Ooh, this is what you want your beer
to look like right here
This is a Kona Big Wave
This has been one of my favorite projects thus far
Emmet: I don't even know what Kona Big Wave is      Kyle: You know why?
Kyle: Because we didn't have to do *censor* to make this recipe
Thanks to everybody who gave me a suggestion
This was submitted to me by
Dane Goetzinger so thanks Dane
Instagram, follow him
It looks great
He brewed it on a Clawhammer system
and said it's uh...
very refreshing
and you know what?
That sounds, that sounds pretty good to me
Kyle: This is how you're supposed to um like hang out at restaurants now
Kyle: You hang out, with your mask on
Kyle: And when it's time to eat or drink...
Emmet: Pour your own beer?
*Metallic rubbing*
Kyle: Kona, made with passion, quality, and a whole lot of Hawaii
Notice they don't say in Hawaii
let's, let's, let's keep investigating...
If you're watching this video and you have a Clawhammer System
You've set a recipe up to be brewed specifically on this system
and you think we should brew it cus it's good
definitely send it to us
Alright, I have 9 pounds of two row
It's actually a mix of pale and pilsner
I thought I had more pale than I did, I do not
So that's what I'm working with today
*grains pouring into grinder*
Emmet: It's got a really
Emmet: like awesome lime quality almost
Kyle: Yeah it has a really, I was just gonna say
Kyle: I was thinking more like lemony, but yeah limey
Kyle: That's real good
Emmet: Man!
sixty minute mash complete moving on to
the boil here
so I'm going to flip this over to manual mode
and it's already set at 100 percent of power
turn the pump off, alright
and before this thing get's super hot
I'm gonna pull these grains out
when you're *laughs*, when you're doing this by your self you kind of got to
mentally prepare
you know...
♪ low humming ♪
♪ low humming ♪
picture a hotdog bun and throw all the
stars the hundreds of stars that there
♪ low humming ♪
are in the universe into a pack into a
bag
Ooh yeah
♪ Electronic Music ♪
okay so we are about a half gallon low
the recipe calls for six and a half
gallons pre-boil and we're at like six
now I kind of question that when we had
the water in there earlier but normally
actually I wouldn't even worry about
this but because this is a clone and
we're shooting for something that tastes
like something else I'm gonna be
particular about this I'm going to
collect the sweet wort that's in the
hoses here and put that in and then
there's still some more wort draining on
my grains back there I'm going to put
that in and then I'll make up the
difference with just a little bit of
fresh water
Emmet: Did you wear a Hawaiian shirt?
Kyle: No... I do have a Hawaiian shirt I should have, dude
Emmet: Feel like if you were like 48
and on your third kid that's when you get the Hawaiian shirt
♪ upbeat dance music ♪
Kyle: That's how you know your life, you've entered a new phase
Kyle: You know like I'm older but I'm chill
Emmet: Yeah, I don't care what you think
Kyle: I'm responsible, but I'm chill responsible
Emmet: I'm responsible, but I still get high
Emmet: Man this Citra's doing some crazy things
Kyle: It's doing, magical things
Kyle: Riding a big wave on this one
*incoherent*
Emmet: Didn't dry hop it?
Kyle: No, didn't dry hop it
*whispers*
We've reached the boil
Galaxy hops going in
*deep voice*
Galaxy hops in
So this is a 60 minute boil and
my next hop addition is at 15 minutes
which means 15 minutes left in the boil
So I'm gonna set a timer for...
♪ Beach Music ♪
open the ball valve first
hit the pump
one minute left in the boil we were
supposed to have added this so um...
I'm just gonna call that our flame out addition
I'm going to turn the heat off and gonna leave
that sit for just a minute to dissolve
goes into the old chiller there
on it's way over to the sink
*screeching noise*
I have some star san
mixed up here in this here bucket and
this is not the one I'm gonna ferment in
though ferment in this other bucket here
we're at 71.2 degrees right now
so I'm probably gonna let this roll down
just a couple more degrees maybe two or
three more degrees basically what I'm
doing here is I'm cooling it down to the
exact temperature I want and then I'm
gonna turn the cooling water off and
then pop it in here it's just a bit more
precise that way looks like we're down
to yea high 60s so I'll go ahead and
turn my cooling water off empty this
here bucket back into the other one
all right so volume wise I think we
actually nailed this one it's about five
and a half gallons in there
coming in hot
I'm not gonna lie this beer does not smell great
that combined with like the dry yeast
smell it kind of smells like a rotten sour
stale like socks
*burps*
Boom!
*drum noises*
We did it!
I think it might be the best beer best the best beer yet I would describe
this as stop what you're doing and just
brew it I mean honestly
yeah this is summer yeah I describe this
summer summer in a glass yeah dude crushable
very refreshing
best best best beer yet
best beer yet
very refreshing
