The Homebrew Pub – Détails, épisodes et analyse

Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer! Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA Bubba's Porter: 13lb 2 Row 1.5lb Caramel Malt 1lb Munich II 8oz Black Malt 8oz Chocolate Malt Hops: 1oz Columbus (60 mins) 2oz Cascade (5 mins) Yeast: San Diego Super Yeast OG 1.078 FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices

Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel John’s Dunkelbock 4 lbs Vienna (60%) 2 lbs Munich (30%) .6 lbs C80 (7%) .2 lbs Roast (3%) For 3 gallons 1.062 30 IBU 0.75 oz @ 7% for 60 Min Bavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

Homebrewer Dan Chisholm visits the pub this week. He's been brewing for 15 years, and walks through his processes and the lessons he's learned over the years. We add his Amarillo Rye Pale Ale to his dream brew pub the Gitchi Gumee Brewpub! Amarillo Rye Pale Ale - 6 gallons Grain: 8.5lb 2-Row 2lb Rye Malt 0.75lb Caramel/Crystal Malt - 60L Hops 1oz Columbus (60mins) 1oz Amarillo (10 mins) 1oz Amarillo (0 mins - hopstand) 2oz Amarillo (Dry Hop - 5 days) Yeast BRY-97 OG 1.057 FG 1.010 ABV 6.3% Learn more about your ad choices. Visit megaphone.fm/adchoices

David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode! Düsseldorf-style Altbier (Extract Version) Batch Volume: 3 gal (Kettle) Fermenter Volume: 2.75 gal Boil Time: 30 min Mash Water: 3.34 gal Total Water: 3.34 gal Boil Volume: 3.21 gal Pre-Boil Gravity: 1.017 Vitals Original Gravity: 1.053 Final Gravity: 1.013 IBU (Tinseth): 46 BU/GU: 0.86 Color: 33.5 EBC  Mash Temperature — 150 °F — 45 min Malts (2 lb 3.2 oz) 1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC 6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC 6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC 4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC 1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC Other (2 lb 6 oz) 1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout 9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout Hops (0.77 oz) 0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min 0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min Miscs 0.3 ml — Lactic Acid 80% — Mash 0.25 items — Whirlfloc — Boil — 15 min 0.25 tsp — Yeast Nutrients — Boil — 15 min Yeast 1 pkg — Danstar Nottingham 75% 150 billion yeast cells 1.06 million cells / ml / °P Fermentation Primary — 62 °F — 5 PSI — 21 days Cold crash — 34 °F — 56 days Carbonation: 2.5 CO2-vol Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode) (90 min mash 90 min boil) grain 4.5kg/10lb Maris Otter 1kg/2.5lb Flaked Rice hops 30g/1oz Fuggle (90 mins) 30g/1oz East Kent Golding (90 mins) 100g/3oz Sorachi Ace (5 mins) adjuncts 1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins) yeast Nottingham Ale yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan aka @Small.Batch.Brewing on IG is a homebrewer who specializes in brewing 1 gallon batches! We discuss the benefits of brewing at the one gallon size, if Kentucky Commons are the beer of the summer, and visit Dan's perfect brewhouse! Shout outs to https://brooklynbrewshop.com (pioneers of the 1 gal setup) & http://www.artisanswineandhomebrew.com (Dan's LHBS) Dan's Kentucky Common (6 gallon / 1 gallon) 6.5lb/24oz Pale Ale Malt - milled 3.25lb/12oz Flaked Maize - unmilled 1.65lb/6oz Flaked Rye - unmilled 0.4lb/1.5oz Caramel Malt 120L - milled 0.4lb/1.5oz Weyermann De-husked Carafa III - milled Mash for 60 min at 145-150 degrees F At the 15 min mark, I check my pH. I usually need to add about 0.08fl oz/0.5ml of lactic acid to get the pH down to about 5.4 Boil for 60 min Add 0.75oz/5 grams of Cluster hops at the start of the boil - that's the only hop addition Add Whirlfloc tablet with 15 min left in boil Chill to 68-70 degrees F Pitch 1 packet of WLP001 California Ale Yeast and ferment at room temp for 2 weeks Transfer to keg and chill / carbonate for at least 3 days before serving.  Water: 1 Gallon: To begin, I treated 1.75 G of water with a Campden tablet, giving it 30 min to do its thing before adding in the rest of my water adjustments. For this beer, I only added about 0.5 g of calcium chloride to get my chloride to sulfate ratio up to about 1.25 6 Gallon: 8.46 gallons single infusion Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah Flora (florabrewing.com) visits the pub to talk about trying to conserve water while brewing in California, creating great content based on great beer, and adds her Medusa Pale Ale to our taplist (and you can watch the original video about the beer here: https://www.youtube.com/watch?v=xXRyXXhhFuk) Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing All Grain Clawhammer 120V BIAB 82% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 7.37 gal Total Water: 7.37 gal Boil Volume: 6.69 gal Pre-Boil Gravity: 1.048 Vitals Original Gravity: 1.054 Final Gravity: 1.011 IBU (Tinseth): 25 BU/GU: 0.45 Colour: 7.2 SRM Mash Strike Temp — 158.2 °F Temperature — 152.6 °F — 45 min Malts (10 lb) 8 lb (80%) — Rahr Pilsner Malt — Grain — 1.8 °L 1 lb (10%) — BestMalz Aromatic — Grain — 24.9 °L 1 lb (10%) — Briess Caramel Malt — Grain — 7.9 °L Hops (2 oz) 1 oz (20 IBU) — Medusa 7.5% — Boil — 30 min 1 oz (5 IBU) — Medusa 7.5% — Boil — 5 min Yeast 1.1 pkg — Escarpment Yeast Labs Hornindal Kveik Blend 80% Fermentation Primary — 85 °F — 7 days Carbonation: 2.4 CO2-vol METRIC Medusa pale American Pale Ale 5.6% / 13.4 °P Recipe by Flora Brewing Learn more about your ad choices. Visit megaphone.fm/adchoices

Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain. Blackberry Fields Belgian IPA - 6 gallons Grain 11lb Pale Ale Malt 0.5lb Crystal Medium 0.25lb Carapils/Carafoam Hops: 2oz Southern Dawn (60 mins) 1oz African Queen (30 mins) Yeast: Belgian Ale Yeast Blackberries in Secondary Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice. West Coast Kolsch (Hallertau-CTZ) Written By Jonathan Bulotti Ingredients -Fermentables- 7 lbs German Pilsner 2 lbs Vienna 0.5 lbs Crystal 10L 0.5 lbs Honey Malt -Hops- 60 min: 1.5 oz Hallertau (4% AA)  Flame Out: 1 oz. CTZ (16% AA) at 150° -Yeast- 1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik -Optional Additions- 0.1 oz Irish Moss or 1 Whirlfloc tablet Recordings: Pre-boil gravity: 1.047 Original Gravity: 1.053 Final Gravity: 1.009 ABV: 5.7% Instructions: -Preparation- Measure all ingredients Pour 3 gallons water into your boiler Put 1 gallon of cooled, filtered water into a separate container Measure all hops Get out 1 mash bag to put your fermentables in -Mash- Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min). -Boil- After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification. Start preparing an ice bath to cool your wort down after the boil has ended. At 0 minutes, turn off your heat and allow to cool in ice bath. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA). -Cooling- Take the hot kettle off the burner and transfer it to your ice bath. Swirl the pot to better cool the wort. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes. Take your original gravity reading here. -Pitching- Sanitize your yeast package so as not to contaminate your wort. Add your 1/2 package of Lutra Dried Kveik to the wort. Fill your airlock to the fill line with water and Star San solution to ensure sanitization. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain) -Carbonation- After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg. Learn more about your ad choices. Visit megaphone.fm/adchoices

Greg from Craft Beer Republic Podcast comes to the pub. We discuss the joys of collaborating with Craft breweries, the beauty of California, and add his Czech Rendevouz to our taplist. go to craftbeerrepublic.com to learn more about the show, and listen to episode #295 to learn about Greg's Collab beer: https://www.craftbeerrepublic.com/podcast/episode/7921feb5/batch295-morning-watch-coffee-kolsch-collaboration-with14-cannons-and-california-coffee-republic Czech Rendezvous - 5.5 gallons 6.5lb German Pils 2lb Munich Light - 10l 1lb Caramel Munich 60l 8oz Chocolate wheat 1lb German Carafa II 0.25lb Dark Chocolate Malt hops: 0.5oz Hallertau Mittelfrau (60mins) 0.5oz Nugget (45mins) 0.5oz Hallertau Mittelfrau (30mins) 0.25oz Nugget (0mins) Yeast White Labs - Czech Budejovice Lager Yeast WLP802 Original Gravity: 1.051 Final Gravity: 1.010 ABV (standard): 5.5% IBU (tinseth): 33.8 SRM (morey): 46.5 Learn more about your ad choices. Visit megaphone.fm/adchoices

Brandon of Exit 12 podcast and Brewtubers comes to The Homebrew Pub to talk his love of NEIPA's (fun fact: 1st guest to express love of this style), and being competitive in homebrewing. Sam – NEIPA    Grist  Golden Promise (45%)  2Row (25%)  Flaked oats (10%)   Flaked wheat (5%)  Flaked barley (5%)  Carapils (10%)     Hops   .5 oz CTZ 60 min  2oz  Citra 5min  2oz Enigma Whirlpool 165 for 10 mins  2oz Citra Whirlpool 165 for 10 mins  2oz Dryhop Citra (after high krausen)  2oz Dryhop Enigma (after high krausen)    Yeast   Imperial Juice   Learn more about your ad choices. Visit megaphone.fm/adchoices