Simple Homebrewing, Great Beer. Less Work. More Fun. by Conn, Denny -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Table of Contents List of Recipes Foreword Acknowledgments Introduction Chapter 1 – What is Simplicity?

The Inherent Simplicity of Beer The Importance of a Pragmatic Focus, or A Book’s Manifesto in Three Lines The Efficiency of Simplicity A Word on Process

But, That’s Not How the Pros Do It

What Isn’t Simplicity? Profiles in Simplicity: Doug King

Chapter 2 – Simple Extract Brewing

Modern Brewing Pioneers The Basics about Brewing and Extract Rescuing Extract from Its Reputation

Why Extract Is Awesome Why Extract Is Terrible

The Simplest Brew Day Ever

The Oversimplified Explanation of Extract Brewing What to Expect When You’re Expecting Beer

Tricks for the Best Extract Beer Advanced Extract Brewing

Late Extract Full-Volume Boil Use a Chiller Speed Brewing: Beer in 20 Minutes

How to convert to/from Extract Other Extract Uses

Yeast Starters Simplifying Your Brew Day Boosters

Baking: The Final Frontier

Pretzel Magic

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

Less Physical Strength Needed Smaller Gear and Less Gear Needed Less Room Needed More Variety and Experimentation Less Risk Less Time Needed Small Batch Shortcomings

Brewing Small: The Total Picture

A Small-Batch Brew Day What’s In Your Kitchen? Brew-in-a-Bag

Small Processes Profiles in Simplicity: Mary Izett and Chris Cuzme

Chapter 4 – Simple All Grain

The Strict Worlds of Fermentation

It Wasn’t Always So Making Malt On to Brewing

Mashing from Start to Finish

The Super High-Level Process of Mashing The Cheap ’n’ Easy Mash Tun Mashing Calculating Your Mash Water Volume Batch Sparge

Other Mashing Regimens

Short Mash and Boil Overnight/Extended Mashing

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

Automated Systems

PicoBrew Brewie+

All–in-One Manual Systems

Grainfather Speidel Braumeister

Recipe Interlude Simple Fermentation Systems

BrewJacket Immersion Pro Vessi Fermentor

Home Canning Some Assembly Required

Bucket Heaters: A Cheap Electrical Assist Raspberry Pi and Arduino-Based Systems

Looking into the Crystal Ball Profiles in Simplicity: Ronaldo Dutra Ferreira

Chapter 6 – Simple Flavor Identification

Simplifying Recipe Design Understanding Flavors and Ingredients

Flavors in Beer Understanding Ingredients: Build Your Flavor Database

Malt Evaluation

Malt Evaluation at Home Hot Steep Malt Evaluation Method

Hop Evaluation

The Language of Hops Evaluating Hops at Home

Yeast Evaluation

Clean Estery and Fruity Phenolic Sulfury

Learning Through Drinking Simple Beer

Chapter 7 – Simple Recipe Design

Evolution of a Homebrewer

Stage 1: Extract Recipe Kits Stage 2: All-Grain Recipe Kits Stage 3: Brewing Other People’s Recipes Stage 4: Your Own Recipes

The Philosophy of Recipe Design

Bottom-Up Recipe Design Top-Down Recipe Design

Every Beer Tells a Story Single Malt and Single Hop (SMASH)

Choosing Hops Hop Balancing

Recipe Templates How Do You Know It Worked?

Triangle Test: The Only Way to Know Sample Triangle Test Procedure

The Importance of Locality Profiles in Recipe Design: Randy Mosher

Chapter 8 – Simple Water

Simple Truths About Water

Brewing Water Basics Treat Your Brewing Water

What’s in Your Water? Understanding Your Water

Calcium Chloride Sulfate Magnesium Sodium Chlorine the Killer

Distilled and Reverse Osmosis Water: The Level Playing Field Adjusting Your Water

pH Alkalinity Function and Flavor Adjusting Your Water: An Example

Is There A Simpler Way?

Sulfate-to-Chloride Ratio It’s Never Too Late

Profiles in Simplicity: Martin Brungard

Chapter 9 – Simple Adjuncts

A Little Adjunct History How to Adjunct

Adjuncting the Hard Way: Cook ’Em Adjuncting the Easy Way One Final Tip: Hulls are Your Friend

Major Players of the Adjunct World

Wheat Rye Oats Corn Rice Potatoes Sugar

And Now It Gets Weird

Fruit Vegetables

Not Weird Enough Yet?

Processing the Mushrooms: Denny Experiments

Profiles in Simplicity: Mike Williams of Candi Syrup, Inc.

Chapter 10 – Simple Yeast and Fermentation

Types of Yeast

Ale and Lager Yeast “Wild” Yeast and Bacteria Top versus Bottom Fermenting

Yeast Flavors

Ale Yeast: Saccharomyces cerevisiae Lager Yeast: Saccharomyces pastorianus Wild Yeast: Brettanomyces Species

Dry or Liquid? Getting the Yeast Ready to Work

Rehydrating Dry Yeast Liquid Yeast Starter Starter by the Numbers Simplifying the Starter: The Vitality Starter High-Gravity Fermentations

Fermentation

Why Control Fermentation Temperature? Easy Methods for Controlling Temperature Temperature Manipulation

When Is Fermentation Done? Profiles in Simplicity: Mark Van Ditta

Chapter 11 – Simple Wild

Wild Done Safely Wild Inoculation

Getting Safer with Booze and Acid Even Safer with Wild Starters The Cultured Wild

Kettle Souring: The Ultimate Simple Sour Blending and Flavoring Profiles in Simplicity: Garret Garfield

Index

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