John Finch Pilsner Lager Full Brew! | Brewster Beacon

[@fabioposser2]

You use the same pump of equipment to do the whirpool? The equipment has a lateral output for the whirpool? The results as good?

[@michaeljames3509]

Thumbs up because only one malt was used and for fly sparging. Next time, before purchasing malt use the malt spec sheet that comes with every bag of malt, they are online. Without it you have no idea if the malt is capable of producing ale and lager. There are a bunch of chemical acronyms and numbers on a malt spec sheet that are used in brewing for determining the quality of malt. That is an interesting way to produce lager especially when the high temperature that was used during the rest denatures low temperature activated enzymes that produce ale and lager. Single temperature infusion and temperatures at 65, 66 are used by moonshiners for making beer called moonshiners beer that is meant for distillation. The brewing instructions/recipe from John Finch produced, American, home brew style, moonshiners beer. John doesn't know how to produce lager, John received training on how to make moonshiners beer and you are in the same boat, otherwise, you wouldn't have used the recipe. To produce pseudo, ale and lager, the step mash method is used, and the brewing system would need to be capable of step mashing and reaching each step within 10 minutes without recirculating hot extract through the grain bed for increasing mash temperature or for maintaining mash temperature because prolonged recirculation of hot extract causes over sparge, which extracts tannin. That is the reason why vorlauf is kept within 10 minutes using a small volume of extract. Single temperature infusion is used in moonshining because it is the simplest brewing method out there that is capable of producing extract that contains a large volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught, and the beer was produced with inexpensive, high modified, high protein, malt and adjuncts. Higher quality, under modified, low protein, malt is used for producing ale and lager. A malt spec sheet lets a moonshiner and an ale and lager brewer know which malt is which. Since, making moonshiners beer only requires the step where Alpha releases glucose from simple starch, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners brewing method skips, conversion, dextrinization and gelatinization because the steps are unnecessary in moonshining. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. In mash resting at 65, 66, Alpha releases the highest amount of glucose from starch within one hour, that is the reason why a moonshiner uses the temperature, but the high temperature rapidly denatures Beta, which is the enzyme responsible for conversion at 60. Due to the types of complex sugar that form during conversion and from what occurs afterward Beta is purposely denatured in moonshining. During conversion Beta turns glucose that is released by Alpha during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. The dextrinization and gelatinization steps, which are skipped in moonshining form body and mouthfeel in ale and lager. There is a type of starch in malt called amylopectin. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt and it is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In home brew, starch carry over, Beta Glucan and protein goop, which any one of, reduces the quality and shelf life of the final product provides body and mouthfeel. An issue with the moonshiners brewing method and with home brew recipes is that the recommended rest temperatures aren't high enough to cause heat resistant, amylopectin to burst where it enters into the mash liquid before Alpha denatures and the rich starch is left in the spent mash, which is sold in moonshining for making baking ingredients, maltodextrin. In home brewing, the starch is used for compost or animal feed. Crushing the starch into flour overloads Alpha, which causes starch carry over. To take advantage of amylopectin mash is boiled. When mash boils amylopectin bursts and rapidly enters into the mash liquid. The boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition. That is outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer Real Ale, and came up with stories, recipes and contests to set the hook.