Double recipes

[fretlessman71]

What would happen if I bought two identical kits and used them both in the same 5 gallon batch? Double malt, double hops, double maltodextrin, etc...

[danno]

you'd end up with twice the fermentables. I'd be concerned that the yeast with such a kit might not be able to handle the doubling of sugars, I'd use a higher alcohol tolerant yeast and make a huge starter...

[S.F.B.]

Can you say high octane? :D

As danno said, the yeast would probably need to be changed to a more alcahol tollerant strain. Along with a higher OG you will get a higher FG due to the amount of non fermentables in extracts. You will need to let it age a while longer than you single strength batch.

[sallad]

or, just double the water as well. then you have 10 gal of homebrew instead of 5. and thats pretty cool too!!

[bierboy]

That depends upon what type of kit you are talking about. If it is the 4lb prehopped can and you do not use sugar then you are not going to increase the fermentables that much. You are, however, going to create a better product.

If it is a kit that is made of DME/LME and hops that you have to boil then you are going to dramatically increase the fermentables. Yeast strain then becomes important. You will also have to make a starter or if using dry yeast make sure you pitch enough yeast.

What kit in partiular are you thinking of?

[fretlessman71]

Purely hypothetical. Just wondering out loud, and learning what's possible for the formulation of future recipes. For instance, how do you make something an IMPERIAL stout, porter, IPA, or what have you... what changes in the recipe and what changes in the process?

Like I said, just thinking out loud....

[paul84043]

Big beers are as varied as any other style. The difference between a regular Stout and an Imperial Stout is primarily 2% or so, more alcohol, but you have to increase, or even change ingredients to support the high alcohol content and still maintain a well balanced smooth beer.
I made an Imperial Stout and put cherry extract in it. It's taken almost 7 months to finally "smooth" out. It's good (and almost gone) but definitely getting better with age.

You typically can't just take a regular recipe and jack it up and make the "same" beer, only bigger, it will change the flavor, texture, everything about it drastically.

It's an experimental process. Try it, the absolute worst thing that could happen is that you end up with a beer you mix with another "lighter" beer to make it palatable, and that works just fine too.

THe yeast is a very important consideration. You need to anticipate your alcohol content and adjust the type accordingly, otherwise, you just made barley syrup.

[bierboy]

An imperial is generally a beer that is about 30 gravity points higher than the standard gravity. What increases is the base malt and the hops. Bear in mind that as wort density gets higher the hop utilization decreases and additional hops must be added to compensate.

Yeast strain also becomes a consideration. Some yeasts cannot tolerate higher levels of alcohol while others can. Pitching rates are important also. It is imperitive that a large starter be used when making an imperial to avoid incomplete or stuck fermentations. Adequete oxygenation is a greater imperitve. Longer lagering times

Bill Pierce wrote an article in the Dec 2003 BYO that goes over it really well.