[0:00]Today we are brewing a donut stout for Homebrewcon with these hood rats. Cheers. Cheers. It's a donut beer. Oh, I sure took my Z out.
[0:18]I'm blonder just because we're sharing this beer at Homebrew Con 2026. So we're actually going to be serving beer to you if you come to it. If it doesn't taste good, I'm going to be a little embarrassed. So, yeah, it's a beer that none of us have ever brewed before. So this is completely in the unknown. I don't know what to expect with this, but we're all on the same page of fingers crossed it's going to be good. Otherwise bad, all of our reputations will be ruined. Do we have reputation? What's Blake CH? Yeah. Once the gloss is heating up, we'll crush the grains. Yeah, so the grains are not milled. They're not. Our main base malt is Maris Otter. This is where our sugar's coming from. Yes, sir. Is that wrong? No, it's not. That's right. It's right. I wasn't ready for you. Come on in, buddy. So, my favorite part about home brewing is actually just hanging out with friends. Emmett and I have been friends since college. Where'd you meet the other guys? Grindr? Grinding grains. Yes. So I know the other guys just purely through brewing beer. That's how we all met. And honestly, they've become some of my best friends. That better make it. That was vintage CH. 230 lbs, the heavyweight champion of my own single car garage. I basically have two hobbies, drinking beer and lifting weights, which a lot of people say don't go together. I'm going to disprove that in 2026 with this container gym bar that I built in the backyard at the office. He's got his chest back though, he's talking. Come on, you got it. Come on, come on. I was getting the neck cramp. Fan base, year I was born. First we did the gains, now we're doing the grains. When I was designing this recipe, I knew Martin was going to be here, so I was like, we got to use Maris Otter. The best grain. This will give us a little bit of toastiness, which is a pretty good start for building up a donut beer. And then we got some Munich Malt. So this is the second base malt that we're going to use. It's Munich 10. It's mainly there for the sugar. Flaked Oats. This is really all about the mouthfeel. So a donut beer should have something of a sort of silky smooth mouthfeel. Putting in a ton of flaked oats just to add to the body of the beer. We crush them here at Clawhammer. This is insane. And do you know why, Martin? No, because it doesn't matter. Because it doesn't matter. No. This is crazy. Yeah. So this is Biscuit. No, so biscuit, what we're going for here is donut dough. That's the idea of just a pound of biscuit malt. Crystal 45, Martin. Crystal 45 is going to add a bit of sweetness, for sure, like caramel sweetness to this. Crystal 95. Yeah, so we're going to layer the crystal malts. So we put in the lighter crystal malt, the 45, and now we're going to layer it with 95. This'll be more sweetness, but also a little bit toasty, maybe even dark fruit. So we got chocolate. Yes. It doesn't really taste like chocolate. Yeah. A real sort of roasty flavor to it. So, I think it's called chocolate because of the color, but not the taste at all. But this will add a lot to the color of this beer. We got to run 24 pounds of grain through this guy. Twice. Double crush. Double crush. Okay. Yeah, we're going to need to today with 21. All right.
[3:28]So it's already looking really flowery, but this is such a high gravity beer that we're going to double crush.
[3:39]Martin, that's a lot of grain. I really hope this works. It's going to work. A black shirt was a fine choice. Is it coming off or now? No, it's fine. This is my first time on 240, and we got to 154 in about 10 minutes. This is faster than the DeLorean. I'm not used to this. This is Top Ramen takes longer to cook than this. The Top Ramen Warlord. I know a couple of things. Do a lot of hanging out and goofing around in these videos. But, believe it or not, we're actually a real business. We make and sell homebrew systems like the one we're using today. Which is a 20-gallon, 240-volt system. I'm not going to lie, it is the most expensive thing that we sell. But it's modular, meaning you can mix and match a bunch of different accessories on it. Even stuff that other companies sell. It has a super powerful 5500-watt controller, which makes your brew days really fast, and for a big beer like this, it's perfect. However, we do have smaller systems, a 10 and a half gallon system with a 120-volt controller, probably half as expensive as this one is. And then we have a starter all-in-one system. It's not modular, but it's great for people who are just getting started. I'll put a link to our website in the description. We've double crushed all the grains. And we're going to mash in. I got to smash paddle Martin. Nope. Boys, we need the whole enchilada. How's this? Yeah, that does seem more fitting for 24 pounds of grain. I'll introduce the grains into the water. Can you give me a stir? We just want to make sure it doesn't clump up. But it's not really a big problem with this system. No, this is going to be some dough balls for sure. You can probably already see there's something in there. It's getting thick. This is a workout. It's get your scoop under that clump. And if you break this clump open, none of those starches inside those grains are going to get the chance to convert to sugar because they're not going to be exposed to the water. So I see two balls, but I'm not worried. I'm going to give you about 10 more. That's what he said. You know, Charlie, I feel just like a little bit insufficient. Here. Last bit. All right. Is it usually this thick for a big beer like this? Yeah. Yeah. This is fun. This makes me want to get back in the brewing again, man. Everything's fine. So my arms are sore. So many 95 lb bench press reps. Oh, look at those guns in action. Oh, look at this, man. I know I got pulled over earlier, man, having guns in the car. Does that meet the Martin seal of approval for starting in? Yeah, I would say that's great. I think we're Gucci. So we're mashed in. aka the grains are in the kettle. We're mashing at 154 for 60 minutes. All right, let's do it. So cool. I got hose if you want hose. You got to open the ball valve. Thanks, Martin. There we go.
[6:10]Okay, just look at that like it's already a chocolatey color just from mashing the grains in that water. That's beautiful. What happened to Kyle? I don't know.
[6:36]Happy birthday. Thank you, guys. Happy birthday. Happy birthday. 29. Hey, hey! Almost 30. Is this thing full of magnum condoms? No more tariffs. Can I move my car? He's liking his car. Let me know if I'm going to break something.
[7:03]He's got it. You got it. Yeah. This is better than going to the titty bar. 60-minute match is done. Well, I mean, just looking at it, I think this is at like 1069 right now. Okay. Yeah. So we're at 1066. Yeah. We are 10 points short of where we want to be. I would say at this point, maybe give it a good stir, ramp up to 170. 10-minute mash out at 170, and we'll try again. Give it a little stir. This is an incredibly thick mash bed. All right, so now we're just going to recirculate. Come back in 10 minutes. Martin. We spent our 10 minutes. We mashed that at 170. 1.068. Yeah, I think we've extracted all the sugars we're going to get out of it without pushing it, so. We need someone who can remove 24 pounds of soaked grain. Since it's your birthday, and you have a little bit of extra old man strength than what you're used to. It's true. It smells so good. It's hot. Can I do it? Yeah, dude, just go slow. Just like this. Oh my God. Is it supposed to click like this? Yes. Dude, did they repeat three times? Oh, oh, oh, oh, oh. Can I let this go now? We don't need me anymore, right?
[8:19]Go straight. Going to drippage on your floor. Yeah. We're going to use through the vans. What a grain. Yeah, it's coming out clean. Look at that. Explain this picture. All right. Okay, so I used to be fat as hell. Explain this picture. That is amazing. Oh my gosh. All right, we're going to start. This is the 60-minute addition. This is Magnum. Magnum. Hops. Just looking for a bit of bittering to this guy. Not an awful lot of flavor is going to come from Magnum. We're going to set our timer now for 50 minutes because that's when the next additions go in. Perfect. Heck yeah, dude. There's 10 minutes left in the boil. So this is the 10-minute addition. Okay, here we go. Geronimo. Molasses. What about the Wayne's World? I will not bow to any sponsor. All right, here's the molasses. Now how much was this? 4 ounces. 4 ounces on the button. You want it to drip off like that. You do not want it to be syrupy. Let's do one more. We're going to do one. I'll take it. Hey, I want to make a bet. What's the over under on how fast we can chill? 15 minutes. Easy. Easy. 15 minutes with the with the city tap in. I'll take under 15 minutes. I'll bet you a beer. All right. 22. What do we what do we 15 minutes. 68. Loser buys the first round of burial. All right. That sounds fast. I don't have any money, so we'll set up a GoFundMe in the meantime. All right, here we go. Fire in the hole. This is one of those beers where you want to have a toilet nearby.
[9:58]I guess if you're lactose intolerant, not ideal. Hey, we're down to 6 gallons. Perfect. We nailed it. We are boiling off here. Look at this. We're near the end of the boil now. So, we're going to use the counterflow chiller to chill this, and just for the last couple of minutes of the boil, I like to actually run the hot boiling wort through the counterflow chiller that will just make sure that it's sanitized. So, we're going to hook that up. Okay, so it's going to get the air come out. There it comes. It's coming. There we go. The idea of doing a whirlpool, by the way, is two things. One, running the hot water through there is going to get rid of, you know, any contaminants. But secondly, we have been throwing hops directly in here, not using a hop basket. So, by running this whirlpool right now, it's creating a vortex, and the hot matter is going to end up pulling up in the center. And then that way, it's not going to end up coming out and going into the keg. So, we want to keep the hot matter in the keg. Starting the timer. All right, here's the timer. I think it's going to be less than 15 minutes to get to pitch temperature. We're in the mountains. It's January, water's cold. All right, we are at temperature. time. We're going to turn off the water. Did you win the bet? We're going to find out. The answer is I'll still buy the first round of beers. That's still a pretty fast chill. That's not bad. That's not bad at all. 20 minutes. Is there a difference between 15 minutes and 19 minutes nowadays? If I were you, I would have paused it because he wouldn't have known. He would have never known. CH kind of disappeared there for a minute. I think his mushrooms picked in during the second half of the brew day. Home brewing is just so spiritual. Reminds me of my childhood. Just thinking about my biological stepfather. Do we cry now? So beautiful. Almost done, but this is the important bit now. Fourth quarter. Yeah. This is the cold side stuff. So we need to get this word in good shape for the yeast, which means getting it cleanly into here, and then giving it a little bit of oxygen because this is going to be a super high gravity beer. And also, we want to capture a little sample of the Yeah, let me grab a little cup for that. We were aiming for 1.105, and we got 1.103. Not bad for a couple of idiots. That's damn good.
[12:22]It's easy time. So we're using dry yeast. We are just using Safale US-05. Uh, this is a pretty broad temperature range. I think it said 64 to 78 Fahrenheit. That's 18 to 26 C. So, we're just going to leave it at room temperature, I think. We're adding three packs because I did it in a calculator, and I asked our homebrew shop owner how many packs, and he said three packs. And the internet said three packs. Cross swords. That's a few million yeast cells that didn't make it. No. We're going to ferment in this, then we'll transfer it to a serving keg. Just because we're giving it to the people, and it's going to be sitting for a while, we don't want it sitting on the yeast for like three months. So, put a floater on it, and that way when we transfer it, it'll leave all the yeast and anything else we don't really want on the bottom of the, uh, keg. And we just take the clean beer out the top. Should I give it a little count? Are you ready? Whoa. Dude, no, you're going to waste all our oxygen. It's 25 bucks. We got to get a regulator on there. Uh, highly flammable. Right. All right. Okay. Sounds like a seal. I think that's probably enough. Okay, that's good.
[13:51]We didn't let CH touch it. It's fine. All right. The moral of the story is I had nothing to do with this brew day. I just drank all day and had a blast. Left it to the professionals. This is as far as we're going to go with this. There's still this extra stage where what are we going to do now? Add some cold brew. Yes. Add some cacao nibs. Yes. Add some vanilla. Get hammered. Yeah. So, we've got all that to do. But if you want to try this beer, you can actually try it yourself. We are going to be bringing it with us to Homebrewcon this year. Homebrewcon 2026 Asheville, North Carolina. That's it. So I hope to see you there. Try this beer.
[14:33]Um, this is
