This is the part of the job everyone loves yes
alright so Mitch you are one of the
leads here at Funky Buddha a little bit
about your background what you do here
at funky Buddha
so for Funky Buddha now I I do all the
digital marketing work when it comes to
social media website yeah but I started
a funky Buddha's homebrew supply store
over in Boca raton
nice it's attached to the Funky Buddha
lounge and brewery
actually we're funky Buddha was started
when I was in college I always had the
champagne taste on a beer budget so
naturally I was attracted to very
quality beers and I started making my
own beers and I was going to the home
brew shop so much and annoying the
brewer asking so many questions
yeah that they just gave me a job I love
that that's how it started that's a
how it started man that's how you get it yeah
it's all about when you look at craft
beer as an industry now which is kind of
come of age the last time we did funky
Buddha you guys were just in the growth
stage starting to roll out into
multi-state distribution what are your
thoughts on craft beer growing up I
believe no matter how you look at it
it's a beautiful thing because we're
moving in a direction where quality is
becoming a staple yeah and no matter how
you like to look at it I think better
beer is better for everyone yeah all
right so we've got a flight here of some
different types of beer kind of for the
season as well oh yeah so this is this
golden amber or of pale ale what do we
have here this is gonna be one of my
personal favorite that are gonna be the
crusher the crusher okay this is gonna
be a session IPA as you can see very
light very very clear it's just gonna be
you know some basic two-row barley a
touch of caramel malts and a bunch of
citrusy hops to cheers to our home brew
kit coming up let's do it go get it
to go make some beer
all right so we're gonna have some fun
today brewing this beer so let's just
get to it let's start breaking down some
of the items here and talk a little
about kind of the process you got it so
what we're gonna do now is we're going
to put in our specialty malt so right
here is where we have all those caramel
now malts that are gonna give us that
flavor and color in the amber ale right
so we're gonna do is we're gonna take a
simple muslin bag which is basically
just like a little strained bag yep and
we're gonna pour these malts in there oh
those are nice and yep so what's this
gonna do is it's gonna separate the
grains from the water because all we're
doing is extracting the sugar and
enzymes along with some
 
flavor and
color from the grains got it oh you can really pick up that aroma too from this
brain so we're doing an extract beer so
this is only gonna be our specialty
malts all right we have all of our other
malts in an extract form right over here
okay
so this is about two pounds of one pound
of caramel a tea and then a pound of
carriages which is gonna give it a nice
head retention okay so we got this at
150 degrees Fahrenheit right now okay
we're gonna dump it in for about 30
minutes right into the water and as you
can see oh yeah starting to are you
gonna give it yeah a nice nice color so
for the lighter style beers you're gonna
want to mash at a lower temperature
reason being is because it's gonna leave
less residual sugars making a more dry
beer it's gonna be fermented all the way
out now it's starting to clear clarify a
bit here so what's happening is it's
releasing all the sugars but it's also
releasing a lot of enzymes that's very
important because the yeast needs the
to convert the sugars into co2 and
alcohol yeah it is very scientific let
me tell you all right so we've gone
through that process 30 minutes we're at
the stage now that takes us from the
mashing to what all right so once we
pull that out we're gonna let it drain
out and then we're gonna add our extract
okay so this is great for beginner home
brewers it's basically taking all of our
base grain which the base grain is where
we're gonna get all the sugars and
enzymes from and putting it into a
concentrated liquid form okay and I'm
gonna need you to help me out by all
right man let's go let's do it so I'm
gonna pour this in slowly and just give
a nice vigorous stir I like it okay here
we go oh wow that's nice and caramel
yeah it's probably just a couple minutes
to get all in there but what you're
gonna want to do is once off that is a
great form so all right Mitch so we were
we've got it boiling again next phase
hops you got it all right so we're gonna
add a little spice to the life of this
beer okay since we're adding these hops
at the beginning of the boil we're only
going to be pulling a bitterness from
the hop so would you like to do the
honors I got it okay again this year
these are two different types of hops
that we're going in with this is gonna
be Amarillo style hop so this is gonna
be a little little piney just a touch
citrusy okay
so myth we're almost up to time here for
our second top edition and this one this
hop is going to do what this is gonna
give it a lot of flavor and aroma so
since we've been boiling this for about
50 minutes now we're gonna do our last
addition at 10 minutes and it's gonna
give it a lot of citrusy and piney aroma
from the hunt this is gonna be your
classic cascade right all right so here
we go on our second addition of hops and
this is the odd and it's kind of adding
in that additional bump flavor this is
gonna be our last hop addition okay and
the boil is gonna be done in 10 minutes
say we were doing an IPA where you're
gonna have a lot more hop flavor and a
Roma and a much higher bitterness we'd
probably do a couple other hop additions
okay
all right Mitch so we're off on to our
last phase here so what are we doing now
all right so we've brought our wort
which is basically pre beer we brought
it down to 68 degrees Fahrenheit because
that's gonna be the perfect temperature
for our yeast we since we're doing a
five gallon batch we've topped it off
with two and a half gallons bringing it
up to five or I usually boil off about a
half a gallon and we're gonna transfer
it into our carboy our fermentation
festival and pitch these
interesting that's cool as the saying
goes
Brewers make wort yeast makes beer okay
so we've done our job now it's time for
the yeast to do its so this just pours
right in huh yeah and then she goes into
hibernation for a little hibernation for
10 to 14 days and then it's time to
party we're gonna take this off and this
right here it's gonna be our stopper
you're just gonna put this thing up to
the top and then we're gonna put a
little bit of sanitized water in there
okay that way the co2 can bubble out got
you and that's it that seals it up and
that's it and it boom we made beer I
love it Mitch has been fun thanks for
coming out man it has been a pleasure
brewing with you
