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BREW DAY 🤎 Clocktown Brown Ale. We start by milling the malt, soaking the cracked grains in warm water to extract the sugary liquid (wort), removing the grain husks, boiling the wort with hops, chilling it down to 20 degrees and throwing some yeast in to ferment the sugars into alcohol. The brewing process from raw ingredients to the start of ferment takes about 5 hours for my 1000L brewhouse. The ferment takes about 7-10 days before its chilled to drop the yeast out, then its carbonated in the
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BREW DAY 🤎 Clocktown Brown Ale. We start by milling the malt, soaki…
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1.9K views | how to make beer at home the traditional way. this is called raw ale and there’s no boiling necessary. The grain is 65% pale malt, 25% malted wheat, 10% torrified wheat (65/35). Used Saaz hops and Babre Rouge, carbonated with honey instead of regular priming sugar. OG was 1.062 FG was 1.001. Step mashed 135 F for 30 minutes and mashed out at like 178 F. Total mash time was over 2 hours. #beer #fyp #homemade #beermaking | Meadbeerwine | Facebook
1.9K views | how to make beer at home the traditional way. this is c…
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