Ooh, this is what you want your beer to look like right here This is a Kona Big Wave This has been one of my favorite projects thus far Emmet: I don't even know what Kona Big Wave is Kyle: You know why? Kyle: Because we didn't have to do *censor* to make this recipe Thanks to everybody who gave me a suggestion This was submitted to me by Dane Goetzinger so thanks Dane Instagram, follow him It looks great
He brewed it on a Clawhammer system and said it's uh... very refreshing
and you know what? That sounds, that sounds pretty good to me Kyle: This is how you're supposed to um like hang out at restaurants now Kyle: You hang out, with your mask on Kyle: And when it's time to eat or drink...
Emmet: Pour your own beer? *Metallic rubbing* Kyle: Kona, made with passion, quality, and a whole lot of Hawaii Notice they don't say in Hawaii let's, let's, let's keep investigating... If you're watching this video and you have a Clawhammer System You've set a recipe up to be brewed specifically on this system and you think we should brew it cus it's good definitely send it to us Alright, I have 9 pounds of two row It's actually a mix of pale and pilsner I thought I had more pale than I did, I do not So that's what I'm working with today *grains pouring into grinder* Emmet: It's got a really Emmet: like awesome lime quality almost Kyle: Yeah it has a really, I was just gonna say Kyle: I was thinking more like lemony, but yeah limey Kyle: That's real good
Emmet: Man! sixty minute mash complete moving on to
the boil here so I'm going to flip this over to manual mode and it's already set at 100 percent of power turn the pump off, alright and before this thing get's super hot I'm gonna pull these grains out when you're *laughs*, when you're doing this by your self you kind of got to mentally prepare you know... ♪ low humming ♪ ♪ low humming ♪
picture a hotdog bun and throw all the
stars the hundreds of stars that there ♪ low humming ♪
are in the universe into a pack into a
bag Ooh yeah ♪ Electronic Music ♪ okay so we are about a half gallon low
the recipe calls for six and a half gallons pre-boil and we're at like six
now I kind of question that when we had the water in there earlier but normally
actually I wouldn't even worry about this but because this is a clone and
we're shooting for something that tastes like something else I'm gonna be
particular about this I'm going to collect the sweet wort that's in the
hoses here and put that in and then there's still some more wort draining on
my grains back there I'm going to put that in and then I'll make up the
difference with just a little bit of fresh water Emmet: Did you wear a Hawaiian shirt? Kyle: No... I do have a Hawaiian shirt I should have, dude Emmet: Feel like if you were like 48 and on your third kid that's when you get the Hawaiian shirt ♪ upbeat dance music ♪ Kyle: That's how you know your life, you've entered a new phase Kyle: You know like I'm older but I'm chill Emmet: Yeah, I don't care what you think Kyle: I'm responsible, but I'm chill responsible Emmet: I'm responsible, but I still get high Emmet: Man this Citra's doing some crazy things Kyle: It's doing, magical things Kyle: Riding a big wave on this one *incoherent* Emmet: Didn't dry hop it?
Kyle: No, didn't dry hop it *whispers*
We've reached the boil Galaxy hops going in *deep voice*
Galaxy hops in So this is a 60 minute boil and my next hop addition is at 15 minutes which means 15 minutes left in the boil So I'm gonna set a timer for... ♪ Beach Music ♪ open the ball valve first hit the pump one minute left in the boil we were
supposed to have added this so um... I'm just gonna call that our flame out addition
I'm going to turn the heat off and gonna leave that sit for just a minute to dissolve goes into the old chiller there on it's way over to the sink
*screeching noise* I have some star san mixed up here in this here bucket and
this is not the one I'm gonna ferment in though ferment in this other bucket here we're at 71.2 degrees right now so I'm probably gonna let this roll down
just a couple more degrees maybe two or three more degrees basically what I'm
doing here is I'm cooling it down to the exact temperature I want and then I'm
gonna turn the cooling water off and then pop it in here it's just a bit more
precise that way looks like we're down to yea high 60s so I'll go ahead and
turn my cooling water off empty this here bucket back into the other one all right so volume wise I think we
actually nailed this one it's about five and a half gallons in there coming in hot I'm not gonna lie this beer does not smell great that combined with like the dry yeast
smell it kind of smells like a rotten sour stale like socks *burps* Boom!
*drum noises* We did it! I think it might be the best beer best the best beer yet I would describe this as stop what you're doing and just
brew it I mean honestly yeah this is summer yeah I describe this
summer summer in a glass yeah dude crushable very refreshing best best best beer yet best beer yet very refreshing
