hey cornelius
yeah i'm gonna do a brew in a bag today
what do you think
don't you have a Graindfather oh i do but
this channel is called simple home brew
so i've thought i'd be able to share
people
how to brew in a more cost effective way
would you like a beer mate oh yeah
cheers
so what i'm going to do today is i'm
going to use my grandfather
boiler but i'm going to use it just for
a brew and vanilla boil
because i'm trying to keep it more
simple so you guys can maybe learn
the easier or the simpler way and a
cheaper way
all you need is a bag
a nylon bag i've got this one online
i've used it for years
it's um spots and dirts and stains all
over because i have used it a few times
but it will do the job when you boil it
all the grime and grease and all that
will go away
but with what i'm doing i'm
adding about six and a half to seven
kilos of grains
now i'll pop the recipe in and pop the
recipe in a sec
and oats to give it some mouthfeel and
that's a kilogram of oats that i'm
putting in
so all of it's going to have about 80
grams of East Kent Goldings
hops put in one's going to be for
bittering and the other one is going to
be smells and flavors that's going to be
a dry hopping about day 6 day 7.
also i'm putting two packets of
mangrove jack's new world strong ale
yeast so that's uh what is that m42 yeah
m42
so they're going in so i can see pretty
much what they can do
so apparently they're a really good
yeast for all
round brews so i want to ferment at
about 18 degrees celsius for the first
few days and maybe drop it a little bit
so i can try and clear it out
so these are just experimental this is
something different to do i'm also going
to put some
calcium sulfate so that'll go in
and we shall start shall we
so what i'm doing today is i just want
to make sure you guys
know how to do a brew in a bag in a
simple way
i do have a Grainfather system as you
know
and the Grainfather system can do it
without all this equipment extra
equipment i've got the equipment
people out there have asked me how to do
it and how i've done it and i'm here to
show you how i've done it
i have equipment i have a brew in a bag
which will take about
i don't know it'll take more than six
kilos ten kilos of grains
so it's a nylon bag that you can get
from any brew store anywhere you like
or online if you want uh you also need a
boiler
like this one this pot is about 30
liters
i got this online as well it was uh
about 70 dollars i think they're a bit
dearer now but i can put a link in for
you guys if you need it
um so what you use it for is to
mash your grains so you mash your grains
at about 70 degrees celsius or so 75
something like that
for about an hour and then when you're
finished
you take out your bag and then sparge
the bag
with that you're going to pour at least
11 liters of water over it
into your boiler to
wash out all of the sugars that are
still in the actual grains
so we'll get to that i'm not using that
one because i've got a grain farther
that has a boiling
element underneath so it makes it easier
for me i'm just using it for that
so we're going to start off with is 21.5
liters of
mash water the grains will soak up a bit
of that water
and steam will go up and it will come
down we need to get it down to 20 liters
when it's cold now i'm going to do it in
a cube i'm going to pour it into a cube
sterilized
seal the cube and leave it overnight to
cool down to the temperature i need to
ferment that so that's something else
that i've got to do
something i haven't done before which
i'm eager to try
so the recipe for this is pale ale five
kilos that's uh
76.9 percent of the mash flaked oats one
kilogram which is about fifteen point
four percent of the mesh
and roasted barley so we've got
point five a half a kilo and that's
about seven
point seven percent of the mesh we also
are doing a 40
30 grams of east kent goldings hops at
me at 60 minutes and then we're doing a
dry hop
of 50 grams at about day 6 day 7 of
fermenting so
that's how we're going at it the yeast
we're using is actually a
mangrove jack's uh ale yeast
we're doing two packets of them uh
they're
new world strong ale use m42 that
apparently can
it can ferment at high alcohol volumes
up to 12
which is not where we're going so now
all i have to do is fill up my
grandfather with 21 liters of water so
i've got the hose coming from the tap
this big fella and i'll just fill her up
until it gets to 21 liters according to
the gauge
actually i might just measure that
because i haven't
checked the calibration of my
grandfather yet so i've got a boil a pot
and this pot here is three liters every
time it fills so i have to do a
i'll fill that up and we'll measure it
we want 21 liters so it's going to be
fun
once i have filled it i'll report back
and let you know
i did 21 liters through my measuring
bucket which i know is accurate i've
used it before for this sort of thing
and it's actually one liter out so it
says on the gauge
on my grandfather 20 liters where
i actually put 21 liters in so that's a
bit of an
eye opener there so i'll make sure i
measure my water going in
every time i put it in now so i know
exactly how much i need
so from here we all we do
is start the boil so we need to bring
the temperature up the mash temperature
has to be 66 degrees celsius very low so
that'll extract
a lot of sugars um we leave that for 90
minutes just mashing just sitting there
staying at 66 degrees celsius
luckily grain farmers have the
thermometer all in it
so all i have to do is turn it to 66
degrees and have it boil up to 66
degrees once it's ready it'll let me
know
and we'll start doing a mesh so while my
mesh water is boiling i'm just going to
fill up my sparge water
which is going in a different boiler
which is a
digi boil which is a good little
instrument i was actually going to use
this to do the mash to do the whole
brew but i thought this works what i'm
doing here so the sparge water is going
to be filled up
gonna have put 11.65
litres of water in that and bring that
to dispatch temperature of 75 degrees
celsius
so we'll i'll do that and i'll get back
to you guys so i'm happy to report that
the digiboil is quite accurate and
actually the notches
are pretty much right so it's pretty
unusual
a digi boil is a cheaper unit yet it's
more accurate
tell me why the recipe requires us to
place
calcium sulfate a half a teaspoon of it
in our mash water
our mash water has to be a little bit
harder
bring up the ph a little bit so that we
can increase
our enzyme retention more or less
preserve the mash enzymes so we get more
sugar and stuff come through
increase the yield of sugars we get
through our enzymes or our mesh
and it improves the growth of the yeast
so the yeast won't
uh die out so easily so it will grow
better
so it feeds everything so it's kind of a
good little additive i mean it does a
lot more than that and i'm not getting
deep into it because i don't want to
it's just too
too complicated so i'm just making it
taste
hopefully a little bit better again now
our
mesh water has chloramine and chlorine
in it i
normally put a camden tablet in but i'm
boiling it so once you start boiling it
your chlorine and chloramine will
evaporate out of the water anyway and
it'll disappear so you won't have any of
that in there once you've boiled it
and that's why all grains are a lot
better because normally
you would do a extract brew the extract
where you just pour tap water in
normally a lot of the time you don't do
the boil so
you retain chlorine and chloramine in
your water so that
isn't a good thing it actually gives you
a dirty taste or
enough flavor so better off getting rid
of it if you can
okay let's keep going okay guys it's
time to do
the mashing so i'm going to pop the bag
into the
boiler so right now
this bag is just straight in i'll pop it
down low so i can actually
get it in there and wrap it around the
edges so we
don't lose our bag i'll get a couple of
clamps
i don't want to lose the bag so i'll
just clamp it on just in case
i'm using your one
so right now i've just popped those
clamps on
all this is just so the bag doesn't go
all the way down and i don't want that
to happen
and uh here we go good good to go
all our grains are going to go into the
bottom here and they're going to sit
down there i'm going to mix it all up
i'll get a i'll be back in a sec all
right guys so what i've got
this is our mash bag it's 66 degrees
celsius in there now in the water
oh i i actually forgot to put something
in i'll do that right now so we need to
put in
half a teaspoon now it doesn't have to
be overly accurate half a teaspoon of
calcium
sulfate straight in that'll uh
help the water harden a little bit and
take the softness out a little
and help the grains mash better and also
feed our yeast i've already mentioned
that to you guys
just dissolve that in there so we're
ready for that now i'm ready to
add the grains and i do have to measure
out one kilo of oats as well so i've got
a little
container of oats or one of our um
residents in their house
said just use it and it just rolled oats
the starch
that is created from these is not so
sugary but it actually
makes the brew soft so it feels nice and
mouth and
almost creamy but that's why we're
putting a kilogram of this in
so i'll measure it out i'll be back
so got a kilogram of rolled oats uh
this is going to be fine i'll put the
oats in i'll probably sprinkle a little
bit of that
and i'll put some grains in
let it pour in just like this
down the one-man band here so i've got
to do it
and mix it at the same time so i don't
get dough balls and now remember we're
doing it in the bag this is
to filter out all the hard all the bits
and
and what as you can tell we want to
try and keep the dough balls out now i'm
using the plastic spoon because these
are middle one i'm going to probably
sear the bag and i don't want
this will thicken up eventually once
i've finished putting the grains in
we're going to let this sit for
about 19 minutes to extract all the
sugars
that we can possibly get out of it
okay
it's looking really really nice and i've
got
dropped the temperature down to 65 so
this now
will turn on and start heating
the mash up again to 66 degrees celsius
and once it hits 66 oh
basically just leave it with 90 minutes
looking good no go balls in there
i'll get my other spoon a bit stronger
than this yeah i just already tasted
sugar going out
this one's a bit stronger so help me
lift just don't want to tear the bag
see i'm just checking to see if there's
any balls in there or anything dry
which i can see does not the last time i
did a brew like this
put the oats in later that was a big
mistake so this time
we're right so we'll now sit there
it's back up to 66 degrees celsius
so i'm now going to sit this here i
might actually take that put a lid there
for 90 minutes
lid on just so i don't get too too many
bits in it
and that's not going to match for 90
minutes even then again i'll come back
and i'll just stir it a little bit
and once i'm done we'll go to the stage
of boil
so we'll see you soon so we have reached
our
90-minute mash time at 66 degrees
celsius we now need to increase the
temperature to 75 degrees celsius
and do a mash out for 10 minutes so i'll
do that and i'll get back to you guys
so in the meantime while it's heating up
just gonna give it a good stir
to try and get the temperature through
the grains a little bit if i can
get down to the bottom of the bag there
to bring it all up so hopefully
we can get the temperature to reach
through the whole
the whole lot so otherwise if it's set
in one position all the time
we would end up with a hot temperature
down the bottom
and cooler on top so we'll just every
you know every five degrees i'll come
along and i'll just quickly
stir that so now we've reached 75
degrees celsius i'm going to set the
timer
for 10 minutes
and uh after 10 minutes we're going to
pull the bag out of the
out of the boiler so we'll be back soon
we finished our mash out so now i'll
have to
pull the bag out and uh this is gonna be
a challenge
as you can see i've got my pulley this
little pulley system i have to
grab this lid off
i'll grab my stirring stick and just
give one one last sir
we're going to pull this out and drain
all the fluids out of the grain but
we're going to also do a sparge
so we have our boiler at 75 degrees
already
so i'll have to pull this out and the
great thing a big thing i've done
is i've got myself a little pulley
system because
this is very heavy very hard to grip
without it
so what i'm doing here i'm just tying it
up so i can actually take it out
with my pulley without it popping open
on me
i'm hoping let's see if that will work
that'll be enough hoping it'll hold it
long enough
to put in this basket so
let's see the roof
beam is going to be strong enough to
hold it
i don't think it is
so there are our grains
so just let that dry in a little bit so
what we're doing guys is we're doing a
sparge
uh what the sparge does is clean the
rest of the sugars out of the
grains so we basically do that
to get everything we can out of the
grains and the sugars of what
ferments to make the alcohol and flavors
of the beer
so what i mean what we mean by sparging
this is actually the first part of
the grain sewn is i'm going to lower it
down again and get it almost inside the
actual
boiler so i can sparge it a bit more
efficiently so that's still not in the
fluid it's already came out of and i'm
going to run
water at 75 degrees celsius i'm going to
run water down
over the grain so that it washes the
grains through
well this is a theory anyway so all i do
is just wash
as you can see the water's rushing down
through
the grains and it's clean water so i'm
basically rinsing it which is what
sparging
does
and that's working so i'll keep doing
that
and i'll keep lifting it up as it gets
closer to the bottom
we're supposed to end up about 27
degrees sorry 27 liters
this is for me this is working really
well so i'm happy
see how it's going you can see going in
here if you can see it on the camera
it's actually going in on top of the
grains inside
that in turn washes the fluid
through the grains and at the bottom and
filters it at the same time
so you can probably imagine that this
isn't
as efficient as the grandfather system
it does work if you haven't got anything
else this works quite well
uh brewing a bag you can't get all the
juices out of the grains completely when
you sparge
but you can get pretty close so i hope
this helps you
next part we're going to go to the boil
we've got to wait for this to drain once
it's drained
then we're going to boil so we'll see
you soon so we ended up with
30 28
22 27 liters exactly what we're supposed
to get
beautiful that's exactly what we want so
now
we're going to boil the crap out of this
for 90 minutes
after at the 60 minute mark we put in
the
30 grams of east kent goldings they will
just bitter it they'll make it better so
that's
one and then
a wall flock tablet we'll go in at
around about
15 minutes before end of boil and we'll
do a whirlpool to try and gather up any
kind of
bits that might still be left in there
and then i'll siphon it into a
cube to cool so we'll get back to you
soon
quick one guys just let you know that
when you're boiling your wart
make sure you're with it and you keep
your eye on it at the first
wave of you get awake and the wake is
proteins and especially from the oats yo
it's going to have a lot of
starch proteins and all these little
bits and pieces that will come up as
foam
and as you boil it it's like milk once
it starts boiling it'll foam up like
crazy so keep your eye on it
the best way is just watch it make sure
it doesn't come over grab a spoon
or a stirring stick and just gently
move it around until the boiling gets
more vigorous and starts becoming
settled so never leave your wart alone
oh jeez oh my god watch this guys
it's about to come up we're going to
slow it down
turn the heat off for a second just to
keep it under control
okay it's at 100 degrees celsius put the
heat back on now
yeah it just made it
so guys you can see as you can see it's
boiling
i'll put the fan on a minute to suck it
out the shed so while this is boiling
i'm going to have a nice drink with a
eight stacks brew as you can see
it's a beautiful drink
very citrusy great summer drink very
rich in flavor
um if you want to see eight sex i'm
going to put a link down there dave
sacks
facebook account but at the moment this
is boiling its butt off i'm going to let
it boil for 30 seconds now 30 minutes
sorry
and i'm going to add east kent goldings
to give it the bitterness that i need
we've got our east kent goldings to put
in
we need to put 30 grams of bittering at
60 minutes we're at 60 minutes now so
i'm going to sprinkle
a little bit in there's 50 to 53 grams
in weight in here
so i'll pop that in and what i'm gonna
do is just check what i put in
on the scale so we need eight more grams
so i've actually already put in
20 odd grams 25 so halfway there
a bit more 23
we just need to put in actually that's
it
it was 53 grams that was in the packet
uh sorry the 53 grams weighted in the
packet
i now have 23 grams left in weight
packet and hops including
so it worked out well i didn't actually
have to worry about it too much
because it still didn't boil over or
anything like that it wasn't a great
deal of them
and they're not overly strong either so
i'll give that a bit of a stir
with my steering stick give it a bit of
stir
just to make sure i mean the boiling
brings it around anyway i feel the
bottom there it does feel like there's
something uh
it is getting a bit iffy down there
so we now wait another 60 minutes and
then about 45 minutes before
boiling i will be putting a warthog
tablet in so we'll see you when you get
there
thanks guys we'll talk to you soon well
it's getting dark outside
i have to put my warf tablet in we're
nearly 15 minutes away from
to finish your boil my waterflock tablet
is about to go in
all i do is crumble in there now you've
got to watch
that the proteins they boil over this is
where it can go over
what the warthog tablet does is grab
hold of the proteins
and help it to sit on so now we'll leave
that for another 15 minutes once it's
finished i'll turn off the boil
and i can't see you uh i can't see you
i can't see you um once the 15 minutes
is over
i'm going to circulate the wart in one
direction
vigorously i'm going to make it make
sure it's stirring and
rotating very quickly throughout the
whole wart
once it's finished hopefully all the
sediment will settle
in the center of it that way i can put
the siphon in and siphon it into my cube
without it actually affecting the um
uh giving them uh pretty much putting in
too much sediment into my system my what
i've got basically
so we'll get back to you once i'm at
that point
on my side i haven't done this before
working into our
cube and we'll soften it
so far it doesn't look bad so what i'm
doing now is i'm siphoning
into this cube at 100 degrees celsius
now that will kill any bacteria
that will be in the cube which i'm sure
it wouldn't be anyway because we
actually have
cleaned it all out and sanitized it and
i uh
i'm aware that there's a lot of sediment
here so it's going to be pretty dirty
anyway
not much you can do about it the
whirlpool didn't work that well
it's hot
far around that sort
tomorrow night after work i'm going to
come back and i'm going to grab my
wart that's cooled from 100 degrees to
probably about 15 to 18 degrees we're in
the shed it's cold it's winter
and then i'll pour it into my fermenter
and then pitch my yeast so we'll see you
then
see you guys see you soon okay so we've
got a measurement of 1.056
so pretty good that's not a bad little
result
i don't know the efficiency of that
wasn't really okay
it wasn't really planning on any kind of
efficiency
it did say it was going to be around
about that so at least we know what
the starting gravity is now i'm going to
wait
hardly any bit in this or a little bit a
lot of sweetness of course
it does taste like a stout but once it
settles it's nice
very nice i can drink that just like
that it's a juice
so what i'm going to do i'm going to
pitch some yeast i've got two packets of
new world strong ale yeast
it's a m42 it's a full ale yeast it's
um it does ports and stouts and all this
other stuff
i'm looking forward to seeing what this
result comes out like
i will spray it with sanitizer just to
you know just minimize a risk of any
kind of bacteria
getting in on our brew we just want
yeast
all we want is yeast nothing more and
the yeast we
put in not yeast from the air
so these two yeast packets have
australian years now i've found i've
been smelling the yeasts
that one definitely smells like baker's
yeast now some of them smell different
which is very interesting so i've got
two of them they're going to be pitched
right now
all right you can't see it i'm sure you
can't
but it's plenty yes two packets helps
the fermentation to start a bit quicker
i'm not going to stir it i'm just going
to leave it on top it'll automatically
rehydrate itself
in my beer or my brew and this is
going to be fermenting at
uh what was it fermented 18 degrees
celsius
so i've just put sanitizer in my airlock
what the airlock does is basically stops
bacteria going backwards into your brew
all we're going to do now is bite our
time wait
and see how this comes out i'm going to
pop it in underneath
the underneath the cabinet over here out
of the way
from any prying eyes and at day six
maybe day seven depending on how it's
fermenting
i'm going to whack in some east kent
goldings about 50 grams of it so it's
going to
be a very interesting stout so we'll get
back to you once it's done
see ya
all right we're at day six or seven
weeks day seven today
we uh have our last batch of east kent
goldings to put in our brew
it's uh 50 grams of eastern goldings dry
hot day six or day seven depending on
the fermentation
it did take a little bit longer to go
crazy with the fermentation but it
doesn't matter
it's uh it's fine i'm gonna pop this in
so i'll grab you guys and i'll
show you what i do so what we've got
here is our fermenter
so all i do is just crack the lid a
little bit have a look inside if you
like
it looks pretty clean kind of floaty in
there don't know what that is
don't know what that is yeah
quite weird crack out
grab a bag we'll just open her up hops
is naturally sanitary
so we've got our east kent goldings hops
hope you guys can see that
uh oh it smells better than the last lot
so
all we're doing is throwing it in not
gonna stir it not gonna do anything
bring it to it
spray it in there
that'll add to the flavor of the brew
so it looks like i'm trying to keep as
much bacteria out
so there they are just floating in the
brew there i won't stir it
we'll just let them do what they have to
do is zeal off our container
so this doesn't end the video i'm sorry
it is a long video i'll see you in a
couple of weeks when i'm tasting the
same
brew catcher okay it's taste test time
this is the first doubt i made it's a
just a stout i called it again as clone
but it really isn't um
very nice it was 5.3
alcohol um it is very tasty
not too sweet a little bit dry
definitely has a bit of a chocolatey
flavor to it uh
it doesn't not the best it's not the
best one i've done you can't taste any
of the hops i put in
this is the first one now i want to do
the taste test on the one we just
watched the brewing bag in
this is number two
definitely a stronger scent nice smell
very nice
oh yeah oh massive difference
wow that has a definite flavor of
chocolate that is a really good
chocolaty flavor
no coffee flavor no smell you can
definitely taste the
east kent goldens in this one
definitely can't smell it oh it tastes
really good at six point i think it was
6.3 or 6.9 percent alcohol i'm not sure
i did put it up on this video um
the scent is non-existent but that could
be me but i
i've probably got some sort of bug i'm
joking
very smooth uh nowhere near as bitter as
the first one
very tasty bit more sweet
now this was a inefficient
way of brewing but i still created a
beautiful beer
now i do say this is more my favorite
less bitter
um less dry it's much more softer on the
mouth
smooth creamy flavoring um i'm using the
wrong glasses not lacing at all but it's
a
quite a nice beer
oh that is good it's just easy to drink
uh yeah so i'm really wrapped this one
is a good recipe i will tweak it a
little bit more i might even add a few
more hops to it but i'll keep tweaking
this recipe until i get it right
right at the moment i recommend this one
not the first one the first one's more
bitter
it's a bit different oh
sorry about that just got interrupted
cheers what a good brew
i'm really happy with that one beautiful
flavor just nice
cheers thanks for watching thanks for
subscribing
and we'll see in the next one and don't
forget i have a patreon account so if
you want to have a look at that check it
out i'll put this link below
cheers guys
