How To Brew - John J Palmer.pdf

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How to Brew – J. Palmer
1
How to Brew – J. Palmer
Introduction ........................................................................................................................ 6
Section 1 - Brewing Your First Beer With Malt Extract.................................................... 7
Chapter 1 - A Crash Course in Brewing......................................................................... 8
What Do I Do?............................................................................................................ 8
1.1 Brew Day.............................................................................................................. 8
1.2 Fermentation....................................................................................................... 13
1.3 Bottling Day ....................................................................................................... 14
1.4 Serving Day ........................................................................................................ 16
1.5 Read On! Brew On!............................................................................................ 17
Chapter 2 - Brewing Preparations ................................................................................ 17
The Road to Good Brewing...................................................................................... 17
2.1 Preparation.......................................................................................................... 17
2.2 Sanitation ............................................................................................................ 19
2.3 Record Keeping .................................................................................................. 27
Chapter 3 - Malt Extract and Beer Kits ........................................................................ 28
What is Malt? ........................................................................................................... 28
3.1 Beer Kit Woes .................................................................................................... 29
3.2 Shopping for Extracts ......................................................................................... 30
3.3 Finding a Good Kit ............................................................................................. 31
3.4 How Much Extract to Use .................................................................................. 31
3.5 Gravity vs. Fermentability.................................................................................. 32
Chapter 4 - Water for Extract Brewing ........................................................................ 33
The Taste of Water ................................................................................................... 33
4.1 Home Water Treatment ...................................................................................... 33
4.2 Water Chemistry Adjustment for Extract Brewing ............................................ 34
Chapter 5 - Hops........................................................................................................... 34
What are they? .......................................................................................................... 34
5.1 How Are They Used? ......................................................................................... 35
5.2 Hop Forms .......................................................................................................... 37
5.3 Hop Types .......................................................................................................... 38
5.4 Hop Measurement .............................................................................................. 45
5.5 Hop Bittering Calculations ................................................................................. 47
Chapter 6 - Yeast .......................................................................................................... 50
What Is It? ................................................................................................................ 50
6.1 Yeast Terminology ............................................................................................. 51
6.2 Yeast Types ........................................................................................................ 51
6.3 Yeast Forms........................................................................................................ 51
6.4 Yeast Strains ....................................................................................................... 52
6.5 Preparing Yeast and Yeast Starters .................................................................... 55
6.6 When is My Starter Ready to Pitch .................................................................... 60
6.7 Yeast from Commercial Beers ........................................................................... 60
6.8 Support Your Local Micro ................................................................................. 61
6.9 Yeast Nutritional Needs ..................................................................................... 62
Chapter 7 - Boiling and Cooling .................................................................................. 65
First Recipe............................................................................................................... 65
7.1 Beginning the Boil.............................................................................................. 66
7.2 The "Hot Break" ................................................................................................. 67
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How to Brew – J. Palmer
7.3 Hop Additions .................................................................................................... 68
7.4 Cooling the Wort ................................................................................................ 69
Chapter 8 - Fermentation.............................................................................................. 71
Some Misconceptions............................................................................................... 71
8.1 Factors for a Good Fermentation........................................................................ 71
8.2 Re-defining Fermentation................................................................................... 73
8.3 Conditioning Processes
............................................................................... 76
8.4 Using Secondary Fermentors ............................................................................. 77
8.5 Secondary Fermentor vs. Bottle Conditioning ................................................... 78
8.6 Summary............................................................................................................. 78
Chapter 9 - Fermenting Your First Beer....................................................................... 78
Choosing Your Fermenter ........................................................................................ 78
9.1 Transferring the Wort ......................................................................................... 80
9.2 Location.............................................................................................................. 81
9.3 Conducting the Fermentation ............................................................................. 82
9.4 How Much Alcohol Will There Be? .................................................................. 84
Chapter 10 - What is Different for Brewing Lager Beer? ............................................ 85
Yeast Differences ..................................................................................................... 85
10.1 Additional Time................................................................................................ 85
10.2 Lower Temperatures......................................................................................... 86
10.3 Autolysis........................................................................................................... 86
10.4 Yeast Starters and Diacetyl Rests..................................................................... 87
10.5 When to Lager .................................................................................................. 87
10.6 Aagh! It Froze! ................................................................................................. 88
10.7 Maintaining Lager Temperature....................................................................... 90
10.8 Bottling ............................................................................................................. 90
Chapter 11 - Priming and Bottling ............................................................................... 91
What You Need ........................................................................................................ 91
11.1 When to Bottle.................................................................................................. 92
11.2 Bottle Cleaning ................................................................................................. 92
11.3 What Sugar Should I Prime With? ................................................................... 93
11.4 Priming Solutions ............................................................................................. 93
11.5 Using PrimeTabs .............................................................................................. 95
11.6 Bottle Filling..................................................................................................... 96
11.7 Priming and Bottling Lager Beer...................................................................... 96
11.8 Storage .............................................................................................................. 97
11.9 Drinking Your First Homebrew ....................................................................... 97
Section 2 - Brewing Your First Extract and Specialty Grain Beer................................... 98
Chapter 12 - What is Malted Grain?............................................................................. 98
Barley Malt Defined ................................................................................................. 98
12.1 Malt Types and Usages .................................................................................. 100
12.2 Other Grains and Adjuncts ............................................................................. 102
12.3 Extraction and Maximum Yield ..................................................................... 103
12.4 Extract Efficiency and Typical Yield ............................................................. 103
12.5 Mash Efficiency.............................................................................................. 105
12.6 Planning Malt Quantities for a Recipe ........................................................... 106
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How to Brew – J. Palmer
Chapter 13 - Steeping Specialty Grains...................................................................... 107
Why? Why Not! ..................................................................................................... 107
13.1 Understanding Grain ...................................................................................... 107
13.2 Mechanics of Steeping ................................................................................... 108
13.3 Example Batch................................................................................................ 110
Section 3 - Brewing Your First All-Grain Beer ............................................................. 112
Chapter 14 - How the Mash Works ............................................................................ 113
An Allegory ............................................................................................................ 113
14.1 Mashing Defined ............................................................................................ 114
14.2 The Acid Rest and Modification .................................................................... 115
14.3 Doughing-In ................................................................................................... 115
14.4 The Protein Rest and Modification................................................................. 115
14.5 The Starch Conversion/Saccharification Rest ................................................ 116
14.6 Manipulating the Starch Conversion Rest ...................................................... 117
Chapter 15 - Understanding the Mash pH .................................................................. 118
What Kind of Water Do I Need? ............................................................................ 118
15.1 Reading a Water Report ................................................................................. 119
15.2 Balancing the Malts and Minerals .................................................................. 123
15.3 Residual Alkalinity and Mash pH .................................................................. 125
15.4 Using Salts for Brewing Water Adjustment ................................................... 128
Chapter 16 - The Methods of Mashing....................................................................... 130
Overview ................................................................................................................ 130
16.1 Single Temperature Infusion .......................................................................... 130
16.2 Multi-Rest Mashing........................................................................................ 130
16.3 Calculations for Boiling Water Additions ...................................................... 131
16.4 Decoction Mashing......................................................................................... 133
16.5 Summary......................................................................................................... 133
Chapter 17 - Getting the Wort Out (Lautering).......................................................... 133
Aspects of Lautering............................................................................................... 133
17.1 A Good Crush Means Good Lautering........................................................... 134
17.2 Getting the Most From the Grainbed.............................................................. 136
Chapter 18 - Your First All-Grain Batch.................................................................... 139
18.1 Additional Equipment .................................................................................... 139
18.2 Example Recipe.............................................................................................. 140
18.3 Partial Mash Option........................................................................................ 141
18.4 Starting the Mash............................................................................................ 143
18.5 Conducting the Mash...................................................................................... 144
18.6 Conducting the Lauter .................................................................................... 144
18.7 Things You Can Do Differently Next Time................................................... 148
Section 4 - Formulating Recipes and Solutions ............................................................. 149
Chapter 19 - Some of My Favorite Beer Styles and Recipes ..................................... 149
A Question of Style ................................................................................................ 149
19.1 Ales vs. Lagers ............................................................................................... 150
19.2 Style Descriptions........................................................................................... 151
19.3 Ale Styles........................................................................................................ 151
19.4 Lager Styles .................................................................................................... 163
Chapter 20 - Experiment! ........................................................................................... 172
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How to Brew – J. Palmer
Just Try It................................................................................................................ 172
20.1 Increasing the Body ........................................................................................ 173
20.2 Changing Flavors............................................................................................ 174
20.3 Using Honey ................................................................................................... 174
20.4 Toasting Your Own Malt................................................................................ 175
20.5 Developing Your Own Recipes...................................................................... 176
Chapter 21 - Is My Beer Ruined?............................................................................... 176
(Probably Not) ........................................................................................................ 176
21.1 Common Problems ......................................................................................... 177
21.2 Common Off-Flavors ..................................................................................... 183
Appendix A - Using Hydrometers.................................................................................. 190
Appendix B - Brewing Metallurgy................................................................................. 192
B.1 Passivating Stainless Steel ............................................................................... 193
B.2 Galvanic Corrosion .......................................................................................... 194
B.3 Soldering, Brazing, and Welding Tips............................................................. 195
Appendix C - Chillers..................................................................................................... 196
Appendix D - Building a Mash/Lauter Tun.................................................................... 199
What to look for in a Cooler................................................................................... 199
D.1 Building the Manifold ..................................................................................... 201
D.2 Tun Geometry and Flow Potential................................................................... 203
D.3 Sizing the Tun.................................................................................................. 210
Appendix E - Metric Conversions .................................................................................. 211
Appendix F - Recommended Reading............................................................................ 215
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