Unleashing Hoppy Urban Vibes: First Brew Day Magic with BREWZILLA - Tiny Rebel's All-Grain IPA!
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- Опубліковано 9 кві 2021
- The first video of our new BrewBoys channel, James, Phil and I use the Brewzilla 35 Litre for the first time to brew a Tiny Rebel Urban IPA all grain homebrew from the malt miller in the UK. All feedback welcome.
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Nicely done. Although this is certainly not a prescription for mashing in what works well for me is to get my strike water temp (typically this is +5c over mash temp but this will vary depending on grain and environment temps) right then mash in with my pump circulating very slowly. Once I have all the dough balls out I allow the mash to rest with the lid on for about 10min. After that I increase the re-circulation rate as high as the mash will allow. Keeping an eye on the mash I watch for the water level over the grain bed to rise. Once it does, I keep the re-circulation rate the same while giving the mash a good stir. Once that is finished I bump the re-circulation rate up a bit more and repeat the above steps (increase, watch, stir, increase...). Once I have the valve open to around 50% with a good flow and I am getting a good stable temperature from the BZ unit and a temperature probe on top of the grain (they don't need to be exactly the same readings but close) I will leave the mash alone for the remainder of that mash. If I am still messing with the mash with only 20min left in the mash I will leave the re-circulation rate as it is set at that time (no increase), finish my stir, and let it sit with the lid on for the remainder of the mash. This makes sure that the grain bed is set so that the wort is clear and clean when I am ready to pull the basket and sparge. I've found that getting your initial mash in temperature correct from the start yields the biggest results in terms of desired body and mouthfeel of the beer. A good re-circulation and stirring a few times has helped improve efficiency of the system as well as keep them consistent and predictable.
Beyond that point, consider a mash-out at the end of the mash. I hope any of this helps. Cheers!
Excellent advice, thanks for taking the time to write this 👍👍
Strike and target temperature are pretty much useless for producing ale and lager, due to the way that enzymes function, and chemical precipitation. The brewing method is used in grain distillation, and the beer is called distillers beer, which is made from simple sugar, glucose. The extract lacks fermentable and nonfermentable, complex types of sugar that produces ale and lager. In the single temperature infusion method, glucose, and sweet tasting, nonfermenting, types of sugar are released from simple starch, amylose, and the glucose is responsible for primary fermentation and ABV. In making distillers beer, conversion, dextrinization, and gelatinization steps are skipped because they aren't needed for making beer that is distilled.
The high temperature rest denatures low temperature activated enzymes, Beta in particular. Beta is responsible for conversion at 60 to 63. During conversion, Beta, turns 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. Beer carbonates, naturally, when conversion occurs, due to maltotriose, priming sugar, and CO2 injection aren't needed.
About body and mouthfeel. Taste is a little bit different than body and mouthfeel. In single temperature infusion brewing, depending on the temperature at which the malt is rested at, glucose, and more, or less, sweet tasting, nonfermenting types of sugar are released. At 65, 66, Alpha releases the highest volume of glucose, as possible, from amylose, within one hour. The beer will be dry. As temperature increases above 65, 66, more sweet, nonfermenting, sugar, and less glucose are released, resulting in sweeter tasting, low ABV beer. The higher the rest temperature, the sweeter, the beer. Also, the higher, the temperature, the quicker Alpha denatures. The body and mouthfeel in beer comes from heat resistant, complex starch, called amylopectin. The starch makes up the tips of malt and it is the richest starch in malt. Amylopectin contains tasteless, nonfermenting, A and B limit dextrin, and pectin, and along with a type of protein, provides body and mouthfeel in beer. In homebrewing, the rich starch is thrown away with the spent mash because the temperatures used in making homebrew aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures. To take advantage of amylopectin, the Hochkurz and triple decoction brewing methods are used, along with, high quality, under modified, low protein, malt. When Alpha liquefies amylopectin, dextrinization, and gelatinization occurs. The only time dextrinization occurs in single temperature infusion happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare.
During mash out starch is carried over because the high temperature opens up amylopectin at the time when Alpha denatured. Mash out is used in the decoction brewing method. In the decoction method, where mash is boiled, starch carry over is less of a concern, and since, the brewing method preserves enzymes, mash out is used, sometimes, not all of the time. Mash out isn't needed in the infusion method, unless, it is used for thinning down the mash. After the hour long, high temperature rest, enzymes denature, anyway. If mash out is used it is better to use boiling water infusion to rapidly, increase temperature. To recirculate hot extract to increase temperature to mash out moves the brewing cycle into what is called a high temperature, over sparge, condition. A brewing system that recirculates hot extract through a grain bed for long periods of time to maintain, or to increase mash temperature causes a condition called over sparge to occur, which extracts tannin. Over sparge occurs when a large volume of hot extract passes through a grain bed. If .5 LPM of hot extract recirculates through a grain bed sized for a 20Lbatch of beer, in one hour, it is equivalent to sparging a small amount of grain with 30Lt. of water, within one hour. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes.
@@michaeljames3509 wat
You just noticed you put the pipe drain top piece on backwards! Cheers like the video! Just making a Milk Chocolate Stout myself!
Hi, how do you mean? The sparge arm?
Milk stout sounds delicious!
@@johnpiggBrewBoys What he means is that you put on the small metal piece (at 7:08 in your video) backwards. It should actually be the other way around, as it provides a better, tighter fit and drainage that way. The "funnel" side should point upwards. It's not a big deal, though...
Thanks for pointing that out, an obvious beginners error, we did spot that in the next brew though.
You can add LDME or dextrose if your gravity numbers are down.
Thanks, that's useful. We hit the numbers on our second brew, I think we removed the grain tube too early, leaving valuable wort all over the garage floor, was happy for this one to remain at session strength, 4.4% in the end 👌
The hops are mostly flavour and not bittering below 80 C
Thanks, I'm learning more about this 👌
Hi Brewboys been brewing kits for the past 24months. thinking going all grain, but it looks a bit daunting. like the vids. could you give me some ideas where to start please e.g. what kit do you need? where to purchase the brewzilla not many shops that stock it? Do i need the inkbird controller? what do you base your water chemistry on? i live in Wales so we don't suffer from hard water, do i need to test the water before each brew? Do not want to splash out too much just in case. any advice would be appreciated. many thanks
It's really not daunting, it's just making porridge really. I'd go with an all in one like the brewzilla, but there are numerous makes and models to choose. It's best to get started with an all grain beer kit rather than writing your own recipies.
great. thanks.
Hi there, nice brew! Where did you come upon the Peaky Blinders casket?
Thanks, I made the crate
HI how do you put the hh mode?
Just keep clicking up, it's one above 99°