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beer brewings threda Bernd 11/27/2021 (Sat) 18:28:57 [Preview] No. 45694
Hey
I brew beer at home and I thought I could make a thread for it here as well

today (& yesterday, chestnuts were roasted last evening already) me & dad were making chestnut beer
we make beer about ~23L at a time, you can get pretty damn good beer for cheap this way & you're free to go wild with the recipe
this beer includes both chestnuts and chestnut honey (yes I am breaking several german laws here), should be ideal for winter months

ingredients:
1250g roasted chestnuts (used about 2.5kg before roasting and peeling to get)
1900g Munich malt
300g Mroost black malt
1000g malt extract
500g chestnut honey
40g Styrian Golding dried hops
1 baggy (10g) of dried ale yeast (Mangrove Jack's M36 "Liberty Bell")

Steps:
- roasted chestnuts in oven, 45min 200°C
- chestnuts were coarsely ground and added to malt (also coarsely ground) for mashing, 1h at temperature ramp 55-65°C (nothing fancy I just put it on the stove and kept track of temperature so that it was slowly rising, mixing every 5mins or so)
- resulting mash was then extracted 3x at ~65-70°C so that I obtained 3 pots of wort of decreasing sugar content
- 1st and 2nd wort were just boiled and put into cooling
- 3rd wort was added malt extract (extra fermentable sugar) and chestnut honey (also extra sugar but also bitterness) and brought to boil
- when boiling heat was turned off and hops were added, for 15mins (if I were bittering with hops, I'd need to add some hops at the start already, but chestnut honey takes care of this in this case)
- when cooled down to lukewarm temperature, wort was put into fermentor (about 16L altogether) and water added up to 23L mark
- initial temperature was 24°C, initial density 1043g/L (which means about 11.5° Stammwürze – with malt only I'd expect to get to about 4.8-5% final alcohol with this)
- yeast added & sealed under airlock for fermentation (room temperature for ale), expecting to bottle next Sunday


Bernd 11/27/2021 (Sat) 19:34:52 [Preview] No.45695 del
Thanks for sharing. You brew beer for some time now. When did you guys start? Any more recipes? The most simplest?

Thread theme? Vote:
https://youtube.com/watch?v=WO7mSifwN44 [Embed]
https://youtube.com/watch?v=YkpQ3_IyzKA [Embed]
https://youtube.com/watch?v=hH4KmGYsE3A [Embed]
https://youtube.com/watch?v=f55CqLc6IR0 [Embed]
https://youtube.com/watch?v=u4q_zzpQgPA [Embed]
Plus one (for the novelty's sake, from 1988):
https://youtube.com/watch?v=fpQOGfsZnW4 [Embed]


Bernd 11/27/2021 (Sat) 23:56:33 [Preview] No.45696 del
I've lived in Munich for a year – 2016, 2017 – (there's still old posts of mine on here with Germanyball) and developed a taste for beer there. Next year I met some old friends of mine who picked up brewing and it got me intrigued. Dad was interested too and we started early 2019.

>>45694
The simplest recipe? Probably pale ale: you pick some basic malt, mash it like I did here, take malt out and turn heat up, add hops (see pic 4, they're in that sock), cook for an hour, add some more hops for a short time right at the end (like if you were brewing tea), cool down, ferment for a week. Add a little more malt extract (or sugar) and bottle (this is for carbonation). Then let it temper for a couple weeks and it's good to drink. (Fresh is drinkable but tastes a bit off, also it's barely carbonated, more like mošt – you know, the pre-wine)
Or if you're really lazy, get malt extract and skip the mashing – taste might be blander but it will ferment just as well (and extract is quite a bit more expensive than just grain – I use it mostly because my pot is too smol and don't want to mash basic grain separately). The quality of an ale comes not so much from the complexity of the process, as from getting the ingredients, and ratios just right.

Anything else adds a layer of complexity. Lager? You will ferment at cellar temperature and store in fridge. And takes about 3 times longer. Oh and you probably want to do longer multistep mashing, since here the proper maltiness is a major taste quality you want. Weißbier? That's an ale, but since you're working with wheat, all that gluten will foam horribly when fermenting, might leak out. And if you have wrong room temperature, it will have weird aroma - wrong ester balance. IPA? It's a pale ale, but you are extremely likely to fuck up the multistep hopping process and it will just taste like dishwasher (like most IPAs on the market do). Porter? Yeah, it's technically just dark ale, but mashing becomes increasingly hard as you increase the amount of roasted malt, as the sugars are roasted already and don't extract as well & roasted malt can't break down its starch either. Anything above that is just additional steps where you can fuck up.
A simple way to spice it up (literally) though is to use some other herb beside hops. You can use all sorts of stuff – juniper, spruce tips, rosemary, wormwood, in Africa I read they use quinine – most don't add extra complexity.


Bernd 11/28/2021 (Sun) 22:22:35 [Preview] No.45700 del
>>45696

Do you use any special equipment for this, or it is possible to do everything with common kitchen ware?


Dutch bernd Bernd 11/28/2021 (Sun) 23:19:45 [Preview] No.45710 del
(79.15 KB 800x800 onnistuminen.jpg)
>>45694
Thanks for the info OP. Do you only brew beer or do you anything else? Like wine?

I wanted to make something like mead but i dunno where to start


Bernd 12/01/2021 (Wed) 21:31:37 [Preview] No.45742 del
>>45696
>Add a little more malt extract (or sugar) and bottle (this is for carbonation).
How much bottle should be added? Broken or as whole?

>>45710
>brew
>wine
One does not brew wine.
>something like mead
Get honey. Boil it in water. Let it cool. Add lukewarm yeast (you can heat a bit of water to lukewarm and stir the yeast in that). Put it in some container with a valve that lets gas out, but not air in. Let it sit on 15-20 C for a week.
Additional information: sanitize well everything you use for the process, pots and spoons, everything.
You can add "spices", from citric stuff through cinnamon, even toasted bread.
No, I did not try this.


Bernd 12/01/2021 (Wed) 23:26:36 [Preview] No.45745 del
>>45700
The specialest equipment I use is probably the airlock. And I use a hydrometer to determine density (for intial sugar estimate and for final alcohol estimate).
Other than that, it's all regular kitchen equipment. I have dedicated bags of 3 sizes (from that small sock to the all-pot one) for adding ingredients into the pot. Plus a thermometer, since I don't have a thermostat and I need to adjust heat manually. Disinfection is done with percarbonate (releases peroxide when dissolved in water) - which is active ingredient of "oxy-bleach" cleaning products.
The fermentor I use is a plastic bucket with a tap on bottom for easy bottle filling, but it's manageable with just regular big bottle that you put airlock on top, and then you pour out with siphon.

>>45710
I've done spiced cider before. Added mulling spices to apple juice and brewed that, and fermented with champagne yeast. It's better to work with raw apples, prepare it like wine (& let their natural yeast add some tang to it too) but I don't have enough apples myself... It turned out pretty good anyway.
Mead is probably the easiest, you just have to dissolve honey in hot water (about 1:4), cool down, add your preferred yeast, airlock, let it do its thing.

Oh >>45742 I see he says about the same thing too.
You need to add 1 whole bottle per 0.5L of fresh beer.


Bernd 12/01/2021 (Wed) 23:27:36 [Preview] No.45746 del
Guess what, maybe I should try make mead before end of the year.


Bernd 12/02/2021 (Thu) 11:37:20 [Preview] No.45748 del
>>45700
I'm not sure if OP has responded yet, I've brewed mead myself which is much easier than beer. The key with any type of brewing is that everything has to be sterile -- completely. Yeast is fucking tenacious once established as a colony but it takes a lot of time for them to outcompete other bacteria. By the time they have a monopoly on the sugars in proto-brew, the other bacteria may have already pooped out enough toxins to make your drink dangerous. So yes, you can* use kitchen stuff, but it's very difficult to control the bacterial blooms without proper equipment.

Mead btw you can get away with more because mead is just honey + water + spices. honey on its own is too sugary for bacteria to grow, so if you are very careful you can make a watered down honey that's just watery enough for yeast to grow, but still sugary enough that other weaker forms of bacteria won't establish themselves. Use champagne yeast for mead, it's the only one that tastes good. With champagne yeast it's even more tenacious than beer yeast and it produces a much higher ABV. With the amount of sugar in your carefully diluted honey you can get brews that are 15%+ ABV which is nutty. It's easier, but mead also has to sit and cure for a long time like wine to taste really, really good. So you brew it (you still need to be careful to not let toxic bacteria in), and then you let it sit in a cellar or whatever for around 4 months at least and the flavor changes. This is a lot shorter than wine, but you don't need to let beer sit at all you can just drink it.

Another nice aspect of champagne yeast is that the ABV gets so high it literally kills itself and sterilizes everything else with it. When you drink beer the yeast is still alive in the bottle and so is everything else. Once mead has been made and you go to let it cure, the ABV will naturally keep it from getting infected with toxic bacteria.


Bernd 12/02/2021 (Thu) 16:03:45 [Preview] No.45750 del
>>45748
>I'm not sure if OP has responded yet
One reply above you.


Bernd 12/02/2021 (Thu) 19:57:10 [Preview] No.45751 del
>>45696
>more like mošt - you know
Yeah, must.

Thanks for the recipes.

>>45745
So essentially: airlock, hydrometer, thermometer.

>>45748
>toxins to make your drink dangerous.
I'm not sure about that. But they're gonna make it taste different/weird.
Distilling spirits can result in methanol, which is indeed poisonous.


Bernd 12/02/2021 (Thu) 21:10:16 [Preview] No.45753 del
>>45751
Occasionally I open a bottle that something's been growing in. Usually it tastes sour.
It happens probably 1/200


Bernd 12/02/2021 (Thu) 21:17:30 [Preview] No.45754 del
>>45753
It goes on the vinegar way.


Bernd 12/02/2021 (Thu) 21:22:30 [Preview] No.45755 del
>>45754
Unsure. The pressure in those bottles is usually still right. For vinegaring you need oxygen which would require bad seal.
I'm suspecting some lactofermentation going on.


Bernd 12/02/2021 (Thu) 22:23:45 [Preview] No.45756 del
>>45755
>For vinegaring you need oxygen
Yes, I concur.
>require bad seal.
Or the batch went originally bad. Unless other bottles from the same batch is fine.
>I'm suspecting some lactofermentation going on.
Maybe bottle wasn't sanitized well.


Bernd 12/03/2021 (Fri) 18:38:06 [Preview] No.45757 del
>>45756
It's just one bottle from a batch – that's why I'm thinking
>Maybe bottle wasn't sanitized well.
this is the most reasonable explanation.
Or something unwanted dropped into the bottle after sanitizing.


Bernd 12/05/2021 (Sun) 19:52:56 [Preview] No.45772 del
Today I bottled my beer.

Final density was 1005 @ 20°C, slightly lower than it would normally be (honey ferments to much lower density, I forgot to consider that) which means final alcohol is about 5.2%.
I always pour the start and the end into a glass to avoid unnecessary sediment in bottles and also to try the product. The honey is getting through quite strongly, chestnuts themselves are more subdued. But it seems it will be a great beer for winter. Tastes like the forest. Will be good with sauerkraut and blood sausage.
Before bottling I dissolved ~160g of malt sugar in 2dL water, boiled, and slowly poured it into the beer so that it mixes thoroughly. This will be extra food for the yeast in the bottle, to reach desired carbonation.
Beer is already tasty but I think it will take about 2-3 weeks for yeast to finish the job completely and to develop final taste profile. Fresh beer is a bit sharp tasting.
The leftover yeast can be reused for next batch (if you don't mind the buildup in your fermentor), if you don't plan to reuse it soon it's best to compost it with rest of your waste and use as fertiliser.


Bernd 12/05/2021 (Sun) 20:04:16 [Preview] No.45773 del
>>45772
Really nice color it has.
Prost!


Bernd 12/06/2021 (Mon) 17:01:57 [Preview] No.45778 del
>>45773
Oh, if you're wondering what's in that jar in the background; it's tibicos.


Bernd 12/07/2021 (Tue) 13:05:08 [Preview] No.45784 del
>>45778
>tibicos
First time I hear about this. Interdasting.
I know combucha ofc.


Bernd 12/10/2021 (Fri) 03:32:55 [Preview] No.45802 del
>>45778

First time I'm hearing of that. sounds good to use

>>45742
>>45745
and thanks for the mead recipe making bernds. I liek it. Should do it one day


Bernd 12/10/2021 (Fri) 12:18:37 [Preview] No.45816 del
Very interesting thread and hobby. Keep us updated if you decide to make more.

>>45695
I have soft spot for korpiklaani.



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