Chapter 1 – What is Simplicity?
The Inherent Simplicity of Beer
The Importance of a Pragmatic Focus, or A Book’s Manifesto in Three Lines
But, That’s Not How the Pros Do It
Profiles in Simplicity: Doug King
Chapter 2 – Simple Extract Brewing
The Basics about Brewing and Extract
Rescuing Extract from Its Reputation
The Oversimplified Explanation of Extract Brewing
What to Expect When You’re Expecting Beer
Tricks for the Best Extract Beer
Speed Brewing: Beer in 20 Minutes
How to convert to/from Extract
Extract Beer Recipes from Denny
An Inspirational Message to All the Doubters
Profiles in Simplicity: Jay Ankeney
Jay’s Tips for Extract Brewing
Chapter 3 – Simple Small Batch
In Defense of Small-Batch Brewing
Smaller Gear and Less Gear Needed
More Variety and Experimentation
Brewing Small: The Total Picture
Profiles in Simplicity: Mary Izett and Chris Cuzme
The Strict Worlds of Fermentation
The Super High-Level Process of Mashing
Calculating Your Mash Water Volume
Brew-in-a-Bag: One-Pot Brewing
Profiles in Simplicity: Chip Walton Teaches Us about Brew-in-a-Bag
Profiles in Simplicity: Jeremy Jalabert—Award-Winning, Busy Dad Brewer
Chapter 5 – Technology Serving Simplicity
Bucket Heaters: A Cheap Electrical Assist
Raspberry Pi and Arduino-Based Systems
Profiles in Simplicity: Ronaldo Dutra Ferreira
Chapter 6 – Simple Flavor Identification
Understanding Flavors and Ingredients
Understanding Ingredients: Build Your Flavor Database
Hot Steep Malt Evaluation Method
Chapter 7 – Simple Recipe Design
Stage 2: All-Grain Recipe Kits
Stage 3: Brewing Other People’s Recipes
The Philosophy of Recipe Design
Single Malt and Single Hop (SMASH)
Triangle Test: The Only Way to Know
Sample Triangle Test Procedure
Profiles in Recipe Design: Randy Mosher
Distilled and Reverse Osmosis Water: The Level Playing Field
Adjusting Your Water: An Example
Profiles in Simplicity: Martin Brungard
Adjuncting the Hard Way: Cook ’Em
One Final Tip: Hulls are Your Friend
Major Players of the Adjunct World
Processing the Mushrooms: Denny Experiments
Profiles in Simplicity: Mike Williams of Candi Syrup, Inc.
Chapter 10 – Simple Yeast and Fermentation
Ale Yeast: Saccharomyces cerevisiae
Lager Yeast: Saccharomyces pastorianus
Wild Yeast: Brettanomyces Species
Getting the Yeast Ready to Work
Simplifying the Starter: The Vitality Starter
Why Control Fermentation Temperature?
Easy Methods for Controlling Temperature
Profiles in Simplicity: Mark Van Ditta
Getting Safer with Booze and Acid
Kettle Souring: The Ultimate Simple Sour