Jeff Parker from The Dudes’ Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer.
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In the brewing process, once you’ve added your malt extract or you’ve done. All drained, mashed or run off into the kettle, when that kettle is full and ready to go, there’s a bunch of different hopping options you can go with. And it all depends on how you want to balance the bitterness curve on it. You can put your hops on a mash, you can mash hops. You can put them in a kettle and run off through them or just soaking and steaming until you run off to the full kettle volume and then start to come up your boil. Or once you’re boiling and you add a boil you can throw your hops in. And I guess lastly, you can do a full boil and throw everything in the end and just see what lay kettle off. Hops utilize in the boil, the longer you boil the more bitterness is extracted, the less flavor, the less aromatic you get. Those are the recess that volatilize. The aromatics, then the flavor, the bitterness just stays and its foiled into the beer. So we generally do the first wort hops. We have hops in the kettle, we’ll run our lather off into it and get the kettle up. Once it’s up and boiling, you’ll notice the hop break. I always refer to that as the craft macaroni and cheese effect.
[Hot Break: Hot break is the coagulation of mostly proteins, but also a few other things, during the boil. These same proteins are responsible for chill haze in your end product.]
You’re boiling, you put your macaroni noodles in there and all of a sudden you foam over and then it goes away. The proteins in your malt that are in your extract at this point that you bring up to a boil, they reach to a point where they precipitate out and become actual little gummy protein flakes in the beer. They bubble up and they settle back down and they get bigger as the boil rolls and turning, they hit and they collide. They’re sticky so they fuse. And they get heavy enough to actually stay down in a boil. And then the other boy when he kill the flame, he stir it up and start a whirlpool and that stuff will actually all go together in a nice big compact cone. The hoot break actually help to keep the hops and other stuff that are precipitate out into a boil, into a nice cone. You got clear beer running off the side and the center got your brew essentially. And then chilling the beer, that’s critical too cause you got this nice sugary broth that everything wants to eat. Anything in the air, you name it. They want in, good or bad. So you want to cool it as quick and possible and what you’ll see is another precipitation happen and that’s your cold break. And that’s just your stuff from going to a hot to cold temperature. That will precipitate out because it’s no longer soluble.
[Cold Break: Cold break is the precipitation or flocculation of mostly proteins, but also tannins and hop matter, that form when chilling wort rapidly. When wort is chilled very rapidly cold break will begin to form at around 140F.]
It’s really neat like if you use a glass carboy, not so much in this stainless here, you can’t see anything in the tank. But in a glass carboy, when you’re doing your beer and cool it, you can actually see the cold break form and start to sink and it looks like when you get pictures from a hubble. Those nebulas. It’s just so cool, looks like stuff from the hubble telescope.