Beer Volcano
Brewer
- Joined
- Nov 21, 2017
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- 41
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It seems every time I come up with an idea for a new way to do a beer, I see that it's been done. Of course, the chances of that are high because beer has been around for ages and just about everything under the sun has already been tried.
So, I was thinking of a weird way to do beer and was wondering if anyone has ever heard of such a thing. Also, I'd like to know if anyone can spot any obvious problems with it.
What I'd like to try is to make a beer that still has a lot of simple sugars in it. I don't necessarily want it to be very sweet. It can be balanced with lots of hops or spices.
I want to try it like this: First brew a strong, bitter ale, something with about 9-10% ABV and a good amount of bittering hops. You might not even want to drink this beer. It would be quite dry and bitter. Let it go through the full fermentation and maybe cold crash it or use isinglass or something like that to remove as much yeast as possible. Then, brew another wort, but this time make it malty and aromatic, and as frothy as you can get it. It could be dark, amber, whatever, just as long as it's malty, frothy, and sweet. Now, once your wort is done boiling, turn off the heat and while it's still piping hot, rack it onto the strong, dry ale. This, I presume, will kill any remaining yeast in the strong ale. Then you just let it settle before bottling/kegging.
I would hope that the flavors of the first beer balance out the flavors of the second beer and you're left with a beer of about 5% ABV but also contains lots of simple sugars. It would have a high gravity and be kind of like a liquid meal.
The main problem would be that the ABV might not be enough to keep away bugs that might want to eat the simple sugars and you'll end up with a lost batch, a sour beer, or maybe even just a strong beer. But, I think if you drink it within a couple of weeks, it'll be ok.
Has anyone heard of such a thing? Is this just a plain old bad idea?
So, I was thinking of a weird way to do beer and was wondering if anyone has ever heard of such a thing. Also, I'd like to know if anyone can spot any obvious problems with it.
What I'd like to try is to make a beer that still has a lot of simple sugars in it. I don't necessarily want it to be very sweet. It can be balanced with lots of hops or spices.
I want to try it like this: First brew a strong, bitter ale, something with about 9-10% ABV and a good amount of bittering hops. You might not even want to drink this beer. It would be quite dry and bitter. Let it go through the full fermentation and maybe cold crash it or use isinglass or something like that to remove as much yeast as possible. Then, brew another wort, but this time make it malty and aromatic, and as frothy as you can get it. It could be dark, amber, whatever, just as long as it's malty, frothy, and sweet. Now, once your wort is done boiling, turn off the heat and while it's still piping hot, rack it onto the strong, dry ale. This, I presume, will kill any remaining yeast in the strong ale. Then you just let it settle before bottling/kegging.
I would hope that the flavors of the first beer balance out the flavors of the second beer and you're left with a beer of about 5% ABV but also contains lots of simple sugars. It would have a high gravity and be kind of like a liquid meal.
The main problem would be that the ABV might not be enough to keep away bugs that might want to eat the simple sugars and you'll end up with a lost batch, a sour beer, or maybe even just a strong beer. But, I think if you drink it within a couple of weeks, it'll be ok.
Has anyone heard of such a thing? Is this just a plain old bad idea?