Chocolate Milk Stout Brew Day - All Grain With No Sparging
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- Опубліковано 24 лип 2020
- In this video I'm going to try something a little different on my brew. I'm going to try and save some time and skip the sparge. Big mistake or great idea? Lets find out how it works on this all grain Chocolate Milk Stout.
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Thanks for the video. I love a dark beer.
I enjoyed watching the video. The equipment is great. A thin mash causes enzymes to work faster and denature quicker than in a thick mash. It is better to mash in with the regular volume of water for the grain bill and before running off the extract, add the entire volume of sparge water, stir the mash a few times and allow the grain bed to settle. The weight of the water can compact the grain bed, sparge slowly.
Pasteurization temperature is 160F. Without realizing it brewers denature enzymes in malt that are needed to make ale and lager, due to the high temperatures used to make home brew. The single temperature infusion method and high modified malt are used in grain distillation. The liquid is called distillers beer. It is chemically and enzymatically impossible to produce ale by soaking malt at a single temperature. Malt would need to contain magical properties that would allow enzymes to work at one temperature, which is impossible. The method produces chemically imbalanced, sugar imbalanced, unstable, extract. When yeast is added off flavors develop during fermentation and conditioning. The short, shelf life of homebrew is caused by unstable, extract.
A distiller uses a rest temperature at 150F for two reasons. 1. At 150F Alpha releases the highest amount of glucose within an hour, and less, sweet tasting, nonfermenting, types of sugar. Glucose is responsible for primary fermentation. The more glucose, the more alcohol. 2. The high temperature denatures Beta. Beta adds an extra week to two weeks onto the process and the types of sugar formed by Beta aren't necessary for making whiskey.
This is the way it works in the mashtun. Alpha deals with starch and the enzyme is responsible for liquefaction, saccharification and dextrinization. Alpha liquefies simple starch, amylose, at a 1-4 link in the starch chain. When the link is liquefied, two chains form, one chain is called the reducing end, the other chain is the nonreducing end. The reducing end contains 1-4 links that Alpha liquefies until there aren't any links left to liquefy and sweet tasting, nonfermenting, types of sugar remain. The nonreducing end is simple sugar, glucose. The higher the rest temperature, the sweeter the beer, and lower in alcohol.
The only purpose of Alpha is to release, glucose, one of the three building blocks of life, from amylose. Our saliva contains amylase and it works pretty good at 98.6F, but spit pH is higher than mash pH.
Beta deals with glucose and the enzyme is responsible for conversion (140F). Beta converts glucose that Alpha releases from amylose, turning glucose into complex types of sugar, maltose and maltotriose, the types of sugar that are needed to make ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on complex sugar differently than it works on glucose. It has to do with an enzyme within yeast, thing. Beer doesn't need to be primed with sugar or injected with CO2 when conversion occurs. Beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means.
Conversion is skipped in homebrewing due to high modified malt being weak in Beta, another step is needed, a week to two weeks are added onto the process, and another fermenter is needed.
There's a type of heat resistant, complex starch in malt called amylopectin. Amylopectin makes up the tips of malt and it is the richest starch in malt. Amylopectin contains A and B limit dextrin which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. The temperatures used to make homebrew aren't high enough to cause the starch to burst before Alpha denatures. The starch is thrown out with the spent mash. To take advantage of the rich starch mash is boiled. When Alpha liquefies the starch, dextrinization and gelatinization occur. The finest ale and pils are produced from dextrinous extract, not from sweet sugar and glucose laden extract. The only time dextrinization occurs in the single infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare.
Purchase under modified, low protein, malt. Weyermann floor malt is an example. Skagit Malting produces heirloom, malt. Pioneer Malting in NY, produces high quality, malt. To take advantage of the rich malt, at the least, a step mashing method should be used. A spec sheet comes with each bag of malt. Modification and protein content are listed on a spec sheet. Extract efficiency is listed on a spec sheet, no need to figure it out, pH is there, too. The length of time it takes for saccharification to occur is listed. A spec sheet is used to determine the quality of malt before it's purchased.
Purchase hops that have the Alpha and Beta percentages printed on the hop bag. If both numbers aren't on the bag, something is wrong. Without knowing Beta percentage hop quality can't be determined. The numbers should only be a decimal point apart. The closer the numbers, the finer and more balanced the hop.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces before adding hops. Less hops are needed because the extract is cleaner. Skim off second break. The purpose of first wort hops is to reduce hot break but homebrew instructions on the method are incorrect.
Rack the wort off trub before aerating and adding yeast. The story about trub being beneficial for yeast isn't entirely, true.
Books by deClerk are very good books on making ale and lager, the books cost about 175 bucks. The best books are Wulf's 1958 and 1959 journals, the books cost around 2000 bucks. Abstracts from the IOB are free, online. The IOB made malt, modern, in the 19th century.
I just adjust my grains based on my efficiency. Usually around 75% no sparge with an hour long mash.
Cheers friend great vid .
Just stumbled onto your channel! Where in Delmarva are you!?
I have enjoyed watching your brew videos. Was wondering where did you get your beer equipment?
Nice job with the beer. On one of the brews, I'd like to see how you put it in a keg. (I thought I saw you had a draft in another video).
You should check the gravity before adding yeast (or did you and I missed it?). The liter or so of yeast could affect it by 2 points for sure.
Looks very nice though!
I only made beer once from a kit, came out good , but as far as CHOCOLATE BEER/ALE, was MALHUR BRUT , DYNAMITE GREAT STUFF FROM BELGIUM, from the MICHAEL JACKSON BEER CLUB ,I only met him once before he died from PARKENSONS CHEERS MAN 🇺🇸🇺🇸🇺🇸🇺🇸
The temperature being above Pasteurization temperature denatured the low temperature activated enzymes that are needed for producing ale and lager. The enzyme that survived the high temperature is Alpha. Alpha releases glucose and sweet tasting, nonfermenting, types of sugar from amylose during liquefaction. Glucose is responsible for primary fermentation. The higher the temperature, the sweeter the beer and lower in alcohol. Beta was denatured due to the high temperature, curtailing conversion. Beta converts glucose into maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place. Beer doesn't need to be primed with sugar or injected with CO2 to carbonate when conversion occurs, beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. The conversion rest is skipped in homebrew recipes because an extra step is required extending the length of the brew day, the fermentation cycle is extended a week to two weeks and an extra fermenter is needed, all of which go against the idea the homebrewers have that ale can be produced, quickly. Depending on the level of modification, an Alpha-Beta enzyme would need to be added to the malt for conversion to occur. Also, the extra length of time increases the risk of oxidation and infection.
Someone convinced you that distillers beer and ale are the same, they aren't. The single temperature infusion method is used by grain distillers. It is chemically and enzymatically impossible to produce ale and lager by soaking malt at one temperature. To produce ale and lager with the homebrew method malt would need to contain magical properties in order for low temperature activated enzymes to work during a single, high temperature rest without denaturing, which is impossible. The method produces chemically imbalanced, sugar imbalance, unstable, extract. When yeast is added off flavors develop during fermentation and conditioning. Homebrew is high hopped to cover off flavors. The beer is artificially carbonated with sugar or CO2 and pounded down when it is green before the beer deteriorates. The shelf life of homebrew is short due to low quality extract.
An entirely different brewing method and under modified, low protein, malt are used for producing ale and lager. A malt spec sheet comes with each bag of malt and level of modification is listed as Kolbach and SNR. A spec sheet is used for determining the quality of malt before it is purchased.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces, before adding hops. Less hops are needed because the extract is cleaner. Skim off second break, as well.
Since, time is time, why spend time on producing low quality, distillers beer, when the time can be spent on producing ale and lager? That way you'd be honest when telling a person that the bottle or keg contains ale or lager. To learn how to make ale and lager start with deClerks books, the books cost about 175 bucks. The best books are Wulf's 1958 and 1959 journals, the books cost about 2000 bucks for each year. Abstracts from the IOB are free, online. In the 19th century the IOB made malt, modern. The IOB invented the malt spec sheet. In the 20th century a bunch of salesmen invented CAMRA and they renamed distillers beer and Prohibition beer, real ale, and profits soared.
Did you try pressing weight on the grains?