Choc Vanilla Porter - Grain to Glass - No Temp Control!

British porter is one of the true OG's of beer. It's easy drinking, toasty and medium bodied. Basically a less stouty stout.
In this video we show you how to brew an all grain, chocolate vanilla English porter in the Brewzilla(robobrew) We put our own touch on it by brewing it with kveik yeast, adding cocoa nibs and dosing it at the end with vanilla extract.
Cacao nibs:
www.amazon.com...
Recipe:
drive.google.c...
Song:
Moog - Lift me up
mightycarmods....

[@jayworthington6831]

Nice video, very thorough and well explained!

[@matthewhiggins270]

Well explained man. Keep it up.

[@knuckles1087]

Thank for that. Good videos and explained everything simply. But I suggest turn town the music just a tad more, there was a few times I couldn't hear what you were saying.

[@jackeladventures1419]

Thanks! And I agree, I realised this too late.

[@cdaly3561]

Was fine for me FYI. Great vid.

[@Aldrahill]

Great video, I like the recipe! But please put your Kitchenaid down into the rest position, seeing it hanging upwards is triggering me so hard :( Its poor hinges :(

[@jackeladventures1419]

Oh really! I didn't realise that was bad, just assumed it was locked in place. But I have now got it in the rest position. Thanks for the heads up :) and Im glad you liked the video

[@michaeljames3509]

I enjoyed watching the video. The heat resistant, complex starch, amylopectin, which contains the tasteless, nonfermenting types of sugar responsible for body and mouthfeel in beer was thrown out with the spent mash because the temperature used to make the home brew wasn't high enough to cause the heat resistant starch to burst and enter into the liquid before Alpha denatured. To take advantage of the rich starch mash is boiled as in the decoction method because when mash is boiled, amylopectin, enters into the liquid, quickly. When amylopectin is liquefied by Alpha, dextrinization and gelatinization occurs. A and B limit dextrin forms during dextrinization. Pectin is responsible for gelatinization. Pectin is cellular glue that holds beer together throughout fermentation and conditioning. The only time dextrinization occurs in the single temperature infusion method happens when simple starch, amylose, contains a 1-6 link in the starch chain, which is extremely, rare. When dextrinization and gelatinization are skipped, beer, overly dries and thins during conditioning. High temperature mashing produces sweet tasting beer, low in alcohol because Alpha releases more sweet tasting, nonfermenting types of sugar at a high temperature than glucose, which is simple sugar responsible for primary fermentation. When mash is resting at 66C Alpha releases the highest amount of glucose, as possible, from amylose within one hour. A distiller uses the temperature because the more glucose, the more alcohol. The high temperature rapidly denatures Beta, which gets in the way of a distiller. When the beer was produced, conversion, dextrinization and gelatinization steps were skipped and without the steps ale and lager cannot be produced. The home brew method produces distillers beer where only a single temperature rest, Alpha and glucose are needed to produce the beer. It is chemically and enzymatically impossible to produce ale with the method. The method produces chemically imbalanced, sugar imbalance, unstable, extract and when yeast is added, the off flavors associated with home brew develop during fermentation and conditioning. Home brew is artificially carbonated and drank when it is green because the beer deteriorates, quickly. The high temperature recommended in the recipe denatured Beta, curtailing conversion. Beta converts the glucose that Alpha releases from amylose during liquefaction, and turns the simple sugar into complex types of sugar, maltose and maltotriose, which are the types of sugar needed in ale and lager. When conversion occurs, secondary fermentation takes place. When conversion occurs, beer doesn't need to be artificially carbonated with sugar or with CO2 injection. Beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. The conversion rest (60C) is skipped in home brew instructions because an extra step in the brewing process is needed, the fermentation cycle extends a week to two weeks longer, an extra fermenter is needed, and depending on the level of malt modification an Alpha-Beta enzyme mixture would need to be added to the malt for conversion to occur. The extra time involved increases the risk of infection and oxidation, as well. An entirely different brewing method and under modified, low protein, malt are used for producing ale and lager. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt. A malt spec sheet is used for determining the quality of malt before the malt is purchased. The acronyms and numbers on a malt spec sheet are more important than a recipe. Unless, the malthouse that produced the malt is listed on a recipe, it is impossible to obtain a spec sheet. There are recipes that recommend two row pale, malt, which isn't enough info. Weyermann floor malt and Gladfield's American Malt are under modified. Click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Part way down on the spec sheet is Kolbach. Kolbach, SNR and S/T are used for determining level of modification. I use data in the EBC column. Brits use the data in the IOB column. Malt, 40 Kolbach and lower is under modified, the malt is richer in enzyme content than high modified, malt. Malt should contain less than 10 percent protein. The less protein, the more sugar is in the malt. The higher the Kolbach number and protein content, the less suitable the malt is for producing ale and lager. Home brew malt can be 52 Kolbach and contain 16 percent protein, which makes the malt suitable for grain distillation. To take advantage of rich, under modified, malt, at the least, a three temperature step mash should be used, which will produce pseudo ale and lager. To take full advantage of the malt, the triple decoction method is used, which produces authentic ale and lager. Skim off hot break as it forms and continue to remove hot break until it drastically reduces, after hot break reduces, add hops and skim off second break. Less hops are needed because the extract is cleaner after hot break is removed. An authentic boiler has a built in hot break skimmer. The purpose of first wort hops is to reduce hot break, but the instructions for the method are incorrect in home brew literature. Purchase hops that have the percentage of Beta listed on the container. Without knowing the percentage of Beta, the quality of the hops cannot be determined. The Alpha and Beta numbers should be within a decimal point of each other. The closer the numbers, the finer and more balanced the hops. To learn how ale and lager are produced start with DeClerks books. Abstracts from the IOB are free, online. The IOB made malt, modern, in the 19th century by inventing the malt spec sheet. Home brew instructions are based on distillers beer.

[@marttiko7489]

Woah what a reply, felt like i just learned alot. Thanks

[@isaaccrosanga5984]

So No need to put pressure for the spunding valve? Or you just trapped the Co2?

[@shanethoroughgood]

How did the kviek yeast go. Any estery flavours🤔

[@jackeladventures1419]

I don’t notice any estery flavours in this beer, but with such a roasty strong grain bill that’s expected.

[@shanethoroughgood]

@@jackeladventures1419 thanks😊 my first attempt at a golden ale with kviek Voss came out with a distinct orange flavour🤔 could imagine this in a stout.