1. Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA Going Big: Life After 1.064 Going Big: Life After 1.064

2. List of big beer styles ApparentAv. Alcohol Av O.G.Av F.G.Av. %Ferm% BV Fruit Lambic1.0571.01279%5.9% Dubbel1.0601.01477%6.0% Foreign (export) Stout1.0621.01477%6.3% American Stout1.0631.01674%6.1% American IPA1.0681.01578%6.9% Saison1.0681.01085%7.6% Biere De Garde1.0701.01874%6.8% Bock1.0701.01677%7.1% Miabock1.0701.01677%7.1% Weizen Bock1.0731.02270%6.7% Old Ale1.0731.02270%6.7%

3. List of big beer styles ApparentAv. Alcohol Av O.G.Av F.G.Av. %Ferm% BV Baltic Porter1.0751.01975%7.3% Dopplebock1.0771.01778%7.9% Tripple1.0781.01186%8.8% Strong Scotch1.0791.02272%7.4% Belgian Strong1.0801.01878%8.1% Imperial (double) Red Ale1.0901.02078%9.2% Strong Ale1.0931.02771%8.6% Imperial (double) IPA1.0931.02375%9.1% Imperial Stout1.0951.02574%9.2% Barleywine1.1031.02873%9.8% Ice Bock1.1041.02675%10.2%

4. Degrees Plato Weight of Wort Weight of Wort Solids = ________ X 100 Basic Equations and Terminology

5. Specific Gravity Weight of Water Weight of Wort = ________ X Weight of Water = 8.34 lbs / Gal Weight of Water = 1 kg / liter

6. Concentration (Plato) and Relative Density (S.G.) are Related Degrees Plato - 1 ) X 1000 /4 1 + (Plato X 4 / 1000) = Specific Gravity ( = 1 + (10 X 4 / 1000) 1.040 0.040 ) X 1000 /410

7. Mash Vessel Material Balance

8. Packin on the Pounds

9. Basic Equations and Terminology Liquor / Grist Ratio Weight of Grain Weight of Liquor (water) = ________

12. Thicker Mashes have lower pH (0.1 or more) Thicker Mashes Stabilize Enzymes –Can Increase Soluble Nitrogen +10-20% –Increase Alpha Amylase Survival Time +20% Thicker Mashes Reduce Enzyme Mobility –Thicker Mashes Produce More Dextrinous Worts –Fermentability Can be Reduced 5% Water Balance Sets Maximum Extract Possible In The Brewery –Total Extract (Wort Solids) –Sets Maximum Wort Strength Effects of Varying L/G in the Mash

13. Sparging is necessary to rinse extract from grain and get needed yield To Sparge or Not to Sparge… Sparging dilutes the wort

14. Gallons Plato

17. 93% Yield, 15.7 P 87% Yield, 14.3 P 18 Plato (1.074) 82% Yield 17 Plato (1.070) 91% Yield

18. Water Balance Cannot be Separated from the 5 “-ations of Boiling –Sterilization –Isomerization –Concentration (Evaporation) –Carmelization (Color and Flavor Development) –Volitilization Excessive Concentration is Inefficient and Can Lower Quality Concentration increases Exponentially with Water Removal Effects of Kettle Boil

19. Concentration at Constant Boiling

20. Boiling to Gravity

21. Surviving the Marathon-Yeast Yeast need extra nutrients-especially Zinc Multiple initial oxegenation steps are beneficial Minimum pitching rates are critical, overpitching not a concern Primary and secondary fermentation should be used New yeast may be needed for bottle conditioning

22. Bottle Conditioning

23. Hop Utilization 25% Loss

24. List of big beer styles ApparentAv. Alcohol Av O.G.Av F.G.Av. %Ferm% BV Fruit Lambic1.0571.01279%5.9% Dubbel1.0601.01477%6.0% Foreign (export) Stout1.0621.01477%6.3% American Stout1.0631.01674%6.1% American IPA1.0681.01578%6.9% Saison1.0681.01085%7.6% Biere De Garde1.0701.01874%6.8% Bock1.0701.01677%7.1% Miabock1.0701.01677%7.1% Weizen Bock1.0731.02270%6.7% Old Ale1.0731.02270%6.7%

25. List of big beer styles ApparentAv. Alcohol Av O.G.Av F.G.Av. %Ferm% BV Baltic Porter1.0751.01975%7.3% Dopplebock1.0771.01778%7.9% Tripple1.0781.01186%8.8% Strong Scotch1.0791.02272%7.4% Belgian Strong1.0801.01878%8.1% Imperial (double) Red Ale1.0901.02078%9.2% Strong Ale1.0931.02771%8.6% Imperial (double) IPA1.0931.02375%9.1% Imperial Stout1.0951.02574%9.2% Barleywine1.1031.02873%9.8% Ice Bock1.1041.02675%10.2%

26. Tips and Tricks The use of sugars and syrups are almost standard in big beers, they: Achieve Higher Hop Utilization Overcome equipment limitations Allow for greater yields and efficiencies May be added after fermentation to relieve yeast stress May reduce color and enhance product quality Proper measurement and equipment sizing is critical to success

27. Tips and Tricks Full kettle boils improve quality and efficiency Proper pitching rate is critical Multiple racking or fermentations should be used Second pitchings may be needed to finish fermentation or bottle condition

28. Summary Questions?

29. Thank You Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA 2006 AHA