to account for a drop off in mash efficiency, maybe 10% less (I've read about to 40%!). 16kg of grain to make 30 litres. Sugar will thin the body. It could affect fermentation – an option is to add it later in fermentation You will be lucky to hit your numbers pre-boil! Have DME/other sugar to hand (or you can boil for longer)
a simplified mash profile : HochKurtz – ‘short’ high – usually 72C/15mins. Mashing out is not necessary. Reduce sparge/no sparge and mash twice. Maximum OG is 1075-1080 (pre-boil) More time to mash and sparge
your mash tun Ways to max your mash tun Mash thicker than usual Up your step mash temperature to nearly boiling to minimise that volume. Mash cap your speciality malts (or cold steep etc) Do two mashes!
a batch of low strength beer, rack the beer off and pitch on to the yeast cake. Give time for the yeast to settle (the fine yeast drives attenuation) Planning! (I forgot lagers would ferment slower than ales!) I made a 5.5% Dortmunder, but had to rush the end. You still need to make starters for the ‘starter’ beer! For our second batch I made stepped starters up to 5 litres or so. I was sick of making yeast at this point. More More Yeast
into high sugar, high osmotic potential wort. They end up in high alcohol beer. That’s a stressful journey, though maybe less so at the end. To liven up, then grow and reproduce they need stuff. Give them that stuff! Oxygenate the wort. Repeat at 8-12 hours in. (then stop) Add nutrients. Good ones. Pitch fresh starter. Make the environment nice! Consider adding sugars after the initial fermentation. Talk to them. Laugh with them. Dance with them. Love them More More (Healthy) Yeast
take longer, and the yeast will slow down and suffer with more alcohol present. Use a tolerant yeast after primary eg Super High Gravity Ale Yeast (WLP099)! Give the yeast time after fermentation to clear up – acetaldehyde etc. Drop the temperature slowly (4C a day for lagers) to keep yeast alive for lagering/ bulk ageing.
to mellow, to meld. Bulk ageing works wonders, in my experience – use impermeable vessels if ageing more than 3 months – eg glass carboy, or ss vessels. MINIMISE HEADPACE. Steady temperature is good, not too hot. Plan to make before winter and age cold. This continues in the bottle. Carbonation may take a long time. Fresh yeast may need to be added at bottle. Adding sugar at bottling – some say not needed, time will do it. Depends on yeast health, time etc. Err on the safe side (less sugar, or champagne bottles)