Vienna Lager brewed on Anvil Foundry brewing system
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- Опубликовано: 13 окт 2024
- Vienna Lager brewed on Anvil Foundry brewing system
Recipe for a 5-gallon Vienna Lager
Mash in at 152 for 75 Minutes
5 minutes rise to 168 for 10 minutes
Recipe:
3 lbs 8 oz Briess Vienna Malt
3 lbs 4 oz Weyermann Munich I
2 lb 8 oz - Finest Maris Otter Ale Malt
2.7 oz - Chocolate Malt
20 minute addition
1 oz - Hallertau Blanc (9.3% A) (21.1 IBU)
5 minute additions:
1.5 oz Saaz (3.5% A) (3.9 IBU)
Added 1 tbs of Wyeast Yeast Nutrient
Added Whirlfloc tablet
Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
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Jaded Brewing Scylla
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Easy Dens
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Discount Code to use at www.EasyDens.com
FRIEND-TCMXNSW
Wyeast Yeast Nutrient
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Tilt Hydrometer during fermentation
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Glad you didn't get hurt working on that ladder. An electric hoist is a very helpful tool in my setup, makes for easy and safe lifting of hot items, and it's like having an extra set of hands. I really enjoy watching your videos, keep up the good work.
Thankyou and I know the ladder really has no place in the brew space but working with what I have at the moment. If I wasn't brewing for RUclips or had a better back, I'd just brew on the floor and bend over when talking to the camera. I'll get it figured out but for now my goal was to get brewing ASAP. I did get a couple electrical outlets in the ceiling above me so an electric hoist wouldn't be that hard to get working.
Drank alot of beer, never brewed a drop, very refreshing to watch someone share their first experience. It inspires me to take up the hobby, I don't have a ton of space, but watching this gives me a good idea that what I have will be enough. Thanks
Thank you as I'm just an average home brewer (with a bit of OCD and ADHD for fun) sharing as I learn. If you are ever in Jacksonville, FL, let me know as I share out about 95% of my beer to others. Also, if you ever consider brewing just remember you don't need anything fancy beyond 2 kitchen pots and a colander to brew a simply 1 gallon test batch. (Bottles and a few other cheap bits of equipment due help of course.)
YES! A Vienna Lager…on the AF! We appreciate this video! Thanks for the content! WE SEE YOU!!! 🤘🏻
Thank you and it is officially done fermenting...looking really dry. I'll get that video produced and out as soon as possible. I'm looking forward to drinking it.
Congratulations on finally being able to getting your first brew day in on your new space!
Thank you as it was a great day. If you haven't shared your brew space with Pierre at Simple Home Brew, go check him out. It is a great way to cross promote and share info.
Congratulations on your beautiful brew space.
I also have the Anvil Foundry and, for the lifting, I purchased from Amazon pulleys with internal gear ratchets, which work great, even with one hand. The rope is 1/8 inch, 8 ft long, with a lifting capacity of 150 lbs. Their main application appears to be the hanging of growing-light fixtures. They are very inexpensive, and you get 2 pairs (4 pulleys) for about $9.
I actually have a pully system that I used at my last location for testing a BIAB inside the Anvil Foundry. I'm still debating on using that or other solution.
new area looking great. cheers 😀 👍 🍻
Thank you and if you've seen some of the previous videos, you may notice I'm still trying to optimize the space.
New location looks amazing! You will get the kinks worked out for sure. Three things need the feet on the basket (I love mine) and a hop basket so you don’t burn yourself. Also maybe a hoist system from the ceiling. Just thoughts. Keep up the great videos!
Thank you and actually I have the feet on my 2nd Anvil Foundry and bought them for this one but I still like the ring for the ability to help level the grain basket. As for not burning myself...I do that all too often whenever heat is involved. I did editing out a bit of complaining about how much my fingers were stinging. (I use a lot of mustard on my burns, so it is extremely rare for me to end up with blisters.)
The new brew space looks great! Looking forward to hearing all about how your Vienna Lager turned out, I have a full bag of Vienna I need to finish off asap. Cheers!
Hopefully I can try it soon as it is ready to keg and is already pre-carbonated. Just needs a bit of pressure and some chilling. (I was worried the new space would never actually happen but I stayed positive and focused!)
My “The Brew Shed” was built twelve years ago. I was disappointed that it could only be about 10m2 (feet??) because of a sewer pipe. Best thing ever. Everything is in reach, one step at the most. Enjoy.
I've never been able to brew where all of my equipment, electric, and water are all within a few feet. It is awesome! You should send a video of your brew space to Pierre at Simple Home Brew as he has started a series showing off other people's brew space. It really helps us all. Thank You.
Great job & video. It's difficult doing anything in a new environment. I too got nervous when you were up that ladder, especially when that ring came out. Yeah you definitely need a hoist of some sort & probably a lower/adjustable bench too. I'm sure you'll find the best solution. 👍
Thank you and I had to check out your YT Thumbnail. Very cool, I thought it was a skeleton at first. I know this brew round was safety directors nightmare (I work with a few in my day job as I'm an IT guy that works in the port industry, very dangerous). I'll figure it out but I was chomping at the bit to get brewing again ASAP. Doing two IPAs today if I get lucky, otherwise one today and one tomorrow.
I've got the exact same generation anvil foundry with the snap ring and have popped it a number of times but still would not give it up I'm at like 47 batches in it and just an FYI what I do is .... I have a Warner (darn auto correct) platform its 30 inches long 12 inches wide and 20 inches tall (lowes,home depot ect..) so I put it at one end and the foundry is at a comfortable height to read contol panel and stir mash then when I lift the malt pipe I step up on the platform next to it. It works! I also have one all rounder I am very fond of (wish I had two) not everybody understands them . My fermzilla I don't like it's too small. The fermentasaurus (you try and spell that) was the perfect batch size I could ferment 8 gallons and fill one 3 gallon and one 5 gallon corny. Sorry I'm rambling. Congrats on your brew cave. Vienna should be a nice spring beer.
Yeah, I've seen a lot of folks using those Werner stands for brewing. You are right it brings it up to a nice height without being too high. Not sure why I didn't think of that but sometimes the obvious is the hardest to imagine.
Thanks for sharing. Looks like you had a good brew day the good bad and ugly. You'll get it dialed in after a couple of brews. Cheers!
I do love having everything so close as that makes the brew day, so much easier.
Nice brew day in the new space! It is like riding a bike and I'm sure you'll be back to pro status in no time haha. Cheers!
Yeah, I'll get there. If you haven't reached out to Pierre at Simple Home Brew, I'd highly recommend it as he is doing a series on brew spaces and will mention your channel too!
Congrats on the new spot. I opted for a steam slayer instead of a vent. Glad I did, it works great
Shhhh (secret), I have something like the Steam Slayer in route.... I'll be showing it off once I get it and put it to use. I appreciate the info as I've only heard from one other person about how much they like them.
Nice job Mike, appreciate you showing how the brew day "really" went. You are correct, your flow and process will only get smoother the more you get used to the new space. I'm thinking a two level brew table would be a nice addition. That would probably be really pricey though! Cheers.
Yeah and sadly I already spent a fair amount of money on the tables I have but ultimately they may have to change to make things smoother.
#8 for your anvil kettle. Hold the grain basket and collect the extra wort.
Great suggestion as I forgot as I usually use a smaller pot for run off collection.
Congrats on brewing at the new house! I remember my first batches when I moved to brewing in my garage and there was definitely a learning curve.
My biggest suggestion is to get a pulley system. I put an eye bolt into a ceiling joist, attached a ratcheting pulley to it, and it made lifting out the grain bag a breeze. Makes it so much more safe and ergonomic.
Thank you and you are right as everyone seems terrified of me using a ladder. I mentioned to another home brewer that I have plugs in the ceiling mainly for lighting systems to be used in the future but I could easily hook up a manual or an electronic hoist/pully system.
Unfortunately RUclips doesn’t allow me to post links, but harbor freight has a hydraulic table cart that might come in handy for you. That pesky ring always got me until I started using tiny spring clamps to hold it in place. Cheers!🍻
No prob as usually RUclips will throw comments with links into "Held for review" but I was able to go search Harbor Freight and I found two that might work. The one I like is of course a little large but it is still a possibility.
I’m gonna go ahead and take what should be a nice relaxing day and making an incredibly difficult😂
I look at anything that looks complex initially as a puzzle (I'm great at puzzles, just suck at things like the English language.) The system is actually really easy to use and very straight forward once you've brewed on it at least once.
I've got one coming, live the videos than you!!
Where did you get your mash paddle? Looking to get one made for myself also. Thanks
Looks like a great space Mike!😊
Thanks and it did seem like it would never happened at one point but I stayed focused.
Nice space ! I don't know If it's possible but anyway to show the flow rate on the recirculation ? I have the same set up but I run to fast or to slow. Thanks again for the videos
Thank you and yes, I can figure out what my flow rate is so that I can share that info. IT might be close compared to the BrewEasy Compact where you are able to visually see the rate of flow.
Why are you brewing on a table instead of the floor?
I only brew on the table for one reason, for the views to allow for better viewing and to keep me from crawling around on the floor to get to the same eye level as the Anvil Foundry.
Good lord Man. You're going to get hurt. Can you say cable ratchet? Look at Elementary brewings channel.
Looking forward to seeing more of the new brewery.
I've seen his channel and I'll have to check it out again. I'm debating on a few solutions but for now that ladder is serving a good purpose.
Why so high why not on the floor???
I know you didn't get hurt because the video hit youtube, but you're making me nervous! Brew safe!
I only used the ladder to help allow for better camera views for viewers. If I was brewing without worrying about others watching, I'd put the Anvil on the floor.
Dip tube ?
Dip tube? I'm confused, unless you are referring to me using a floating dip tube in the fermenter. If that is the case, it is so that I can do a pressure transfer after fermentation is complete.
You are going to hurt yourself with the brewing set up that you have. Lifting heavy bags and baskets containing very hot mash and liquid while standing on a ladder isn't wise. Ropes and pulleys are ridiculous, too. You are making beer not removing engines. Make sure someone is close by when using the brewing system in case you get hurt, or buy one of the "help I've fallen and can't get up" electronic gadgets. You are over the top with stuff and you need to dial it back. Some of the stuff that you do has no connection with making ale or lager, and you are using the simplest and quickest brewing method on the planet that cannot make ale or lager due to the way enzymes work and chemical precipitation, anyway.
With single infusion you can only control the amount of simple sugar, glucose and the amount of sweet tasting, nonfermenting types of simple sugar that forms when Alpha splits the simple starch chain, amylose, by adjusting temperature up or down. The higher the rest temperature the quicker Alpha denatures and the beer will be sweeter tasting and lower in ABV. The only problem is that it takes more than simple sugar for making ale and lager, but not for making moonshiners beer.
Body is different than sweet taste. The body that you mention is sweet taste from the nonfermenting, simple types of sugar that are contained in the reducing end chain. The types of sugar that form body and mouthfeel are tasteless, nonfermenting types of sugar, A and B limit dextrin, which are contained in complex starch, amylopectin. Amylopectin is heat resistant and at 152F the starch does not burst and enter into the mash liquid and you threw away the richest starch in malt that you paid for when you bought the malt. The other ingredients that form body and mouthfeel are albuminous protein and pectin. Mash is boiled to take advantage of amylopectin. The boiling mash is added back into the main mash that is resting at a low temperature to preserve Alpha, mash temperature increases and Alpha liquefies the complex starch and dextrinization and gelatinization occur. When you make beer you skip conversion, which you cannot skip when making ale and lager, and you skip dextrinization and gelatinization, as well. To make pseudo, ale and lager you will need to learn the step mash method, which uses three temperatures and high quality, under modified, low protein, malt is used with the brewing method. That is why Weyermann and Gladfield produces under modified, malt. Gladfield's distillers malt is better than most of the base malt that you purchase.
Skipping the 168F rest isn't a big deal. Mash out is used with the decoction method or when the grain bed is too thick. Besides, you cooked Alpha to death during the 90 minute rest at 152F, and there was no need for mash out.
You don't have the piece of equipment that is used for determining ABV, efficiency and attenuation so don't get overly concerned with the numbers that you get from a hokey formula.
Don't waste money on yeast nutrient it isn't needed in the beer that you make. In high octane, single temperature infusion moonshiners beer extra yeast is added because of the high amount of glucose in the extract, also yeast skips reproduction in extract loaded with glucose and to support the extra yeast moonshiners add, they dump in yeast nutrient. The difference is that moonshiners don't drink the beer, they distill it and leave chemical imbalances, laxative, drywall, yeast nutrient, etc., and the sludge, protein mud, and Beta Glucan goop that the brewing method produces, in the still. Back in the day moonshiners rocked on and sold some of the extract to brewers that rocked on and made paupers beer that they sold to bums that rocked on after drinking a bunch of the swill.
A spec sheet comes with yeast and with malt and until you get on board with using the valuable information on the spec sheets that are produced for determining the quality of ingredients it is impossible for you to determine the quality of anything.
Take a look at a recipe for malt liquor. Malt liquor is lower quality beer that ale and lager and cheaper to buy. You will notice in the recipe that high modified, malt is the base malt, which is the same malt that you purchase, but in the recipe a two temperature, two step brewing method is used but to make ale and lager in home brew land the same type of malt is soaked in hot water for an hour at one temperature. Bitters how can that be? Why does it take a more time consuming and complex brewing method for making low quality malt liquor than it does for making ale and lager in home brew land?