A strong winter brew - Crouch Vale Willie Warmer

[Wez]

I want to do a fairly strong brew for the winter months, the plan is to brew it soon and leave it mature until December (shhh don't tell Vossy! ) I'm getting another keg so it won't affect my current supply / demand balance!

I haven't brewed anything above 1048 before and at 75% efficiency this one would be 1060, the recipe I have is :

25L batch
90 min mash 66 degrees
90 min boil
45.5 EBU

6145gm Pale Malt 90.0 %
340gm Crystal Malt 5.0 %
340gm Roasted Barley 5.0 %
70gm Challenger [AA 6.80%] (90 min) 41.1 IBU
16gm Challenger [AA 6.80%] (15 min) 4.4 IBU

Any reccomendadtions on choice of yeast for this one and is there anything I need to do differently for a larger OG beer?

[Garth]

don't know about recommendations Wez, it looks good, a nice very dark brown beer, and should warm the cockles at 6%ish. I hope to do the same soon.

I don't think you need to do anything different from a 1040ish brew. are you gonna bottle this? if so maybe good 'ole sticky S-04?

looking good

[Bigster]

I personally would go for a windsor yeast to ensure plenty of body

[Vossy1]

the plan is to brew it soon and leave it mature until December (shhh don't tell Vossy! )

But I'm already there....my ambler rambler is 7+% and it's been maturing since the 13th of May, which is in itself a record

I'll bet the forum that neither makes it to December intact

Just need a nice festive recipe now, something like x-mas pud.

Your recipe looks nice and tasty btw wez

[Wez]

I'll bet the forum that neither makes it to December intact

yep, your probably right

[AT]

My Chimay clone is on the go since the 5th of May Of course the only reason it has lived so long is cause the high % is very apparent although i had a sip last night and it does seem to be coming along a bit. It would take a brave (stupid) man to drink a few pints of this stuff

[oblivious]

Some demerara or muscovado, sugar would work well in that beer