High Gravity Brewing: Is Being Efficient Considered Craft Beer?
HTML-код
- Опубликовано: 5 авг 2024
- In this video, I run through the two ways that you can high gravity brew. They are:
- Option 1: Wort Dilution Method
- Option 2: Beer Dilution Method
Free Download - "The Craft Brewery Startup Checklist: The 5 Step Blueprint That Will Help You Grow Your Craft Brewery….Fast!" - bit.ly/3f6ryQB
Analysing each of these two methods, let's discuss whether this type of high throughput brewery efficiency could be considered "craft".
For more info about how to calculate wort dilution rates - check out my other video here - • I Brew the Perfect Bee...
This week's professional brewer question is from Peter:
"High gravity brewing....keen to discuss the pros and cons of it (in particular on beer quality), the does and dont’s if this method. It is a method that smaller breweries have available to increase production output without increasing capital costs. Or maybe the question should be options/techniques available to small breweries to increase output without increasing capital costs significantly. -- Peter Bouteloup"
** I ANSWER QUESTIONS FROM PROFESSIONAL BREWERS EVERY FRIDAY - BE SURE TO SUBSCRIBE! IF YOU HAVE A QUESTION, POST A COMMENT BELOW **
My Website: www.rockstarbrewer.com
--------------------
DISCLAIMER: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
I do enjoy using high gravity brewing hot side for the light beers. Saves so much time! Cheers!
Cheers for the video and reply Hendo. Very interesting 👍
Cheers Hendo - great info!
This just popped up in my feed and got me thinking, again... Thanks Hendo. jm2cw: Is it Craft? Short answer is yes.
As you describe, "High Gravity" brewing is the process of brewing a strong beer (wort) and then diluting it . The primary purpose is to increase the overall output without significantly increasing the workload. IMO it is a derivative process that grew out of the older Partygyle brewing process: which was used to produce 2-3 beers (worts) of decreasing strength from the same mash; i.e. to maximise the yield from any given grain bill. By blending the gyle, different intermediate strength beers could be produced in greater volume, and through this the "High Gravity" brewing process evolved. As I said, IMO.
No one would argue that Partygyle brewing is not a traditional or "Craft" method of brewing, It follows then that since High Gravity Brewing is a derivative process, it too is a "Craft" method of brewing. However, as caveat, you mentioned, cold side dilution has significant difficulties that cannot be surmounted (easily) at the small scale or "Craft" level, thus this particular sub-variant is not a "Craft" process, nor can macro brewers using this method claim in any honesty to be using craft brewing practices. fwiw.
I like how you roll. Thanks for watching! 😎
Great video! Keep it up
Great video Hendo!
Just throwing my experience in, I used to work for Asahi in NZ (20,000L brewhouse), and we would make our lagers to 6-7.5% and dilute back with DAL, and they were all hopped. Our craft range would generally be about 1-2% above sales ABV as well. Now I'm at Little Creatures (pretty much the same 20,000L brewhouse), and we aim for about 0.5% above just to guarantee we hit label ABV every time with dilution and to make up for fermentation losses.
Hey thanks for the insight! I've always been fascinated by how the big brewers become more efficient and I'm always thinking of ways to down scale those processes to smaller breweries while maintaining beer quality. Thanks for watching 🍺😎
I really like this channel.
I should make some more videos. Thanks for watching!
Hi Hendo, absolute mind blower, really woke me up to how I could be better utilising my equipment and time. Just one question, say you're doing a double mash to fill a fermenter, what I mean by that is once the initial mash and sparge is done, wort is collected in the boil kettle and while you're waiting for the boil kettle to heat up, you begin another mash. To cut down on time, can you do an initial full hops boil and the wort from the second mash take from half hour schedule, or does it still have to be a full boil? Of course this is under the assumption that you have two heating methods, electric and gas.
Hey Jonathon - glad this video helped you. When you're starting out trying to be efficient, it's also just as important to brew your wort consistently. I would recommend that you brew two turns the same way and once you're used to the process, then look at more ways to become efficient like the method you've described. I can't comment on the outcome of your proposed method as every brewhouse is different, but I would say that you should use some lab analysis to ensure you're getting the same bitterness outcome. Thanks for watching!
Even 10% dilution of beer is tank capacity and money. You can dilute and adjust inline or batch. You hit your target. Deaeration can be done by spraying in a vacuum chamber. You only have to suck the oxygen out, than heat/chill the whole volume of water. More energy efficient. Even a medium sized brewery can gain from it. There are small deaeration plants.
What is craft? Small scale? More hands on? Less machines and equipment? More direct brew-ferment-fine-bottle and less mixing adding stuff? Alot of the large scale ideas can be used in small scale as well to increase efficiency and earn money.
Hello again Hendo,
When you were talking Tetra in your Lager video I was thinking about potential DO in the Tetra or finings like biofine or whatever. I've never had the issue but have you seen it?
Nah it's negligible if you manage the risk right mate. Cheers!
Hey Hendo, great vid. Never really considered doing a high gravity brew and diluting wort! Great idea for increasing efficiency. Quick follow up question - is there a limit to how high you can make the wort ie. If my pre-ferment target was 1.046 can I make a wort at say 1.065? Cheers
The industry average is around 10-20% so your numbers don't seem unreasonable. Thanks for watching!
Hi Hendo, did you treat the water you were using in any way before using to dilute the whirlpool e.g. brewing salts, pH adjustment, pre-boiling?
Yes! And it's important that you take your dilution liquor into account when adding salts. I dive into that in more detail in this water chemistry video - ruclips.net/video/5dNszuyjShQ/видео.html
What's even happening - I can't stop watching and I haven't even bottled my first beer yet.
Hendo, thanks for the video. For wort dilution, would you need to adjust the pH and salts of the water you are using to dilute with? If so, is there a calculator out there to factor this in??
Yes - you would need to adjust pH and salts. I teach my clients in my paid program to use Bru'n Water and have broken down the water chemistry adjustment process into 6 easy steps. Head to rockstarbrewer.com/webinar if you'd like to know more about that. Thanks for watching!
Hi Hendo. How much HSA will dilution with tap water give, with diluting 20-30% after boil is finished? Do you reccomend dilution with boiled water or is the level of HSA with tapwater not significant?
Cheers from Norway
The HSA effects are negligible as hot liquor dilutions have very little DO due to their temperature, Henry's Law and the General Gas Law. Use Hot Liquor where possible.
Hi,I’m struggling to accurately calculate efficiency? I haven’t yet got onto high ABV beers,although I’d like to sometime
Any tips?
Yep. Ignore efficiency. For the most part, you can't target it so unless your having major issues with grist, don't bother to try. Your targets for wort should be gravity, temperature and pH if you want to be consistently. Thanks for watching!
Hi Hendo...would it be more efficient if I dilluted my hot wort with previously boiled and chilled water so I can save time in chilling the hot wort..and money invested in a chilling system?..is it something nano or microbreweries do?..thanks in advance..I really appreciate you awesome videos!..SALUD from Peru!
Hey Max - not really mate. The general idea of chilling wort is to do it rapidly so that you can form 'cold break'. Even if you followed the guidance in this video and diluted 20% and did so with chilled water, it wouldn't fully bring your wort down to fermentation temperature. Pretty sure you'll still need a chilling system. Greetings from Australia!!
@@RockstarBrewer I see..thanks a lot for the support Hendo!
If you have 100 oC wort and add 20% 10 oC water you end up 85 oC. You are still in the "killing most stuff" temperature. No need to boil/chill that water in advanced. Then just run it all through a heat exchanger to fermentation temp after whirlpool. Make sure to use the hot water from the exchanger for your next mash. Thats money.
Thanks a lot Anvil 01. Sorry for the delayed appreciación