How to Make Beer | An Introduction to Brewing Your First Batch (Live Recorded Class)


Hello everyone. Hi. I’m Erica, and I’m
Stephen, and we’re from Brooklyn Brew Shop, and we’re so glad that you’re here to
learn how to make beer. We’re making a batch today, and let’s
take it away. We’re gonna be brewing our New England IPA. If you have
any questions at all any time during class, use that chat box and we’ll get to
it during or at the end when we do a Q&A. We have our little command center
here, so if you have questions we’ll see them. We’ll answer them either out loud
or maybe a little in the chat. We’re gonna make sure that from
pretty much getting your kit to the first big brew day, you’re covered.
Awesome! So I have two quarts of water heating up right now to 160 degrees F,
which is when we’re going to mash in. First question for for the audience: Do
you need this in metric? All the instructions have both US measurements
and metric, but I can definitely tell you what it is in Celsius if if you need it.
So let us know in the chat. As I said, we’re making New England IPA,
and the first step pretty much before you even get started brewing is making
some sanitizer. So you’re gonna make a bit of sanitizer. We actually already
blended some for ourselves today, but when you’re making sanitizer, it’s gonna
be half a packet of sanitizer with a gallon of water. And then you’re gonna
fill a bowl. A good trick is to mix it up right in your jug, so just put in
half the packet, add water to the one gallon mark, shake it up and then
transfer it into a bowl. We love to have a spray bottle so that anything…
(We also love giving proper warning when testing and displaying the spray bottle ) So anything you need to
sanitize later on, you can just give a spray or dunk in the water.
Exactly. So before we dive into the mash, just kind of go over what’s in your
kit and what your looking at. So your one gallon
fermentation jug. This is your airlock. You don’t actually need this on brew day.
You need it three days later, so we can leave it as a decoration for now, but
you’re not going to use it today. Your screw cap stopper, sanitizer, which we
already went over, your tubing, racking cane and tip, and tubing clamp. You don’t need it all on brew day. These are all for bottling so you can just set these aside
for two weeks. Your thermometer. Mine’s already in the pot, and we are it’s just
a little low so I’m turning the heat back on yeah so we’re just heating this
up right now – like 156 degrees yeah and then we have our grain so it’s a three
or four types of malted barley in there depending on what beer you’re brewing
and for the New England IPA it actually has a little bit of wheat as well which
adds that nice like hazy creamy mouthfeel that you really love in and
he’s the IPAs I’m gonna cut this open cool and we got some great questions on
the mash and orange and we’ll be answering them as we go so thanks for
sending those in and I’m gonna get a little close-up one second you can go ahead and start
pouring so hope you’re all seeing that and that’s not looking alright so for
the match we’re basically making a big pot of oatmeal looking good and we’ll
start to give that a quick stir cool that was our first experiment in Live
switchings know if it worked out alright for you so the mash lasts an hour and
you’re really your only job is to keep it at temperature so we’re keeping it
between one hundred and forty four hundred fifty two degrees it was warmer
than that but as soon as you add the grain that drops the temperature down
and brain holds this temperature really well so I actually like to just shut off
the heat let it get in and then monitor it check it every 10 15 minutes if it
gets a little bit too low turn the heat back on low stir if it gets too hot you
want to move it off the burner and you can add a little bit of cold water to
bring that temperature down yeah and we’ve got a question from Robert who
asked basically that how do you keep your temperature consistent during the
mash and like Erika said a little goes a very long way so keep your temperature
super super low and really you can most likely leave it there once you get it
right to your temperature take it off if it’s not too hot be calm if it’s needs
to be warmed back up again and this is when a heavy bottomed hot it
comes in handy because it holds temperature well if you’re using like a
really thin aluminum pot you just have to monitor it a little bit more closely
check it every five minutes because those can get really hot and really cold
quickly same if you’re using an electric stove they heat up and all this
and it’s it’s kind of boiling in the pot which you don’t want so you know your
stove you know your pops and just check it more or less depending yeah and the
more you brew the more comfortable you’ll feel not just with how the
process works from a like a theory level but you’ll actually learn how your pots
and how your equipment handles what you need it to do so the rule of thumb here
is kind of like think Goldilocks everything is like right in the middle
so you don’t want it you don’t want to let your temperature get too cold
because if it gets too cold you’re not necessarily going to convert all those
starches into fermentable sugars and if it gets too hot you’re gonna caramelize
your beer so that basically it’ll be a little on
the sweet side but you’re not going to be able to get sugars that can not
ferment into alcohol so keep it right where you where you want it to and
remember read your instructions thoroughly all the beers are a little
different so we’re doing the New England IPA today just a reminder and so you
want to keep it right as close to a 150 to fahrenheit as possible and yes so
that um kind of just to recap what the mash is you’re steeping the grain in hot
water and what that is doing is making sure that you’re going to get all the
color and flavor and most importantly fermentable sugars when we go into the
next step so this is an hour nothing to stress about just check on it make sure
it’s still in the range give it a little stir make sure nothing’s sticking to the
bottom but otherwise it’s it’s pretty inactive this hour and we got a question
from max about just the grain content so yeah basically
ludic to it briefly but all beers for the most part made of malted barley so
if anyone’s ever done that science experiment when you’re a kid and you
took up gain and you put it in like a damp paper towel and then watched it
sprout and then you planted it so imagine doing that but instead of
planting was lovely bean you instead put it in the oven and you then made here
with that yeah you filled the bean that’s basically what malting
and we do that so that we have nice starches and proteins ready to become
beer and most mixes have a few different types of malted barley in there the
biggest one offhand is called base malt it’s like a basically a family of grains
the names of base malts are gonna be pretty closely related to the names of
beers you might recognize so you’ll have Pale Ale that’s a baseball you’ll have
Pilsner that’s another base malt that’s gonna be
common in German and Belgian style beers you’re gonna have Maris Otter which is
like a little sweeter Pale Ale and American Toro which is like really
common in most IPAs then you’re gonna have caramel moss or Crystal malts those
are kind of have the same name you might see grain called c10 or C 20 or C 60 all
the way up to C 120 and that’s just how long it’s been roasted and so if you’re
at the lower end you’re getting like a little bit of sweetness but still a lot
of fermentable sugars and the higher up you go the more caramelized flavor you
get like caramel around C 60 and toffee around 120 but with that the trade-off
is is that that’s no longer a fermentable sugar it’s just kind of
adding flavor and color to your beer exactly then you’ll have some toasted
moms like biscuit or victory which can actually make your beer taste
I don’t like crackers and warm bread so if you’re looking for that like kind of
warm like nice malty beer character you might find it there and then you also
have roasted malts so black mom chocolate malt roasted barley with those
a little bit goes a very long way so like for this match here you’re talking
about basically like a couple spoonfuls realistically and that’s gonna give your
beer smoky tobacco like dark chocolate yeah and it’s gonna give it a lot of
color really quickly so even most stouts are mostly baseball so when you actually
see the grain bill in a stout you’ll be surprised
except for Guinness and a few other examples you’ll be surprised at how much
light color grain is actually going into a stout and while I said the match lasts
an hour you don’t have to sit and watch me stir for that so I actually have one
ready to go so that we can move on to the next step
does anyone have any more questions about the mash before we spar it um yeah
we have a question from Jamie that basically he’s just concerned about you
know if it does go to hot as long as it’s just for a little bit of time yeah
and and that’s the thing I can’t stress enough is you can be a couple minutes
behind a couple degrees off and still have delicious beer if you’re making the
everyday IPA and it’s coming in a little bit lower in ABV that’s okay
your butt’s still going to be delicious don’t worry about it it’s nothing that
like oh not too hot I should toss it never toss it
email us first it’s very rare that you’ve actually messed up your beer that
much but yeah so don’t don’t worry and just try and correct it so moving it off
a burner adding cold water you’re going to be adding a lot more water in the
sparge and if it gets too hot you’re losing water so don’t be afraid
to add some cold tap water to bring it back down to temperature that’s totally
fine yeah and then another question about if we have a digital thermometer
recommendation we don’t sell this but one that we actually really like using
is called the chef alarm you can look it up on the internet it’s it’s nice
because it also for our turkey so and it’s great for cheese making yeah we
barely used it for cheese making like making cheddar where you can kind of
dial it in between a couple degrees and as a obscenely loud alarm if you want it
to whether you’re going too hot or too cold again that’s called a chef alarm
and then one more question about my crew in a bag also like working in a cooler
these are alternate setups that a lot of people do like we do tend to recommend
and because our preference is on a pot we like when it feels more like cooking
it’s easier to kind of get an attachment to the process when you’re
using stuff that you already have in your kitchen Bruna bag is fine and if
for anyone that doesn’t know what that is it’s basically a nylon sack that
you’ve lined your pot with and you do the green and the mash and everything in
there and then you lift it up and you’re done with it
you can do that but when you do that you’re going to get lower efficiency
because you’re not doing a proper sparge which is the next step
yeah so you’re gonna lose alcohol if you use it you can certainly sparge with a
nylon sack absolutely if you want to have it in your pot during the mash fine
but we definitely recommend doing the full Scarb so you’re getting all that
color and flavor and most importantly the fermentable sugars so that you’re
getting the full ABV of the beer otherwise if you’re just soaking the
grain and the total amount of water you’re not and not kind of cycling it
through you’re not getting all that sugars yeah and last question before we
move on to the last step is just shelf life for the kids and if anyone you hear
sirens we are filming in our kitchen in Brooklyn and that way is a police
station and that way is a fire station and that way is the Manhattan Bridge so
we are definitely in the city so excuse these sirens but just shelf life was the
question if anyone’s curious about like how good their their kit is on the back
of your yeast packet is a date so I think yeah check the date when you get
your kit I can currently you’re the ones we’re shipping out either have a march
2020 or a July 2021 date so that’s that’s you know fresh it’s well on the
future the hops in here are vacuum sealed which is like the best way to
store hops by far and the grain is in a really thick plastic so they stay fresh
for for quite a bit but is your yeast as your as your freshness gauge yeah and if
you if you have the kit just kind of in a closet for a couple years and need
fresh cheese to shoot us an email and on our accessories page you can get a
replacement and get brewing so we’re going to fast forward the mash has been
going for 60 minutes it’s great and now we’re going to mash out which is just
heating this up to 170 degrees and stirring so yeah the mashed out is
important because 170 degrees is basically your rule of thumb for the
next few minutes you want your green to be at 170 and you want your water to be
at 170 and your goal is basically keep those both at 170 until you have
finished there’s a lot of jargon words so this is gonna be your I think your
first jargon word it’s called the wort wor T pronounced too worked but it’s
basically pre beer so it’s the liquid that will become your beer and Stephen
said heating up water what he’s referring to it it’s behind us here we
have four quarts of water heating up to 170 degrees and that’s going to be our
sparge water if you’re only working with one pot if you have two it’s great to
get it started ahead of time if you only have one you’ll watch ants fir this into
a bowl and then start heating up your water in the same pot you can totally
get away with it but it’s definitely handy to have to so this is good to go
go and we put this part word down below so you can get a little vocabulary
lesson as we go that’s what we’re about to start right now so we’ll be doing a
little bit of wrestling rinsing there’s we have a lot of swap outs and ready
because the actual brew day when you’re doing it at home is gonna be close to
three hours or so but we’re gonna try to condense it all into a half hour 45
minutes for you today so Eric is just prepping a pot over there so this barge
is one of those weird words it actually translates so to sprinkle even though it
sounds a whole lot scarier but basically your goal is to get out
all the sugars that you developed from you the mash because remember you’re
turning starches into sugar now you want to get that all out of the grain because
while it was fine as a nice little pot of oatmeal it’ll be better as beer so so
clean pop and a strainer the strainer is amazing because it holds all of your
grain once again know your own kitchen equipment if you’re a smaller strainer
you might be doing this in two batches totally fine just don’t pour more than
then your strainer can hold cool and yeah we have we have questions we’ll get
to them but now so first you’re just pouring in the grain and all the liquid there you go got the cut just in time
for you people at home but here you go it’s a real nice real nice view of what
you’re what you’re talking about right now and so and now I’m going to pour
over the additional sparge water and this is kind of just like a big thing a
pour over coffee you wanna do it oh you know get it all over slowly evenly and
this step makes you realize why barley is wonderful and barley is so popular in
beer making because it has a tough outer husk that makes the sparge possible so
when you’re pouring through it’s actually going through if you’re having
making a beer with a lot of wheat or a lot of ride this can get a little bit
gummed up also we’ve done like gluten-free beers with carrots and beets
and vegetables vegetables can also get gummed up too so then we go everything
in and one of the questions we get is about that first liquid with that you
mashed with whether you save that absolutely all the liquid goes into the
sparge and will be part of your boil so this is
your first first cycle through first running yeah so now we’re going to move
the strainer back to the first pot that we started with and we’re going to then
take this and pour it straight through yeah and again we’re just gonna pour
through very slowly and it’s okay if at the beginning you pour a little quickly
because remember you’re dealing with hot liquid
and while slowness and you know his uh primary concerns cuz you’re gonna get
more sugar out of it number one a rule is to be safe and to not spill because
you have to be a good roommate and you also have to not burn yourself so it’s
hot it’s not scolding but you know just be careful and you’re just pouring it
through slowly and evenly and Erika said before it’s like pour over coffee so if
anyone else is a coffee nerd and I know there are a lot of you because we make
beer we went to perennial which is a great brewery and we were talking to
it’s down in st. Louis and the brewer there was basically just saying how he
got really really into beer obviously and then he was like what’s another way
to spend a whole lot of time and getting really into a subject so he went into
coffee let’s do it kind of we do too we have a lot of coffee stuff too so just
pouring it and we also make cheese and fermented vegetables if you’re
interested in other food ferments um definitely check out our YouTube farm
study channel we come up with new recipes every and new videos every week
for things like kraut pickles fermented hot sauce so if you want to expand your
fermentation beyond beer we’re happy to show you how yeah we just put up a video
for pineapple tumeric mint kraut and like even if you’re like kraut skeptical
because you know how many times have you been to a beer garden and you’ve gotten
that big plate of crowd mix your sausage and like it’s good but you’re not like
going home and eating it necessarily buy on its own but you can do some really
cool stuff with kraut dad Adam yeah so if you’re into making weird and fun
beers I might turn my you might be interested and that’s just at farm
steady so the sister a little slowly um it’s gonna go through yeah well it’ll go
it’ll go don’t need to rush it just yeah take your time
the thing to remember is this is a new ink
da and New England IPAs have a fair amount of wheat and you might be
thinking like that’s odds like I don’t really think of there being wheat in an
IPA but what’s different about a New England IPA as you know at home is that
it’s super super cloudy and it’s super super aromatic and hoppy so we is cloudy
wheat makes things cloudy it’s gonna be a lot more things in suspension because
of that it also slows down the sparge and there’s actually a fair amount of
wheat in here it’s not quite half but it’s it’s a substantial amount so that
will slow your spark so it’s nothing to worry about if it’s going through slowly
just take your time and also what that means later on is that when all those
hops are bubbling on your nose it’s because the wheat is in there kind of
helping it all stay yeah floating holding it up like little little
floaties and in your beer exactly and so our questions yeah we got a few
questions so again we’re just gonna let this drip and yeah so the thing with
this is you can actually taste the grain as you go and it’ll get less sweet as
you as we do it yeah and you can you know help it move along but do it slowly
gently uh you don’t have to force it through don’t splatter it all over the
table like I did a second ago great cool so we have some questions how large is
the strainer that we sell on the website this is it
this is the strainer this is the pot that we sell on the website this is what
we use we only sell what we what we use every day so it’s kind of perfect you do
want a large strainer you might not have a strainer that large at home if that is
the case you can break it into two batches it’s not the end of the world
there’s a lot of you know you can you can work around a lot of tricks to make
a successful batch of beer the important thing to remember is that people have
been making beer for thousands of years and they didn’t have this they didn’t
have this they didn’t have that they didn’t have this they didn’t have sirens
thousand years ago but they made successful beer so it’s nothing to worry
about and to just recap the process if anybody
jumped in late the first step was the mark the mash yes where we just heated
the grain in hot water for an hour then the sparge where we took that grain pour
an additional hot water over it and collected all the liquid this liquid is
now called wort and it’s going to be our future beer and it has all that color
flavor and fermentable sugars from the grain the grain is now spent grains you
don’t need it anymore for your brew day but if you if you feel bad throwing away
a pretty substantial amount of grain we have recipes on our website on the mash
for truck dehydrating this making pizza dough making cookies you can do a lot of
really great recipes with it it’s also excellent for compost it is a brown so
when you’re doing a compost fresh vegetable scraps are greens and like
dead leaves or browns and you layer them and so this is a brown year-round that
you can use which is great and it if you where you’re a brewery we would be
carting it off to like a pig or a chicken farm so if you’ve lived
someplace with chickens and pigs they love to eat it as well yeah and I’m just
tossing up a real quick shot of that yes big grain chef but tons of recipes one
of the ones at the top is the spent grain granola I love it it’s it’s it’s
like a it’s a free ingredient because you’re like a two-for-one ingredient
because you’re getting beer and then you can use it to make other delicious
things and all you’re really doing is stripping out all the sugars from the
grain so it’s actually like a healthier grain to begin with so this do you want
to get a close-up of what’s in the pot now absolutely oh and then there was
another question about the pumpkin beer we have a pumpkin beer
we actually do some pumpkin in the mash yeah traditionally that was actually how
you made pumpkin beer pumpkin beers didn’t used to always taste like pumpkin
spice latte there was mainly because pilgrims did not have enough grain to
make beer so yeah that’s gonna be the same deal where it’ll be a little slower
yeah so when grain stores were low people didn’t want to give up bread and
they didn’t want to give up alcohol so they’d substitute with some root
vegetables to get sugars and convert those yeah so but okay so this is your
spent grain the close up of that yeah and then here is your wort that W alarm
tu wo are pretty bro sounding word but it’s going to be future beer so will
like it um you can you can start run this through a third time it’s up to you
a good test is you taste the grain before and then you taste it after
you’ve run it through twice and if it’s still sweet then run it through again
there’s still more fermentable sugar is more stuff you want to get out of that
grain three times is great we don’t tend to do like five six times because you
start pulling and tannins and things that you don’t want in your final beer
so as long as the grain tastes pretty much like a neutral card for tea not
super sweet then it is spent and you’re done with it exactly cool so step one
the mash step two the sparge we’re done and step three one of those super
jargony words the boil I mean not jargon at all so the boil is exactly what it
sounds like you bring this to a boil and for most recipes that’s when you start
adding the hops New England IPAs are special and we actually add the hops
before we even bring it to a boil yeah exactly it’s it’s a fun word called
first wort so what this is doing is basically adding hops before you
actually heat up your here so that’s a popular question is
like when do I actually start the timer when do I add the first set of hops
typically it won’t be right now but just keep in mind this time it is
so remember read your instructions very carefully before you start brewing and
we’re actually going to add some of our hops right here and the New England IPA
uses two of my favorite hops ever cascade which I’m super popular in most
American IPA is like orangey pine and mosaic hops which are less common but
delicious they have a berry flavors which um is it’s pretty uncommon in hops
but it’s it’s a really great combination and it smells so good so we’re gonna
just pick these guys yeah bring this to a boil and the boil even if you add the
absolutely does not start until the timer doesn’t start until it’s actually
boiling we’ve been heating this up a little bit
to speed this whole day long but you’re gonna put it on Heidi
so as high as your burner can go at this point until you get to that boil and
let’s see so we’ve got a question is this five to six liters of work um
essentially yeah because again we’re making a gallon which is just shy of
four liters at this point before you go into the boil you want roughly 20% more
wort than your finished beer because just like if you’re making a soup or a
stock or a sauce you’re gonna be reducing that liquid this is when making
a beer really does feel like cooking because you’re just boiling something on
your stove and you’re gonna notice that is the water level is going down and
that makes total sense because here you’re just firing out the stove and
once it gets to a boil you want to reduce it so that it’s not
bubble bubble-butt kind of like the lowest temperature that it still keeps
out of oil to avoid too much of evaporating off if too much does and
when you pour it in here it’s like here and you want it up here tap it with cold
water you just reduced it and shoot for a lower boil next time and we got a
question if someone wants to get a kit that we don’t ever have on our site
anymore what should they do you can always send us an email at info at
Brooklyn Bridge are calm and we’ll either direct you to a store that might
have it near you or we might be able to make it or maybe we should come are you
missing and also we can tell you how to do variations on the recipes that are up
on the site right now we have always liked experimenting it’s your beer once
once you’re making it in your kitchen so if you’re looking to add fruit or
looking to add spices and wondering where you put them in we’re happy to
tell you exactly but a general rule of thumb is kind of like this is like a
soup anything you put it in the beginning that’s going to be your
background flavors they’re gonna hang up and meld so if you’re if you’re doing
you got 30 things in there that’s when you normally add two bittering hops and
that kind of you’re not getting a lot of aroma and flavor but you’re getting that
like deep bitterness so spices thirty spices like cinnamon you can add in
earlier in the boil things that are fresh like fresh herbs flowers fruit you
want to add at the very end and that’s because the less time it spends in the
keith’s the more aroma and like top flavors you’re gonna get and the more
time is like melding into the background and creating it delicious and that
definitely includes citrus because one question we have is someone during the
grape through honey ale and they want to know if they can switch it out with
tangerine so they’re making a tangerine honey ale and absolutely with that
you’re still going to be adding it at the very end because you want to get
that citrus aroma and then thank you to Brian who
demands that if anyone’s looking to make some of our old beers we do have two
books that we wrote two books you should check them out ones Brooklyn free shops
beer-making book and the other one is make some beer small batch recipes from
Brooklyn to bamberg where we basically traveled the globe coming up with beers
inspired by some of our favorite craft breweries not sure where you are but I’m
sure one of them was pretty close to you and a handful of recipes straight from
the brewery so evil twin contributed a recipe some really really great beers in
there to make yeah and then one person just wanted a clarification on the
volumes of water so again for the mash we heated up two quarts yeah and that
depends on the recipe of so if you’re making a higher ABV beer that has a lot
more grain it might be two and a half two and a quarter quarts this recipe
your instructions will tell you was two ports so we heated that for the mash and
then we heated an additional four quarts during the sparge so one and a half
gallons of water have so far gone into this beer two quarts four quarts and
then there’s people and you’re saying what is a quart yeah long story but it’s
essentially a quart as a leader yeah yeah so two ports is 1.9 liters for
quartz is 3.8 liters and just to run through those temperatures mation was
160 degrees Fahrenheit 71 degrees Celsius kept it in a range of 144 to 152
degrees Fahrenheit or 63 to 68 degrees Celsius mashed out at 170 or 77 and now
the boil you don’t even need a temperature so I get to stop doing
Celsius which is great and the question we got was yeah bittering hops first yes
so this is a little different because mooing good IPA isn’t super bitter to
begin with but typically yes you add hops for bittering toward the beginning
so let’s say if you’ve brewed our everyday
yeah that has Cascade hops and Columbus hops you have the Columbus at the very
beginning and then you add the Cascade as you approach the end because that’s
your wrong so some usually it’s a little more
clearly defined here you’re been adding to like super aromatic hops that you
will happen to be using also for bitterness in the beginning yeah and a
lot of them so I already added in a bunch but you can see I have a whole lot
more the fun part of the New England IPA is that only actually two of these cups
go in on brew day the rest you save you can store it in the fridge for to add
directly to the fermenter and that’s how you’re getting all the hop flavor and
aroma and like none of that’s boiling off because it literally just went in
cold days later mm-hmm yeah and another question about the citrus do you add the
peel or the juice we for the longest time just do the peel which gives you a
really nice citrus aroma it kind of complements citrusy hops but
increasingly what you see are these like citrus IPAs where they’re just like
super super juicy we actually have one out it’s a collaboration with brew dog
it’s their Elvis juice which if you want to brew one it’s really really good
super slick spiky and citrusy and with that we actually take grapefruit and
just squeeze it over the beer and just drop it in it’s it’s it’s pretty great
to just have the half of the like behalf of the citrus in there you’re gonna get
a super super citrusy beer but it’s a little bit different than what like the
good honey is out of the box but by all means
you can do it so we’re gonna do a quick swap out we have a boil underway turn
that back on and we’ll get a nice tight shot of that the boil okay cool so what you’re seeing
here is the boil this is a quite vigorous so we can probably turn it down
a little bit because this just started boiling so we’re gonna turn it down a
little bit because we want a nice like rolling boil it’s still bubbling and so
you see like here you got foam there you got foam when the boil first starts the
whole thing is like basically all nice and foamy what you see here that’s
called the hot break so that is when you actually start your timer when you
notice the bubbles piercing through that foam that’s when you should set your
timer typically it’s gonna be a 60-minute timer all of them are going to
be a little bit different we say 60 minute timer cuz most most of the beers
that we sell and make have 60 minute boils a 90 minute boil is something you
can do but that’s gonna be a lot thicker if you ever drank dogfish had sixty
Minute IPA 90 minute IPA and 120 Minute IPA the simple difference is that one is
boiled for 60 minutes one is boiled for 90 minutes and the other boiled for two
whole hours and that’s why one is a normal drinkable IPA one is a pretty big
double IPA and one is a really really big IPA that’s just like thick and
syrupy theory because we don’t boil down a whole lot Mark’s uh and the warrior
IPA on our site is a 75 minute boil so if you want to experiment with longer
boils and more Imperial style beers that’s a great place to start
absolutely so nobody needs to watch pot boil for an hour including you while
you’re brewing set your timers for when you need to add in the hops and then
just don’t worry about it put it in its we always say that brew days are great
laundry days because you know you can you’re gonna be home you’re gonna be
doing stuff so yeah get more things done than just the beer and we have a
question just how much total hops are in here I’m fairly certain and I can double
check this after but for the New England IPA it’s a whole ounce of hops
like a half ounce of Cascade and that bouncing mosaic and then we have
question about cinnamon because if you were adding cinnamon to your beer it
would be during the boil and you’re gonna be adding that in the middle you
can do it you can do it 20 minutes in so it’s in for 40 minutes you could do it a
half hour cinnamon you’re going to get a lot of
flavor from that’s really delicious but and it can if it’s a cinnamon stick can
hang out totally and we have a question just where we source our ingredients
from so we use the same suppliers that your local craft brewery uses for the
most part hops we you know we get we got them from Washington State or again
that’s where the 85% of hops are grown the mosaic I actually is from New
Zealand they just hops are one of the one place in beer probably the biggest
place where tirar like what you’d normally think of wine really comes into
effect and climate and in addition to whole lots of selective breathing over
the course of decades really makes a tremendously different flavor hop from
one region to the other to one varietal to the other okay okay I think ooh
someone wanted to make the dandelion grew it that’s a great beer one of my
favorites so grits are really cool it’s a beer without hops and beer existed
before hops or I mean types of beer existed and so came named Charles said
we gotta use hops now before that what you’re making here would look a lot more
like a natural root beer so you’d have like burdock root sassafras sarsaparilla
all these like all these things that were gathered and thrown into beer and
they eventually tasted something like beer there’s a couple examples I’d say
popular examples but that’s you know that’s like and that’s probably not the
reason the reason that hops got so popular for beer
other than that there they taste make beer taste
delicious is because they’re they act as a natural preservative so when people
were making beer and adding hops and they just lasted longer so they kept
doing it but we made a dandelion fruit where we use dandelion greens for that
bitterness and then added lemon peels and peppercorns and it’s it’s super
light and flavorful and delicious and one of my all-time favorite beers that
we’ve ever made yeah and you could probably actually
make it if we could send to the instructions and you could probably make
it with either the base of the New England IPA because it is pretty high in
wheat which they grew it was or something like the Berliner Weisse yeah
the Berliner Weisse would actually be the best thing if you wanted to make
that at home and then plus you can make it sour yeah you want to make a sour
grit I think I might be making that next that sounds delicious
I think well we have this all set up we might just go ahead and do that let’s
see do we have a brute IPA stay tuned after the boil for 60 minutes you want
to cool this down we did that just in an ice bath at the kitchen sink takes about
20 to 30 minutes it’s not it’s not a super long time to pull down just a
gallon a beer but you want to make sure that you have ice or ice packs ready
before your brew day and to save time today we have one already cooled because
we’ve definitely done demos where we’ve had to pour hot water into here and then
add yeast and shake and you see see was really cringing this is to individuals
understand pouring Holly when you can be pouring it on your feet and at this
point well we talked about sanitizer in the beginning this is when it becomes
extra important because you know things over 170 degrees are generally
considered sanitizer sanitary that’s hot those things don’t survive but remember
you’ve just pulled down your beer so you know we’ve rinsed the jug we’ve been
soaking the airlock we have our spray bottle Erica
took step out of the bowl of sanitizer you’re gonna spray liberally sanitizer
it’s no rinse sanitizer so you don’t have to be super concerned I wouldn’t
pour it in your beer but the couple drops get in totally fine and we tell
you to sanitize the whole time because you know three three hours in you’re
taking breaks you’re eating snacks it’s a good habit so that all of a sudden
you’re not scrambling to start dunking things it’s already here you’ve been
doing it the whole time and Nicholas asks that with it being winter can you
just put your beer outside short answer yes
just put a pop cover put a lid on your pot remember the whole thing about
sanitary conditions so keep it clean remember to sanitize the top of the lid
put it out in the snow that honestly works pretty darned great if you have a
larger basin you can fill that with like cold water and to leave it there when
you start your brew day it’s gonna be pretty cold by the end of it and then
just kind of float your don’t exactly float your beer in there but yeah you
can definitely cool it outside views whatever it means necessary all right
you want to pour this in so we have a pretty large strainer and it has a
really cool mesh guard in it the New England IPA it’s pretty much just hopped
so it will catch any hop sediment in it but if you’re bringing some wacky ears
like that dandelion threw it where you have all the dandelion leaves it’s
really helpful to have something to catch it otherwise you can sanitize your
strainer again and over your funnel but you want to the only thing you want
going into the fermenter is the liquid and none of the spices that you’ve added
along the way well I’m the tall one so just gonna pour this here and another reason why we like having
the strainer is that it just Airy it’s your beer a bit more so yeast likes
having kind of aerated beer at this point so anything you can do to just
introduce more air at this point it is a good thing later on in the process you
want to minimize those I feel that a little I I got excited that’s actually
it’s perfect so though if you notice a one gallon mark there that’s what you
want to even if you have some extra liquid that goes like all the way up
here you don’t want to fill it that high because the yeast needs room to Bowl we’re switching to that close shot so as
you can see let me know if you can have trouble seeing it but there’s a one
gallon mark right there that’s what you want to fill your beer to now we’re
going to add the yeast as the east so why we stress sanitization all the way
it’s a because now this delicious wort it’s full of sugar and all the wild
yeasts and bacteria in the air kind of want want to get at it and so keeping
things clean along the way ensures that your ale yeast is the one that will win
wild yeast is great if you’re making a wild fear but if you’re making a not
wild beer then you definitely want your a least to win so I’m gonna add this in
and sorry we did get a request to see the dog oh that is Porter she is a beer
dog that was that was who you heard only once I should say okay you gonna
step on cool hmm so they have the East here and it goes into a blonde okay so
we’re gonna pour more in there so just get the whole packet in there it’s going
to just float right there at the top you got a cool cool bottle bobble view so
that’s what you’re gonna be seeing and there’s it’s kind of debate whether you
should shake it or least shake it so we’re now just going to again sanitize
you can do this screw cap stopper so that it’s less an area undercover or you
can just cool scoop stopper on hand is sanitized you’re gonna just lift it up
and shake it and you’re just waking up the yeast and introducing them to this
party that is going to be their meal for the next two weeks exactly so when we
talked about getting air in there that’s just what we are doing if you were a
brewery you would basically toss a big like you would get a can of air or like
a you know big tank and put an air stone kind of like if you had an aquarium but
we don’t we don’t have an aquarium actually do have an air stone but this
is a lot easier every so often just take your hand off because there shaking is
basically creating a little vacuum in there and that’s how you know that the
air is being absorbed into the liquid so we’re gonna stop shaking there but if I
were doing this another day I probably shake for another minute or two but it’s
it’s because I just love shaking it so for the first few days of fermentation
you’re going to use the block tube I know I said earlier that you didn’t need
that’s tubing today you do so I quickly dumped it in you also use it in bottling
day and you can actually use the same bowl that you had your stand
they’re in so we’ve want to end up your tubing and put the other into your
fermenter you don’t want to push this into the liquid if you do you’ll
accidentally siphon your beer out so about an inch of the way in just so it’s
not gonna fall out if your cat runs by but it’s not going to fall into the beer
and accidentally site the knot the wrong way exactly and one thing you
can do you can do a bowl but one thing that works pretty well is a beer bottle
now you then put in a six pack it’s not going in any way or the tube can’t come
out because the opening is so narrow plus no dust or anything else is gonna
fall into it so that’s one like easy trick that you can do a jar also works
pretty nicely because it’s pretty stationary and you can you know keep
keep other stuff from getting in pretty easily and with any of those options you
can use the same sanitizer that’s in your bowl and just pour it in you don’t
have to make fresh sanitizer every time it touches something
it’s sanitizer it’s clean so as long as you’re dumping green into the sub you’re
good to use it for the blow-off tube and we had a question about just the amount
of yeast these are roughly 3 grams or so of yeast this for a one gallon batch
larger five gallon batch might be using like on 11 grams packet 11 1/2 gram
packet is kind of the standard size that you might see so the reason for a
blow-off tube is because the most activity happens not immediately so when
you put this in don’t like sit here staying and wait for the yeast to start
bubbling it’s gonna happen like 6 to 12 hours after you finish so the next
morning check your beer it’s going to be bubbling away and to get rid of all that
co2 you have the blow-off tube after 2 to 3 days it’s going to calm down a lot
that’s perfectly normal nothing bad has happened to your beer they’ll still be a
lot of activity it’s just not enough to like throw the airlock into the air so
you can switch to the airlock airlock you want to sanitize so definitely you
can use the sanitizer that you’ve had for the blow-off tube or if you set some
aside or if you keep some in a spray bottle
like we do all the time you have it handy but this is your airlock you want
to fill it two-thirds of the way with sanitizer then put your little dome on
and the cap shake it so that any sanitizer that did sneak down into there
doesn’t get into your beer but once again a couple drops totally fine and
then you’re going to put that here so now you have your airlock in your screw
cap stopper this is still tucked away in a cool dark place you know hops are
broken down by sunlight so you don’t want to store it on your kitchen table
by the window you want to tuck it away during fermentation but otherwise this
is great to go for the full two weeks and it will the first few days after
switched into the blow-off tube you’ll see bubbles in here and those will start
to stop – but don’t bobble early we always get this question if somebody’s
traveling whether it’s better to bottle early or to bottle late always bottle
late bottling early there can be too many – you have it haven’t finished
fermenting yet so you don’t want to bottle it there’ll be too many
fermentable sugars you can lead to over carbonation an extra week an extra two
weeks in the fermenter it doesn’t hurt it also definitely opt for bottling late
/ early and especially in the winter or if you live in a cold house fermentation
will just take longer colder temperatures so when in doubt just just
wait a few days wait a few weeks you want to be looking for any sign of like
bubbles happening at the top there if bubbles are still occurring either on
the surface of your beer or on the airlock just wait so we had some
questions about just confirming the temperature so mid 60’s mid 70s are
ideal yeah Anneliese pretty much like the temperature you like to live in so
as long as it’s comfortable for you it’ll be comfortable for them if it’s a
cold garage they’ll go to sleep don’t do that
launder nice takes a lot longer and likes colder temperatures so it’s a
little bit more difficult do at home so we all our kits are with a
lease which ya mid 60s to mid 70s it is great for and while adding your yeast to
beer that’s still too hot will kill your yeast adding your yeast to beer that’s
too cold is just keeping it asleep basically so warming it back up little
wake up and you’ll be you’ll be fine so nothing to worry about so if you’ve
realized that like oh geez I put it in the basement again it got cold it’s fine
just move it to somewhere not as cold and it’ll just be fine after couple yeah
and we’ll it will wake back up but yes definitely check the surface area make
sure there’s no bubbling before you bottle uh during fermentation this is
going to look murky New England IPA is never going to get super super clear but
it’s going to get a lot less murky and that suspended yeast and hot matter will
start to settle down so one week in you might have sediment like hanging out
about halfway it’s going to look a little crazy
nah-nah appetizing but totally normal that sediment will continue to fall and
compact until it’s ready to be bottled and so at the end of fermentation you
should have kind of like a three-quarters of an inch to an inch of
sediment that’s pretty compact at the bottom if it’s still like a quarter of
the way up give it an extra few days give it an extra week until it’s it’s
settled out and we have a question about double dry hopping so when we switch the
airlock we actually show they’ve added some hops yeah
these hops went in at the very end of the boil we’re done with them but these
hops are supposed to go in three days so when we switch to the airlock we’re
already opening it up that’s a great time to add some hops there you go so
hops luckily are antiseptic so you don’t have
to sanitize your hops because hops do that job for themselves so yeah and a
fun fact the only other real commercial use for hops is an all-natural do
so if you look in the back of like Tonks tom’s of Maine deodorant you’ll see hops
but otherwise and it’s for those antiseptic properties so we’ve added
some hops straight to the top you don’t want to shake it at this time because
remember while adding oxygen at the beginning was great adding it now is not
good your beer will get oxidized so you just let it sit there and yeah that’s it
so you do that after three days of fermentation then you’re gonna do it one
more time a week from this so basically like just a couple days before bottling
so so basically you have your beer you you have your free day you start
fermenting three days later you switch it from a blow-off tube to an airlock
you add your first round of double dry hop beer hops yaga hops and then a week
after that you add more hops so basically but we did like two fifths of
the hops then we did another fifth of the hops at the end of the boil we do
another fifth of the hops let’s call it 20% of the hops after three days and the
last remaining 20% a week later and it’s a equal parts cascade in mosaic the
whole time so you’re adding both of those hops in equal amounts five of four
different times and this beer is going to be cloudy because those hops while
they will be settling down they’ll just be hanging out in your beer
a lot more than that normal so yeah and that’s basically how you make beer so
right now remember you want to keep it out of direct sunlight so we have a lot
of light here but as soon as we’re done we’re going to put it kind of around the
corner’ either in the closet or you can cut it put it under the sink just
somewhere out of the way because all these hops are broken down by UV light
and if you don’t have a place that you can close that or it’s a cabinet that
gets opened all day long and you’re worried you can always put it in like a
dark bag and tie it up and it will be perfectly safe that way too yeah and
yeah and that’s basically how you make beer so we’re just gonna answer a few
more questions thank you so much and I’m Steven this is Erica we’re from
Brooklyn brew shop and yeah we’re so glad that you chose chose this time to
take with us to learn how to make beer there’s something we love doing and we
hope you do too so with that said we have a question
about less hoppy beers someone’s making the chocolate maple Porter which is one
of our favorite beers they want to know what the hops amount to there I think if
you want to know the measurements like 0.4 ounces of fybel hops but more from
another perspective even with beers that are not happy at all it’s important to
add some hops because as you’re tasting the green you’ll be tasting that
sweetness and beer without hops is really sweet and kind of unbalanced and
weird so adding some hops is going to give your beer balance even if it’s not
coffee at all and actually New England IPAs are strange in the sense that
they’re not bitter which for all of that those hops the way you put them in
you’re making sure that you’re not getting the bitterness but are getting
all the flavor and aroma and like fun very and citrus and pine but not that
like bitterness that you might not like if you don’t like hoppy beers yeah and
then questions about bottling we’ll be doing that in the next video so we’re
gonna be this is the first so if you want to thank you for kind of being our
very wonderful test subjects first ever live while we’re answering questions but
um we if you signed up through the site we’re going to be sending out this video
after and we’ll also be inviting you to another class where we do bottling and
kegging yeah and we’re gonna be keeping it up pretty consistently so if you have
any questions send them our way at info for tofu shop comm or head to any of our
social media channels Instagram Facebook subscribe here because this we’ve
actually kind of taken a little time off of YouTube we apologize but we’re gonna
be doing videos a lot more consistently with just information about our the
beers that we make beers that you might be drinking I’m just saying we want to
get inspiration from you just you’re getting inspiration yeah so if
there’s a video you want to see definitely let us know and we’ll try and
get into the lineup yeah and then we have just a question about so we wrapped
in bottling questions about types of sugar it does depend on the recipe that
you’re making for some darker beers we do maple syrup for lighter beers we do
either honey or you can use a smaller amount of table sugar yeah if you’re if
you want to use table sugar instead of honey or maple syrup shoot us an email
it is a smaller amount because that sugar is more fermentable will add more
carbonation so we just want to give you the right amount of it if you’re vegan
don’t have honey agave is an even substitute so you can substitute 3
tablespoons of agave instead of honey and it will be treated the exact same
way then we had a question of someone who filled it a little bit past the
gallon mark should they pour it out if it’s in there it’s fine don’t worry as
long as you’re not like up to the neck you’re okay you want to leave basically
some surface area and you also don’t want it to be so close to the top that
it’s just gonna ferment and shoot out but as long as you’re just a little bit
above that is fine hello from the Netherlands
hello Netherlands we have a question about gravities someone wants to know
the original gravity and final gravity I don’t have that for this one off and in
the top of my mind but if you want to know just send us an email at info at
Brooklyn food shop comm we will send you the gravity is there any of our berries
for any for any beer if you have any questions ever just let us know and
we’ll happily send that over to you we don’t really talk in gravities because I
scare people we don’t scare people and it’s a lot of numbers if anyone’s not
sure what we’re talking about gravity is essentially a way of measuring the
density of your beer and alcohol is less dense than water so as water and sugar
become alcohol the density of your beer changes so it’s a good way to gauge when
your beer is basically done and it’s also a way to measure the alcohol level
of your beer yeah we do have hydrometers on for thin brew shop comm if you want
to start taking the gravity and it’s something that with our
filling wine kits it’s only it’s how you know it’s done so we definitely
recommend it with that and higher ABV there’s some but for just regular beers
you can you don’t need it but if you want to get into into all the stats of
your beer it’s a fun thing to learn yeah someone wants a video on making cookies
from spent grain ah well yeah yeah we can figure something out in the meantime
remember go to our website at Brooklyn beer shop comm hit up top articles and
then go to spent grain chef I will not lie by saying we actually have the best
collection of recipes mostly done by Erika of recipes using spent green
something we’ve been doing for like a decade now like really adventurous great
recipes turning something that you’d normally throw out or if you were a
bigger brewery feed literally two chickens and pigs and turned them into
like really complex good desserts those banana bread spent grain granola and the
spent grain pizza dough are my three top recommendations for like your first brew
day because they’re easy they’re delicious and not super complicated and
you already did something a little bit complicated on through day so but I love
all the recipes out there and we got a couple questions about how to raise the
alcohol of your beauty I mean how do you do it does what is the connection
between starting a beer and then like beers that have different degrees of
alcohol and number one rule of fermentation is sugar becomes alcohol so
you have to increase your sugar one way or the other
typically that’ll be by brewing with more green so if you’re brewing a beer
that’s like 5% alcohol it’ll have less green typically than a beer that’s 7
percent alcohol it’s mostly base malt you’re gonna be increasing that base
malt which we talked about in the beginning because that’s gonna turn into
sugars that will turn into alcohol another way which we didn’t really talk
about here because this beer doesn’t use it but you can add sugar during the boil
and that you add at the very end after you shut the heat off because you don’t
you want to leave all that sugar as fermented
as it is but things like the chocolate maple quarter you add maple syrup and
grapefruit honey ale you add honey Belgian style beers you use candy sugar
so we have a great bourbon double recipe up the website that is one of my
all-time favorites and it comes with a Belgian candy sugar which looks like
rock candy it tastes like rock candy it’s delicious and what it does is up
the alcohol of your beer without adding any body so it’s a wide Belgian triples
are so dangerous because they drink pretty light but are actually like nine
to eleven percent alcohol which is definitely going to get you tipsy and if
anyone’s curious this is the beer making mixes page on the site we have I don’t
like it 14 or so a lot maybe 20 mixes right now including the one at the top
which is really really silly called the unicorn IPA if you ever want to make
that it’s it’s a it’s a pink beer it’s really funny we actually we do a lot of
testing to figure out what sprinkles actually float the best so it’s a it’s
also a double dry hot IPA that you add a little beat to it so it’s like good both
a beer that started as a joke but something that is actually quite complex
and delicious delicious and we include sprinkles so and if there if there is a
recipe that you’re wishing me brought back it’s um there is something that you
want us to brew next definitely let us know for always experimenting with new
ones and changing up the mixes seasonally and would love to hear from
you so yeah with that said keep in touch yeah – Brooklyn Khrushchev comm head to
our Facebook Twitter and Instagram and remember to tag make some beer yeah if
you hashtag make some beer on Instagram we love sharing it in the stories
sharing it with our posts we’ve really we can’t be in the kitchen with you but
we love seeing your beers hearing your question and I should notice that I was
pointing to all those things sorry that you didn’t see it but I was just doing
my name that was it they keep in touch and then the social media and then
make some beer thank you again for bearing with us and yeah thanks for
tuning in I will definitely be hosting more classes and sending out of recaps
with the video of this one but have a great Sunday thank you great Sunday bye
bye

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