Electric All Grain Home Brewing – My Beer Story #8

Electric All Grain Home Brewing – My Beer Story #8


Hi guys, welcome to Writer’s Block Brewing
dot com. My name is Matthew and this is episode 8 of My Beer Story. Now, if you haven’t seen episode 7 where
I brewed a 10 gallon batch of a wheat beer, divided it into two kegs, infused one with
lemon grass and the other with lemon zest please check that out at the link below. Now, today is a brew day. Homebrewing like
any hobby–the more you practice the better you get. Another way to advance your skill
set is to brew with someone who is more advanced than you; which is way I’m very happy to
be brewing with my friend Dustin today. Dustin! Hey Matt! Thank you very much for letting us brew. Thanks for coming up. Cool! Dustin’s been brewing for about 5
years, he’s built his own impressive system but before we check out that system–Dustin,
could you tell us what beer we’ll be brewing today? Yeah, today we’re going to brew a Belgian
Saison and we’re going to use pink peppercorn and hibiscus flowers in it. Should turn out
great! Very interesting! Now, let’s check out the
system. Well, this is the panel that I built. It’s
a 50 amp panel coming in. So I have a power outlet in my garage which comes over to it
and allows me, with 50 amps, to run two 5,500 watt elements. So right now we’ve got the hot liquor tank,
it’s at 143 degrees fahrenheit and I can switch on two elements at one time. Now I
put in a volt meter so you can see right now this panel is pulling 44 amps. When I turn
on the water pump for the hot liquor tank you can see it jumps all the way up to 44-45
amps. So this box is pulling in a lot of power. So with this Belgian Saison we’re going
to use 20 lbs. of a German Pilsner Malt, we’re going to use 5 lbs. of white wheat, we’re
going to use about ½ lb. of acidulated malt and also we’re going to be using a little
bit of Vienna Malt. So we’re done with our 60 minute mash and
now we’re going to transfer from out hot liquor tank back through the coil, into the
top of the mash, out of the bottom of the mash, through the pump, into the bottom of
the boil kettle. We’re going to do this over an hour. We are adding Willamette–4 oz. of a Willamette
pellet hops. They are 4.8 alpha acid and they’re going to boil for 60 minutes. And then we’re going to use 2 oz. of pellet
Saaz hops at 15 minutes and then we’re going to also put 3 oz. of whole leaf Saaz in the
Hop Rocket for the end of the boil. So in this Belgian Saison we’re also going
to add pink peppercorn and hibiscus flowers at 10 minutes left in the boil. So, as you
can see, I’ve got a bunch of pink peppercorn. We’re going to use 4 oz. and also 4 oz.
of hibiscus flowers–should give it a nice pink hue. So with the pink peppercorn it’s
whole. I’m going to try using a rolling pin to see if I can get a little crush on
it. It actually looks like it’s turning out pretty well. The pink peppercorn should
give an earthy spicy note to it–not just a peppery note that regular peppercorn would. So we have 4 oz. of pink peppercorn and 4
oz. of hibiscus flowers. So we’re at the end of the boil. Right now
we’re recirculating off of the bottom of the boil kettle, into the center of the pump,
out of the pump, into the bottom of the Hop Rocket which is filled with 3 oz. of Saaz
hops, out of the top of the pump, into the counterflow chiller (made by Chillzilla),
out of the counterflow chiller, back into the top of the kettle. Right now we’re cleaning out some of the
pellet hops. We added 6 oz. of pellet hops during this boil. So using the Hop Rocket
allows us to filter out some of those hops. Also doing a whirlpool inside the kettle and
we’re also sanitizing the Chillzilla in one pass. So right now we’re pulling off the bottom
of the kettle, it’s at 125 degrees fahrenheit. We’ve done a whirlpool stand so all those
hops should be coned up in the center. We’re going through the pump, into the Chillzilla
counterflow, out of the Chillzilla and into the Carboy. So it’s coming out of the boil kettle at
125 degrees and it’s coming out of the Chillzilla at 78 degrees fahrenheit so I’m going to
slow it down a little bit. So for this Belgian Saison I’m trying something
different. I’m trying to use some dry yeast. So I went with three packets of Danstar dry
yeast. This morning, about 2 hours before we started brewing, I heated 3 cups of water
and three tablespoons of DME and boiled that for 5 to 10 minutes, let it cool down to the
high 80s and then I added the 3 packets of dry yeast into my 2,000 ml. flask. I’ve been shaking it up every 15-20 minutes
or so today. It looks like it’s done a really good job rehydrating. I’m seeing a couple
layers of foam on top of it. So between the 3 cups I’m going to split
it between these 6.5 gallon carboys. We’re going to try to pull off 6 gallons into each
carboy and it’s starting around 1.064! Okay, so we finished the brew day! It’s
been a nice day today and we almost hit our numbers. So the next step is the fermentation. Behind
us I have a fermentation chamber here which I built. It’s temperature controlled with
fans inside. We’re going to ferment this Belgian Saison at 72 degrees fahrenheit for
a little over a week. I heard that if finishes out very quickly
so we’ll see how it goes. So we’re going to put in the blow-off tubes,
we’re going to put it in the fermentor and let it do it’s thing. Awesome Dustin! I’d really like to thank
for letting me brew with you today, I learned a lot! Hey Matt! Thanks for coming up! Thanks for having me! Really great day today
guys! If you have any questions on electric brewing or how Dustin built his system you
can find that information at… …The Electric Brewery dot com. And we’ll
put a link right below this video so that you can see my build. Awesome! That should be great! Guys, stay tuned to next episode of My Beer
Story when I come back up and visit Dustin and taste this beer that he brewed today. Thanks for watching! Please subscribe! Any
comments–write them down below and if they’re too advanced for me I’ll forward them on
to Dustin! Okay guys, thanks for watching! Thanks again for watching guys! Please subscribe
to my YouTube Channel. Show your support by liking and commenting on my videos. Also,
check out my blog Writer’s Block Brewing dot com for a whole lot more content. I’m
also on social media. Thanks for watching and cheers!

7 thoughts on “Electric All Grain Home Brewing – My Beer Story #8”

  1. The Chillzilla looks brilliant LoL In fact the whole brewing set up is really cool. There's a lot of advantages to having an electric set up like that.

    Dry yeast works well sprinkled straight in too especially if you have a low gravity wort. In the UK, it's not as cheap or easy to obtain oxygen like you can Stateside LoL. However, for my higher gravity brews i use an aquatic air pump (with a filter) !

  2. Nice rig! I have a large Z Chiller also but I haven't used it yet 🙁 as I am still building my brewery. It's nice to see one in action. Good job on the video and editing! Well done and keep up the good work. Cheers.

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