by big dave » Monday Oct 08, 2012 10:08 am
Thinking off the top of my head.... Higher ABV means you will need to either
1. increase your OG - bigger grain bill or boil off more volume, or both
2. make your percentage of fermentables higher - mashing at a lower temp, adding in simple sugars like dextrose or maybe adding in some maize or rice to the mash
3. increase utilisation of fermentables - hungrier (higher attenuating) yeast, or perhaps using a dry enzyme
Whatever you do, it will change the nature of the end product. Not necessarily for the worse.
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?