Awesome video! I use to be a biab-er but moved into using the anvil foundry, which is basically a basket instead of a bag. This recipe looks great and bet the beer was good too. Cheers !
The beer looked GREAT!!! The head is similar to the head on fine Pils. The head didn't dissipate, rapidly, either. GREAT JOB!!! I'd love to pound down 4, or 9 ltr on a hot, summer day. Now, for the not so good news, the brewing instructions produce American, home brew style, moonshiners beer, which is quick and easy to make, not ale. Moonshiners beer was produced because the high temperature rest at 67 denatured the enzymes that produce ale, Beta in particular. Also, the brewing method is used in grain distillation for producing extract that contains mainly, simple sugar, glucose, which is responsible for primary fermentation, and ABV. The single temperature infusion method skips three steps that are used for producing ale, conversion, dextrinization, and gelatinization. The steps produce the sugars, and the body and mouthfeel in ale. Beta is responsible for conversion and during conversion, which occurs around 60 to 63, Beta turns glucose into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager. The body and mouthfeel in ale comes from amylopectin, which is heat resistant, complex starch that makes up the tips of malt. Amylopectin is the richest, starch in malt. Contained in amylopectin are A and B limit dextrin, A and B limit dextrin are tasteless, nonfermenting types of sugar, and pectin, pectin is a type of cellular glue. Both of the ingredients, along with a type of protein, provides the body and mouthfeel in ale. The problem with the infusion method is that the rest temperatures aren't high enough to burst the heat resistant, starch, where it would enter into the mash liquid, before Alpha denatures, and the starch is thrown out with the spent mash. To take advantage of amylopectin, the decoction method is used. When mash boils, amylopectin rapidly bursts and enters into the mash liquid, the boiling mash is added back into the main mash, which is resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha liquefies the amylopectin causing dextrinization, and gelatinization to occur. The finest ales and lagers are produced from dextrinous extract. In home brew, starch carry over, Beta Glucan, and protein sludge, provides body and mouthfeel. Always squeeze the bag to squish out the goop. To produce pseudo, ale and lager, the step mash method, and under modified, low protein, malt are used. To produce authentic, ale and lager, the decoction method is used. Under modified, malt is much richer in enzyme content than high modified, malt, and low protein, malt contains more starch/sugar. Modification and protein content are listed on the malt spec sheet that malthouses provide with every bag of malt, they are online. The thing about modification, and protein content, the higher they are, the less suitable the malt is for producing ale and lager. There is malt that makes whiskey, and malt that makes ale on the market, and to know the difference, a brewer uses a malt spec sheet. Weyermann and Gladfield produce under modified, low protein, malt. Stay Parched. Stay Extremely Parched.
Thanks so much for watching! I’m really interested by your comment and have been doing some reading following on from it. I can totally appreciate the benefits of the additional mash steps. However I can’t work out a way to do them using the brew in the bag method without more equipment or lengthening the process considerably. Until I have more kit and space I’ll just have to keep doing this way.
What was your experience in bottling with Kviek, any extra risk of bottle bombs or adjustment to what amount of priming you used? It may be good topic for another video.
I find it perfectly fine to bottle with, never had any issues. I always allow some sediment to make it to the bucket I use for bottling which I feel helps.
Thanks for your video. The beer looks great! I noticed that you are using your gas stove to heat the 31L. Do you get to a rolling boil and does it heat up reasonably fast? I'm a bit hesitant to use the one in my kitchen for that kind of amount ;)
Great question! I use two of the burners, I've heard of other people using all four. I would say that the time it takes is reasonable, I'm always doing other tasks such as preparing malt and hops etc whilst I'm getting the water boiling. Ideally in the next year I'm going to move onto an electric system, but I've brewed loads now on my gas hobs with constantly great results! Perfect for starting off on a budget (Though gas prices are going up!).
Thanks so much for watching! I fermented this recipe at 40°c. Kveik yeast is a beast and loves higher temperatures, one of the biggest reasons as to why I love it so much!
Awesome video! I use to be a biab-er but moved into using the anvil foundry, which is basically a basket instead of a bag. This recipe looks great and bet the beer was good too. Cheers !
Thanks so much for watching! I'm building up to getting myself an electric system, just can't decide which one to go for!
The beer looked GREAT!!! The head is similar to the head on fine Pils. The head didn't dissipate, rapidly, either. GREAT JOB!!! I'd love to pound down 4, or 9 ltr on a hot, summer day.
Now, for the not so good news, the brewing instructions produce American, home brew style, moonshiners beer, which is quick and easy to make, not ale. Moonshiners beer was produced because the high temperature rest at 67 denatured the enzymes that produce ale, Beta in particular. Also, the brewing method is used in grain distillation for producing extract that contains mainly, simple sugar, glucose, which is responsible for primary fermentation, and ABV. The single temperature infusion method skips three steps that are used for producing ale, conversion, dextrinization, and gelatinization. The steps produce the sugars, and the body and mouthfeel in ale.
Beta is responsible for conversion and during conversion, which occurs around 60 to 63, Beta turns glucose into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager.
The body and mouthfeel in ale comes from amylopectin, which is heat resistant, complex starch that makes up the tips of malt. Amylopectin is the richest, starch in malt. Contained in amylopectin are A and B limit dextrin, A and B limit dextrin are tasteless, nonfermenting types of sugar, and pectin, pectin is a type of cellular glue. Both of the ingredients, along with a type of protein, provides the body and mouthfeel in ale. The problem with the infusion method is that the rest temperatures aren't high enough to burst the heat resistant, starch, where it would enter into the mash liquid, before Alpha denatures, and the starch is thrown out with the spent mash. To take advantage of amylopectin, the decoction method is used. When mash boils, amylopectin rapidly bursts and enters into the mash liquid, the boiling mash is added back into the main mash, which is resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha liquefies the amylopectin causing dextrinization, and gelatinization to occur. The finest ales and lagers are produced from dextrinous extract. In home brew, starch carry over, Beta Glucan, and protein sludge, provides body and mouthfeel. Always squeeze the bag to squish out the goop.
To produce pseudo, ale and lager, the step mash method, and under modified, low protein, malt are used. To produce authentic, ale and lager, the decoction method is used. Under modified, malt is much richer in enzyme content than high modified, malt, and low protein, malt contains more starch/sugar. Modification and protein content are listed on the malt spec sheet that malthouses provide with every bag of malt, they are online. The thing about modification, and protein content, the higher they are, the less suitable the malt is for producing ale and lager. There is malt that makes whiskey, and malt that makes ale on the market, and to know the difference, a brewer uses a malt spec sheet. Weyermann and Gladfield produce under modified, low protein, malt.
Stay Parched. Stay Extremely Parched.
Thanks so much for watching! I’m really interested by your comment and have been doing some reading following on from it.
I can totally appreciate the benefits of the additional mash steps. However I can’t work out a way to do them using the brew in the bag method without more equipment or lengthening the process considerably.
Until I have more kit and space I’ll just have to keep doing this way.
What was your experience in bottling with Kviek, any extra risk of bottle bombs or adjustment to what amount of priming you used? It may be good topic for another video.
I find it perfectly fine to bottle with, never had any issues. I always allow some sediment to make it to the bucket I use for bottling which I feel helps.
Great video and loving the editing! Heads up Perle hops are pronounced Perl no need to add the e on 👌
Thanks so much for watching! Ah nooooo thanks for letting me know!!!
Thanks for your video. The beer looks great! I noticed that you are using your gas stove to heat the 31L. Do you get to a rolling boil and does it heat up reasonably fast? I'm a bit hesitant to use the one in my kitchen for that kind of amount ;)
Great question! I use two of the burners, I've heard of other people using all four. I would say that the time it takes is reasonable, I'm always doing other tasks such as preparing malt and hops etc whilst I'm getting the water boiling. Ideally in the next year I'm going to move onto an electric system, but I've brewed loads now on my gas hobs with constantly great results! Perfect for starting off on a budget (Though gas prices are going up!).
Nice video! One question... What was the fermentation temperature?
Thanks so much for watching! I fermented this recipe at 40°c. Kveik yeast is a beast and loves higher temperatures, one of the biggest reasons as to why I love it so much!