5 Day IPA | Brewing Beer Ready To Drink In Less Than A Week

today we're bringing an ipa and we're doing it in a bit of a hurry yeah we're gonna we're gonna brew this beer in five days we have a little party coming up and it's for what day is it gonna be my birthday yeah good job zoey give me five yeah so yeah we are going to try and brew an ipa in five days needs must right gotta be ready for this party so let's treat the the water first of all for water salts i'm going to use a ratio of 2 1 for sulfate to chloride to try and sort of enhance the bitterness of this beer so in here i have got some water salts long could you just add some water into that okay so for my water chemistry what i've got in here is four grams each of epsom salt calcium chloride and gypsum now because the grease is quite light we're gonna need to add some lactic acid um i think i need about six milliliters of lactic acid so maybe i'll do this as you've got the gloves on yeah i can lift it yeah three milliliters six we bring a full five gallon batch today so it's a bit more grain than i usually use so what i've got in here is a combination of maris utter and munich ii so looking for an original gravity here of 1061 it's going to be around a 6.5 beer although we'll see about that because there's an efficiency issue to talk about in a moment but in terms of what the the combination is it's 70 percent marissa arter and then 30 munich 2 and that will hopefully give us a nice sort of slightly biscuity base which will be a good contrast for the hops looks like you're strong in there i mean no i'm fine you got it that's good you want to check for lumps i don't know i think the gloves are also making it difficult so here's here's the plan everything is going to be fast so quick brew day right yes we're going to do a 30 minute mash when 30 minutes is up it's done then we're going to move to a boil just going to do a 30 minute boil and then we're going to move into this sort of five day fermentation thing all right so we're gonna leave this mashing okay 30 minutes sounds good i'll see you back here then and we'll move on to the ball sounds [Music] good okay so it's been 30 minutes normally match for 60 but yeah no time for that you got a glove on too okay i'll pick you up and then we'll tell mommy what she needs to do okay so we need to take a gravity sample so we can see how far we mashed we're going to take this i'm going to drop it in here i would say that is about 1.053 the expected pre-ball gravity was 10.53 [Music] for this video we're actually going to be using a couple of different hops starting off at the start of our boil we're going to be using ctz after that um i was looking for more of like a citrusy fruity kind of hot for the beer um so i'm not going to butcher this name but i'm going to butcher this name what why a tea tea white i don't know and el dorado will give it more of a like a citrusy candy like maybe pear limey i i'm i'm not too sure what it's going to be but i'm very excited because i think it's the flavor that i'm going to be looking for [Music] now incidentally the way i was able to hit my pre-boiled gravity numbers despite only matching for 30 minutes is i lowered my expected efficiency so normally with this system i'll see a brew house efficiency around 68 and i load it for 62 because i'm matching for less time and yeah that seems to be about right [Music] original gravity came out at 1060 so pretty much what i was shooting for now let's talk about how i'm going to get this beer ready five days from now well i'm going to be using this yeast here this is a voskvike yeast it does give some orangey citrus tones which is in line with the star that we're looking for but more importantly it ferments super super fast so this has a temperature range of between 72 and 98 fahrenheit and typically the warmer you ferment the quicker it's going to get done so i'm going to push this to sort of 95 96 degrees during fermentation and i'm expecting it to complete in about three days the work right now is at 88 fahrenheit it seems kind of crazy to be pitching yeast to those sort of temperatures so there you go yeast time to get to work guys now i have a few more tricks up my sleeve to get this beer ready in time but for now i'm going to be using the heat blanket that's built into this system to keep this at 95 fahrenheit and i will see you in three days for the next step [Music] it's day three now and fermentation well it's been quite remarkable i added the yeast in and then within maybe two hours there was decent airlock activity and by the next day it was like a volcano coming out of the airlock here looking at it now it's kind of slowed down a bit so we're approaching the end of fermentation which is pretty remarkable considering it's been less than 24 hours but now is when i'm gonna add my dry hops i have two these same hops that i added in near the end of the boil and i like to add my dry hop charge just before fermentation has ended because any oxygen that i introduce when i open up this port here it's just going to get consumed by the yeast as it finishes up fermentation [Music] by day four all airlock activity had ceased so i chilled the beer to 38 fahrenheit once it reached that temperature i brought out my carbonation stone and then hooked it up to the gas and set my psi to about 14 where i left it for 24 hours a day later i kegged the beer and the final gravity came out to around 1 10 ready for tasting [Music] well it's been a tough week five whole days five whole days well the beer's been busy it's like done i mean the thing did fully ferment it uh looks like a beer would you not say i i would say it definitely looks like a beer um now it's a bit hazy is it it's not meant to be hazy though right yeah so i think that is a product of the fact that it's just not had time to settle okay it's been cold crashed for two days and i didn't add any clarifying agents or anything so it just needs a bit longer and that sort of thing um but yeah i mean just in terms of color i think it looks pretty good uh when you poured out the tap it was really carbonated yeah it was carbonated it looked really nice coming out i wondered if we were really going to get much of an aroma because the hops didn't spend an awful lot of time in the beer but it smells quite tropical um quite summery okay well the proof is in the pudding let's try our five day old beer yeah so it tastes like beer that alone is something like it's if it if the fermentation was caught uh short if it hadn't completed or it tastes too sweet i might have a lot of off flavors i'm not getting anything like that so yeah i think there's two distinct tastes that i'm picking up on one is the maltiness of the beer is quite apparent and the second is some of those hot aromas that we're picking up on i'm getting in the taste as well and more from the fruity side again rather than just sort of general hot bitterness yeah i definitely have a little bit of hot bitterness yes it's there though and it's remarkable that this is a drinkable beer already in five days in five days well i think we quite like it yeah no for sure the question is all the party guests think that is true well we will have to find out and see what they think so tell me what you think of the beer the beer is amazing it's definitely a fruity undertone for sure it's a smooth start but it's a it's a hearty finish i put down my margarita to drink this and i'm on my second glass and i love margaritas [Music]

Channel: The Homebrew Challenge

Views: 53,690

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Id: R-jyxLqulBE

Length: 10min 39sec (639 seconds)

Published: Tue Jul 20 2021