Triple bock. Just want some advise in brewing a triple bock.

Question

I have brewed a bock and double bock. Not great examples but they are nice so far. These are extract beers as I am not ready to brew with grains.

5 gal batch SG target is 1111

Answer 1

http://www.beertools.com/

This website will help you with your recipe. It will tell you how much of each ingredient to use. And you can modify it to your liking, using the calculator.

Answer 2

Assuming you're going for a triple bock in a similar vein to that of Sam Adams' Triple Bock you'd be looking at an SG more like 1.160 (~18% ABV) and nearly 15lbs of extract.

Quite frankly this will most likely be a beer you'll struggle with unless you're a well seasoned homebrewer. A beer of that strength is going to require a LOT of TLC in regards to your yeast. Really high gravity beers follow a different set of fermentation rules than your run of the mill brew. They tend to require regular aeration, regular nutrient additions, plenty of time, large pitching rates, multiple fermentation stages, and some times multiple yeast additions as well as blends.

Answer 3

http://en.wikipedia.org/wiki/Triple_Bock

This is a big job.

FYI

http://www.thenetnet.com/reviews/tripleb...

wtf but cool

http://www.micro.magnet.fsu.edu/beershot...

Answer 4

You can bump up your alcohol using wine or distillers yeast. Try one of those turbo yeasts. With such a yeast you should not need to inject more O2, unless you wish to allow a beer yeast to produce some flavors before pitching the turbo.

He is right about SG some doubles reach 1111 and more. You really should use some grains for more complex flavors. In fact this beer is better suited for all grain and the SG bumped up with adjuncts such as extract malts.

Shot for 1130-1150 with your malt/adjuncts and then adjust by evaporation. A good long boil (ala a Belgian styles) will develop caramlized flavors and darken the wort-beer. It will also mean greater water loss and thus increased SG.

You will want to age this "Beer Monster" (ahem!) for a long time. So be prepared for a keg storage.