Kan man brygga helmaltsöl på en och en halv timme?

Alla bryggare vet att en normal helmaltsbryggning tar ca 6 timmar i anspråk.
Trevor Bush som driver ölbryggningsbutiken Pot Belly vid Heden i Göteborg redogör nedan för hur man kan snabba upp bryggdagen.


Speedy Brewing

text och foto: Trevor Bush, potbelly.se


There was a lot more to consider when developing a speedy all-grain beer. The time needed for mashing, sparging and cooking is certainly set with reason. Cutting corners is not the way to get a staple great beer, but some of the mystique surrounding mash, sparge and cook times had to be challenged. The basic idea behind my speedy all-grain brew was developed after reading the May/June issue of Brew Your Own magazine. This issue was focused on sour beers, and included was an article about brewing Berliner Weiss. Things began to click as I read through the recipe attached to the article, which called for only a 20 minute cook. Cook time does contribute positively in many ways, especially when working with pilsner malt, but my first thought to save time was to challenge cook time. I decided to follow the simple malt bill for a Berliner Weiss, but instead of pilsner malt, I substituted with pale malt. A short cook with pilsner malt would surely result in some unsettling flavors, those flavors significantly reduced with pale malt. The final recipe came to 60% pale malt and 40% wheat malt. The idea was never to actually brew a Berliner Weiss, but use the ideas to create a sessionable pale ale. To achieve this, I decided to bomb it with deliciously fruity hops and use a clean American ale yeast to help pull it all together.


With a nice recipe to work from, it was time to look into other ways to cut down my brew time. With a wort chiller in the dead of winter, chilling is not very time consuming, especially when brewing a 5L batch. But it was the end of August, and the tap water was running quite tepid. No-chill brewing is a well known technique, but I’ve never been so eager to use it considering it is commonly quite cold here in the Nordic region which makes chilling quick and easy. But this was a perfect chance to apply this controversial technique, cutting down the time on my brew day by at least another 30 minutes. After the cook was done, and the 0 minute hop additions made, I let the kettle sit while I washed some dishes. This gave it time to chill down to about 80 C, and directly into the fermentation bucket it went! I let it cool down in my closet during the night, and pitched my yeast the day after. It worked great!


Cutting down on cooking and chilling only saved me about an hour on my brew day, rather insignificant. I knew there had to be a way to tackle the two hour mash and sparge process. The easiest way to cut down on brew time here is to use the BIAB method. This is a no-sparge brewing technique that saves you the 45ish minutes it takes to rinse the grains after the mash, and it actually works very well. Initially, with 40% wheat malt, I wanted to run a couple of steps during the mash. This was me thinking with my brewer brain and, of course, would not save time. The steps, however, might help to develop the finished beer, and at that point I thought I’d need something to help make this beer drinkable. But I just couldn’t wrap my head around justifying a 60 to 80 minute mash when I was trying to brew quickly. The whole idea of this project was to challenge the norm, so I did some further research on mashing. All the sources I read agreed that much of the conversion happens within the first 15 minutes of the mash. The longer mash times ensure fermentability and flavor stability. But there was a sweet spot, especially with the highly modified malt that is most common in brew shops today. The sweet spot was 40 minutes. It seemed as though a near full conversion could be achieved with a forty minute mash. And there was my answer. To further save time, I would run a 40min single infusion mash, BIAB style. I never really thought that I would succeed with this, but the results were astounding. I came out with 65% efficiency after the mash, and a rather fermentable and flavorful wort.


As you can imagine, I waited with such anticipation to taste this beer. That first pour was one of the most exciting homebrew moments I’ve had in a while. And I jumped around my kitchen when the beer was absolutely delicious, trying to get my wife to understand what was happening. The problem here, however, is that we are biased when judging our own creations, especially in moments of strong emotion. To get a second opinion, I took the beer to an esteemed panel of SHBF beer judges. As I watched them taste it, having said nothing about the beer, I began to get a bit giddy. Fruity, nice body, full, doughy, noticeable hop character were the first impressions from the judges. After telling them how it was brewed, they almost could not believe it was true. The beer was a certain success! I’m hoping to continue to test this speedy process with different recipes, and hone it in to produce an even better speedy beer!


Speedy All-Grain Pale Ale

OG 1,047 / FG 1,012 / IBU 30



60% Belgian Pale

40% Belgian Wheat



2g Chinook - 'First Wort' (12 IBU)

2g Amarillo - 'First Wort' (8 IBU)

4g Chinook - 5min (6 IBU)

4g Amarillo - 5min (4 IBU)

8g Chinook - 0min (0 IBU)

8g Amarillo - 0min (0 IBU)



Lallemand BRY-97


Läs mer här: October 2014 Newsletter, Pot Belly Brew Shop

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