Video není dostupné.
Omlouváme se.
Brewing a Belgian Brown Ale at Home!
Vložit
- čas přidán 14. 08. 2024
- Inspired by Leffe Brune, I took a crack at brewing a Belgian Brown Ale.
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: www.clawhammers...
-------------------------------------------------------
MERCH STORE: theapartmentbr...
-------------------------------------------------------
SUPPORT ME ON PATREON: / theapartmentbrewer
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: www.amazon.com...
-------------------------------------------------------
NORTHERN BREWER: www.northernbr...
-------------------------------------------------------
MOREBEER: www.morebeer.co...
-------------------------------------------------------
MY CAMERA: amzn.to/3fxboAQ
MY MICROPHONE: amzn.to/3tAGXlq
-------------------------------------------------------
Recipe on Brewfather: share.brewfath...
Recipe for 5 gallons, your efficiency may vary:
6.8% ABV 25 IBU
8 lb Franco-Belges Pilsner (68.7%)
1 lb Weyermann Munich (8.6%)
0.5 lb Aromatic Malt (4.3%)
0.5 lb Special B (4.3%)
0.5 lb Victory Malt (4.3%)
2 oz Carafa Special III (1.2%)
1 lb D-90 Candi Syrup (8.6%)
Mash:
Step Mash:
148 F (65 C) for 45 min
158 F (70 C) for 45 min
170F (77 C) for 15 min
Water (ppm): Ca: 60 Mg: 7 Na: 26 Cl: 120 SO4: 62 HCO3: 0
Add 2g Gypsum, 2g Epsom and 5g CaCl and 2g NaCl to 8 gal (30L) spring water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
FWH - 1 oz (28g) Saaz (4% AA)
10 min - 2 oz (56g) Hallertau Mittelfrueh (3.4% AA)
0 min - 2 oz (56g) Styrian Goldings (2.5% AA)
OG: 1.061
Yeast: Wyeast 3522 Ardennes
Ferment pitching at 68 F (20 C), letting free rise no higher than 72 F (22 C) and let ferment for 10-14 days
FG: 1.010
-------------------------------------------------------
0:00 Intro and welcome
0:02 Beer description and approach
2:28 Recipe
6:12 Brew day
8:55 Fermentation Plan
13:39 Fermentation Follow-Up
14:13 Pour and Tasting Notes
17:40 Potential Improvements
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: share.epidemic...
#belgian #brown #homebrew #leffe #brune #ale #brewing #imperial #omega #trappist #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
I just watched a video of yours from over 3 years ago, and I want to say how much your content quality has improved. There’s nothing wrong in particular with the “classic” vids (I’m still taking some cues for an upcoming Red IPA), but it’s clear that your experience, confidence, and enthusiasm for the hobby and video production has gone way up. 🍻
I really appreciate that!!
One of my favorite episodes! I appreciate how critical of the beer you are and honest about shortcomings in recipe and process. I feel like most people would just say it's good haha. Cheers!
I'm glad you appreciate that!
I love your honestly when brews don't go as well as planned.
Sometimes we learn the best from our mistakes!
Glad to see an honest review of beer that did not live up to expectations. Simple changes can have a huge impact, learning what happened and how to improve is key to making a better product. Thanks as always for sharing your knowledge and process. Cheers!
Glad you enjoyed it!
I love that you're posting your honest thoughts as it's hard to hit the mark 100% so Keep up great the work and the content!
I'm glad you appreciate that!
@@TheApartmentBrewer as a fellow apartment brewer and a newbie, you're videos have been helping a lot. I appreciate the tasting notes at the end of the videos to help me get a sense of what flavors to be looking for with each style as you're tasting..keep up the great work!
This is going to help me get started, it's okay to brew a crappy beer as long as you learn from it.
That is true!
It is the way of what we do. Just like when I have interviewed for a job. You can't win them all, but when you do it's that much more enjoyable! Keep them coming!
Very true! Thank you!
Thanks for sharing the not-so-successful brews too. One can learn a lot.
Thanks for watching and I'm happy you can learn still!
Nothing keeps you humble like brewing. I brewed my best beer ever, a Belgian Quadrupel (Gulden Draak clone), improved on the previous iteration in every single way I wanted to, couldn't be happier with the final product. Followed it up with a Belgian Tripel and between missing my OG and fermentation issues, ended up with one of my worst beers in a long time, a beer so lacking in character (mainly esters), and body, that I'll likely enter it as a Belgian Blonde.
Appreciate all your content and especially a video like this where you're honest and transparent about your mistakes - these help us fellow homebrewers avoid the same! Thanks for everything you do, your content just keeps getting better and better!
I'm glad you appreciate it! It is tough to go from great success to great failure back to back, but hey we live and learn for the next time. Cheers!
Eu faço com Figo da Índia e alfarroba... Desse 1999... Obrigado Portugal Aveiro
Negative results are just as important as the positive. Even if you don't like the beer, it's nice to see another homebrewer experience problems and identify the source.
Glad you see it that way as well!
Learnt alot from this video! Specially about yeast pitch temperatures!
I'm glad!
Good and honest! Lovely channel indeed.
Thank you!
Hey, Steve, thanks for your honesty and transparency. These seem to be rare in our culture. Since you stopped using a hop spider, I would like to know what kit you use for whirlpooling. Do not see it in your store. Cheers!
Glad you appreciate it! I will be putting out a video soon on my new hopping techniques, but I use a SpinCycle whirlpool arm for the WP, only available on brewhardware.com
Thanks for the honest review and pointing out the possible reasons why the beer wasn’t what you intended. I always learn more from my mistakes than successes . 🍻
Glad you still got some value out of it!
Have you considered setting up a Tilt Pi? It lets you use a Raspberry Pi instead of phone to monitor the Tilt and pushes measurements to a google sheet making it easy to monitor remotely or share. On your Belgian ales I've found myself wanting to see the temperature tracking to get an idea on what ranges you end up having. Brew Like a Monk often says "ambient" for the free rise which would be different between a monastery cellar or Maryland basement or Florida garage. I keep my fermenter in a mini fridge with a ink bird controller, thinking I could first set the probe on the side of the fermenter and then move it to the air inside for the free rise and set the controller to heat if below 70 and chill if above 85.
We all screw one up once in a while, even the pros do! This style would be awesome to experiment with, I was thinking Belgian Pale Ale malt would be a great base, and also replacing some or all of the hops with UK Fuggle. That Leffe Brun is good stuff though.
It definitely is a good option for experimentation. Not sure about the fuggles, but it would be interesting regardless!
Love the honestly! We got to have some duds in this hobby, really makes us apricate the good ones! Overall enjoyable video! You always go into alot of detail which is nice for some of us who have not brewed one of these before. Cheers!
Yup, you're right! I'm glad you still enjoyed it though!
It still looks and sounds good to me. I would try it. Even if you feel you messed up. The fact you still made a brown ale that's a success in my book. Have a good one.
Thank you!
Steve, although the beer did not come out as intended, I find this to be one of your best videos with regard to value of content. So many of us starting out or a good way into our beer brewing tenure will encounter something that makes our beers taste subpar or not as intended. Being able to identify the particular issues and having a good idea of how to fix it is way better than just the realization that it tastes like crap and having no idea what went wrong or how to fix it. Thank you for the analysis and proposed solutions.
Thanks for the continually great content.
Thank you very much for that!
Well, they can’t all be winners! Love the content through for sure. You’re really honest and are always looking to improve the process for everyone. I’ve had a couple bad batches last summer due to poor sanitation in a ball valve. My new process includes complete breakdown of all ball valves.
I appreciate that! Live and learn for sure. Cheers!
So Crappy Brown Ale it is then. The name for this batch. The next one will be amazing!!! Entertaining as always Steve.
Fair enough! Cheers!
Thanks for the honesty! Its great to hear about your good brews, but I personally get more out of hearing about the details of what/how things went wrong.
I'm glad you enjoy that, cheers!
Well you live and you learn, I catch myself getting lazy every once in a while with my process too and sometimes it bites me in the butt! Time to take the Browns to the super bowl 🚽 😂😂 Cheers 🍻
Hey it happens to all of us! Hahahaha cheers Brian!
The beer might not have been amazing, but you still are ❤.
Much love!
I think it's good that you're not faking success. We all fail sometimes and that sucks. Tip: Add the carafa no more than 15 to 20 minutes before the end of the mashing. This provides color without roastiness. This is pretty common in Germany because we don't have many roasty beer styles.
Thanks for the tip, I usually do that with higher % roasted malts, but forget to do that for the coloring additions sometimes.
Thanks for the honesty regarding the outcome of your beer! It’s reassuring and consoling to know that others have “not so great” batches too. I’m curious though…what are you going to do with this one? Are you going to drink it all, drink some then dump the rest, or will the sink end up getting it all?
I ended up dumping it after a few weeks of hoping it would get better
Thanks for the honest review. You could consider using some of that batch for cooking, rather than drinking. Recreate some of those fantastic mussels or braised chicken or rabbit stews you probably had while you were in Belgium.
That would have been a good idea!
Time for a still!
Shhhĥhhhhh
I really like your Belgian series! Noticed that you’re not using a hop spider now. Did I see that correctly. Your results better without?
Yes they are! I'll be releasing a video next week to go over how that works.
Nice video, it's a shame your beer didn't turn out as expected. That happens, we learn and we try again.
Cost saving tip. Instead of buying spring water. check with your local Culligan Water Supply. Mine offers a deal on RO water if you pre-pay. $75 for 250 gallons (30 cents/gallon). I bought three 3 gallon empty water jugs with handles from Wal Mart and I fill my own jugs inside at Culligan. They give you a card and whenever you get water tell them ho many gallons and they swipe your card and it deducts from the 250g. Only downside is driving to Culligan a day or two before I brew. But on the plus side it's right near one of my favorite local craft breweries, so I always stop in for a couple pints whenever I get water.
Nice, it's quite the drive for me to get to the nearest one.
Why use Victory malt instead of Biscuit malt ?
Second! Btw excellent timing once again! Just planning my own "not so strong" belgian brown ale. Cheers!
Enjoy!
Love that your so honest and real about your content! Great video even though the beer didnt got a place on the pole. In my opinion I think the color looks great, and that caramel taste sounds lovely. I made a B-Roll from our brew session this weekend (not as proffesional as your process, but exited for the result after fermenting), you can check it out if you like on my channel. :)
I forgot you had moved off of a hop spider. How’s that been going?
Great so far, there will be a video coming out soonish that goes into more detail
The thing I struggle with the free rise temp control, won’t the pitch rate greatly effect the max temp? I think those Belgian breweries underpitch so the temps doesn’t rise as high and contribute off flavours
Yes that is true, but there's so many more variables at play between the full-scale breweries and homebrew setups. At the end of the day, letting the yeast perform as it wants to is going to be the best bet to getting as close to the pro examples.
Great video as usual, how well does that whirlpool arm work? I cringe watching you pour the hops directly in knowing the hell i deal with when my bullet screen clogs, even when i use the hop spider. Is the arm the difference for you? Clogging that screen is about my only frustration with the CH system. Thanks for your time.
It works great, you have to remove that bazooka screen though. I'll be putting out a video on this soon
@@TheApartmentBrewer I'll be looking for that video. Interested to see your technique.
Q. Has it some meaning if i make my yeast starter at room temperature and not controll the temp of the starter? Do it taste different?
Nope, no impact. These flavors will be removed during the main fermentation
Any chance that you can get some wisteria on that fenceline? Microcriticism but would make the visuals on the shot so much more interesting. Hydrangea vines? Sorry.
Maybe femto-criticism
My last beer had amazing head retention. Super thick and fluffy. I just mashed at 148 (my usual mash temp), so it was all in the grains (Root Shoot Malting English Pale, and Weyermann Munich 2). Tons of dextrins in the finished beer even though it was relatively dry (~7.4% with an FG of 1.008).
Edit: I almost always write the recipe with a step mash. I just usually skip it. 🤣
Nice!
Something that doesn't make sense to me about the yeast pitch rate is why it's different when doing a starter? If I under-pitch by doing one packet of yeast, why would that give me a different flavor than by doing a starter the day before and dumping the entire contents of the starter into the wort?
It's all about the amount of *vitalized and active* cells. In a starter, you have a much higher amount of active and ready cells, as opposed to otherwise or when underpitching, where the cells which are not vitalized and active go through more effort and shock when initializing fermentation. This produces less clean flavor, sometimes resulting in off flavors but in some cases resulting in beneficial increased ester production
@@TheApartmentBrewer I've heard you and others talk about that, II just don't understand how that translates practically speaking. I understand if the yeast are stressed then I'll get more flavors. But if I add the yeast to a starter, why does the starter not stress the yeast? Or if it does stress them, why doesn't that show up in the beer since I'm adding all the yeast and the starter to my beer?
Is it the alcohol that stresses the yeast or is it the sugar? Because if it's the alcohol then why are they stressed during the starting process? Yeast replicate so fast during the beginning I don't see why it would matter.
Does that make sense what I'm asking?
@David Bartz starters don't stress the yeast from the liquid packet because they are typically very low gravity (1.040) and a high ratio of yeast cells to sugar molecules. On the other hand 5 gallons of wort is quite a different environment. Especially if there is a higher sugar concentration relative to cell count the yeast can experience something called osmotic pressure which basically means that cell walls can burst and rupture and it can negatively impact the way they reproduce. To degree this can deliver more esters but if it's too much it can deliver off flavors. They don't reproduce quickly enough to overcome shock that's too extreme like that.
Sucks that the beer wasn't a success. Are you going to rebrew this one in the near future to see if you can nail it? Also, what has been your favorite and/or reliable belgian yeast. They seem to be tricky and hard to nail down for a targeted style. Cheers and keep the videos coming.
Rebrew, yes. Near future, probably not. The yeasts can be finicky, I think the most consistent are the dry yeasts though, of which lallemand abbaye has been my favorite.
@@TheApartmentBrewer thank you Steve. Love what you do for the homebrew community. Rock on!
👍🏻
Didnt you have a brew log book, maybe even a nice leather bound one that you recomended in one of your videos??? I cant find it.
I used to have it but changed over to a different one a year or so ago. If you're looking for that one specifically it should be on my amazon store somewhere
@@TheApartmentBrewer i would like one that is easy for beginners. Maybe even one that is a kind of, "fill in the blank" kinda thing? I admittedly am not a good note taker. Lol.
That's effectively the format of the one I have now
@@TheApartmentBrewer you seem like a good note taker. What would you recomend?
@@TheApartmentBrewer do you have a link or place to buy?
So if I double this recipe, do I double the salts ?? ( using same water)
If you are brewing a 10 gallon batch you can double the water volumes and double the salt additions
@@TheApartmentBrewer Thanks. I wasn’t sure if the salt scaling was linear.
It’s ok if it’s nota good one. Lagunitas ruined Newcastle brown ale haha
Haha true! Cheers!
Very nice!
[Edit: I got too excited as I love Belgium beers and commented without watching till the end! Sorry to hear you pitched too hot. At lest there was a good lesson you could put out on youtube for others to see!]
Cheers!
First!
I'm glad it's another Belgian brew!
Welcome back!!
😥🍺🍺