I brewed this at the weekend. My plan is to bottle condition it and age it until Christmas time when it should hopefully be a nice winter strong beer.
Brew length about 6.5 L
125g crystal malt
100g amber malt
1500g maris otter
910g generic pale malt
200g brown sugar
mash at 66º
Hops: 4g Challenger
10g Northern Brewer
15g Boadicea
Late hops: 10g Boadicea at 15mins
OG 1088
What would a reasonable finishing gravity for a beer of this strength be?
KKKK Strong Ale
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BarnsleyBrewer
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Re: KKKK Strong Ale
Laid on the floor slaughtered in a comaInvalid Stout wrote:I brewed this at the weekend. My plan is to bottle condition it and age it until Christmas time when it should hopefully be a nice winter strong beer.
What would a reasonable finish be for a beer of this strength?
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Re: KKKK Strong Ale
A quarter of the Og is reasonable aproximation, but it depends on the yeast.
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simple one
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Re: KKKK Strong Ale
If the yeast is pitched well. Then I would say a 3/4 drop would be accurate. But not taking the sugar in to account.... that will pretty much all go.
I take it you have set your eff at 63% ish.... It should finish around 1015 (depending on the yeast).
I take it you have set your eff at 63% ish.... It should finish around 1015 (depending on the yeast).
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Invalid Stout
Re: KKKK Strong Ale
My sample jar is down from 1040 this morning to 1035 this evening. I may rouse it if it appears to be getting stuck.
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simple one
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Re: KKKK Strong Ale
What yeast and how much did you pitch?
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Invalid Stout
Re: KKKK Strong Ale
White Shield harvested from my last brew, and I pitched about an espresso cupful of slurry. It's taken off well and is producing plenty of CO2.
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Dennis King
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Re: KKKK Strong Ale
One K less in the name and you could be in trouble.
Re: KKKK Strong Ale
Hope your KKKK turns out fine for Christmas, but do try to hide at least a couple of bottles away for Christmas 2010, by which time it will have matured to perfection.
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Invalid Stout
Re: KKKK Strong Ale
I might brew something else in January for next Christmas.
Question: when bottling a strong ale that will be bottle conditioned and aged, do you want the same amount of yeast, slightly less, or slightly more than normal? Also, should I slightly under-prime it?
Question: when bottling a strong ale that will be bottle conditioned and aged, do you want the same amount of yeast, slightly less, or slightly more than normal? Also, should I slightly under-prime it?
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Invalid Stout
Re: KKKK Strong Ale
Just tried some of this and it's quite badly oxidised 
Oddly I never notice oxidisation in my weaker beers, although I have used exactly the same poor technique with them.
Oddly I never notice oxidisation in my weaker beers, although I have used exactly the same poor technique with them.
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Invalid Stout
Re: KKKK Strong Ale
I opened one of these tonight to see how it's getting on. I don't like it much but it's better than it was eleven months ago. The natural carbonation is beautiful.