Big Book of Brewing: The Classic Guide to All-Grain Brewing


Anyone who is interesed in home brewing, but never knew where to start, needs this book. Author's overall expertise and unique process of mashing makes the at-home brewing process very simple and easy to learn. Brewing your own beer is easier than you think with the simple "mashing" technique that produces the finest flavored beers, ales, stouts, and lagers.

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Anyone who is interesed in home brewing, but never knew where to start, needs this book. Author's overall expertise and unique process of mashing makes the at-home brewing process very simple and easy to learn. Brewing your own beer is easier than you think with the simple "mashing" technique that produces the finest flavored beers, ales, stouts, and lagers.

Read More Show Less

Product Details

  • ISBN-13: 9781565236035
  • Publisher: Fox Chapel Publishing Company, Incorporated
  • Publication date: 10/1/2011
  • Edition description: Reprint
  • Pages: 256
  • Sales rank: 474,590
  • Product dimensions: 6.08 (w) x 8.96 (h) x 0.44 (d)

Meet the Author

Dave Line was a British beer author. An electrical engineer by profession, he is regarded as a pioneer in homebrewing as a pioneer in homebrewing during the 1970s because at the time homebrewing as a hobby was in its infancy.
He was a regular contributor to Amateur Winemaker, and in a decade, probably had more recipes published than anyone else. He passed away in 1979 at the age of 37.

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Table of Contents

Introduction (xx)
Recipes in this Book (xx)
The Language of the Brewer! (xx)


1. The Commercial Brewing Process (xx)
2. Equipment (xx)
Mash-tun, Bru-heat boiler, Grain bag, Dixie or Boiling Pan, Insulated Chest,

Sparger, 'Ex Wine' Polythene Cube, Dustbin, Other Equipment.
3. Your First Brew (xx)

The Simple Brewing Method, Mashing, Sparging, Boiling, Fermentation, Bottling, Casking.
4. Easy Recipes

'Beer', 'Amber Ale', 'Easy Light Ale', 'Charger' Light Ale, 'Pipkin' Pale Ale, 'Revival' Pale Ale, 'Romsey' Stout, 'Match Hallertau Lager, 'Black Beauty' Special Brown Ale.
5. Other Systems of Mashing (xx)

Floating Math-Tun, Mashing, Sparging, Burco Brewing Boiler, Method, Calibration for mashing, Mashing.


6. Malt (xx)
Pale Malt, Buying Malt.
7. Colored Malts (xx)

Crystal Malt, Black Malt, Roast Barley, Other Roast Malts, Mild Ale Malt, Roast Malt.
8. Malt Adjuncts (xx)

Flaked Rice, Flaked Maize, Flaked Barley, Malt Extract, Torrefied Barley, Oats, Wheat Malt, Wheat Syrup, Brewing Flour.
9. Sugar (xx)

White Sugar, Invert Sugar, Glucose Chips, Dark Sugars, Lactose, Artificial Sweeteners, Caramels, Treacles and Syrups, Liquorice, Honey.
10. Hops (xx)

Hop Plant, Wild Hops, Packaging, Constituents of Hops, Buying Hops, Storing Hops, Examination of Hops, The Hop Industry, Comparison of Hops, Types of Hops, Hop Rates, Brewing to Alpha Acid Content, Hop Utilization.
11. Water (xx)

Reasons for water treatment, Sources of Brewing Water, Acid and water treatment, pH and its implications, Using Water Analysis sheets, Hardness of water, Mineral Salt requirements, Sulphates, Chlorides, Carbonates, Nitrates, Water Treatment Summary.
12. Yeast (xx)
Starter Bottle, Commercial Yeasts, Yeast Cultures, Saving Yeasts.


13. Cleaning (xx)

Cleaning, Reasons for Sterilization, Sterilizing Agents, Bleach, Sodium Metebisulphite, Milton, Silana P.F., Seeing in the dark!, Squeezy bottle sterilizer, Bottle brush.
14. Malting (xx)
15. Crushing the Malt (xx)
Home-made Grain Crusher
16. Mashing (xx)

Theory of Mashing, Enzymes, Mash Reactions, The effect of pH, Stiffness of the Mash, Brewer's Bedtime Story, 'Saccharomyces, and the Two Enzymes', Preparing the Grist, Preparing the Mashing liquor, Preparing the Mash-tun, Mashing, Checking and adjusting pH, Mashing Over-nigh, Testing for Starch
17. Sparging (xx)
Sparging, Running off the Wort
18. The Hydrometer (xx)
The effects of temperature.
19. Degrees of Extract (xx)
20. Boiling (xx)

Reasons for boiling, Adding the Hops, Adding the Sugar, Hot Break, Irish Moss, Hop Sparge.
21. Cooling (xx)
Reasons for Cooling, Cold Break.
22. Fermentation (xx)
Temperature, Top Fermentation, Secondary Fermentation, Bottom Fermentation.
23. Finings (xx)
Gelatine, Isinglass, Final Adjustments, Filtering.
24. Bottled Beer (xx)

Bottling Gravity, Bottles, Preparing the Bottles, Preparing the Beer, Labelling, Storing.
25. Draught Beer (xx)

Containers and Dispensers for Draught Beer, Plastic Pressure Barrels, Operation Conditions, Eurokegs, Sparklets Beertap, Pipkins, Pressure Barrel Beertap, Sparklets Automatic Pressure Injector, Other Systems.
26. Beer from the Wood (xx)
Reconditioning the Cask, Beer from the Wood.
27. Maturing Your Beer (xx)

Maturation, Clarity, Conditions, Head Formation, Head Retention, Heading Liquids, Storage Time.
28. Rewards-Serving and Drinking (xx)

Yeast Starters, Mashing, Low Extracts, Sparging, Boiling, Fermentation, The Finished Beer, "Flat" beer, No head, Hazes, Yeast Haze, Starch Haze, Protein Haze, Chill Haze, Disease.


30. Pale Ale (xx)
'Premium', 'Red Pennant', 'Cresta', 'Sixes and Sevens'.
31. Light Ale (xx)
'First Light', 'Starbright', 'Challenger', '44' Light
32. Bitter (xx)
'Brewer's Reward', 'Crystal', 'Black Knight', 'Body', 'Light Bitter'.
33. Lager (xx)

Water for Lager, Lager Yeast, Closed Fermentation, Low Temperature Fermentation, Hops for Lager, 'S.L.', 'Cerveza', 'Linestein'.
34. Mild Ale (xx)
'Amazing', 'Midlands'.
35. Brown Ales and Sweet Stouts (xx)
'Dark Ale', 'Barley Brown', 'McKinlay', 'Baltic Black Stout'.
36. Irish Stout (xx)
'Goodness Stout'
37. Barley Wine (xx)
'Celebration Ale', 'Shandy', 'Kieve'.

Conversion Tables and Useful Index (xx)

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