BBR: smsqft Blonde Ale Brewday (homebrew) 

The hop combo sounds delicious for a blonde ale! I have one I usually brew in the spring that uses the classic Willamette and cascade but this one is refreshing!

I enjoyed watching the video and GREAT JOB on the beer!!! I'm not sure that ale can be produced by soaking high modified, malt in hot water for an hour, especially, when the mash temperature is high enough to rapidly, denatured Beta. It appears that the recipe writer is more familiar with the way that a moonshiner produces beer, than with the way that ale and lager are produced. The moonshiners brewing method skips three steps that are needed for making ale and lager because the steps aren't needed for making whiskey. When the ale was produced, conversion, dextrinization and gelatinization were skipped. Beta is responsible for conversion at 140F. Beta converts simple sugar, glucose, into complex types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager. Dextrinization and gelatinization were skipped because the mash temperature wasn't high enough to cause a type of heat resistant, complex starch, called amylopectin, to burst and enter into the mash liquid before Alpha denatured and the richest starch in malt was thrown away with the spent mash. Amylopectin contains tasteless, nonfermenting, types of sugar that provides body and mouthfeel in beer. When the starch is thrown away, beer overly, dries and thins during fermentation and conditioning. That's one of the reasons why homebrew is artificially carbonated and drank when the beer is green, boiler to belly in four weeks or so. A brewing system that recirculates hot mash liquid through a grain bed for prolonged periods of time causes a condition called over sparge to occur, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes. To produce cleaner extract, skim off hot break as it forms and continue to remove break material until it drastically, reduces, and when that happens, add hops. Boil the wort for at least one hour skimming off second break as it forms. Less hops are needed and hop utilization improves when the extract is clean. Besides, the less goop and sludge carried over into fermentation, the better. To produce pseudo, ale and lager purchase under modified, low protein, malt, such as, Weyermann floor malt. The malt is much richer in enzyme content than high modified, malt. The protein content in malt should be less than 10 percent because the less protein in malt, the more sugar. To take advantage of the rich malt a three temperature step mash should be used with rests at 145, 153 and 158F for 30, 20 and 20 minutes, with reaching temperature steps within 10 minutes. The malt and brewing method will produce a baseline, pseudo ale and lager. The mid and upper temperature and rest periods can vary according to the style of beer and taste buds. When the method is used liquefaction, saccharification and conversion occurs. The Hochkurz brewing method is an improvement over step mashing and produces, almost, authentic ale and lager. Mash is boiled, twice, which does great things. The brewing method produces extract that's balanced, very clean and stabile, which means that the beer can condition for longer periods of time without deteriorating. When the brewing method is used, liquefaction, saccharification, conversion, dextrinization and gelatinization occurs. The single temperature infusion method produces, chemically imbalanced, sugar imbalance, unstable, extract and they're the main reasons why homebrew is drank when it is green, otherwise, the beer falls apart during conditioning. To place the cart behind the horse, a malt spec sheet comes with each bag of malt, which is used by a brewer for determining the quality of malt before the malt is purchased. Listed on a malt spec sheet are a bunch of acronyms and numbers, such as, modification, pH, saccharification time, protein content, etc., which would be a good idea for you to become familiar with because without knowing about the data on a malt spec sheet it is impossible for a brewer to know if the malt is better for making whiskey with or better for making ale with. Malt spec sheets are online from each malthouse. Pioneer Malting in Rochester produces excellent malt and it is fresh. They sell to homebrewers. To learn how ale and lager are produced start out with DeClerks books. Abstracts from the IOB are free online and interesting to read. The IOB invented the malt spec sheet and made malt, modern, in the 19th century. STAY SAFE. STAY PARCHED. STAY BREWING.

Good stuff bro....about to order a mash and boil just curious on what brewing app you use and how did you set up your brewing equipment profile for the mash and boil...dead space loss etc...

Doing my first claw trials currently🤦

Hop show off...