How to Brew

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ISBN: 9780937381885 | 0937381888
Cover: Paperback
Copyright: 5/30/2006

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Substantially revised and expanded third edition. Everything that's needed to brew beer right the first time. Presented in a light-hearted style, this authoritative text introduces brewing in a easy step-by-step review that covers the essentials of making good beer. Include ingredients, methods, recipes and equipment information. Beyond the first batch, it provides an accessible reference to intermediate techniques like all-grain brewing variations and recipe formulation. A must for any novice or intermediate brewer; perfect for anyone who has discovered the joy of home-brewing.

List of Tips, Tables, & Significant Figures

Acknowledegments

xvii

Introduction

(4)

SECTION I BREWING WITH MALT EXTRACT

CHAPTER 1 A Crash Course in Brewing

(10)

What Do I Do?

(1)

Brew Day

(1)

Equipment Needed

(1)

Preparation

(2)

Making Wort

(1)

Fermentation Week(s)

(1)

Bottling Day

(2)

Serving Day

(1)

But Wait! There's More!

(1)

CHAPTER 2 Brewing Preparations

(14)

The Road to Good Brewing

(1)

Preparation

(1)

Sanitation

(1)

Cleaning Products

(2)

Cleaning Your Equipment

(2)

Sanitizing Products

(1)

Heat

(1)

Cleaning and Sanitizing Final Thoughts

(2)

Record keeping

(1)

Example Recipe Form

(2)

CHAPTER 3 Malt Extract, Beer Kits, and Brewing Sugars

(8)

What Is Malt Extract?

(2)

What Is Malt Sugar?

(1)

Fermentation of Sugars

(1)

Shopping for Extracts

(1)

Choosing a Good Kit

(2)

How Much Extract to Use

(1)

Gravity vs. Fermentability

(2)

CHAPTER 4 Water for Extract Brewing

(4)

The Taste of Water

(1)

Home Water Treatment

(2)

Water Chemistry Adjustment for Extract Brewing

(2)

CHAPTER 5 Hops

(20)

What Are They?

(1)

What Do They Do?

(1)

First Wort Hopping

(1)

Bittering

(1)

Flavoring

(1)

Finishing

(1)

Dry-Hopping

(1)

Hop Forms Pellets, Plug, and Whole

(1)

Hop Types

(1)

Bittering Hop Varieties

(2)

Dual-Purpose Hop Varieties

(4)

Aroma Hop Varieties

(3)

How to Measure Hops

(2)

Hop Bitterness (IBU) Calculations

(1)

Gravity of the Boil

(1)

Utilization

(2)

Hop IBU Nomograph

(2)

CHAPTER 6 Yeast

(18)

Yeast Terminology

(1)

Yeast Types

(1)

Yeast Forms

(1)

Yeast Strains

(1)

Dry Yeast Strains

(2)

Liquid Yeast Strains

(1)

Determining Your Pitching Rate

(1)

Yeast Nutritional Needs

(2)

Nutritional Supplements

(1)

Oxygen

(1)

Aeration Is Good, Oxidation Is Bad

(1)

Preparing Yeast and Yeast Starters

(1)

Preparing Dry Yeast

(1)

Preparing Liquid Yeast

(1)

Making a Yeast Starter

(2)

When Is My Yeast Starter Ready to Pitch?

(1)

Using Yeast From Commercial Beers

(1)

Support Your Local Micro

(1)

Simple Yeast Ranching

(3)

CHAPTER 7 Boiling and Cooling

(6)

Some Thoughts on Boil Gravity

(1)

First Recipe

(1)

Beginning the Boil

(1)

The Hot Break

(1)

Hop Additions

(1)

Cooling the Wort

(1)

Water Bath

(1)

Ice

(1)

Copper Wort Chillers

(1)

Murphy's Laws of Brewing

(1)

CHAPTER 8 Fermentation

(8)

Factors for a Good Fermentation

(1)

Yeast Factors

(1)

Wort Factors

(1)

Temperature Factors

(1)

Redefining Fermentation

(1)

Lagtime or Adaptation Phase

(2)

Primary or Attenuative Phase

(1)

Secondary or Conditioning Phase

(1)

Conditioning Processes

(1)

Using Secondary Fermenters

(1)

Secondary Fermenter vs. Bottle Conditioning

(2)

CHAPTER 9 Fermenting Your First Batch

(6)

Choosing Your Fermenter

(1)

Buckets vs. Carboys

(1)

Airlocks vs. Blowoffs

(1)

Transferring the Wort

(2)

Conducting Your Fermentation

(1)

Pitching the Yeast

(1)

Fermentation Location

(1)

Primary Fermentation

(1)

Secondary Fermentation

(1)

Racking

(1)

Estimating the Alcohol Content

(1)

CHAPTER 10 What Is Different About Brewing Lager Beer?

(10)

Yeast Differences

(1)

Additional Time

100

(1)

Lower Temperatures

100

(1)

Autolysis

100

(1)

Lager Yeast Fermentation

100

(4)

When to Lager

104

(1)

Aagh!! It Froze!

104

(2)

Should I Add More Yeast?

106

(1)

Maintaining Lager Temperature

106

(1)

Bottling

106

(1)

Brewing American Lager Beer

107

(1)

Recipe—Typical American Lager

107

(2)

CHAPTER 11 Priming and Bottling

109

(10)

When to Bottle

109

(1)

Bottle Cleaning

110

(1)

What Sugar Should I Prime With?

110

(2)

Commercial Priming Agents

112

(1)

Bottle Filling

112

(2)

Priming and Bottling of Lager Beer

114

(1)

Storage

114

(1)

Drinking Your First Homebrew

115

(4)

SECTION II BREWING WITH EXTRACT AND SPECIALTY GRMN

CHAPTER 12 Understanding Malted Barley & Adjuncts

119

(14)

What is Barley, and Why Do We Malt It?

119

(3)

Malt Flavor Development

122

(1)

Common Malt Types and Usages

123

(1)

Base Malts

123

(1)

Kilned Malts

124

(1)

Caramel Malts

124

(1)

Kiln and Roasted Malts

125

(1)

Other Grains and Adjuncts

126

(1)

How to Read a Malt Analysis Sheet

127

(6)

CHAPTER 13 Steeping Specialty Grains

133

(8)

The Grain

134

(1)

Mechanics of Steeping

134

(1)

Example Batch

135

(6)

SECTION III BREWING

CHAPTER 14 How the Mash Works

141

(12)

Mashing: In a Nutshell

141

(1)

An Allegory

142

(1)

Defining the Mash

143

(1)

The Acid Rest

144

(1)

Doughing-In

144

(1)

Beta-Glucanase

145

(1)

The Protein Rest and Modification

146

(1)

Starch Conversion/Saccharification Rest

147

(2)

Other Factors for Starch Conversion

149

(4)

CHAPTER 15 Understanding the Mash pH

153

(14)

What Kind of Water Do I Need?

153

(1)

Reading a Water Report

153

(4)

Water Hardness, Alkalinity, and Milliequivalents

157

(1)

Water pH

158

(1)

Balancing the Malts and Minerals

158

(3)

Residual Alkalinity and Mash pH

161

(1)

Determining the Beer Styles That Best Suit Your Water

161

(1)

Determining Calcium Additions to Lower the Mash pH

162

(1)

Determining Bicarbonate Additions to Raise the Mash pH

162

(1)

Acids for Brewing Water Adjustment

163

(1)

Salts for Brewing Water Adjustment

164

(3)

CHAPTER 16 The Methods of Mashing

167

(10)

Single Temperature Infusion

167

(1)

Multi-Rest Mashing

168

(1)

Infusion Calculations

169

(1)

Multiple Rest Infusion Example

170

(1)

Decoction Mashing

171

(2)

Cereal Mashing Procedure

173

(4)

CHAPTER 17 Getting the Wort Out (Lautering)

177

(12)

A Good Crush Means Good Lautering

177

(3)

The Lautering Process

180

(1)

What Is Mash-out?

180

(1)

What Is Recirculation?

180

(1)

What Is Sparging?

181

(1)

Draining Versus Rinsing

182

(1)

Sparging Calculations

182

(7)

CHAPTER 18 What to Expect When You Are Extracting

189

(10)

Malt Analysis Sheet Review

190

(1)

Extract Efficiency and Typical Yield

191

(1)

Calculating Your Efficiency

192

(2)

Planning Recipe Malt Quantities

194

(5)

CHAPTER 19 Your First All-Grain Batch

199

(12)

Additional Equipment

199

(1)

Suggested Recipe

200

(1)

Partial Mash Option

201

(1)

Starting the Mash

201

(2)

Conducting the Mash

203

(2)

Conducting the Lauter

205

(6)

SECTION IV RECIPES, EXPERIMENTING, AND TROUBLESHOOTING

CHAPTER 20 Some of My Favorite Beer Styles and Recipes

211

(28)

Style Descriptions

211

(3)

The Ale Styles

214

(1)

Wheat

214

(2)

Pale Ales

216

(1)

English Special Bitter

216

(2)

India Pale Ale

218

(1)

American Pale Ale

218

(2)

Amber Ale

220

(1)

Brown Ale

221

(2)

Porter

223

(1)

Stout

224

(2)

Barley Wine

226

(2)

The Lager Styles

228

(1)

Pilsener

228

(1)

Classic American Pilsener

229

(2)

California Common (Steam-type)

231

(1)

Bock

232

(2)

Vienna

234

(2)

Oktoberfest

236

(3)

CHAPTER 21 Developing Your Own Recipes

239

(10)

Developing Your Own Recipes

239

(1)

Increasing the Body

240

(1)

Changing Flavors

241

(1)

Sugars Used in Brewing

242

(4)

Toasting Your Own Malt

246

(1)

Discretion Is the Better Part of Flavor

246

(3)

CHAPTER 22 Is My Beer Ruined?

249

(14)

Common Problems

249

(6)

Common Off-Flavors

255

(8)

SECTION V APPENDICES

Appendix A Using Hydrometers and Refractometers

263

(4)

Using Hydrometers

263

(2)

Using Refractometers

265

(2)

Appendix B Beer Color

267

(10)

Basis of Color Rating

268

(3)

Other Color Factors

271

(1)

Estimating Beer Color

272

(5)

Appendix C Beer Clarity

277

(6)

What Is Beer Haze, and Why Do We Care?

277

(2)

Fixing Haze in the Recipe

279

(1)

Fixing Haze With Clarifiers and Finings

279

(4)

Appendix D Building Wort Chillers

283

(4)

Immersion Chillers

283

(1)

Counterflow Chillers

284

(1)

Hybrid Chillers

285

(1)

Plate Chillers

285

(2)

Appendix E Lauter Tun Design for Batch Sparging

287

(10)

Choosing a Cooler

287

(1)

Rinsing vs. Draining A Re-Cap

288

(1)

False Bottom, Manifold, or Screen?

289

(1)

Siphon or Bulkhead Fitting?

290

(3)

Building a Copper Pipe Manifold

293

(1)

Building a Stainless Steel Braided Ring

294

(1)

Home Mashing Setups

294

(3)

Appendix F Lauter Tun Design for Continuous Sparging

297

(12)

Fluid Mechanics

298

(7)

Designing Pipe Manifolds

305

(1)

Designing Ring Manifolds

305

(1)

How to Continuous Sparge

306

(1)

Continuous Sparging Procedure

306

(3)

Appendix G Brewing Metallurgy

309

(10)

General Information and Cleaning

309

(1)

Aluminum

309

(1)

Copper

310

(1)

Brass

310

(1)

Carbon Steel

311

(1)

Stainless Steel

311

(2)

Galvanic Corrosion

313

(1)

Soldering, Brazing, and Welding

314

(1)

Toxicity of Metals

315

(1)

Aluminum

316

(1)

Cadmium

316

(1)

Chromium

316

(1)

Copper

316

(1)

Iron

317

(1)

Lead

317

(1)

Zinc

317

(2)

Appendix H Metric Conversions

319

(6)

References

325

(8)

Glossary

333

(6)

Index

339

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How to Brew

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Table of Contents

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