Hey all! So, a GLARING omission in the video I just realised is we didn't mention that to get that OG of 1.106 we did have to use some malt extract (10 gravity points to be precise). All of this will be adjusted for in the final recipe we come up with and put up on the Malt Miller!
Note: both bourbon coffee & vainille are named like that because they are originally from bourbon island, nowadays called Reunion island... btw the orange bourbon coffee variety is delicious!
Love this kind of stuff guys! The uncertainty of trying something new and not knowing how its going to turn out after hours of labor (put into brewing and making the money to brew said beer) is what makes it so much fun. You guys captured this feeling quite well. No matter how it turns out, thanks for sharing your experience and keep on making content like this!
Awesome video. Really enjoying the Omnipollo/Pastry series and especially the brew day. For your efficiency issues, you changes your water to grain ratio and acknowledged that it would impact your efficiency, so if you didn't reduce your efficiency in your equipment profile on your recipe software you wouldn't hit your numbers because it would be calculated on the basis of you having a higher efficiency (that you would usually get at 3:1 ratio). Looking forward to the next video! Cheers from Australia
Good work guys. I've only attempted an imperial stout once and like you had a right game on the brewday! Stuck mash, stuck pump all of the fun! But the beer turned out great, yours sounds like it's going to be incredible!
Love, love, love the video! Reminds me on my first take on a pastry stout. I wasn't ready for brewing one though. The mash was so thick, there wasn't enough liquid left for the pump to pump through, so my kettle run dry and shut down itself. (I thought I destroyed it and threw 60 quid out of the window) I had to lie if this was my only mistake/problem. After watching your take on it. I definitely want to try it again. Cheers!
Not sure if many beer recipes utilize chestnuts, but if you do experiment in the future, I would suggest sourcing from Tuscany. Specifically, Siena, Italy.
A short "turbo boil" can use less energy than an extended normal boil for the same total volume boiled off. Why?: The liquid won't get (significantly) above 100°C because that's its vaporization temperature. Ambient temperature is what it is, so you'll be losing X Watts whilst you're boiling constantly just through "poor insulation" due to this temperature differential. You can minimize this by insulating the kettle externally and minimizing any droughts on the kettle sides. Waters latent heat of vaporization (energy it takes to turn from liquid to gas) is 628 Wh per litre. If you want to boil off 10L it's going to take ~6.3kWh whether you put it in at a rate of 100W over 63 hours or 1000W over 6.3 hours (if you ignore the natural heat loss to the environment and any evaporation due to ventilation). This means the most efficient way to boil down your wort is to throw all the power at it that you can and insulate the kettle. Water evaporates more readily at low humidities, so moving the saturated air above the wort surface with a fan increases this rate, but the Joules still need to be put in to get the water to turn into steam. If you don't increase the power input then you'll just lower the liquid temperature so it's not actually at 100°C boiling. But if that's okay because you aren't after isomerisation then this actually further increases efficiency as the difference in temperature is lower, so you're losing fewer watts to the environment. So additional heating elements, a fan, and an insulating kettle jacket, to "turbo boil", saving you time, and energy!
Blowing a fan across your kettle as it boils or using BEEFY extraction can increase your boil off rate significantly. I also added 1.8kW of heater pads around the base that help maintain the boil with the fan on as for science reasons, the more you increase evaporation rate, the lower the temperature of your liquid gets.
Awesome as usual. I think we need beers that are named for Moterhead songs. .. An IPA with Soriachi Ace hops could be Ace of Spades, a coffee stout could be March or Die, and a pastry stout would be Orgasmitron!
Looks amazing, really inspiring me to try something similar. "Which came first, the Bourbon or the vanilla" Neither? Bourbon is one of the royal houses of Europe; started in france then installed themselves in Spain. So both are called after that family. The vanilla may have been called it like that first though, if that helps you to settle it =P
@@TheCraftBeerChannel Right, as Kirill Korlyakov says. And I add it to my bottling bucket. But if your beer finishes at 1030 there will normally be enough residual sugar to avoid adding lactose.
It’s called bourbon vanilla because vanilla was domesticated in the 18th or 19th century on reunion island, at the time a French colony called isle Bourbon (Bourbon Island) after the French royal family. And I actually thought that vanilla bourbon could only come from the reunion or Maurice island, not Madagascar…
Entertaining video, lads! Combines all my fears and hopes in homebrewing in one. To answer your question about the vanilla, Bourbon vanilla is named after the old French name for Réunion: île Bourbon. There is most likely no connection to Bourbon whiskey though.
@@heretobrew Bourbon is the name of a French, and later European, dynasty. Île Bourbon was colonised by the French, and took the name from the dynasty, as did Bourbon County in Kentucky and Bourbon Street in New Orleans, which were originally areas under French colonial rule. It was from one of these places that the American whisky took its name (it isn't clear which place the whiskey takes it name from), meaning that there is a connection between the name of the island (and hence the vanilla), and the name of a place in either Kentucky or New Orleans (and hence the whiskey). The Bourbon coffee beans were also first produced on Île Bourbon. Just to complete the circle.
Seeing as the mash was so inefficient and the grain bill so high, could the grains have been kept aside and re-mashed and/or sparged to get the remainder of those sugars out to then do a separate lower ABV brew? Is that even a thing? Looking forward to the tasting video 🤤🎉.
Intresting comment about the energy prices for a 5 hour boil, out of curiosity with only ever doing extract kit beers and considering a move to a grainfather what does it currently cost in power consumption for a more standard brew day?
That's one hell of a brew day! You deserve a medal, you got me thinking, how trusty/accurate are hydrometers? Especially the homebrew quality hydrometers?? Ps I love the Dalai Lama 👍
Hey guys I wanted to share something that I do when brewing double mash to get better efficiency, this will not work if you are using a single vessel system. I first calculate how much sparge water i'm going to need for my second mash, so when i finish sparging my first mash and collecting the wort to my desired volume I start a second sparge using the amount of water needed for my secod sparge, then i collect this light wort and use it on the sparge of my second mash, so instead of using plain water i'm using 1.015 to 1.020 wort to sparge.
As a commercial brewer the thing that has got me excited watching this is not how insane that mash is! Not how much effort it took But how styley that pink fila is brad is rocking!
Have you considered that maybe this just isnt the right system for beers like this? I got a Brewpaganda System where i can mash as high as 20P without reiterated mashes
@@TheCraftBeerChannel I know it is possible but i dont really see the merit of those systems, two stainless steel pots and A gas burner are cheaper and work better in every way, they are just not as compact
Our target was always gonna be around 1.11. We didn't want to make something as sweet as omnipollo for a few reasons - one being stability of the beer in bottle.
8:05 dont you need to temperature adjust when doing hydrometer readings at higher temps than what its calibrated at therefore your reading might be off?
@@TheCraftBeerChannel sorry I meant refractometer* hmm I duno, 65 degrees won't go to room temp straight away hence why there is so much talk about conversions and calculators for such a thing
@@HantixGaming The mass of ~2mL of 65 degree wort vs the mass of a 20 degree refractometer will reach equilibrium MUCH closer to 20 than 65. The refractometer calculators are for dealing with alcohol in solution since alcohol has a different refractive index than water and so throws things off. But thankfully with enough math and a starting gravity you can get pretty close.
@@uksam2000 oh damn you are right! I forgot this but that measurement was after 2 mashes but not the final sparge. So we only had about 25 litres at that gravity and needed 36! After the sparge we were at 1090 and got to 1096 after the boil. Then we used malt extract to hit 1106. Damn that was a chaotic day.
Weren't you supposed to do a double mash? And by double mash I mean mash once with the grains for one hour, drain, then add sparge water and mash again for one hour with the same grains. You would have had to do two double mashes. What you did was mash with the wort from the first mash, which for me sounds super inefficient because the first mash is already saturated with sugars. Yes, this would mean a longer boil to get to the target OG, but that's double mash.
I have never heard of this technique... double mash to me is the same as reiterated mashing. Saturation of sugars isn't a issue - you could go way further. Not sure how doing two mashes with fresh liquor is any more efficient than just a longer mash?
Dark Arts makes amazing coffee (I actually drink it rn) but putting a specialty coffee like that in an imperial stout seems unnecessary. All the nuance of the taste, fruity and/or floral notes will be lost. Waiting for the results but my guess is that the "motorhead coffee" will not do much more.
@@TheCraftBeerChannel Maybe if people want to join your Patreon and be part of the CBC community they could win a prize by coming up with the best names for these two monster beers!?
What a hoot!! Well done lads!! Inspiring but then again NOT!! Your lovely shiney Bru-dio looks like a disaster zone!!! Bet that was a 9 hour clean-up on top of a 9 hour brew day?? Really looking forward to seeing you guys come out on the 'other side' !! Let them drink Pastry!!
You really need to put reiterated (re-iterated) mash into the title or description of this video. People need to be able to find it to find out how unintimidating (but time consuming) they are.
Hey all! So, a GLARING omission in the video I just realised is we didn't mention that to get that OG of 1.106 we did have to use some malt extract (10 gravity points to be precise). All of this will be adjusted for in the final recipe we come up with and put up on the Malt Miller!
Curious which one you've used.
Do you have a link to the final recipe available yet?
This is great. Not just the brew but managing to film the whole thing and present it all. Well done that man.
Watching this for a 2nd time, can I just say... Bloody good tunes, well placed throughout the episode!
Note: both bourbon coffee & vainille are named like that because they are originally from bourbon island, nowadays called Reunion island... btw the orange bourbon coffee variety is delicious!
Love this kind of stuff guys! The uncertainty of trying something new and not knowing how its going to turn out after hours of labor (put into brewing and making the money to brew said beer) is what makes it so much fun. You guys captured this feeling quite well. No matter how it turns out, thanks for sharing your experience and keep on making content like this!
Thanks so much Sean! The finale is gonna be quite something!
This is so nice, thank you for sharing!
Good choice with the coffee got a box of it myself!
Brilliant
Always good when you go with the bangin' theme tune!
Absolutely cracking entertainment. Thoroughly enjoyed. Good few laughs in places as well haha
Awesome video. Really enjoying the Omnipollo/Pastry series and especially the brew day. For your efficiency issues, you changes your water to grain ratio and acknowledged that it would impact your efficiency, so if you didn't reduce your efficiency in your equipment profile on your recipe software you wouldn't hit your numbers because it would be calculated on the basis of you having a higher efficiency (that you would usually get at 3:1 ratio). Looking forward to the next video! Cheers from Australia
Watching your videos while i make a dubbel for winter. Just pitched my yeast and cleaning up. Great video
That was a great video lads 👏👏👏
What a great series. Excited for part III
here we go just mashed in the first mash wish me luck
Good work guys. I've only attempted an imperial stout once and like you had a right game on the brewday! Stuck mash, stuck pump all of the fun! But the beer turned out great, yours sounds like it's going to be incredible!
"It's a mash panic" 🤣 Good video though, looking forward to seeing how it turns out.
Love, love, love the video! Reminds me on my first take on a pastry stout. I wasn't ready for brewing one though. The mash was so thick, there wasn't enough liquid left for the pump to pump through, so my kettle run dry and shut down itself. (I thought I destroyed it and threw 60 quid out of the window) I had to lie if this was my only mistake/problem. After watching your take on it. I definitely want to try it again. Cheers!
Too Cool 😎
Not sure if many beer recipes utilize chestnuts, but if you do experiment in the future, I would suggest sourcing from Tuscany. Specifically, Siena, Italy.
A short "turbo boil" can use less energy than an extended normal boil for the same total volume boiled off. Why?:
The liquid won't get (significantly) above 100°C because that's its vaporization temperature. Ambient temperature is what it is, so you'll be losing X Watts whilst you're boiling constantly just through "poor insulation" due to this temperature differential. You can minimize this by insulating the kettle externally and minimizing any droughts on the kettle sides.
Waters latent heat of vaporization (energy it takes to turn from liquid to gas) is 628 Wh per litre. If you want to boil off 10L it's going to take ~6.3kWh whether you put it in at a rate of 100W over 63 hours or 1000W over 6.3 hours (if you ignore the natural heat loss to the environment and any evaporation due to ventilation).
This means the most efficient way to boil down your wort is to throw all the power at it that you can and insulate the kettle. Water evaporates more readily at low humidities, so moving the saturated air above the wort surface with a fan increases this rate, but the Joules still need to be put in to get the water to turn into steam. If you don't increase the power input then you'll just lower the liquid temperature so it's not actually at 100°C boiling. But if that's okay because you aren't after isomerisation then this actually further increases efficiency as the difference in temperature is lower, so you're losing fewer watts to the environment.
So additional heating elements, a fan, and an insulating kettle jacket, to "turbo boil", saving you time, and energy!
Great video can’t wait to see the final product, keep it going with the great homebrew content guys 👍🏻🍻
Looking forward to hearing about the vanilla aspect. It never lasts for me.
How long does it last for you? To be fair, all Pastry stouts should be drunk fresh. They do not age well at all.
@@TheCraftBeerChannel only a couple of weeks from kegging when using vanilla pods. A friend used much more vanilla and his was the same outcome.
As someone who has ben brewing for an age, this video was FASINATING!
Blowing a fan across your kettle as it boils or using BEEFY extraction can increase your boil off rate significantly. I also added 1.8kW of heater pads around the base that help maintain the boil with the fan on as for science reasons, the more you increase evaporation rate, the lower the temperature of your liquid gets.
Awesome as usual. I think we need beers that are named for Moterhead songs. .. An IPA with Soriachi Ace hops could be Ace of Spades, a coffee stout could be March or Die, and a pastry stout would be Orgasmitron!
Damn thumbs!
eagerly waiting for 3rd part
The wort looked like Motor Oil!
Looks amazing, really inspiring me to try something similar.
"Which came first, the Bourbon or the vanilla" Neither? Bourbon is one of the royal houses of Europe; started in france then installed themselves in Spain. So both are called after that family. The vanilla may have been called it like that first though, if that helps you to settle it =P
So hyped, reading your questions about brewing impies on the patreon discord made me want to brew one too!
I personally add the lactose on the day of bottling.
This allows you to put in the exact dose that suits you by tasting as you add it.
Interesting. But how do you get it into solution?
@@TheCraftBeerChannel boil it with small amount of water, essentially a lactose syrup
@@TheCraftBeerChannel Right, as Kirill Korlyakov says.
And I add it to my bottling bucket.
But if your beer finishes at 1030 there will normally be enough residual sugar to avoid adding lactose.
The suspense is killing me! I’m so excited to see the final product.
Maaan I'm so curious!
It’s called bourbon vanilla because vanilla was domesticated in the 18th or 19th century on reunion island, at the time a French colony called isle Bourbon (Bourbon Island) after the French royal family. And I actually thought that vanilla bourbon could only come from the reunion or Maurice island, not Madagascar…
I can smell the vanilla six months later and on a different continent
I was watching this and mentally draughting a witty comment to post. Then I saw that Motorhead coffee....I need that coffee.
Entertaining video, lads! Combines all my fears and hopes in homebrewing in one. To answer your question about the vanilla, Bourbon vanilla is named after the old French name for Réunion: île Bourbon. There is most likely no connection to Bourbon whiskey though.
Likewise the Bourbon variety of coffee beans
@@heretobrew Bourbon is the name of a French, and later European, dynasty. Île Bourbon was colonised by the French, and took the name from the dynasty, as did Bourbon County in Kentucky and Bourbon Street in New Orleans, which were originally areas under French colonial rule. It was from one of these places that the American whisky took its name (it isn't clear which place the whiskey takes it name from), meaning that there is a connection between the name of the island (and hence the vanilla), and the name of a place in either Kentucky or New Orleans (and hence the whiskey).
The Bourbon coffee beans were also first produced on Île Bourbon. Just to complete the circle.
Rice hulls with big beers it will save so much time.
0:17:35 has Brad ever seen an egg yolk before?!? Terrified and excited for the results.
Love it. Awesome video. This would give me the fear trying to do this.
I love how you didn't even mention the hops that was used. 😂
Ha - they couldn't feature less! They are basically just there to prevent infection, but if you're interested it's magnum, and about 25g.
Great vid as ever guys... but I was soooo hoping for some Motorhead incidental music from 16:00 onwards.
Would love to, but we also don't wanna get demonetised by UA-cam!
I also get higher efficiency if I stir the mash while mashing.
It def helps but it also increases the amount of fine malt dust getting through the false bottom
For brad's lactose could you have just take a sample of the wort into a clean mason jar and mixed it and added it to his fermenter?
Seeing as the mash was so inefficient and the grain bill so high, could the grains have been kept aside and re-mashed and/or sparged to get the remainder of those sugars out to then do a separate lower ABV brew?
Is that even a thing?
Looking forward to the tasting video 🤤🎉.
i believe that's a common practice when making barleywine
Partigyle brewing use first runnings for a beast of a brew and the sparge for something more "normal"
its called bourbon because thats the old name of réunion, where vanilla was first pollinated by hand
THIS IS KNOWLEDGE. Love it, thanks!
Great content! What yeast did you use and at what ratio - will the recipe be available for us to give a crack at?
We used three packs of US05, grown in four litres of starter.
Great content. Can't wait to see how this turns out. Question, for a nine hoir boil, just how bloody hot does it get in the Brudio?!
Hahaha it was pretty warm but rather that than freezing in winter!
Intresting comment about the energy prices for a 5 hour boil, out of curiosity with only ever doing extract kit beers and considering a move to a grainfather what does it currently cost in power consumption for a more standard brew day?
That's one hell of a brew day! You deserve a medal, you got me thinking, how trusty/accurate are hydrometers? Especially the homebrew quality hydrometers?? Ps I love the Dalai Lama 👍
Pretty reliable but not very precise. Was def us in the wrong!
Never encountered a channel that doesn’t share their grain to glass recipe in the description until now.
Head to episode 3. The recipe, kit and final info you need are all there.
Hey guys I wanted to share something that I do when brewing double mash to get better efficiency, this will not work if you are using a single vessel system. I first calculate how much sparge water i'm going to need for my second mash, so when i finish sparging my first mash and collecting the wort to my desired volume I start a second sparge using the amount of water needed for my secod sparge, then i collect this light wort and use it on the sparge of my second mash, so instead of using plain water i'm using 1.015 to 1.020 wort to sparge.
Nice idea!
As a commercial brewer the thing that has got me excited watching this is not how insane that mash is! Not how much effort it took
But how styley that pink fila is brad is rocking!
You know it's a complicated brewday when you're drinking coffee and not beer
Haha it was also only about 10am...
Have you considered that maybe this just isnt the right system for beers like this? I got a Brewpaganda System where i can mash as high as 20P without reiterated mashes
Oh you can achieve that with a grainfather - just not 40 litres of it!
@@TheCraftBeerChannel I know it is possible but i dont really see the merit of those systems, two stainless steel pots and A gas burner are cheaper and work better in every way, they are just not as compact
i am a bit that ypu didnt reach 1.160 in OG. what was target?
Our target was always gonna be around 1.11. We didn't want to make something as sweet as omnipollo for a few reasons - one being stability of the beer in bottle.
8:05 dont you need to temperature adjust when doing hydrometer readings at higher temps than what its calibrated at therefore your reading might be off?
You don't need to with a refractometer. Just a few drops will go to room temp very fast.
@@TheCraftBeerChannel sorry I meant refractometer* hmm I duno, 65 degrees won't go to room temp straight away hence why there is so much talk about conversions and calculators for such a thing
@@HantixGaming The mass of ~2mL of 65 degree wort vs the mass of a 20 degree refractometer will reach equilibrium MUCH closer to 20 than 65. The refractometer calculators are for dealing with alcohol in solution since alcohol has a different refractive index than water and so throws things off. But thankfully with enough math and a starting gravity you can get pretty close.
Think this might be the first video where you haven’t mentioned the word hops in it! Apart from the drink at the end!
Haha probably! You aint gonna taste any in this beer either.
I’d only want to do it once beer definitely time &££
1.115 half way through and 1.106 at the end. What did I miss to lose the gravity after the boil?!
You must have misheard! I said 1095 not 1115!
@@TheCraftBeerChannel I could swear it's 1.115 at 11:06 but maybe I'm going crazy! Great coincidence as that time is the OG too....
@@uksam2000 oh damn you are right! I forgot this but that measurement was after 2 mashes but not the final sparge. So we only had about 25 litres at that gravity and needed 36! After the sparge we were at 1090 and got to 1096 after the boil. Then we used malt extract to hit 1106. Damn that was a chaotic day.
@@TheCraftBeerChannel it looks chaotic but I definitely want to give it a go.
Canelle = Cinamon
On today’s CBC:
Henok saves water
Brad quotes the Dalai Lama
And I bankrupt the channel
To be fair, I bankrupt the channel most days.
Weren't you supposed to do a double mash? And by double mash I mean mash once with the grains for one hour, drain, then add sparge water and mash again for one hour with the same grains. You would have had to do two double mashes. What you did was mash with the wort from the first mash, which for me sounds super inefficient because the first mash is already saturated with sugars. Yes, this would mean a longer boil to get to the target OG, but that's double mash.
I have never heard of this technique... double mash to me is the same as reiterated mashing. Saturation of sugars isn't a issue - you could go way further. Not sure how doing two mashes with fresh liquor is any more efficient than just a longer mash?
Dark Arts makes amazing coffee (I actually drink it rn) but putting a specialty coffee like that in an imperial stout seems unnecessary. All the nuance of the taste, fruity and/or floral notes will be lost. Waiting for the results but my guess is that the "motorhead coffee" will not do much more.
#mashpanic
Might be the beer name...
@@TheCraftBeerChannel Maybe if people want to join your Patreon and be part of the CBC community they could win a prize by coming up with the best names for these two monster beers!?
What a hoot!! Well done lads!! Inspiring but then again NOT!! Your lovely shiney Bru-dio looks like a disaster zone!!! Bet that was a 9 hour clean-up on top of a 9 hour brew day?? Really looking forward to seeing you guys come out on the 'other side' !! Let them drink Pastry!!
Haha we were pretty good at cleaning up as we went (the three hour boil was a god send!) but damn those walls took some wiping.
Thinking about it, how many beers were left in your spent grain!! At least one and maybe two??!!
You really need to put reiterated (re-iterated) mash into the title or description of this video. People need to be able to find it to find out how unintimidating (but time consuming) they are.
your og is lower than omnipollos fg
Haha yep - we actually had a section in the video about that but edited it out. Gonna discuss it next week.
Too much. Cool down a bit
No need to hit the gym when you are lifting 30 kg grain pipes making Imperial Stouts.
Bourbon vanilla beans have nothing to do with whiskey, bourbon is a place
Noted!