Homebrewing crazy Pastry Stouts with Omnipollo pt 1 | The Craft Beer Channel
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- Опубликовано: 26 апр 2022
- This has to be our most challenging homebrew adventure yet as we design, brew and serve not one but TWO giant Pastry Stouts with some crazy adjuncts. Thankfully we have the thoughtful, guiding hand of Henok, founder of Omnipollo, to help us through.
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I don't think I've ever been more excited or looked forward to any RUclips video more than parts 2 and 3. Can't wait!
Hahaha me neither. It is a wild ride.
aw man thank you so much for lactose free pastry stout!!!
Entertainment, Science, Beer! What more does one want? NOTHING!!! And can I suggest the name of "Tooth and Inder"
IT'S TRILOGY TIME!
Just had my first Omnipollo.. The Pecan mud pie.. Man o man.. Although it's 11% abv, it's not that harsh.. Still the alcohol is felt on the tongue.. Thank you for introducing me to Omnipollo.. Now there's no going back..
Henok is the man. Love what he does! So exciting and spot on alot of the time with the crazy ideas he comes up with. No one does pastry stouts and sours like him.
I've been making imperial stouts for years and recently also made couple pastry stouts. They are indeed extremely painful to brew but luckily the end products have been great so it was definitely worth it. Can't wait for the next episode!
Awesome video, can't wait for parts 2 and 3. 🍻🍻
Looks like a great Project Brew 😃
Pastry beers wouldn't be my thing but as a fellow homebrewer I really enjoy the craft and appreciate the challenges. I love all your homebrew vids so more power to your elbow!
Can't wait to find out how this turns out! Fingers crossed that all the hard work pays off and this ends up as one of your greatest ever beers!
U got a new subscriber
Troy and Abed in the morning! I need that mug. 😃
I always soak my cocoa nibs in vodka for a couple of day before I add them to the fermenter (I've brewed a coffee chocolate porter and a chocolate and salted caramel milk stout, no higher than 6% ABV though). Not sure if it improves the flavour but hey.....who cares. Good luck with the pastry stouts guys, looking forward to the next instalments
“No Lactose” you fucking legend.
Liked before I even watched
You need to look at the UnBarred stouts. Kinda Bueno imply version.
Can't wait for parts 2 and 3!
God me neither! This has been a JOURNEY.
Cant wait for pt 2 cheers!
Great video. Love the knowledge. I also, mash base malts and steep the roasted adjuncts for 15 min or so. Helps with the bitterness and mends the flavors together faster.
Also very excited for the next parts of this! Having a sweet tooth like Brad, one of my favourite beers is the Vocation chocolate and banana stout - around 11% I think. Trying to find a way to re-create it in my GF. Hopefully your series will help a little. Love you both and thank you for the great content.
OK, I have been less than kind about pastry stouts BUT these technical challenges are very interesting. Your video even led me to consider a run to the bottle shop to try ONE pastry stout. ONE. Won’t guarantee I will finish it but you are opening my mind.
that looks like so much fun do want to see how it turns out
General rule of thumb; if it pours like pure evil then it's a sure-fire winner. I've recently had an enhanced appreciation for the pastry stuff since lockdown. Some of it has been a bit gimmicky but there have been some mind-bending beers that are technically brilliant even if they divide opinion.
Looking forward to parts 2 and 3. They shall go down in the history of trilogies. Like The Godfather and Back to the Future.
It seems like so much fun to brew something like this myself! Cool video, very inspiring!
Omnipollo rules! 🍻😎
Brilliant stuff lads, that fella from omnipollo is a proper bloke too, good stuff all around.
Wow!!
Lol, Johnny broke. This one sounds interesting. Looking forward to what's next. Cheers 🍻
Carnt wait lads 👌
Getting me excited about brewing an impy!!!
Awesome! Casually thesr last weeks i ve been becoming a pastry stouts fan. I ve always loved milk stout, but just a few weeks ago i tried a pastry stout with "dulce de leche" (a latin american milk caramel, dont know if you know it) and i loved it inmediatly. I recommend it hands down.
The brand is chilean and its name is Szot
I've been trying without much success to grow and crop hops for home brewing - side suggestion unrelated to the current video but fancy doing a 'homegrown hops' video so I can learn where I'm going wrong?
Haha maybe, but that would assume I wouldn't do it wrong too! I'll do some research.
Loving Brad's idea! when I was an Erasmus student in Sweden I could have a Coffee and a Cinnamon Roll everyday ... several times a day! Sorry Jonny ;) I always thought vanilla was cheating :P
oh man. great video and also, Omnipollo is my favorite brewery! I once made a bounty pastry stout, with the actual bounty chocolates. amazing taste but no head retention from all the coconut oil
Interesting! What were the numbers on the beer itself?
@@TheCraftBeerChannel OG 1.130 FG 1.035 ABV around 12 . I had a long brew day when I did it. I did a double mash even if I am using the 50L Klarstein.
Sorry for the long replay, still recovering after the Paris Beer Festival lol
New to the channel, we're do we find all the cool recipes you guys have worked on?
Do a monster mash.
I spy Dark Arts Coffee at the end 👀🤘🏻 Good luck and hope it turns out great!
Good eye, great coffee!
Shout-out to Unbarred's "Bueno Shake" in its various guises? Would be good research if nothing else!
Am I dreaming?
You wish.
Got a few dark beers coming up for myself, ones finished fermenting pretty much waiting for the yeast to clean up & flocculate so it can be racked off cleanly without much sediment, that one will be 4.9% ABV, 19 IBUs and have peanut butter powder and still considering if I want to add cacao nibs. Second one is going to be a breakfast imperial x bourbon imperial stout hybrid, when I mean hybrid I mean both mashed together, pun not intended. Will be about 10% abv before adding a bottle of cask strength whisky! will contain a whack tonne of lactose. Also vanilla, espresso, oak, whisky and molasses. Yep I know I'm doing myself in with this one, but I believe it will be bloody awesome, using carafa special III on this one for colour and roasty toasty aroma without a burnt, acrid taste to it, but its probably gonna happen with the espresso anyway, also melanoidin malt cause why the heck not, dark DME to boost the numbers so I wont have to do a reiterated mash, maris otter base malt and several, that's right several caramel malts. Its gonna be a big one and I'm going to be fermenting under pressure with a fermzilla all-rounder 30lt & spunding valve.. heat belt, inkbird
Haven't decided which yeast yet though... 🤔
Anyways.. cheers 🍻🍻
GOD SPEED!
So cool, are you sharing a recipe for this one or keeping it private for futures?
Absolutely sharing as soon as we have corrected it and nailed it down.
You can use Palatinose (isomaltulose) as a substitute for lactose. I'm part of a vegan brewing club so can't use lactose. It's perceived much sweeter than lactose so you need less of it and it makes the beer more "quaffable". The down side being that you lose out on the increased gravity and viscosity that you can compensate for with oats or maybe pectin in a fruit beer.
Interesting! Will have to give it a go in a solo bree
i've had some ridiculously sticky stouts that were vegan, seems like such an unnecessary ingredient
maltodextrine?
If you’re around hackney wick, I’ve got loads of spare cacao nibs you can have 🍫
hi jonny and brad, i have a question. do you think the craft beer revolution has died out? i certainly do not see the same kind of hype around beer that i did 5 years ago. i fear that craft beer as a topic has seen its peak and is now beginning its slow decline into the grave. interested to hear your thoughts.
It's certainly shifting. Less and less interest in new releases and endless innovation and more interest in quality, ethics and accessibility. I think these are good changes and a sign the industry and its drinkers are evolving. At least i hope it is!
I think the brewing community might have an unfair bias against using malt extract in their brews, but in a beer this big on kit this small, it's a potentially legitimate tool that can be used to make the process more reasonable.
Absolutely. In such inefficient brewing and smaller scales, and especially on first batches it is vital.
I'd love t make a clone of MAZ or Zodiak.
Funny, I'm a huge fan of Omnipollo, but NOT their coconut beers. I downright disagree with Henrik on that specific point, you should stop adding that altogether and launch it into the Bradosfhere.
Other than that, I can't get enough of you talking with him - such a great guy!
I also looove the B part and this being a 3 parter.
What the hell is Omnipollo?
Why? xd
1:1 ratio is unexpexted. where is all the liquid 😅
I know right?! We'll find out in the next episode.