The Homebrewer's Companion by Papazian, Charles -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Foreword Beer Is My Business and I’m Late for Work Introduction

The Golden Rule

The Homebrewer’s Companion

Choosing and Using Ingredients An Important reminder Boiling Your stove Sugar and kit instructions Changing your yeast Enhancing your yeast’s performance German styles, English styles, American styles. Getting to yes Don’t blame it on the malt Improve your water. Improve your beer Kit beers Siphoning sense Do you have a problem? Sanitizing contaminators Wash your hands Cheap sanitation Taste it Ingredients, Process and Equipment—and Beer!

Malt

Malt extract Does freshness really make a difference? Knowledge is yeast? Yeast is knowledge? Knowledgeable brewing The well-attenuated body Recipe conversions Grain malts Using specialty malts without mashing The essential kernel A key to understanding malt Specialty malt frenzy Color Predicting extract and original gravity Storage of malt Malt table

Fermentable Adjuncts

Beer and allergies Fermentable Grain Adjuncts Extract Table Malting your own grains Other Fermentable Adjuncts Extract Table Fruits, herbs, spices, roots and the galaxy Miscellaneous odds and ends

Hops

Bed hopping Hop variety Hop anatomy. Warning Hop oils Love and hate to the bitter end IBU, BU, AAU, HBU. What’s going on here? Lupomaniacs and freshly picked hops Bitterness, Flavor and Aroma Finesse, flavor and aroma Dry hopping Hop madness. Hmmmm Extract brewers’ tip Storage of hops Additional references

Water

Chlorine, chlorine, nastiest stuff you might have ever seen Nitrates and nitrites Minerals matter! Primary ions Secondary ions Mineral salts Mineral Table Getting it! pH, alkalinity and hardness Minerals and beer styles Approximate Ionic Concentrations of Classic Brewing Waters

Yeast

Names and strains Dried and liquid yeasts Reusing yeast sediment Culturing dormant yeast in suspension Yeast Types Available Culturing and storing Other Reasons to Propagate Yeast Kraeusening Charging extended lager Out with one and in with another Yeast profiling Truly Strange Yeasts Brettanomyces “Schizo” yeast More indigenous yeast And did you ever notice Additional references

Making Beer

Equipment The process An outline of the beermaking process Malting Barley Milling Mashing Enzyme Activity During the Mashing Process Phytase and the acid rest Protease, peptidase and the protein rest Beta glucanase and gums Diastase and making sugars Types of Mashing Procedures The one-step infusion mash and chart Two- or three-step infusion mash and chart Two- or three-step decoction mass and charts Optimizing? What are we talking about here? Mashing Vessel—the Mash-tun The mash-tun/brewpot The coolers Plastic buckets Mash tips Lautering and Sparging Temperature Foundation Filter bed Collecting the extract Begin sparging When to stop Some Practical Considerations Measuring the runoff How fast the runoff? Stuck runoff How much sparge water? Sparging and Lautering Equipment—Your System Plastic bucket systems Fitting the picnic cooler Stainless steel lauter-tuns

Boiling the Wort

Extracting hop bitterness Protein coagulation Evaporation of wort Boilovers Catch the Heat—Boiling Equipment Stove-top boiling, gas and electric Outdoor propane cookers Immersion heaters Brewing Kettles Enameled brewpots Stainless steel Copper Aluminum and other metals Immersion-type electric kettles

Trub and Hop Removal

Removing hops Trub and its removal How much trub? Trub Trub Trub, whirlpools and equipment When to go the distance

Transferring Extract and Wort

Gravity and pumps Spigots and valves The simple hose

Chilling Effects

The principles of wort chilling The principles of heat exchange Equipment and Techniques for Extract and Mash Extract Homebrewers Chilling concentrated worts Full wort boils Pot-immersion method Using ice Coil immersion Counterflow systems

Fermentation

Lager and ale Before yeast metabolism begins Choosing the yeast strain Adequate yeast Aeration Yeast Metabolism and Fermentation Single-stage fermentation or two-stage fermentation Stuck fermentation Postfermentation

Fermentation Equipment for the Homebrewer

Aerators Fermenters The Burton Union System Controlling Fermentation and Lagering Temperature Keeping it warm Keeping it cool Suck-back and Fermentation Locks Transferring Beer from Here to There

Carbonation, Conditioning and other Gaseous Matters

Primers Batch vs. bottle priming Sugars for Priming Flat beer? “Artificial” carbonation Volumes of Carbon Dioxide The Zen of bottling

Bottles and Bottling Equipment

Bottle color Sizes, shapes and life-style Plastic Swing tops Bottlecaps Corks Bottlecappers

Kegging and Draft Equipment

Some safety and quality-assurance considerations Sediment-free draft beer “On draft”—dispensing beer At the tap What about that creamy Guinness head? What about the long-lasting, dense head of German draft Pilsener?

Clear Beer with Filtration

Filtration equipment Filtration Ratings

Measuring Devices

Hydrometers Hydrometer Correction Thermometers Charismatic spoons and dipsticks

Color

The Color Intensity Curve

Beer Style Guidelines

Definition of terms Outline of Beer Styles Bibliography of Resources for Beer Style Guidelines

Beer Recipes

Table of Recipes A few assumptions Hop Utilization Ales Pale ales Brown ales Belgian ales Belgian Lambic Porters Stouts Barley wines German ales Specialty and unusual brews Ancient specialties Lagers Light-bodied lagers German- and Czechoslovakian-style Pilsener Oktoberfest and Vienna lagers German Rauchbier Münchner light Münchner dunkel Bocks and doppelbocks Oh, Honey! Let It Be Mead Guidelines For Formulating Recipes for Different Types of Mead Honey and Water Mead Recipes Sparkling mead Still mead Root Beer Nonalcoholic Beers Malta

Classic Beer Styles from Around the World

Indigenous beers and fermented beverages of the Americas Asia Africa Oceania Europe The afterworld

Beer Worlds

Beer Evaluation Beer character Beer character descriptors Why evaluate beer? Six senses for evaluation Some Factors Influencing the Character of Beer Ingredients Process Equipment Handling Training camp! Troubleshooter’s Chart Beer Aroma/Flavor Recognition

Savor the Flavor—Responsibly

Know Your Limit

Beer and Nutrition

One 12-oz. serving of beer Allergies and beer

Gone With the Wind

Flatulence and beer

Beer and Food

A few words about cooking with beer Choosing beer types to accompany a meal An eight-course banquet

Bibliography of Resources

Books Periodicals Other Literature (pamphlets, brochures, etc.) Individuals, Associations, Institutes and Businesses Additional Technical Readings and Resources

Searchable Terms Acknowledgments Other Books by Charlie Papazian Copyright About the Publisher

← Prev
Back
Next →

← Prev
Back
Next →