Hey Matthew just wanted to say I've brewed this recipe twice now and cannot believe how incredibly delicious it is. I've had friends and family say "did you really brew this??" a few times now. Highly recommend this recipe for anyone
Delicious recipe💜💜 Absolutely Mouthwatering 💜💜 I definitely love your recipe and thanks for sharing this awesome video💜💜Please stay connected dear friend💜💜
Matthew, I’m glad to see some new content! This is not directly related this specific video but I didn’t realize that in addition to brewing beer competitively, you also made mead on a competitive level. With beer, we make water adjustments to suit the style of the beer we brew. Do you or have you ever thought about making water profiles for mead recipes?
I have not played with water profiles for meads, other than to adjust pH. Its something I need to do some more research on. I do use filtered water, and most of my melomels are waterless. I use a steam juicer for berries and stonefruit meads. If I were to play with water profiles, I would only play with Sodium and calcium chlorides. I don't think sulfates would benefit a mead. I'm curious about the addition of calcium chloride as it's used quite frequently in french cider for the keeving process and has to add a certain something to that style of cider.
Excellent video! Am entering the National Homebrew Competition using your metrics as key! Usually I never make a request for any of these things, however if you could, could you make a mean brews video on the Cream Ale? Other then being a relatively obscure style, it’s also one of my favorites and would make for an interesting video, especially with the whole debate to ferment a cream ale with an ale or lager yeast .
next on the list after American Blonde are Trappist Single and Tropical Stout. After that I'll post a poll on youtube and make sure to add cream ale to the poll!
Recently did a slightly tweaked version of your APA [just lowered the OG a bit] came out fantastically good, sadly the keg kicked in short order and the recipe has gone straight to the top of the re-brew list, in your English IPA recipe you don't list the actual dry hop variety...I'm guessing its EKG but obviously could be Chinook, also brewed your Dark Mild which is very nice also...keep the great work up Matthew, love your videos...
Holy sulfates, Batman! I’ve never been brave enough to go for a full Burton profile, I should try it. Also, that’s a massive amount of EKG, I’d probably actually use my hop screen. Thanks for the research and recipe, I may have to try this one. Two questions… how do you compare Worthington’s to Whitbread Dry? I have experience with the latter and it is very clean, almost too clean for an English strain in my opinion. Secondly, do you think Golden Promise is a good substitute for low-color Maris Otter?
Could you explain the water volumes in your Brewfather recipes? I'm new to the app, but from what I can see most recipes have the mash and sparge volumes add up to the boil volume as one would expect. But it seems like you're setting it up so that you can have a HLT full of sparge water to use as needed. In the case of the Herrold recipe, you've used basically no sparge water, just 0.05 gallons? But in something like the RIS recipe, you sparged until target gravity of the runnings which happened to be 2.33gal? Am I getting this right? Related: how do you use chalk? My understanding is that it does not dissolve in the mash water without great effort, and that undissolved chalk doesn't effect mash pH in a totally-predictable way. So again for the Herrold recipe, you have 8.7g listed for the mash water. Is that just calculated from the water profile, or is that actually what you weighed out and added to the water? If calculated, do you just not worry about it not all being dissolved? Thanks!
the brewfather recipe is tailored to my specific system. i'd copy it over and put in your equipment setup. as for the chalk, it doesn't work without an acid. the chalk will begin to work as your wort acidifies I believe.
Just one. I'm happy to share my recipe if people are interested. My recipe is pretty good! 2nd bluebonnet Brew off 2018, 2nd Cactus Challenge 2018, 1st place Lunar Rendezbrew 2018, HM Bluebonnet Brew off 2020, 1st Dixie Cup 2020, 3rd Operation Fermentation 2021, 1st Bluebonnet Brew off 2021
Hey Matthew just wanted to say I've brewed this recipe twice now and cannot believe how incredibly delicious it is. I've had friends and family say "did you really brew this??" a few times now. Highly recommend this recipe for anyone
Great to hear!
Thanks. English IPA is the first beer i brewed home. I love it and enjoyed sommer and winter.
Delicious recipe💜💜 Absolutely Mouthwatering 💜💜 I definitely love your recipe and thanks for sharing this awesome video💜💜Please stay connected dear friend💜💜
Matthew, I’m glad to see some new content! This is not directly related this specific video but I didn’t realize that in addition to brewing beer competitively, you also made mead on a competitive level. With beer, we make water adjustments to suit the style of the beer we brew. Do you or have you ever thought about making water profiles for mead recipes?
I have not played with water profiles for meads, other than to adjust pH. Its something I need to do some more research on. I do use filtered water, and most of my melomels are waterless. I use a steam juicer for berries and stonefruit meads.
If I were to play with water profiles, I would only play with Sodium and calcium chlorides. I don't think sulfates would benefit a mead. I'm curious about the addition of calcium chloride as it's used quite frequently in french cider for the keeving process and has to add a certain something to that style of cider.
Excellent video! Am entering the National Homebrew Competition using your metrics as key! Usually I never make a request for any of these things, however if you could, could you make a mean brews video on the Cream Ale? Other then being a relatively obscure style, it’s also one of my favorites and would make for an interesting video, especially with the whole debate to ferment a cream ale with an ale or lager yeast .
next on the list after American Blonde are Trappist Single and Tropical Stout. After that I'll post a poll on youtube and make sure to add cream ale to the poll!
The Brewfather link is to Irish Red Ale !! Cheers P
Fixed!
Recently did a slightly tweaked version of your APA [just lowered the OG a bit] came out fantastically good, sadly the keg kicked in short order and the recipe has gone straight to the top of the re-brew list, in your English IPA recipe you don't list the actual dry hop variety...I'm guessing its EKG but obviously could be Chinook, also brewed your Dark Mild which is very nice also...keep the great work up Matthew, love your videos...
Thanks! Yes it is ekg for dry hop
Was this water collected in the gypsum mine? ))) Ca and SO4 indicators are close to critical. (((
Holy sulfates, Batman! I’ve never been brave enough to go for a full Burton profile, I should try it. Also, that’s a massive amount of EKG, I’d probably actually use my hop screen. Thanks for the research and recipe, I may have to try this one.
Two questions… how do you compare Worthington’s to Whitbread Dry? I have experience with the latter and it is very clean, almost too clean for an English strain in my opinion. Secondly, do you think Golden Promise is a good substitute for low-color Maris Otter?
I think golden promise would be a great substitute. I onlu use this yeast in this style and it works very well with it.
Could you explain the water volumes in your Brewfather recipes? I'm new to the app, but from what I can see most recipes have the mash and sparge volumes add up to the boil volume as one would expect. But it seems like you're setting it up so that you can have a HLT full of sparge water to use as needed. In the case of the Herrold recipe, you've used basically no sparge water, just 0.05 gallons? But in something like the RIS recipe, you sparged until target gravity of the runnings which happened to be 2.33gal? Am I getting this right?
Related: how do you use chalk? My understanding is that it does not dissolve in the mash water without great effort, and that undissolved chalk doesn't effect mash pH in a totally-predictable way. So again for the Herrold recipe, you have 8.7g listed for the mash water. Is that just calculated from the water profile, or is that actually what you weighed out and added to the water? If calculated, do you just not worry about it not all being dissolved?
Thanks!
the brewfather recipe is tailored to my specific system. i'd copy it over and put in your equipment setup.
as for the chalk, it doesn't work without an acid. the chalk will begin to work as your wort acidifies I believe.
you can also use slaked lime in its place to raise pH as it is much more soluable.
Mate you have done it again! Old link!
LOL I was fixing as you wrote this comment. should be good now
Seriously. How many were yours and how ill this affect your recipe?
Just one. I'm happy to share my recipe if people are interested. My recipe is pretty good!
2nd bluebonnet Brew off 2018,
2nd Cactus Challenge 2018,
1st place Lunar Rendezbrew 2018,
HM Bluebonnet Brew off 2020,
1st Dixie Cup 2020,
3rd Operation Fermentation 2021,
1st Bluebonnet Brew off 2021
here you go. Hopstand hops are actually whole cone hops in a hop rocket if you have one
share.brewfather.app/oyisx4TeLqpt44