Wood Aged Beer Recipe And Tasting Homebrew Jar Of Destiny Youtube End of another quarter year means time for another jar of destiny tasting session. this week its john's kellerbier.a kellerbier is a sort of quick turnaroun. Here are the details for a step mash: mash at 122°f for a protein rest, keep the mash as thick as possible. remain at this temperature for 20 30 minutes. add hot water to raise temperature to 148°f for a beta saccharification. this will thin out the mash allowing enzymes to work better. allow 15 minutes for this step.
The Homebrew Jar Of Destiny Round 2 Beer Style Challenge Youtube There was a large amount of hops used in this beer as compared to most five gallon recipes. all told, nearly a pound of hops was used during the making of this beer, from the kettle to dry hopping in the carboy. john used the mexican lager strain on this one. a unique strain for sure with a german influenced kellerbier. it seems to work here. The byo recipe called for an oak chip "tea" as follows: "on the day before brew day, make an oak chip tea as follows: mix about two cups of oak chips in hot but not boiling water (180 °f or 80 °c), in a tightly seal able jar. seal the hot jar, let it cool off, and then keep it in the refrigerator overnight. I have provided the recipes below for the two beers described above – the “barke” exportbier and the award winning “best malz” kellerbier. while the brew day experiment was to chase down a kellerbier recipe that would make bethany r. judge proud, the result was that i created an excellent foundation for future exportbier batches and a. You want 30 minutes of contact time on the flavor hops and 10 on the aroma hops. in fermentation, pitch and hold at a steady 50°f (10°c) for the first 5 days, then start increasing the temperature. once you’ve reached terminal gravity (about 1.011), get it packaged up and ready to drink! ordinarily, you’d let it rest for a while to allow.
Comments are closed.