BREW DAY: crazy Pastry Stouts with Omnipollo pt 2 | The Craft Beer Channel 

Hey all! So, a GLARING omission in the video I just realised is we didn't mention that to get that OG of 1.106 we did have to use some malt extract (10 gravity points to be precise). All of this will be adjusted for in the final recipe we come up with and put up on the Malt Miller!

This is great. Not just the brew but managing to film the whole thing and present it all. Well done that man.

Note: both bourbon coffee & vainille are named like that because they are originally from bourbon island, nowadays called Reunion island... btw the orange bourbon coffee variety is delicious!

here we go just mashed in the first mash wish me luck

Brilliant

Too Cool 😎

Love this kind of stuff guys! The uncertainty of trying something new and not knowing how its going to turn out after hours of labor (put into brewing and making the money to brew said beer) is what makes it so much fun. You guys captured this feeling quite well. No matter how it turns out, thanks for sharing your experience and keep on making content like this!

I was watching this and mentally draughting a witty comment to post. Then I saw that Motorhead coffee....I need that coffee.

Looking forward to hearing about the vanilla aspect. It never lasts for me.

I can smell the vanilla six months later and on a different continent

Maaan I'm so curious!

Looks amazing, really inspiring me to try something similar. "Which came first, the Bourbon or the vanilla" Neither? Bourbon is one of the royal houses of Europe; started in france then installed themselves in Spain. So both are called after that family. The vanilla may have been called it like that first though, if that helps you to settle it =P

Good choice with the coffee got a box of it myself!

What a great series. Excited for part III

So hyped, reading your questions about brewing impies on the patreon discord made me want to brew one too!

That was a great video lads 👏👏👏

Great video can’t wait to see the final product, keep it going with the great homebrew content guys 👍🏻🍻

Absolutely cracking entertainment. Thoroughly enjoyed. Good few laughs in places as well haha

The wort looked like Motor Oil!

This is so nice, thank you for sharing!

Always good when you go with the bangin' theme tune!

Love it. Awesome video. This would give me the fear trying to do this.

As someone who has ben brewing for an age, this video was FASINATING!

Entertaining video, lads! Combines all my fears and hopes in homebrewing in one. To answer your question about the vanilla, Bourbon vanilla is named after the old French name for Réunion: île Bourbon. There is most likely no connection to Bourbon whiskey though.

Good work guys. I've only attempted an imperial stout once and like you had a right game on the brewday! Stuck mash, stuck pump all of the fun! But the beer turned out great, yours sounds like it's going to be incredible!

It’s called bourbon vanilla because vanilla was domesticated in the 18th or 19th century on reunion island, at the time a French colony called isle Bourbon (Bourbon Island) after the French royal family. And I actually thought that vanilla bourbon could only come from the reunion or Maurice island, not Madagascar…

Blowing a fan across your kettle as it boils or using BEEFY extraction can increase your boil off rate significantly. I also added 1.8kW of heater pads around the base that help maintain the boil with the fan on as for science reasons, the more you increase evaporation rate, the lower the temperature of your liquid gets.

"It's a mash panic" 🤣 Good video though, looking forward to seeing how it turns out.

The suspense is killing me! I’m so excited to see the final product.

A short "turbo boil" can use less energy than an extended normal boil for the same total volume boiled off. Why?: The liquid won't get (significantly) above 100°C because that's its vaporization temperature. Ambient temperature is what it is, so you'll be losing X Watts whilst you're boiling constantly just through "poor insulation" due to this temperature differential. You can minimize this by insulating the kettle externally and minimizing any droughts on the kettle sides. Waters latent heat of vaporization (energy it takes to turn from liquid to gas) is 628 Wh per litre. If you want to boil off 10L it's going to take ~6.3kWh whether you put it in at a rate of 100W over 63 hours or 1000W over 6.3 hours (if you ignore the natural heat loss to the environment and any evaporation due to ventilation). This means the most efficient way to boil down your wort is to throw all the power at it that you can and insulate the kettle. Water evaporates more readily at low humidities, so moving the saturated air above the wort surface with a fan increases this rate, but the Joules still need to be put in to get the water to turn into steam. If you don't increase the power input then you'll just lower the liquid temperature so it's not actually at 100°C boiling. But if that's okay because you aren't after isomerisation then this actually further increases efficiency as the difference in temperature is lower, so you're losing fewer watts to the environment. So additional heating elements, a fan, and an insulating kettle jacket, to "turbo boil", saving you time, and energy!

Watching your videos while i make a dubbel for winter. Just pitched my yeast and cleaning up. Great video

Love, love, love the video! Reminds me on my first take on a pastry stout. I wasn't ready for brewing one though. The mash was so thick, there wasn't enough liquid left for the pump to pump through, so my kettle run dry and shut down itself. (I thought I destroyed it and threw 60 quid out of the window) I had to lie if this was my only mistake/problem. After watching your take on it. I definitely want to try it again. Cheers!

Great vid as ever guys... but I was soooo hoping for some Motorhead incidental music from 16:00 onwards.

As a commercial brewer the thing that has got me excited watching this is not how insane that mash is! Not how much effort it took But how styley that pink fila is brad is rocking!

Awesome video. Really enjoying the Omnipollo/Pastry series and especially the brew day. For your efficiency issues, you changes your water to grain ratio and acknowledged that it would impact your efficiency, so if you didn't reduce your efficiency in your equipment profile on your recipe software you wouldn't hit your numbers because it would be calculated on the basis of you having a higher efficiency (that you would usually get at 3:1 ratio). Looking forward to the next video! Cheers from Australia

eagerly waiting for 3rd part

Awesome as usual. I think we need beers that are named for Moterhead songs. .. An IPA with Soriachi Ace hops could be Ace of Spades, a coffee stout could be March or Die, and a pastry stout would be Orgasmitron!

its called bourbon because thats the old name of réunion, where vanilla was first pollinated by hand

Went to treehouse today because your guys videos. Thank you 🙏.

Not sure if many beer recipes utilize chestnuts, but if you do experiment in the future, I would suggest sourcing from Tuscany. Specifically, Siena, Italy.

I personally add the lactose on the day of bottling. This allows you to put in the exact dose that suits you by tasting as you add it.

0:17:35 has Brad ever seen an egg yolk before?!? Terrified and excited for the results.

Never encountered a channel that doesn’t share their grain to glass recipe in the description until now.

Rice hulls with big beers it will save so much time.

That's one hell of a brew day! You deserve a medal, you got me thinking, how trusty/accurate are hydrometers? Especially the homebrew quality hydrometers?? Ps I love the Dalai Lama 👍

I also get higher efficiency if I stir the mash while mashing.

For brad's lactose could you have just take a sample of the wort into a clean mason jar and mixed it and added it to his fermenter?

Great content. Can't wait to see how this turns out. Question, for a nine hoir boil, just how bloody hot does it get in the Brudio?!

Intresting comment about the energy prices for a 5 hour boil, out of curiosity with only ever doing extract kit beers and considering a move to a grainfather what does it currently cost in power consumption for a more standard brew day?

I love how you didn't even mention the hops that was used. 😂

Seeing as the mash was so inefficient and the grain bill so high, could the grains have been kept aside and re-mashed and/or sparged to get the remainder of those sugars out to then do a separate lower ABV brew? Is that even a thing? Looking forward to the tasting video 🤤🎉.

I’d only want to do it once beer definitely time &££

Great content! What yeast did you use and at what ratio - will the recipe be available for us to give a crack at?

Hey guys I wanted to share something that I do when brewing double mash to get better efficiency, this will not work if you are using a single vessel system. I first calculate how much sparge water i'm going to need for my second mash, so when i finish sparging my first mash and collecting the wort to my desired volume I start a second sparge using the amount of water needed for my secod sparge, then i collect this light wort and use it on the sparge of my second mash, so instead of using plain water i'm using 1.015 to 1.020 wort to sparge.

Think this might be the first video where you haven’t mentioned the word hops in it! Apart from the drink at the end!

You know it's a complicated brewday when you're drinking coffee and not beer

8:05 dont you need to temperature adjust when doing hydrometer readings at higher temps than what its calibrated at therefore your reading might be off?

Canelle = Cinamon

Have you considered that maybe this just isnt the right system for beers like this? I got a Brewpaganda System where i can mash as high as 20P without reiterated mashes

i am a bit that ypu didnt reach 1.160 in OG. what was target?

1.115 half way through and 1.106 at the end. What did I miss to lose the gravity after the boil?!

Dark Arts makes amazing coffee (I actually drink it rn) but putting a specialty coffee like that in an imperial stout seems unnecessary. All the nuance of the taste, fruity and/or floral notes will be lost. Waiting for the results but my guess is that the "motorhead coffee" will not do much more.

#mashpanic

What a hoot!! Well done lads!! Inspiring but then again NOT!! Your lovely shiney Bru-dio looks like a disaster zone!!! Bet that was a 9 hour clean-up on top of a 9 hour brew day?? Really looking forward to seeing you guys come out on the 'other side' !! Let them drink Pastry!!

Weren't you supposed to do a double mash? And by double mash I mean mash once with the grains for one hour, drain, then add sparge water and mash again for one hour with the same grains. You would have had to do two double mashes. What you did was mash with the wort from the first mash, which for me sounds super inefficient because the first mash is already saturated with sugars. Yes, this would mean a longer boil to get to the target OG, but that's double mash.

On today’s CBC: Henok saves water Brad quotes the Dalai Lama And I bankrupt the channel

You really need to put reiterated (re-iterated) mash into the title or description of this video. People need to be able to find it to find out how unintimidating (but time consuming) they are.

your og is lower than omnipollos fg

No need to hit the gym when you are lifting 30 kg grain pipes making Imperial Stouts.

Too much. Cool down a bit

Bourbon vanilla beans have nothing to do with whiskey, bourbon is a place