My Epic Persimmon Beer!

craigcryptoking (69)in #beer • 4 years ago

Hey everyone, at this stage this looks like cat puke right? You would not be alone in thinking so, How can something that starts off looking so bad end up been so good? Great Question many folks ask and in a simple answer, science and nature!

Mash MASH Mash, this is the 'grist' (barley and malt) mashing out at between 64-67 degrees!

So what is beer? Enzyme crap I guess a nice explanation here as per www.wikipedia.org: Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley)[1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.[2] Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt[3] and Mesopotamia, brewed beer.[4] Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops.[5] Less widely used starch sources include millet, sorghum and cassava.[6] Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.[7] The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.
https://en.wikipedia.org/wiki/Brewing#:~:text=The%20basic%20ingredients%20of%20beer,yeast%20and%20flavoured%20with%20hops.&text=Steps%20in%20the%20brewing%20process,conditioning%2C%20filtering%2C%20and%20packaging.

Above we have some of the main ingredients sugar or dextrose as well as honey. I added extra sugar in order to get the alcohol content of this beer higher. I will ferment with the persimmons in the wort at a temperature of around 18 degrees celcius.

Hopps in the hesian bags as well as yeast and my thermometer a very important tool in the brewing process!

Above the mash process and below cut and boiled persimmons ( to sanitize) added to the fermenter. Hopefully these do not go rotten as they were boiled, the goal is to have a nice tasting sweetish persimmon beer!

It is important to always measure the original gravity of your beer. This enables you to take another measurement at the end of the fermentation process to know exactly what the ABV is, this instrument is a very handy tool called a hydrometer!

Above as I added the yeast and brew to the fermenter and below just a few hours later, looks really bad, but after a month tastes really good. Yes this beer will take atleast a month to ferment and condition!

That little instrument on the top of this glass carbuoy is called an airlock, this allows carbon dioxide to escape and dissallows any wild yeasts and such getting into this sterile environment!