Love the label and one great looking beer. I know from personal experience just how much work it takes to make just one of these videos, keep it up. Getting real TheApartmentBrewer vibes from your videos. :)
Hemmingway must have written the Heritage Malt story. Take a look at the malt spec sheet for the malt. Notice in the EBC column on the line that determines level of malt modification KI is 34 to 51. What that means is that a brewer has no way of knowing if the malt is under modified KI 34 or over modified KI 51, in a bag. The span is too wide. A brewer wouldn't know if the malt should be used with single infusion, step mashing or with the decoction method. An ale and lager brewer wouldn't purchase the malt because of the modification span. The malt is back in the day malt that distillers purchased. In Europe, the EBC wasn't founded until the 1950's, so brew masters had to test malt before 1950 and if they were receiving high modified, to over modified, high protein, malt from a malthouse they would stop buying malt from them. In Europe, especially in Bavaria, brew masters use the finest malt. Without a malt spec sheet, a brewer has no way of determining when malt is high modified, or under modified because both types of malt are in bags stamped Brewers Malt, ale, lager, whatever. That is why malthouses provide malt spec sheets with every bag of malt. When the step mash and decoction methods are used, high quality, under modified, low protein, malt is used because the malt is rich in enzyme content and in starch/sugar content. The problem is that without knowing if the malt is under modified, high modified, or over modified, the single temperature infusion method will produce the same beer as step mashing. Glucose is glucose. That is why moonshiners use single infusion and less expensive, high modified, malt. Weyermann's floor malt is slightly under modified and low in protein. If secondary fermentation didn't occur, conversion didn't occur. If the beer had to be artificially carbonated, conversion didn't occur. Malt is tested at 145F, use 140F and rest the mash for 30 to 40 minutes. During conversion Beta converts simple sugar, glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar maltose and maltotriose. Maltose and maltotriose are the sugars that make ale and lager. Glucose only makes the alcohol. When conversion is skipped the beer is basically home brew style, moonshiners beer made with simple sugar, glucose and depending on how high the rest temperature is above 150F, less glucose and more sweet tasting, nonfermenting types of sugar. A rest at 130F is used when Beta Glucan content in malt is high. Beta Glucan isn't mentioned on the malt spec sheet. It is better to skip the rest at 131F. Alpha is active at 131F, and the time clock starts. From the time when enzymes activate, each temperature rest should be reached within 10 minutes. Acid rest to 131F within 10 minutes, 131 to 145F within 10 minutes, 145 to 155F within 10 minutes. Boiling water infusion can be used to reach temperatures quickly. Decoctions are better because extra water doesn't need to be figured in. Also, when mash boils the richest, starch in malt called amylopectin bursts. Amylopectin contains the ingredients that form body and mouthfeel. In the infusion method the starch is thrown out with the spent mash, paid for. In home brewing, ingredients that loads extract with protein sludge and haze forming compounds are purchased to take the place of the starch and finings are purchased to remove the goop. When Alpha liquefies amylopectin dextrinization and gelatinization occur.
Love the label and one great looking beer. I know from personal experience just how much work it takes to make just one of these videos, keep it up. Getting real TheApartmentBrewer vibes from your videos. :)
Found you on reddit! Nice setup, and a great start to your youtube channel. Videos quick and easily digestible. Got yourself a new subscriber!
Whoa, thank you! 🙇
Beautiful keezer. Beer looks good too :)
Thank you! Gotta love black keezers, super underrated.
Great video 👍
Nice beer
Looks great. What was your water profile? High sulphate?
Good question! I tried to go high without getting chalky and too dry, but I think I'll try higher next time. This was 70:40 Sulfate:Chloride.
Hemmingway must have written the Heritage Malt story. Take a look at the malt spec sheet for the malt. Notice in the EBC column on the line that determines level of malt modification KI is 34 to 51. What that means is that a brewer has no way of knowing if the malt is under modified KI 34 or over modified KI 51, in a bag. The span is too wide. A brewer wouldn't know if the malt should be used with single infusion, step mashing or with the decoction method. An ale and lager brewer wouldn't purchase the malt because of the modification span. The malt is back in the day malt that distillers purchased. In Europe, the EBC wasn't founded until the 1950's, so brew masters had to test malt before 1950 and if they were receiving high modified, to over modified, high protein, malt from a malthouse they would stop buying malt from them. In Europe, especially in Bavaria, brew masters use the finest malt.
Without a malt spec sheet, a brewer has no way of determining when malt is high modified, or under modified because both types of malt are in bags stamped Brewers Malt, ale, lager, whatever. That is why malthouses provide malt spec sheets with every bag of malt.
When the step mash and decoction methods are used, high quality, under modified, low protein, malt is used because the malt is rich in enzyme content and in starch/sugar content. The problem is that without knowing if the malt is under modified, high modified, or over modified, the single temperature infusion method will produce the same beer as step mashing. Glucose is glucose. That is why moonshiners use single infusion and less expensive, high modified, malt. Weyermann's floor malt is slightly under modified and low in protein.
If secondary fermentation didn't occur, conversion didn't occur. If the beer had to be artificially carbonated, conversion didn't occur. Malt is tested at 145F, use 140F and rest the mash for 30 to 40 minutes. During conversion Beta converts simple sugar, glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar maltose and maltotriose. Maltose and maltotriose are the sugars that make ale and lager. Glucose only makes the alcohol. When conversion is skipped the beer is basically home brew style, moonshiners beer made with simple sugar, glucose and depending on how high the rest temperature is above 150F, less glucose and more sweet tasting, nonfermenting types of sugar.
A rest at 130F is used when Beta Glucan content in malt is high. Beta Glucan isn't mentioned on the malt spec sheet. It is better to skip the rest at 131F. Alpha is active at 131F, and the time clock starts. From the time when enzymes activate, each temperature rest should be reached within 10 minutes. Acid rest to 131F within 10 minutes, 131 to 145F within 10 minutes, 145 to 155F within 10 minutes. Boiling water infusion can be used to reach temperatures quickly. Decoctions are better because extra water doesn't need to be figured in. Also, when mash boils the richest, starch in malt called amylopectin bursts. Amylopectin contains the ingredients that form body and mouthfeel. In the infusion method the starch is thrown out with the spent mash, paid for. In home brewing, ingredients that loads extract with protein sludge and haze forming compounds are purchased to take the place of the starch and finings are purchased to remove the goop. When Alpha liquefies amylopectin dextrinization and gelatinization occur.