I like the new reveals throughout the graph process hinting towards your recipe . Great idea as it helps understand the process & your decisions on the final recipe. Cheers from Australia, looking forward to the next one 🍻
Keen for the Australian Sparkling Ale! The weather here in Melbourne is just starting to improve, and it's a style I'm keen to play around with this summer!
I had to adapt a bit as i live and brew in a tiny apartment so no decoction and fermented with novalager in room temp but damn, that is a toasty, tasty clean beer.
Excellent presentation on one of my absolute favorite styles! I would be curious to see what your data shows regarding the use of toasted and crystal malts when brewers used a single infusion mash rather than a decoction. Great video, and thank you for publishing this content.
for the recipes that didn't decoct, the use of crystal malts increase from 46% of the recipes to 50%, and the use of toast malts increases from 27% to 50%, the use of roast goes from 81% to 87%. 34/70 is the most common strain of yeast used
@@MeanBrews Interesting to see a significant increase in the use of the toasted malt; I'm guessing that is likely the use of melanoidin to mimic a decoction mash. Thanks for those details.
Sorry for the late question for this video - do you add your Carafa Special III malt in the mash the entire time, or do you add your dark malts near the end of the mash? Thank you! Brewed many of your recipes and watched most of your videos - I appreciate the time and efforts you spend on these videos. Cheers!
@@stuh4645 I would not worry about most Munich malts not having enough enzymes to self convert. I typically use 98% Munich (mostly Munich I these days) and 2% Carafa Special II. After 60 minutes at 150-155 F my iodine test showed complete conversion so often, I've stopped using them. Check out their degrees Lintner if you are concerned.
So excited that you did this style as I have been planning to do one shortly. Love these videos btw and the extra context you give around the decisions / reasoning behind different choices. Very informative. I was planning on doing a decoction as well, but was hoping to do a single decoction and just using my single vessel electric system to raise the temps for each step. I'm not trying to be lazy, but it seems like I could get the same flavor benefit by boiling the grains once versus having to do it 3 times which is just kind of a pain and I don't love the movement of hot solids / liquids between my stove and my brewing area. Any thoughts? And if doing a single, any thoughts on which rest to do it on? (i.e., raising from protein to beta, beta to alpha, or alpha to sparge). Thanks for the great content!
Personally if I were doing a single decoction, I'd do it between the protein and beta rest to release the starches and allow for higher efficiency. I would also do a longer boil during the decoction to really develop those maillard reactions in enough quantity to taste in the end product. Make sure your pH is low when doing the decoction!
I like the new reveals throughout the graph process hinting towards your recipe . Great idea as it helps understand the process & your decisions on the final recipe. Cheers from Australia, looking forward to the next one 🍻
Glad you like them!
Keen for the Australian Sparkling Ale!
The weather here in Melbourne is just starting to improve, and it's a style I'm keen to play around with this summer!
Excellent!🙂
Thanks!
I had to adapt a bit as i live and brew in a tiny apartment so no decoction and fermented with novalager in room temp but damn, that is a toasty, tasty clean beer.
Awesome! Keep Brewing!
Thanks again
Good video 👍
Your Channel is one of my Favorite cooking channels. I enjoyed watching this and I love your style. So creative. Worth watching.
Excellent presentation on one of my absolute favorite styles! I would be curious to see what your data shows regarding the use of toasted and crystal malts when brewers used a single infusion mash rather than a decoction. Great video, and thank you for publishing this content.
for the recipes that didn't decoct, the use of crystal malts increase from 46% of the recipes to 50%, and the use of toast malts increases from 27% to 50%, the use of roast goes from 81% to 87%. 34/70 is the most common strain of yeast used
@@MeanBrews Interesting to see a significant increase in the use of the toasted malt; I'm guessing that is likely the use of melanoidin to mimic a decoction mash. Thanks for those details.
Thank You for great video! Please can You tell me how much is brewhouse efficiency?
in Brewfather its set to 70% due to my mash tun's huge deadspace. you can adjust to your efficiency based upon the system you use.
How about a dunkelweissen
Sorry for the late question for this video - do you add your Carafa Special III malt in the mash the entire time, or do you add your dark malts near the end of the mash? Thank you! Brewed many of your recipes and watched most of your videos - I appreciate the time and efforts you spend on these videos. Cheers!
I wouldn't mind putting it straight in the mash.
When I reviewed the recipe on BF, the final gravity is 1013, but when I copied it to my account, it shows the FG at 1021. what is the FG?
not really sure
Could you do an amylase edition in the mash to allow more Munich malts to be used?
Yeah I think thats a good idea actually
@@MeanBrews I have seen it used a lot in distilling when you have adjuncts with no diastatic power.
@@stuh4645 I would not worry about most Munich malts not having enough enzymes to self convert. I typically use 98% Munich (mostly Munich I these days) and 2% Carafa Special II. After 60 minutes at 150-155 F my iodine test showed complete conversion so often, I've stopped using them. Check out their degrees Lintner if you are concerned.
Stated you were doing a decoction but not indicated in the mash process.
not following you. Both the brewfather and end of video say decoction mash. Help me understand where there's a conflict?
So excited that you did this style as I have been planning to do one shortly. Love these videos btw and the extra context you give around the decisions / reasoning behind different choices. Very informative. I was planning on doing a decoction as well, but was hoping to do a single decoction and just using my single vessel electric system to raise the temps for each step. I'm not trying to be lazy, but it seems like I could get the same flavor benefit by boiling the grains once versus having to do it 3 times which is just kind of a pain and I don't love the movement of hot solids / liquids between my stove and my brewing area. Any thoughts? And if doing a single, any thoughts on which rest to do it on? (i.e., raising from protein to beta, beta to alpha, or alpha to sparge). Thanks for the great content!
Personally if I were doing a single decoction, I'd do it between the protein and beta rest to release the starches and allow for higher efficiency. I would also do a longer boil during the decoction to really develop those maillard reactions in enough quantity to taste in the end product. Make sure your pH is low when doing the decoction!
Check the closed captioning on mash duration for a good laugh. Gotta love RUclips’s speech to text.
10:25
LOL!!!. was going to fix that but its pretty classic how it is now.
If i usually do a single mash, what temp would you recommend?
the averager was 154 F for those that did an infusion mash
Aussie Aussie Aussie