Скачать с ютуб How to Brew a FANTASTIC HELLES EXPORTBIER at ROOM TEMP with NOVALAGER! в хорошем качестве

How to Brew a FANTASTIC HELLES EXPORTBIER at ROOM TEMP with NOVALAGER!

I tried out Lallemand Novalager yeast for the first time and decided to make a Helles with it, something easily drinkable and satisfying any time of year. Little did I know that Novalager would be a bit more attenuative than I anticipated and I ended up with a 6% Helles exportbier instead! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY WIRELESS MIC: https://amzn.to/482SsTg ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/f62XE8gX... Recipe for 5 gallons (19L) , your efficiency may vary: "SuperNova" 6.1% ABV 22 IBU 8.5 lb Weyermann Barke Pilsner (85%) 1 lb Weyermann Munich I (10%) 0.25 lb Weyermann Melanoidin Malt (2.5%) 0.25 lb Weyermann Acidulated Malt (2.5%) Mash: Two step mash: 148 F (64 C) for 30 min 158 F (70 C) for 45 min Water (ppm): Ca: 67, Mg 6, Na 26, Cl 103, SO4 99, HCO3 0 Add to 8 gal (30 L) spring water: 4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2 Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed. 60 min - Add 0.33 oz (9g) Magnum (13% AA) 10 min - Add 1 oz (28g) Hallertau Mittelfrueh (3.4% AA) OG: 1.053 Yeast: Lallemand Novalager Ferment at 65 F (18 C) for 3-5 days. FG: 1.007 ------------------------------------------------------- 0:00 Intro and welcome 1:53 Recipe 5:12 Brew day 7:38 Fermentation plan 10:51 Fermentation follow-up 12:11 Pour and tasting notes 17:44 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #Helles #Lager #Novalager #pressurefermentation #germanbeer #spunding #fermenation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain