Скачать с ютуб How To Brew All Grain | Milk Stout Brew Day Part 1 - Recipe to Sparging в хорошем качестве

How To Brew All Grain | Milk Stout Brew Day Part 1 - Recipe to Sparging

Here Ed and Tim brew up a Milk Stout with step-by-step instructions ideal for a beginner. It was Tim's first brew day so he asks many of the questions a beginner would. Enjoy brew bros! #brewday #allgrain #stout VIDEO TIMINGS: Start to 05:00 - Intro & Recipe 05:00 to 16:55 - Mashing 16:55 to end - Sparging ALL GRAIN MILK STOUT: 6.8% ABV 38 litres (half straight Milk Stout, half infused with coffee, gingerbread and chocolate - see Part 2) Mash temp 66°C (151°F) Boil 90mins GRAIN BILL: Crisp Pale Ale Malt 6400g (226oz) Crisp Roasted Barley 900g (32oz) Crisp Crystal Malt 680g (24oz) Weyermann Munich Malt I 680g (24oz) Crisp Chocolate Malt 680g (24oz) Crisp Flaked Barley 460g (16oz) Rolled Oats 460g (16oz) Supplied in UK by The Malt Miller HOPS: Magnum 18g (0.6oz) at 60 mins East Kent Goldings 56g (1.97oz) at 10 mins YEAST: Wyeast 1956 American Ale (631 billion cells) EQUIPMENT USED: Homemade 50L (11 gal) keg mash tun 70L (14 gal) Brew Kettle (Malt Miller) with HERMS coil 2 x 2.4kw element Ss Brewtech 17 gal (half barrel) Chronical Brewmaster Fermenter Brandels BAR2H Shelf Cooler Blichmann RipTide Brewing Pump MUSIC: