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Death By Beer All-grain
Color
Stats
OG1.188
FG1.020
IBU190
ABV21.70 %
SRM16
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
20% + extreem beer
Submitted by Paul White on 02-Aug-2008

Recipe Details
Tasting Notes
Awards
Boil Volume 7.50 gallons
Boil Time 120 minutes
Batch Size 5.00 gallons
Yeast 2 vails of WLP099 (75% app. attenuation)
Primary Fermentation 1 Month Glass
Secondary Fermentation 10 Months Glass
Other Fermentation 1 month oak barrel
Procedure Collect 1.5 gallons of wort in carboy and pitch 2 L starter after 5 minute oxygenation with pure O2, After active fermentation add 1 quart of wort, from heat sealed jars collected from boil kettle, every day with a quick shot of O2 for 1 min at each addition. Primary 1 month in 6.5 gallon carboy, transfered for 1 month in oak barrel and finish in secondary for 10 months.
  Style Comparison
  Low   High
OG 1.188
FG 1.020
IBU 190
SRM 16
ABV 21.70
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
93.8 % 30.00 American Two-row Pale Briess 177.6 1.8
4.7 % 1.50 American Crystal 60L 8.2 60.0
1.6 % 0.50 American Crystal 40L 2.7 40.0
  32.00     188.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 4.00 Chinook Whole/Plug 14.3 57.2 60 0.117 100.4
25.0 % 4.00 Amarillo Whole/Plug 9.8 39.2 60 0.117 68.8
25.0 % 4.00 Fuggles Whole/Plug 6.0 24.0 15 0.058 20.9
12.5 % 2.00 Hallertau New Zealand Whole/Plug 8.5 17.0 0 0.000 0.0
12.5 % 2.00 Hallertau New Zealand Dry Hop Whole/Plug 8.5 17.0 0 0.000 0.0
  16.00               190.0
Miscellaneous Ingredients
Weight/Units Name Notes
6 Tablets Beano 2 weeks
6 Tablets Beano Secondary