I've always held back from brewing very strong beers as I like proper drinking beer, rather than sipping beer. However I've got plenty of beer under the stairs, so can afford to take the extra time to ferment out a strong beer & wait for it to mature that bit longer in a bottle. I only sparged with a minimum of water, but still the OG of 1.100 took me a little by suprise though.
Mash - 1 hour 5 mins. 66ºC initially, dropping to 60ºC at the end
5.5 Kg pale malt
1 teaspoon MgSO4
1 teaspoon CaSO4
½ teaspoon sea salt
Boil - 1 hour
150g of Savinjski Golding pellets added 55 mins from end
110g of Savinjski Golding pellets added 25 mins from end
90g of El Dorado pellets added 15 mins from end
8g of Irish Moss added 15 mins from end of boil
The beer was cooled to 24ºC with my wort chiller & splashed into a fermentation vessel on top of a slurry of US-05 yeast taken from my last brew Diagnosis Mango. 11 litres of wort was collected in FV. The OG was a staggering 1.100! If that drops to 1.030 that will give me an alcohol level of around 9.2%.
I added the dregs from 3 bottles of commercial soured beers after 6 days in primary fermentation with the hope that microorganisms present will take in my beer & sour it in turn. This will help prevent it being a treacly sweet beer, although the large hop addition may already have done that.
Transferred into a secondary fermenter after 8 days. Verdict on transfer - tastes like orange liqueur mixed with whisky. Magnificent.