Name: Jake Ellis
Years Brewing: 10
Homebrew Club: Garage Brewers Society
Medal Count: Three (Two gold, One silver)
Brewing System Details: The system I currently brew on is a single tier, 3 vessel HERMS system. I built it about 3 years ago. I welded the frame together which was made from 2″ steel tubing. The kettles are all made out of decommissioned kegs that I cut the tops off of and added bulkhead fittings and valves. The boil kettle and HLT are controlled by a PID controller that opens and closes a gas valve to turn the burner on and off, which is how the temperature is controlled.
When mashing, the wort is constantly recirculating though a copper coil that is in the HLT so the wort and grains don’t get scorched. The best addition to the brew stand was adding an instant hot water heater. When you brew in your garage there’s not always access to a hot water source. So I added a tankless water heater so I start with 125 degree water versus 60 water from the tap.
Piece of brewing equipment I can’t live without: It’s a toss up between fermentation temperature control and the keg washer. Obviously temp control is a must because it allows me to make lagers but allows so much more control with ales. You don’t have to worry about crazy ester and phenol development. The keg washer because it just makes life so much easier. It takes so much work out of a brew day.
My friends’ favorite beer that I brew: I guess I would have to say the coffee or bourbon oak versions of a Russian Imperial Stout. They never disappoint. Plus it’s my most recent gold medal.
My favorite beer I brew: One of my favorite beers I brew that is also the truest to style: a Schwarzbier. In my opinion, it’s such an underrated and under brewed style.
Listen to Jake on Episode 3 of the “Beering Impaired” podcast now!
See below for Jake’s Schwarzbier recipe:
Schwarzbier
All Grain Recipe
| Batch Size: 11.00 gal | Style Guide: BJCP 2015 |
| Boil Size: 13.68 gal | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Color: 24.6 SRM | Strike Water: 30.25 quarts at 162° |
| Bitterness: 24.5 IBUs | Mash Temperature: 152° |
| Est OG: 1.049 (12.2° P) | Fly Sparge: 38.55 quarts at 168° |
| Est FG: 1.011 SG (2.9° P) | Post Mash Gravity: 1.043 (10.7° P) |
| ABV: 5.0% | Boil Time: 60 min |
| Style: Schwarzbier | Fermentation: Lager, Two Stage |
| Amount | Name | Type |
|---|---|---|
| 1 lbs | Caramel/Crystal Malt – 60L (60.0 SRM) | Grain |
| 1 lbs | Carafa III (525.0 SRM) | Grain |
| 2 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain |
| 5 lbs | Munich Malt – 20L (20.0 SRM) | Grain |
| 12 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain |
| 2.00 oz | Hallertauer [4.8%] – Boil 60 min | Hops |
| 0.50 oz | Hallertauer [4.8%] – Boil 40 min | Hops |
| 1.00 oz | Hallertauer [4.8%] – Boil 20 min | Hops |
| 2 pkgs | Bavarian Lager (Wyeast Labs #2206) | Yeast |
Notes
Make a yeast starter with 2 packs of yeast in a 4 L starter on stir plate. Ferment at 50 degrees. When fermentation is 75% finished, let beer rise to 68 and sit for 5 days for diacetyl rest or until there is no sign of diacetyl. Then lager for at least 3 weeks to condition.
Know anyone from the St. Louis area that should be a Highlighted Homebrewer? Send us an email at info@saintbrewis.com and let us know who. Cheers!
Justin Phelps
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