EP #97: Double Brew Day! Anvil Foundry vs. Robobrew V.3!

[@jgar538]

Smashing good mashing. I thought I was the only one mashing that thick these days. Cheerz.

[@luukgx]

What I've been doing with my 'fly sparge' is to disperse the beer over the raised top mash screen and it works great!

[@exit12homebrew]

We've heard of that as well. It'll certainly cut down on splashing and will prob more evenly distribute water. Cheers! - Nick

[@woodshedbrewingco.481]

Great stuff guys. I’ve got to get a NEIPA in the pipe line. Been so long without one it’s killing me. Sláinte

[@jongerenski1545]

Was that Bashful Bob just off camera?!?😜

[@exit12homebrew]

This is a great name for Bub!

[@michaeljames3509]

GREAT BREW DAY!!! Is the hop leaded glass? It's very nice. I'm not sure that ale can be produced by soaking malt in hot water at 154F for an hour because the high temperature denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Single temperature infusion is used in grain distillation for producing extract that contains mainly, simple sugar, glucose, which is responsible for primary fermentation, and ABV. Depending on the rest temperature, glucose, and more, or less, sweet tasting, nonfermenting types of sugar form. The higher the rest temperature, sweeter tasting, and lower ABV beer is produced, and the quicker Alpha denatures. In grain distillation, 150F is used because at 150F, Alpha releases the highest amount of glucose from simple starch, within one hour. The more glucose, the more alcohol. The high temperature denatures Beta, which is the enzyme responsible for conversion. Conversion occurs at 140 to 145F. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produce ale and lager. When conversion occurs, secondary fermentation takes place, and beer naturally carbonates during conditioning. Priming sugar, or CO2 injection aren't needed. In grain distillation, the conversion rest is skipped because it lengthens the brewing process, and making whiskey doesn't require the types of sugar that Beta forms. The single temperature infusion method skips conversion, dextrinization, and gelatinization. Chemically, and enzymatically, the brewing method cannot produce ale and lager, which makes strike and target temperature pretty much useless. A type of hard, heat resistant, complex starch, called amylopectin, is involved with dextrinization, and gelatinization. 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, and pectin are the ingredients that provide body, and mouthfeel in beer, along with a type of protein. In the infusion method, the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and the rich starch is left in the spent mash. When the starch is thrown away beer overly dries, and thins during fermentation, and conditioning, which reduces shelf life. To take advantage of amylopectin, the triple decoction, and the Hochkurz brewing methods are used, where mash is boiled a few times. When the boiling mash is added back into the main mash, Alpha liquefies amylopectin, and dextrinization, and gelatinization takes place. The finest ales and lagers are produced from dextrinous extract. The triple decoction, and Hochkurz brewing methods produce authentic, ale and lager. Step mashing produces pseudo, ale and lager. The single temperature infusion method produces moonshiners beer, renamed Real Ale, by marketers. A brewing system that recirculates a large volume of hot, mash liquid through a grain bed for long periods of time causes over sparge, which extracts tannin. If 1 quart per minute of hot extract flows through a grain bed for one hour, 15 gallons of hot extract flows through a grain bed for 5 to 10 gallons of beer. After that, the time it takes to increase mash temperature to 170F and hold the temperature for 10 minutes needs to be considered. Tannin extraction is a time, temperature, pH, thing, and that's why vorlauf is kept within 10 minutes. There's no need for mash out in single temperature infusion because after one hour at the high temperatures used with the brewing method, Alpha is long gone. Also, at mash out temperature amylopectin begins to open up at the same time when Alpha denatures, and starch carry over occurs. Mash out is used, sometimes, in the decoction method, where mash is rested at low temperature to preserve enzymes. When learning how to produce ale and lager part of ground zero training is learning about malt, which is very important, because on the market there are two types of malt, high modified, high protein, malt, and under modified, low protein, malt. To help a brewer to determine when malt is high modified, or under modified, a malt spec sheet comes with every bag of malt, which are online from every malthouse. Listed on a malt spec sheet are chemical acronyms, and numbers that are used for determining the quality of malt, before malt is purchased. Malt modification (Kolbach, S/T, SNR), and protein content are important numbers on a malt spec sheet. High modified, high protein, malt is used in grain distillation. Under modified, low protein, malt is used for producing ale and lager. Under modified, malt is richer in enzyme content than high modified, malt, and malt, low in protein contains more starch/sugar. Malt, 40 Kolbach and lower is under modified. Malt should contain less than 10 percent protein. Homebrew malt can be 52 Kolbach, and 16 percent protein. The higher the modification, and protein content, the less suitable the malt is for producing ale and lager. When the malthouse that produces the base malt isn't listed on a recipe, the malt spec sheet cannot be obtained, leaving a brewer with no idea if the malt is better for making whiskey, or more suitable for producing ale and lager. A malt spec sheet provides E Caveat Emptor. Weyermann and Gladfield produces under modified, low protein, malt. STAY PARCHED. STAY SAFE. STAY BREWING.

[@jgar538]

Smashing good mashing. I thought I was the only one mashing that thick these days. Cheerz.