Tres Leches Cream Ale - Anvil Foundry 10.5 with Jaded Brewing Scylla
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- Опубліковано 7 вер 2024
- Tres Leches Cream Ale is based on the theme of a Tres Leches 3 milk cake but as a beer.
Brewed on an Anvil Foundry 10.5 with recirculation pump and chilled down with my trusty Jaded Brewing Scylla as always.
Equipment used:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Direct from Anvil - www.anvilbrewi...
Anvil Small Batch Adapter
shop.greatferm...
Jaded Brewing Scylla Immersion Chiller
jadedbrewing.c...
FermZilla All Rounder Pressure Brewing Kit from MoreBeer
www.morebeer.co...
Wooden Mash Paddle
tidd.ly/36TnFLw
2 pack of Timers with 3 timers each.
amzn.to/30OOReC
Sounds like the type of brew where you do a half batch juuuust in case 😀
😂😀😂😀 I get it but I've done this one before so I am simply tweaking the recipe to get it where I want it.
Another great video!
Thank you and thanks for the support.
Sounds like a good cream ale. Looking forward to the tasting. Cheers!
My new and the cinnamon seems a bit light on the initial sample so I am thinking about adding cinnamon schnapps to kick it up a bit.
Interesting sounding cream ale Mike. Hope it turns out well for you. Sláinte
It should come out great as I brewed this originally back in 2017 so it is really all about tweaking the recipe at this point.
Very Interesting.
Imagine a cream ale with a nice mouth feel (almost modest stout) but with a hint of cinnamon, vanilla, and of course the hint of sweetness from the lactose and oatmeal. A desert beer that isn't in your face with any of the flavors and the sweetness is very subdued.
Thanks!
WOW! Thank you so much!
Looks to be an interesting recipe. Curious on how it turns out.
Will do and the cinnamon might be a bit light from the initial taste test (of not finished beer) so maybe trying a new addition to kick it up a bit.
I got a hop spider and I have notice much better beers then using a hop sack Brülosophy also did some experiments on it as well.
I'll have to see if I can find that posting as I've seen most of them but don't remember that one. I wonder if he squeezed the bag like I do.
@@BitterRealityBrewing it was on the podcast side of it. I’ll go through all the episodes and I’ll let you know what episode number it is when I find it
@@deckerhand12 Sounds good.
You every considered dispensing with the rice hulls and putting the oats in a paint straining bag and pulling that bad boy out when it's time?
Never thought about it that way but it would be one more thing to clean which I do try to avoid. I have tried that concept with putting some darker grains in a BIAB separately to help control the amount the darker grains had contact with the entire mash to help with a smoother tasting beer that had a fair amount of dark grains. Not sure if it helped but it was nice.
Interesting recipe and enjoyed the video. Just wondering why the grain basket is not level when pulled out to drain prior to sparging? If the base Anvil unit is level, I thought the basket should be level as well? Is this a problem with the Anvil grain basket design as my Grainfather G30 malt pipe is perfectly level when pulled out for the sparge. Seems like a pain to use a wedge under a hot batch of wort. Thanks
Oops! I should have explained! I will in an upcoming video but I had leveled my other grain basket which uses the feet and realized that my balcony is at a modest slope. So when I went to do my sparge I figured I check this one too based on the balcony not an issue with the actual Anvil. Sorry for the confusion.
Great video.Thanks for sharing the recipe. Question, I see you used acid malt in your recipe, is that to help with the ph? Also is it better to use acid malt or latic acid? What are your thoughts? Cheers!
Honestly I probably should do a video comparing the three most common acid additions but I'm all about keeping things simple and to me the acid malt seems more natural and just the thing to do but I do have lactic and phosphoric acid which I have tried but never noticed any differences. I'm not sure if anyone would be able to taste a difference between the three if the final PH for all were the same.
FL brewer here as well. Do you have any temp control for your fermentation when going pressurized?
Where in Florida? (I have family thought out FL) Temperature control works the same way for pressured as it does for non-pressure. I use a very large wooden box with 2" insulation and a dorm fridge for most of my ales. I have a 200 watt heater in the same fermentor (the box) and I simply set the all rouder in there and adjust the ambient temps based on what my Tilt tells me the actual beer/wort temp is. I eventually need to get something going for lagers.
@@BitterRealityBrewing Tampa here, but grew up in South FL. Sounds like I still need to use my converted keezer to ferment (getting back into it since having kids a few years ago). Was getting my hopes up as any less work/hassle will always entice me to brew more
@@robertgustaf6108 Too funny as I am just getting home to see this reply as I was in Tampa from Friday night to this afternoon as my wife's sister lives there.
what are you getting regularly for brew house efficiency with your anvil and have you thought of trying a bag inside of the malt pipe
I regularly get 80+ based BHE on the total grains used and on small grain bills like this 85% is very common. Check this video out as it can help you max you BHE out plus if you are using an Anvil or like all in one brew system with dead space on the sides (some having more than others) try doing a lift once or twice after 15 to 30 minutes during the mash. - ua-cam.com/video/QNbK8mCg-x8/v-deo.html
I hit almost 85% on this one and didn't do the lift but if I did I would have expected to hit over 85%.
Sorry I forgot to respond to the BIAB. I might try this as a learning experience down the road but honestly I see it as unnecessary and one more thing for me to clean. Down the road I may do a comparison with and without it between the two systems.