Please allow me to introduce myself. Your friend the beer blogger is also now your friend the friend of home brewers. Well, I guess I already was, as I co-hosted a contest for them, but still. This past Christmas, my friend Mark Murphy approached me with an idea for a monthly webcast to include in my podcasts. Mark is a Niagara College-trained brewer who works for Molson-Coors at the Toronto brewery. He also is a regular home brewer, and has co-authored a book with Jordan St John on this very topic (you can buy it by clicking the link on the right). So he proposed we do a video each month on home brewing. The format was pretty basic: get together, brew a beer, video some of the process. I liked the idea, and so we made plans. And here are the results
I will say, I’ve learned a lot as the producer/DP/editor for this first segment. I’m happy with how it came out, but I also see a lot of room for improvement. Next month, we’ll be more well-prepared, and the results should be even better. Please feel free to leave your feedback here, whether it’s constructive criticism, or suggestions for guests/brews/topics. We’re not trying to be a “how to home brew” show, but we do plan on covering some techniques and DIY projects (Mark is a DIY ninja!). Also, we’ll do better with audio balance and some cinematographic issues that you may or may not have noticed (and were why I called the production company 90 degrees…..).
Thanks for watching!
Rye Pale Ale Recipe
Malts and Fermentables
- 8 lbs 4oz Canada Malting Canadian 2-row
- 2 lbs 4 oz Briess Rye Malt
- 1 lbs 2 oz Weyermann Munich Type II
- 9 oz Toasted Malt Wheat
- 8 oz Amber Malt
- 8 oz American Crystal 60L
- 3 oz British Brown Malt
Hops
- 60 Minutes 0.5 oz Summit Pellet
- 20 Minutes 0.5 oz Amarillo Pellet
- 10 Minutes 1 oz Nelson Sauvin
- 0 Minutes 1 oz Nelson Sauvin
Yeast
Safale US-05 Dry Yeast 73% attenuation
Misc
10 Minutes 1 Whirlfloc Tabelt
Info
1.063 OG / 15.4° Plato
1.017 FG / 4.3° Plato
12° SRM
75% Mash efficiency
54.9 IBU
6.1% abv
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