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BODEBROWN PRESENTS
So here we'll make the Dry Hoppin'
BODEBROWN´S DRY HOPPIN'!
Let's put plenty of hops.
PLENTY OF HOP
DRY HOPPIN'
The Dry Hoppin' has tons of hop!
2 KILOS FOR EACH 1000 LITERS.
The idea here is show the way we make our dry hoppin, our beer,
using our filter.
In fact this is not our filter, we are using this one just for the dry hoppin'
When we started this was the way we developed to make it.
Rafael will conduct the procedure and I'll be here giving you support.
So here we go!
REMOVE ALL THE OXYGEN. FILTER AND HOSES.
At first we'll expel the oxygen from entire line.
Including the hoses of the tank
until there's only have CO2.
There can't be oxygen anywhere;
the oxygen now is our enemy.
PLENTY OF HOP
The filter´s spot where the plates fit is isolated from the pipes;
So he closed the hoses.
DON'T FORGET TO ISOLATE THE LINES
DON'T FORGET TO ISOLATE THE LINES hoses are now filled with CO2,
and he will open right now.
There are the plates. He will remove all plates and
feed'em with hop.
Approximately 2kilos of Galaxy´s hop, an Australian hop.
Notice that we're putting hop,
more hop, more hop and lot of hop.
It is very important that the filter is sanitized,
the plates must also be well sanitized.
A CRITICAL POINT OF CONTAMINATION IN BEER
IS IN THE FILTERING PROCESS.
TIP: SOAK THE FILTER´S PLATES IN CONCENTRATED SOLUTION OF PERASETIC ACID.
So now folks, we'll cover tightly
and will put a plenty of CO2.
It's important that we use enough of it to expel all the oxygen inside this chamber.
DRY HOPPIN' BED FLAVOR EXCHANGE
Opened the hose to get the beer in,
slowly, no need to hurry,
it's all stuck, all pressurized.
It is important that we do it slowly,
because we need the hop hydrated,
to have expansion to do the dry hoppin' bed.
What will this bed be?
It will be one layer of hop
that used to be a pallet and became a paste.
When we turn this filter pump on to circulate,
this paste will do the role that diatomaceous earth would do filtering.
The chamber is entirely filled and
we'll wait 15 minutes to let the hop settle on plates
and do this hop's bed wash.
Now he will turn it on, open the valve.
Now we will wait one hour, one hour and a half.
After one hour we will start taking samples;
do a sensory evaluation.
Reminding that this beer used in dry hoppin'
was made with the Doug Odell and Chris White.
The Odell/WhiteLabs/Bodebrown Rye Pale Ale.
We left for two hours
and we came to a conclusion
that two hours is good.
It has a scent of
papaya.
Galaxy...
Maybe combining with rye... I don't know.
Smells very good.
Excellent, we preserve the characteristics
and flavors of beer.
There it is:
Dry Hoppin'!