New brewing lager beer: the most comprehensive book for home- and microbrewers

Front Cover
 Title Page
 Copyright Page
 Dedication
 Table of Contents
 List of Tables
 Foreword
 Preface
 Acknowledgments
 Introduction
 Outline of Brewing
 Reference Units
 Classic Lager Types
 Part One. Brewing Constituents
 Chapter 1. Barley
 Chapter 2. Malted Barley
 Evaluation
 Carbohydrates
 Protein
 Other Malt Fractions
 Chapter 3. Water
 Using the Water Analysis
 Turbidity, Sediment, Color, and Odor
 pH
 Ions
 Measuring pH
 pH Adjustment
 Total Dissolved Solids/Specific Conductivity
 Hardness/Alkalinity
 Molarity, Equivalence, and Normality
 Mineral Ions Common in Water. Water TreatmentMineral Salt Treatment
 Chapter 4. Hops
 On the Vine
 In the Brewery
 Chapter 5. Yeast
 Culturing Pure Yeast Strains
 Storing Yeast
 Washing Yeast
 Chapter 6. Bacteria
 Gram-Positive Bacteria
 Gram-Negative Bacteria
 Chapter 7. Enzymes
 Part Two. The Brewing Process
 Chapter 8. Malting
 Steeping
 Germination
 Kilning
 Chapter 9. Crushing the Malt
 Chapter 10. Mashing
 Doughing-In
 Mash pH
 Acid Rest
 Why Decoction Mash?
 Three-Decoction Mash
 Wort Separation
 Chapter 11. Boiling the Wort
 Kettle Hops
 Hop Rates
 Establishing the Evaporation Rate
 Hot Break (Kettle Break). Cold BreakFinishing Hops
 Straining the Wort
 Cooling the Wort
 Chapter 12. Fermentation
 Preparing for Pitching
 Kraeusening
 Pitching the Yeast
 The Fermentation Lock
 Primary Fermentation
 Temperature
 Temperature Control
 Density and pH Monitoring
 Primary Fermentation: Lag Phase
 Low Kraeusen
 High Kraeusen
 Post Kraeusen
 Real and Apparent Attenuation
 Racking
 Gauging Yeast Performance
 Yeast Collection
 Chapter 13. Secondary Fermentation
 Lagering
 Fining
 Clarifying with Beech Chips
 Real Terminal Extract
 Bottling
 Imbibing
 Chapter 14. Planning the Brew
 A Note on Mixing
 Planning. RecipesChapter 15. Brewing Procedure
 Malt Examination
 Three-Decoction Mash
 Single-Decoction Mash
 Sparging/Filtering
 Boiling the Wort
 Hot Break
 Cold Break
 Finishing Hops
 Filtering and Cooling the Wort
 Pitching the Yeast
 Kraeusening
 Yeast Starter
 Primary Fermentation
 Secondary Fermentation
 Bottling
 Troubleshooting
 Chapter 16. Cleaning and Sterilizing
 Construction
 Equipment
 Alkaline Cleansers
 Acid Cleansers
 Alkaline Sterilants
 Acid Sterilants
 Chapter 17. Equipment
 Appendix A
 Basic Homebrewing from Malt-Extract Syrup
 Appendix B
 The Infusion Mash. Infusion Mash ProcedureAppendix C
 The Step Mash (Modified Infusion Mash)
 Appendix D
 Weights and Measures
 Brewer\'s Glossary
 Bibliography
 About the Author
 Index.