Beer Brewing for Everyone

by Michael Hlatky

Overview

Why should the professional brewmaster have all the fun? Now it is possible to brew good, simple beer at home without expensive equipment. This extensive reference book, the product of 80 home brewing sessions, is your technical guide to easy home brewing and covers every single aspect of the process in great detail. From establishing your workspace to assembling your raw materials to step-by-step coverage of the brewing process, this book is an essential ingredient in your home brewing operation. With detailed illustrations and photographs documenting the process, you will learn fermentation, bottling, brewing mistakes, and basic beer recipes. In addition, there is an entire chapter devoted to using new beer brewing machines as well as a comprehensive list of recipes for European specialty beers. All in all, this is the ideal home brewery guide for setting up and producing your own brew.

Product Details

ISBN-13:	9780764344992
Publisher:	Schiffer Publishing, Ltd.
Publication date:	01/28/2014
Pages:	160
Product dimensions:	7.30(w) x 10.10(h) x 0.70(d)

About the Author

After training as a master dry cleaner, Hlatky studied business administration with a focus on marketing. He has published several books on brewing beer.

Table of Contents

Foreword 7

What Is Beer? 11

A Brief History of Beer 13

The Purity Law of 1516 17

Vienna-Style Lager Beer 20

Raw Materials for the Brewing of Beer 25

Water 26

Degree of Hardness 27

pH Value of Brewing Water 29

Hops 30

Hop Varieties 31

Addition of Hops 31

Brewing Malt 33

Malt Varieties 34

The Malting Process 35

Crushing the Malt 37

Special Malts 38

Caramel Malt 38

Colored Malt 39

Green Malt 40

Wheat Malt 40

Other Malts 40

Liquid Malt 41

Malt Substitutes 42

Sugar and Sugar Color 43

Additives and Spices 44

Chemical Additives 45

Beer Yeast 46

Yeast Types 46

Dry Yeast 48

Liquid Yeast 49

The Brewing Process in a Brewery 51

Mashing 52

Lautering 53

Boiling the Wort 54

Filtering the Wort 55

Cooling and Fermentation of the Beer 55

Storage of the New Beer and Secondary Fermentation 56

Brewing at Home 57

Equipment for Home Brewing 59

Cooking Pot 60

Plastic Pail 61

Strainer 61

Cloth Diapers 61

Cooking Spoon 61

Refrigerant Gel Packs 61

Plastic Tube 61

Bottles 61

Thermometer 61

Iodine Solution 62

pH Test Strips 62

Beer Hydrometer 62

Other Useful Equipment 62

Lauter Tun 62

Fermentation Pail 63

Cooled Fermentation Chamber 63

Small Brewing Systems for the Home and Pub Brewer 63

Work Spaces 64

Fermentation Room, Fermentation Cellar 64

Boiling Heat Source 64

Hygiene 66

Crushing the Malt 68

Mashing the Malt 69

Infusion Method 70

Decoction method 71

Iodine Test 72

Lautering the Mash 74

Lauter Tun 76

Boiling the Wort 77

Speise for Secondary Fermentation 79

Filtering and Cooling the Wort 80

Measuring Specific Gravity 82

Pitching the Yeast and Primary Fermentation 84

Fermenting with Top-Fermenting Yeast 86

Fermenting with Bottom-Fermenting Yeast 86

Bottling and Aging the Young Beer 88

Bottling 89

Kegs 90

Preparation of Containers 90

Bottling methods 92

Bottle Labels 93

Storing the Finished Beer 93

Brewing Log 95

Tasting the Finished Beer 97

Brewing Mistakes 99

The Beer Doesn't Ferment 100

The Finished Beer Tastes Bitter 101

The Finished Beer Tastes too Malty 102

The Finished Beer Tastes Sour 102

The Beer Has Too Little or No Carbon Dioxide 103

Too Much Carbon Dioxide in the Beer 104

Other Brewing Mistakes 104

The New "Beer Brewing Machines" 105

Braumeister* 106

Controls 106

Mashing/Boiling 106

Lautering 106

Boiling the Wort and Hops 107

Fermentation 107

BrauEule* 107

Controls 107

Mashing/Wort Boiling 107

Lautering 108

Hop Boil/Hot Break Separation 108

Fermentation 108

Conclusion 108

Basic Beer Recipes 109

Malt Extract Beer (top-fermented beer) 109

Weizenbock (top-fermented beer) 111

Pilsner (bottom-fermented beer) 112

European Specialty Beers 113

Belgium 115

Trappist Beer (top-fermented beer) 116

Belgian Wheat Beer (top-fermented beer) - Lambic Beer 117

Germany 118

Weizenbier (top-fermented beer) 120

Dunkles Weizenbier (top-fermented beer) 122

Altbier (top-fermented beer) 123

Weizenbock Hell und Dunkel (top-fermented beer) 124

"Kölsch" (top-fermented beer) 125

Export Beer (bottom-fermented beer) 126

Roggenbier (top-fermented beer) 127

"Rauchbier" (top-fermented beer) 129

Austria 130

Märzen (bottom-fermented beer) 132

Dinkelbier (top-fermented beer) 133

Hanfbier (top-fermented beer) 134

Switzerland 135

Special Beer (bottom-fermented beer) 136

Czech Republic 137

Pilsner (bottom-fermented beer) 138

Great Britain 139

Ale, Stout and Porter (top-fermented beers) 140

Ireland 141

Guinness (top-fermented beer) 141

Scandinavia 142

Oat Beer (top-fermented beer) 142

Russia 143

Kvass (top-fermented beer-like beverage) 144

Brewing Report 145

Legal Provisions 146

Glossary of Brewing Terms 148

Acknowledgements 156

Literature 157

Photo Credits 158

About the Author 159

Conversion Tables 160