BrewBru ep8 - All Grain Corona Lager - RoboBrew/BrewZilla

Brewing up a Corona Clone (but better) using all grain techniques and my trusty Robobrew v3 (aka BrewZilla) all in one fermenter. Excuse the covid hair! Recipe below.
2.72kg Pale Malt
1.72kg Flaked Corn
25g Lime Peel (or whatever you have on hand - the more the better!)
30g Hallertauer Hersbrucker @ 60m
15g Citra @ 10m

[@michaeljames3509]

I enjoyed watching the video. I gave you a thumbs up. The person the gave the thumbs down probably knew that lager wasn't produced. Although, the recipe said that lager would be produced, instead, low quality, distillers beer was produced. Homebrew instructions, equipment, and recipes are based on producing distillers beer, not on producing ale and lager. If homebrews were told how much training, hard work, cost and time are required to produce ale and lager, the homebrew business wouldn't be what it is today.
The single temperature infusion method is used in grain distillation where only, high modified, malt, a single temperature rest and glucose are needed for producing the beer, which is then distilled. The high temperature rest denatures low temperature activated enzymes needed for producing ale and lager, making strike and target temperature useless for making ale and lager. To produce ale and lager an entirely different brewing method, different equipment, and under modified, low protein, malt are used.
A distiller rests mash at 65, 66C because at the temperature Alpha releases the highest amount of glucose from amylose within an hour. The more glucose, the more alcohol. A distiller uses the high temperature because the high temperature denatures Beta. Beta is responsible for conversion (60C). The conversion rest is skipped in homebrewing because depending on the level of malt modification an Alpha-Beta enzyme mixture would need to be added to the mash for conversion to occur. Homebrew malt is high modified, malt and it is less rich in enzyme content than under modified, low protein, malt, which is brewers grade, malt. Also, the conversion rest requires a longer brew day, a longer fermentation cycle, higher quality ingredients and more equipment.
Weyermann floor malt and Gladfield's American Malt are under modified and good choices for producing ale and lager. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt. A malt spec sheet is used for determining the quality of malt before it is purchased. Without an understanding of the acronyms and numbers listed on a malt spec sheet it is impossible to produce ale and lager. Click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Kolbach, S/T and SNR are used for determining modification. Malt, 40 Kolbach and lower is under modified. Malt should contain less than 10 percent protein. The less protein, the more sugar. The higher the Kolbach number and protein content the less suitable the malt is for producing ale and lager. High modified, malt is used in grain distillation, it is less expensive than under modified, brewers grade, malt. Marris Otter, Halcyon and Golden Promise are high quality distillers malt and since, you brew distillers beer, those are the malts to use. Marris Otter is unique malt. There's a malthouse producing low protein Marris Otter. Obtain the spec sheets from the malthouses that produce Marris Otter and buy the malt that has the lowest protein content. The malt is over modified, which is OK for making distillers beer, that's what the malt is used for, anyway. To make ale and lager with the malt enzymes need to be added. If corn and rice are used add some six row, malt. Actually, you'd be better off soaking six row, malt at one temperature to make distillers beer. The malt's diastatic power is high.
Beta converts simple sugar, glucose, that Alpha releases from amylose during liquefaction, into complex types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. The complex sugars aren't needed for making whiskey, only ale and lager. When conversion occurs, secondary fermentation takes place, which was skipped when the homebrew was made. When the beer was produced, conversion, dextrinization and gelatinization were skipped and without the steps ale and lager cannot be produced.
The issue with the homebrew method is that, chemically and enzymatically, the method cannot produce ale and lager and because of that the method produces extract that is chemically imbalanced, sugar imbalanced, and unstable, which causes off flavors to develop during fermentation and beer with short shelf life. Homebrew is artificially carbonated and drank when it is green because the beer rapidly, deteriorates during fermentation and conditioning. When conversion occurs beer naturally carbonates during conditioning due to maltotriose. Ale and lager do not need priming sugar or CO2 injection to carbonate the beer.
Homebrew contains mainly glucose, which is responsible for primary fermentation and ABV, and sweet tasting, nonfermenting types of sugar. Glucose is the sugar of choice for yeast and it ferments rapidly without using nonsense methods, which makes the info from Brulostopher, gonzo science that has no connection with producing ale and lager. The experiments on fast fermentation are misleading and they are performed on distillers beer, not on ale and lager.
When the homebrew was produced the rest temperature wasn't high enough to cause, hard, heat resistant, complex starch called amylopectin to burst and enter into the mash liquid before Alpha denatured. Amylopectin makes up the tips of malt, it is the richest starch in malt, and it was thrown out with the spent mash, unused and paid for. Contained in amylopectin is a type of tasteless, nonfermenting, sugar, A and B limit dextrin. A and B limit dextrin are responsible for body and mouthfeel in beer, along with a type of protein, which didn't form when the homebrew was made. To take advantage of amylopectin mash is boiled and when the boiling mash is added back into the main mash Alpha liquefies the starch and dextrinization and gelatinization occur. Gelatinization occurs due to pectin. Pectin is cellular glue that hold beer together through the long conditioning cycle that ale and lager goes through. When the steps are skipped beer overly dries and thins during fermentation and conditioning. That's the other reason why homebrew is artificially carbonated and drank, green.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces and when that happens, add hops, skim off second break and boil for an hour. Removing hot break cleans the extract and less hops are needed. The less goop and protein sludge carried over into fermentation, the better. A brewers boiler is equipped with a hot break skimmer.
To learn how ale and lager are produced start with DeClercks books. Abstract from the IOB are free online and interesting to read. The IOB made malt, modern in the 19th century when they invented the malt spec sheet. In the 20th century a bunch of advertisers working for Dave Line invented CAMRA and they renamed, distillers beer and Prohibition Beer, real ale, and that is the reason why homebrewers believe that they produce ale and lager. BJCP followed suit. Since, time is time, why spend time on making low quality, distillers beer, when the time can be spent on producing ale and lager? That way you'd be honest when telling people that the bottle or keg contains ale or lager.
Stay Safe. Stay Thirsty. Stay Brewing.

[@brewbru]

Wow, that's some reply - thanks Michael. I don't profess to understand it all but look forward to doing a bit more research :)

[@AnalogueInTheUK]

Yawn 🥱.

[@theghostofsw6276]

So much irrelevant nonsense......don't tire your eyes reading this. This guy will be in a NASA thread explaining why their rockets are inefficient....lol.

[@Timstravels01]

Most interesting as always. Look forward to tasting the end product!

[@oneofsecrecy]

Great vid! 👍