Chop & Brew - Episode 46: Rye Stout + Espresso

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Chip is joined by Kristen England (aka Fat Proper) to homebrew a celebratory Rye Stout + Espresso for Rhymesayers Entertainment's 20th Anniversary. Episode includes notes of recipe development and tasting notes plus some conversation on general recipe formatting, over-yeasting, and some hints at future chop- and brew-related episodes involving Kris. [Original postdate: March ??, 2016]
RELATED LINKS:
Rye Stout + Espresso Recipe:
chopandbrew.com/recipes/rse-ry...
Chop & Brew Superstore:
chopandbrew.bigcartel.com/
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Опубликовано:

21 мар 2016

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Комментарии : 71

@ericthilges5419 8 лет назад

Excellent episode Chip & Crew! I feel like I just watched a excellent training session!

@mikeslostworld5178 8 лет назад

Yes, percents make perfect sense, why didn't I notice that is the perfect way to scale a recipe. great to see more content, thanks Chip and Kris

@thefullmug7318 8 лет назад

Rye just works so nice with porters and stouts. Great video. Cheers

@jackbetz 8 лет назад

Thanks for keepin on, Chip. Much appreciated. Can I give this 2 thumbs up?

@2dtgsales 5 лет назад

That was an F-5 class Knowledgenado! Thought my head was going to burst like the movie Scanners but man what an awesome episode. Great kids BTW!

@diyhomebrewguy4586 8 лет назад

Love that these videos are coming in again. Keep up the good work!

@drunkinone5969 8 лет назад

I now understand what the speed setting is about on the browser. That for the info. Great Job. Go coffee go. Cheers

@plasticcowboy70 7 лет назад

Great episode. I'd love a whole episode on yeast based on Kris's rant here. Pitching rates for different beers, different OGs, aeration and rehydration (needed with dry yeats?), etc. Get 'er done, Kris and Chip!

@cheesestradamusDOTcom 8 лет назад

I downloaded the show and played it back at a slower speed. It's understandable! Great job Chip and Kristen!

@ChopAndBrew 8 лет назад

+Robert Stempski Hahahahahaha!

@ChopAndBrew 4 года назад

Still love this comment!!!!

@JonoEatWorld 8 лет назад

YES to the Hungarian food episode! Proper gulyás and chicken paprikash, plus you can't go past lángos...a massive potato pancake with garilc, sour cream and grated cheese? Oh hell yes please...

@ChopAndBrew 8 лет назад

+Jonathan Saunders Man! Now I"m hungry. Feel free to share any recipes or tips you got with us via e-mail!

@ryandowner7393 8 лет назад

I could get used to this, weekly chop n brew episodes, fuck yeah. Keep on keeping on Chip.

@TheKlokan44 8 лет назад

It was great....better than Cats. Thanks for the loads of info. Look forward to more collaboration!

@DennisKwasnycia 8 лет назад

I am a 'coffee guy'. I've been roasting my own for about a decade or so. There are so many ways to use coffee depending on what you're going after in your brew. I just brewed a RIS I am calling 'RISky Beersness'. I wanted subtle coffee and chocolate, I wanted it to be present, but not at the forefront, just lurking in the layers of flavor and aroma. I used two varieties of coffee a (I am biased toward African varieties). Dark roast is almost always best as you are less likely to impart any unwanted acidity into your brew. I ground it as course as my grinder goes. After the boil had been rolling 20 min, with 3oz coffee in a double walled french press, filled it with boiling wort. I let it steep for 20min, emptied back into the kettle, cleaned the french press and did it again. If you want a stronger coffee presence, reduce size of your grind and steep for less time respectively. The brew smells and tastes great.

@TimSheets 8 лет назад

Great video. Entertaining and educational. Man, Kris is wound pretty tight. Chip looked like 'imma just hang back now' haha!

@DanABA 8 лет назад

So that's Kristen England! Tell him Milk The Funk says what up! ;)

@maximiliananders918 8 лет назад

Great show as usual. I am still looking for an episode of some sort that describes brewing mistakes and recipes that didn't quite work out. I am a homebrewer myself, and I find it hard to get the topic started with other homebrewers.

@pmackay5742 8 лет назад

Let it go to 48 and grab another card! This went deep! Loved it :)

@MiranSetincLino 8 лет назад

Really great eposide with a lot of new informations! Thanks!

@raymonduck 8 лет назад

great info, and cute kids!

@agentPLINY 8 лет назад

Kris is always a blast!

@enobale 8 лет назад

This was a fantastic episode! I want to learn more about over-yeasting beers.

@austin2842 8 лет назад

A ton of great info here in this episode. Thanks Chip and Chris.

@dlbuffmovie 8 лет назад

Actually loving the yeast part! Good stuff. (And yes on the future shows, I want to see the IPA one and the yeasting on session brews.)

@ironhokie8764 8 лет назад

chop for chop brew for brew

@jdniedner 8 лет назад

Sweet. Now i can coffee my stouts. Thanks

@adamhefling9638 8 лет назад

I really like the large white index bar! Especially with so much talk in so little time! Its like an information hurricane. I think I've been over-pitching my yeast....

@HeartPumper 7 лет назад

As somebody already said earlier, we need more Kristen!!! I remember him from BTV, and posts at different blogs & articles & forums!! Great guy!!

@HeartPumper 7 лет назад

Btw. which coffie type works the best with beer? Arabica or robusta?

@bradsmith236 8 лет назад

Up there for best episodes. The over-yeasting bit was fascinating. Personally, I would love to hear more about g/l for yeast in the different beer styles. What I have heard already was just gold. I'll be researching it before my next brew. Thanks Chip and Kris. ps... swear words are completely acceptable for me... I use headphones. :)

@jasonsethmeyers 8 лет назад

Great vid Chip! Kristen is a brewing bad mamma jamma and an even better interview, which isn't always synonymous. Please have him back many many MANY times!!! Kristen talked about over / under pitching . . . yeast pitch rate - sending in 6 elite soldiers or a million grandmas haha What pitch calculator does he use? Fermentis' recommendations - 50 to 80 g/hl for ale strains and 80 to 120 g/hl for lager strains?

@Cafe_Jesus 8 лет назад

WE WANT MORE ENGLAND!!!

@lemonjelly1969 8 лет назад

Love the video! Keep them coming

@Shannonishere 8 лет назад

Great video, this is awesome. It reminds me of some bakers I have met, particularly bread bakers. They only do recipes/formulas in percentages. :)

@Gdwmartin 8 лет назад

Session is the new buzz word here in NL, Canada. Molson's has started putting out Macro beers that they are calling session ipa's. Sleeman's out of Nova Scotia also has their Rail Side Session Ale as well. Prior to this these beers would simply be called Light Beers for their lower alcohol content. PS Kris would fit in here in NL perfectly as we speak fast as well.

@shaggyshad 8 лет назад

Love you guys! Looads of imput! Also in German.........

@Durfl 8 лет назад

It`s all about the percentages. There are a ton of recipes to be found on the web, but for me as a Dutch homebrewer it`s hard to get a feel for a recipe I find on American websites. Usually I convert it to percentages to grasp the concept of the recipe I`m reading.

@TheCsaxon128 8 лет назад

I don't understand the disrespect to east coast IPAs. That glowing cloudiness is so beautiful and many of them (Treehouse and Trillium) have an amazing mouthfeel that you don't have with other style IPAs. If you're referencing hoofhearted, I agree. Those are a mess. Cheers boys

@AlfOfAllTrades 8 лет назад

Percentage ftw! More Kristen England if you find an excuse. Knowledgable man, and there is NO WAY you can pack more information in to one episode :)

@javiermescua2260 8 лет назад

Hey Chip, great show, is it possible that you make a video with the guy with the cool hop garden showing how he dryes and packages the hops to freeze?. Thanks!

@ChopAndBrew 8 лет назад

+Javier Mescua We'd have to wait until this year's harvest, but we could do that. We touched on it a bit in the hops episodes and includes some photos I believe?

@javiermescua2260 8 лет назад

maybe i missed a chapter ill check, but didnt see much about how to dry them and the vaccum sealing.

@JimEllisEducation 8 лет назад

My goodness! Lots to chew on.

@dannyzep92 8 лет назад

Heck yeah!

@CosmicDuckVideo 8 лет назад

All this yeast talk has got me wondering, is there somewhere I can read about pitching rates depending on beer style and character I am aiming for? I have been trying to make an english mild ale that doesn't taste watery for a while now, and I have a feeling part of my problem is that there is terrible information on pitching rates for beers. I also really would love to see Kristen England in more episodes, his focus on details in brewing is awesome!

@RudeLead 5 лет назад

What pitching rate in million cells/ml/plato of healthy yeast cells does Kris recommend for lower gravity beers? Tried to Google it, but didn't find much. I've been going with 75 for "regular" strength beers.

@ronbarnes5354 8 лет назад

Do you really only use half a pack of dry yeast for 5 gallons? I would love an episode on yeast and different styles of beer. Everything I've ever heard has people doing yeast starters or pitching multiple packs of yeast. It would be great to hear from a pro brewer on what we really need on a home brew level according to beer styles. Great show!

@TheSireverard 8 лет назад

What's the protocol Fat Proper would recommend for discussing hop schedules? He was pretty direct about speaking grail bills in terms of percentages, but while he disparaged the AAU, he didn't mention how to talk about hops in way that would be universal.

@kristenengland150 8 лет назад

+Eddie Rowe AAU is one of a few 'units' that home brewers invented to make things 'easier'. The problem is that it means absolutely nothing. It confuses things for no reason and dumbs down topics that are rather straightforward. The world, mostly, use IBU...although its not entirely right either (polyphenols vs AA). Basically when we talk about hops and additions, for the vast majority of the boil we talk adding X IBUs worth. Yes, each hop has a different 'feel' to it and some are more harsh than others but thats another topic. To me, when you get down to 5-10 minutes, and especially the whirlpool, I, and most, start taking weight/volume. Eg 1#/bbl and so on. Same thing for dry hopping. Which also isn't entirely right either. What we really want with the late additions and dry hops are the oils, even though you do get some isomerization in the whirlpool. There are more and more studies showing that using the oil data, rather than straight weight/volume is the way to go. Meaning that if you had a Cascade hop with 1ml/100g total oil vs one with 2ml/100g total oil, the latter would definitely be more pungent. If you added the same weight of hops, the latter would be more robust aroma/flavor when added late/dry. So to repeat... IBU - Boil Weight/vol -

@TheSireverard 8 лет назад

Thanks so much!

@kristenengland150 8 лет назад

+Eddie Rowe Absolutely. Good luck.

@ChopAndBrew 8 лет назад

+Kristen England We gotta get dat ass on more epz!

@RevoltandConquer 8 лет назад

I agree about the grist percentages but what wrong with AAUs?

@stevenpearson5509 8 лет назад

Love to know more about proper pitching rates, especially for belgian styles, trying to get my Chimay Banana flavour dialed in

@chipwalton5238 8 лет назад

+Steven Pearson We'll work on it!

@stevenpearson5509 8 лет назад

Sweet

@Durfl 8 лет назад

+Steven Pearson Are you trying to increase or decrease the banana flavour?

@stevenpearson5509 8 лет назад

increase the banana, i prefer it to the cloves dominant flavours

@Durfl 8 лет назад

There are 2 ways to increase esthers: 1) slightly underpitch the recommended amount of yeast cells. 2) start fermentation at the lower end (18-19C) for the first +/-3 days to avoid the higher alcohols. Then slowly ramp it up over the next few days to 21-23C to increase estherproduction and help the yeast dry out the beer. It`s a bit trial and error as gravity of the wort plays a large part in esther production as well.