The Complete Joy of Homebrewing by Papazian, Charlie -- Read -- Imperial Library of Trantor

Index

Dedication Contents Preface Introduction to the Third Edition Introduction

Is it legal? Why is today’s homebrew better? Why brew your own?

Beer, History, America and Homebrew

A long, long time ago “Variety and style” American beer The spirit of homebrewing continues

Especially for the Beginner

Getting Started Introduction The basics

Getting Your Homebrewery Together

Equipment Ingredients What you are going to do Beginner’s Chart

Appendix to Beginner’s Section

Aging (lagering) vs. quickly maturing beers Single-stage vs. two-stage fermentation Open vs. closed fermentation Open fermentation and brewing in plastic

Betterbrew—Intermediate Brewing

Introduction Equipment Color Brewing Betterbrew

Compendium of Ingredients Malted Barley and Malt Extract

What is malted barley and how is it made? How is malted barley used? How is malt extract made? Are all syrups and powders the same? Specialty malts

Hops

History Hops and the Homebrewer What makes hops bitter, flavorful and aromatic? Homebrew Bitterness Units What are hop oils? What are hop pellets? What are hop extracts? Hopped malt extract and beer kits How to recognize quality hops Hop varieties

Water

What determines water quality? How does water quality influence the brewing process? Advanced water chemistry

Yeast

What are the main types of yeast? Concerns of the Homebrewer Where can good brewing yeast be found?

Miscellaneous Ingredients

Sugars Brown sugars Syrups Honey Fruits Vegetables Grains Herbs and Spices Miscellaneous Ingredients Yeast nutrients Clarifying aids Enzymes Brewing aids

The Secrets of Fermentation

Temperature pH Nutrients and food Oxygen Good health Life Cycle Fermentation Sedimentation Listening to your yeast

Cleaning and Sanitation

Cleansers and Sanitizers Chlorine bleach Chlorine dioxide Detergents Heat Iodine Metabisulfites Quaternary ammonia Soap Washing soda Sanitizing Plastic Sanitizing Glass Sanitizing the miscellaneous

Getting Your Wort Together

Keeping records A Review of the Brewing Process Preparation of ingredients Boiling the wort Sparging Fermentation Bottling

Some World Classic Styles of Beer

Ales of British Origin: Bitter Mild Pale ale India pale ale Old ale and Strong ale Brown ale Ales of British and Irish Origin Barley wine Porter Scottish ale Wheat beer Dunkelweizen Weizenbock Belgian White Belgian Lambic American Wheat German-style ale Kölsch American Cream ale Belgian Specialty Ales Saison Trappist Dubbel Tripel French Style Ale Irish Style Ale German and Other European Lagers: Pilsener Oktoberfest/Märzen/Vienna Bock & Doppelbock Munich Helles & Dunkel Schwarzbier Dortmunder Rauchbier Other Styles of Lager Beers Latin American Tropical Canadian American Lagers Lite Classic American Pilsener California Common American Dark

Beer Styles Table Guidelines for Brewing 5 Gallons of Traditional Beer Worts Illustrated Introduction to Grain Brewing for the Malt Extract Homebrewer

Mash-extract transition brews A short course on theory Mash-extract equipment and procedure Advanced Homebrewing for the Practical Homebrewer Introduction

Advanced Homebrewing and the All-Grain Homebrewer

What have you gotten yourself into? What special equipment will you need?

The Mash!

Enyzmes and Mysticism Starch and enzymes Alpha-amylase Beta-amylase Temperature Time pH Thickness Minerals Ingredients Malting and modification The Use of Adjuncts Adjuncts commonly used (barley, corn, oats, potato, rice, rye, sorghum, tapioca, triticale, wheat, quinoa, tef, buckwheat, dinkel, amaranth)

Advanced Homebrewing And Hops

Hop Utilization Chart

Advanced Homebrewing and Water

What is hard water? What is soft water? What is measured to determine total hardness? What is temporary hardness? How does it affect the brewing process? What is permanent hardness? How does it affect the brewing process? What is pH? What minerals influence the brewing process? How can pH of the mash be adjusted? How can I find out about my water? Famous brewing waters Adjusting your water

Advanced Homebrewing and Yeast

Culturing Yeast Preparation of culturing medium Culturing yeast Storage

Let’s Get Practical

Special Equipment Mash-tun Lauter-tun Wort chiller

Let’s Mash!

Introduction The infusion mash The temperature-controlled mash Iodine test for starch conversion Lautering (wort separation) Boiling Cooling Trub (protein sediment) Fermentation All-Grain Recipes

Appendices

1. Homebrewer’s Glossary 2. Kegging Your Beer 3. Kraeusening Your Beer 4. Alcohol, Your Beer and Your Body 5. Making Honey Mead 6. Sour Mash/Extract Beers and Belgian Lambic 7. Growing Your Own Hops 8. Troubleshooting—Problem Solving and Undesirable Beer 9. Beer Appreciation: Tasting Beer—Perceiving Flavor 10. Judging Beer 11. Formulating Your Own Recipes—Adjusting Your Specific Gravity 12. Treatise on Siphoning 13. Conversions and Measurements 14. Bibliography of Resources 15. Web site/Internet Resources

Searchable Terms Also by Charlie Papazian Copyright About the Publisher

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