Making Beer with Anvil Foundry

A snapshot of my buddy Heath and I making beer using my new Anvil Foundry.
Check out Heath's channel "Shepherds Forge" where he talks about his personal journey and Black Smithing.
Music by www.bensound.com

[@michaeljames3509]

AWESOME BREW DAY!!! It must have been cold in the house. The short guy was dressed for cold weather. To provide body and mouthfeel in beer without adding flaked grain the Hochkurz and triple decoction brewing methods are used with under modified, low protein, malt. Weyermann's floor malt is an example of under modified, low protein, malt. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt, which a brewer uses for determining the quality of malt, before buying malt. There's a type of heat resistant, complex, starch that makes up the tips of malt, called amylopectin, 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. A and B limit dextrin and pectin are responsible for providing body and mouthfeel in beer. In homebrewing, the temperatures that the mash is rested at aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures and the starch is thrown away with the spent mash. When mash is boiling, amylopectin, rapidly, enters into the mash liquid. The boiling decoctions are added back into the main mash and Alpha liquefies the starch causing dextrinization and gelatinization to occur. Mash viscosity reduces when mash is boiled, which helps during sparge. At 152F, Beta denatures, rapidly. Beta is responsible for conversion at 140 to 145F. During conversion Beta converts simple sugar, glucose, that Alpha releases from amylose during liquefaction into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need priming sugar or CO2 injection to carbonate when conversion occurs. Over sparge occurs when a large volume of hot extract recirculates through a grain bed at a high flow rate for a prolonged period of time, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes. When 1 GPM of hot extract flows through a grain bed for 60 minutes, it is equivalent to sparging a grain bed made from 10 or so pounds of malt with 60 gallons of water in an hour. That is why it is called over sparge. To reduce tannin extraction, sparge is stopped when run off gravity drops to 1010.

[@villakinworthy7807]

Amazing comment! Thank you so much. There's a lot to take in here. I think I'll print it out and study a little bit. You Rock!

[@brianthompson8329]

Good morning Brother. It’s great to see a new video from you.

[@villakinworthy7807]

Thanks Brother, it's been a while and I hope to get it streamlined a little more to get back into it.

[@shepardsforgeh2031]

Bout time we saw a new vid from you! The short guy adds some levity! Lol

[@villakinworthy7807]

Yeah he did. Had to have something pretty in the video!

[@StoneyardVineyards]

Cheers friends we brew beer and grow hops just subscribed, stay thirsty and brew on

[@villakinworthy7807]

Thank you! I'm glad to be back into brewing. Maybe one day I'll grow some Hops as well.

[@sylvesthomestead1440]

Almost 900 subscribers way to go! Not sure if you remember me but I think of you daily when I use my potholders! I won your first 100 subscriber giveaway. Anyway I’ve started a channel also, only 32 subscribers but you will see how much use your potholders are getting in a few of my videos. You mentioned once that you wouldn’t use a different potholder and can say they have become my favorite.