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The Beer Junkies
United States
Приєднався 15 лип 2021
Learn how to brew delicious beer that will have your friends and family begging for more!
We release exclusive brewing content every week, focusing on how-to brew walkthroughs, tips and techniques, beer-infused food recipes, and more.
If you are looking to learn more about beer brewing, or simply want to see how it is done on a larger scale, you've come to the right place!
We will walk you through all of our processes step-by-step.
Subscribe to be the first to see our new content.
We release exclusive brewing content every week, focusing on how-to brew walkthroughs, tips and techniques, beer-infused food recipes, and more.
If you are looking to learn more about beer brewing, or simply want to see how it is done on a larger scale, you've come to the right place!
We will walk you through all of our processes step-by-step.
Subscribe to be the first to see our new content.
How To Brew The Perfect Oktoberfest
Join us as we walk you through how to brew a delicious German-Styled Oktoberfest!
This Oktoberfest is a Märzen, which is a wonderfully malty German amber lager with a clean, rich, bready, toasty flavor. It has a balancing bitterness and dry finish to promote drinkability. This is a style that I look forward to making, and drinking, all year long. This recipe is slightly different from my previous Märzen as we are fermenting it with high pressure lager yeast from White Labs.
Follow along as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, including the mashing profile, mash out, sparging, the boil, the whirlpool, knockout, the fermentation profile, and last but not least, the taste test.
Our Oktoberfest recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.
OG: 1.057
FG: 1.016
ABV: 5.38%
IBUs: 20.6
Color: 15.8 SRM
Grains
@bestmalz1899 Vienna Malt (37.4%) - 4 lbs 1.6 oz
@bestmalz1899 Munich Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Pilsner Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Melanoidin Malt (5.5%) - 9.6 oz
@greatwesternmalting Crystal 60L (5.5%) - 9.6 oz
@SimpsonsMalt Chocolate Malt (2.3%) - 4 oz
Hops
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.6 oz @ 60 minutes (13.1 IBUs)
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.5 oz @ 20 minutes (7.5 IBUs)
Yeast
@WhiteLabsInc High Pressure Lager Yeast - WLP925
Water
50 ppm Calcium
15 ppm Sodium
75 ppm Sulfate
65 ppm Chloride
You can find the full recipe on our website at the link below.
thebeerjunkies.com/oktoberfest/
To see more exclusive brewing content like this, make sure you subscribe! And please feel free to check out our Patreon page at the link below for exclusive recipes, guides, and more.
www.patreon.com/TheBeerJunkies
Please let me know what you would like to see next in the comments. Cheers!
This Oktoberfest is a Märzen, which is a wonderfully malty German amber lager with a clean, rich, bready, toasty flavor. It has a balancing bitterness and dry finish to promote drinkability. This is a style that I look forward to making, and drinking, all year long. This recipe is slightly different from my previous Märzen as we are fermenting it with high pressure lager yeast from White Labs.
Follow along as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, including the mashing profile, mash out, sparging, the boil, the whirlpool, knockout, the fermentation profile, and last but not least, the taste test.
Our Oktoberfest recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.
OG: 1.057
FG: 1.016
ABV: 5.38%
IBUs: 20.6
Color: 15.8 SRM
Grains
@bestmalz1899 Vienna Malt (37.4%) - 4 lbs 1.6 oz
@bestmalz1899 Munich Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Pilsner Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Melanoidin Malt (5.5%) - 9.6 oz
@greatwesternmalting Crystal 60L (5.5%) - 9.6 oz
@SimpsonsMalt Chocolate Malt (2.3%) - 4 oz
Hops
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.6 oz @ 60 minutes (13.1 IBUs)
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.5 oz @ 20 minutes (7.5 IBUs)
Yeast
@WhiteLabsInc High Pressure Lager Yeast - WLP925
Water
50 ppm Calcium
15 ppm Sodium
75 ppm Sulfate
65 ppm Chloride
You can find the full recipe on our website at the link below.
thebeerjunkies.com/oktoberfest/
To see more exclusive brewing content like this, make sure you subscribe! And please feel free to check out our Patreon page at the link below for exclusive recipes, guides, and more.
www.patreon.com/TheBeerJunkies
Please let me know what you would like to see next in the comments. Cheers!
Переглядів: 963
Відео
How To Perform the Perfect Mash
Переглядів 2,1 тис.Місяць тому
Join us as we walk you through how to perform the perfect mash! Today we are doing something a little different. Instead of a recipe walkthrough, we are diving into the mashing process. In this video, we cover the overall objectives of the mash, the different steps of mashing, and the parameters we must control. We wrap up with a walkthrough of our sweet stout mash and end with a tasting of the...
How To Brew a Delicious Maibock
Переглядів 5122 місяці тому
Join us as we walk you through how to brew a delicious German-Styled Maibock! I would first like to apologize for the lack of content I have produced over the last month or so. It has been hectic, but I can finally release regular content again. Our next video will be a complete guide to mashing, but for now, let's get back to the Maibock. The Maibock is a relatively pale, strong, malty German-...
How To Brew a Delicious American Amber Ale
Переглядів 6354 місяці тому
Join us as we walk you through how to brew a delicious American Amber Ale! The American Amber Ale is a hoppy, session-strengthed, amber beer with a nice balance between a rich malt profile with caramel, biscuity flavors, and a noticeable hop profile with citrusy, fruity flavors. The hop profile should be apparent, but not overwhelming. Too much hop character in both flavor and bitterness will p...
How To Brew a Delicious British Golden Ale
Переглядів 7484 місяці тому
Join us as we walk you through how to brew a delicious British Golden Ale! The British Golden Ale is a hop-forward, golden beer with a bready, biscuity malt character paired with earthy, floral, and citrusy English hops. Drinkability is a key component of this style, making it perfect for spring and summer tap lists. Follow along with us as we walk you through our ingredients, including the mal...
How To Brew a Delicious Munich Dunkel
Переглядів 6845 місяців тому
Join us as we walk you through how to brew a delicious Munich-styled Dunkel! The Munich Dunkel is a dark German lager known for its wonderful, complex malt character. It is loaded with bready and toasty notes and can have hints of chocolate depending on the roasted malts you choose. It is neither roasty, bitter, nor sweet, leading to a very drinkable beer. If you haven't made one yet, I highly ...
How To Brew a Delicious American Lager
Переглядів 6125 місяців тому
Join us as we walk you through how to brew a delicious American Lager! The American Lager is a light, crisp beer that is perfect for hot summer days. Its low bitterness and clean flavor creates a highly refreshing beer. It is best served ice cold. Follow along as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, i...
How To Brew a Delicious Kettle Sour
Переглядів 3685 місяців тому
Join us as we walk you through how to brew a delicious Kettle Sour! This Kettle Sour is based on a Gose recipe, which is a light, tart wheat beer. It is extremely refreshing with its dry finish and bright flavors. Traditionally the Gose is fermented with lactobacillus, but souring in the kettle allows us to kill the lactobacillus before it comes in contact with our cold side. Follow along with ...
How To Brew an Award-Winning Irish Red
Переглядів 2,2 тис.6 місяців тому
Join us as we walk you through how to brew our award-winning Irish Red! The Irish Red is an easy-drinking, malt-forward beer with wonderful notes of caramel and toffee. It has a hint of sweetness that is nicely balanced by a moderate bitterness. This is one of my all-time favorite styles, and there is no better time to brew one than right before St. Patrick's Day. Follow along with us as we wal...
How To Brew a Delicious German Hefeweizen
Переглядів 2,8 тис.6 місяців тому
Join us as we walk you through how to brew a delicious German-styled Hefeweizen! The German Hefeweizen is a pale, refreshing German wheat beer that is infamous for its fluffy mouthfeel and banana and clove flavors. It is a wonderfully refreshing style that is a perfect addition to your tap list all year long. Follow along with us as we walk you through our ingredients, including the malts, hops...
How To Brew a Delicious English Porter
Переглядів 6336 місяців тому
Join us as we walk you through how to brew a delicious English Porter! The English Porter is a dark brown, mild-strengthed English ale with a prominent malt profile consisting of chocolate, coffee, and caramel notes. It has a balanced, but restrained, bitterness with light spicy/earthy notes in the aroma and flavor. This style is a wonderful addition to any dark beer lover's tap list. Follow al...
How To Brew a Delicious Apricot Wheat Beer
Переглядів 7327 місяців тому
Join us as we walk you through how to brew a delicious Apricot Wheat Beer! While fruited wheat beers can come in all shapes and sizes, I prefer a light American Wheat Beer as my base. This combines a grainy, bready malt backbone and a clean, neutral yeast profile with a pleasant accompanying apricot flavor. The strength of the apricot flavoring is completely up to your preference. Follow along ...
How To Brew a Rich Malty Doppelbock
Переглядів 1,2 тис.7 місяців тому
Join us as we walk you through how to brew a rich, malty doppelbock! With an ABV coming in between 7% and 10% and a nickname like "liquid bread", this style is a perfect winter warmer to add to your tap list. The doppelbock is a strong, rich, very malty German lager with a full body and smooth finish. Even though it has a high alcohol content, the alcohol should only have a light warmth. Follow...
How To Make Mouthwatering Pretzels and Beer Cheese
Переглядів 3068 місяців тому
Join us as we make one of our favorites - soft, chewy pretzels with rich, creamy beer cheese! There aren't many appetizers we get more religiously than a pretzel and beer cheese combo. The salty, warm, chewy pretzel perfectly pairs up with rich, creamy beer cheese. We finally found a recipe that stacks up against the best we have tasted and are excited to share it with you. Below, we have the i...
5 Amazing Gift Ideas For a Beer Lover
Переглядів 1038 місяців тому
Welcome back to the Beer Junkies! With Christmas less than two weeks away, we wanted to try something new and give you our 5 favorite beer-related gift ideas for 2023. Quick Disclaimer: We have an Amazon Affiliate account, so if you decide to purchase the koozies through the links we have listed, we will receive a small commission at no extra cost to you. Our 5 favorite gifts for this year are:...
How To Brew a Delicious Spiced Amber Ale
Переглядів 8909 місяців тому
How To Brew a Delicious Spiced Amber Ale
How To Brew a Delicious Extra Special Bitter
Переглядів 1 тис.9 місяців тому
How To Brew a Delicious Extra Special Bitter
How To Brew a Deliciously Complex Belgian Blond
Переглядів 75310 місяців тому
How To Brew a Deliciously Complex Belgian Blond
How To Brew a Crisp and Refreshing German Pils
Переглядів 98610 місяців тому
How To Brew a Crisp and Refreshing German Pils
How To Brew a Delicious Pumpkin Beer
Переглядів 62310 місяців тому
How To Brew a Delicious Pumpkin Beer
How To Brew a Delicious California Common
Переглядів 591Рік тому
How To Brew a Delicious California Common
How To Brew a Delicious English Brown Ale
Переглядів 1,3 тис.Рік тому
How To Brew a Delicious English Brown Ale
How To Brew an Award-Winning Golden Lager
Переглядів 1,3 тис.Рік тому
How To Brew an Award-Winning Golden Lager
How To Brew a Malty, Toasty Oktoberfest
Переглядів 1,1 тис.Рік тому
How To Brew a Malty, Toasty Oktoberfest
Walkthrough of Our Commercial Brewery
Переглядів 1,2 тис.Рік тому
Walkthrough of Our Commercial Brewery
How To Brew a Delicious German Altbier
Переглядів 1,7 тис.Рік тому
How To Brew a Delicious German Altbier
Enhance Your Hard Seltzer Brewing with SeltzerMax by White Labs: A Complete Review
Переглядів 450Рік тому
Enhance Your Hard Seltzer Brewing with SeltzerMax by White Labs: A Complete Review
thank your for sharing knowledge.
Great video 🍻thanks 🍻
Great video I’m an average homebrewer learned a lot from this. Thanks 🍻🍻
One of my favourite drink i used to have in Dubaï
Looking forward to hearing your thoughts and process on pressure fermenting. I do it often, but very debated on forums and by local brewers. Is it really a lager, it doesn't taste the same... meh. 🍻
If you use a lager yeast, it's a lager. Plenty of lager strains ferment very clean into the high 60s or even low 70s, like W34/70. Blind taste tests show most people can't tell the difference. Brulosophy did an experiment once where they did pressure vs no pressure at high temperatures and sent the results to a lab to compare. Ester levels were actually lower on the non pressurized batch for the yeast they used. I don't know why it's so controversial if it produces great results. Brew the beer you like to drink!
Cheers from Montreal, I would also be interested in seeing a Fest beer if that is in the plans.
Thanks for the video! Cheers from Canada
Nice colours!! Cheers!
This was an awesome overview
In your recipe you call for 12oz of carafa 2. Is that correct?
Sorry about that, I accidentally put the percentage of Special X I used in my original recipe. For Carafa II, I would keep it around 3.2 oz, or 2%.
This was AWESOME 👏👏👏
Thank you for the deep dive into the mash! Great info here
This is a great video. There is so much info around on how to do a mash….heat the water to X degrees and add and stir the grain etc etc… but very little info on WHY temperatures and all other detail are so important. Thank you for offering the theory behind the practice. It is very helpful. I am from Australia and my only criticism from such an informative video is Fahrenheit is so foreign to so many of us who aren’t in the USA. Please don’t take offence as I am sure any of us who need to convert the temps will replay and note down and convert the F readings to C readings. Thank you for the information. Love all your videos and bring on more including brewing theory.
Thank you! I am sorry you are absolutely correct, this afternoon I will add all of the temperatures and their conversions into the description of this video. I will respond in this thread once I’m done!
@@thebeerjunkies1 thank you for that. It is a strange world we live in where within some areas we just cannot come to a standard. When I grew up in Aus the temperatures were in Fahrenheit and then one day the elected government changes it all on us including our money, distance and everything else. The one I just can’t get used to as a tradie was the torque settings and pressure settings. It is still foot/ lbs and PSI to me..😃
The temperatures are all added in the bottom of the video description! I agree, I wish everything was consistent. I am very familiar with metric since it is what I used in school, but I am so used to dealing with imperial here that sometimes I forget. From now on I will try to remember to include the metric measurements in the videos along with imperial.
@@thebeerjunkies1 ♥️
A lot of great info, thank you! The last few brews I did ( all from same 55# two row bag) showed a big drop in my efficiency.I am blaming the grain itself as I have not changed my process or mill grind at all.
A drop in efficiency is always so frustrating! If you haven't already, I would double check the mill gap width. I noticed a significant drop in one of my mashes a couple of months ago, and when I checked my mill the gap had somehow doubled!
Why don't you underlet?
Mostly because this is the method we've always used and at this point I know exactly what to expect with it. Also, since we don't have rakes, we would have to stir once all of the brewing water is mixed in, so we prefer to do it all in one go.
Extremely important video right here! Thanks for posting this. I wish I could re-circulate my mash, but a single pot on the stovetop is all I can do right now. I always struggle with pH too....I'll try to bump up my calcium level to 100 ppm, and see what difference I get.
If you would like to, send me an email at brady@thebeerjunkies.com and we can try to work through some things to get that pH and water profile under control!
Kudos to the grist hydrator 🙌 for whom without, max efficiency would not be achieved
That’s right! My secret weapon
@@thebeerjunkies1 Another great video, cheers. I have been wet conditioning my grain pre-milling, helps maintain intact husk great for the lautering and grain bed recirculation.
Nice! I would love to try conditioning my grains. Have you noticed better efficiency and quicker conversion times compared to dry grist? And do you condition yours by steeping?
@@thebeerjunkies1 I brew with a single system, Brewzilla 35 and 65, I find that the husk is out of the way and the wort can get to the starches better. I use a spray bottle and moisten to 2% approx, 2-3 Oz per 5 gal batch.I get 75% mash efficiency on the system.
Great video, a ton of useful info to digest! What are your thoughts on shortening mash times from 60 minutes if your target gravity reading is reached sooner. Are there benefits to keeping a 60 minute mash?
Thank you! You don’t necessarily have to do a full 60 minutes, once conversion is finished you can begin mash out. You can use the Iodine Test to ensure that you have completely finished conversion by adding a couple of drops of iodine to a small sample of wort. If conversion is not complete, it will turn dark blue or black. If it is complete, it will be either clear or a shade that is very similar to the color of the wort.
You had to add plenty of hops since is so low alpha
I brewed this and just tapped the keg yesterday. I used the hops I had, so Citra for bittering and Mosaic/Amarillo for flavor/aroma. Came out very good.
Everyone really liked this. Exactly what I was looking for in a pale ale.
What is 12 weeks of lagering? Like is it just resting and cleaning up flavors at a low temp? Do you need this step?
That is exactly right, lagering is holding the beer at near-freezing temperatures for upwards of 12 weeks. It cleans up flavors by reducing lactic and acetic acids, acetaldehyde, and diacetyl. If you are using a traditional lager yeast it is highly recommended to perform this step, but you can shorten the length if you want. There are some new high pressure lager yeast strains that ferment at 67F under 15 psi and do not require a lagering period.
What if you are 18-20 and living in Ireland.
Great video. I will be brewing this soon, but how did you get the 15 ppm sodium without adding salt?
Thank you! I forgot to mention that I add a small amount of canning salt when I need to add sodium
Great video. Keep up the good work. Cheers 🍻
I live watching your shows !!amazing !! Too cool !!!
Keezer is full at the moment, but looking forward to trying this recipe out too. That OG is up there, so it has to be a good time lol 🎉
Looked great. Good to see you back ..
Magic looking snack cheers
Tx for the video and info cheers buddy
I saw the reflection of the dogs. Show more dogs!
I really want to try this style. Thank you!
Thanks for the video
Where you been my friend . ?
I’m sorry I disappeared! I spent most of May and June preparing for a certification exam while also getting ready for our big 4th of July event
I'm using WLP833 with regular Helles to bring out more maltiness. Seems I'm on the same page, just lower ABV as this, however, i did add some carapils to help with head retention.
Definitely want to try brewing this style. Haven't used First Gold hops before, but they sound lovely. Thanks for the ideas!
Thanks for the tour. 👍🏾
Looks great! Isn't this the filtered version of Ayinger kirtabier? I haven't tried this one, but I love the kirtabier.
I’m actually not sure! I’ve never had their kirtabier, but it sounds like one I’d love to try!
Finally got around to posting this but I tapped the keg and drank my doppelbock. It came out great however I missed my final gravity. It only ended up being a 7.2% ABV beer. Regardless, it was very tasty and I will be brewing it again except I plan on getting the ABV up to 8.2% and I plan on lagering for 3 to 4 months before drinking.
Thank you for the update! I am glad to hear it turned out well. What was your final gravity? Around 1.018?
@@thebeerjunkies1 - Yes, the final gravity was 1.017 °P. In fact, I will brewing this beer in August to lager thru the fall and into the winter so it will be ready in January.
Pretentious Glassware... so $$$ but so darn good looking! Love the vids !!
Thank you! I love their glasses, but I definitely have to rely on getting them as gifts!
Great beer style and recipe. I would like to see more content on how you harvest yeast. Thanks
Thank you! I am hoping to get a yeast video out sometime this month.
Would have never thought to omit the 60min bittering addition, really curious to see how that would effect the overall flavor profile
I’m going to brew a slight variation of my British Blonde Ale next week with only 20 minute, 10 minute, and flameout hop additions so I’ll let you know once it’s done how it compares!
@@thebeerjunkies1 Awesome, I’m brewing your German Pils recipe, I’ll let you know how that comes out 🤘
I finally tapped the British Blonde Ale that I only used 20-minute, 10-minute, and flameout hops for, and I think I prefer it to my previous version. It still had a noticeable bitterness promoting a crisp and refreshing finish, but it was loaded with citrus flavor and aroma.
Just curious on the aroma, with it coming through more noticeably, did you get sort of a surprise when tasting the beer? Pleasant of course, but with aroma not exactly matching the flavor? How did they play off each other? Flavor and aroma?
I was a little surprised with how much the flavor and aroma increased, but I thought they both complemented each other nicely. I split up the 18 IBUs worth of 60-minute hops I usually add between 20- and 10-minute additions and bumped up the Whirlpool addition a touch. I would describe the differences as: Bitterness: stayed the same at medium Hop flavor: increased from medium-low to medium Hop aroma: increased from medium-low to medium
great recipe & interesting take on mash temp/crystal use
Thank you for this video. Would like to visit your brewery one day
If you ever make it out this way please feel free to send me a message, I’d love to meet you there!
Great video. Thanks for sharing
Thanks for the video
Congrats on the 2024 World Beer Cup medals! 🍻
Thank you so much!
Drink responsibly... proceeds to mbc
where is your brewery located?
We are in Stafford! Just south of Northern Virginia
Wish I had the time to brew all the beers you post. Will definitely try this one next. Great time of year for it. Thanks for the video and for sharing your recipes. 🍻