Posted By Chris O'Neill on July 14, 2009

Now is the time I have started experimenting with batches of beer. Previously I’ve only changed very small variables in the brewing process, such as extra dry hopping or flavour additives. The vision I have for this beer is a cream ale with very intense flavour and a higher than usual alcohol percentage (shooting for 7% if possible).

In order to accomplish this I had to use considerably more malt (grain) and adjust the method to extract more essence from the grain. This will provide more body in addition to more fermentable sugars, which will create more alcohol. Also, the quantity of hops has been slightly increased in anticipation of it needing to match a stronger body.

I have to give a shout out to Dan for helping tweak the recipe. He’s the guy I buy my beer making supplies from here in Vancouver.

There are two main differences used in the method for this batch compared to others I’ve made. Firstly, due to the very large amount of malt there wasn’t enough room in my mash tun for all 18 lbs of grain and its matching 18 litres of water. I was only able to fit roughly 16.5 litres of water for the mash. Secondly, I steeped the mash for almost 2.5 hours at a lower temperature, around 60-65 C. By the time I started the mash, completely cycled the sparge water, and drained the wort, it was just over 3 hours.

Here’s the recipe (all grain)

16 lbs 2-row pale malt
1 lb barley flakes
0.35 lbs crystal malt
0.25 lbs carapils malt
0.25 lbs chocolate malt
2 oz willamette whole hops
nottingham ale yeast

I’m excited about this experimental batch and will keep you posted on its progress.

Categories: General, Homebrew Recipes, My Brews
Tags: alcohol, cream ale, experiment, intense, strong