Looks great - might have to add it to my list! Just recently got the equipment for lager fermentation - and we're headed into the Summer up north so seems like a good time!
AWESOME BREW DAY!!! The beer looked GREAT!! I wish that I could have sampled it!! The only issue with the single temperature infusion method is that the brewing method produces a type of beer that was popular during Prohibition, moonshiners beer. Single temperature infusion skips conversion, dextrinization and gelatinization. The brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function and chemical precipitation. The high temperature rest denatures low temperature activated enzymes that are needed for producing ale and lager, Beta in particular, which makes strike and target temperature not so useful for producing the beer. Beta is responsible for conversion at 60 to 63. During conversion, Beta, converts simple sugar, glucose, released when Alpha liquefies amylose, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. When conversion occurs beer doesn't need priming sugar or CO2 injection to carbonate. The conversion step lengthens the brewing process and an extra fermenter is needed. Dextrinization and gelatinization are skipped in the infusion method because a type of heat resistant, complex, starch, called amylopectin, is thrown away with the spent mash. The rest temperatures used in infusion brewing, single temperature infusion and step mashing, aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and that's why the starch is thrown away. Dextrinization and gelatinization are responsible for body and mouthfeel in beer, provided by A and B limit dextrin, which are tasteless, nonfermenting, types of sugar and pectin. Amylopectin makes up the tips of malt and it is the richest starch in malt. To take advantage of amylopectin, the Hochkurz and triple decoction brewing methods are used. When the decoctions are boiling, amylopectin, rapidly, enters into the mash liquid. The boiling decoctions are added back into the main mash, where Alpha liquefies the starch, and dextrinization and gelatinization takes place. Boiling mash produces a chemically balanced, sugar balanced, very stabile, extract. To work with the steps takes a lot of time, and a decoction boiler. Joe's Munich malt is high modified to over modified, malt, EBC analysis, 44 to 52 Kolbach. Gladfield's American malt is under modified, malt, 38 Kolbach, which is good. The Baird malt is slightly under modified to over modified, 40 to 46 Kolbach and high in protein. The higher, the Kolbach number and the higher, the protein content, the less suitable the malt is for producing ale and lager. Weyermann's floor malt is an example of under modified, low protein, malt. Gladfield's brewers malts are mostly, under modified. Their Organic Pils malt is very good malt, it would be great malt for producing fine ale, lager and Pils. Under modified, malt, is richer in enzyme content than high modified, malt, and the less protein in malt, the more sugar. Marris Otter is high modified to over modified, malt. When buying Marris Otter, there is a certain malthouse, I'm not sure which one, that produces Marris malt that contains eight to 10 percent protein, that would be the best Marris malt to buy because of the high, sugar content. The malt is over modified and if corn or rice are added, some six row, malt or strong, two row, malt would need to be added to complete liquefaction/saccharification. Marris Otter, Halcyon and Golden Promise are produced primarily for grain distillation. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt. A Brewer uses a malt spec sheet for determining the quality of malt before buying malt. Malt spec sheets are online from each malthouse. A brewing system that recirculates hot extract through a grain bed for prolonged periods of time causes a condition called over sparge to occur, which extracts tannin. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Tannin extraction occurs when a large volume of hot extract at a high flow rate passes through a grain bed. When a brewing system recirculates 4 LPM of hot extract through a grain bed, for 30 minutes, it is equivalent to sparging a grain bed with 120L of hot water within 30 minutes. Sparging is stopped when the gravity of the run off drops to 1010 to reduce the risk of tannin extraction. The gravity would be reached long before 120L of water would be sparged through a grain bed made from 5 to 10 Kilo's of malt. STAY SAFE. STAY PARCHED. STAY BREWING.
Thanks mate - yeah tri clamp type connections. It is a modular system you can buy and create whatever font type you are after. I got the parts from Keg King
Thanks Mate. Me and my mate get our grainfather g30 and 2x glycol fermenter setups Monday. Watching your videos have been inspiring. Have you got 2x fail proof recipes on grainfather recipe app you would highly recommend as our first brews ?
It does depend on what style you like. We love the Jurassic Amber. The recipe is in the notes section of that video. If you are into Hoppy Pale Ales like we are let me know and I can send you a framework to build on
@@abernethybrothersbrewing3838 Cheers mate Just watched the video looks delicous. As its our first brew is this recipe searchable on the brew father recipe app? Found something similar but not one that matches your recipe. Cheers
Thanks for the great idea with the overflow filter! And the Beer looks fantastic! Greetings from Salzburg
Hey mate - thanks for the feedback and for watching. All the best from Australia
Nice video boys, might have to give it a go myself!
Go for it - very nice
What a top looking beer guys.
Well brewed!🍻
Thanks mate. Very awesome to drink
Such a great beer to get stuck into if you want to try a darker, malty lager. Nice job fellas. Love the burnt toffee colour!
Cheers Andrew. Thanks for watching
Looks great - might have to add it to my list! Just recently got the equipment for lager fermentation - and we're headed into the Summer up north so seems like a good time!
Would be great if you could share the recipe link somewhere :)
No worries mate - will put it up on Brewfather community - this is up now - enjoy
Mouth watering!
Are you still putting up the Brewfather recipe links?
Sorry for late reply - don’t normally put them up but if you are interested I can put this up - let me know
@@abernethybrothersbrewing3838 this recipe would be appreciated, thanks fellas.
Salzburger Vienna Lager - Daniel Abernethy - Abernethy Brothers Brewing
Salzburger Vienna Lager - Daniel Abernethy - Abernethy Brothers Brewing recipe.brewfather.app/I7uo4drpEjxXBChS1WM3xdP3eMBo3a
AWESOME BREW DAY!!! The beer looked GREAT!! I wish that I could have sampled it!! The only issue with the single temperature infusion method is that the brewing method produces a type of beer that was popular during Prohibition, moonshiners beer. Single temperature infusion skips conversion, dextrinization and gelatinization. The brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function and chemical precipitation. The high temperature rest denatures low temperature activated enzymes that are needed for producing ale and lager, Beta in particular, which makes strike and target temperature not so useful for producing the beer. Beta is responsible for conversion at 60 to 63. During conversion, Beta, converts simple sugar, glucose, released when Alpha liquefies amylose, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. When conversion occurs beer doesn't need priming sugar or CO2 injection to carbonate. The conversion step lengthens the brewing process and an extra fermenter is needed.
Dextrinization and gelatinization are skipped in the infusion method because a type of heat resistant, complex, starch, called amylopectin, is thrown away with the spent mash. The rest temperatures used in infusion brewing, single temperature infusion and step mashing, aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and that's why the starch is thrown away. Dextrinization and gelatinization are responsible for body and mouthfeel in beer, provided by A and B limit dextrin, which are tasteless, nonfermenting, types of sugar and pectin. Amylopectin makes up the tips of malt and it is the richest starch in malt. To take advantage of amylopectin, the Hochkurz and triple decoction brewing methods are used. When the decoctions are boiling, amylopectin, rapidly, enters into the mash liquid. The boiling decoctions are added back into the main mash, where Alpha liquefies the starch, and dextrinization and gelatinization takes place. Boiling mash produces a chemically balanced, sugar balanced, very stabile, extract. To work with the steps takes a lot of time, and a decoction boiler.
Joe's Munich malt is high modified to over modified, malt, EBC analysis, 44 to 52 Kolbach. Gladfield's American malt is under modified, malt, 38 Kolbach, which is good. The Baird malt is slightly under modified to over modified, 40 to 46 Kolbach and high in protein. The higher, the Kolbach number and the higher, the protein content, the less suitable the malt is for producing ale and lager. Weyermann's floor malt is an example of under modified, low protein, malt. Gladfield's brewers malts are mostly, under modified. Their Organic Pils malt is very good malt, it would be great malt for producing fine ale, lager and Pils. Under modified, malt, is richer in enzyme content than high modified, malt, and the less protein in malt, the more sugar. Marris Otter is high modified to over modified, malt. When buying Marris Otter, there is a certain malthouse, I'm not sure which one, that produces Marris malt that contains eight to 10 percent protein, that would be the best Marris malt to buy because of the high, sugar content. The malt is over modified and if corn or rice are added, some six row, malt or strong, two row, malt would need to be added to complete liquefaction/saccharification. Marris Otter, Halcyon and Golden Promise are produced primarily for grain distillation. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt. A Brewer uses a malt spec sheet for determining the quality of malt before buying malt. Malt spec sheets are online from each malthouse.
A brewing system that recirculates hot extract through a grain bed for prolonged periods of time causes a condition called over sparge to occur, which extracts tannin. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Tannin extraction occurs when a large volume of hot extract at a high flow rate passes through a grain bed. When a brewing system recirculates 4 LPM of hot extract through a grain bed, for 30 minutes, it is equivalent to sparging a grain bed with 120L of hot water within 30 minutes. Sparging is stopped when the gravity of the run off drops to 1010 to reduce the risk of tannin extraction. The gravity would be reached long before 120L of water would be sparged through a grain bed made from 5 to 10 Kilo's of malt.
STAY SAFE. STAY PARCHED. STAY BREWING.
Thanks Michael - appreciate the insights
Good job! Looks on spec. Love that font as well is that all Tri-clamp? +1 for the red hue by the way!
Thanks mate - yeah tri clamp type connections. It is a modular system you can buy and create whatever font type you are after. I got the parts from Keg King
Love the videos.
On your keg setup where u taste the beers, how do u keep the line chilled in the font assembly?
Thanks Mark. The kegerator has a fan which forces cold air up into the font. It works reasonably well.
Thanks Mate.
Me and my mate get our grainfather g30 and 2x glycol fermenter setups Monday.
Watching your videos have been inspiring.
Have you got 2x fail proof recipes on grainfather recipe app you would highly recommend as our first brews ?
It does depend on what style you like. We love the Jurassic Amber. The recipe is in the notes section of that video. If you are into Hoppy Pale Ales like we are let me know and I can send you a framework to build on
@@abernethybrothersbrewing3838
Cheers mate
Just watched the video looks delicous. As its our first brew is this recipe searchable on the brew father recipe app? Found something similar but not one that matches your recipe.
Cheers
Sorry mate we have not put it up on brewfather yet - we should do this