Adam Makes Beer: Professional Brewer Makes Mexican Lager!
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Adam Mills, Head Brewer at Cartridge Brewing gives an in-depth behind the scenes look into brewing the technically demanding Cartucho, his Mexican Lager. This video is full of techniques, concepts, and recipe tips for homebrewers, and those looking to enter the industry.
Cartucho Brew Log Link: drive.google.c...
Instagram: @adam_makes_beer ~ @margiemargeandthefunkybunch
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Hello, I am Adam! I am Head Brewer at Cartridge Brewing outside of Cincinatti, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. I have an amazing team behind me, my Assistant Brewer, Maggie, and Josh, our cellarperson and packging lead. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.
Audio Credit:
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Adam Makes Beer is my new favorite brewing channel. It is one of the most informative channels by far. Adam is so great at explaining the processes in brewing and anyone working for him at the brewery is very lucky. He would be a great mentor for any new brewer. Please keep the videos coming. especially the one in the brewhouse.
Thanks Tony!!!
Loving the content. Great to see how methods and techniques are applied at the professional level. Keep it up!
Much appreciated!
This is one of the better instructional vids on the interweb. thank you!
Thank you so much!
Adam congratulations for your effort , i really like your channel and your passion for brewing! I also am a brewmaster in a Carlsberg brewery but started my beer journey in a microbrewery year ago.
thanks for your channel
Thank you!
I’m working hard on perfecting my light lager too and have been making my last couple batches with a much wetter mash and a lighter sparge rinse. Seems to help my setup from pulling too many tannins from the husks too.
I have been devouring your content brother! Thanks for being here.
Hey Adam - I'm a homebrewer and found you on Instagram. Love these videos and your teacher-like approach. Thanks for putting them out! If I'm ever in OH I'll be sure to stop by.
Thank you!
Loving your content and explanations of the brewing process and hacks. Thank you
Thanks Andy!
Coming from a guy that is about to open my own brewery in 4-5 months in SC these are fantastic! There are very few videos on commercial brewery brew days. Great to see and keep them coming!
Will do, best of luck to you!
awesome video, a lot details THANKS.!
Thank you! Going to have another deep dive brewday series coming up soon!
Cool video!
I agree that this has to be the hardest style to make. I shy away from lagers because of the time and temp control. I recently got myself some temp control so I'm excited to make this style for summer!
Thank you so much! Awesome that you got a temp control! What kind?
Found an old mini fridge around my neighborhood. College kids are coming home and you can find them everywhere this time of year haha, I'm stoked
@@SeanMcColgandude That’s the way! I had a deep freeze hooked up to a Ranco controller back in the day when I was brewing at home. Keep those lagers cool and happy!
Thank you for an interesting recipe would have never thought to mix both 2 row and Pilsner on a Mexican lager. Ima have to give it a try this weekend
Hope you enjoy!
Can you talk more about pH targets/adjustments you're making throughout the lauter?
I utilize a spray bottle of food grade phosphoric acid that I spray over the surface of the mash throughout the sparge. My hot liquor tank isn’t set up in a way that I can reliably dose it’s contents, and adjust the sparge water as a whole. It is slightly labor intensive but it really pays off especially with lager beers.
Typically I target the mid 5.3’s for the mash, and 5.5 for the sparge water. I hope that makes sense, let me know if I can clarify further 😊
@@adammakesbeer perfect, thanks!
Awesome video. You are the man!! 👍🏼👍🏼👍🏼
Thanks so much!
nice, i may not get to see your mexican lager but I'll have to consider stopping by at the end of my multi-city trip on my leg back to dc. wanted to do that last year but the house decided to be interesting.
That would be awesome!
Great video. Standout editing and content
Wow thank you so much!!!
Hi Adam, I noticed that you use a electronic flow meter. Can you tell me the make and maybe the model number? It looks like GPI brand? I would also be interested in information on your dial run off valve. They look like some pretty sweet equipment. Thanks!
It a little battery powered one. here is the part number its gpi: 01N31GM
Great explanation. I’m a homebrewer and really enjoy lager. I’d love one day to do a mex style Vienna lager. How would you attack that? 20%corn, then half pils half Munich?
Give it a go, and then adjust from there. Plug your recipe into a calculator and adjust color with Carafa special 2 as needed.
enjoyed this content. subscribed!
Thank you so much! Please let me know if there are any topics you would like me to cover!
@@adammakesbeer As an avid homebrewer I enjoy seeing behind the scenes of a bigger operation. Just keep doing what you're doing!
@@wd6358 I am also producing short form content on Instagram if you are on that platform. You can find me @adam_makes_beer
Awesome content, Adam! Everything looks and sounds super refreshing with that recipe. Do you find that this beer doesn't need any Carapils or dextrine malt for head retention? Or would that make the beer less dry and crisp? Cheers!
Great question! I think that it is stylistically unnecessary and perhaps inappropriate to ad dextrin malt to this style. A big key to this light lager style is the low level of body and residual sugars. Hope that makes sense!
Do you have additional pH targets throughout the different stages for your lagers? Into fermenter etc?
I try and hit 5.35 in the mash. Adjust sparge to 5.5. I haven’t gone beyond that yet but I expect to be adding some acid to my kettle as well to optimize break. Just not there yet 😊
Lovin the videos! Been to Cartridge several times and enjoy your beer! As a homebrewer in the area I love to see you making these videos!! Question...When you calculate your IBU's in recipe formulation do you account for the bitterness contribution during the whirlpool and whirlpool rest as the hops would still be contributing IBU's? Thanks!!
Thanks so much, I appreciate the support! Absolutely I calculate all of the hot side hop additions. The primary difference between brewing at home and on the larger scale is that my wort will stay hotter, longer thank it will in a smaller kettle. That means that even my late hop additions will generate a solid amount of bitterness. For instance, one of primary changes I mad when turning pro was counting my flameout or WP additions as 20 min additions.
@@adammakesbeer Awesome! Thanks for the reply!
Keep doing. Nice 🍻 video.🔔
Thanks so much!!!
Nice video, looking forward to watching more content from you. Been a pretty dedicated homebrewer for ~5 years now, fun to see how it's done on a large scale.
One thing you said in the end when tasting the beer - you mentioned pH and water and that it can lead to grain/husk flavor when too high. Did I understand you correctly, that you also adjust the pH of the sparge water? What water do you use (perhaps I missed it in the video)? I'm curious since I tried researching this a couple of years ago or so, and came to the conclusion back then that at least with RO water, it's not necessary to adjust its pH since its residual alkalinity is so low that it won't matter much.
I can’t use RO water and I don’t have experience with it. I do adjust my sparge water ph to 5.5 in order to not pull tannins aka the husky flavors out of my mash. Does that answer your question?
@@adammakesbeer yeah it does, thanks!
Great video. We actually have (almost) the same 15bbl system from Spec Mech, though ours has a mashkettle and not a traditional combi-tun setup like yours. Do you run your rakes at all while lautering? I know some brewers run them at the absolute slowest speed to get every little bit of extraction out of the grain. Not sure how much efficiency that actually adds, but thought I'd ask. Cheers!
I have done both. I will of the bed seems a bit sticky, but in general no. I feel like I get less grain in the kettle when I don’t.
Hey Adam! It's cool seeing other breweries' operations so thanks for making your vids. For your mex lager recipe, do you prefer the taste of rice over corn as an adjunct or is there another reason for using that?
Honestly I had not worked with rice much at all before making this beer. I was making a classic American pils at the time utilizing corn, so I decided to run this Mexican lager with rice.
Thanks for a good video 🍻 What pH is your sparge water at?
I will answer this on tomorrow livestream!
Hey Adam where can I find the beer log
I forgot to post it. I will try and get it in the description. Do you have one that you use currently?
I added a link that has the brew log for Cartucho. I will be able to add a blank version as well if that is what you are looking for.
Ok I have both the blank copy in there as well. Let me know if you can access them.
@@adammakesbeer thanks 😊 I was able to download them, thank you so much
want to know how good a brewer is... taste his pilsner