Brew a Hoppy Lager: The Cool Way! скачать в хорошем качестве

Brew a Hoppy Lager: The Cool Way!

Final product review here:    • Dry-hopped Pilsner Mini-Review:  Cool Guys...   One of the joys of homebrewing is learning to brew classic styles just so you can break the rules. We took our standard Pilsner homebrew recipe and swapped out the Noble hops for a ton of Cashmere from Yakima Valley Hops. What kind of beer is this? A hoppy lager? An India Pale Lager (IPL)? A Dry-Hopped Pils? Full recipe and technical terms below! Also, since The Interrupter was away for most of the day, we had more time shenanigans. Recipe: 6 gal OG 1.047 IBU 40ish Mash Water Profile: Ca: 53ppm Mg: 8ppm Na: 21ppm SO4: 47ppm Cl: 46ppm 11# Avangard Pilsner Malt .5# Breiss Carapils No Sparge Hochkurz Mash: (66% Brewhouse Efficiency) Beta Rest: 144F Alpha Rest 160F Mashout 170F 1oz Northern Brewer 4.8%AA First Wort Hops boil 90 min 1oz Cascade 6.2%AA boil 20 min 4oz Cashmere 8.5%AA Whirlpool 170F 2 packs Saflager 34/70 ferment at 55F increasing to 70F. 4 oz Cashmere Dry Hop 5 days before packaging Glossary of Beer and Brewing Terms for the Curious Pilsner: The best kind of beer. Mash: The process of turning starches in the barley malt into fermentable sugars, courtesy of enzymes present in the malt that are active at certain temperatures. Hochkurz mash: German for "high" and "short." A beta amylase rest at 144 promotes fermentability and an alpha amylase rest at 160 promotes body and dextrin formation. No-Sparge: All of the brewing water is added in the first mash step, with no rinsing (sparging) of the grains for extra efficiency. You have to use more total grain to hit your numbers, theoretically resulting in a stronger malt flavor. Gravity reading: Measuring the sugar density, thus predicting the ABV. Hops: A homebrewer's reason to live. Wort: The unfermented sugar-water that will become beer with the help of yeast. First Wort Hopping: Adding hops as the first runnings are collected, often said to result in a smoother, more rounded bitterness. Goofing Off: What you end up doing waiting around when you're not cleaning. Whirlfloc: Processed version of Irish Moss (carrageenan) that coagulates proteins and results in clearer wort into the fermenter. Whirlpool/Hopstand: Adding hops after the boil, usually after the wort has cooled a bit. Preserves volatile flavor and aroma compounds from the hops. Dry-Hopping: Adding hops to the fermented wort (now beer). Due to the lower temperature and solubility from alcohol, it results in extracting flavor and aroma compounds from the hops better than hot-side additions. For more brewing information, read a book, read a forum/subreddit, or watch another YouTube channel. There's tons of info out there! Brewing Equipment: Spike Kettles and Spike Flex+ Fermenter. Blichmann Hellfire burner. Video Equipment: Panasonic GH5 shot 4k 10bit HLG and 4k 8bit Cine-D (slowmo). Deity mics Edited and Color Graded in DaVinci Resolve Studio Music and Sound Effects from Epidemic Sound