Cheers to awesome beer that’s why we home brew our own on our channel . We just subscribed after your video found us . We grow hops make mead and wines and others , stay thirsty friend and brew on .
Love the content! If there's one malt suggestion to up the Dubbel game it's Special B!! You don't need much but I think it will give you the complexity you want. While Chimay is decent, try comparing your recipe to a Rochefort 8 or Westmalle Dubbel. I feel they're superior beers to Chimay red.
Thanks for the suggestion. I'll probably be another dubbel this winter and try that out. Check out my Trappist Tasting videos too, I'll be doing reviews on a bunch of Belgian beers, including Westmalle and Rochefort beers. Cheers!
KUDOS and GREAT JOB on the step mash method, the method produces pseudo, ale and lager. George Fix brought the method into homebrewing. The method and the key temperatures, 145, 153, and 158F are used for testing malt. When using the method for making beer the mid and upper rest period and temperatures can vary according to the taste buds. Single temperature infusion makes distillers beer. Something to consider when using the step mash method. The base malt should be under modified, low protein, malt. Under modified, malt is richer in enzyme content than high modified, malt, and malt, low in protein contains more sugar. To know when malt is suitable for producing ale and lager, or better for making whiskey with, a malt spec sheet comes with each bag of malt, which a brewer uses for determining the quality of malt, before buying malt. The level of malt modification (Kolbach), and percentage of protein are listed on a malt spec sheet, along with several other chemical acronyms, and numbers, which tell the brewer all about the malt. Malt, 40 Kolbach, and lower is under modified, malt. Malt suitable for producing ale should contain less than 10 percent protein. The higher the Kolbach number, and the higher the percentage of protein in malt, the less suitable the malt is for producing ale and lager. Homebrew malt can be as high as 52 Kolbach, and be 16 percent protein. Weyermann produces under modified, low protein, malt. Gladfield's base malts are under modified. Malt spec sheets are online from every malthouse for E Caveat Emptor reasons. The producer of the malt has to be listed on a recipe for a brewer to obtain the malt spec sheet, otherwise, the recipe cannot be trusted. When using the step mash method it is best to reach each temperature step within 10 minutes because enzymes denature according to time and temperature, and the higher the temperature, the quicker Alpha denatures. Depending on the length of time that hot extract recirculates through a grain bed a condition called over sparge occurs, which extracts tannin. Over sparge occurs when a large volume of extract recirculates through a grain bed. If 1 qt. per minute of hot extract recirculates for one hour it is equivalent to sparging a grain bill for 20 quarts of beer with 60 quarts of water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. At 144F Beta is active and conversion occurs. Beta converts the glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be carbonated with priming sugar, or with CO2 injection when conversion occurs. Something with conversion didn't happen when the homebrew was made because secondary fermentation was skipped, and the beer was artificially carbonated. Let's say conversion did occur, but the beer was artificially carbonated right out of the primary fermenter. The bottles and keg become a sealed fermenter, which will over pressurize when yeast works over maltotriose. Since, homebrew is drank, green, and from a secondary fermenter, which no one else does, over pressurization may not occur at the time when the beer is pounded down. A conditioning tank and a spunding valve are used before beer is bottled. Bottle and cask conditioning was invented by a bunch salesmen that started CAMRA. Mash out isn't needed. At 158F, Alpha denatures, rapidly. During the time that it took for the mash to increase in temperature from 144 to 158F and the 40 minute rest, Alpha was long gone. The higher the rest temperature, sweeter tasting, low ABV beer is produced. At 170F, a heat resistant, complex starch, that is usually thrown away with the spent mash in homebrewing, begins to burst and enter into the mash liquid when Alpha denatured, and starch carry over occurs. Mash out is used in the decoction method, where starch carry over is less of a concern. The heat resistant, complex starch is called amylopectin. Amylopectin 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, pectin, and a type of protein provides body, mouthfeel, foam, and head retention in beer. The temperatures in the infusion method are too low to burst the starch, before Alpha denatures, and that's why the starch is thrown out. To take advantage of amylopectin mash is boiled, as in, the Hochkurz and triple decoction brewing methods, which produce authentic, ale and lager. When Alpha liquefies amylopectin, dextrinization, and gelatinization occur. 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 mashing at low temperature, 120 to 130F, it's better to use the low temperature with a small volume of malt, instead of resting the entire batch of malt at a low temperature because depending on malt modification (Kolbach), a type of over modification occurs, and the beer ends up thin and insipid. The rest is used in the first decoction, which is usually 1/3 the malt bill. To learn how to make ale and lager start out with DeClercks books. Homebrew literature makes home made beer.
Love the animation style. It's new and different. Your lighting and editing are clean too and music is QUIET and tasteful. I subscribed from video 1. Hope your channel explodes.
I have a question , im makin my own malted one headed simple barley , if i wanted to have the malted type , i should grill it and fuse it with caramel then grill it again ?
I drank half of this brew with a disappointing head, only to find that dramatically improved by week four.... I wonder how many of my beer "failures" just needed a couple extra weeks.. Thanks for watching!
Love the video concept! Great job and also love the "trying" to pronounce things and calling it "Good Enough" as I suck at pronouncing anything in any language. 😂 I'll just state I'm great at math luckily.
Great content, thanks for including the “failures” blip. The dropping glass carboy hit close to home and overall made me feel better about some of the crappy beer I’ve made.
Great video, AHB - a no-brainer Subscription.
Thanks Steven!
I may have found my new favorite being channel, very different and funny
You should check out digital absurdist
Cheers to awesome beer that’s why we home brew our own on our channel . We just subscribed after your video found us . We grow hops make mead and wines and others , stay thirsty friend and brew on .
Cheers!
Love the content! If there's one malt suggestion to up the Dubbel game it's Special B!! You don't need much but I think it will give you the complexity you want. While Chimay is decent, try comparing your recipe to a Rochefort 8 or Westmalle Dubbel. I feel they're superior beers to Chimay red.
Thanks for the suggestion. I'll probably be another dubbel this winter and try that out. Check out my Trappist Tasting videos too, I'll be doing reviews on a bunch of Belgian beers, including Westmalle and Rochefort beers. Cheers!
Looks yummy!
Very yummy. I’ll brew another in the fall
New to the channel. I like the approach you take with video presentation. Looking forward to seeing more videos. Thank you.
Thanks
KUDOS and GREAT JOB on the step mash method, the method produces pseudo, ale and lager. George Fix brought the method into homebrewing. The method and the key temperatures, 145, 153, and 158F are used for testing malt. When using the method for making beer the mid and upper rest period and temperatures can vary according to the taste buds.
Single temperature infusion makes distillers beer.
Something to consider when using the step mash method. The base malt should be under modified, low protein, malt. Under modified, malt is richer in enzyme content than high modified, malt, and malt, low in protein contains more sugar. To know when malt is suitable for producing ale and lager, or better for making whiskey with, a malt spec sheet comes with each bag of malt, which a brewer uses for determining the quality of malt, before buying malt. The level of malt modification (Kolbach), and percentage of protein are listed on a malt spec sheet, along with several other chemical acronyms, and numbers, which tell the brewer all about the malt. Malt, 40 Kolbach, and lower is under modified, malt. Malt suitable for producing ale should contain less than 10 percent protein. The higher the Kolbach number, and the higher the percentage of protein in malt, the less suitable the malt is for producing ale and lager. Homebrew malt can be as high as 52 Kolbach, and be 16 percent protein. Weyermann produces under modified, low protein, malt. Gladfield's base malts are under modified. Malt spec sheets are online from every malthouse for E Caveat Emptor reasons. The producer of the malt has to be listed on a recipe for a brewer to obtain the malt spec sheet, otherwise, the recipe cannot be trusted.
When using the step mash method it is best to reach each temperature step within 10 minutes because enzymes denature according to time and temperature, and the higher the temperature, the quicker Alpha denatures.
Depending on the length of time that hot extract recirculates through a grain bed a condition called over sparge occurs, which extracts tannin. Over sparge occurs when a large volume of extract recirculates through a grain bed. If 1 qt. per minute of hot extract recirculates for one hour it is equivalent to sparging a grain bill for 20 quarts of beer with 60 quarts of water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes.
At 144F Beta is active and conversion occurs. Beta converts the glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be carbonated with priming sugar, or with CO2 injection when conversion occurs. Something with conversion didn't happen when the homebrew was made because secondary fermentation was skipped, and the beer was artificially carbonated. Let's say conversion did occur, but the beer was artificially carbonated right out of the primary fermenter. The bottles and keg become a sealed fermenter, which will over pressurize when yeast works over maltotriose.
Since, homebrew is drank, green, and from a secondary fermenter, which no one else does, over pressurization may not occur at the time when the beer is pounded down. A conditioning tank and a spunding valve are used before beer is bottled. Bottle and cask conditioning was invented by a bunch salesmen that started CAMRA.
Mash out isn't needed. At 158F, Alpha denatures, rapidly. During the time that it took for the mash to increase in temperature from 144 to 158F and the 40 minute rest, Alpha was long gone. The higher the rest temperature, sweeter tasting, low ABV beer is produced.
At 170F, a heat resistant, complex starch, that is usually thrown away with the spent mash in homebrewing, begins to burst and enter into the mash liquid when Alpha denatured, and starch carry over occurs. Mash out is used in the decoction method, where starch carry over is less of a concern.
The heat resistant, complex starch is called amylopectin. Amylopectin 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, pectin, and a type of protein provides body, mouthfeel, foam, and head retention in beer. The temperatures in the infusion method are too low to burst the starch, before Alpha denatures, and that's why the starch is thrown out. To take advantage of amylopectin mash is boiled, as in, the Hochkurz and triple decoction brewing methods, which produce authentic, ale and lager. When Alpha liquefies amylopectin, dextrinization, and gelatinization occur. 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 mashing at low temperature, 120 to 130F, it's better to use the low temperature with a small volume of malt, instead of resting the entire batch of malt at a low temperature because depending on malt modification (Kolbach), a type of over modification occurs, and the beer ends up thin and insipid. The rest is used in the first decoction, which is usually 1/3 the malt bill.
To learn how to make ale and lager start out with DeClercks books. Homebrew literature makes home made beer.
Cool, Thanks
This was great, very funny and entertaining! Plus I love dubbels!
Thanks!
Love the animation style. It's new and different. Your lighting and editing are clean too and music is QUIET and tasteful. I subscribed from video 1. Hope your channel explodes.
Thanks Edd! Cheers for watching!
This is so cool! Love it!
Glad you like it!
First time here, loved this! Well done 👍
Thanks! I'll make more every week or so.
Good looking beer animated!!! Keep it up, I enjoy your content!
Thanks! This was my best beer so far on my new eBIAB setup
Great video. Very entertaining and informative.
Thanks. More videos on the way!
I really need to try a dubbel! Great vid!
Thanks!
Thanks bruv
I like what you are doing here, subed
I'll keep it coming
I have a question , im makin my own malted one headed simple barley , if i wanted to have the malted type , i should grill it and fuse it with caramel then grill it again ?
"By the second month". I don't understand this? By the second month my kegs are always empty for some reason.
I drank half of this brew with a disappointing head, only to find that dramatically improved by week four.... I wonder how many of my beer "failures" just needed a couple extra weeks.. Thanks for watching!
killer video braj! let's collab!
Let's do it!
which type of caramunich tho?
Love the video concept! Great job and also love the "trying" to pronounce things and calling it "Good Enough" as I suck at pronouncing anything in any language. 😂 I'll just state I'm great at math luckily.
I’ve heard it pronounced five different ways... I’m not sure which one is best. I guess just pick one and go with it.
Great content, thanks for including the “failures” blip. The dropping glass carboy hit close to home and overall made me feel better about some of the crappy beer I’ve made.
I used a glass carboy for three years, until I dropped it last year. Back to plastic for me.
How much total grain in it ?
About 11.7 for a 5 gallon batch.
Pounds that is. I would also add some special B, which has been recommended to me for Belgian dubbels
Nelle birre belghe oltre all orzo c 'è una percentuale di frumento.
Awesome content, congrats! Did you figure out why your beer smelled like farts once upon a time?
Bacterial contamination. Lesson learned, always sanitize everything!