Green Greed - 3 Oat Cream NEIPA - 20g/L Dry Hop - Grain to Glass - Brewzilla Guten Grainfather
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- Опубліковано 25 лис 2020
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I really appreciate this brewtube community. Always giving me ideas and inspiration.
Touché
Cheers!
Looks like a great brew...lots of good info...Cheers!
That didn't come out the way I wanted it to, great info as always Gash! Cheers!
This is why you are such a legend Gash. 4 recipes from no chill, to this epic sledgehammer of hoppy goodness. love your work mate!
Cheers and thanks mate!
Great video mate. Drinking one of your oat creams right now. Bloody beautiful!
Glad you like it Jake, Cheers mate!
Nexpa by Swell is a favourite of mine, so I'm definitely keen on giving this recipe a go!
Sure looks like a great beer!
i had a oat dipa at a beer festival, here in Yorkshire and was so nice. since then many breweries have used oats for lactose etc
yep its become popular in all styles really. Cheers mate!
Cheers Gash. Very keen to brew this one post Christmas. Tried the sodium met co2 flush the other day. So far so good.
Thanks Stass, cheers mate!
Love the videos mate keep them coming trying the sabrotooth neipa this weekend 👍 cheers
Hope it goes smoothly mate, cheers!
Ok, this is my favourite recipe ever; brewed it for the forth time yesterday . As Gash has said it’s a difficult brew but a couple of pointers for anyone who is trying this with a 35L Brewzilla: Firstly don’t use the secondary (finer) grain pipe screen, there’s a lot of protein “slurry” generated by all the grains which block the holes in the fine screen and reduce the flow to almost nothing, during one brew it took over an hour to drain the grain pipe and sparge even with continuous stirring and scraping. Secondly as Gash has advised get rid of the useless central overflow pipe, I’ve not been able to obtain the pro-screen in the UK so I filled the central hole with a 1/2” BSP bolt. You’re going to need to stir and the overflow pipe just gets in the way, with this much grain if it does starts to back up and you don’t notice it’ll overflow through the grain basket handle holes, obviously not great but better than overflowing onto the floor. Thirdly: if you are using the Brewfather recipe it’s 6.6kg of grain (including the oat flour) and 22L of water, I’m not sure why but this fills my grain pipe to within 1/2” of the aforementioned handle holes I would say this is the absolute maximum (if not beyond) for the 35L Brewzilla and next time I’m going to reduce the grain bill slightly to give myself more room. For some reason in the video Gash doesn’t seem to get as close to the top as I do, I got so paranoid that I went out and bought another set of scales, but got the same result. Lastly I’ve never had to add Dextrose to bring my numbers up, yesterday my pre-boil gravity was 1.059 and post boil, admittedly with 350g of lactose added, was 1.071, however I always do a 2 stage mash 30mins at 62C and 30mins and 68C and then mash out at 75C (except once when I forgot but didn’t affect the sparge as far as I can remember). I’ve only ever used the Verdant dry yeast but always make a 1.6L starter and add the entire starter, I don’t decant, this takes the ABV down slightly (1.071 would be around 7.5% with an FG of 1.014!) and gives me a bit more volume when kegging to avoid picking up any hop matter during the transfer. Results have always been superb. Thanks to Gash for his dedication in perfecting this recipe, buying beers like this from your favourite craft brewery are going to cost upwards of £4 a can so it’s really worthwhile giving it a try and not skimping on the hops. Cheers.
that’s really awesome mate, thanks and cheers!
Looks awesome love to give this a go might save up for a heap of hops 👌👍
Yeah... it can get pricey! Cheers!
I need a lid like that on my Grainfather. Why they thought a handle wasn’t necessary is beyond me. Cheers. Looks like a good recipe.
Cheers mate!
Hello from Sweden. Did a version of this in my brewzilla and it turned out great. It overattenuated some and was a bit dryer than expected but colour and taste on point. I now wanna do a "down under" version with 3 new Zeeland or Australian Hops. For now the recipe has Ella, rakau and nectaron. Do you think this combo will work out? Love your videos. They teach me a lot and your always positive and makes me feel like everything will work out fine even if making some mistakes.
Love your videos mate!! I’m definitely going to step my hop game up a bit after watching this haha
Maybe get a bank loan lol Cheers!
@@HomeBrewNetwork hey mate, did you raise the temp before crash chilling with this one??
@@mikehearn1739 yeah usually when I second dry hop, or final dry hop for any beer, lager, ale, anything. Cheers!
@@HomeBrewNetwork awesome thanks mate!! Cheers for getting back to me!
Good Job Gavo!! Will have to brew some NEIPA soon too. Last one was your Jedi Juice.. which was excellent as well. Cheers m8!!!
Get it inta ya lol Cheers mate!
Hahaha.. yep ;)
Very nice.
If you haven't already tried it, sub in oat milk for some of the lactose near the end of the boil. It really took my oat cream IPA's to the next level. ~3/4 gallon oat milk + 0.5 lb lactose is a great ratio
Thanks for the tip! Cheers!
If this one is giving you ‘jazz hands’ then this is next …just in time for spring
I am yet to brew a IPA but it's on my to do list in the coming weeks as summer begins, I just want to let you know I brewed the Kolsch that you brewed, it finished up like orange juice so I used the gelatin method, not sure if you have done this before but I put gelatin in the keg, 3 days later, crystal clear and it's like a commercial beer, that Lallemand Kolsch yeast is very clean, no off flavors what so ever, I think if I do it again I'll up the bittering hops
Thats strange it ended up like orange juice? That lallemand Kolsch yeast usually drops crystal clear! Sometimes I get chill haze but thats other things, proteins etc
@@HomeBrewNetwork sorry, I forgot to mention that, it was like orange juice to begin with and I thought it was going to be cloudy then it cleared right up fast which I was impressed with but there was a slight haze so I added gelatin and now it is super clear
On the topic of Starsan vs sodium metabisulfate. I am currently using Starsan. The little bit left in the dimple of the keg always worried me. Is the sodium metabisulfate safer to consume than Starsan? If so I might be returning to the sodium metabisulfate. Great video as always. This one is on my to brew list✌️
I was thinking of making an IPA using citra and mosaic with an addition of lemondrop hops. Good idea or bad?
Hello,
I own a BREWMONK.
Where did you have your filter bottom that holds the hops?
thank you
Awesome video. Is this recipe up online so we can have a go? About to have the first go and this looks great
umm yes it is.. sorry I havent been getting comment notifications lately and keep missing them
I have tips you should try bro, put all flakes ingredient in bag and under basket ,make sure it secure then you mash on top
Interesting idea! Cheers mate!
do you have a link to the vid you mentioned WRT crash chilling pls?
Hi, thanks a lot for the video. I love the hazy stuff you keep in your hand!! :). One question here: did you perform any whirlpool after the hop-stand phase? How long di you let stay the hops before chilling down? Thanks a lot. GD
This beer was all whirlpool and then a few minutes to settle, while I set things up, then straight into the fermenter, it was a half hour whirlpool so it was all in the middle in a big trub cone, plus this beer wasn't about clarity so didn't worry too much . cheers!
I will be cleaning my kegs like that from now on!
Give it a go, see how it goes mate! Cheers!
How much sodium metabisulfite to add in a five gallon of water?
@@jafarym77 depends what youre doing but 3 gram will be enough um whats 3 gram.... 28 gram is an oz. so its like point 1 of an oz...
This where imperial is terrible.. less than an ounce is a nightmare
Love your videos Gash. The advent calendar series is fantastic.
I am planning to brew Green Greed and had 2 questions. The brewfather recipe has lactose being added at 10min left in boil, but it has dextrose in recipe. (Grain to glass video doesn’t show you adding dextrose, wondering if you used it and if you did when did you add it? Preboil?
Also says to use 2 pkgs of liquid yeast. Why 2 packs instead of one? Is it due to large amount of dry hops?
Thanks again for your great content.
Really sorry I missed this Question Carl, sorry mate. The dex goes in where ever you've set it to go in in the program you use, it doesn't matter it its at the end or the start as long as its reflected in the program. Off the top of my head I don't remember which it was in this recipe, but more than often I put it in at the start.
2 pack or liquid yeast or a starter, near any liquid yeast needs a starter or otherwise 2 packs, this is a big beer. Cheers!
Most of my beers like this I do a full volume mash and don't boil. Mashout, remove the grain and do a hop steep.
sounds interesting! Cheers! Though I couldnt fit a full volume in the 35L
Is 3 grams of sodium metabisulphate for a 19L corny keg correct? Doesn’t seem like much,
It looks like you removed the overflow pipe and have a solid screen at the bottom of the mash pipe. I was curious why you made this mod and where you got the screen? Thanks!
Awesome video as always!
Yes, exactly, you can put a bolt in the bottom or get the pro screen from kegland Cheers ! bit.ly/Pro35Lbottom
It would look MUCH better in my glass! :D
hahaha awesome. Cheers mate!
Hey mate, great video/recipe. Been watching your videos since you started. Q. Did you find on the second dry hop, there’s such a hop/krausen layer on top that the second dry hop almost sits on top?
um sort of, each time I walk past or check on it I just give the fermenter a nudge. You'll see them fall down Cheers!
On the topic of Starsan vs sodium metabisulfate. I am currently using Starsan. The little bit left in the dimple of the keg always worried me. Is the sodium metabisulfate safer to consume than Starsan? If so I might be returning to the sodium metabisulfate. Great video as always. This one is on my to brew list✌️
@@shanethoroughgood if you don't have an allergy to it its fine its used it many many food products and wines. Cheers!
Reckon I watched this video 30 times 🤣🤣just did my second brew and did this. Was challenging but got it into the fermenter today without any hiccups. Can't thank you enough for the vids.
Just wondering about diacetyl rest with the fermenting . It says ferment for 8 days 19c . Do I raise it after the 8 days for a diacetyl rest ? Or maybe like day 6 ?
Can raise it at the second dry hop if you like, I often don't add temp raises in recipes since everyones ferments can be.different. Ale yeasts don't really need a said "extra" diacetyl rest, if you're at a good temperature and it's steady at FG for 3 days that is plenty of time for ale yeast to do it's thing, Normally for me yes it's around that day 6 I tend to raise it, I watch the gravity and/or krausen and once gravity is around 1.020 or krausen is dropping I'll raise it then. Cheers
Hey Gash, would this one be difficult to scale for a batch in a 65L Brewzilla? Is it as simple as doubling the numbers, or are there other calculations required?
It would be pretty close to double, i havent tried the numbers myself, but it wouldnt be far off, cheers
Does the lid really have such an impact on maintaining temp? I do like to check temps and do a stir halfway so i leave it off
It helps for sure, its not going to ruin your beer, but it will be losing heat from there. Cheers!
@@HomeBrewNetwork good man. Look forward to more beers!
I'm struggling with the color , I can't seem to get the fluorescent yellow/gold like you. What would you guess I'm doing wrong
Are you clearing the beer and everything as usual? Not skipping steps that you normally would because this is a hazy? No cutting corners because its hazy? Other than that I'm really not sure. A lot of hazies only look so good in the correct light too. Good long cold crash etc
I've really been enjoying your videos! I am planning on brewing this beer this coming weekend, had a lot of struggles finding a recipe I think I'd enjoy but this one sounds great!
I was curious however if it would make sense to ramp up the amounts of grain. I would keep the same percentages, but wanted to use around 16 total pounds of grain (limit on the anvil foundry). Does this sound reasonable to push closer to a double NEIPA?
Just keep same ratios and bump it up! Cheers mate!
Just made this but realised I added the lactose and dextrose too early - added with the grain instead of towards end of boil... What will the repercussions be ?
Only possible thing is less bitterness because higher gravity tends to pull less bitterness but by the end of a 60min boil I reckon the difference will be negligible
@@HomeBrewNetwork thanks for the reply! Would less bitterness make it sweet?
@@georgekara Not necessarily. , I think it'll be fine
@@HomeBrewNetwork the beer turned out great!
@@georgekara Great to hear mate!
Gday Gash, do you prefer the counter flow chiller over plate? I’ve only got the immersion but ground water is getting to hot where I live so looking at updating to either plate or counter flow.
My plate chiller is faster and more efficient, the counterflow is good too.. I pick what i think is easiest for the brew on the day. I guess the counterflow is less worry for beginners, harder to block and easier to clean. Though I've never blocked my plate chiller either. If water isn't an issue go the counterflow, the counterflow will use much less water than an immersion chiller. Plate are the best they just need a little more love and care. Cheers!
Okay I am like 3 brews in so im new as can be
Yeah these are tough beers for a beginner, lots of work and you need to be extremely careful with oxidation, basically it cant touch oxygen from the moment you pitch the yeast. You need to be prepared to leave a lot behind in the fermenter and you need to give it a good cold crash as mentioned . Any oxygen will make it go brown pretty fast.
Thank you
Meaty beefy big and bouncy, isnt that a song or the name of an Album. I could well be wrong, as always nice video cheers.
The Who, Best of :) Cheers!
Another brilliant video, have you seen this one ua-cam.com/video/fv5Mw7tOHig/v-deo.html where they talk to Verdan’t’s head brewer who doesn’t believe in dry hopping during fermentation but waits until fermentation has finished then drops the temp to 15C, adds the hops and continues to cold crash. He thinks it extracts much more hop aroma which would otherwise get “carried off” during the fermentation process.
I tried that lower temp dry hop after a warmer ferment and I didnt find any benefit, it was actually less aromatic, now that was only one test, so not scientific or anything, but I didnt like the results. Dry hopping with active ferment is a safety measure, even John Palmer changed his book about it, I take all safety measures I can in my hoppy beers because I use a lot of hops. I'm the only person drinking them, so they need to stay fresh for as long as possible, gotta keep that O2 away as much as possible and I find the dry hop just before end of ferment, its only a point or two, really helps with that. Cheers Clive thanks for watching mate!
Its also the action of the ferment keeps the hops circulating in the wort, you'll see people dry hop after ferment and they just sink to the bottom, which in a conical means they are packed in down the bottom, less utilisation.
@@HomeBrewNetwork That’s a very good point, I’m committed now on this brew, fermentation has finished and I’ll be cold crashing and adding the hops on Monday. I’ve got a Fermzilla so I think I’ll try injecting some CO2 via the collection jar a few times to help keep the hops in suspension for the first couple of days for the crash then crash a couple of days longer to let everything settle out. That’s the fun of this hobby, trying different things to see what happens. I’ve also taken on your advice re: SMB (and read the Brulosophy articles), like you I’m the only one drinking my beers so anything that keeps the NEIPA’s fresher for longer is a good thing. Out of interest, when you talk about the residue of SMB left in the dimple at the bottom of the keg, did you ever witness this or are you guessing this is what happens. Cheers again mate and thanks for the great channel.
@@clivebrooker1 No it is an educated guess, one after I've stirred there's still quite an amount sitting in the bottom and SMB works fast, so there's no waiting, as soon as its in and I stir, its just all go. I'm using more than needed but not enough to cause any damage to anything, so that is a bit of insurance, whether it actually dissolves halfway through the transfer or doesn't dissolve at all doesn't really matter, it means the job should be done. I like your thinking Clive, my thinking keeps me awake at night, bastard of a thing hahaha Cheers mate
Have you tried salt (sodium chloride) in the boil like Verdant do? I tried it in my last brew and the mouthfeel was incredible just like their cans. www.themaltmiller.co.uk/blog/verdant-ipa-yeast-home-brewing-competition/
Mr Gash, I see you are still brewing carbon polluting beer, how dare you!
🤣🤣🤣