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5 Minute Brewery
United States
Приєднався 22 бер 2022
Hello there! I’m Austin.
From grain to glass, the production of beer and other fermented beverages can take weeks, months, or even years to fully realize. This channel aims to compress that time into 5 minutes or less.
To get in touch with me or to learn more, visit the 5 minute brewery website or Patreon page!
From grain to glass, the production of beer and other fermented beverages can take weeks, months, or even years to fully realize. This channel aims to compress that time into 5 minutes or less.
To get in touch with me or to learn more, visit the 5 minute brewery website or Patreon page!
Brewing an All Grain Non-Alcoholic Hoppy Helles on the iGulu
There a few different methods of creating a non-alcoholic beer on the homebrewing scale, one of this is through a process called "Limited Fermentation". Today we'll try to make an all grain batch of Non-Alcoholic, Hoppy Helles using my anvil foundry and then fermenting and serving it on the iGulu F1!
A big thanks to the sponsor of this video, iGulu! If you're interested, the iGulu F1 home brewing machine is on sale now! For 5 Minute Brewery Viewers, get a discount off with the final price if you use the code *5MINBREWS*
igulu.com/?sca_ref=5274177.SOTp0hXssb
*Biggest thanks to 5MB Patreon subscribers!* If you want to be as awesome as them head over here and join for as little as $1! Every bit goes directly to making more brewing videos, plus opportunities like naming a beer on the show, and getting behind the scenes videos of Melon on brew days!
patreon.com/5MinuteBrewery?Link&
Oh man, new custom 5MB shirts?! Yep, come check them out here. It's a great way to support the channel and get a neat shirt or pint glass as well!
5-minute-brewery-shop.fourthwall.com/
*I've decided to start adding recipes here as I have often been requested, but please consider joining the Patreon at even the $1 level, as that helps making these videos possible!*
*Recipe*
NA Hoppy Helles
0.4% ABV - 29 IBU - 1 Gallon Batch
WATER AND ADDITIONS
- 3 Gallons RO Water
- 0.65 g Calcium Chloride
- 0.1 g Epsom Salt
- 0.1 g Gypsum
FERMENTABLES
- Munich Light (73.4%) 7.5 oz
- Pale Ale Malt (24.2%) 2.5 oz
- Acidulated (1.2%) 0.1 oz
- Melanoidin (1.2%) 0.1 oz
Mash at 176° F for 30 Min
HOPS
- 30 MIN - Galena (14.0%) 0.1 oz - 25.5 IBU
- 5 MIN - Tettnang (4.5%) 0.16 oz - 3.3 IBU
YEAST
- White Labs WLP833GERMAN BOCK LAGER
FERMENTATION
- 5 days at 48° F - 9° C
- 7 days at 52° F - 11° C
- 3 days at 36° F - 2° C
CARBONATION AND CONDITIONING
- Spunded during Fermentation in Keg
*My gear:* (listed in order of appearance)
• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Anvil Steam Condenser
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 1 Gallon iGulu Tritan Keg
• Fermentation Tank, Serving Tank - iGulu F1
(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)
If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!
A big thanks to the sponsor of this video, iGulu! If you're interested, the iGulu F1 home brewing machine is on sale now! For 5 Minute Brewery Viewers, get a discount off with the final price if you use the code *5MINBREWS*
igulu.com/?sca_ref=5274177.SOTp0hXssb
*Biggest thanks to 5MB Patreon subscribers!* If you want to be as awesome as them head over here and join for as little as $1! Every bit goes directly to making more brewing videos, plus opportunities like naming a beer on the show, and getting behind the scenes videos of Melon on brew days!
patreon.com/5MinuteBrewery?Link&
Oh man, new custom 5MB shirts?! Yep, come check them out here. It's a great way to support the channel and get a neat shirt or pint glass as well!
5-minute-brewery-shop.fourthwall.com/
*I've decided to start adding recipes here as I have often been requested, but please consider joining the Patreon at even the $1 level, as that helps making these videos possible!*
*Recipe*
NA Hoppy Helles
0.4% ABV - 29 IBU - 1 Gallon Batch
WATER AND ADDITIONS
- 3 Gallons RO Water
- 0.65 g Calcium Chloride
- 0.1 g Epsom Salt
- 0.1 g Gypsum
FERMENTABLES
- Munich Light (73.4%) 7.5 oz
- Pale Ale Malt (24.2%) 2.5 oz
- Acidulated (1.2%) 0.1 oz
- Melanoidin (1.2%) 0.1 oz
Mash at 176° F for 30 Min
HOPS
- 30 MIN - Galena (14.0%) 0.1 oz - 25.5 IBU
- 5 MIN - Tettnang (4.5%) 0.16 oz - 3.3 IBU
YEAST
- White Labs WLP833GERMAN BOCK LAGER
FERMENTATION
- 5 days at 48° F - 9° C
- 7 days at 52° F - 11° C
- 3 days at 36° F - 2° C
CARBONATION AND CONDITIONING
- Spunded during Fermentation in Keg
*My gear:* (listed in order of appearance)
• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Anvil Steam Condenser
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 1 Gallon iGulu Tritan Keg
• Fermentation Tank, Serving Tank - iGulu F1
(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)
If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!
Переглядів: 639
Відео
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Переглядів 4,8 тис.2 місяці тому
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Переглядів 1,6 тис.5 місяців тому
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Переглядів 3,4 тис.6 місяців тому
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Переглядів 1,7 тис.7 місяців тому
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most concise, to the point, brewing/tasting/rating vid i've ever seen. ty
Nice. I really want to dial in NA homebrew. How do you manage pH? With the food safety issues around NA brewing, I always get nervous.
I check pH a couple times throughout mash with my PH meter, and adjust with lactic if needed. For the most part, I try to rely on sanitizing everything very thoroughly with fresh sanitizer to make sure it’s clean! I usually put a relatively short shelflife on my NA beers as well, 1 gallon batches are a good way to make sure they don’t last too long anyways😂
How are you doing your CO2 assisted closed transfers? Are you just hooking up your blow off tube to the CO2 tank and pushing at 1-2 psi?
That’s exactly it! I use a small duotight regulator and twist the valve until I hear CO2 start to flow. Maybe not even 1-2 psi really
@@5minutebrewery oh you’re using the duotight regulator as a secondary regulator? That’s cool, how is the blow off tube hooked up to your fermenter though, is it just plugged into the silicone bung? I’m worried that the bung will not provide a proper seal, or if the pressure will blow the bung out. Is there a more secure option?
I’ve tried to make NA beer a few times and it’s never really worked out. Also, I’m super afraid it’s going to have bugs in it due to the lack of alcohol 🤣
Maybe I’ve gotten lucky, but over 5-6 batches of NA I’ve never had issues with bugs! I’ve also toyed around with pasteurizing 2 1/2 gallon kegs, but honestly no idea how that would impact flavor.. sounds like we’ve got our next experiment
How much does the entire setup cost to start making Black Beers?
Thanks for the response. As a follow up question, I have noticed that my dry hop beers tend to lose hop punch from primary to serving. I pressure transfer my beer so I don’t believe oxygen is at play. So I was curious if others were having that experience. Additionally, when I purge kegs with starsan, I notice that there is a small amount left at the bottom of the keg. Since starsan is an oxidizer, I have been afraid to leave that amount in the keg. Have you noticed any issues? Thanks again
I haven't noticed that in my dry hopped beers, but I have heard headspace purging with CO2 might potentially impact hop aroma, is that a part of your process? I haven't noticed any oxidation issues in starsan purged kegs! Definitely have had it before in kegs I open up to dry hop, which is what led me to start dry hopping during the active fermentation process.
I've thought of the same thing. Fill kegs with starsan solution which creates foam, then push all the starsan out of the kegs with co2 but the foam is still in there which the bubbles are filled with air. I could see how this could introduce oxygen into the beer.
Great video! I have a question about your fermentation- 1. You dry hop at day 2, so you let the beer sit on dry hops and yeast for primary for 10 total days, correct? Then so you pressure transfer to a serving keg, right? Then you let it “lager” for two weeks before serving, correct? So u add any oxygen scrub to your serving keg, I’m thinking of a small small amount of a campden tablet to the serving keg?
Thanks friend! Correct, the hops and the yeast are in contact with the beer until the transfer (day 12 for this batch). I fully purge my serving kegs before transferring- fill the keg with sanitizer and push out with CO2 so it is oxygen free. This also gives me a chance to rinse my kegerator beer lines. Then I pressure transfer from fermenting keg to serving keg. This way no oxygen comes into contact with the beer after day 2, while there is still active fermentation to consume that oxygen. Finally, yes, I let it rest for two weeks generally because that seems to be enough time for the beer to settle. At that point I start getting a bit of a less active fresh yeast flavor. Some beer (ales usually) take less time.
why don't you use a pump while mashing?
I've tried using a pump, but the efficiency increase I was seeing was minimal enough that it wasn't really worth the time it took to setup, tear down, and then clean the pump and tubes. Plus, it's something else to monitor to make sure its not leaking or spitting hot wort around. Generally stirring a few times during the mash and rinsing the grains during mash-out gets me between 67% and 70% mash efficiency.
That reminds me, I need to change my RO filters.
Glad to be the friendly neighborhood RO-man
What efficiency are you seeing on average from your setup? Did the wort pour over help raise it a few points?
I think I hit 70% on this brew! I’m going to say the wort pour made the last 3% because I’m optimistic. (Realistically, maybe 2-3 gravity points lost from skipping that step if I remember from past batches)
I love your videos, but this one was extra great. You clearly are a big fan of the books and I can relate. Cheers, brother!
@@inambaguum Thanks friend! The books are my absolute gold standard. Maybe it’s time for another re-read.. Cheers!
6 out of 10 for the clarity? I could read a book through that. 😂
Do you recommend rinsing out the soap suds before adding the black tea + sugar?
The bubbles you see there are from the Starsan sanitizer, and it’s a no rinse sanitizer, so actually recommended to not rinse out the bubbles! Not to worry, they do not contribute to or impact flavor!
Thanks, I'll give that a try! I thought it was dish soap at first, but that wouldn't have made sense 😂
Did you put an airlock on after you chilled it down to pitching temp and pitched you yeast?
I am guessing, based on the video, the the orange peels were added during with the bittering hops at 60 mins but can you confirm? Thanks!
Are you really "brewing" beer by just mixing pre-mashed/boiled ingredients? I wish these companies wouldn't market this as such. It's simply an integrated controlled fermentation/dispensing unit.
@@MegaStamandster Eh, it’s a slippery slope of an argument. Is it really “brewing” if you use premade extract instead of all grain? Or if you don’t mill your own grains? Malt your own grains? Grow your own grains and hops? Each level of accessibility allows another group of people to enjoy the hobby in their own way, and that’s ok.
You rule
Love the concise nature of your vids. Cream ale is so underated. As a long time beer dranker and lifelong west coast IPA junkie, it's so nice to circle back to the classic. Keep crushing it! Subbed.
Great video (and videos... I've recently discovered your channel and have watched a bunch)! Re: boil-over fear @2:13, have you used Fermcap-S? I recently discovered this after watching a Bilchmann video about the Foundry (ua-cam.com/video/YGbzOqraGE4/v-deo.html). Fermcap-S works like a charm, no boil overs (which is a problem that I've had in the past). Cheers!
One of the biggest drawbacks to the new homebrewer is the upfront cost. For the price, just go BIAB a cheap kettle, etc... Cool, little system, but I could see the cost adding up real quick.
Interesting. Here in Germany people start with pots and some sort of fermentation vessel. We've got two 10L (2.6G) pots and simply try to keep the temperature steady with a thermometer for the mashing. The mash is then cleared with colanders (or in a bag or something) and some additional water. Post primary fermentation the beer is filled into bottles with some additional sugar to create the CO2. Since closable beer bottles are available everywhere, it's pretty straightforward. So, upfront cost is pretty minimal. Big downside, of course, is that brewing this way takes a lot of time and attention.
@@Kuemmel234 👍 agreed
glad to find channel.. steel wool good to take off adhesive whilst not damaging anything
How to add flavor like citrus or chocolate
K, I’m feeling inspired. I just made an all Strata session IPA that was decent, but a crushable citrusy pale ale sounds great…especially in the heat here.
Can you show how you would make a strawberry kiwi cider in the iGulu?
Did you use gelatin or some other fining agent? It usually takes me almost a month in the keg to get that kind of clarity, yours looks amazing.
I did not! Only time and cold crashing. I’m usually very careful not to disturb the beer during the cold crash process (about 2 days) which I think helps.
Where did you find the hop strainer?
kind of want to try this with some lemnonade/grapefruice juice radler style.
Sounds great. Great job.
Sounds great!!! This makes me want to try lemon drop and motueka in a lager for a lemon lime lager! Cheers 🍻
If possible, can you try making a honey mead? I’m a beginner and that’s what I’m the most interested in thank you
I would like to know how you transferred the keg from fermentation to the two serving kegs. Thanks.
What are your thoughts on keeping the CO2 tank outside the keezer? I've had my CO2 tank inside but I am considering moving it out, for more space.
I actually moved my CO2 tank outside recently as well, doesn’t look quite as tidy but gives more space, and makes it easier to change PSI on the regulator. Go for it! 🍻
@@5minutebrewery We think the same, i also kept mine out for aesthetic. Your glycol chiller is fancy! But i think i am going to cheap out and hook up my cold side to a bucket of water in the keezer.
Yeah 1 gallon of all grain is a lot of work for a small amount of beer….sadly though I have done it more than a few times 😂
IGulu is pushing hard on beer channel UA-camrs to promote their systems… Almost all of you did videos of that.
Nice looking beer! How long did you lager it?
Such a well put together video. Fantastic job!
Hi Austin from the UK. I made this and it was delicious! I had some melon hops left over and trawled UA-cam for ideas which lead me here. Not a commonly used hop but great for this style.
So stoned
I gotta get on board with the 2.5 gallon batch…it would let me brew more often! Cheers 🍻
As long as you monitor your Gout
I do 2 1/2 gallon batches on my anvil 6.5 and you’re absolutely right more different batch styles more often!!
Brewing small batches is awesome! Except that mostly the beer kicks quick, but that means a brewday is always right around the corner.
Excellent as always, I might give it a try. This year I've challenged myself to brew all beer with three grain varieties max in the grist, so this one hits the right spot! Cheers
It’s a cool style! I’m enjoying it more than I thought I would for sure. Cheers! 🍻
Looks delicious🍺
You're doing great work Austin, i know nothing about brewing beer but you make content that is worth watching despite that. Keep it up!
Thank you! It’s a pretty niche corner of the UA-cam, so cool to hear you’re watching even when you’re not brewing yourself! Cheers!🍻
Looks great . Been thinking about a 3 gallon batch. May try this. Great job as always.
Thanks! I love the 2.5 (3.5 ish into the fermenter) batch size. Other than being slightly less cost efficient than the 5 gallon it’s a great way to brew 🍻
I'm really enjoying this one. It's probably going to be one of my regular recipes. 👍🍻
Awesome to hear! It was a popular one on tap for me as well 🍻
New Belgium has gone downhill ever since they went from being 100% employee owned to selling out for $$$. This new BS "Fat Tire" tastes like rancid cat piss. I'd rather have end of deployment beer day Tiger beer again than call this new stuff Fat Tire. RIP, 1991-2022, "Gone but not forgotten"...
I will try using the yeast sludge to ferment the bread :P
Killer vid braj!
Love to see that you can do more than make extract beer with this thing! And more people need to try making kombucha, its so easy! EDIT: and thanks for the shoutout!🍻
I found a huge liquor store called friar tucks back in 2013. They had mix/match build your own six pack. I picked up the anchor steam beer based on the artwork and name. It was my favorite domestic
Nice to have something other than beer on tap sometimes for sure! Cheers 🍻
Yep, Kombucha is a nice change to beer! Specially dry hopped kombucha is really tasty too.