Duration (17m 34s), see for yourself and rate comments.

Wheat Beer | How to Brew Everything



Your interest: 35541, duration: 17m 34s,interesting: http://sa.world-gold-price.com/, evaluation: 1003. Comments from you:

- This was great, but I really wish there was someone else who was the leader of this series. He seems so socially uncomfortable, that it makes ME uncomfortable watching. Facinating though, that he seems more confident when talking to the camera, then talking to people.
- When I saw this video I had the star about the greenhouse, I have a ranch and I plan to do one just for the hops!
- i am 7years olt and i lik this ber somuts i mak ervy dey new
- That was a hell of a lot of trub in that carboy.
- Mmmm i want one of those beers.
- * you can't brew everything
- what was that song
- Pretty cool that you malted the wheat!
Market available brewers wheat is no higher in protein than standard six row brewers malt, 12 to 16% protein. When wheat is above 16% protein it isn't used for brewing. The higher the modification, the less the enzyme richness and the higher the protein percentage, the less the sugar content.
Try this next time. Dough in the wheat at 60F. Then, remove a small volume of mash and increase pH in the small portion to at least 8 and raise the temperature to 113 to 115F. It is called the ferulic rest. Rest the mash for 20 minutes. Before adding the ferulic mash back into the main mash reduce pH to 5.5 by using sauer malz.
After the ferulic mash has been added back into the main mash, adjust pH of the main mash to 5.5 pH. There is a reason for it to be 5.5, it has to do with enzymatic action. Then, remove a portion of the main mash (1st decoction) and increase the temperature of the decoction to 122F and rest the mash for 20 minutes. After 20 minutes, increase the temperature of the 1st decoction to 155F and rest for 20 minutes. Then, boil the mash for at least 30 minutes. and skim off break as it forms. The longer the decoction is boiled, the better. Enzymatically, nothing is occurring in the main mash, so you can screw with the 1st decoction for a long time. Boiling will reduce protein gum and burst complex starch. Return the decoction back into the main mash to reach 130F. During the 130F rest, albuminous protein will reduce, beta glucan will be reduced to glucose. Mash viscosity will reduce due to glucose formation. The simple sugar, glucose, formed during the 155F decoction rest and during the 130F rest will convert to maltose and maltotrios, complex types of sugar, during the next cycles. When the main mash temperature stabilizes, remove the 2nd decoction and rapidly increase the temperature of the decoction to 146F and rest the mash for 20 minutes. After 20 minutes, boil the decoction for 30 minutes. More protein gum will boil away, skim off break as it forms. After the boiling period has ended, return the 2nd decoction back into the main mash. Stabilize the temperature at 149/150F and reduce pH to 5.3 and no lower than 5. When mash temperature and pH stabilize, remove the 3rd decoction and quickly raise the temperature to 154F and rest the decoction for 10 minutes. Then, boil the decoction for 20 minutes, skimming off break as it forms. Return the decoction back into the main mash to reach 162F, Alpha I range, and rest the mash for 15 minutes. Mash out and allow the mash to rest, mud will form on the bed, do not stir the mud. Lauter, slowly. Using Lager yeast, first fermentation seven to 10 days at 55F. Second fermentation at 45F for two weeks. The maltose will be absorbed by the yeast and converted into glucose during second fermentation, causing gravity reduction when the glucose ferments. Keg when gravity reduces to 1015. Maltotriose will be absorbed by yeast and natural carbonation will occur. Priming sugar or artificial carbonation will not be needed. The final product will be superior in quality than what was produced during the vid.
When an optimum temperature is used, pH must be optimum, as well. A mistake that home brewers make, is in assuming that pH 5.2 is spot on during all of the phases of the brewing cycle. When the single infusion method is used, there is only one cycle, so it is more important to match temperature and pH with the enzyme being activated. Do not assume that Mother Nature creates malt to be so perfect that all of the ducks line up specifically for a home made beer brewers usage.
Try to find Meussdoerffer sauer malz, it is the finest sauer malz available to the home brewer, it is the malt used by European brew masters. It wouldn't be a bad idea to purchase a decent pH meter.
- I've malted wheat, but always kilned it darker, and added it to barley based brews. Think this would be worth a try. Grain is so much fun to play with. One must watch out for mold however.
- not the same wheat malt you grew, that was store bought..good video still
- 16:56 I thought you said the proof was 2
- Wow, this was a really fascinating video!
I'm curious how the ancients figured out this process. Could you touch a little on that aspect in your videos?
- Great vid, subed
- I'd say you grew some nice micro wheat there, not a chance that was the same grains you were milling.
- Great Video.. And awesome choice of using Northern Brewer.. Their YouTube channel is what got me into Home Brewing..
- This was awesome. I've made a couple Mr. Brew DIY kits that turned out well. Nice to see the full legit process in a mini-doc format.
- Great video and fantastic series, my only suggestion for maybe getting more views/subscribers is that your enunciation is really poor sometimes. Not when you're doing interviews, but when you're doing voiceovers. It was particularly noticeable during the bit where you were talking about malting -- it just all kinda slurred together and I had to watch it again to completely get all of what you were saying.
- Love the beer aftertaste
- This is a really cool video. Entertaining and informative. Keep making these!
- You should do a colab episode with good mythical morning. That way you would way more subs, which you deserve