The challenges of the brewer
Have you ever thought about sailing towards the turbulent waters of high gravity beers? From the warm flavors of the Barley Wines to the intense imperial Stouts, there are a number of challenges that can take off the most experienced brewer. We are going to crumble some considerations and tricks of the trade that will help you navigate these complexities.
Considerations in the elaboration of powerful beers
First of all, you must put on your crazy scientist hat and understand that your efficiency rates will suffer a remarkable blow. When you enter the high gravities, you are likely to get a much lower volume of sugars for each pound of grain used. Imagine that you prepare a 19-liter lot with 4 kg of grains: you would usually need around 50-52 liters of water. But, if you decide to equip yourself for a robust barley, be careful! With 6 kg of grains, you will only use approximately 2.8 liters of water per kilogram. So, goodbye beer efficiency?
The ability of your team
A point that you should not overlook is the size of your mash tun. For example, a 19 -liter cooler only accepts about 5.9 kg of grains. Does it sound insufficient? It is because it is. To avoid a potential beer disaster, be sure to previously calculate the space you need, you will not want your brewery to look like a scene of a grain shipwreck!
The show star: the yeast
Let’s talk about yeast. This little heroine needs to be chosen with great care. If you are aiming at an alcohol of 14%, a common yeast could leave your fermentation halfway and end up with a sweet barley wines that nobody wants. Opt high performance yeasts, such as wine or champagne, which can handle high gravity stress.
Avoid osmotic shock
And let’s not forget the phenomenon of osmotic shock. By adding dry yeast directly to a dense must, sugars make yeast cells burst as balloons at a party. To avoid that, be sure to rehydrate the yeast correctly and gradually add it to the must. Start with warm water and see little by little so as not to scare the poor yeasts.
Patience: The key to fermentation success
Remember, powerful beers are like a good wine: they benefit from time! Fermentation can start as a rocket, but then stops as alcohol goes up. If you think your beer will be ready in a couple of weeks, plant it again. He spends months, and even a year, if necessary, and observe how flavors settle and refine themselves.
So, if you plan to throw yourself into the fabulous world of high -gravity beers, carry this arsenal of knowledge with you. I hope these tips help you obtain beers worthy of the great taverns. Until next time in the fabulous beer universe!
