Home Brew Wednesday 221 - Yapping and a bit of brewday footage

[@Beerjunkieguy]

There you are! Good to see/hear you Mr. President!

[@underthetablebrewing]

Cheers Mr. C!

[@woodshedbrewingco.481]

Good to see ya Nate!! Sounds like a cool recipe. Love the roulette recipe concept. Very cool!! Sláinte

[@underthetablebrewing]

Yeah man! It is great! Sláinte Dennis!

[@brewdaddy4267]

Chocolate Vanilla Porter sounds amazing.

[@underthetablebrewing]

It tastes it too! It turned out better than expected.

[@sjporr]

Love the Roulette idea!!

[@CreweWolfCraft]

Choc, Vanilla and Citra sounds delicious Nate. Cheers

[@StoneyardVineyards]

Cheers to awesome made beer , ale cheers to single infusion made ale .

[@michaeljames3509]

Man who make garage, brewery, man of wisdom. Beerfucius. I'm not sure that ale and lager can be produced by soaking malt in hot water for one hour. The single temperature infusion method is used in grain distillation, and produces distillers beer. The slang for distillers beer is moonshiners beer. Chemically, and enzymatically, the brewing method cannot produce ale and lager, due to the way enzymes function, and chemical precipitation. The brewing method skips three steps that are used for producing ale, conversion, dextrinization, and gelatinization. The high temperatures used in the brewing method denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs around 140 to 145F. Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place. During secondary fermentation an enzyme in yeast converts maltose back into glucose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injections aren't needed for carbonating ale. To make high octane home brew, soak high modified, malt at 149, 150F, for one hour. At the temperatures Alpha releases the highest volume of glucose from starch within one hour. The more glucose, the more alcohol. The high temperature rapidly denatures Beta. Don't start out with a high temperature and allow the mash to cool. Keep mash temperature on the low side and use boiling water to increase temperature, better yet, boil some mash and use it to crank up the temperature. Dextrinization, and gelatinization didn't take place when the home brew was produced because the starch that is involved with the actions wasn't used. Malt contains hard, heat resistant, starch, called amylopectin. Amylopectin makes up the tips of malt and it is the richest starch. Contained in amylopectin are the ingredients that provides body and mouth feel in ale, A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. In home brewing, the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and the richest starch in malt is thrown away with the spent mash, paid for. To take advantage of amylopectin the decoction brewing method is used, triple or Hochkurz. When the boiling mash is added back into the main mash, which is resting at a low temperature to preserve enzymes, the temperature increases and Alpha liquefies the amylopectin, and dextrinization, and gelatinization occurs. In home brew, starch carry over, Beta Glucan, and protein goop provides body and mouthfeel. The finest ales and lagers are produced from dextrinous extract Marris Otter is high modified, to over modified, malt. A few malthouses produce Marris malt, obtain the malt spec sheet from each producer and purchase the malt that has the lowest protein content. The diastatic power of high modified/over modified, low protein, malt is usually on the low side. When corn and rice are used 6 row malt would need to be added. Low protein malt contains more starch/sugar. High modified malt contains less enzymes. It may be a good idea to become familiar with the chemical acronyms and numbers that are listed on a malt spec sheet. Malt spec sheets are online from every malt house, they provide a brewer with E Caveat Emptor because there are two types of malt on the market, high modified, high protein, malt, which is distillers malt, and under modified, low protein, malt, which is brewers malt. Malt modification and protein content are listed on a malt spec sheet. Malt, 40 Kolbach and lower is under modified, malt, which is much richer in enzyme content than high modified, malt. Malt should contain 10 percent and less protein. Weyermann and Gladfield produces under modified, low protein malt. STAY PARCHED. STAY EXTREMELY PARCHED.

[@sjporr]

Love the Roulette idea!!

[@underthetablebrewing]

It’s super fun! Highly recommended! Makes you really think outside the box… or just go for it. Either way, it’s awesome. I’ve tried 5 of the entries and they’re all good so far. Cheers!