Very interesting Data, if you can get hold of it I thoroughly recommend Moutere as a bittering hop, has the same smooth bitterness of Simcoe but higher Alpha.
I would love for you to cover the American Light Lager. Many may belittle this style, but it is still the most consumed style. Thanks for considering. I have brewed 5 of your "mean brews", and they all turned out excellent. About to brew your American IPA. Thanks for all your efforts on these videos. Cheers!
I just brewed a black dbl ipa. I used some midnight wheat that I cold steeped the night before. The beer came out with a coffee like taste, not really black ipa style but what I would assume to be more like an american stout. All in all the beer is quite tasty and the hops are def there!
I kegged this beer 6 days ago. It is now fully carbed and it is delicious! Very drinkable and hops are balanced perfectly with the subtle roastiness. Thanks for this recipe!
Interesting style! About the roasted malts, do you recommend to add them for the full 60 minutes mash, do a cold steep for 24h or add only for 15min left in mash?
This is a great video. Lot of information that I as unaware of, like picking up magnesium from yeast nutrient. At 14:24 you mentioned that one of the steps to making a bigger beer is having a longer mash. I hear conflicting information about mash duration and I was hoping you could provide some clarity. I've heard others advocate for shorter mash times, even less that 60, saying that the majority of the conversion takes place within the first 15 minutes of mashing. I've even heard some people saying that extended mash times will actually lower your OG because something about enzymes becoming denatured. In my limited brewing experience, I've struggled with my mash efficiency, so if it might be related to the duration of the mash, I'd like to get to the bottom of it so that I'm hitting my numbers in the future.
good question and I may have been unclear. My premise is that since they were trying to achieve a higher OG with a drinkable mouthfeel and a dryer finish, they wanted a more fermentable wort so do everything possible to get maximum conversion, i.e. mash longer and Mash at the optimal fermentation temperature. This goes along with the additions of simple sugars as adjuncts as they help to dry out the beer as well. Make sure when you're mashing that you stir periodically to get more enzyme contact with unconverted starches. I find this helps with efficiency a ton. Also your sparge technique will have a huge impact on efficiency. Fly sparge is most efficient when done correctly, followed by batch, and no-sparge. lastly I find that the higher the dead volume you have in your mash tun, the lower mash efficiency you will get.
Very interesting Data, if you can get hold of it I thoroughly recommend Moutere as a bittering hop, has the same smooth bitterness of Simcoe but higher Alpha.
sounds interesting. I just brewed this beer this weekend. We'll see how it turns out!
these videos are pure gold! thank you
Thanks!
This recipe is the bane of my existence.
I would love for you to cover the American Light Lager. Many may belittle this style, but it is still the most consumed style. Thanks for considering. I have brewed 5 of your "mean brews", and they all turned out excellent. About to brew your American IPA. Thanks for all your efforts on these videos. Cheers!
I just brewed a black dbl ipa. I used some midnight wheat that I cold steeped the night before. The beer came out with a coffee like taste, not really black ipa style but what I would assume to be more like an american stout. All in all the beer is quite tasty and the hops are def there!
I brewed your black ipa recipe today. All went very well. Can hardly wait to get to see how it turns out.
Awesome, let me know how it turns out
I kegged this beer 6 days ago. It is now fully carbed and it is delicious! Very drinkable and hops are balanced perfectly with the subtle roastiness. Thanks for this recipe!
Awesome! Thanks for the feedback.
Interesting style! About the roasted malts, do you recommend to add them for the full 60 minutes mash, do a cold steep for 24h or add only for 15min left in mash?
I didn't see anybody use the cold steep method
This is a great video. Lot of information that I as unaware of, like picking up magnesium from yeast nutrient. At 14:24 you mentioned that one of the steps to making a bigger beer is having a longer mash. I hear conflicting information about mash duration and I was hoping you could provide some clarity. I've heard others advocate for shorter mash times, even less that 60, saying that the majority of the conversion takes place within the first 15 minutes of mashing. I've even heard some people saying that extended mash times will actually lower your OG because something about enzymes becoming denatured. In my limited brewing experience, I've struggled with my mash efficiency, so if it might be related to the duration of the mash, I'd like to get to the bottom of it so that I'm hitting my numbers in the future.
good question and I may have been unclear. My premise is that since they were trying to achieve a higher OG with a drinkable mouthfeel and a dryer finish, they wanted a more fermentable wort so do everything possible to get maximum conversion, i.e. mash longer and Mash at the optimal fermentation temperature. This goes along with the additions of simple sugars as adjuncts as they help to dry out the beer as well.
Make sure when you're mashing that you stir periodically to get more enzyme contact with unconverted starches. I find this helps with efficiency a ton. Also your sparge technique will have a huge impact on efficiency. Fly sparge is most efficient when done correctly, followed by batch, and no-sparge. lastly I find that the higher the dead volume you have in your mash tun, the lower mash efficiency you will get.
I'm surprised carafa special and chocolate rye weren't more commonly used.
Cs is included in the chocolate numbers. There was no chocolate rye