21% Alcohol All-Grain Beer

Cause of Death
(5 gallons/19 L, all-grain)

Virtual OG = 1.210 FG = 1.044
IBU = ?? SRM = ?? ABV = 21%
Ingredients

* 31 lbs. (14 kg) Maris Otter pale ale malt
* 32 AAU Warrior hops (60 min)
* (2.0 oz. /57 g of 16% alpha acids)
* 18 AAU Amarillo hops (60 min)
* (2.0 oz./57 g of 9% alpha acids)
* 13 tablets Beano
* White Labs WLP099 (Super High Gravity Ale) yeast

Step by Step

Make a 1-gallon (3.8-L) yeast starter with an original gravity of 1.066. Put wort in 6.5-gallon (25-L) carboy and pitch yeast.

Heat 9.7 gallons (37 L) of water to 157 °F (69 °C) and stir in crushed grains. You will need at least 14 gallons/56 quarts (53 L) of mash tun space to do this. Let mash rest for at least 90 minutes at 146 °F (63 °C) or until an iodine test indicates conversion is complete. (I mashed over-night). You are shooting for a very fermentable wort. Recirculate until the wort is clear and then begin the runoff. Sparge with 180 °F (82 °C) until grain bed temperature reaches 170 °F (77 °C), then sparge with 170 °F (77 °C) water. Collect 18 gallons (68 L) of wort and boil to reduce volume to 4.0 gallons (15 L). While boiling, attempt to minimize the amount of color pickup. Cool wort and transfer 1.0 gallon (3.8 L) of wort to your carboy. Aerate well. Can the remaining 3 gallons (11 L) of wort in 1 qt. (~1 L) canning jars. When the main fermentation slows, add more high gravity wort and aerate. Repeat. When all wort has fermented, add 8 tablets of Beano. Add 5 more Beano tablets when fermentation slows again. After beer conditions, keg and force carbonate.