How to Brew: Everything You Need To Know To Brew Beer Right The First Time

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.