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Utopias Clone
I am going to atempt a uopias clone by Using a doubled Barleywine recipie and adding maple syrup and using 1056 to start then champaign yeast for the secondary and finishing it off with distillers yeast. I will also emulate cask ageing by soaking oak in port coniac and scotch and adding them in durring the tripple fermmentation. I would love any feed back about this and any pointers or if any one has tried it before?
Here is some info on the subject..... http://byo.com/mrwizard/1377.html ......as far as your yeast goes I wouldn't try making it with 1056, I'd go with WhiteLabs099 Super High Gravity Ale Yeast......it has an alcohol tolerance of up to 25% and attenuation of over 80 and you would only have to have one type for the entire ferment.
White Labs WLP099 - Super High Gravity Ale Brewing Tips
Flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines. With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile. As the gravity increases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:
Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity.
Pitch 3-4 times as much yeast as normal.
Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds or air for 5-10 minutes.
Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make wine and mead, which have almost no nutrient level to begin with.
Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.
WOW.
Good luck with that endeavor. I second the use of high gravity yeast...
And make a starter... like 5 gallons of ordinary bitter and pitch on that cake!
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