How To Brew Beer At Home
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English Pages 36 Year 2012
Table of contents :
List of tips, tables, & significant figures --
Acknowledgments --
Introduction --
Brewing With Malt Extract: --
Crash course in brewing --
What do I do? --
Brew day --
Equipment needed --
Preparation --
Making wort --
Fermentation week(s) --
Bottling day --
Serving day --
But wait! There's more! --
Brewing preparations: --
Road to good brewing --
Preparation --
Sanitation --
Cleaning products --
Cleaning your equipment --
Sanitizing products --
Heat --
Cleaning and sanitizing final thoughts --
Recordkeeping --
Example recipe form --
Malt extract, beer kits, and brewing sugars --
What is malt extract? --
What is malt sugar? --
Fermentation of sugars --
Shopping for extracts --
Choosing a good kit --
How much extract to use --
Gravity vs fermentability --
Water for extract brewing --
Taste of water --
Home water treatment --
Water chemistry adjustment for extract brewing --
Hops --
What are they? --
What do they do? --
First wort hopping --
Bittering --
Flavoring --
Finishing --
Dry-hopping --
Hop forms --
pellets, plug, and whole --
Hop types --
Bittering hop varieties --
Dual-purpose hop varieties --
Aroma hop varieties --
How much hops --
Hop bitterness (IBU) calculations --
Gravity of the boil --
Utilization --
Hop IBU nomograph --
Yeast --
Yeast terminology --
Yeast types --
Yeast forms --
Yeast strains --
Dry yeast strains --
Liquid yeast strains --
Determining your pitching rate --
Yeast nutritional needs --
Nutritional supplements --
Oxygen --
Aeration is good, oxidation is bad --
Preparing yeast and yeast starters --
Preparing dry yeast --
Preparing liquid yeast --
Making a yeast starter --
When is my yeast starter ready to pitch? --
Using yeast from commercial beers --
Support you local micro --
Simple yeast ranching --
Boiling and cooling --
Some thoughts on boil gravity --
First recipe --
Beginning the boil --
Hot break --
Hop additions --
Cooling the wort --
Water bath --
Ice --
Copper wort chillers --Murphy's laws of brewing --
Fermentation --
Factors for a good fermentation --
Yeast factors --
Wort factors --
Temperature factors --
Redefining fermentation --
Lagtime or adaptation phase --
Primary or attenuative phase --
Secondary or conditioning phase --
Conditioning processes --
Using secondary fermenters --
Secondary fermenter vs bottle conditioning --
Fermenting your first batch --
Choosing your fermenter --
Buckets vs carboys --
Airlocks vs blowoffs --
Transferring the wort --
Conducting your fermentation --
Pitching the yeast --
Fermentation location --
Primary fermentation --
Secondary fermentation --
Racking --
Estimating the alcohol content --
What is different about brewing lager beer? --
Yeast differences --
Additional time --
Lower temperatures --
Autolysis --
Lager yeast fermentation --
When to lager --
Aagh!! It froze! --
Should I add more yeast? --
Maintaining lager temperature --
Bottling --
Brewing American Lager Beer --
Recipe --
typical American Lager --
Priming and bottling --
When to bottle --
Bottle cleaning --
What sugar should I prime with? --
Commercial priming agents --
Bottle filling --
Priming and bottling of lager beer --
Storage ---
Drinking your first homebrew. Brewing with extract and specialty grain --
Understanding malted barley & adjuncts --
What is barley, and why do we malt it? --
Malt flavor development --
Common malt types and usages --
Base malts --
Kilned malts --
Caramel malts --
Kiln and roasted malts --
Other grains and adjuncts --
How to read a malt analysis sheet --
Steeping specialty grains --
Grain --
Mechanics of steeping --
Example batch --
All-Grain Brewing: --
How the mash works --
Mashing: in a nutshell --
Allegory --
Defining the mash --
Acid rest --
Doughing-in --
Beta-glucanase --
Protein rest and modification --
Starch conversion/saccharification rest --
Other factors for starch conversion --
Understanding the mash pH --
What kind of water do I need? --
Reading a water report --
Waterhardness, alkalinity, and milliequivalents --
Water pH --
Balancing the malts and minerals --
Residual alkalinity and mash pH --
Determining the beer styles that best suit your water --
Determining calcium additions to lower the mash pH --
Determining bicarbonate additions to raise the mash pH --
Acids for brewing water adjustment --
Salts for brewing water adjustment --
Methods of mashing --
Single temperature infusion --
Multi-rest mashing --
Infusion calculations --
Multiple rest infusion example --
Decoction mashing --
Cereal mashing procedure --
Getting the work out (lautring) --
Good crush means good lautering --
Lautering process --
What is mash-out? --
What is recirculation? --
What is sparging? --
Draining versus rinsing --
Sparging calculations --
What to expect when your are extracting --
Malt analysis sheet review --
Extract efficiency and typical yield --
Calculating your efficiency --
Planning recipe malt quantities --
Your first all-grain batch --
Additional equipment --
Suggested recipe --
Partial mash option --
Staring the mash --
Conducting the mash --
Conducting the lauter --
Recipes, experimenting, and troubleshooting --
Some of my favorite beer styles and recipes --
Style descriptions --
Ale styles --
Wheat --
Pale ales --
English special bitter --
India pale ale --
American pale ale --
Amber ale --
Brown ale --
Porter --
Stout --
Barley wine --
Lager styles --
Pilsener --
Classic American pilsener --
California common (steam-type) --
Bock --
Vienna --
Oktoberfest --
Developing our own recipes --
Developing your own recipes --
Increasing the body --
Changing flavors --
Sugars used in brewing --
Toasting your own malt --
Discretion is the better part of flavor --
Is my beer ruined? --
Common problems --
Common off-flavors --
Appendices: --
Appendix A: Using hydrometers and refractometers --
Using hydrometers --
Using refractometers --
Appendix B: Beer color --
Basis of color rating --
Other color factors --
Estimating beer color --
Appendix C: Beer clarity --
What is beer haze, and why do we care? --
Fixing haze in the recipe --
Fixing haze with clarifiers and finings --
Appendix D: Building wort chillers --
Immersion chillers --
Counterflow chillers --
Hybrid chillers --
Plate chillers --
Appendix E: Lauter Tun design for batch sparging --
Choosing a cooler --
Rinsing vs draining --
a re-cap --
False bottom, manifold, or screen? --
Siphon or bulkhead fitting? --
Building a copper pipe manifold --
Building a stainless steel braided ring --
Home mashing setups --
Appendix F: Lauter Tun design for continuous sparging --
Fluid mechanics --
Designing pipe manifolds --
Designing ring manifolds --
How to continuous sparge --
Continuous sparging procedure --
Appendix G: Brewing Metallurgy --
General information and cleaning --
Aluminum --
Copper --
Brass --
Carbon steel --
Galvanic corrosion --
Soldering, brazing, and welding --
Toxicity of metals --
Aluminum --
Cadmium --
Chromium --
Copper --
Iron --
Lead --
Zinc --
Appendix H: Metric conversions --
References --
Glossary --
Index.
