No video
All Grain Homebrew - Cream Ale
Simple Cream Ale recipe, start to finish.
Recipe:
-- 7 lbs. Rahr 2-Row Pale
-- 0.75 lbs. Gambrinus Honey Malt
-- 0.25 lbs. Belgian Biscuit malt
-- 1 oz Cluster (60 min)
Safale US-05 Ale Yeast.
AcuRite Temp Gauge: amzn.to/2Y1l9hh
Raised by Wolves Shirt: bit.ly/3qc1LOb
God Bless America Shirt: bit.ly/3c0L7ZX
VB Strong Shirt: bit.ly/2ZVP1Ai
#homebrew #homemadebeer #beer
Пікірлер: 21
I love when home brewers show their young brew assistants so cute. Cheers 😀 👍 🍻 👶
I like this dudes videos. Articulate, no garbage. Subscribed
That's one tidy garage, my father had a little sign in his that said a clean garage is a sign of a sick mind, his garage was spotless! =)
Nice job jay!
This style will be my next brew. It's a simple style. I agree with you on the chiller.
Great video thanks. You have a new subscriber. Those gauges need to be calibrated. A little nut behind the face will adjust it.
@JayJenkins
2 жыл бұрын
Yeah, the one that went bad even when calibrated would change each time. I eventually ended up replacing it with the same as the other one
Great, I love me a good cream ale during summer months. Cheers
I'm not experienced enough to understand the difference in which method of sparge used, but I like your flag and video. 👍
I just started and I don't know what the heck I'm doing but it was fun and I'm hoping to get better with time and repetition
AWESOME VIDEO!!!! I use a plate chiller because it is more convenient, an emersion chiller leaves the goop in the kettle which is better. A few years ago a salesman in the home brew business claimed that he invented batch sparging. The guy would be about 4 century's old if he invented batch sparging. Batch sparge came about when paupers beer was produced by brewers that purchased spent mash from breweries. The mash was gooped up with protein sludge and to unstick it, it was batch sparged. It's better to keep the sludge in the grain filter instead of moving it down stream. Fly sparge is time consuming but it creates a cleaner extract than batch sparging. Batch sparging reduces shelf life of beer due to chemical changes that occur during fermentation and conditioning. The off flavors associated with home brew and the change in flavor occurs when extract is chemically imbalanced and unstable. The method that you use to make ale with is used in the grain distillation industry and the liquid is called distillers beer, the slang term is moonshiners beer. It looks like someone convinced you that distillers beer is ale, and the method that makes distillers beer makes ale. The liquids are not the same. Ales is much higher quality than distillers beer. The distillers method is a single temperature infusion method which makes it chemically and enzymatically impossible to make ale and lager. The temperature used to make distillers beer denatures enzymes that make ale because a particular enzyme extends the length of the process for a distiller. Beta extends the process time. A distiller purposely denatures enzymes. A distiller rests malt at 150F because at that temperature Alpha releases a high volume of glucose and less, sweet tasting, nonfermenting sugar in an hour. Alpha deals with starch and it's responsible for liquefaction and saccharification. The purpose of Alpha is to release from starch one of the three building blocks of life, glucose. Glucose is responsible for primary fermentation and most of the ABV. Beta deals with glucose and it's responsible for conversion (140F). Beta denatured rapidly when the hot water was added. Beta converts glucose released by Alpha into complex sugars, maltose and maltotriose during conversion. The sugars are need in ale and lager, the sugars aren't needed in distillers beer. When conversion occurs secondary fermentation takes place because yeast does something different with complex sugar than it does with simple sugar, glucose. During secondary fermentation yeast absorbs maltose and an enzyme within yeast converts maltose back into glucose which becomes fuel. Gravity reduces closer to expected FG and the chemical changes begin to impart beer flavor. When conversion occurs beer doesn't need to be primed with sugar or injected with CO2 to carbonate, beer naturally carbonates during conditioning due to the tri-saccharide, maltotriose. Natural carbonation is much finer than the bubbles produced from artificial means. There's a type of starch in malt that makes up the tips of the kernel, called amylo-pectin. The starch is heat resistant, complex, starch that contains A and B limit dextrin. A and B limit dextrin are tasteless, nonfermenting types of sugar responsible for body and mouthfeel in beer. A homebrewer throws the richest starch in malt into the compost pile with the spent mash because the temperatures used to make distillers beer aren't high enough to cause the starch to burst before Alpha dentures. When Alpha liquefies the starch limit dextrin is released and dextrinization and gelatinization take place. Mash is boiled to take advantage of the starch. The finest ale and pils are made from dextrinous extract, not from sweet sugar and glucose extract. A distiller sells the starch and it's turned into maltodextrin used in baking. The malt that homebrewers use is high modified, high protein, malt which is more suitable to make whisky with. The higher the level of modification the poorer the malt is when it comes to making ale and lager. The enzyme content is low and depending on how high modification is, Alpha can be beat up, which results in low diastatic power. A type of Marris Otter is very high modified and diastatic power is low. Adjuncts like corn and rice shouldn't be used unless six row malt is added. The diastatic power of six row is high because it is high in protein which means it contains less starch, Alpha has less to work with. The higher the percentage of protein, basically, less sugar. Marris Otter, Golden Promise and Halcyon are well known and top of the line distillers grade malt. To make ale and lager the decoction method and under modified, low protein, malt are used. The malt is much richer in enzyme content and contains more sugar than high modified malt. To take advantage of the rich malt the decoction method is used. To use a single temperature infusion ruins under modified malt, at the least, the malt should be step mashed. Weyermann produces under modified, low protein, floor malt. It is more expensive than distillers malt. A spec sheet comes with each bag of malt, at least it's supposed to. I'm not sure if malt purchased from a homebrew store comes with a spec sheet but it left the malthouse with one. A spec sheet is used to determine the quality of malt before buying it. There are several numbers and chemical names listed on the sheet that a brewer understands. Modification (Kolbach, SNR) and percentage of protein are two very important numbers listed on a spec sheet. Brewers grade malt is 40 Kolbach and lower, with a percentage of protein 10 percent and lower. Home brew malt is 42 to 46 Kolbach and 12 to 16 percent protein. Mash out works only in the decoction method, it causes starch carry over in the infusion method. Amylo-pectin begins to burst at 169F and Alpha denatures due to the high temperature, the starch is untouched and moves down stream. There is no need to mash out when single infusion is used or to use sparge water at the temperatures that you use. Starch carry over and tannin extraction will occur. Both reduce shelf life. Skim off hot break as it forms and continue to remove it until it drastically reduces before adding hops. Less hops are needed because the extract is cleaner. The purpose of first wort hops is to reduce hot break but the instructions in homebrew literature on how to do it are incorrect. Since, time is time, why spend time on making distillers beer, when the time can be spent on making ale? Start with deClercks books, they cost about 175 bucks. Wulf's Journals are about 2000 bucks. Abstracts from the IOB are free online, their journals cost a few bucks. The IOB made malt, modern in the 19th century. They produce the spec sheet that a brewer needs to use before assuming that a recipe will make ale and lager. Stay safe, you and yours, Stay thirsty. Brew ale and lager.
I fly spare all the time. Once you do it a couple of times it's no problem getting the flow rates dialed in.
Do you go to Midwest Brewing in St. Louis Park MN? If so that’s where I go. I’m in Minneapolis.
@JayJenkins
3 жыл бұрын
Nope, I have to order online.
There is no way I could personally handle my beer, brewing and my baby with out messing one of them up! And recording!
@JayJenkins
4 жыл бұрын
It's all good, it's fun 👍🤣😂
Immersion chillers will contact your electric heating element. Thats why people use plate with electric.
@JayJenkins
2 жыл бұрын
Yes, I ended up modifying it so it hangs off the side and doesn't touch the bottom, or heating element. 👍
@coryhyatt2035
2 жыл бұрын
@@JayJenkins good thinking! I prefer immersion as well.
@CarlPapa88
2 жыл бұрын
@@JayJenkins Thanks for that idea. Stored for future equipment use.
cream ale with no flaked corn or rice?... pretty sure this is blonde ale