How to brew : everything you need to know to brew beer right the first time

Description

From the Publisher: Everything needed to brew beer right the first time. Presented in a light hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step by step review. Content: List of tips, tables, & significant figures -- Acknowledgments -- Introduction -- Section 1: Brewing With Malt Extract -- 1: 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! -- 2: 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 -- 3: 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 -- 4: Water for extract brewing -- Taste of water -- Home water treatment -- Water chemistry adjustment for extract brewing -- 5: 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 to measure hops -- Hop bitterness (IBU) calculations -- Gravity of the boil -- Utilization -- Hop IBU nomograph -- 6: 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 your local micro -- Simple yeast ranching -- 7: 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 -- 8: Fermentation -- Factors for a good fermentation -- Yeast factors -- Wort factors -- Temperature factors -- Redefining fermentation -- Lagtime or adaption phase -- Primary or attenuative phase -- Secondary or conditioning phase -- Conditioning processes -- Using secondary fermenters -- Secondary fermenter vs bottle conditioning -- 9: 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 -- 10: 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 -- 11: 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. Section 2: Brewing With Extract And Specialty Grain -- 12: 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 -- 13: Steeping specialty grains -- Grain -- Mechanics of steeping -- Example batch -- Section 3: All-Grain Brewing -- 14: 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 -- 15: Understanding the mash pH -- What kind of water do I need? -- Reading a water report -- Water hardness, 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 -- 16: Methods of mashing -- Single temperature infusion -- Multi-rest mashing -- Infusion calculations -- Multiple rest infusion example -- Decoction mashing -- Cereal mashing procedure -- 17: Getting the wort out (lautering) -- Good crush means good lautering -- Lautering process -- What is mash-out? -- What is recirculation? -- What is sparging? -- Draining versus rinsing -- Sparging calculations -- 18: What to expect when you are extracting -- Malt analysis sheet review -- Extract efficiency and typical yield -- Calculating your efficiency -- Planning recipe malt quantities -- 19: Your first all-grain batch -- Additional equipment -- Suggested recipe -- Partial mash option -- Starting the mash -- Conducting the mash -- Conducting the lauter -- Section 4: Recipes, Experimenting, And Troubleshooting -- 20: 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 -- 21: Developing your 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 -- 22: Is my beer ruined? -- Common problems -- Common off-flavors. Section 5: 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 -- Stainless steel -- Galvanic corrosion -- Soldering, brazing, and welding -- Toxicity of metals -- Aluminum -- Cadmium -- Chromium -- Copper -- Iron -- Lead -- Zinc -- Appendix H: Metric conversions -- References -- Glossary -- Index. List Of Tips, Tables, And Significant Figures -- SRM color scale swatches -- Section 1: Brewing With Malt Extract -- 1: Crash course in brewing -- Recipe: Cincinnati pale ale -- 2: Brewing preparations -- Table 1: Cleaning and sanitizing checklist -- Brewing tip: Cleaning and sanitizing bottles -- Table 2: Dry heat sterilization -- Table 3: Cleaning products summary -- Table 4: Sanitizers summary -- Sidebar: Recipe form -- 3: Malt extract, beer kits and brewing sugars -- Table 5: Typical wort sugar profile -- Recipe: Cincinnati pale ale -- Calculation: Gravity (OG) calculations -- 4: Water for extract brewing -- 5: Hops -- Table 6: Hop forms and merits -- Calculation: Alpha acid units (AAU) -- Recipe: Joe ale -- Table 7: Hop utilization -- IBU nomograph (U S) -- IBU nomograph (metric) -- 6: Yeast -- Table 8: Ale pitching rates -- Table 9: Ale yeast starter volumes -- 7: Boiling and cooling -- Recipe: Cincinnati pale ale -- Sidebar: Murphy's laws of brewing -- 8: Fermentation -- Figure 57: Fermentation cycle -- 9: Fermenting your first batch -- Figure 60: Fermenter diagrams -- Table 10: Percent alcohol by volume (ABV) -- 10: What is different about brewing lager beer? -- Table 11: Lager yeast pitching rates -- Table 12: Lager yeast starter volumes -- Recipe: Typical American lager -- 11: Priming and bottling -- Table 13: Priming sugars -- Figure 72: Priming nomograph -- Section 2: Brewing With Extract And Specialty Grain -- 12: Understanding malted barley and adjuncts -- Figure 79: Diagram of malted barley -- Table 14: Caramelization temperature for various sugars -- Table 15: Typical malt analyses -- 13: Steeping specialty grains -- Table 16: Typical steeping yields in Ppg -- Recipe: Port O' palmer porter -- Section 3: All-Grain Brewing -- 14: How the mash works -- Table 17: Major enzyme groups and functions -- Table 18: Starch gelatinization temperatures -- Figure 91: Proteolytic enzyme ranges -- Figure 92: Amylase enzyme ranges -- Figure 93: Fermentable sugar profiles as a function of mash temperature -- 15: Understanding the mash pH -- Table 19: Los Angeles water report (1996 data) -- Table 20: Conversion factors for ion concentrations -- Table 21: Water profiles from notable brewing cities -- Figure 94: Estimating mash pH for Los Angeles -- Figure 95: Determining calcium additions -- Figure 96: Determining bicarbonate additions -- Figure 97: Determining acid additions -- Table 22: Acids for brewing water adjustment -- Table 23: Brewing salts for water adjustment -- 16: Methods of mashing -- Figure 100: Decoction procedure diagram -- Brewing tip: Use decoctions to fix infusions -- 17: Getting the wort out (lautering) -- Table 24: Crushed particle size -- Table 25: Yield as function of crush -- 18: What to expect when you're extracting -- Table 26: Extract analysis data for several malts -- Recipe: Palmer's short stout --Table 27: Typical malt yields -- 19: Your first all-grain batch -- Recipe: Oak butt brown ale. Section 4: Recipes, Experimentation, And Troubleshooting -- 20: Some of my favorite beer styles and recipes -- Figure 119: Relative flavors of beer styles -- Recipe: Three Weisse guys-American wheat beer -- Recipe: Lord Crouchback's special bitter-English pale ale -- Recipe: Victory and chaos-India pale ale -- Recipe: Lady Liberty ale-American pale ale -- Recipe: Big basin amber ale-American amber ale -- Recipe: Oak butt brown ale-American brown ale -- Recipe: Port O' Palmer-porter -- Recipe: Mill run stout-stout -- Recipe: Fightin' urak hai-barley wine -- Recipe: Plzenske pivo-pilsener lager -- Recipe: Your father's mustache-classic American pilsener -- Recipe: No 4 shay steam-California common beer -- Recipe: Copper country bock-Bock -- Recipe: Cold but not baroque-Vienna -- Recipe: Denkenfreudenburgerbrau-Oktoberfest -- 21: Developing your own recipes -- Table 28: Common brewing sugars -- Table 29: Grain toasting times and temperatures -- 22: Is my beer ruined? -- Section 5: Appendices -- Appendix A: Using hydrometers and refractometers -- Table 30: Hydrometer temperature corrections -- Table 31: Refractometer Plato to SG conversion -- Appendix B: Beer color -- Table 32: Malt extract color SRM -- Table 33: Typical SRM malt color ratings -- Figure 167: Chart of SRM color models -- Figure 168: SRM nomograph -- Appendix C: Beer clarity -- Table 34: Clarifier summary -- Appendix D: Building wort chillers -- Appendix E: Lauter tun design for batch sparging -- Calculation: Estimating grain bed depth -- Figure 180: Off-the-shelf bulkhead design -- Appendix F: Lauter tun design for continuous sparging -- Table 35: Effects for pipe spacing -- Table 36: Effects for wall spacing -- Table 37: Effects for grain bed depth -- Figure 202: Lautering efficiency -- Figure 203: Lautering uniformity -- Figure 204: Lauter flow (undersparging) -- Figure 205: Lauter flow (oversparing) -- Figure 206: Ring manifold vs false bottom efficiency -- Appendix G: Brewing metallurgy -- Table 38: Galvanic series in seawater -- Appendix H: Metric conversions -- Table 39: Ounces to grams conversion -- Table 40: Temperature conversion -- Table 41: Volume conversion -- Table 42: Weight conversion -- Table 43: Hot water extract conversion -- Figure 207: Residual alkalinity nomograph. Abstract: Introduces brewing in a easy step-by-step review that covers the essentials of making good beer. This book includes ingredients, methods, recipes and equipment information. It provides reference to intermediate techniques like all-grain brewing variations and recipe formulation. Read more...