How do I brew a syrupy Ale?

[Gulpitdarn]

The sort of ale that is high in alcohol content (9- 10%) and is really heavy and thick in mouth feel. You notice that the head is brown and ale slowly runs down the inside of glass after tipped, it is also that lovely amber nicotine colour and quite sweet. They are often expensive to buy.

How do you make these ales please? I'd like to keep to using canned concentrates but with added ingredients if possible.

 

[ACBEV]

How do you make these ales please?

To be honest I'm not sure using tins... But, as an experiment I would be tempted to try...

2 x Coopers Family Secret Amber Ale Beer Kits (2 x 1.7kg)
1 x Coopers Amber Malt Extract (1.5kg)
Plus 1kg of Light Dry Malt Extract

Brewed to 22L, should end up around 8%+ and bitterness in the region of 45 IBUs

I reckon it'll be thick enough, if plain sugar is avoided.

 

[Drunkula]

To push up the abv you need more fermentables, to push up the mouthfeel more unfermentables.

In all grain you try and create more unfermentable dextrins with mash temperature control - if you're not mashing you could add in maltodextrin or lactose to increase the mouthfeel. I don't know how it would work with beer, but maybe even glycerine as that's used with wine kits.

 

[The Baron]

you could use a wine making trick for the legs/gloopyness and add a little glycerin not kosher but if thats what you want

 

[dad_of_jon]

The sort of ale that is high in alcohol content (9- 10%) and is really heavy and thick in mouth feel. You notice that the head is brown and ale slowly runs down the inside of glass after tipped, it is also that lovely amber nicotine colour and quite sweet. They are often expensive to buy.

How do you make these ales please? I'd like to keep to using canned concentrates but with added ingredients if possible.

lots of extract - and a tin of golden syrup. I've done many 10% plus brews most of them being lighter in body than you'd expect. sugar is 100% fermentable so that lightens the body. malt extract isn't fully fermentable.

4.5 kilos of dried malt extract of your choice and a can of golden syrup. use a yeast that can handle 10% and brew short - 20 litres instead of 22-23. adding maltodextrin or lactose as Drunkula mentions is an option too.

 

[MyQul]

Listen to D_o_J on this as a) iirc, he's one of the few forum extract brewers as most people here seem to be either kit or AG b) what he actually means when he says "I've done many 10% plus brews" is, 'these are some of my lighter,quaffing sessions ales'

 

[Gulpitdarn]

... some interesting replies there lads, thank you!
I like Dads recommendations, plenty to think about, got to look into Drunkulas mention of maltodextrin or lactose as I'm not that familiar with them, (I'm relearning all this) Nervous of the glycerine do I add Nitro with that? I'm making notes and hope some more ideas come along before throwing a brew together. :thumba: