DavidHeathHomeBrew

Big Grainfather news is coming on the 27th on this channel, yup that is tomorrow. Tomorrows video is over 13 minutes long and packed full of details.

Bourbon Stout Homebrewers Recipe & Full Guide Bourbon Stout Author: David Heath ABV:- 7.7% (estimated) Batch Size : 19 L / 5 US LQ Gallons Brewfather Link:- https://share.brewfather.app/cB5V8x2rOjLAJC IBU : 45 (Tinseth) BU/GU : 0.56 Colour : 122 EBC Original Gravity : 1.080 Final Gravity : 1.021 Mash Profile 67 °C / 153 °F - 60 min - Temperature 75 °C / 167°F- 10 min - Mash Out Boil time :- 30 Minutes Fermentables 4.461 kg / 9.83 lbs - Pale Ale Malt (68%) 394 g / 0.86 lbs -Oat Malt (6%) 394 g / 0.86 lbs- Oats, Flaked (6%) 328 g / 0.72 lbs - Roasted Barley (5%) 262 g /0.57 lbs - Carafa Special II (4%) 197 g / 0.43 lbs - Carafa Special III (3%) 197 g / 0.43 lbs - Wheat Malt (3%) 131 g / 0.28 lbs - Crystal 150 EBC (2%) 131 g / / 0.28 lbs- Lactose/ Maltodextrin (2%) 66 g / 0.14l bs- Black Malt (1%) Hops 30 min - Warrior - 41 IBU 15 min - East Kent Goldings - 4.3 IBU Use you hops AA% to create IBU levels above in brewing software for accuracy. Bottling/kegging - 50 g - Oak Chips See video for details. Add just the infused spirit to your keg or bottling bucket before transfer of the finished beer on top. Yeast 2 pkg - Lallemand Voss Kveik Fermentation Profile Ale 35 °C / 95°F 5- 7 days - Primary

Improve Beer Flavour Via Aroma Guide For Homebrewers Within this guide I cover the stages of researching, selecting and testing hops, malt and yeast from an aroma perspective. Utilising aroma to assist with beer flavour is a great way to forward your recipes and homebrew drinking experience.

Brewing Bad Part 10 Common Mistakes Made By Homebrewers This episode covers the effects of sanitzers on certain types of plastics and the differences in brewing science over the ages and how that despite the fact that knowledge and our ingredients have changed many recipes and brewing techniques have not moved with the change.

NEIPA :- SECOND GENERATION HOMEBREWERS RECIPE AND GUIDE Below is the recipe from this guide video. Please ensure that you watch the full guide to understand the full process for the best results. Author: David Heath Type: All Grain Brewfather link:- https://share.brewfather.app/UGek8806Ei9tKa IBU : 29 (Tinseth) BU/GU : 0.43 OG : 1.066 FG : 1.013 ABV:- 7% Colour : 9 EBC Batch Size : 19 L / 5 US Liquid Gallons Boil Time : 30 min Brewhouse Efficiency: 75% Mash Profile High fermentability plus mash out 65°C/149°F - 60 min - Temperature 75°C/167°F - 10 min - Mash Out Fermentables 2.009 kg/ 4.42 lbs - Pale Malt, Maris Otter (35%) 2.009 kg/ 4.42 lbs - Pilsner (35%) 574 g/ 20.24 oz -Oats,Flaked (10%) 574 g/ 20.24 oz - Wheat Malt, Pale (10%) 287 g/ 10.12 oz - Acid Malt (5%) 287 g/ 10.12 oz - Carapils (5%) Hop Stand 15 min hopstand @ 85C / 185F Centennial -(11.7 IBU) Citra - (17.1 IBU) Adjust to the above IBU using your own hops AA% See this video for more details:- https://youtu.be/Vv-bU757E7w Dry Hops Add when 5-10 SG away from FG 3 days - 100 g/ 3.52 oz - Centennial 3 days - 100 g/ 3.52 oz - Citra 3 days - 100 g/ 3.52 oz - Mosaic Then after transfer to your keg you can optionally add the following 60 days - 100 g/ 3.52 oz - El Dorado (In serving Keg) Yeast 1 pkg - Lallemand (LalBrew) Verdant IPA 1 pkg - Lallemand (LalBrew) American West Coast Fermentation Profile (regular) Ale 20°C/68°F 23°C/73°F (3 day ramp at the end of fermentation) Pressure Fermentation profile 20°C/68°F First 4 days no pressure Day 5 increase temps to 25°C/77°F and set pressure at 12 PSI via a spunding valve.

Solera Sour Beer Foeder Next Steps For Homebrewers This forth part of this series moves onto the next stages of the solera process, which include adding the 2 part solera to a keg along with a tasting and brewing a new batch (with a new recipe) along with transfer to make this a 3 part solera for tasting in 2022. Recipe used in this video:- Golden Sour / Philly sour version - 5% Brewfather link:- https://share.brewfather.app/YjzxziF2M9OgAe DO NOTE that this recipe is for 21L / 5.5 US LQD Gallons Adjust to your volume requirements. American-Style Sour Ale Author: David Heath IBU : 12 (Tinseth) BU/GU : 0.23 Colour : 7 EBC Pre-Boil Gravity : 1.044 Original Gravity : 1.050 Final Gravity : 1.012 Mash Profile High fermentability plus mash out 65 °C/ 149°F - 60 min - Temperature 75 °C/ 167°F - 10 min - Mash Out 2.77 kg / 6.11 lbs - Pilsner Malt (60%) 1.15 kg / 2.54 lbs - Wheat, white (25%) 462 g - / 16.29 oz Oats, Flaked (10%) 231 g/ 8.14oz - Spelt (5%) Boil Time : 30 min Hops 30 mins Saaz - 11.6 IBU Adjust to this IBU using your own hops AA% See this video for more details:- https://youtu.be/Vv-bU757E7w Yeast 1 pkg - Lallemand (LalBrew) Philly Sour Fermentation Temp:- 25C / 77F for 7-10 days.

Brewtools Sanitary Heating Element For Unitanks And RIMS This new brewtools sanitary heating element offers Brewtools unitank owners a great heating solution as well as providing a fit for other applications including within a RIMS setup.

Munich Helles Lager HomeBrewers Guide & Recipe Munich Helles Lager - 5.3% Brewfather recipe link:- https://share.brewfather.app/SueSmzZcKNvnO2 Follow my guide to recipe conversion:- https://youtu.be/Vv-bU757E7w Author: David Heath Type: All Grain IBU : 20 (Tinseth) BU/GU : 0.41 Colour : 8 EBC Original Gravity : 1.048 Final Gravity : 1.008 Batch Size : 21L / 5.5 US Gallons Boil Time : 30 min Mash Efficiency: 75% Mash Profile High fermentability plus mash out 65 °C/ 149 °F - 60 min - Temperature 75 °C/ 167 °F - 10 min - Mash Out Fermentables 3.469 kg / 7.64 lbs - Pilsner Malt (83%) 251 g - / 8.8 oz Acidulated (6%) 209 g - / 7.37 oz Carapils/Carafoam (5%) 167 g / 5.89 oz - Vienna Malt (4%) 84 g / 2.96 oz - Melanoidin (2%) Hops - Apply IBU as stated with your own hops 30 min Saaz (16.5 IBU) 5 min - Saaz (3 IBU) Miscellaneous 15 min - Boil - 1 items - Yeast Nutrients 10 min - Boil - 1 items - Supermoss HB Five Star Yeast 2 pkg - Fermentis Saflager Lager W-34/70 Fermentation Profile Lager (Quick Method without pressure) 10 °C / 50°F - 5 days 13 °C / 55°F - 2 days 17 °C / 63°F - 1 day 19 °C / 66°F - 1 day 5 °C / 41°F - 21 days

A look at the new version Easy Dens from Anton Paar for accurate beer & wort measurements. For a 10% discount before the end of September 2021 please head to easydens.com and enter the discount code HEATH10

A full look at the Grainfather electric grain mill for homebrewers that includes a full overviewplus my testing results and first impressions. At the time of video release this electric grain mill has been released in Europe, New Zealand and Australia.I understand that a lower voltage version is planned for Canadian and American customers but at this stage I am unaware of release dates.

Brewfather Recipe Conversion And Adjustment Easy Guide Convert all grain recipes to your own ingredients to obtain an end beer that is in keeping with the intended recipe. This guide also covers scaling ABV whilst keeping the beers intended balance and how to change the batch size.

American Blonde Homebrewers Guide & Recipe American Blonde Ale - 5.1% ABV Author: David Heath Type: All Grain Boil time: 30 Minutes Batch Size : 19 L / 5 US LQD Gallons Brewfather recipe link:- https://share.brewfather.app/M99MEpyCtFbpu4 IBU : 23 (Tinseth) BU/GU : 0.47 Colour : 10 EBC Carbonation : 2.4 CO2-vol Pre-Boil Gravity : 1.047 Original Gravity : 1.050 Final Gravity : 1.011 Brewhouse Efficiency: 75% Mash Profile 67 °C / 153 °F approx- 60 min - Temperature 75 °C - 167 °F 10 min - Mash Out Fermentables 3.729 kg/ 8.22 lbs - Pale Ale Malt (93%) 201 g/ 7.09 oz - Wheat Malt 4.8 EBC (5%) 80 g/ 2.82 oz - Caramel/Crystal Malt 19.7 EBC (2%) Hops - Match IBU level to your hops AA% 30 min - Chinook (5 IBU) 15 min - Amarillo - (6 IBU) 15 min - Citra - (6 IBU) 5 min - Amarillo - (3 IBU) 5 min - Citra - (3 IBU) Dry Hops 3 days - 20 g/ 0.70 oz - Chinook 3 days - 10 g/ 0.35 oz - Citra Miscellaneous 15 min - Boil - 1 items - Yeast Nutrients 10 min - Boil - 1 items - Irish Moss Yeast 1 pkg - Lallemand (LalBrew) American West Coast Fermentation Profile Ale 20 °C / 68°F (2 day ramp) - 7 days - Primary 22 °C / 72°F - 5 days - Primary

Welcome to part 9 , which includes talk around valve use during mashing, Beer carbonation pressure problems and using a PRV instead of a spunding valve for pressure fermentation. Here are this videos links for further information Beer Keg Carbonation Links Inline Secondary Regulators Easy Guide - https://youtu.be/qgUuJrM0gws https://www.kegerators.com/beer-line-calculator/ https://www.brewersfriend.com/keg-carbonation-calculator/ https://brucrafter.com/beer-line-calculator/ https://mcdantim.com/tools/calculator Spunding valves and pressure fermentation Fermentation Under Pressure Easy Guide - https://youtu.be/W7WSFn6bNoA Spunding Valve Guide For Pressure Fermentation - https://youtu.be/NLJ-qmhhEnU Spundit V2 vs Blowtie Full Comparison for Homebrewers - https://youtu.be/bxrdkX5w9Co

The iTap G connector products offer a solution to iTap users for beer serving. If you wish to contact Boel directly by email use this address:- boel.shop@gmail.com The Boel website can be found here:- https://boel.company/

Here is my overview of the new Grainfather Glycol Chiller Adapter kit. Please consult with your local homebrew store for pricing in your region. At the time of uploading this video I found that brewers in New Zealand and Australia can already buy this kit directly from Grainfather or from many local homebrew stores. This product also launched just recently in Europe and is starting to roll out to homebrew stores. Brewers in the US can expect to see this launch later on this year, hopefully during fall. For Fermzilla owners, here are the product numbers and descriptions for the parts that you will require:- 1 x FermZilla Temp Twister - KL14618 1x Fermzilla - Flat Twister Lid with O ring - KL15059 1 x Fermzilla Thermowell 60cm - KL146149 For Brewtools Unitanks owners, here are product numbers and descriptions for the parts that you will require:- 2 of TC Elbow 90°, 34 mm to 10 mm 9.5 mm (3/8") Product #:7712731 1 of TC 1.5" Thermowell 160 mm ID 7 mm Product #:7712649

A look at the new updates for the Brewbrain Float digital hydrometer for homebrewers. Manufacturers website link:- https://brewbrain.nl/

Below is the all grain beer recipe covered in this video. The Lallemand document mentioned can be viewed and downloaded here:- https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-downloads/page/2/ Low Alcohol IPA Batch Size : 10 L/ 2.64 US LQD GALLONS Authors: David Heath & Andrew Paterson. Brewfather Link:- https://share.brewfather.app/32DO4oSYRm3h0t Type: All Grain IBU : 13 (Tinseth) BU/GU : 0.52 Colour : 7 EBC ABV:- 0.9% Original Gravity : 1.025 Final Gravity : 1.018 Brewhouse Efficiency: 75% Mash Efficiency: 82.5% Mash Profile 79 °C /174°F - 40 min No need for mash out Fermentables 905 g / 1.99 lbs - Pale Ale 8 EBC (85%) 53 g / 0.11 lbs - Acidulated 3.5 EBC (5%) 53 g / 0.11 lbs- Carapils/Carafoam (Dextrine)3.9 EBC (5%) 53 g / 0.11 lbs - Munich 15 EBC (5%) Boil Time:- 30 Minutes Hops Adjust using brewing software using your hops alpha acid percentage to create the following IBU values 15 min - Centennial - 7 IBU 15 min - Mosaic - 4 IBU Hop Stand - Zero minute 10 min hopstand @ 80 °C / 176°F 10 min Centennial - 1 IBU 10 min Mosaic - 1 IBU Dry Hops 3 days - 20 g / 0.70oz - Centennial 3 days - 10 g / 0.35oz - Mosaic Extra 50 g / 1.76oz - Milk Sugar (Lactose) 0 EBC Added during late boil Optional Extra 0.05 g per litre (see packaging for imperial) - Aromazyme Added during mid fermentation. Yeast 1 pkg - Lallemand (LalBrew) Windsor Yeast Fermentation Profile Ale 20 °C / 68°F - 14 days though likely to be ready for transfer sooner. Check that FG is consistent over 3 days before transfer to bottles or a keg.

This video provides a full overview of the F series Brewtools Unitanks, as well as my first impressions. Here are links to the manufacturers website EU link:- https://www.brewtools.com/products/fermenters USA link:- https://www.brewtools.us/products/fermenters Please check with your local homebrew store first, as they may have stock already or arriving faster than the current ETA from Brewtools due to the amount of preorders already present.

Homebrewers guide to raspberry witbier / Belgian wheat beer. Here is the recipe from this video:- RASPBERRY WIT BEER - 5% Belgian-Style Fruit Witbier Author: David Heath Brewfather recipe link:- https://share.brewfather.app/xpU8PxNFwZF6vJ Type: All Grain IBU : 12 (Tinseth) BU/GU : 0.27 Colour : 10 EBC (Fruit colour not calculated) Will be red :) Pre-Boil Gravity : 1.038 Original Gravity : 1.046 Final Gravity : 1.008 Batch Size : 19 L / 5 US LQD GALLONS. Boil Time : 30 min Brewhouse Efficiency: 75% Mash Efficiency: 78.9% Mash Profile High fermentability plus mash out 67 °C / 152.6°F 60 min - Temperature 75 °C / 167°F 10 min - Mash Out Fermentables 1.674 kg / 3.69lbs - Wheat Malt, Pale (45%) 930 g - / 32.8oz Munich 14 EBC (25%) 930 g - / 32.8oz Pale Ale 8 EBC (25%) 186 g - / 6.56oz Oats, Flaked 2.8 EBC (5%) 1.2 kg -/2.64 lbs Raspberry (Fruit)(Colour not calculated) Hops 30 min Saaz to 12.4 IBU using your own hops AA% Yeast 1 pkg - Lallemand Wit Belgian Fermentation Profile Ale 20 °C / 68°F- 14 days - Primary I suggest rising at 1C per day at the close days of fermentation to finish at 22C / 71.6°F

This inspirational guide gives a recommended list of beer styles and recipes that are great for the summer. Here is a list of the videos and recipes recommended in running order:- Bohemian Pilsner:- https://youtu.be/NWx_wPNsTTw Vienna Lager:- https://youtu.be/BYVcpKQLAVM Verdant IPA:- https://youtu.be/Wre4XX7cFko Verdant IPA double batch:- https://youtu.be/05r9MuRBzUI Pineapple Mango Raw IPA:- https://youtu.be/_VuUsM1Kp6o GrapeFruit Tropical IPA:- https://youtu.be/orKkr9JYD9Y NEIPA:- https://youtu.be/K7af_R9g5YM The Ultimate Haze IPA:- https://youtu.be/jWx_Bh2jBlQ Saison:- https://youtu.be/H17TMMhKIy0 Kölsch:- https://youtu.be/qPIaCnafPEE RaspBerry Sour:- https://youtu.be/MfSSp16L4J8 More coming soon!

In this episode I cover various topics including yeast selection and substitution, online armchair experts and when and how to buy homebrewing ingredients. Here is the list of other Youtube channels mentioned in this video:- BEER-N-BBQ by Larry - https://www.youtube.com/user/BEERNBBQBYLARRY Genus Brewing - https://www.youtube.com/channel/UC5_R3sfYMc4ETML4Lc4iPDA HOMEBREW 4 LIFE - https://www.youtube.com/channel/UCLV1IV1jLaH9Er61-nd1OsA Portly Gentleman - https://www.youtube.com/c/PortlyGentleman/featured Short Circuited Brewers - https://www.youtube.com/user/SCBTELEVISON The Craft Beer Channel - https://www.youtube.com/c/TheCraftBeerChannel/featured

This video offers a comparison of both of these brands of spunding valve products. I worked with both manufacturers to collect all of the facts and both approved this video before it went live. The end result is a comparison so that you can decide which is the best fit for you and your needs. All of these products are sold in various countries, check with your local homebrew store first please. If you are having issues in obtaining any of these products in your local market then here are email addresses for both companies so that you can find out the best way to obtain the desired product or products. Kegland:- beer@kegland.com.au Homebrewer Lab :- trong@homebrewerlab.com

A full guide to the creation of Grapefruit IPA. Recipe from this video:- Grapefruit Tropical IPA - 6.3% American-Style India Pale Ale Author: David Heath Brewfather Link:- https://share.brewfather.app/C52MU42dtxNNNX Type: All Grain IBU : 54 (Tinseth) Colour : 9 EBC Carbonation : 2.4 CO2-vol Pre-Boil Gravity : 1.056 Original Gravity : 1.062 Final Gravity : 1.014 Batch Size : 19 L / 5 US LQD Gallons Boil Time : 30 min Brewhouse Efficiency: 75% Mash Efficiency: 78.9% Mash Profile High fermentability plus mash out 65 °C / 149°F - 60 min - Temperature 75 °C / 167°F- 10 min - Mash Out Fermentables 4.25 kg / 9.37 lbs - Pilsner 3.8 EBC (81%) 520 g/ 18.34 oz - Munich 14 EBC (10%) 260 g/ 9.17 oz - Acidulated 3.5 EBC (5%) 210 g/ 7.40 oz - Wheat Malt, Pale 3.9 EBC (4%) 760 g / 1.67 lbs - Grapefruit (Fruit) 0 EBC ^ Added during late fermentation in secondary. Hops Use the IBU value shown to adjust with your hops AA% 30 min - Centennial - 8.5% (23 IBU) 15 min - Centennial - 8.5% (5 IBU) 15 min - Amarillo - 9.2% (5 IBU) 15 min - Citra - 23.5% (5 IBU) 10 min - Amarillo - 9.2% (2 IBU) 10 min - Centennial - 8.5% (2 IBU) 10 min - Citra - 23.5% (3 IBU) 5 min - Amarillo - 9.2% (2 IBU) 5 min - Centennial - 8.5% (2 IBU) 5 min - Citra - 23.5% (3 IBU) Hop Stand @ 80 °C / 176°F 15 min - Centennial - 8.5% (1 IBU) 15 min - Amarillo - 9.2% (1 IBU) 15 min - Citra - 23.5% (2 IBU) Dry Hops - No need to reduce temperature 3 days - 25 g / 0.88 oz - Azacca 3 days - 25 g / 0.88 oz- Centennial Miscellaneous 15 min - Boil - 0.76 items - Yeast Nutrients 1 pkg - Lallemand Voss Kveik Fermentation Profile Ale 35 °C - Min 7 days in the fermenter

A multipurpose heating and cooling product for homebrewers. Within this short video I show it in use and make mention of the various other ways that it can assist the average homebrewer.

A guide to solera sour beer methods including a proven recipe. Plenty of tips and tricks added in as per usual. DO NOTE that this recipe is for 40L / 10.56 LQD Gallons. Golden Sour Recipe American-Style Sour Ale Brewfather Link:- https://share.brewfather.app/MnNB6Wqy8TUqRr Author: David Heath Type: All Grain IBU : 12 (Tinseth) Colour : 7 EBC Carbonation : 2.4 CO2-vol Pre-Boil Gravity : 1.043 Original Gravity : 1.049 Final Gravity : 1.011 Batch Size : 40 L / 10.56 US LQD GALLONS Boil Time : 60 min Brewhouse Efficiency: 75.8% Mash Efficiency: 79.6% Mash Profile High fermentability plus mash out 65 °C / 149°F - 60 min - Temperature 75 °C / 167°F - 10 min - Mash Out Fermentables 5.208 kg / 11.48 lbs - Pilsner 3.8 EBC (60%) 2.17 kg / 4.78 lbs - Wheat (25%) 868 g / 1.91 lbs- Oats, Flaked 2 EBC (10%) 434 g / 0.95 lbs - Spelt 4.9 EBC (5%) Hops 60 min - Saaz - Adjust using your hops AA% to create 12 IBU Miscellaneous 3 g / 0.10 oz WildBrew Helveticus Pitch 3 g / 0.10 oz WildBrew Sour Pitch Yeast 2 pkg - Lallemand Voss Kveik Fermentation Profile Ale 35 °C / 95°F For secondary the following can be used subject to taste 2 pkg - White Labs Brettanomyces Lambicus WLP653 1 pkg - White Labs Brettanomyces Claussenii 20-22°C (68°F - 71.6°F) for long term conditioning.