Damn, so much information. I'm going to have to watch this 10 times before I make my first batch of beer. This guy is pretty cool, very clear and great presenter.
ive home brewed for over 6 yrs. ive made my own recipes that were outstanding, including a monk beer, cloned to Karmelite without trying. a couple years ago i developed a recipe for a beer im very proud of -a blackberry hibiscus sour /berlinner. made with wild blackberries picked around our property, wheat that was locally sourced and hops that i grew myself.
I just discovered this video right now, 5 years after it was published :-D What a great Video! Thanks a lot for this nice presentation and the variations you can apply here. Great learning material.
Brad, I have been brewing for 30 years, and I had never heard of the BU:GU formula. Sure, I innately know that IBUs and malt affect balance. After my friends ooo and aah about "brew pub" beers, (which in my opinion are almost all overhopped), I give them balanced beers, and they have renewed appreciation of classic beer styles. This is a great tool - I am going to redesign my brew sheets, and leave a box for the BU:GU number...
This might be a silly question: But while brewing, how do you achieve the desired IBUs? How do you know what quantity of hops you should be putting in?
Very helpful! I think my first all grain will be a Pilsner. 30 years ago I made an all liquid malt extract Pilsner that was amazing. I will try a similar brew doing all grain.
You might want to also check out our new recent videos on How Hops Are Used in Homebrewing (th-cam.com/video/p1xSnZ2khDY/w-d-xo.html) and the Four Families of Malts (th-cam.com/video/gh2KHDYjXNU/w-d-xo.html). We also offer a lot of Northern Brewer University online courses in extract and all-grain brewing and kegging and beyond. They might be helpful as you read ahead and prepare for your homebrewing adventures. Cheers!
This is an unbelievably good video! I have a few small batches of beer under my belt, but this really opens up the possibilities without wasting my time experimenting. Awesome job!
@@NorthernBrewerTV first off, I'm going to try out using a different base malt. Munich sounds great for leveling up basic grain bills. The different base malts was something I just hadn't come across yet, I thought pale 2-row was it! I also really liked the explanation of the crystal/caramalts. With this info I'm going to make a beer for my father-in-law for his birthday, a honey brown ale. Per gallon: 1 pound munich malt 1 pound 2-row pale 5 ounces crystal 70 0.5 - 1 pound of local honey Tetnang hops for bittering, possibly cascade for flavor/aroma, not sure yet, I want it to be malt-forward. The whole alpha acids section on hops was awesome, too. I used centennial hops for bittering and flavoring once, and it was a little too much bittering.
Good video, have been brewing for about 3 years now and still learned a little. I pretty much make all of my recipes in BeerSmith and then make notes about what I liked or disliked about them, sometimes just delete but so far only a couple deletions. Thx for the post.
This has been an immense help, ty sooo much for taking the time to share this info!! This has been a gift sent for me since I am in the process of going from beer kits to all grain.
Very informative to someone like me just starting out doing All Grain. I'm having trouble selecting the type of grain to use for my particular style that I drink. Thanks again.
have been brewing for about 3 or 4 years now and have had trouble creating my own recipes. I have had some recent successes but the bu:gu ratio helps alot. I have been satisfied with my previous grain bill for the Pilsner malt. Though i have only had experience with a few different hop and yeast varieties. I mainly have not been worrying about the yeast except for lager or ale purposes and focusing on finding my favorite hop. Have had success with cascade and haler tau hops.
Bravo👏Best brewing fundamentals vid I've ever seen. This has helped me to wrap my head around so much and you made it really essy to understand 🤗Thank you so much
Awesome to see this! You might also be interested in our online course on malt where we talk a lot more in-depth about the four families of malt, how they are made, and how they are most often used. Here's the class trailer: th-cam.com/video/TmFNc8AEAJ8/w-d-xo.html And a free preview chapter: th-cam.com/video/gh2KHDYjXNU/w-d-xo.html
Thank you! I was looking for exactly something like to get started on my own recipes. Simple to follow, I am looking forward to starting with these grain bed examples, going to the store to taste and combine my own flavors.
While in culinary school, about 20 years ago, I was astonished to learn there are only 2 types of beer (3, counting hybrids). But that these 2 types are delegated by the type of yeast used - the actual biological strain. (Lager and Ale) Everything else regarding beer is just a style. With all the differing elements, brewing is a great adventure!
Nice info about grains, but need to add a link to the group of basic Malts. To the light ones, Mid-tones and flavors, and to the dark ones. Make easy for a new brewers. Thanks! Nice Video!!!!
Really nice video especially for someone like me who is getting ready to transition from extract to all-grain. Although I wish you would have used the IPA instead of the Pale. Thanks and Cheers!
Interesting.. I've actually been using Maris otter as the base for my ipa's with an English ale yeast. Kind of comes out somewhere between pale ale and red ale..but with a large helping of citra hops. I definitely learned something here.
I was watching this video and find it very informative. How do you know what an appropriate mashing temp is and for how long, what the strike water temp should be since there are so many styles of beer like the 4 your talking about now.
Really good explanation for an inexperienced home brewer. How do you balance between the amount of bittering hops to flavour hops ? Is there a basic ratio for each style ?
What's your thoughts about replacing some of the 10lb of 2 row for some maris otter? Such as 3 lbs maris otter and 6.75lb 2 row with 1lb crystal malt 40?
Follow up question: The difference of style is in the process by which you malt the barley? And/or possible the fact of using two row or six row barley?
Can i brew a beer with each of the malt types for taste all the flavors and characteristics that every single type gives me ?? or they need to be mixed in order to make a beer ??
+Carl Gonzo Increase the amount of base malt to up the resulting alcohol content. You can approximate the ending alcohol by the Original gravity and the expected final gravity. brewers friend will take care of all of these calculations for you with their recipe calculator: www.brewersfriend.com/homebrew/recipe/calculator/
brad you were not very clear on the amount of centennial and cascade hops for flavor you said a mixture of them were used could you tell me the amounts a i would like to try that recipe
ok well i was thinking that maybe 1 oz cascade and .5 oz centennial at 15 min and last 5 min 1 oz cascade would work what do you think i'm not sure how to calculate the BU:GU
ok i went ahead and went with this so we'll see how it goes but california ale yeast wlp001 didn't seem to have much commotion concerned about thay but we'll see
But you haven't explained how I go from desired IBUs to figure out how many oz and how long to use each hop. For example: If I have an OG of 1.060, and want a BU:GU ratio of 0.75, with hops that have an Alpha of 2.60%, how much and when do I use them? There is no explanation of this! You could have at least said that it's complicated and referred us to something else... But you guys presented it as though you were actually explaining it to us, from what you said I have no way to know if you're right about how much and how long to put those hops, I just have to take your word for it.
Honestly, I don't like the presentation of the hops being added. You're throwing some random ass malts into a cup and then just tossing in hops like you measured it. It would be a lot more clear if you actually had a couple of measuring cups that you threw the hops into at each time interval. Also... I know that it's common to put hops into the brew with a set amount of time left but you never actually mention that. You just kinda assume we know. This whole section is vague as hell.
Love finding old videos that still hold so much value in its content 🍻🍻🍻
This is by far one of the best recipe videos I've watched so far. Very clear and easy to understand. Looking forward to seeing more.
This is extremely well done, packed with information, visuals, and the right amount of technical detail. Highly recommended.
That means a lot to us! Stay malty, my friend.
Damn, so much information. I'm going to have to watch this 10 times before I make my first batch of beer. This guy is pretty cool, very clear and great presenter.
ive home brewed for over 6 yrs. ive made my own recipes that were outstanding, including a monk beer, cloned to Karmelite without trying. a couple years ago i developed a recipe for a beer im very proud of -a blackberry hibiscus sour /berlinner. made with wild blackberries picked around our property, wheat that was locally sourced and hops that i grew myself.
Excellent video! You can never learn to much about brewing a good beer.
I just discovered this video right now, 5 years after it was published :-D What a great Video! Thanks a lot for this nice presentation and the variations you can apply here. Great learning material.
Brad, I have been brewing for 30 years, and I had never heard of the BU:GU formula. Sure, I innately know that IBUs and malt affect balance. After my friends ooo and aah about "brew pub" beers, (which in my opinion are almost all overhopped), I give them balanced beers, and they have renewed appreciation of classic beer styles. This is a great tool - I am going to redesign my brew sheets, and leave a box for the BU:GU number...
This might be a silly question: But while brewing, how do you achieve the desired IBUs? How do you know what quantity of hops you should be putting in?
@@rachitmalhotra6471 You make a choice based on the style you're going for and how that style is defined.
Wow, this was excellent. Well structured, logical and informative.
Glad you liked it! Hope it helps you dive into creating your own homebrew recipes.
Very helpful! I think my first all grain will be a Pilsner. 30 years ago I made an all liquid malt extract Pilsner that was amazing. I will try a similar brew doing all grain.
Great video. I love the shots of all the ingredients in the glass.
Please make more videos :) your speed and clarity of your presentation is second to none.
Excellent video, learnt a lot about malts!! Thanks for uploading.
very helpful for an introduction, thank you! I now need to go away and get my head around how IBU values are calculated
As a beginner about to dive into this craft your video has been amazingly insightful! Thank you very much :)
You might want to also check out our new recent videos on How Hops Are Used in Homebrewing (th-cam.com/video/p1xSnZ2khDY/w-d-xo.html) and the Four Families of Malts (th-cam.com/video/gh2KHDYjXNU/w-d-xo.html). We also offer a lot of Northern Brewer University online courses in extract and all-grain brewing and kegging and beyond. They might be helpful as you read ahead and prepare for your homebrewing adventures. Cheers!
Great video guys. As a new all grain brewer, I've been wondering how to develop recipes and this was tremendously helpful. Thanks!
I loved the end when you poured everything in the pint glass and it magically turned into a finished beer.
I think that was the best beer brewing vid I've ever seen - thanks for that!
What a great overview. Any video that has me taking notes for future reference is tops in my books. Good work Brew TV crew.
This is an unbelievably good video! I have a few small batches of beer under my belt, but this really opens up the possibilities without wasting my time experimenting. Awesome job!
That means a lot to us! What sort of recipe inspiration are you going to take into your next brew?
@@NorthernBrewerTV first off, I'm going to try out using a different base malt. Munich sounds great for leveling up basic grain bills. The different base malts was something I just hadn't come across yet, I thought pale 2-row was it! I also really liked the explanation of the crystal/caramalts.
With this info I'm going to make a beer for my father-in-law for his birthday, a honey brown ale.
Per gallon:
1 pound munich malt
1 pound 2-row pale
5 ounces crystal 70
0.5 - 1 pound of local honey
Tetnang hops for bittering, possibly cascade for flavor/aroma, not sure yet, I want it to be malt-forward.
The whole alpha acids section on hops was awesome, too. I used centennial hops for bittering and flavoring once, and it was a little too much bittering.
Nice presentation and plenty of info to think about. Thanks.
Glad it was helpful!
Good video, have been brewing for about 3 years now and still learned a little. I pretty much make all of my recipes in BeerSmith and then make notes about what I liked or disliked about them, sometimes just delete but so far only a couple deletions. Thx for the post.
This has been an immense help, ty sooo much for taking the time to share this info!! This has been a gift sent for me since I am in the process of going from beer kits to all grain.
Great information it only took me 3 weeks to find this and a big thanks for doing it.
Excellent video! Very clear and straight forward!
I've been looking for something just like this for the longest time. Thank you NorthernBrewer!
Very informative to someone like me just starting out doing All Grain. I'm having trouble selecting the type of grain to use for my particular style that I drink. Thanks again.
have been brewing for about 3 or 4 years now and have had trouble creating my own recipes. I have had some recent successes but the bu:gu ratio helps alot. I have been satisfied with my previous grain bill for the Pilsner malt. Though i have only had experience with a few different hop and yeast varieties. I mainly have not been worrying about the yeast except for lager or ale purposes and focusing on finding my favorite hop. Have had success with cascade and haler tau hops.
Very helpful video. Exactly what I was looking for.
Glad it was helpful!
Bravo👏Best brewing fundamentals vid I've ever seen. This has helped me to wrap my head around so much and you made it really essy to understand 🤗Thank you so much
Awesome to see this! You might also be interested in our online course on malt where we talk a lot more in-depth about the four families of malt, how they are made, and how they are most often used. Here's the class trailer: th-cam.com/video/TmFNc8AEAJ8/w-d-xo.html And a free preview chapter: th-cam.com/video/gh2KHDYjXNU/w-d-xo.html
I just started brewing and that was super helpful. Thanks!
You are amazing. Thank-you. Excellent and so helpful!
Thank you! I was looking for exactly something like to get started on my own recipes. Simple to follow, I am looking forward to starting with these grain bed examples, going to the store to taste and combine my own flavors.
Best brewing tv vid I've seen for years!
Very informative, great work!
While in culinary school, about 20 years ago, I was astonished to learn there are only 2 types of beer (3, counting hybrids). But that these 2 types are delegated by the type of yeast used - the actual biological strain. (Lager and Ale) Everything else regarding beer is just a style. With all the differing elements, brewing is a great adventure!
Excellent video, thanks!
thanks , super explation in malt and figure out about the hops ratio.
very well done. excellent video
Nice info about grains, but need to add a link to the group of basic Malts.
To the light ones,
Mid-tones and flavors,
and to the dark ones.
Make easy for a new brewers.
Thanks!
Nice Video!!!!
Really nice video especially for someone like me who is getting ready to transition from extract to all-grain. Although I wish you would have used the IPA instead of the Pale. Thanks and Cheers!
Very nice lecture!
I hadn't heard about the BU:GU ratio, that's a cool little formula I'll have to keep in mind.
Great video for a complete novice like me
Thanks guys.
Interesting.. I've actually been using Maris otter as the base for my ipa's with an English ale yeast. Kind of comes out somewhere between pale ale and red ale..but with a large helping of citra hops. I definitely learned something here.
Very good intro to not only AG brewing, but brewing in general. Not too short, and not too long to get boring and overly detailed.
great vid for us uk home brewers mate , cheers HIC*
I was watching this video and find it very informative. How do you know what an appropriate mashing temp is and for how long, what the strike water temp should be since there are so many styles of beer like the 4 your talking about now.
I bloody love this video.
Great vid, I found that really helpful. Cheers
Thanks; great video and very helpful information.!!!!
Brilliant. Well done sir.
Great info Brad, thanks!!
thanks ,exactly was I was looking for
Great video. Cheers. 🤙🍻🇦🇺
yes yes yes been looking for something a little more in depth with the flavors like this
Really good explanation for an inexperienced home brewer. How do you balance between the amount of bittering hops to flavour hops ?
Is there a basic ratio for each style ?
Thank you, thank you, thank you.
Great video. Thanks
Love this vid, wish I saw this 6mo ago when I started (trying) to brew.
great video thanks for the info.
Wow...very nice information great thank you..🤘🤘🤘
great info, thanks
This helps. A lot. Thank you! 😎😎
this is AMAZING
What's your thoughts about replacing some of the 10lb of 2 row for some maris otter? Such as 3 lbs maris otter and 6.75lb 2 row with 1lb crystal malt 40?
have you tried blending those finished beers to get an idea of the flavor?
Question: So it seems that the Pilsner and Munich malts he talks about are all malted from barley? Correct?
Follow up question: The difference of style is in the process by which you malt the barley? And/or possible the fact of using two row or six row barley?
Thank you
Can i do beer with simple grain barley ? So that is not malt just normal grain? If not , why not ?
Barley must be malted in order for the starches to be converted to sugars that yeast like to eat/ferment. So likely simple grain alone will not work.
Do you ever use a percentage of Carapils for mouth feel?
Can i brew a beer with each of the malt types for taste all the flavors and characteristics that every single type gives me ?? or they need to be mixed in order to make a beer ??
This is where I'm at as a home brewer. I'm trying to figure out the diastatic power of each grain to create a viable bill.
I'd recommend working off recipes you can find online and then tweak those to see the effect. Experience is key
Do you add the specialty grains to the mash or after?
How does this affect the alcohol content? are all these beers going to be right around 5-6% vol? and is that a typical ~10 lbs of grain to 5 gallons?
+Carl Gonzo Increase the amount of base malt to up the resulting alcohol content. You can approximate the ending alcohol by the Original gravity and the expected final gravity. brewers friend will take care of all of these calculations for you with their recipe calculator: www.brewersfriend.com/homebrew/recipe/calculator/
Very good, but damn! This is enough watching, I need a pint!
Hear hear!
brad you were not very clear on the amount of centennial and cascade hops for flavor you said a mixture of them were used could you tell me the amounts a i would like to try that recipe
ok well i was thinking that maybe 1 oz cascade and .5 oz centennial at
15 min and last 5 min 1 oz cascade would work what do you think i'm not sure
how to calculate the BU:GU
ok i went ahead and went with this so we'll see how it goes
but california ale yeast wlp001 didn't seem to have much commotion
concerned about thay but we'll see
Two thumbs up!
Thanks 👍🏼
This was great information Thank You
Super sir
great video. clean your wall . I learnt a lot :)
Impressive how the head on each of the glasses stayed fresh for the whole video, nicely done lol
But you haven't explained how I go from desired IBUs to figure out how many oz and how long to use each hop.
For example: If I have an OG of 1.060, and want a BU:GU ratio of 0.75, with hops that have an Alpha of 2.60%, how much and when do I use them? There is no explanation of this!
You could have at least said that it's complicated and referred us to something else... But you guys presented it as though you were actually explaining it to us, from what you said I have no way to know if you're right about how much and how long to put those hops, I just have to take your word for it.
paint that wall :)
WOW! 8 ounces of black in your porter???
i like something like a hef or just a nice blonde. what would be a good start.
grain and hope wise
Honestly, I don't like the presentation of the hops being added. You're throwing some random ass malts into a cup and then just tossing in hops like you measured it. It would be a lot more clear if you actually had a couple of measuring cups that you threw the hops into at each time interval. Also... I know that it's common to put hops into the brew with a set amount of time left but you never actually mention that. You just kinda assume we know. This whole section is vague as hell.
Dude seems a bit nervous. Everything is "really just a little bit to give it a nice something." But a good bit of information nonetheless.
What the hell is that thing on the screen. It kept me distracted from what he was saying.
Excellent video! Very clear and straight forward!
I've been looking for something just like this for the longest time. Thank you NorthernBrewer!