New Brewing Lager Beer by Noonan, Gregory J. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication 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