Awesome. My highest competition scored beer 45 out of 50 points used 'SF Lager Yeast: WLP810' with Cascade (60 min), Azacca (40 min), Columbus (20 min), and Citra (15 min) hops. A reddish Vienna lager at 5.5%.
Very interesting recipe with using wild hop. I also have some wild hop at home :) Does you mashing produce better taste than mashing at constant temperature of 65 °C?
Dear Andrea, this is my favourite channel for sure! Especially your beer recipes! I'm always wearing your apron when cooking in the kitchen (or brewing). I have two comments on this video: a) 5.5 Liters with 1044 spec. gravity (=11Brix) from 1.6kg malt results in a brewhouse yield of 38.3%. Usual values are 60% to 75%. Somewhere you seem to lose a lot of sugars from the malt and the 100g of sugar added were not even considered in the calculation, yet. b) Plus I am giving away my finding for foam stability which took me many years to confirm: sugar kills foam. I believe your foam would gain stability when you leave out the sugar and increase the brewhouse yield. In that way you introduce more maillard products and other substances from the grains into the wort which suit foaming. Mary Izett found a way to do a speed brewing method for the kitchen with low cost equipment that basically just includes a brewing bag in her book "speed brewing". The advantage of BIAB is that you can sqeeze the bag and therefore squeeze out the sugars much better. Requires less sparging and increases the brewhouse yield.
Obviously, the grade of grind influences to finish efficiency. Next time make more fine grane grind, Andrea. But sugars doesn't have any affect on the firm of beer. Proteins and CO2 have it
@@ИгорьЧерняков-щ3с The grind is not the issue, I think, since Andrea is using industry ground malt and does not malt himself. Therefore, the grind should be perfect. I agree with proteins and co2. Co2 is perfect in Andrea's recipes, as for most homebrewers. They say that sucrose does not have an effect on foaming but it is not true when sugar from malt is substituted by sucrose. Plus with sucrose you need longer lagering times to have a good foam and taste. Low brewhouse efficiency results also in less protein contents. The key is to get as much extract from the malt as possible while keeping the protein chopping enzyme activity lowest (by avoiding the 40°C step). For 5.5L of final beer 1kg of malt should be sufficient for 11Brix (refer to the tools available for instance at maischemalzundmehr . de which is the German beer brewing community recipe platform). With Mary Izett's BIAB method I reached 47.7% brewhouse yield for 6L (13.4Brix 1.7kg malt), which is still not optimal and I guess it is mainly due to the sparging method (I messed around with the big brewbag and lost a lot). Here are more suggestions: - Proper sparging seems to be the necessity. - Hagen Rudolph wrote in his book that the 78°C step is essential for high brewhouse yield. Maybe this is also a crucial step. - The Bru Sho (youtube) has a recipe where he put roasted lentils into the mash which resulted into very stable foaming (lentils have more protein) - I found some old japanese paper where they measured that you need 20 kilodalton proteins for a stable foam. - A friend of mine got a perfect Weizenbier with persistent foam and he added chilli and tamarinde to the boil. - Once I had a perfect foam head with a Kvas where I used quite some bread for body. - Conclusion: The body needs to be "heavy" for a good foam.
@@DrMaxKoch protein step with 52C and low is for chopping protein to aminoacids for feeding yeast during fermentation, and this pause doesn't influence for fermentable sugars amount. From my own expiriense I can say, low efficiency of mashing I get only after deal with raw grind grain. If you look on the Andrea's grain after mashing, you see almost whole grain. And how did you calculate efficiency? You took final amount of bottled beer without counting losses with yeast sadiment and losses of wort grabed with hops
@@ИгорьЧерняков-щ3с yeasts feed on sucrose and minerals... I've never heard they feed on proteins unless you want to breed a certain strain maybe... the protein step I think was necessary in former times to chop the proteins so that they can co-agulate during the boiling, wasn't it? This step is now redundant because of the genetics of contemporary barley. Yes, I took 5.5L, 20°C, 1044specGrav=11Brix and 1.6kg malt for the calculation of the efficiency (efficiency=Liters*speGrav*Brix/1.03/kg_malt). If it was originally 6L before bottling, then the efficiency was 41%. Maybe doing an iodine test between the steps can tell whether starches are still in the wort or not. When using a brew bag, the milling can be finer, as well. Or just add lentils or bread to increase the body ;-)
Superb video quality. I am surprised that the whiskey in your airlock did not get drawn into your beer when you took a sample to measure finishing gravity.
Loved this video. Not an expert in brewing beer, but holding the mash at 126 F for 10 minutes is going to extract sugars that the usual temperature (around 152 F) cannot, and so your beer is going to taste quite thin and not very sweet. The proof was that your final gravity was about 1.004 but an American IPA might be expected to have more unfermentable sugars with a final gravity of about 1.010. Belgium ales might be as thin as 1.004. It might be useful to explain your process in terms of your goals rather than simply present your process as if that is the only way to brew any beer.
You are wrong! 52C step is a known as protein step. It is done for devide proteins to aminoacids- important supplement for yest. Sugar step is done with 62C step mash.
TOP 5 FAVORITE RUclips CHANNELS for sure 👍
Thanks my dear for your support 🥳🍺
Love it when the beer is nice and sparkling, that had fantastic colour and a good amount of alcohol.
Great video, thank you.
Thanks 🍺👍🏼🤪
Enjoy my friend it looks delicious!
Thanks ☺️
Awesome. My highest competition scored beer 45 out of 50 points used 'SF Lager Yeast: WLP810' with Cascade (60 min), Azacca (40 min), Columbus (20 min), and Citra (15 min) hops. A reddish Vienna lager at 5.5%.
Spectacular 🥳🍺 congratulations 🎉
@@Spectacular-cuoredicioccolato 45 points will get you a double-gold, but I didn't get best of show.
@mutantryeff next time 😉👍🏼🍺
Love your home brewing recipes
Thanks 🥳👍🏼🍺
Hope to have more delicious beer recipes, thank you very much, from Vietnam
Thanks 🥳👍🏼🍺 big hugs from Italy
ruclips.net/video/-CFmvaxewsE/видео.htmlsi=D4PSNP1SjK0oUnjU
Thanks for the recipe!
Thanks for watching and sharing this video
Great looking recipe my Friend. one note: sugar dissolves not melts. everything else is perfect. Thank you.
Thanks Richard 👍🏼🍺 I hope to remember for next time 😂 but probably I will say melts again 🤗
Whichever you use next time i'm sure to give you a smile@@Spectacular-cuoredicioccolatoThank you for your unique channel, recipes and character :~}
@RichardAStonemasonNOTfreemason thanks ☺️ again 🤪🍾
Very interesting recipe with using wild hop. I also have some wild hop at home :)
Does you mashing produce better taste than mashing at constant temperature of 65 °C?
Different but not body can say which one is better 😉🍺 someone prefer this method some other the 65*C
Dear Andrea, this is my favourite channel for sure! Especially your beer recipes! I'm always wearing your apron when cooking in the kitchen (or brewing). I have two comments on this video: a) 5.5 Liters with 1044 spec. gravity (=11Brix) from 1.6kg malt results in a brewhouse yield of 38.3%. Usual values are 60% to 75%. Somewhere you seem to lose a lot of sugars from the malt and the 100g of sugar added were not even considered in the calculation, yet. b) Plus I am giving away my finding for foam stability which took me many years to confirm: sugar kills foam. I believe your foam would gain stability when you leave out the sugar and increase the brewhouse yield. In that way you introduce more maillard products and other substances from the grains into the wort which suit foaming. Mary Izett found a way to do a speed brewing method for the kitchen with low cost equipment that basically just includes a brewing bag in her book "speed brewing". The advantage of BIAB is that you can sqeeze the bag and therefore squeeze out the sugars much better. Requires less sparging and increases the brewhouse yield.
Spectacular 🥳👍🏼🍺 thanks for the advice and to use my apron.
Probably 🤔 one step went wrong and some sugar was not converted
Thanks again 🍺
Obviously, the grade of grind influences to finish efficiency. Next time make more fine grane grind, Andrea. But sugars doesn't have any affect on the firm of beer. Proteins and CO2 have it
@@ИгорьЧерняков-щ3с The grind is not the issue, I think, since Andrea is using industry ground malt and does not malt himself. Therefore, the grind should be perfect. I agree with proteins and co2. Co2 is perfect in Andrea's recipes, as for most homebrewers. They say that sucrose does not have an effect on foaming but it is not true when sugar from malt is substituted by sucrose. Plus with sucrose you need longer lagering times to have a good foam and taste. Low brewhouse efficiency results also in less protein contents. The key is to get as much extract from the malt as possible while keeping the protein chopping enzyme activity lowest (by avoiding the 40°C step). For 5.5L of final beer 1kg of malt should be sufficient for 11Brix (refer to the tools available for instance at maischemalzundmehr . de which is the German beer brewing community recipe platform). With Mary Izett's BIAB method I reached 47.7% brewhouse yield for 6L (13.4Brix 1.7kg malt), which is still not optimal and I guess it is mainly due to the sparging method (I messed around with the big brewbag and lost a lot). Here are more suggestions: - Proper sparging seems to be the necessity. - Hagen Rudolph wrote in his book that the 78°C step is essential for high brewhouse yield. Maybe this is also a crucial step. - The Bru Sho (youtube) has a recipe where he put roasted lentils into the mash which resulted into very stable foaming (lentils have more protein) - I found some old japanese paper where they measured that you need 20 kilodalton proteins for a stable foam. - A friend of mine got a perfect Weizenbier with persistent foam and he added chilli and tamarinde to the boil. - Once I had a perfect foam head with a Kvas where I used quite some bread for body. - Conclusion: The body needs to be "heavy" for a good foam.
@@DrMaxKoch protein step with 52C and low is for chopping protein to aminoacids for feeding yeast during fermentation, and this pause doesn't influence for fermentable sugars amount. From my own expiriense I can say, low efficiency of mashing I get only after deal with raw grind grain. If you look on the Andrea's grain after mashing, you see almost whole grain. And how did you calculate efficiency? You took final amount of bottled beer without counting losses with yeast sadiment and losses of wort grabed with hops
@@ИгорьЧерняков-щ3с yeasts feed on sucrose and minerals... I've never heard they feed on proteins unless you want to breed a certain strain maybe... the protein step I think was necessary in former times to chop the proteins so that they can co-agulate during the boiling, wasn't it? This step is now redundant because of the genetics of contemporary barley. Yes, I took 5.5L, 20°C, 1044specGrav=11Brix and 1.6kg malt for the calculation of the efficiency (efficiency=Liters*speGrav*Brix/1.03/kg_malt). If it was originally 6L before bottling, then the efficiency was 41%. Maybe doing an iodine test between the steps can tell whether starches are still in the wort or not. When using a brew bag, the milling can be finer, as well. Or just add lentils or bread to increase the body ;-)
Superb video quality. I am surprised that the whiskey in your airlock did not get drawn into your beer when you took a sample to measure finishing gravity.
Yes 👍🏼 you should open the fermenter before taking the sample
where can I buy Angel yeast from ? I can't buy it from their website. and another question, what do you use to write in white on the bottles ?
Try to write them an email
On the bottle I have use uniposca marker
❤SPECTACULAR 🎉
Bravo 🎉🍺🤪
Very bravo video 😃😃😃
Bravo 🎉👍🏼🍺🥳
Can you make video, how to make at home oat flakes for beer?
Difficult to find oat 😬 sorry
Can bread yeast be used for wine production??
Yes but you need longer time because at the beginning you will taste the yeast
Very nice spectacular👍😊
Grazie ☺️
nice!
🍺👍🏼🥳 bravo
🍻
🥳
In cervisia veritas!
🥳👍🏼🍺😉 bravo
Loved this video. Not an expert in brewing beer, but holding the mash at 126 F for 10 minutes is going to extract sugars that the usual temperature (around 152 F) cannot, and so your beer is going to taste quite thin and not very sweet. The proof was that your final gravity was about 1.004 but an American IPA might be expected to have more unfermentable sugars with a final gravity of about 1.010. Belgium ales might be as thin as 1.004. It might be useful to explain your process in terms of your goals rather than simply present your process as if that is the only way to brew any beer.
Thanks for this good 👍🏼 explanation 🍺
You are wrong! 52C step is a known as protein step. It is done for devide proteins to aminoacids- important supplement for yest. Sugar step is done with 62C step mash.
Looks Good. But why didn't you use the machine you talked about a month ago
Many projects 😂 it will be in the next beer 🍺 video
where am living there is no hops how to change them with something else thanks
GRUIT BEER homemade 🍺 How to make Beer WITHOUT Hops but with ...
ruclips.net/video/EHjCujnNpZw/видео.html
Hallo Andrea! Sorella noh say hello to you and myself. ❤❤❤
The foam keeps the bier fresh
Ciao Adam 🍺
Yes 👍🏼 very fresh 🍺🥳
But I will not watch this video sorry for me 🤣 miss u sweetheart 😘
😂👍🏼🤗
Helou I want to visit fast and faster and emergency your place and enjoy some time with smart and beautiful people drinking your potions 😊👋👏✌️💓💯👍🫶
😂👍🏼🤩🍺 you are welcome
@@Spectacular-cuoredicioccolato gracias 💓
@georgianavucu5647 🤗