Thanks for watching, commenting, liking, and/or subscribing! Consider joining as a channel member and supporting the channel, any support is hugely appreciated! ua-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
Cheers! Lutra is ridiculous, all Kveik is for that matter I’ve found, Voss Kveik ripped through a Blonde Ale I was making overnight. 1.043 -> 1.007 in around 18 hours!
Really enjoyed your video! Good info, well presented. I am looking to start fermenting in kegs, which will allow me to accomplish a very similar method as you taught here. Thanks and look forward to your next video!
Great content, I too use a fermzilla and closed transfer in exactly the same way. I haven't tried it myself, but have seen other UA-camrs recommend a spray bottle with cold water to stop the boil over in an emergency !
Great video, thanks for sharing. I've got a Czech Pils lagering at the moment, used Wyeast 2278 and fermented at 10c for the best part of 4 weeks. Wish I'd gone down the Lutra route, I'd have almost finished the keg by now ! I boiled for 60 mins instead of 90 mins so I'm a little worried that I've spent all that time fermenting and lagering and it still might not turn out great.
I'm glad you enjoyed it :) I'd be quite interested to know how you get on with yours actually, i'd love to do a comparison between a hot fermented Lutra vs long process cold ferment with a pils yeast. I wouldn't be too worried about having boiled for 60 vs 90 minutes, would also depend on your grain. I know a lot of "new school" grain is lower in SMM (DMS precursor) than something like a Weyermann Bohemian Pilsner (Personal anecdote rather than know for fact) so you should be fine. Most of this also depends on how fast you cool down below 90C as I believe thats the temperature range SMM converts to DMS. A fairly quick cool should reduce your risk! I'm sure your Pils will turn out great! Let me know how it goes!
@@Khollew Hi Gabriel, the Czech Pils turned out well thanks. My first time using a liquid yeast and my first time brewing a lager. I will definitely be making another one in the near future (saved some of the yeast from the yeast cake before I pitched the Dunkel on it for next time).
@@NikitaVorontsov I've only just started doing this myself. So far, so good!! You just need to ease up on the quantity of hops going in.. I just use brewfather/beer smith to match the IBUs. Seems to be a smoother bitterness to my taste.
Cold crash reduced the pressure to around 5-7psi, so I carbonated the keg I was transferring into at around 3-4psi to decrease the gradient and foaming
@@NikitaVorontsov ah ok. That makes sense. So cold crash at fermentation pressure, and then keg at cold crashed pressure? Yeah it's a good idea to pressurise your keg as it also helps to stop the trub kicking up.
Could you maybe do a vid on how to set up your equipment on brewfather? I have a 150L polsinelli system, it's a double vessel brewhouse but I don't know how to set it up on the app
Great video! I would add, no need to do a 90 min mash or boil when using kveik - 60 mins each perfect - less time brewing means more time enjoying the product :)
@@NikitaVorontsov good point! It all depends on the malter - quite a lot of pilsner malt these days doesn't produce much in the way of DMS due to modern processing, but it can still happen so a good safety net. I really need to get my hands on Lutra, it is always out of stock!
Чувак, первый раз вижу Лагер на такой температуре. Я смотрю ты не очень то заморочился с температурой брожения и дрожжами, с водоподпотовкой и температурой промывки. Думаю ты так же как и многие (me too) занимаешься в формате хобби. Удачных варок, снимай больше. Ps И извини за мой Английский:) ua-cam.com/video/TZDC17nBajQ/v-deo.html
Спасибо большое! Квеик такой быстрый, обычно нету смысла температуру аккуратно держать, особенно если брожение заканчивается через 24 часа)) Да точно хобби для меня, но весело! Посмотрю у тебя видео тоже)
@@djdownie3 Its funny, first time I made something like this I set it to 25 and was panicking because it wasn't working. People suggested upping the temperature that 25C was to low, upping suddenly kicked it into gear and it started to ferment! Definitely worth trying :)
@@hmmy92 so while I let it cool down, as the temperature decreases the amount of pressure in decreases and absorbs into the beer meaning jus as I started transferring I was around 4psi in the Fermzilla which was perfect for transferring.
Some of these comments are too harsh and/or too picky. Kolsch is a lager beer in ale temps, and in the BJCP guidelines. So don't get too grumpy now people. If Nikita finds it tasting like a lager, then it's worth a try. Without change, there would be no civilisation.
Thanks very much! It’s alright I think every hobby has purists that believe in one way and one way only and at the same time you have the people hoooching orange juice 😅. Where are you based in trying to find a Lutra? Good luck with it! Luckily once you get one, it’s very easy to save batches!
@@NikitaVorontsov I live on an island in Greece and apparently the only lutra I can get is liquid and that from shops in the EU and with big charges for it to get here. I'll have to wait for it to be in a dry form. Thank you!
@@dimivam that’s a real shame! I get my Lutra liquid and that works absolutely fine normally. Maybe try checking eBay or some Norwegian Sellers on Facebook?
What exactly is the point of this minimum time grain to glass disasters? Go buy a case of beer to tide you over while you take a few more days to make a reasonably good product. That hazy beer? I'd sent it back and tell them it was "bad".
Sometimes you want a beer on tap that you don’t mind being “okay” and you want it fast. It’s the same reason we have fast food, ubereats. Why get McDonald’s when you can make wagyu with a peppercorn sauce at home? Sometimes you just don’t mind that Maccies
@@NikitaVorontsov 30 years ago, at the cutting edge of the micro brew concept, one opened (or at least tried to open) near my home at the time in then Rural Kenosha WI.The "beer" they served was still green and likely never even fully boiled, or some other simple sanitation violation, as it made me sick. They didn't last without a competent brewmaster. Remind me to politely decline the dinner invite for wagyu at your place for the same reason. Beer can be rushed...but good beer takes time.
@@NikitaVorontsov i don't harvest yeast so far easier cleaned and used imo. Only the lid to worry about, and for dry hopping you can put some co2 on through the dip tube to flush out o2. They seem to be the popular choice now.
@@TheGavranatar Ah that sounds useful for the cheaper yeasts! Lutra is my favourite yeast atm and at around £12 a brew is too pricey not to harvest! Will take a look either way, cheers!
@@NikitaVorontsov i just make a starter and dry out some of the slurry. Then i always have generation 1 stuff to use. Not too bad either way though. Defo worth a look at the AR, lot os guys i know are switching over to them from the normal FZ!
I always end up making a starter then using all of it without saving some haha, need to get used to overbuilding. Taking a quick look it looks smaller than regular FZ so might actually fit in the fridge! That’s tempting now!
@@craftbrewer5401 you’d be surprised, Lutra ferments impossibly cleanly, far cleaner than I expected! I’ll look to do a side by side with a traditional lager yeast, but the beauty of it is the cleanliness and the fact I can have a lovely beer ready in under a week!
@@NikitaVorontsov a lager is brewed with lager yeast. Just because it’s a clean fermenting ale yeast, there are still noticeable differences between lager and ale fermentation. We can just as well throw away the BJCP style descriptions and the common beer language, and then nobody knows what is meant when the term pilsner is used.
@@craftbrewer5401 Sure and I agree with that, but according to certain guidelines certain lagers MUST be lagered for a very prolonged period, whereas most commerical breweries producing lager will go grain to glass fairly quickly while still producing a lager. I completely understand that it isn't "officially" correct, however to my taste, there is virtually zero difference and I am more than happy with that so happy to call it what it tastes like. If it came out with Hefe notes, fair enough I wouldn't be able to call it a Pilsner :) Something along the lines of "If it looks like a duck, and it quacks like a duck, and it walks like a duck..."
The brewing method and recipe produced homemade, distillers beer, not lager. The steps required for producing lager and ale were skipped, and the high temperature denatured low temperature activated enzymes, Beta in particular, which makes strike and target temperature, useless. The brewing method, chemically and enzymatically, cannot produce lager, or ale, due to the way enzymes function, and chemical precipitation. Single temperature infusion is used in grain distillation to produce extract that contains mainly glucose. The brewing method has never been used for producing lager and ale because it cannot. At 65, 66, within one hour, Alpha releases the highest volume of simple sugar, glucose, from simple starch, amylose. Glucose is responsible for primary fermentation, and ABV. The more glucose, the more alcohol. The temperature is used in grain distillation for that reason. The high temperature denatures Beta. Beta is responsible for conversion, which occurs at 60 to 63, and for natural carbonation. During conversion, Beta converts glucose into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces lager and ale. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Dextrinization and gelatinization didn't occur when the lager was made because the starch involved with the actions was thrown out with the spent mash. Amylopectin is heat resistant, complex starch that makes up the tips of malt, and it is the richest starch in malt. Contained in amylopectin are A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, and pectin are responsible for body and mouthfeel in beer. The temperatures in homebrew recipes aren't high enough to burst the heat resistant starch, before Alpha denatures, and that is why the starch is thrown away, paid for. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. When the starch is thrown away beer overly dries and thins during fermentation and conditioning. It is one of the reasons why homebrew is artificially carbonated, and drank, green, basically from, a sealed secondary fermenter. To take advantage of the rich starch, the Hochkurz and triple decoction brewing methods are used, where mash is boiled. To produce pseudo, lager, the step mash method is used with under modified, low protein, malt. Under modified, low protein, malt is brewers grade, malt, and much richer in enzyme content, and contains more sugar, than high modified, high protein, malt. Weyermann produces under modified, low protein, malt. Gladfield produces under modified, malt. To determine when malt is brewers grade, or distillers grade, a malt spec sheet comes with every bag of malt. A malt spec sheet is used in brewing for determining the quality of malt before the malt is purchased, and they are online from every malthouse. Listed on a spec sheet are a bunch of chemical acronyms and numbers that tell a brewer all about the malt. Modification (Kolbach, S/T, SNR), and percentage of protein are listed. Brewers grade, malt is 40 Kolbach and lower, and contains less than 10 percent protein. The higher the modification and protein content, the less suitable the malt is for producing ale and lager. A brewing system that recirculates hot extract through a grain bed for long periods of time causes over sparge, which extracts tannin. Over sparge occurs when a large volume of hot extract flows through a grain bed sized for a small volume of beer. If 1LPM hot extract recirculates for one hour, 60L flows through a grain bed for a 20L batch of beer. It is similar to sparging a 20L batch of beer with 60L hot water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Skim off hot break as it forms and continue to remove hot break until it drastically reduces. After that happens add hops, and skim off second break. The extract will be cleaner, less hops are needed.
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
ua-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
I really like the transfer tip
Glad it was useful!
The length is fine, great video (even a cameo from the cat). I choose to serve straight from the Fermzilla, just place it in a fridge.
Thanks! Yeah I wish my fridge was big enough tbh!! As I'd definitely do the same
Nice vid! That Lutra is a beast and pretty amazing how you can get a drinkable brew in 6 days. Cheers!
Cheers! Lutra is ridiculous, all Kveik is for that matter I’ve found, Voss Kveik ripped through a Blonde Ale I was making overnight. 1.043 -> 1.007 in around 18 hours!
What kind of videos do you all prefer? Longer or shorter (around 10 minutes), keen to know!
22 mins is just great, keep up the good work 🍻
I normally crack a beer to watch brewing videos, so, between 15 and 25 for me is perfect 👊
@@DrunkPlanetcraftbeer sounds like a great way to enjoy watching brewing videos! Cheers!
10 minutes for me! (I skipped to the tasting lol). I have a Czech Pilsner fermenting with Lutra currently.
Really enjoyed your video! Good info, well presented. I am looking to start fermenting in kegs, which will allow me to accomplish a very similar method as you taught here. Thanks and look forward to your next video!
Really glad you enjoyed it! Good luck you’ll love kegging!
Great content, I too use a fermzilla and closed transfer in exactly the same way.
I haven't tried it myself, but have seen other UA-camrs recommend a spray bottle with cold water to stop the boil over in an emergency !
Thank you!
Fermzilla is so fantastic for closed transfers!
Thats interesting!! I didn't know about the cold water trick, thank you!
Solid video. I love Kveik! I prefer 10-12 minute videos in reference to your question.
Thanks very much!
And good to know :)
Good content. Cheers from the US.
Thanks very much!
Try skimming your hot break, that helped with my boil-overs.
Making one as soon as... Just bought a Kegerator and I'm looking for easy recipes to fill the 4 taps, cheers 🍻
That’s great to hear! Be sure to send me a picture when it’s ready! :)
Great video, thanks for sharing. I've got a Czech Pils lagering at the moment, used Wyeast 2278 and fermented at 10c for the best part of 4 weeks. Wish I'd gone down the Lutra route, I'd have almost finished the keg by now ! I boiled for 60 mins instead of 90 mins so I'm a little worried that I've spent all that time fermenting and lagering and it still might not turn out great.
I'm glad you enjoyed it :)
I'd be quite interested to know how you get on with yours actually, i'd love to do a comparison between a hot fermented Lutra vs long process cold ferment with a pils yeast.
I wouldn't be too worried about having boiled for 60 vs 90 minutes, would also depend on your grain. I know a lot of "new school" grain is lower in SMM (DMS precursor) than something like a Weyermann Bohemian Pilsner (Personal anecdote rather than know for fact) so you should be fine.
Most of this also depends on how fast you cool down below 90C as I believe thats the temperature range SMM converts to DMS. A fairly quick cool should reduce your risk!
I'm sure your Pils will turn out great! Let me know how it goes!
@@NikitaVorontsov I'll let you know. I pitched a Munich Dunkel straight onto the yeast cake and that one took off really quickly.
I’m sure it would have! Huge amount of healthy yeast for it
Hey David! How did it went?
@@Khollew Hi Gabriel, the Czech Pils turned out well thanks. My first time using a liquid yeast and my first time brewing a lager. I will definitely be making another one in the near future (saved some of the yeast from the yeast cake before I pitched the Dunkel on it for next time).
I found if you do a first wort addition it helps reduce the risk of boil over.
That’s quite interesting, I don’t normally do first Worts as I find it gets too bitter that way but may have to try
@@NikitaVorontsov I've only just started doing this myself. So far, so good!! You just need to ease up on the quantity of hops going in.. I just use brewfather/beer smith to match the IBUs. Seems to be a smoother bitterness to my taste.
@@jasonstone1046 that’s really interesting, will see about incorporating that into the next recipe perhaps, making a Märzen
@@NikitaVorontsov look forward to seeing it!! Subbed 🍻
I'm thinking about using a Oslo Kveik for a Dunkel. My homebrew shop doesn't have any Lutra. Have you tried Oslo before?
I can’t say I’ve used Oslo but i have heard that it’s supposed to be somewhat clean, but don’t count on that as I haven’t tried :)
I've also had great results with Lutra.
Did you cold crash and transfer at fermentation pressure (15 psi)?
Cold crash reduced the pressure to around 5-7psi, so I carbonated the keg I was transferring into at around 3-4psi to decrease the gradient and foaming
@@NikitaVorontsov ah ok. That makes sense. So cold crash at fermentation pressure, and then keg at cold crashed pressure?
Yeah it's a good idea to pressurise your keg as it also helps to stop the trub kicking up.
Could you maybe do a vid on how to set up your equipment on brewfather? I have a 150L polsinelli system, it's a double vessel brewhouse but I don't know how to set it up on the app
That’s a great idea! I’ll do one on setting up and adding all the water levels, boil off rates etc. :)
Great video! I would add, no need to do a 90 min mash or boil when using kveik - 60 mins each perfect - less time brewing means more time enjoying the product :)
Thanks!
The 90min boil was more to prevent DMS being formed from the Pilsner malt as I’ve had a bad outcome with it! More safe than sorry aspect!
@@NikitaVorontsov good point! It all depends on the malter - quite a lot of pilsner malt these days doesn't produce much in the way of DMS due to modern processing, but it can still happen so a good safety net. I really need to get my hands on Lutra, it is always out of stock!
Yeah we've all had "too much liquid in" on a brew day and had a mishap! It's not a brew day without a beer though is it? 😜
😂 thats true
did you add any clearing agent like irish moss?
Yeah I usually add a Protafloc Tablet (Effectively powdered Irish Moss), otherwise nothing else!
Чувак, первый раз вижу Лагер на такой температуре. Я смотрю ты не очень то заморочился с температурой брожения и дрожжами, с водоподпотовкой и температурой промывки.
Думаю ты так же как и многие (me too) занимаешься в формате хобби.
Удачных варок, снимай больше.
Ps И извини за мой Английский:)
ua-cam.com/video/TZDC17nBajQ/v-deo.html
Спасибо большое! Квеик такой быстрый, обычно нету смысла температуру аккуратно держать, особенно если брожение заканчивается через 24 часа))
Да точно хобби для меня, но весело!
Посмотрю у тебя видео тоже)
Have you try pressure fermenting lagers?
This lager was actually pressure fermented at 15 psi :)
What temp did you ferment at?
I tried to ferment around 35C
@@NikitaVorontsov I think the vendor says it's more lager like at around 20-22. Have to try myself !
@@djdownie3 Its funny, first time I made something like this I set it to 25 and was panicking because it wasn't working. People suggested upping the temperature that 25C was to low, upping suddenly kicked it into gear and it started to ferment! Definitely worth trying :)
so you didn't really cold crash?
I wish, nah I’ve got literally no facilities for proper cold crashing!
@@NikitaVorontsov however you don't have foaming during transfer?
@@hmmy92 so while I let it cool down, as the temperature decreases the amount of pressure in decreases and absorbs into the beer meaning jus as I started transferring I was around 4psi in the Fermzilla which was perfect for transferring.
@@NikitaVorontsov in what psi did you ferment?
@@hmmy92 fermented at 15 psi, I pitched it without any pressure and let it free rise to 15. Since it’s Kveik it hit that really quickly!
How replace the Lutra Kveik ? Thanks
Hey what do you mean by replace?
@@NikitaVorontsov Hi Nikita, in argentina we dont have an Omega Yeast.
@@JavalliniI suggest checking out eBay if possible to see if they would ship Kveik to you. It’s very hardy and can be sent in dry form
Some of these comments are too harsh and/or too picky. Kolsch is a lager beer in ale temps, and in the BJCP guidelines. So don't get too grumpy now people. If Nikita finds it tasting like a lager, then it's worth a try. Without change, there would be no civilisation.
My problem now, is finding Lutra! :D
Thanks very much! It’s alright I think every hobby has purists that believe in one way and one way only and at the same time you have the people hoooching orange juice 😅.
Where are you based in trying to find a Lutra? Good luck with it! Luckily once you get one, it’s very easy to save batches!
@@NikitaVorontsov I live on an island in Greece and apparently the only lutra I can get is liquid and that from shops in the EU and with big charges for it to get here. I'll have to wait for it to be in a dry form. Thank you!
@@dimivam that’s a real shame!
I get my Lutra liquid and that works absolutely fine normally. Maybe try checking eBay or some Norwegian Sellers on Facebook?
@@NikitaVorontsov will do! Thanks again!
What exactly is the point of this minimum time grain to glass disasters? Go buy a case of beer to tide you over while you take a few more days to make a reasonably good product. That hazy beer? I'd sent it back and tell them it was "bad".
Sometimes you want a beer on tap that you don’t mind being “okay” and you want it fast.
It’s the same reason we have fast food, ubereats. Why get McDonald’s when you can make wagyu with a peppercorn sauce at home? Sometimes you just don’t mind that Maccies
@@NikitaVorontsov 30 years ago, at the cutting edge of the micro brew concept, one opened (or at least tried to open) near my home at the time in then Rural Kenosha WI.The "beer" they served was still green and likely never even fully boiled, or some other simple sanitation violation, as it made me sick. They didn't last without a competent brewmaster. Remind me to politely decline the dinner invite for wagyu at your place for the same reason. Beer can be rushed...but good beer takes time.
get an all rounder mate!
Not looked into them yet actually! What do you like about the All Rounder?
@@NikitaVorontsov i don't harvest yeast so far easier cleaned and used imo. Only the lid to worry about, and for dry hopping you can put some co2 on through the dip tube to flush out o2. They seem to be the popular choice now.
@@TheGavranatar Ah that sounds useful for the cheaper yeasts! Lutra is my favourite yeast atm and at around £12 a brew is too pricey not to harvest! Will take a look either way, cheers!
@@NikitaVorontsov i just make a starter and dry out some of the slurry. Then i always have generation 1 stuff to use. Not too bad either way though. Defo worth a look at the AR, lot os guys i know are switching over to them from the normal FZ!
I always end up making a starter then using all of it without saving some haha, need to get used to overbuilding. Taking a quick look it looks smaller than regular FZ so might actually fit in the fridge! That’s tempting now!
A pilsner with kveik. Whats up next? A pilsner with Black Patent?
That’s an idea! 😅 up next I’ve got a Märzen with Kveik :)
@@NikitaVorontsov so, some sort of brown ale!
@@craftbrewer5401 you’d be surprised, Lutra ferments impossibly cleanly, far cleaner than I expected! I’ll look to do a side by side with a traditional lager yeast, but the beauty of it is the cleanliness and the fact I can have a lovely beer ready in under a week!
@@NikitaVorontsov a lager is brewed with lager yeast. Just because it’s a clean fermenting ale yeast, there are still noticeable differences between lager and ale fermentation. We can just as well throw away the BJCP style descriptions and the common beer language, and then nobody knows what is meant when the term pilsner is used.
@@craftbrewer5401 Sure and I agree with that, but according to certain guidelines certain lagers MUST be lagered for a very prolonged period, whereas most commerical breweries producing lager will go grain to glass fairly quickly while still producing a lager.
I completely understand that it isn't "officially" correct, however to my taste, there is virtually zero difference and I am more than happy with that so happy to call it what it tastes like. If it came out with Hefe notes, fair enough I wouldn't be able to call it a Pilsner :) Something along the lines of "If it looks like a duck, and it quacks like a duck, and it walks like a duck..."
No lager yeast = no lager
The brewing method and recipe produced homemade, distillers beer, not lager. The steps required for producing lager and ale were skipped, and the high temperature denatured low temperature activated enzymes, Beta in particular, which makes strike and target temperature, useless. The brewing method, chemically and enzymatically, cannot produce lager, or ale, due to the way enzymes function, and chemical precipitation. Single temperature infusion is used in grain distillation to produce extract that contains mainly glucose. The brewing method has never been used for producing lager and ale because it cannot.
At 65, 66, within one hour, Alpha releases the highest volume of simple sugar, glucose, from simple starch, amylose. Glucose is responsible for primary fermentation, and ABV. The more glucose, the more alcohol. The temperature is used in grain distillation for that reason. The high temperature denatures Beta. Beta is responsible for conversion, which occurs at 60 to 63, and for natural carbonation. During conversion, Beta converts glucose into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces lager and ale. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation.
Dextrinization and gelatinization didn't occur when the lager was made because the starch involved with the actions was thrown out with the spent mash. Amylopectin is heat resistant, complex starch that makes up the tips of malt, and it is the richest starch in malt. Contained in amylopectin are A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, and pectin are responsible for body and mouthfeel in beer. The temperatures in homebrew recipes aren't high enough to burst the heat resistant starch, before Alpha denatures, and that is why the starch is thrown away, paid for. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. When the starch is thrown away beer overly dries and thins during fermentation and conditioning. It is one of the reasons why homebrew is artificially carbonated, and drank, green, basically from, a sealed secondary fermenter. To take advantage of the rich starch, the Hochkurz and triple decoction brewing methods are used, where mash is boiled.
To produce pseudo, lager, the step mash method is used with under modified, low protein, malt. Under modified, low protein, malt is brewers grade, malt, and much richer in enzyme content, and contains more sugar, than high modified, high protein, malt. Weyermann produces under modified, low protein, malt. Gladfield produces under modified, malt. To determine when malt is brewers grade, or
distillers grade, a malt spec sheet comes with every bag of malt. A malt spec sheet is used in brewing for determining the quality of malt before the malt is purchased, and they are online from every malthouse. Listed on a spec sheet are a bunch of chemical acronyms and numbers that tell a brewer all about the malt. Modification (Kolbach, S/T, SNR), and percentage of protein are listed. Brewers grade, malt is 40 Kolbach and lower, and contains less than 10 percent protein. The higher the modification and protein content, the less suitable the malt is for producing ale and lager.
A brewing system that recirculates hot extract through a grain bed for long periods of time causes over sparge, which extracts tannin. Over sparge occurs when a large volume of hot extract flows through a grain bed sized for a small volume of beer. If 1LPM hot extract recirculates for one hour, 60L flows through a grain bed for a 20L batch of beer. It is similar to sparging a 20L batch of beer with 60L hot water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces. After that happens add hops, and skim off second break. The extract will be cleaner, less hops are needed.