Someone pulled a fast one on you guys and gave you a recipe and told you to use a brewing method that are spot on for producing American, home brew style, moonshiners' beer. To turn the beer into ale a magic wand is needed. It is chemically and enzymatically impossible to produce ale and lager by soaking malt at a single temperature due to the way enzyme's function and chemical precipitation and because of that strike and target temperature are useless for producing ale. It takes two steps to make malt liquor. To produce pseudo, ale and lager the step mash method is used with, high quality, under modified, low protein, malt. At 65, liquefaction occurs within one hour, it is quick, and that is one of the reasons why moonshiners use the temperature. Another reason why the temperature is used in moonshining is that Alpha releases the highest volume of glucose from starch within an hour. The more glucose, the more alcohol. Another reason why moonshiners' use 65, 66 is that the high temperatures rapidly denature the low temperature activated enzymes that produce ale and lager, Beta in particular because the enzymes get in the way. Beta is responsible for conversion, which occurs at 60. During conversion, Beta turns the glucose that Alpha releases during liquefaction into fermentable, complex sugars, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. The conversion step isn't used in moonshining because there is already a high volume of glucose in the extract and there is no need to turn the simple sugar into complex sugar and wait for another conversion to occur during secondary fermentation when an enzyme in yeast converts maltose back into glucose. When the conversion step is skipped the final product is moonshiners' beer. Who told you to spray sanitizer on hot break? That is hilarious!! And about the whackiest thing that can be done to extract and wort next to don't fear the foam. Hot break should be skimmed off as it forms and after it stops forming, hops are added. The extract is cleaner and less hops are needed, however, the protein sludge in hot break forms body and mouthfeel in home brew and when it is removed the beer is thinner. The heat resistant, complex starch that contains the ingredients that forms body and mouthfeel in ale and lager, called amylopectin, was thrown out with the spent mash because the temperature wasn't high enough to burst the heat resistant, starch where it enters into the mash liquid before Alpha denatures. Amylopectin makes up the tips of malt and it is the richest, starch in malt. Moonshiners sell the rich, starch and maltodextrin is made from it. Mash is boiled to take advantage of amylopectin. When Alpha liquefies amylopectin, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract containing mainly, highly fermentable, glucose, and depending on how high the temperature is above 66, more or less, sweet tasting, nonfermenting types of sugar, carried over starch, Beta Glucan and protein sludge. A brewing system that recirculates hot extract through a grain bed for a long period of time for maintaining or increasing mash temperature causes a condition called over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. Since malthouses produce high modified, high protein, malt and higher quality, under modified, low protein, malt, they provide a malt spec sheet with every bag of malt. The chemical acronyms and numbers listed on a malt spec sheet are used in brewing for determining the quality of malt before malt is purchased. Both types of malt are in bags stamped Brewers Malt and to let a moonshiner that uses high modified, high protein, malt and an ale and lager brewer who uses higher quality, under modified, low protein, malt, know which malt is which in a bag, malthouses provide malt spec sheets. Malt spec sheets are online. Without a malt spec sheet you have no way of knowing if the malt that you buy is capable of producing ale and lager without the addition of enzymes. If you guys enjoy producing moonshiners beer Crisps Maris malt would be a good choice, although, the malt is high modified, to over modified, it is low in protein, which means the malt contains a lot of starch/sugar.
Cheers! Happy to see updates from you!
Thanks mate. Cheers for watching
Someone pulled a fast one on you guys and gave you a recipe and told you to use a brewing method that are spot on for producing American, home brew style, moonshiners' beer. To turn the beer into ale a magic wand is needed. It is chemically and enzymatically impossible to produce ale and lager by soaking malt at a single temperature due to the way enzyme's function and chemical precipitation and because of that strike and target temperature are useless for producing ale. It takes two steps to make malt liquor. To produce pseudo, ale and lager the step mash method is used with, high quality, under modified, low protein, malt.
At 65, liquefaction occurs within one hour, it is quick, and that is one of the reasons why moonshiners use the temperature. Another reason why the temperature is used in moonshining is that Alpha releases the highest volume of glucose from starch within an hour. The more glucose, the more alcohol. Another reason why moonshiners' use 65, 66 is that the high temperatures rapidly denature the low temperature activated enzymes that produce ale and lager, Beta in particular because the enzymes get in the way. Beta is responsible for conversion, which occurs at 60. During conversion, Beta turns the glucose that Alpha releases during liquefaction into fermentable, complex sugars, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. The conversion step isn't used in moonshining because there is already a high volume of glucose in the extract and there is no need to turn the simple sugar into complex sugar and wait for another conversion to occur during secondary fermentation when an enzyme in yeast converts maltose back into glucose. When the conversion step is skipped the final product is moonshiners' beer.
Who told you to spray sanitizer on hot break? That is hilarious!! And about the whackiest thing that can be done to extract and wort next to don't fear the foam. Hot break should be skimmed off as it forms and after it stops forming, hops are added. The extract is cleaner and less hops are needed, however, the protein sludge in hot break forms body and mouthfeel in home brew and when it is removed the beer is thinner. The heat resistant, complex starch that contains the ingredients that forms body and mouthfeel in ale and lager, called amylopectin, was thrown out with the spent mash because the temperature wasn't high enough to burst the heat resistant, starch where it enters into the mash liquid before Alpha denatures. Amylopectin makes up the tips of malt and it is the richest, starch in malt. Moonshiners sell the rich, starch and maltodextrin is made from it. Mash is boiled to take advantage of amylopectin. When Alpha liquefies amylopectin, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract containing mainly, highly fermentable, glucose, and depending on how high the temperature is above 66, more or less, sweet tasting, nonfermenting types of sugar, carried over starch, Beta Glucan and protein sludge.
A brewing system that recirculates hot extract through a grain bed for a long period of time for maintaining or increasing mash temperature causes a condition called over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract.
Since malthouses produce high modified, high protein, malt and higher quality, under modified, low protein, malt, they provide a malt spec sheet with every bag of malt. The chemical acronyms and numbers listed on a malt spec sheet are used in brewing for determining the quality of malt before malt is purchased. Both types of malt are in bags stamped Brewers Malt and to let a moonshiner that uses high modified, high protein, malt and an ale and lager brewer who uses higher quality, under modified, low protein, malt, know which malt is which in a bag, malthouses provide malt spec sheets. Malt spec sheets are online. Without a malt spec sheet you have no way of knowing if the malt that you buy is capable of producing ale and lager without the addition of enzymes. If you guys enjoy producing moonshiners beer Crisps Maris malt would be a good choice, although, the malt is high modified, to over modified, it is low in protein, which means the malt contains a lot of starch/sugar.
what the fuck. 😂😂😂
Great to see you boys back on the tubes... 💪
Thanks mate. Appreciate the feedback
How many packets of Verdant did you use?
3 packs mate. High gravity