

[fraser_john]

Take a look in the recipe database, quite a few there, look for barley wines if you want a strong ale!

 

[boingk]

Sounds like the perfect chance for a Belgian Strong Ale!

Beer kit 1.7kg,
3kg light dried malt,
500g dextrose or white sugar,
10-15g Hallertau hops @ 20min

With the kit aim for something that already has a bit of bitterness about it. Something like a Coopers Real Ale or Sparkling Ale would be perfect. Ditch the kit yeast and get either Safbrew S-33, T-58, or culture the yeast out of a bottle of Chimay Red or La Trappe Blonde and you're in business! Keep it at 18-20'C and it'll come out like a Trappist ale, with a whole heap of malt character and alcohol in the low to mid 9's.

PM me on this if you want, I'm doing one of these myself at the moment.

Cheers - boingk

 

[j1gsaw]

Sounds like the perfect chance for a Belgian Strong Ale!

Beer kit 1.7kg,
3kg light dried malt,
500g dextrose or white sugar,
10-15g Hallertau hops @ 20min

With the kit aim for something that already has a bit of bitterness about it. Something like a Coopers Real Ale or Sparkling Ale would be perfect. Ditch the kit yeast and get either Safbrew S-33, T-58, or culture the yeast out of a bottle of Chimay Red or La Trappe Blonde and you're in business! Keep it at 18-20'C and it'll come out like a Trappist ale, with a whole heap of malt character and alcohol in the low to mid 9's.

PM me on this if you want, I'm doing one of these myself at the moment.

Cheers - boingk

THANKS GENTS, SHALL LOOK INTO IT.

 

[Bribie G]

If you want a nice strong and very easy stout (caution, health warning )

2 cans of Coopers Stout
1 kg Light dried malt extract
1 kg dextrose

Nottingham Ale yeast

After four days, dry hop with 20g fuggles pellets straight into fermenter.

Tastes brilliant after three months, drank my last one on Christmas Eve, but more than drinkable after a month in the bottle.

 

[Bizier]

I have an American IPA in ferment... When I do the sugar addition in a couple of days, it should come to mid 9% somewhere. Though this high alc is "not to style".

I would be cautious about a high gravity ale at this time of year if you dont have temp control, might be achy breaky head material.

 

[muckanic]

As has already been suggested, a double-can approach can make a fairly decent imperial stout, and the robust flavour hides some of the shortcomings of the cans. I find two tins of actual stout base can be too bitter, whereas a double lager/draught is about right. Ergo:

2 X Woolies/Coles lager/draught (fingers crossed the cans aren't old and oxidised)

0.5 kg wheat or rye malt plus 0.5 kg of roast barley (crushed wet in a blender if no other options are available, saucepan mash, quick 'n' dirty sparge through a big strainer then boiled for a minimum of half an hour in order to get low-weight proteins into solution)

1 kg dextrose

12-25g flavouring hops (optional, and not strictly appropriate for the style, but compensates for the shortcomings of the hop extract)

Cooper's bottling yeast, or a decent dried variety like from Fermentis/Safale. Use a 1L starter and plenty of wort aeration.

 

[Mr.Moonshine]

Boingk, would you consider a culture from 2 bottles of westmalle trippel to be appropriate for this belgian strong ale? I picked up some bottles of the stuff cheap at the myer bottlo in the city, and was wondering if I could jack the yeast for something weird and belgian (Though I've heard the yeast is often in bad shape, and if the bottles were on special they might not be too fresh).

Cheers,

Mr.Moonshine

 

[Swinging Beef]

Boingk, would you consider a culture from 2 bottles of westmalle trippel to be appropriate for this belgian strong ale? I picked up some bottles of the stuff cheap at the myer bottlo in the city, and was wondering if I could jack the yeast for something weird and belgian (Though I've heard the yeast is often in bad shape, and if the bottles were on special they might not be too fresh).
Cheers,
Mr.Moonshine

YES!
Culture them up, if they ferment, then they cant be in too bad a shape and the new babies will be tough.