My First Brewing Workshop

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(Edited)

Good evening, to all Hiver Beer Lovers🍺!

For my second post on the Hive community, I decided to share with all Hive Beer Lovers🍻, one fabulous workshop that I attended in the last days of 2020: "How to brew your own beer".

Firstly i have to say that we had the perfect weather conditions on that day! The exterior air temperature was around +7ºC ≈ 45ºF❄️, (when the previous days was about 10ºC ≈ 50ºF).
The air temperature is a important condition, since it allows the mash to drop his temperature very quickly, when passed from the main fermentation container to the maturation container, since it helps to low the possibility of air bacteria and fungi colonization, that would ruin the entire work.

So, let's begin to emphasize the importance of maintain all surfaces that are going to contact with all beer ingredients sparkly clean, and germ free.

After decide what type of beer to brew, we follow the recipe quantities, and tempos very accurately.

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The beer that we brew, was made with the The 1516 Reinheitsgebot purity order, or the 1516 Bavarian Law!

What most of you already knows what this means, but I didn't...

"The only ingredients used for the brewing of beer must be Barley, Hops and Water"

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As you all know, one of the most important ingredients in beer, is the water.

We used simple "tap water", but submitted to a reverse osmosis process, to remove all the impurities with a 99% of efficiency.

We could prove that with this "HM Digital COM-300", that allows to measure four parameters:

  • pH,
  • Electrical Conductivity (EC),
  • Total Dissolved Solids (TDS) and
  • Temperature!
Couldn't feel more close to a 10th grade Chemistry Class!

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Off course that the barley used was a premium one, as you can see

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After the weighing of the barley grains

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They were submitted to milling process.

In that process (we used a driller to maintain one constant speed, that allows the grain to be broken, but not to form to much flour (that isn't desirable for an clear final product).

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After the purified water is inside the fermantation container in the "Brewmaster", the milled malt is carefully placed in, and the misture is stir carefully to eliminate the air bobbles that can exist around each small piece of grain, to ensure a full contact with the water.

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The correct program from the "Brewmaster" is chosen, and the misture is then heated in a process named mashing.

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"Here is a detail of the under part of "Brewmaster" with the two pumps that force the circulation of the liquid inside."

The misture passes trough the mashing ramp (4 steps):

  1. protein rest (52ºC ≈ 125ºF 5-20 min),
  2. maltose rest (63ºC ≈ 145ºF 35 min),
  3. 1st sugar rest (72ºC ≈ 161ºF 35 min),
  4. 2nd sugar rest 77ºC ≈ 170ºF 10-20 min).

All temperatures and times are set accordingly to obtain the desirable flavors, colour, and bitterness.

It's kind of one thing that you are going to master as you are getting more and more experience in brewing, if you know what I mean.

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After the mashing, it's "shower time" ahhah. This phase it's called sparging. And we simply submit the malte with purified water, heated at the same temperature of the mash out (77ºC ≈ 170ºF), that allows to extract all the sugars e flavors that remain in the malt grains.

After that we add the hops, and we raise the temperature to boil the mash with the hops for 60 minutes.

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The time is determinant in this part of the process, cause the longer boiling process, the more bitter and aromatic the beer will be... but there is a balance for all, right?

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The transfer and cooling it's the most delicate part of the all process, because like I firstly said in the beginning, all the bacteria and fungi that are placed in this mixture, will grow and compete with the yeast for the fermentation process.

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The beer yeast is added to the sweet mash, and the misture is homogenized energetically,

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and the container sealed with a air lock system, that allows the CO2 formed from the fermentation of sugars being flowing out, and not allowing the netrance of outside air. Very simple, but cleaver mechanism 😉

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In the end of the fermentation process, all sugar were converted to alcohol, CO2 and flavors, by the yeast, and the maturation part starts from here.

The process is controled by mesuring periodacly the relative density, or specific gravity of the mixture. Our goal value was 1.017, and we nail it!

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It's time to bottling after a period of time that it's determined by the brewmaster.

You can see that this "beer maternity" it's a very busy one! 🐝😉

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This ones are ready to recieve the "liquid bread" 😁

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After a six month bottle staging, it's time to appreciate all your effort and love.

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Cheers, "Brother Hivers"!🍻🍻💛

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10 comments
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What a good course, with this same base you can make fruit beers, is it necessary to pre-treat the fruit?

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Thank you for your comment @cryptoxicate !

By fruit beers, you mean fermented beverages maid with apple or pear, for example? Like cider, or Perry?

Cheers! 🍺

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No, I mean beer as such, as well as kriek, which is brewed with cherries.

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Thank you for you comment @cryptoxicate !

To answer you, I had to do some research, and to ask the instructor of the Brewing Workshop about the question that you've placed here.

From what I've read, the type of beer that you are referring, it's a very specific type of beer (that I didn't knew the process before). The Kriek Lambic Beer it's a sour and dry Belgian Beer, made originally with sour cherries.

Historical foot-note: The name "lambic" was first mentioned in 1794 as "allambique". The initial 'a' was dropped early on, so that in an 1811 advert it was called 'lambicq', though it was sometimes referred to as 'alambic' as late as 1829.

The fermentation it's taken by naturally existence environment yeasts (like Saccharomyces cerevisiae, Saccharomyces pastorianus and Brettanomyces bruxellensis )

The sour cherries are used in that particular type of beer for giving flavors (flavoring), much earlier then the use of hops in the more modern beers, that we know. The cherries were placed for several months long, making a re-fermentation process of the additional sugars present. In the end of this long fermentation, there are no more sugars present, leading to a dry and sour fruity aroma and flavor characteristic of these beers.

My friend told me that it's possible to add fruits (in the beer made with barley, by adding them in the mashing phase, or even later in the boiling with the hops, witch can lead to a more subtle and interesting fruity notes!

All these things are new to me, and by answerting to your comment, made me learn much more about some Belgian Beers! 🇧🇪 🍺

Cheers!!!

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Very grateful for your reply, it is super interesting the brewing process. Maybe with this research you will be encouraged and try to brew some fruity beer.
Cheers!

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Indeed! I'ts a very interesting process, that you only get good results with method, precision, love and patience... All those ingredients come together to finish in a wonderful BEER!
The beer that we have brewed in December, it is on the storehouse of the workshop speaker, waiting for the end of the sanitary lock-down...
I'm picturing my self having a good ice-cold home brewed beer next September!

By the way, the workshop speaker already offered me, to land me on small fermentation "Brewmaster" (10 liter approximately 2.9 gallons) to try replicate the process at my apartment by myself!

Cheers, @cryptoxicate !

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It is so @xrayman for this process to work it requires a lot of precision it is not something that is done carelessly.
Brewing your own beer at home would be excellent, you could even sell it with the necessary permits. Best of luck!

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What a great post! Well, you know I'm not exactly a fan of the beverage... but his totally deservas a !BEER 😁 Cheers!

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