Juicy IPA Brew day on Ss brewtech electric brewhouse

what's up everybody today we are brewing a juicy ipa using a new heat strain called capri by imperial yeast let's brew we're collecting about 11 gallons of water this is my ro system it's a three-stage reverse osmosis system by apex basically strips the water down to nothing we're doing about five gallons in the mash and then another six for the sparge i'm adding one milliliter of lactic acid to the strike water one milliliter base of this beer is mostly two row 86 percent two row and fourteen percent mara soldering this is what the crest grain looks like this is a plus two setting on the ss brutec mill the purpose and the crush is just to crack it enough to get access to the center of the grain but you want to leave most of the husk intact so that it can act as a natural filter for when you're lottering after the mash okay my hlt is at temperature i'm gonna open up my drain valve which drains down into my hlt pump pump number one then from there i'll pump over to the rims tube then from the rims tube that feeds back up to the top of the mash tun turn on my pump i got all of the water in the mash tun i'm going to open up my research path to finish preheating the system to 158 degrees my mash tun and my recirculation loop is preheating i'm going to add in my salts i have 3 grams of gypsum which is calcium sulfates two grams each of magnesium sulfates and calcium chloride all right my mashed ton is at 158 degrees again the dough in i like to pour just a little bit at a time just mix it as i'm dumping in the grain to help saturate the grain goal is to avoid getting any dough balls so if you get too much grain in there and don't mix it up well you'll form a dough ball and that water won't saturate the grains this is my favorite part it smells so good it's got kind of a sweet smell little biscuity crackery type aromas it's the best aroma of brewing in my opinion i started with 158 degree water but once i add in my grain it'll equalize at a cooler temperature which is 150 degrees and before i start the pump i'm gonna close this valve just a little bit to slow down the flow before i restart the rims too i'm going to bring this down to 150 degrees which is going to be our mash temperature all right turn my heater back on all right it's been about 10 minutes so i'm taking a quick sample just to measure the ph so i got my sample i'm just gonna put it in a cup of ice water let that cool down a little bit to get to room temperature it's been about a few minutes my sample is at room temperature i'm going to measure the ph 5.34 write that in my notes alright so for the remainder of the mash i'm gonna stop my research for a second i'm going to take off my boil off arm and throw on my restrict manifold now that that's on i'll turn my pump back on while the mash is finishing i'm going to add the rest of my sparge water to the hlt and then keep that up to 170 degrees fahrenheit my sparge water is still heating up i got about six and a half gallons of ro water in the hlt and i'm going to add another one milliliter of lactic acid in here you may or may not need to do this but the goal is to keep your water ph under about 5.6 [Music] so it's been about 45 minutes i'm going to increase the mash temperature up to 168 and i'll get ready to water and transfer over to the boil kettle before i lotter over into the boil kettle i'm just going to take the gravity of the mash mash gravity is 1080. the mashed ton is up to 168 i'm gonna open up this valve i'm gonna start transferring from the mash tun over to the boil kettle [Music] all right we have nine gallons in the boil kettle and close up my whirlpool valve and also the mash tun drain valve few more minutes we should be at a rolling boil just about at a boil i'm adding in my anti-foaming agent this is a stuff i'm using today it's from more beer and it's called foam axe by seller science first top edition we're just doing a little bit of cascade and this is a half ounce which for me is about 12 ibus the total boil today will be 60 minutes and we'll do another hop addition at 30 minutes for the second hop addition at 30 minutes i have a quarter ounce of mosaic and a half ounce of citra for a total of 20 ibus now i'm going to let the boil go for another 30 minutes there's about 10 minutes left in the boil so i'm adding in my hop spider to sanitize it and this will be for my whirlpool hop edition for the last few minutes i'm going to open up my whirlpool path to sanitize it for the whirlpool hop edition i'm going to bring the kettle down to 190 degrees and for the last and final hop addition i'm doing a whirlpool steep at 190 degrees for 15 minutes i have a half ounce of citra half ounce of cascade and a quarter ounce of mosaic and total it's about 11 ibus all right the 15 minute hop edition is done i just removed the hop spider and i'm going to let the kettle rest for another 10 minutes just to let that true cone form a little bit then i will knock out through my plate chiller and then into my fermenter while the whirlpool is settling down i'm gonna hook up my ground water to the plate chiller the outbound side of my plate chiller i'll run into this bucket collect the water in there then use that for some laundry later i'm gonna open up my knockout valve my wart will flow through the inline filter then in through the plate chiller to cool down and directly into the fermenter so now i have all of the wort in the fermenter i'm sticking the temperature sensor and the thermal well i'm going to start fermentation on this beer at 70 degrees so the next step is to add some oxygen to my warts so i like to do that through the carb stone on my unit tank on my oxygen regulator i will set this to one liter per minute for one minute now just take a quick sample to measure the oxygen and the ph now for the final step i'm adding in the yeast to the oxygenated warts the yeast i'm using today is capri by imperial yeast i'm going to start fermentation kind of on the higher end 70 degrees and then after about 24 to 36 hours i'm gonna ramp it up to 74 degrees for the remainder of fermentation this beer will get two dry hop charges i'm gonna keep all the hops the same citra cascade and mosaic that's it for today's ipa brew day thank you so much for watching please let me know in the comments if you have any questions and don't forget to subscribe cheers [Music]

Channel: Ryan Michael Carter TV

Views: 6,261

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Id: 9J261vWqGdY

Length: 7min 15sec (435 seconds)

Published: Tue Jun 21 2022