TABLE OF CONTENTS

List of Tables

Foreword

Preface

Acknowledgments

Introduction

Outline of Brewing

Reference Units

Classic Lager Types

PART 1: BREWING CONSTITUENTS

1. Barley

2. Malted Barley

Evaluation

Carbohydrates

Protein

Other Malt Fractions

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 Treatment

Mineral Salt Treatment

4. Hops

On the Vine

In the Brewery

5. Yeast

Culturing Pure Yeast Strains

Storing Yeast

Washing Yeast

6. Bacteria

Gram-Positive Bacteria

Gram-Negative Bacteria

7. Enzymes

PART 2: THE BREWING PROCESS

8. Malting

Steeping

Germination

Kilning

9. Crushing the Malt

10. Mashing

Doughing-In

Mash pH

Acid Rest

Why Decoction Mash?

Three-Decoction Mash

Wort Separation

11. Boiling the Wort

Kettle Hops

Hop Rates

Establishing the Evaporation Rate

Hot Break (Kettle Break)

Cold Break

Finishing Hops

Straining the Wort

Cooling the Wort

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

13. Secondary Fermentation

Lagering

Fining

Clarifying with Beech Chips

Real Terminal Extract

Bottling

Imbibing

14. Planning the Brew

A Note on Mixing

Planning

Recipes

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

16. Cleaning and Sterilizing

Construction

Equipment

Alkaline Cleansers

Acid Cleansers

Alkaline Sterilants

Acid Sterilants

17. Equipment

Appendix A

Basic Homebrewing from Malt-Extract Syrup

Appendix B

The Infusion Mash

Infusion Mash Procedure

Appendix C

The Step Mash (Modified Infusion Mash)

Appendix D

Weights and Measures

Brewer’s Glossary

Bibliography

About the Author

Index