GREAT BREW DAY!!! In my opinion, the hops are a good choice. When I brew German style, American lager, I use Cascade hops. Recently, a hop producer had Cascade hops that could be called noble because the Alpha, Beta percentages were within a decimal point. The closer the numbers, the finer, and more balanced, the hop. It may have been Puterbaugh. When you get into making all grain, ale and lager, an entirely different brewing method, and under modified, low protein, malt are used. To make pseudo, ale and lager, the step mash method is used. To produce authentic, ale and lager, the triple decoction and Hochkurz brewing methods are used. Weyermann and Gladfield produces under modified, low protein, malt. To determine whether malt is under modified, or high modified, a malt spec sheet comes with every bag of malt, which are online from every malthouse. Modification (Kolbach, S/T, SNR), and protein content are important numbers listed on a malt spec sheet. A malt spec sheet is used for determining the quality of malt, before a brewer buys malt. Basically, a malt spec sheet lets a brewer know if the malt is better for making whiskey, or more suitable for producing ale and lager. Single temperature infusion, and a rest temperature at 150F, produces extract that contains mainly glucose. At 150F, Alpha, releases the highest volume of glucose from simple starch within one hour. The high temperature denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs at 140 to 145F. During conversion, Beta converts simple sugar, glucose, that Alpha releases from amylose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produce ale and lager. Glucose is responsible for primary fermentation, and ABV. When conversion occurs, secondary fermentation takes place, and beer naturally carbonates during conditioning. There are two types of starch, simple, and complex. Amylose is simple starch that contains glucose, and sweet tasting, nonfermenting types of sugar. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, and it is the richest, starch in malt. The starch contains A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, and pectin are responsible for body and mouthfeel in beer. In homebrewing, the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and the starch ends up in the spent mash. When amylopectin is thrown away, beer, overly dries, and thins during fermentation, and conditioning. To take advantage of amylopectin, the decoction brewing method is used. Amylopectin rapidly bursts when mash is boiling. When the boiling mash is added into the main mash, Alpha liquefies amylopectin, and dextrinization, and gelatinization occur. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare.
Cheers to awesome beer that’s why we home brew our own on our channel .we just subscribed after finding your video . We grow hops make mead and wines and others ,stay thirsty friend and brew on .
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Nice job, Michael 🙌💯
GREAT BREW DAY!!! In my opinion, the hops are a good choice. When I brew German style, American lager, I use Cascade hops. Recently, a hop producer had Cascade hops that could be called noble because the Alpha, Beta percentages were within a decimal point. The closer the numbers, the finer, and more balanced, the hop. It may have been Puterbaugh.
When you get into making all grain, ale and lager, an entirely different brewing method, and under modified, low protein, malt are used. To make pseudo, ale and lager, the step mash method is used. To produce authentic, ale and lager, the triple decoction and Hochkurz brewing methods are used.
Weyermann and Gladfield produces under modified, low protein, malt. To determine whether malt is under modified, or high modified, a malt spec sheet comes with every bag of malt, which are online from every malthouse. Modification (Kolbach, S/T, SNR), and protein content are important numbers listed on a malt spec sheet. A malt spec sheet is used for determining the quality of malt, before a brewer buys malt. Basically, a malt spec sheet lets a brewer know if the malt is better for making whiskey, or more suitable for producing ale and lager.
Single temperature infusion, and a rest temperature at 150F, produces extract that contains mainly glucose. At 150F, Alpha, releases the highest volume of glucose from simple starch within one hour. The high temperature denatures low temperature activated enzymes that produce ale and lager, Beta in particular.
Beta is responsible for conversion, which occurs at 140 to 145F. During conversion, Beta converts simple sugar, glucose, that Alpha releases from amylose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produce ale and lager. Glucose is responsible for primary fermentation, and ABV. When conversion occurs, secondary fermentation takes place, and beer naturally carbonates during conditioning.
There are two types of starch, simple, and complex. Amylose is simple starch that contains glucose, and sweet tasting, nonfermenting types of sugar. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, and it is the richest, starch in malt. The starch contains A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, and pectin are responsible for body and mouthfeel in beer. In homebrewing, the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and the starch ends up in the spent mash. When amylopectin is thrown away, beer, overly dries, and thins during fermentation, and conditioning. To take advantage of amylopectin, the decoction brewing method is used. Amylopectin rapidly bursts when mash is boiling. When the boiling mash is added into the main mash, Alpha liquefies amylopectin, and dextrinization, and gelatinization occur. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare.
Thanks! Don't know if I will get into all grain anytime soon, as I don't really have the space for more equipment :-(
Cheers to awesome beer that’s why we home brew our own on our channel .we just subscribed after finding your video . We grow hops make mead and wines and others ,stay thirsty friend and brew on .
Thanks! I used to grow hops in my backyard, but soon realized I don't have much of a green thumb.