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Broken Tree Brewing Co
Registrace 8. 01. 2020
Our home brewing adventure. We've got 7 kids, a new brew system, and a love for craft beer.
"Kitchen Sink" Lager - Full Brewday - full recipe in description
Every once in a while, I run down my grain to a few lbs of things. Normally I'll throw together a kitchen sink style beer (toss everything in), with some planning of course. Today I had a lager yeast ready to go, so opted for an Amber lager in terms of style guidelines. Full Recipe below:
5.3% / 12.5 °P
Batch Volume: 12 gal | 45 L
Boil Time: 60 min
Mash Water: 8.86 gal | 33.5 L
Sparge Water: 7.4 gal | 28 L
Pre-Boil Gravity: 1.047
Vitals
Original Gravity: 1.051
IBU: 19
Color: 9.7 SRM
Mash
Temperature - 149 °F | 65 C- 60 min
Mash Out - 167 °F | 75 C - 20 min
Malts
12 lb (5.4 Kg) Pale Ale 2-Row - 2.8 °L
5 lb (2.25 Kg) Munich Light - 6.6 °L
4 lb 9.6 oz (2.15 Kg) Pilsner Malt - 2.1 °L
2 lb (907 g) - Caramunich I - 38.2 °L
2 lb (907 g) - Chit Malt - 1.5 °L
8 oz (226 g) - Acidulated - 1.9 °L
Hops
0.5 oz (14 g | 9 IBU) - Magnum 14.2% - First Wort
0.5 oz (14 g | 3 IBU) - Select Spalt 4.3% - First Wort
0.75 oz (21 g | 2 IBU) - Select Spalt 4.3% - Boil - 15 min
0.5 oz (14 g | 5 IBU) - Magnum 14.2% - Boil - 15 min
2 oz (57 g | 2 IBU) - Select Spalt 4.3% - Aroma - 20 min hopstand (while chilling)
Miscs
1.5 ml - Lactic Acid 80% - Sparge
2 items - Whirlfloc - Boil - 15 min
2 tbsp - Yeast Nutrients - Boil - 15 min
Yeast
4L Starter W/ 2 packs White Labs WLP800 Pilsner Lager
Fermentation
Primary - 50 °F | 10 C - 4 days
Primary - 55.4 °F | 13 C - 1 days
Primary - 62.6 °F | 17 C - 1 days
Primary - 66.2 °F | 19 C - 1 days
Cold Crash - 41 °F | 5 C - 7 days
Lager - 33 °F | .5 C - 3-5 months
5.3% / 12.5 °P
Batch Volume: 12 gal | 45 L
Boil Time: 60 min
Mash Water: 8.86 gal | 33.5 L
Sparge Water: 7.4 gal | 28 L
Pre-Boil Gravity: 1.047
Vitals
Original Gravity: 1.051
IBU: 19
Color: 9.7 SRM
Mash
Temperature - 149 °F | 65 C- 60 min
Mash Out - 167 °F | 75 C - 20 min
Malts
12 lb (5.4 Kg) Pale Ale 2-Row - 2.8 °L
5 lb (2.25 Kg) Munich Light - 6.6 °L
4 lb 9.6 oz (2.15 Kg) Pilsner Malt - 2.1 °L
2 lb (907 g) - Caramunich I - 38.2 °L
2 lb (907 g) - Chit Malt - 1.5 °L
8 oz (226 g) - Acidulated - 1.9 °L
Hops
0.5 oz (14 g | 9 IBU) - Magnum 14.2% - First Wort
0.5 oz (14 g | 3 IBU) - Select Spalt 4.3% - First Wort
0.75 oz (21 g | 2 IBU) - Select Spalt 4.3% - Boil - 15 min
0.5 oz (14 g | 5 IBU) - Magnum 14.2% - Boil - 15 min
2 oz (57 g | 2 IBU) - Select Spalt 4.3% - Aroma - 20 min hopstand (while chilling)
Miscs
1.5 ml - Lactic Acid 80% - Sparge
2 items - Whirlfloc - Boil - 15 min
2 tbsp - Yeast Nutrients - Boil - 15 min
Yeast
4L Starter W/ 2 packs White Labs WLP800 Pilsner Lager
Fermentation
Primary - 50 °F | 10 C - 4 days
Primary - 55.4 °F | 13 C - 1 days
Primary - 62.6 °F | 17 C - 1 days
Primary - 66.2 °F | 19 C - 1 days
Cold Crash - 41 °F | 5 C - 7 days
Lager - 33 °F | .5 C - 3-5 months
zhlédnutí: 89
Video
Homebrew How-To: Using a Lauter Grant
zhlédnutí 843Před 2 lety
An improvement i've recently made to my process is to include a lauter grant. This functions as a secondary filtration as well as preventing pump suction from compacting the mash. An easy adjustment that has really improved my brewdays.
Home Brew How-to: How to build a DIY Glycol Chiller for home brewing
zhlédnutí 7KPřed 3 lety
Glycol chillers are expensive! If you have the space and time, a DIY chiller can save you a ton of money, and works great. I built mine out of a window A/C unit, a cooler, and some wood. Pretty simple setup, here's the build!
Grain To Glass: Bavarian Hefeweizen - How to Brew (Classic Styles)
zhlédnutí 1,7KPřed 3 lety
After a recent Hefeweizen brew, I'm a convert to a once avoided style (for me). Bavarian Hefeweizen Full Recipe: Malts 5 lb 8 oz (2.5 kg) White Wheat 3 lb 8 oz (1.6 kg) Pilsen Malt 1 lb (453 g) Munich Dark Mash Temperatures - 118.4 °F (48 C) - 15 min - 152.6 °F (67 C)- 60 min Hops 1.25 oz (35 g) - Tettnang 4% - Boil - 60 min 1 oz (28 g) - Tettnang 4% - Aroma - 10 min hopstand @ 170 °F Yeast 1 p...
Homebrew How-To: Cold Crash Without Suckback | Chilling beer w/o sucking starsan in the fermentor
zhlédnutí 11KPřed 3 lety
We've all been there, get a beer totally fermented and ready to carbonate, only to discover that during the cold crash, you sucked in all the airlock fluid. Here's how I remedied that common problem. Simple aquarium check valves and mylar balloons go a long way. For those without a co2 tank, you can fill the mylar balloon with co2 during fermentation, just wait until after the first day or two.
Kettle Sours are Easy! How to brew a kettle sour - grain to glass brewing with kveik yeast
zhlédnutí 7KPřed 3 lety
Kettle sours can be easy, but sometimes recipes make them too difficult. Here's my process to making great sours every time with little work. Recipe: Water - no specific profile, just used my tap water with campden Grain: 4lbs (1.8kg) Pilsner Malt 4lbs (1.8kg) White wheat 1lb (453g) Flaked wheat 12oz (340g) carapils Hops: 12 citra pellets @ 15mins Yeast: Kveik Oslo (I used a slurry, but bootleg...
Grain to Glass: SMASH Beer (Single malt/Single hop) - Maris otter / Fuggle hop. recipe below!
zhlédnutí 3,8KPřed 3 lety
To pinpoint some issues with my brewday numbers, I brewed a smash beer with maris otter and fuggle hops. It came out quite good, even though I'd change a couple things about the hops. Recipe: Water Profile Ca2 49 Mg2 2 Na 20 Cl- 55 SO42- 40 HCO3- 57 Grain: 10lbs (4.5 kg) Maris Otter Hops: 1.5 oz (42.5 g or 16 IBU) Fuggle @ 60 min 1.25 oz (35.5 g or 10 IBU) Fuggle @ 30 min 0.75 oz (21 g or 4 IBU...
Grain to glass - light american lager - recipe in description
zhlédnutí 1,1KPřed 4 lety
We recently brewed a light american lager. It came out quite good! Full recipe Grain 9lbs Pilsner malt 1lb flaked rice 1lb flaked corn Hops 1.3 oz tettnanger @ 60 & 15 minutes Yeast Fermentis saflager (2pkgs)
Grain to Glass - Kveik Oslo Bohemian Pilsner(ish) - Full Brewday With Recipe
zhlédnutí 2,6KPřed 4 lety
I brewed a bohemian pilsner with kveik oslo yeast. It isn't a pilsner by style, but the beer is a very good pale ale/pils type hybrid. Full Recipe: Malt: 11 lbs 3 oz (5kg) pilsner malt 2 lbs 6 oz (1.04kg) pale malt (2 row) 11 oz cara pils (311g) (dextrine malt) Hops: 2 oz Saaz (56g) @ first wort 2 oz Saaz (56g) @ 30 mins 1 oz African Passion (28g) @ 10 min 1 oz African Passion (28g) @ Flameout/...
Home Brew How-to: How to Make an All Grain Yeast Starter at Home - Cheap and Easy Recipe included
zhlédnutí 960Před 4 lety
In this video I make an all grain yeast starter at home. Mostly because I forgot to buy some DME at my local store. This turned out well, and is currently fermenting an irish stout. Slainté. Recipe: 450g Pale Malt or 2 Row 1.5 q water for mash 1 q water for sparge. Mash at 166 degrees f, then put in the oven at 150 for an hour. Sparge with the remaining quart at 170, then transfer to flask and ...
Can’t you just connect a tank during cold crash and put it at 2 psi when using those pressure fermenters? Also is there a way to refill the bag if needed for longer cold crashes or lagering
No, those tanks can’t hold pressure, so you end up losing co2 because they’ll leak. I’ve never needed more than a full Mylar balloon, but you can always swap a new one on.
Thanks for the video
Thanks for the video. Do you sanitize your balloon?
I don’t, as they come completely flat/no air inside.
on my anvil bucket fermenter. I use a top bung with a carb cap, then put my CO2 bottle on set to just under 1 PSI. So far no collapsed fermenter, but I wonder if I am pressing my luck with it. Or, if its sucking in air through the top gasket.
Since they aren’t pressure rated, I don’t trust the seals at even 1psi, I’ve lost a whole tank of co2 that way.
@@brokentreebrewingco7034 yeah did that just recently. lol
Yes! second channel this week i've become the 400th subscriber :)
Where did you get the quick connect fittings for the liquid lines? I've seen those before, but can't figure out where to find them.
What does it cost you to run. I am completely new to glycol chilling, and am planning to build a custom bar with taps, but I am unsure how to keep the lines cool as it will be about 15 feet from chest freezer to tap. I was thinking a wind tunnel using and inline 190cfm fan, to circulate air through the freezer to the tap and back down to the freezer but with a 4 inch pipe you are looking at 400 cubic ft of area and a chest freezer would just never keep it lower than 60 degrees even with good insulating. So based on math I have to do a glycol chiller and run it pretty much continuously and am not sure the costs, i.e $10 a day just won't work. is beer getting warm in lines a bad thing? Im planning to run 4-6 beer lines, and the taps will be used to pour about 30 pints a week but thats it.
I assume you don't use the lid. Is there a reason to keep the clamp on?
see if you can get GRØNNSÅPE,from norway,or the eq.where you live. its a natural (kinda) soap made from pine needles. they may make it from something else but its still fantastic to soak infected wounds with puss and shit. its very bio safe in general,i think. this is what we use in norway,traditionally,to sanitize our bodies or the things we put inside it. i dont have to rinse the containers i use for mash very well. 2 times is not a problem. please check it out. i hope it helps with the issue at hand,or some other brilliant use no one else has ever thought of!
What kind of yeast did you use?
I’m using Kveik here - probably either voss or stranda
Where did you get that grant sir? looking to get one myself.
Great video, thank you. I am going to give this a go on my 220v electric system. Should make holding the lacto temp a breeze. Probably use OYL-071 yeast in mine. I had never thought to just throw in a handful of whole grain to a stuck mash ( DUH!) Keep up the great videos, cheers!
My goodness that's upwards of 20+ gallons of beer fermenting in your garage! What do you do with it all? Nice kit!
Where can I buy one?
❗ ???????
thank you, you clear me some doudbt i had
How many litres of water did you use to mash?
This has been about a year since I brewed it, but If I remember correctly, the mash was around 6.5 gallons of water, so 24ish liters. I fly sparge until I hit my desired gravity/volume, so that varies, but i think i sparged with another 5 gallons.
@@brokentreebrewingco7034 thank you for the reply!
So sorry this is a year later but I have always been dropping the ph to 5 then add probiotics. You are saying that I have been waiting my time and product?? I was wondering if I even had to. Im getting ready to do a sour with 2 row and white wheat and using cascade and dry hoping with jolly ranchers.
The lactobacillus will sour the wort for you and get the ph down. Some brewers like to take the ph down to 5, but I’ve never found the need. Lacto always gets me down to below 3.4.
Interesting! Out of curiosity, if you have an aquarium check valve between the balloon and the T fitting, how are filling the ballon with Co2?
I’m using my serving tank from my kegerator to fill the Mylar balloons with co2.
hi , just found you videos. what was your final post boil volume. cheers geoff
I believe I collected 6.25 gallons on this one, that's my standard 5 gallon batch size.
@@brokentreebrewingco7034 thanking you
From my readings I've always seen the exit port in a grant on the side and not the bottom, allowing gravity to be used as a filtering agent. This leaves some dead space by design to collect sediment.
Yeah I’ve seen that type too. For my setup it left too much dead space. A grant is really just a filter so either way works fine. Cheers!
I just made one of these but my AC turns off. I followed the video but seems to turn off after a bit. Is there a way to fix this? Thanks.
I think I left out that you have to bypass the shutoff in the electronics. I'm going to be building a new one here pretty soon and will show this up close. Essentially, you need to open up the control panel and remove the wire that tells the unit when to power off, as you'll be controlling that with an inkbird.
In most AC units, these wires are red, but they're both attached to the controller inside, usually with a little tab connector. You disconnect these tabs and just wire nut the two red wires together
@@brokentreebrewingco7034 I think I figured it out! Another CZcamsr had the same AC unit.
@@mousetrapbrewing9566 Perfect, cheers!
Nice video braj!
Thanks! Been watching you guys for years!
considering it costs you about 200 to build, wouldnt you save 800$?
Not when I priced out a unit that could handle 6 fvs. Most were a max of 2-4 at a time. Either way!
@@brokentreebrewingco7034 wheres the how to in the how to build? all i see is a video showing of what you did...
@@davidbeiler6364 Here you go! Step 1 - Take off the A/C Housing (you won't be needing this again) Step 2 - remove the temp probe from the surface of the a/c fins. (the inkbird has it's own temp probe) Step 3 - Bridge the red wires inside the a/c control panel to bypass the auto on/off (you'll be controlling this with an inkbird) Step 4 - CAREFULLY bend the copper pipe to allow the fins to be placed into a chest cooler full of glycol Step 5 - cover up the copper with pipe insulation I also use a pump inside the chest cooler to recirculate the glycol so it all passes over the a/c fins, rather than just having them trying to cool it with no movement. All of this is connected to a surge protector, then to the inkbird. I don't use the wifi unit, but they make one that you can monitor from offsite if you need. How you choose to decorate it is your thing, I just enclosed mine in a pegboard box so it has airflow. Cheers!
How many gal/h each pump put out? I am deciding if I should get few smaller pumps or get one bigger and control the flow with solenoid valves. Thanks.
Not 100% sure but I use the pumps that ss brewtech sells with their heating and chilling package
Great vid on Sour beers mate.How much lacto do you add for a 6 gallon batch?🍻
I use good belly, it comes in a quart container and I just use a whole one
@@brokentreebrewingco7034 Thanks for your feedback.I will give this a go.
Can you explain how you run five different Fermenters at the same time; could you do a quick video on your workflow process. I'm a new brew making and need to be able to do that with my Fermenter setup
There are pumps in the chiller reservoir that are connected to temperature controllers on the fermenters. I use inkbird stuff for that, they'll turn the pumps on when needed. The AC is also on an inkbird so that it controls the temp of they glycol. I keep the glycol 15 degrees below my chill point (so if i'm going for 34 degrees F, I set my glycol to 19F)
how many btu?
It's a 5000 btu toshiba window AC unit. For reference, I used the first one for about 20 months before it went out, but the failure was my own fault for blocking the flow of air around it.
how are you cold crashing the anvil?
I’m using a diy glycol chiller I built out of an old ac unit and a cooler. I have a how to on the channel
@@brokentreebrewingco7034 right on, and you can get the temp down to cold crash on that? gonna check the vid out now.
doesnt it get hot in your garage?
I live in Colorado so we never see much above 90 in the shade. The ac unit doesn’t make it any hotter out there, it runs about every 30 minutes for a few minutes during the summer keeping the glycol cool.
Yup, no CO 2 ! I also just started adding lactic acid straight up! No souring step! Nobody noticed! Thank you for the excellent video. You’ve got a nice set up.
Interesting! We do a ton of kettle sours, especially in the summer. Love this way
@@brokentreebrewingco7034 I’ve done quite a few kettle sours but this is my first time using KVEIK.
So how do you control each separate fermenter? Are you connecting an ink bird controller to individual pumps in the glycol tank? What kind of pumps are they?
Yes, an individual controller for each FV. one is from SS brewtech, the other is an inkbird. they each control a pump in the cooler. I just got submersible pond pumps that can handle low temps. I keep mine at around 20F while I'm chilling.
@@brokentreebrewingco7034 How many Gallons per min. do that each pump out?
Amazing setup! I don't know about anyone else but I could use a few details on how this was done. I get the general idea, but things like how to bypass the temp sensor, how to hook up the fermentation tanks, how to control the temps ( independently? ). Maybe this is for someone who already knows all that lol
Thank you! Ask away: the temp sensor just needs to sit outside the cooler. Normally it would be attached to the fins that you’re putting in the glycol. I just leave mine hanging on the side inside the box. My tanks are connected to glycol pumps in the cooler by silicone tubing, and I trigger it with an inkbird on the fermenter. My fermenter has a chiller coil obviously. There’s also an inkbird on the chiller that has a probe in the glycol solution controlling the ac unit on/off.
So do you basically set the glycol temp to a number that’s colder than your cold crash then set your pumps to other temp controls to start it when individual fermenters?
Nice smash beer Nice preparation iam new subscriber
great video!
Cheers!
Congrats! Did you force carbonate? What was the FG?
Yes, typically i'll do 30 psi for 30 hours, then drop it to serving pressure for a couple hours and it's ready to go. I believe this one finished at 1.011, but I'd have to go check my notes. Cheers!
You should 100% try this with prickly pear cactus fruit. It has beautiful color and an amazing flavor thats kick ass with the dragon fruit. Also if you didn't know already dragon fruit is actually a cactus fruit too, very similar to the pickly pear. If you arent familiar with it dw becaude grows just about everywhere. :)
that sounds like a great combo!
👏👏🤤🤟🍻🇧🇷
How do you clean out your lines and pumps after being exposed to lacto? All I've ever heard was that the stuff contaminates everything and must be used only for sour beers from then on?
Hot side i clean with just boiling water first. Lacto isn’t too big a deal, the usual cleaning process plus a 180f water blast will get it out.
Hey, thanks for sharing. I have a question for you. How long can you store uncrushed grain? And what conditions are best, regarding temperature and light?
If everything is sealed up you should be able to get several months. I keep all mine in my garage in sealed pet food containers. I just did an ipa with grain from last year that I hit all my numbers with, and it tastes the same as brand new grain.
Just stumbled upon your videos, happy I did! Keep it up!
Very interesting stuff! Keep it up
Thanks!
Where did you get those one way valves?
I just searched for 3/8" aquarium check valves on amazon
So it is a controlled suckback, maybe the right title would be Controlled suckback without oxydation!
Haha yeah, only sucks co2!
Mega idea! Why didn’t I think of this?
Oslo will clear great (But seams to mute hops so you need to adjust for that).. But Krispy gives better result but harder to clear if you going the kviek route again. Skare under PSI is pretty clean (Slightly more over ripe fruit notes) but krispy is cleaner.. This is a recipe took 3rd in local beer club. was like a fancy draft.. had to pick components and make a beer from it. share.brewfather.app/iOWNtcXuEjWFfE after a month lagering the hops settled down to be about perfect but it lost any the sulfer notes it had early on in fermentation, clean but not a lager really. Krispty is the closest I found but need finish to clear for a pseudo lager. If PSI fermented and transfer to keg it seams to retain some small sulfter notes. 28C at 20 psi
In regard to making it less bitter, what hop schedule would you do the next time? Just less amount for the 60?
for the next time I brew it, I changed the hop schedule to a little less than half the ibus at 30 mins, and then replaced the other half with EKG at flameout. (I know, no longer a smash)
Looks tasty! Mo is awesome. Vienna malt would be great in this also! US-05 is a pretty clean yeast in the right temperature range!
good idea! I have some vienna malt laying around, may just try that
!!!!!!!!
Cheers just brewed a smash with 12 ounces of home grown hops , video coming in a couple weeks . Stay thirsty
Nice to watch somebody using South African hops. Here in Johannesburg a lot of home brewers snub local hops for foreign varieties which is a big mistake because some of ours have fantastic properties. My favorite is African Queen which makes a good stout and even IPA. Southern Passion was most likely responsible for the fruit flavor/ aroma. Southern Dawn is an excellent bittering hop but I’m starting to experiment with it for late additions. Most guys use Southern Aroma for lagers or Pilsners. Good luck really enjoyed that
Thanks! Yeah, my wife is South African, so I try to use SA hops when I can :-) Cheers!