Brewing Beer at 3 Freaks Brewery
Brewing Beer at 3 Freaks Brewery Transcript
What’s going on guys! Today we have a pretty cool video for you. We’ll be working with Jeff from three freaks Brewery and creating a start-to-finish beer recipe. We’re actually making a blueberry cobbler sour beer.
So distilling and Brewing go hand in hand and I just want to show you all how easy a beer can be as well.
Hey guys, we’re over here in Highlands 3 Freaks Brewing. We’re gonna sampling a recipe kit. We’re gonna walk you all through. Because of copyright I couldn’t really keep this audio but this is a walkthrough of a setup. He’s got a beer list here they have a really great Red Ale on tap. aAlittle further back we’ll be seeing some bright tanks there’s a Seltzer in there some other Brews. He’s got a barrel waiting for a future recipe of his so I’m really excited to drink that when I’m back there. Further along you’ll see his Mash tons there are 2.5 barrels a piece I believe so that’s 10 barrels about 300 gallons ready to work and then we’ll be finishing up with some fermentation vessels with a beer will sit.
Our recipe today is a blueberry cobbler sour.
Ingredients for a small batch are a pound of lactose, blueberry fruit juice, graham cracker extract, three pounds of DME (Dry Malt Extract), four ounces of carapils malt, eight ounces crushed biscuit malt, a pack of hops (it didn’t really say what kind in this kit something like a mosaic hop would probably do well) and yeast nutrient.
To start we’ll start filling with water and turn our heat on no copyright on this one it just sounded like a jet engine in the back with those Mash tons running. We’re just talking about some pretty simple things here. Jeff’s keeping the water at 155 degrees, he’s using 150 pounds of malt in his recipe we unfortunately didn’t film us putting that in and after we transfer our work into fermentation we’ll turn it sour.
As mentioned we we missed a bulk grain going in but uh here’s some stirring of the wart and putting small packs of grains in just for fun now we just wait an hour Jeff’s explaining here that our hour wait is done and now we’ll be transferring into another fermenter to separate out the liquids from the solids that’s something known as a wart because we have multiple grains so sugars from them will all combine and get us our desired color and body.
Jeff’s recipe added Rye malt which would lighten the beer up and increase the mouthfeel. Now we’ll just continue separating out the liquids from solids using a sparge arm. So this was something pretty cool I hear Jeff mention is to keep the warp between 142 and 165 degrees. He says the closer you get to 165 the higher alcohol that you actually get so great for distilling not so good for beer all the time. I love talking with artists and Crafters like Jeff you just learn really cool things like this here’s that sparge arm action and here’s what the transfer line looks like as the solids and liquids separate out.
We’ve got a great golden color on our beer and it’s only going to darken as that vessel gets fuller. We got a massive clog several times throughout the run just so much grain this was just kind of satisfying to clear that clog. And as you can see our grain bed is getting pretty low at this point we are almost done in the transferring I love seeing that rolling boil. It looks like our liquids are all out and it’s time to begin prepping some fresh ingredients. We ended up crushing an entire package of graham crackers and about six pounds of Blueberries.
An hour of prepping later and they’re ready to go in. We got the best shots we could because those vats get so hot just enjoy this footage of steam I guess sorry. And now we’ll add our lactose which is actually what makes the beer sour. We use 10 pounds for Jeff’s large recipe but one pound should do it for a cake size batch. We also got some great shots of blueberries and crackers being dusted with them I honestly just wanted to put my hand in there and eat some that would have ended up clearly bad I’m glad I didn’t do that.
We’ll also take the time to add some DME might as well just get more of that sugar in into the boil. We’re clumping up a tiny bit so we’re going to add some Whirlfloc T at this point just to help to reduce that. I wasn’t really familiar with this product before this but it definitely seemed to help which was great. Our bags contain our hops will now be extracted we want to go ahead and get as much of that juice from those hops as you can. Keep things moving In Your Vessel and now it’s cleanup time.
It’s definitely something you can’t forget in Brewing. Super super important keep everything as clean as possible when cleanup finished we ran the wart through a heat exchanger to cool it down before it entered the fermenter, a process known as cold crashing. And here we are testing our beer to see what ABV we created we were nearly at nine percent, that is really heavy for a sour I’m really curious what flavor is getting parted with that higher ABV. And now we’ve finally add our lactobacillus and that helps the lactose work off right.
Here’s Jeff mentioning that our extracts will go into the beer three days later it’ll also add the fresh blueberry juice then should be a really nice finish on it and then at the end of a long day in my homies just hanging out man drinking a beer we were hanging with Jeff for a little bit longer. He’s such an awesome guy please come down to three freaks if you’re local here in Colorado and thank you guys so much for watching!
