CONTENTS

INTRODUCTION

GOING ALL-GRAIN

EQUIPMENT OVERVIEW

Mash and Lauter Tun

CLEANING AND SANITIZING

Brewing an All-Grain Beer

MALTS AND MASHING

Crystal/Caramel Malts

Character Malts

Toasting Specialty Malts

RECIPE: DIY AMBER

RECIPE: SMaSH IPA

MASHING, SPARGING, AND WATER ADJUSTMENT

Mashing Options

Water Adjustment

RECIPE: UMLAUT DUNKEL

RECIPE: BLACK _________

RECIPE: IMPERIAL STOUT/IRISH STOUT (PARTI-GYLE)

HOPS AND HOPPING

RECIPE: 1868 EAST INDIA PALE ALE

HOPPING TECHNIQUES

Traditional Hopping

First-Wort Hopping

Hop Bursting (Whirlpool Hopping)

RECIPE: HOP-BURSTING PALE ALE

RECIPE: NE JUICY IPA

RECIPE: IPA THREE WAYS

YEAST AND FERMENTATION

YEAST QUALITIES AND SELECTION

Esters and Phenols

Temperature Tolerance

Alcohol Tolerance

Common Types of Yeast

USING YEAST

Cell Counts and Pitch Rates

Using Dry Yeast

RECIPE: BELGIAN BLONDE ALE

RECIPE: NEW AMERICAN PILSNER

YEAST AFTER FERMENTATION

Filtering and Fining

Yeast Management

WILD BEERS AND WOOD AGING

MICROBES AND WOOD

A Brief Introduction

Timeline of a Sour Beer

RECIPE: HICKORY-WOOD AGED BROWN ALE

BREWING WILD AT HOME

Capturing Your Own Culture

Culturing Microbes from Sours

RECIPE: THE FISH AND THE RING BELGIAN ALE (WITH BRETTANOMYCES)

RECIPE: BERLINER WEISSE

RECIPE: DIY LAMBIC

RECIPE: AMERICAN WILD ALE

OTHER FERMENTABLES AND TASTES

UNMALTED STARCHES

Brewing with Pumpkin and Squash

RECIPE: SPELT FLOUR SAISON

RECIPE: ATOMIC PUNK’IN ALE

RECIPE: GLUTEN-FREE IPA

RECIPE: ST. HUBBINS DUBBEL

SUGARS AND FRUIT

How to Prepare and Use Fresh Fruit

Other Forms of Fruit

RECIPE: BASIC BLONDE ALE

HERBS, SPICES, AND OTHER INGREDIENTS

Herbs and Spices

Making a Tea or Tincture

Other Ingredients

RECIPE: NEW MEX PILSNER