How to Brew by Palmer, John J. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Table of Contents Preface to the Fourth Edition Acknowledgments Abbreviations Introduction Section I. Brewing Beer Kits

Chapter 1 – Brewing Your First Batch of Beer

What Do I Do?

Before We Get Started: The Top Five Priorities for Brewing Great Beer

Brew Day

Equipment Needed to Brew Today Preparation (30 Minutes) Making Wort (1 Hour)

Fermentation Week(s) Bottling Day Serving Your Beer But Wait! There’s More!

Chapter 2 – Cleaning and Sanitizing

Be Organized, Be Prepared

Brewing Priority Number 1—Good Sanitation

Cleaning Products

Percarbonates Detergents Automatic Dishwashers Bleach Oven Cleaner

Cleaning Suggestions

Cleaning Plastic Cleaning Glass Cleaning Copper Cleaning Brass Cleaning Stainless Steel and Aluminum Beerstone Removal

Sanitizing Products Chemical Sanitizers

Acidic Anionic Surfactants Iodophor Peracetic (Peroxyacetic) Acid Chlorine Dioxide Bleach

Heat Sanitizing

Dishwashers

Heat Sterilizing

Oven Autoclaves and Pressure Cookers

Final Thoughts on Cleaning and Sanitizing

Chapter 3 – Malt and Malt Extract

A Brief Discussion of Barley and Malting Malt Extract Production Summary

Chapter 4 – Brewing with Beer Kits and Extracts

Choosing a Good Kit Shopping for Extract How Much Extract to Use

Mass Gravity Volume Equation Converting All-Grain (Mashing) Recipes to Extract

Gravity versus Fermentability Steeping Specialty Grains

Typical Steeping Yield Steeping Temperature

Full Boil versus Partial Boil Summary

Chapter 5 – Hops

What Are They? Hop Bitterness Hop Aroma and Flavor Hop Variety Categories Using Hops

Mash Hopping First Wort Hopping Bittering Flavoring Finishing, Hop Bursting, and Hop Steeping Dry Hopping

Hop Forms—Pellets, Plugs, and Whole Hops How to Measure Hops Hop Utilization and (International) Bittering Units

Calculating Hop Bittering Units Hop Utilization Equation Details Bittering Units Nomograph for Hop Additions

Chapter 6 – Yeast and Fermentation

How Yeast Work Defining Fermentation

Adaptation (Lag) Phase High-Growth Phase Maturation Phase Cold Conditioning (Lagering)

Building a Better Fermentation

Oxygen and Aeration Free Amino Nitrogen Essential Minerals Nutritional Supplements

Open versus Closed Fermentation

Basic Procedure for a Closed Fermentation Basic Procedure for Open Fermentation

Chapter 7 – Yeast Management

Yeast Types Characteristic Yeast Strains

Ale Yeasts Lager Yeasts Hybrid Yeasts

What Is the Pitching Rate and Why Does It Matter?

Pitching Rates and Beer Styles

Preparing Yeast and Yeast Starters

Rehydrating Dry Yeast Propagating Yeast with a Starter Making a Yeast Starter When Is My Yeast Starter Ready to Pitch? Using Yeast from Commercial Beers Support Your Local Craft Brewery

Simple Yeast Ranching Summary

Chapter 8 – Water for Extract Brewing

Understanding Your Source Water

Brewing Water Dechlorination Treatments Brewing Water and the Water Quality Report

Adding Brewing Salts to Season Your Beer

IPA Example for Adding Salts Oktoberfest Example for Adding Salts

Summary

Chapter 9 – Brewing with a Full-Volume Boil

The Recipe Equipment Needed

Kettles Burners Chillers Fermentors

Brew Day

Preparation The Hot Break Hop Additions Kettle Finings Hop Steeping (a.k.a. Whirlpool) Addition Chilling the Wort Transferring from Kettle to Fermentor Aerate the Chilled Wort and Pitch the Yeast

Conducting Your Fermentation—Quick Review

Chapter 10 – Priming, Bottling, and Kegging

When to Bottle Bottle Cleaning Priming

Residual CO2, Temperature, and Pressure Making the Priming Solution

Bottling Your Beer

Bottle Filling Storage Drinking Your First Homebrew

Kegging Your Beer

Reconditioning a Used Keg Keg Carbonation Serving from the Keg Counter-Pressure Filling Kegging versus Cask and Bottle Conditioning

Final Thoughts

Chapter 11 – How to Brew Lager Beer

Lager Fermentation

Lower Temperatures Mean Longer Times Pitching and Fermenting with Lager Yeast Controlling the Fermentation Temperature

Priming and Bottling Lager Fermentation Off-Flavors in Lager

Diacetyl and 2,3-Pentanedione Dimethyl Sulfide Acetaldehyde Fusel Alcohols Esters Minimizing Off-Flavors in Lager

Brewing American Lager

Chapter 12 – Brewing Strong Beers

Creating Higher Gravity Pitching Rates for High-Gravity Brewing Yeast Selection Scaling Your Recipes Wort Aeration Wort Additions Summary

Chapter 13 – Brewing with Fruits, Vegetables, and Spices

Brewing with Fruit

Estimating Quantities and Gravity Contributions Tips for Brewing Fruit Beers

Brewing with Vegetables Brewing with Spices

Chapter 14 – Brewing Sour Beers

A Note on Equipment The Bugs (Los Bichos)

Lactobacillus Pediococcus Brettanomyces

Microorganisms from Other Sources

Making a Wild Inoculation Wort Culturing Lactobacilli from Malt

Brewing Sour Beers

Kettle Souring

Section II. All-Grain Brewing

Chapter 15 – Understanding Malted Barley and Adjuncts

What is Barley and Why Do We Malt It? Malt Flavor Development Common Malt Types and Usages

Base Malts Kilned Base Malts Stewed Malts Roasted Malts Other Grains and Adjuncts

How to Read a Malt Analysis Sheet

Percent Extract–Fine Grind, Dry Basis Percent Extract–Coarse Grind, As-Is and Dry Basis Fine/Coarse Difference Hot Water Extract Color Size Protein Soluble-to-Total Protein Ratio Diastatic Power

Summary

Chapter 16 – How the Mash Works

Mashing in a Nutshell An Allegory of a Mash Defining the Mash

Acid Rest Doughing-In Beta-Glucanase Rest Protein Rest and Modification

Starch Conversion, or Saccharification, Rest

Diastatic Enzymes Enzyme Thermostability in the Mash Mash-Out

Other Factors Affecting Starch Conversion

Mash pH Degree of Crush Water-to-Grist Ratio Mash Time

Summary

Chapter 17 – The Methods of Mashing

Overview of the Grain Brewing Process Single Temperature Infusion Multi-Rest Mashing

Heating the Mash Choosing a Multi-Rest Mash Schedule

Infusion Calculations

Dry Grain Infusion Calculations Single Infusion Example Wet Grain Infusion Calculations Multiple Rest Infusion Example

Decoction Mashing

Decoction Calculations

Adjunct Mashing Procedure

Conducting a Cereal Mash

Summary

Chapter 18 – Extraction and Yield: Or What to Expect from Your Mash

Malt Analysis Sheet—a Review

Percent Extract–Fine Grind, As-Is and Dry Basis Converting Percent Extract to PPG or PKL Hot Water Extract

Crush and Extract Efficiency

Yields between Different Crushes

Water-to-Grist Ratio and Initial Wort Gravity Extract Efficiency and Typical Yield Planning Malt Quantities for a Recipe

Using PPG to Calculate Malt Quantities Using HWE or PKL to Calculate Malt Quantities Using Degrees Plato to Calculate Malt Quantities

Summary

Chapter 19 – Getting the Wort Out (Lautering)

The Lautering Process

Recirculation First Runnings Sparging for the Second Runnings

Methods of Sparging

Continuous Sparging Batch Sparging Parti-Gyle No-Sparge Brew-in-a-Bag

Rinsing versus Draining Efficiencies of Sparging Methods

Continuous Sparging Efficiency Batch Sparging Efficiency No-Sparge Efficiency Brew-in-a-Bag Efficiency

Chapter 20 – Brewing Your First All-Grain Batch

Mash and Lauter Tun or Brew-in-a-Bag?

Additional Equipment Needed

Suggested Recipe The MLT Method

Starting the Mash Monitoring the Mash Conducting the Lauter

The BIAB Method

Starting the Mash Monitoring the Mash Lautering—BIAB-style

Chapter 21 – Residual Alkalinity, Malt Acidity, and Mash pH: Or, Everything You Ever Wanted to Know about Mash pH but Were Afraid to Ask

Beer and Brewing is Food and Cooking Know Your Water Source—a Review

Calcium Magnesium Total Alkalinity as CaCO3 Sulfate Chloride Sodium Water pH

Residual Alkalinity is the Cornerstone of Mash pH

What Does the Mash pH Do? Optimum Mash pH Controlling Mash pH

Adjusting Residual Alkalinity

Adjusting Residual Alkalinity with Salt Additions Reducing Alkalinity with Acid Pre-Boiling to Reduce Alkalinity

Mash pH is Water Chemistry plus Malt Chemistry

Sparge Water Adjustment

The Mash pH sets up the Beer pH Beer pH Controls Beer Flavor

Chapter 22 – Adjusting Water for Style: Famous Brewing Waters and Their Beers

The Dogma of Virgin Water Using Minerals to Accentuate Flavor

Sulfate-to-Chloride Ratio Total Dissolved Solids

The Brew Cube Adjusting Water for Style

Brewing Yourtown Pale Ale Brewing Yourtown Stout Brewing Yourtown Pilsener

Summary

Section III. Recipes, Experimenting, and Troubleshooting

Chapter 23 – Some of My Favorite Beer Styles and Recipes

A Description of Style Notes on Recipes

Batch Size and Boil Gravity Hop Schedules Extract and Steeping Grain Version All-Grain Version Mash Schedule Recommended Water Profile Yeast Strain and Pitching Rate

THE ALE STYLES

Wheat Beer Pale Ale Blonde Ale Amber Ale India Pale Ale (IPA) American Strong Ale Brown Ale Porter Stout Barleywine

THE LAGER STYLES

Pilsener Munich Helles Dortmunder Export (Helles Exportbier) Classic American Pilsner Bock Vienna Oktoberfest

Summary

Chapter 24 – Developing Your Own Recipes

Recipe Basics

SMASH and the Single Beer Increasing the Body Changing Flavors

Sugars Used in Brewing

Pure Glucose High-Maltose Syrups and Solids Sucrose-Type Sugars Maple Syrup Honey

Toasting Your Own Malt Discretion Is the Better Part of Flavor

Chapter 25 – Is My Beer Ruined?

Common Problems with Fermentation

Problem: I added the yeast two days ago and nothing is happening Problem: I added the yeast yesterday and it bubbled all day, but it’s slowing down or has stopped today Problem: The last batch (did that) but this batch is (doing this) Problem: The airlock is clogged with gunk Problem: White/brown/green stuff is floating/growing/moving Problem: It smells like vinegar Problem: It smells like extra-butter microwave popcorn Problem: It smells funky, like cloves or a barnyard Problem: It smells rotten, or like rotten eggs Problem: It’s been one or two weeks and it’s still bubbling Problem: The fermentation seems to have stopped but the hydrometer reads high

Common Problems After Fermentation

Problem: It won’t carbonate Problem: The bottles are overcarbonated Problem: The (finished) beer is hazy or cloudy

Common Off-Flavors and Aromas

Acetaldehyde Alcoholic Astringency Cidery Diacetyl Dimethyl Sulfide / Cooked Vegetable Flavors Estery / Fruity Grassy Husky / Grainy Medicinal Meaty Metallic Moldy Oxidized Soapy Solventlike Skunky Sweaty / Goaty Yeastlike

Section IV. Appendices

Appendix A: Using Hydrometers and Refractometers

Using Hydrometers Using Refractometers

Appendix B: Beer Color

The Basis of Color Rating Other Factors Determining Color Estimating Beer Color Summary

Appendix C: Beer Clarity

What Is Beer Haze?

Why Do We Care about Beer Haze?

Fixing Haze in the Recipe Fixing Haze with Clarifiers

Irish Moss Isinglass Gelatin Polyvinylpolypyrrolidone / Polyclar® Silica Gel Proline-Specific Enzymes

Summary

Appendix D: Building Wort Chillers

Immersion Chillers Counterflow Chillers

Assembling the Chiller

Plate Chillers

Appendix E: Lauter Tun Design for Draining

Choosing A Cooler Rinsing versus Draining—a Recap Siphon or Bulkhead Fitting? False Bottom, Pipe Manifold, or Screen?

False Bottoms Manifolds Stainless Steel Screens and Braids

Building a Copper Pipe Manifold Building a Stainless Steel Braided Ring Design Examples

Design Option 1—Cylindrical Cooler with False Bottom Design Option 2—Cylindrical Cooler with Manifold Design Option 3—Rectangular Cooler with Manifold Design Option 4—Cylindrical Cooler with Braided Ring Design Option 5—Rectangular Cooler with Single Braid Tube Design Option 6—Cylindrical Cooler with a T-Screen

Appendix F: Lauter Tun Design for Continuous Sparging

Fluid Mechanics

Lauter Efficiency Lauter Uniformity

Factors Affecting Flow

Inter-Pipe Spacing Wall Spacing Grain Bed Depth

Designing Pipe Manifolds for Continuous Sparging Designing Ring Manifolds for Continuous Sparging

Appendix G: Brewing Metallurgy

General Information and Cleaning

Aluminum Copper Brass Carbon Steel Stainless Steel

Galvanic Corrosion Soldering, Brazing, and Welding

Soldering Brazing Welding

Toxicity of Metals

Aluminum Cadmium Chromium Copper Iron Lead Zinc

Appendix H: Metric Conversions

Conversion Tables

Appendix I: The Trouble with Producing Gluten-Free Beer

Gluten in Beer Prolamins and Beer Haze Enzyme Clarifiers

Bibliography Index

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