Thank you Daniel, much appreciated. This is my new format for brewing videos, check out the previous 2 brewing videos that came before this one ....The Hop Head IPA and the Brut IPA.
Great video David! The analysis of the recepie and the breakdown of the grain and hops was very interesting. Much more more useful than the stirring of malt and transfer of worth. Don't get me wrong. I like those videos as well, but this one takes it to another level. Keep up the good work!
Welcome to my new format Anders, I am glad you like it :) I have used this for the last 3 brew videos and it seems to be a nice improvement for many :)
Hi David. How about doing a video dedicated to beer clarification methods ranging from natural settling to the various additives available, and outlining the steps needed for optimal results.
Hi David love the channel! I’d love to see a video on the different options with regards to fermentation temperature control. Thanks and keep up the great content!
Hi David, I made this a few weeks ago with out the additions. It's fantastic. Thanks for putting the videos and sharing your recipes. Have you ever thought of putting a book together? Cheers
Hey David. I really enjoyed your video. The overview on the style that you provided in this video is really good and I would love to see that more in future videos! Cheers and Merry Christmas :)
Hi David Great video. Like the others here I really like the analysis of the recipe and the breakdown of the grain and hops. I feel that it takes my learning experience to a new level. Great work! Around 8 min in the video you talk about the dark malts and the option of introducing them late in the mash (15 min remaining or at sparge) to avoid harsh flavors. I then remembered reading something about hot and cold steeping of dark grains. Have you ever tried that? I hear you say in the video that you have not experienced harsh flavors from mashing dark grains, and therefore mash all malts together. But I’m still interested in hearing if you have any experience with steeping dark grains, and what your thoughts about it are. Compared to just adding it late in the mash process.
Thanks Morten, thats great to hear :) I have experimented with various steeping techniques. You can certainly get some different results but for me better was never the case. It really depends on your brewing environment, methods and personal taste I believe.
Hey David, I've noticed in a couple of videos that during the mash you have no flow going through the overflow pipe in the center. Am I right in thinking this happens with either small or certain types of grain bills? I have to dial my flow to at least half or less to make sure it's not too strong otherwise it pours down the overflow at quite a rate. I suspect my local brew shop is milling too fast and too fine but they wont change it so I've bought my own mill, will be interesting to see the difference in mash as well as sparge once I have control.
Hey. Mine always start with some overflow but it stops after 10 mins or so. Its not relative to grill bill more graincrush. You can counter it with rice or oat hulls but really milling your own grain puts you in full control.
@@DavidHeathHomebrew Thanks man. I milled my own today, made a huge difference, at least in clarity towards the end of the mash. Usually my brews look like muddy water at the start of the boil, this one looked like proper wort. Still had plenty going down the overflow but the tap was on 3/4 at the most which is a big improvement. My numbers were down (57% efficiency) but I think with a bit of practice I'll be doing much better.
Hi David - firstly, thanks for all your great videos - without them I would not be enjoying brewing beer to day. I have two question related to my new conical fermenter: 1) the fermenter is placed in a 6 C cold room - max brewing temp here seems to be 18 C - cant i go any higher at this room temp? 2) How to carbonate? I removed yeast and added dry hops yesterday - how would you suggest to carbonate? Would you ad the sugar solution directly into the fermenter or transfer the beer to another bucket before adding sugar exposing my beer to a lot of oxygen? I was considering cooling the beer down, add the sugar - then let the beer settle down for approx 6-8 hours before bottling...could that be a way to go? Is looking forward to hearing from you. Best regards, Christian
Hi Christian. I find that mine can go 15-20 deg c over room temperature but there are other factors I guess. I am living in Norway, so not tje warmest place. If you want to bottle then you can dump via the bottom valve until you hit beer. Then add bulk priming sugar. Leave it for some hours then bottle. Do not stir. What I prefer is using carbonation drops in each bottle or better still kegging :)
Hello David. Would like to brew this one! The local brew shop have only Maris otter pale malt available, how would that inpact on the recipe? Also the hops available have different alfa acids than the one you used, how do I calculate the amount of hops needed compared to the ones you used? Br Danny
Hi Danny, Maris Otter will certainly work just fine for this one. Yes, hop alphas will always be different. To balance this you should enter the recipe into a beer calculator or see my recipe on the GF tools. Then change the alpha acid % in the recipe to reflect what you have. Use this videos description recipe as a guide to the desired IBU for each addition.. For example the first addition is listed as follows:- Northern Brewer 8% AA (This is the Alpha acid of the hops I used) 46g / 1.62oz 60 Minute 37.5 IBU (This is the intended effect in IBU that you need to match up Depending on the AA% of your hops will depend on if you need to use more or less hops. The important thing is to balance the IBU for all hops that are part of the brew. No need to do this with dry hops. Any questions then let me know :) I did give some information on this within one of my recent videos...either the hop head IPA or the Brut IPA, I cannot remember which, sorry!
Great video, as usual! :) You really like the Liberty Bell, you use it very often. I used it in the Christmas Stout and I have another pack in the fridge waiting for its turn so I don't know yet what it will produce. Do you have any tips on doing cider by any chance? We have some great unfiltered non-processed locally produced apple juice in the stores here and I plan to buy a couple of bag-in-boxes to do a bucket's worth of cider. I know I should mix in some bitter apples but I don't have access to any unfortunately. I plan to use Mangrove Jack's M02 Cider yeast which I've read great reviews on. MJ says they've added yeast nutrient to the yeast pack but I was wondering if I still should buy some DAP to add anyway, just in case. I will start off by adding a bunch of crushed Campden tablets for 24hour before pitching the yeast and then let it ferment for at least a month. Then rack it off into secondary and possibly add a few wooden cubes, to compensate for the lack of bitter apples. How does that sound? Not sure about that one.
Thank you, great to hear that you enjoyed it :) Yes I really love liberty Bell. Its a fantastic yeast that never fails to disappoint. Cider is not something that I have done more than a hand full of times. I think that these days there are some very good extract kits out there that allow very good cider making very easily and cheaply. MJ has a large range of flavours available.
Hey David, great video thanks. I do have one issue though I live in New Zealand! A nice heavy porter while its 30 Degrees doesn't really suit. Can you suggest a lighter Christmas themed beer for those of us in the antipodes?
Thanks Tristan. Yes that is a fair point. What I would suggest then is the following:- Take the recipe from this Honey beer here:- th-cam.com/video/-W9Y5kH-TJg/w-d-xo.html You can still add the honey if you wish but add in the Spices that I mention in this video. This will work as something with a nice Christmas flavouring that quenches your thirst. Hope this works well for you, that recipe is great for letting added flavours shine. They will come out more in this beer than in the Porter of course but it will still not be overpowering.
Thanks for this David, I'll be brewing a "version" of it this weekend. Need to use what I have at the moment, so will be using a combination of centennial, cascade and chinook and notching the IBUs down a bit (hope it doesn't ruin it). My question for you is: I only have US-05 and S-04 available here in Singapore. Which one is the closest to the MJ yeast that you've used? Cheers.
Thanks Paul. I would go with S-04 out of those two for sure. Reducing the IBU is fine but I would suggest you stay within the parameters for the style that I gave in the initial part of the video.Hope you enjoy it :)
Hi David , I'm about to brew my Xmas beer,an Oatmeal Stout with lactose ,going for a chocolate hit, do you think Amarillo would work ? (Thinking the Chocolate/ Orange combo ) I also have some Manderina to hand...
Either will work but the end results will be very different. Amarillo is strong in its flavour and aroma compared to Manderina Bavaria hops. MB is more suited to less malty styles, so you will need to add much more to get it to come through.
Thanks David, might save those MB for my 'Orange Crush' ( to be designed recipe ... combined with Amarillo ) And just use Amarillo in the stout for now .
Hi David, my grandmother was Norwegian and used to talk about Norwegian Christmas ales (Juleøl) this time of year. I found several Juleøl recipes on norbrygg.no and the ingredients seem very similar to what you used here (minus the spices). Since you live in Norway, do you think they are similar?
Traditionally Norwegians would drink Bock beer at Christmas. Its really very different to an American porter to be honest. Things are very much changing here and people are moving from German styles more into American hoppy beers.
Also David, (as I open a can of worms) there's a big following amongst the Aussie Home Brewers group that believe two packets of yeast is ideal for 1.050+ wort .Yet only one packet is used in the recipe.. Have you ever tried two or not worth it in your opinion?
Is it really that low? General rule of thumb would be 1,065 at least but usually more for dry yeast. If you are talking liquid yeast without a starter then fair enough. Otherwise I would say not worth it when that low. This article explains this in detail here :- beerandbrewing.com/amp/how-to-estimate-a-reasonable-pitch
You could try to do a NEM - Non Enzymatic Mashing that brings with more flavor, aroma and color of the malt. The beer comes out as a session around 1.020 OG. Suggestion would be to make two beers one in the traditional method and another pure NEM with the same density. The style would be focused on the malt as an Oktoberfest or Marzen. Here are some reference links: www.timvandergrift.com/?p=1049 jonscrazybrews.blogspot.com/2017/03/non-enzymatic-mashing-take-2.html?m=1 slideplayer.com/slide/12403228/
I will definitely add this one next year. Already drinking my Christmas beer for this year.
Great, enjoy Joe 🍻🍻🍻
The detailed recipe discussion in this video is great!
Thank you Daniel, much appreciated. This is my new format for brewing videos, check out the previous 2 brewing videos that came before this one ....The Hop Head IPA and the Brut IPA.
Brewing this today! Look forward to drinking it over the Festive holidays... Cheers!!
Great, hope you enjoy it Iain :)
Great video, I liked the change in format with all the extra information on the style brewed. Looks like a great recipe so I will be brewing it soon
Many thanks for the feedback, much appreciated :) Glad you enjoyed it :) Hope you enjoy the resulting beer also.
Love the grain breakdown at the start!
Thank you :)
Great video David!
The analysis of the recepie and the breakdown of the grain and hops was very interesting. Much more more useful than the stirring of malt and transfer of worth.
Don't get me wrong. I like those videos as well, but this one takes it to another level.
Keep up the good work!
Welcome to my new format Anders, I am glad you like it :) I have used this for the last 3 brew videos and it seems to be a nice improvement for many :)
Hi David. How about doing a video dedicated to beer clarification methods ranging from natural settling to the various additives available, and outlining the steps needed for optimal results.
Thanks for your suggestion Mervyn, this is already on my list and will be coming in the near future :)
@@DavidHeathHomebrew I was also going to suggest a video on finings. I look forward to this video!
@@louiej77 Thanks, it is in the works :)
Hi David love the channel! I’d love to see a video on the different options with regards to fermentation temperature control. Thanks and keep up the great content!
Thanks for the feedback Tyler , much appreciated :)
Another great video David!
Many thanks Frank :)
Great video and good recipe😁
Thanks Andrea :)
Hi David, I made this a few weeks ago with out the additions. It's fantastic. Thanks for putting the videos and sharing your recipes. Have you ever thought of putting a book together? Cheers
Thank you, much appreciated. I wish I had time for a book! But really its good to just share these things for free :)
Hey David. I really enjoyed your video. The overview on the style that you provided in this video is really good and I would love to see that more in future videos!
Cheers and Merry Christmas :)
🍻🍻🍻Much appreciated 🍻🍻🍻
Hey Dave going to brew this and will be using Wyeast 1099. Will let you know how it turns out.
Great, sounds good to me :)
Time to get online for more ingredients, definitely on my to brew list!
Hope you enjoy the end result Chris :)
Thumb up and now going to watch :) thanks mate
Haha hope it doesnt miss the mark then!
Hi David
Great video. Like the others here I really like the analysis of the recipe and the breakdown of the grain and hops. I feel that it takes my learning experience to a new level. Great work!
Around 8 min in the video you talk about the dark malts and the option of introducing them late in the mash (15 min remaining or at sparge) to avoid harsh flavors. I then remembered reading something about hot and cold steeping of dark grains. Have you ever tried that? I hear you say in the video that you have not experienced harsh flavors from mashing dark grains, and therefore mash all malts together. But I’m still interested in hearing if you have any experience with steeping dark grains, and what your thoughts about it are. Compared to just adding it late in the mash process.
Thanks Morten, thats great to hear :) I have experimented with various steeping techniques. You can certainly get some different results but for me better was never the case. It really depends on your brewing environment, methods and personal taste I believe.
I wonder if you tried to brew this recipe with Kveik yeast? Is so which farmhouse strain?
Yes I have . Ive used Ebbegarden and Gjernes both with nice results.
Have you ever made peanut butter porter or stout?
This could be something I share in the future :)
Hey David, I've noticed in a couple of videos that during the mash you have no flow going through the overflow pipe in the center. Am I right in thinking this happens with either small or certain types of grain bills? I have to dial my flow to at least half or less to make sure it's not too strong otherwise it pours down the overflow at quite a rate. I suspect my local brew shop is milling too fast and too fine but they wont change it so I've bought my own mill, will be interesting to see the difference in mash as well as sparge once I have control.
Hey. Mine always start with some overflow but it stops after 10 mins or so. Its not relative to grill bill more graincrush. You can counter it with rice or oat hulls but really milling your own grain puts you in full control.
@@DavidHeathHomebrew Thanks man. I milled my own today, made a huge difference, at least in clarity towards the end of the mash. Usually my brews look like muddy water at the start of the boil, this one looked like proper wort. Still had plenty going down the overflow but the tap was on 3/4 at the most which is a big improvement. My numbers were down (57% efficiency) but I think with a bit of practice I'll be doing much better.
Great, yes it will take a little time to perfect your crush but once you have then it will be well worth it.
David can you do a brew without a grainfather please?
Sure you can :) Have a look a “brew in a bag”. Its a great way to get started!
Hi David - firstly, thanks for all your great videos - without them I would not be enjoying brewing beer to day. I have two question related to my new conical fermenter: 1) the fermenter is placed in a 6 C cold room - max brewing temp here seems to be 18 C - cant i go any higher at this room temp? 2) How to carbonate? I removed yeast and added dry hops yesterday - how would you suggest to carbonate? Would you ad the sugar solution directly into the fermenter or transfer the beer to another bucket before adding sugar exposing my beer to a lot of oxygen? I was considering cooling the beer down, add the sugar - then let the beer settle down for approx 6-8 hours before bottling...could that be a way to go? Is looking forward to hearing from you. Best regards, Christian
Hi Christian. I find that mine can go 15-20 deg c over room temperature but there are other factors I guess. I am living in Norway, so not tje warmest place. If you want to bottle then you can dump via the bottom valve until you hit beer. Then add bulk priming sugar. Leave it for some hours then bottle. Do not stir. What I prefer is using carbonation drops in each bottle or better still kegging :)
Hello David. Would like to brew this one! The local brew shop have only Maris otter pale malt available, how would that inpact on the recipe? Also the hops available have different alfa acids than the one you used, how do I calculate the amount of hops needed compared to the ones you used? Br Danny
Hi Danny, Maris Otter will certainly work just fine for this one. Yes, hop alphas will always be different. To balance this you should enter the recipe into a beer calculator or see my recipe on the GF tools. Then change the alpha acid % in the recipe to reflect what you have. Use this videos description recipe as a guide to the desired IBU for each addition.. For example the first addition is listed as follows:-
Northern Brewer
8% AA (This is the Alpha acid of the hops I used)
46g / 1.62oz
60 Minute
37.5 IBU (This is the intended effect in IBU that you need to match up
Depending on the AA% of your hops will depend on if you need to use more or less hops. The important thing is to balance the IBU for all hops that are part of the brew.
No need to do this with dry hops. Any questions then let me know :) I did give some information on this within one of my recent videos...either the hop head IPA or the Brut IPA, I cannot remember which, sorry!
Great video, as usual! :)
You really like the Liberty Bell, you use it very often. I used it in the Christmas Stout and I have another pack in the fridge waiting for its turn so I don't know yet what it will produce.
Do you have any tips on doing cider by any chance? We have some great unfiltered non-processed locally produced apple juice in the stores here and I plan to buy a couple of bag-in-boxes to do a bucket's worth of cider. I know I should mix in some bitter apples but I don't have access to any unfortunately.
I plan to use Mangrove Jack's M02 Cider yeast which I've read great reviews on. MJ says they've added yeast nutrient to the yeast pack but I was wondering if I still should buy some DAP to add anyway, just in case.
I will start off by adding a bunch of crushed Campden tablets for 24hour before pitching the yeast and then let it ferment for at least a month. Then rack it off into secondary and possibly add a few wooden cubes, to compensate for the lack of bitter apples. How does that sound? Not sure about that one.
Thank you, great to hear that you enjoyed it :) Yes I really love liberty Bell. Its a fantastic yeast that never fails to disappoint. Cider is not something that I have done more than a hand full of times. I think that these days there are some very good extract kits out there that allow very good cider making very easily and cheaply. MJ has a large range of flavours available.
Hey David, great video thanks. I do have one issue though I live in New Zealand! A nice heavy porter while its 30 Degrees doesn't really suit. Can you suggest a lighter Christmas themed beer for those of us in the antipodes?
Thanks Tristan. Yes that is a fair point. What I would suggest then is the following:- Take the recipe from this Honey beer here:- th-cam.com/video/-W9Y5kH-TJg/w-d-xo.html
You can still add the honey if you wish but add in the Spices that I mention in this video. This will work as something with a nice Christmas flavouring that quenches your thirst. Hope this works well for you, that recipe is great for letting added flavours shine. They will come out more in this beer than in the Porter of course but it will still not be overpowering.
Cheers david!
Thanks for this David, I'll be brewing a "version" of it this weekend. Need to use what I have at the moment, so will be using a combination of centennial, cascade and chinook and notching the IBUs down a bit (hope it doesn't ruin it). My question for you is: I only have US-05 and S-04 available here in Singapore. Which one is the closest to the MJ yeast that you've used? Cheers.
Thanks Paul. I would go with S-04 out of those two for sure. Reducing the IBU is fine but I would suggest you stay within the parameters for the style that I gave in the initial part of the video.Hope you enjoy it :)
Hi David , I'm about to brew my Xmas beer,an Oatmeal Stout with lactose ,going for a chocolate hit, do you think Amarillo would work ? (Thinking the Chocolate/ Orange combo ) I also have some Manderina to hand...
Either will work but the end results will be very different. Amarillo is strong in its flavour and aroma compared to Manderina Bavaria hops. MB is more suited to less malty styles, so you will need to add much more to get it to come through.
Thanks David, might save those MB for my 'Orange Crush' ( to be designed recipe ... combined with Amarillo )
And just use Amarillo in the stout for now .
Hi David, my grandmother was Norwegian and used to talk about Norwegian Christmas ales (Juleøl) this time of year. I found several Juleøl recipes on norbrygg.no and the ingredients seem very similar to what you used here (minus the spices). Since you live in Norway, do you think they are similar?
Traditionally Norwegians would drink Bock beer at Christmas. Its really very different to an American porter to be honest. Things are very much changing here and people are moving from German styles more into American hoppy beers.
Also David, (as I open a can of worms) there's a big following amongst the Aussie Home Brewers group that believe two packets of yeast is ideal for 1.050+ wort .Yet only one packet is used in the recipe.. Have you ever tried two or not worth it in your opinion?
Is it really that low? General rule of thumb would be 1,065 at least but usually more for dry yeast. If you are talking liquid yeast without a starter then fair enough. Otherwise I would say not worth it when that low. This article explains this in detail here :- beerandbrewing.com/amp/how-to-estimate-a-reasonable-pitch
You could try to do a NEM - Non Enzymatic Mashing that brings with more flavor, aroma and color of the malt.
The beer comes out as a session around 1.020 OG.
Suggestion would be to make two beers one in the traditional method and another pure NEM with the same density.
The style would be focused on the malt as an Oktoberfest or Marzen.
Here are some reference links:
www.timvandergrift.com/?p=1049
jonscrazybrews.blogspot.com/2017/03/non-enzymatic-mashing-take-2.html?m=1
slideplayer.com/slide/12403228/
.