Perfect timing 👌 coming cross this video. I was looking at the efficiency just now. I brewed yesterday Christmas Amber Ale and I did changes to my brewing process which raised the mash efficiency to 80%. I was writing down notes from yesterday brew when I saw ur video. Thanks for sharing 👍. Definitely I will try some of ur brewing steps. I do have thou some concerns regarding stirring the mash too much at higher temperature.
That’s a lot of very good information! Why the 2 degrees above mash temp? Is it only during the rest or do you keep it 2 degrees above during the whole mash?
Very nice level of details on the process. I guess what's missing is the part you finish sparging. Do you finish the process there or do you move the grain basket over an empty bucket to collect some more wort? ( do you press the grain bed to collect more wort or keep the malt pipe at an angle to drain faster?).
Thanks! I only remove the grain basket when i reach my pre-boil volume in the kettle. I also press the malt down a bit when its over the kettle to get the last bits once ive hit pre-boil volume
Nice video Ive never had an issue clogging my recirculation manifold personally. If you’re going to stir the mash have you tried skipping the mash rest? I found if I’m going to stir there’s no need for the rest. Keep up the good work I enjoyed it🍻
Hmm interesting insight. Ive always done a rest on my other system (in the brewtech mash tun) and then stirred before the vorlauf since the vorlauf set the grain bed anyhow. Obviously the all in on system is a bit different so I just try to carry over the same techniques and hop they work lol. Ill have to give it a try. I appreciate the insight and the love! Hope to see you in norway one of these days!!
Thanks! This was an electric winch but I have since moved to a pulley system. The electric winch had a hard stop that made the grain basket bounce a bit too much for my liking.
I use brewfather to calculate how to get to mash temp as soon as possible when the grain temperature is taken into account. This video is pretty old and methods have slightly changed but still similar. Now im using 10-15min for mash in to hit mash temp. Adding malt all at once is problematic and leads to dry dough balls and too much temp loss and fluctuations. Every ones system is different and depends on amount of malt and batch size.
I enjoyed watching the video. I researched Fairytale Pils malt because it was the first time I heard about the malt and I'm always searching for the highest quality malt to brew with. The other reason why I was interested in the video had to do with the brewing method, which is the same method used in grain distillation, where only Alpha, glucose and a single temperature rest are needed for producing the beer. The brewing method skips the steps that need to take place to make ale and lager because the steps get in the way of a grain distiller. The brewing method skips, conversion, dextrinization and gelatinization. Take a look at the malt spec sheet for the malt. It has some interesting numbers and acronyms listed on it that are good to know about. A malt spec sheet comes with each bag of malt and it is used by a brewer to determine the quality of malt before purchasing the malt. In a way, a malt spec sheet is more important than a recipe. Recipes, are a given, anyway. Modification and protein content are two important numbers listed on a malt spec sheet. On the spec sheet for the Fairy malt is S/T. The S/T number is used for determining level of malt modification. Fairytale malt is high modified to over modified, malt. To produce Pils with the malt an Alpha-Beta enzyme would need to be added into the mash for conversion to occur. An S/T number above 35 indicates that the malt is high modified. Fairytale Pils malt is 37 and higher, depending on the batch. Weyermann Pils, light and dark floor malt are under modified, low protein, malt and good choices for producing lager and Pils, if they are available. Under modified, malt is richer in enzyme content than high modified, malt. The protein content in malt should be 10 percent or less. The less protein, the more sugar is in the malt. Pils is produced from dextrinous extract. To produce dextrinous extract mash is boiled which causes a type of hard, heat resistant, complex, starch, called amylopectin to burst and enter into the mash liquid. When the boiling mash is returned back into the main mash Alpha liquefies amylopectin and dextrinization and gelatinization occurs. A and B limit dextrin are tasteless, nonfermenting, types of sugar that are contained in amylopectin, which are responsible for the body and mouthfeel in beer, along with, a type of albuminus protein. Amylopectin makes up the tips of malt and it is the richest starch in malt. The rest temperature recommended in the recipe for the Pils is too, low, to cause the heat resistant, starch to burst and enter into the mash liquid before Alpha denatures and the starch was thrown away with the spent mash, unused. When the steps are skipped beer overly dries and thins during fermentation and conditioning. That is one of the reasons why homebrew is artificially carbonated with sugar or CO2 injection and drank when the beer is still green. The single temperature infusion method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes work and chemical precipitation, which makes strike and target temperature not so useful for producing ale and lager. The high temperature rest used to produce the Pils denatured Beta. Beta is responsible for conversion at 60C. Beta converts simple sugar, glucose, released when Alpha liquefies simple starch, into complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on maltose differently than it works on glucose. When conversion occurs beer naturally carbonates during conditioning, due to maltotriose. Saccharification occurs within 20 minutes, at 30 minutes test for starch using Iodine. If the sample is blue-black the sample contains starch, wait 15 minutes and test again, if the sample remains blue-black wait another 15 minutes and retest. A new test sample has to be used for each test and the sample shouldn't contain husk or other goop. If the sample remains blue-black after 60 minutes, one of two things happened, the malt is slack or the high strike temperature wiped out a bunch of Alpha. When starch liquefies, the color of the sample will be yellow/orange to deep red/mahogany. The various colors indicate the different types of sugar that are in the sample. To produce cleaner extract skim off hot break as it forms and continue to remove hot break until it drastically, reduces, when that happens, add hops, boil for an hour while skimming off second break. Less hops are needed and hop utilization improves when extract is clean. Also, the less goop and protein sludge carried over into fermentation, the better. When hot mash liquid is recirculated through a grain bed for a prolonged period of time a condition called over sparge occurs, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and for that reason vorlauf is kept within 10 minutes. To maintain rest temperature add boiling water and stir the mash to even out the temperature. Adding water isn't unusual when making Pils because the mash viscosity of Pils is high. Overnight mashing is sometimes used for producing Pils. The mash is rested overnight at 10 to 13C. During the rest, Alpha begins to soften the starch. The next day, mash temperature is increased to 35C to lower mash pH. To learn how ale and lager are produced start out with DeClercks books. Stay Safe. Stay Thirsty. Stay Brewing.
Wow that’s a lot of information! The fairytale Pilsner malt is just a type of barley that’s able to grow here in Norway. I work closely with the malt house here. I made their website and I made each page for each malt variety that they offer among other things so im pretty in tune with it all although im still new to the malt spec game admittedly. Talking malt with tyson from bonsak malt almost daily. It has really opened my eyes to why malt choice is very important. Give bonsakmalt.no a look. If you’re able to give tyson a call i bet you two could chat all day! I appreciate the support!!! Thanks so much!
Perfect timing 👌 coming cross this video. I was looking at the efficiency just now. I brewed yesterday Christmas Amber Ale and I did changes to my brewing process which raised the mash efficiency to 80%. I was writing down notes from yesterday brew when I saw ur video.
Thanks for sharing 👍. Definitely I will try some of ur brewing steps. I do have thou some concerns regarding stirring the mash too much at higher temperature.
Hej! jag har en fråga om när du gör mashrast 20 min 20% pump. cirkulerar vörten bara utanför mashen för att ha koll på temperaturen?
That’s a lot of very good information! Why the 2 degrees above mash temp? Is it only during the rest or do you keep it 2 degrees above during the whole mash?
Very nice level of details on the process. I guess what's missing is the part you finish sparging. Do you finish the process there or do you move the grain basket over an empty bucket to collect some more wort? ( do you press the grain bed to collect more wort or keep the malt pipe at an angle to drain faster?).
Thanks! I only remove the grain basket when i reach my pre-boil volume in the kettle. I also press the malt down a bit when its over the kettle to get the last bits once ive hit pre-boil volume
Great video 👌
Where did you get the nozzle you have when you connect the recirculation arm to your spargemanifold??
Sold by brewtools!
Hi. I enjoyed watching the video, yo are very thorough. A question, what is you efficiency on any given brew day?
Thank you! Im seeing brew house efficiencies of around 75-85%. It varies beer to beer though. I try to shoot for 80% but im not always so lucky
Nice video Ive never had an issue clogging my recirculation manifold personally. If you’re going to stir the mash have you tried skipping the mash rest? I found if I’m going to stir there’s no need for the rest. Keep up the good work I enjoyed it🍻
Hmm interesting insight. Ive always done a rest on my other system (in the brewtech mash tun) and then stirred before the vorlauf since the vorlauf set the grain bed anyhow. Obviously the all in on system is a bit different so I just try to carry over the same techniques and hop they work lol. Ill have to give it a try. I appreciate the insight and the love! Hope to see you in norway one of these days!!
@@MasteringHomebrew As soon as the world is back to normal my wife and I are planning a trip to Norway 🇳🇴💯
Hi,
What water to grain ratio do you use in the brewfather equipment profile?
Sorry saw it in the profile now:)
Great video! I am in awe of your setup! What was that lifting system you use for your grain basket?
Thanks! This was an electric winch but I have since moved to a pulley system. The electric winch had a hard stop that made the grain basket bounce a bit too much for my liking.
super informative video! what is the name of the tool you use to set the mill? i'm having trouble finding one of those. cheers
There is no brand on it but if you search “feeler gauge” on google they should pop right up
I don't like when the mash in is too long and my water T° around 74°C at the begining. I want it at 65/67°C as soon as possible.
I use brewfather to calculate how to get to mash temp as soon as possible when the grain temperature is taken into account. This video is pretty old and methods have slightly changed but still similar. Now im using 10-15min for mash in to hit mash temp. Adding malt all at once is problematic and leads to dry dough balls and too much temp loss and fluctuations. Every ones system is different and depends on amount of malt and batch size.
I enjoyed watching the video. I researched Fairytale Pils malt because it was the first time I heard about the malt and I'm always searching for the highest quality malt to brew with. The other reason why I was interested in the video had to do with the brewing method, which is the same method used in grain distillation, where only Alpha, glucose and a single temperature rest are needed for producing the beer. The brewing method skips the steps that need to take place to make ale and lager because the steps get in the way of a grain distiller. The brewing method skips, conversion, dextrinization and gelatinization.
Take a look at the malt spec sheet for the malt. It has some interesting numbers and acronyms listed on it that are good to know about.
A malt spec sheet comes with each bag of malt and it is used by a brewer to determine the quality of malt before purchasing the malt. In a way, a malt spec sheet is more important than a recipe. Recipes, are a given, anyway.
Modification and protein content are two important numbers listed on a malt spec sheet. On the spec sheet for the Fairy malt is S/T. The S/T number is used for determining level of malt modification. Fairytale malt is high modified to over modified, malt. To produce Pils with the malt an Alpha-Beta enzyme would need to be added into the mash for conversion to occur. An S/T number above 35 indicates that the malt is high modified. Fairytale Pils malt is 37 and higher, depending on the batch.
Weyermann Pils, light and dark floor malt are under modified, low protein, malt and good choices for producing lager and Pils, if they are available. Under modified, malt is richer in enzyme content than high modified, malt. The protein content in malt should be 10 percent or less. The less protein, the more sugar is in the malt.
Pils is produced from dextrinous extract. To produce dextrinous extract mash is boiled which causes a type of hard, heat resistant, complex, starch, called amylopectin to burst and enter into the mash liquid. When the boiling mash is returned back into the main mash Alpha liquefies amylopectin and dextrinization and gelatinization occurs. A and B limit dextrin are tasteless, nonfermenting, types of sugar that are contained in amylopectin, which are responsible for the body and mouthfeel in beer, along with, a type of albuminus protein. Amylopectin makes up the tips of malt and it is the richest starch in malt. The rest temperature recommended in the recipe for the Pils is too, low, to cause the heat resistant, starch to burst and enter into the mash liquid before Alpha denatures and the starch was thrown away with the spent mash, unused. When the steps are skipped beer overly dries and thins during fermentation and conditioning. That is one of the reasons why homebrew is artificially carbonated with sugar or CO2 injection and drank when the beer is still green.
The single temperature infusion method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes work and chemical precipitation, which makes strike and target temperature not so useful for producing ale and lager. The high temperature rest used to produce the Pils denatured Beta. Beta is responsible for conversion at 60C. Beta converts simple sugar, glucose, released when Alpha liquefies simple starch, into complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on maltose differently than it works on glucose. When conversion occurs beer naturally carbonates during conditioning, due to maltotriose.
Saccharification occurs within 20 minutes, at 30 minutes test for starch using Iodine. If the sample is blue-black the sample contains starch, wait 15 minutes and test again, if the sample remains blue-black wait another 15 minutes and retest. A new test sample has to be used for each test and the sample shouldn't contain husk or other goop. If the sample remains blue-black after 60 minutes, one of two things happened, the malt is slack or the high strike temperature wiped out a bunch of Alpha. When starch liquefies, the color of the sample will be yellow/orange to deep red/mahogany. The various colors indicate the different types of sugar that are in the sample.
To produce cleaner extract skim off hot break as it forms and continue to remove hot break until it drastically, reduces, when that happens, add hops, boil for an hour while skimming off second break. Less hops are needed and hop utilization improves when extract is clean. Also, the less goop and protein sludge carried over into fermentation, the better.
When hot mash liquid is recirculated through a grain bed for a prolonged period of time a condition called over sparge occurs, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and for that reason vorlauf is kept within 10 minutes. To maintain rest temperature add boiling water and stir the mash to even out the temperature. Adding water isn't unusual when making Pils because the mash viscosity of Pils is high.
Overnight mashing is sometimes used for producing Pils. The mash is rested overnight at 10 to 13C. During the rest, Alpha begins to soften the starch. The next day, mash temperature is increased to 35C to lower mash pH.
To learn how ale and lager are produced start out with DeClercks books.
Stay Safe. Stay Thirsty. Stay Brewing.
Wow that’s a lot of information! The fairytale Pilsner malt is just a type of barley that’s able to grow here in Norway. I work closely with the malt house here. I made their website and I made each page for each malt variety that they offer among other things so im pretty in tune with it all although im still new to the malt spec game admittedly. Talking malt with tyson from bonsak malt almost daily. It has really opened my eyes to why malt choice is very important. Give bonsakmalt.no a look. If you’re able to give tyson a call i bet you two could chat all day! I appreciate the support!!! Thanks so much!