Homebrewer's Companion Second Edition电子书

Dedication

Contents

Foreword to the First Edition, 1994, by Professor Michael J. Lewis

Preface: Beer Is My Business and I’m Late for Work

Introduction

10 Reasons Why You Bought This Book

The Golden Rule

THE HOMEBREWER’S COMPANION

First Few Thoughts

Improve your water. Improve your beer

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

Malt Table (Extract Potential)

Fermentable Adjuncts

Beer and allergies

Malting Your Own Grains: A Basic Procedure for Survival

Fermentable Grain Adjuncts Extract Table

Other Fermentable Adjuncts Extract Table

Recipes in this book using adjuncts

Fruits, herbs, spices, roots, and the galaxy

Miscellaneous odds and ends

Hops

The perception of bitterness in beer

Hop variety: Does it matter?

Hop anatomy: Warning, this may get ugly

Hop Oils & Resins: Comparison of Mid-Range Cohumulone, Myrcene, Humulene Proportions in Aroma and Bitter Varieties of Hops

Using hop oils

Love and hate to the bitter end

IBU, BU, AAU, HBU, MBU. What’s going on here?

Lupomaniacs and Freshly Picked Hops

Hops, beer diversity, bitterness, flavor, and aroma

Finesse, flavor, and aroma

Dry hopping—getting practical

Hop madness. Hmmmm

Extract brewers’ tip

Storage of hops

Dreaming with hops—bed hopping

Poisoned! After brewing beer, used hops can kill your dog

Additional hop-related references

Water

Mineral magic

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 (in PPM) of Classic Brewing Waters

Yeast

Names and strains

Reusing yeast sediment

Culturing dormant yeast in suspension

Yeast Types Available

Culturing and storing

Other reasons to propagate yeast

Truly Strange Yeasts and Affiliated Creatures

References for wild brews and lambic

References for yeast and culturing

MAKING BEER

Equipment and Process

Equipment

The process

Malting Barley

Milling: Crushing Your Grains

Mashing

Phytase and the acid rest

Enzyme Activity During the Mashing Process

Protease, peptidase, and the protein rest

Beta glucanase and gums

Diastase and making sugars

Types of Mashing Procedures

The one-step infusion mash

Two- or three-step infusion mash

Two- or three-step decoction mash

Optimizing? What are we talking about here?

Mashing Vessel—the Mash-Tun

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

Trub and Hop Removal

Removing hops

Trub and its removal

How much trub?

Trub: Its influence on fermentation and flavor

Trub: How to remove it

Trub, whirlpools, and equipment

When to go the distance

Transferring Extract and Wort

Gravity and pumps

Spigots and valves

Chilling Effects: Cooling Your Wort

The principles of wort chilling: Why and how

The principles of heat exchange

Equipment and Techniques for Extract and Mash-Extract Homebrewers

Chilling concentrated worts

Full wort boils: Extract and all-grain brewing

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: Which is best? Again, it all depends

Stuck fermentation

Lagering, storage, and ale cellaring

Fermentation Equipment for the Homebrewer

Aerators

Fermenters

The 200-Year-Old Burton Union “Blow-off” 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 (CO2)

The Zen of bottling

Bottles and Bottling Equipment

Bottle color

Sizes, shapes, and lifestyle

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

Thermometers

Charismatic spoons and dipstick measuring

Hydrometer Correction

Color

The Color Intensity Curve

Perceived color or measured color: Which is better?

Beer Style Guidelines

Backgrounder on beer style development

Ales

Lagers

Hybrid beers/lagers, ales

BEER RECIPES

Table of Recipes

A few assumptions

Hop Utilization Based on Density of Boiled Wort and Boiling Time

Ales

Lagers

Gluten-free/gluten-reduced beer Crossbreeding beer—the catywhompus side of homebrewing

All-grain recipes in The Complete Joy of Homebrewing, Fourth Edition

All-grain recipes in Microbrewed Adventures

All-grain recipes in Home Brewer’s Gold

Mash-extract recipes in Microbrewed Adventures; The Complete Joy of Homebrewing, Fourth Edition; and Home Brewer’s Gold

Oh, honey! Let it be mead

Guidelines for Formulating Recipes for Different Types of Mead

Honey and Water: Predicting Original Gravity

Meads

Tasting 60-year-old meads—a journey for the ages

Root beer

Nonalcoholic beers: How are they made?

Classic Beer Styles from Around the World

Indigenous beers and fermented beverages of the Americas

Indigenous beers and fermented beverages of Asia

Indigenous beers and fermented beverages of Africa

Indigenous beers and fermented beverages of Oceania

Indigenous beers and fermented beverages of Europe

Indigenous beers and fermented beverages of the afterworld

BEER EVALUATION: What Am I Tasting and Why Is It in Beer?

Beer Character: The Dynamics of Change

Beer is a food

What is “fresh” beer?: Buns and alligators

A glossary of beer character descriptors

Why evaluate beer?

Six senses for evaluation

Some Factors Influencing the Character of Beer

Ingredients

Process

Equipment

Handling

Training camp!

Beer Aroma/Flavor Recognition

Troubleshooter’s Chart

Beer and the Enjoyment of Life

The right beer glass makes happier beer drinkers

Savor the flavor—responsibly

Know Your Limit

Beer and Nutrition

Beer is not fattening!

Nutrition in One 12-Ounce Serving of Beer

Allergies and beer

Gone with the wind—flatulence and beer

Beer, Food, and Umami

A few words about cooking with beer

The importance of umami

Choosing beers to accompany a meal

Resources

Books

Periodicals

Other literature (pamphlets, brochures, etc.)

Individuals, associations, institutes, and businesses . . .

Index

About the Author

Also by Charlie Papazian

Credits

Back Ads

Copyright

About the Publisher