IPA Brew Day on a Ss brewtech electric brewhouse
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- čas přidán 14. 07. 2024
- I’m brewing one of my favorite beer styles-- an IPA. Please subscribe!
This beer should finish around 6% ABV with an original gravity of 1.065/16 Plato.
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Homebrew recipe below.
Grain Bill:
79% 2-row
7% Rye
7% Munich
7% Carafoam
Mash at 152F/67C for 45-60 minutes
Hops:
100% Mosaic (17 IBU for 60 min, 13 IBU for 30 mins, and 11 IBU in the whirlpool at 180F/82C for 20 minutes)
Water:
I use a 100% RO base with adjustments to:
Ca (75ppm)
Na (40ppm)
Mg (12ppm)
Cl (68ppm)
SO4 (148ppm)
Yeast:
Wyeast London Ale III
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Nice video length, really impressed by your setup!
Keep the content coming 🍻
Thanks, Brice! I appreciate the feedback. Let me know if there's ever any content you'd like to see. Cheers!
Wow so much shiny metal. I love it!
Thank you! Cheers!
Dude, you are so cool !!! The video are awesome, I really enjoy watching them, and I learn a lot🙏🏻🙏🏻🙏🏻
Thanks so much!! 🍻🍻🍻
Love the channel brethren cheers&beers
Thank you! Cheers my friend 🍻
Nice set up!!
Thank you! Cheers
Keep it up man! love the vid!
Thank man! I appreciate the feedback. Cheers!
Short!! but in complete ditail👍. Nice
Thank you my friend! Is there anything in the video that you think could be explained better?
Awesome stuff really good videos 📹 👏
Thanks Rob! 🍻🍻🍻
Cool brew gear, but it is very complicated compared to mine. Keep doing you, my dude! 🍻
Thanks, Austin! It has definitely gotten more complicated over the years lol
I was very impressed to see you checking the Do level on the knockout wort........man that's very nice........attention to detail.......
cheers man.......nice video
Thank you my friend! 9 times out of 10 the DO is in a good range, but I still like to check just to be sure
🔥🔥🔥
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This is amazing! Great vids!! Do some Belgian style beers!
Thank you! I’ll be brewing some Belgians soon 🙌🍻
2:55 well done for adjusting pH of the sparge water! I wish commercial craft breweries did it, I hate the woody tannin taste in commercial NEIPAs that they describe as juicy on the can blurb 😖
Yes! Water chemistry is important for keeping that pH under control. I use 100% RO water so I usually need a small adjustment.
Nice. I’m just getting into brewing I think once I master my little starter kit then later I’ll look into this set up. ❤
Awesome! Let me know if you ever have any questions. Cheers 🙌🍻
Beer was brewed 1000's of years ago..........its easier than bread.
What filter system did you use? I have a similar system and I’ve been wanting to add a filter. Excellent video both in quality and content. Keep it up
Thanks Jonathan! Let me know if there's ever any specific videos you'd like to see. The filter is one I found on Amazon and is great for using pre heat-exchanger. I still use a mesh bag/hop spider for larger hop additions, but I have never had a clogged HX since installing the filter. Here's the filter I have: amzn.to/3JgRHcG
Hey Ryan, glad to meet you. I'm originally from Seal Beach (near you, I believe?) but now in Japan. I'm teaming up to start a 1bbl brewery with the same system you've shown here from BrewTech. How long is your brewday? How long does cleanup take?
Hey Charlie, so cool! I’d love to visit Japan some day. A typical brewday is about 6 hours total and that is including about an hour of cleaning
Love your videos. I was wondering what glycol chiller you are using? Also are you using a heating pad as well and running both through the FTSs Touch?
I use an old Ss chiller.. I don’t recommend it though, it’s pretty overpriced for what it is. I don’t use a heating pad, only because I live in Southern California and it’s typically pretty warm here. But if it gets cold where you live, I’d definitely recommend a heating pad
Love this video. I've been trying to figure out your valves and flow from the Instagram vids. I have just gotten the 2v system and will brew next week. I picked up some great tips watching this. Are you using 2 pumps total? I'm thinking that valve tree will be my next addition but not sure if it can attach to my stainless table.
Thanks Sean! Yes, I use two pumps on the brewhouse. I have one for the HLT and a second one for the valve tree. I think I may make another vid exclusively about the brewhouse routing and flow paths. Would that be useful?
Yes! I see you made one and I’m gonna watch. Interesting to learn that one pump feeds the tree
@@seanob99 right on! Let me know if you have any questions 🍻
Where did you get the blue glycol chiller lines? I like the filled if something solid and not clear to block out UV light.
Here it is: amzn.to/3vllIr9
Nice video of your process! Think you will upgrade to 10+ gallon batches?
Thanks so much 🍻 I do 10 gallon batches every once in a while, but mostly 5 gallon
Happy Holidays Mr Beer!!....I am curious how, or if, you dry hop with the unitank???....Do you use a contraption at the top of the tank??....
Cheers my friend! I have a bit more detail on Instagram, but I dry hop through the top TC port on the unitank. If it’s a post-fermentation dry hop, then I’ll also purge the top with CO2. But I don’t use a hop doser or anything (one of the biggest homebrewing gimmicks of them all).
What percentage of power do you run on your boil? Like do start at 100% and then drop during the boil and to what? Also how do you combat the hot break besides adding the anti foaming agent so you don't have a mess?
Hey Brian, I first start at full power, then kick it down to 72%. It'll depend a bit on your elevation, but for me, 72% is enough to get a rolling boil without boilovers. At this power setting, the anti-foam agent is enough to keep everything in my kettle.
Thank you, awesome video Ryan!
Question: how do you clean your equipment? I have a 15 Gallon kettle and I always feel that I'm wasting too much water and PBW. Do you have any tips on that matter?
Thanks Antoine! After the brew I'll rinse out the bulk trub/hops then connect all of my tubing in a big giant loop. I'll recirculate 3 gallons of PBW solution at 150F for about 30 minutes. Then I'll drain the cleaner and add another 3 gallons of water, heat to 180F, and recirculate for another 10 minutes to rinse/sanitize. I do not include the mash tun in this loop.. I just dump the grain and wash that thing by hand with the leftover PBW. I frequently get questions about my cleaning process so I think I'm going to put together a video soon to better show my process.
That would be awesome to see how you do that. Keep pushing out these awesome videos Ryan! 🙌🏽
@@carlosmolina4925 Thanks man! I'll work on putting a cleaning video together. Cheers!
Does that inline strainer get blocked if you don't use a hop sock? Love the setup. I have a very similar setup.
Thanks! Yea it’ll clog if you run too much through it. For large whirlpool additions, I add hops in my hop spider
Where did you get the carb stone? I don't see that as an option on the SS Brewtech website? Great first brew day video!
Hey Lane, thanks so much! It is in fact from Ss, here is the link: www.ssbrewtech.com/products/carb-stone?_pos=1&_sid=593b1fb77&_ss=r
@@ryanmichaelcarter Thanks man! Don't know how I missed that. I am in the market for a chronical and have been considering the SS Brewtech Chronical 2.0 and the Spike version. I am leaning towards the SS Brewtech at this point and I am so glad you are making videos now.
@@lhard77 Awesome! The Chronical 2.0 is pretty sweet. I recently brewed batches in both the 7gal and 1/2BBL and was really happy with them. The lid-mounted coil is such a huge upgrade compared to the previous BME version. Plus the new little Pure Flow Sample valves are really cool
Yo Ryan where can I purchase some of your brew. They look amazing!
Thanks so much, Carlos! I don’t sell beer just yet, but I hope to someday 🍻🍻🍻
Do you have wort leftover in your tubing and if so without taking it apart how do you get what the pumps won’t get out?
Hey Jeff, yea there is usually about 0.25-0.5gallons remaining in the system after I transfer to the fermenter. One cool way to transfer the rest of the liquid after the pump is to use a tee with a gas fitting. This is not something I do, but CO2 can be used to push the remaining wort into the fermenter.
Awesome. Can I ask: what does a complete set-up like this cost?
I think it’s somewhere around 8-9k
Awesome gear, do you have a list of everything you use somewhere (besides squinting and pausing the video every three seconds! 🍻
Thank you! Yea I have pretty much everything on my Amazon page (link below). My current brewhouse is a 15-gal Tank Trio from Spike Brewing
Check out this page from ryanmichaelcarter www.amazon.com/shop/ryanmichaelcarter?ref_=cm_sw_r_apin_aipsfshop_aipsfryanmichaelcarter_NFHW4FVFQDJ5A1G2C26Y&language=en_US
I know you mentioned that most of your setup has been added to over time. Where did you get the wheeled tables?
Those are called “Brew cubes” and they’re from Ss Brewtech
Awesome.....Thanks...
@@marchitchcock4090 anytime! Cheers
What kind of RIMS heater are you using?
That's one I built from parts from Amazon.. I have it all here: www.amazon.com/shop/ryanmichaelcarter/list/Q081LNI0MZOW?ref_=aipsflist_aipsfryanmichaelcarter
Bro, where did you get that Tc micro sight glass? 👀
I got it from amazon.. here is a similar one amzn.to/3BzNMrl
What’s the process to clean this?
This is my newer brewhouse but the cleaning process is nearly identical
czcams.com/video/oPrNauaPKQE/video.html
was 3.5 pH your target for sparge water?
Yea it usually falls around mid 3’s, but just a heads up- this is with 100% reverse osmosis water. The goal for the sparge water acidification is to keep the lauter pH under 5.6-6
¿You make a Dry Hopping in this recipe?
Yes! 🍻🍻🍻
How much cost all your system?
I’m not too sure as it’s been accumulated over years. Most of my gear is from Ss Brewtech. There is a bunch of different equipment/kits on the website.
Why PH sparge 3,55?
isn't that too low?
It’ll depend on your water chemistry… but you’ll want to adjust your water so that your mash pH is around 5.2-5.6
Where's the final product?
It's in the fermenter at the moment. It should be ready to drink in about 2-3 weeks
@@ryancarter2597 Oh, I see. It's not ready yet. Your videos are amazing and full of information!
@@jeffreyaguilar3271 Thanks Jeffrey! Let me know if you ever have any questions. Cheers!
dough in?... you making bread?
I waiting new video.)
I have another video coming soon! Let me know if there’s ever any specific video you’d like to see. Cheers 🍻
@@ryanmichaelcarter it would be interesting to see a detailed video about your brewery
@@romanzaitsev2309 Thanks man! I am thinking I'll do another video that explains more about the brewhouse flow paths and how I have everything connected. Do you think that would be helpful?
@@ryanmichaelcarter it's good idea)
@@romanzaitsev2309 Thanks!
Did I see over 90% efficiency?!
Man I wish. That was just for the mash, which is typically closer to 85% on my system. My total brewhouse efficiency is usually around 75%
@@ryanmichaelcarter I have the same system and I'm usually around 80%. I keep trying to bump it up by doing slow sparging, better crush (thanks to you), better recirculation, etc. I'm on my way!
@@mattgiovanisci 80% is great! I honestly almost never get above 85%. What really helps with efficiency is a super slow lauter (+45 mins for 8-9 gallons) and a hot sparge (168-170F) with a relatively constant flow rate. And of course, grain crush as you mentioned. Before sparging, I'll lauter just enough until I have almost no wort above the grain bed. Then I'll kick on the sparge pump until I have about 1 inch above the bed. Then try and maintain that fluid level until you have your full volume in the kettle.
More complicated than the moon landing.
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