The Complete Joy of Homebrewing Fourth Edition电子书

Warning

Dedication

Epigraphs

Contents

Preface: A Word from the Real Michael Jackson

A Word About This Fourth Edition

Foreword

Introduction to The Complete Joy of Homebrewing

Ready, Set . . . Go!

Is it Legal?

Why is Today’s Homebrew Better?

Why Brew Your Own?

Beer, History, America, and Homebrew

A Long, Long Time Ago

Variety and Style

American beer

The Spirit of Homebrewing Continues

Especially for the Beginner

Getting Started

Introduction

The Basics

Getting Your Homebrewery Together

Equipment

Easy Brew 101: Ingredients

What You Are Going to Do

Beginner’s Chart

Appendix To The Beginner’s Section

Aging (lagering and ale storage “cellaring”) vs. quickly maturing beers

To boil or not to boil?

Single-stage vs. two-stage fermentation

Open vs. closed fermentation

Open fermentation and brewing in plastic

Sugar and beer kit instructions—to follow or not to follow

Betterbrew—Intermediate Brewing

Introduction

Tips for beer kit homebrewers

Equipment

Color

Brewing Betterbrew

Key Ingredients

Malted barley and malt extract

Hops

Water

Yeast

Traditional and Innovative Ingredients Used by Homebrewers

Sugars

Fruits

Vegetables

Grains

Herbs and spices

Miscellaneous ingredients

Yeast nutrients

Clarifying aids

Enzymes

Miscellaneous brewing aids

The Secrets of Fermentation

How yeasts behave

The life cycle of beer yeasts

Listening to your yeast

Cleaning and Sanitation in the Homebrewery

Cleansers and sanitizers

Cleaning and sanitizing plastic homebrew equipment

Cleaning and sanitizing glass carboys and bottles

Cleaning and sanitizing the miscellaneous

And don’t forget . . .

Getting Your Wort Together

Keeping records

A review of the brewing process

Some World Classic Styles of Beer

Ales of British and Irish origin

Ales of German origin

Ales of Belgian origin

Ales of French origin

Ales of American origin

Lagers of German and other European origin

Other styles of lager beers

Lagers of Australian, Canadian, and American origin

Beer Styles Chart

Basic Guidelines for Brewing 5-Gallon (19 L) Interpretations of Traditional Beer

Worts Illustrated: A Compendium of 45 Malt Extract Recipes

Notes, substitutions, and adjustments

45 malt extract recipes

Pale and amber American ales

Pale and amber English and Irish ales

Lighter beers from around the world

European amber lagers

Dark ales

Stouts

Porters

Dark lagers: Bock beer, Dunkel (German dark), and Schwarzbier

Belgian ales

Weizenbier/Weissbier

Specialty beers

Resources for 63 malt extract recipes

Introduction to Grain Brewing for the Malt Extract Homebrewer

Mash-extract transition brews

A short course on theory

Mash-extract equipment and procedure

12 mash-extract recipes

Light amber lagers and ales

Dark beers

Strong ales and lagers

Specialty beers

Resources for 59 mash extract recipes

Advanced Homebrewing for the Practical Homebrewer

Introduction

Advanced Homebrewing and the All-Grain Homebrewer

What have you gotten yourself into?

What special equipment will you need?

The Mash!

Enzymes and mysticism

Temperature

Time (E = mc2: time is relative)

pH

Thickness of the mash

Mineral content of brewing water

Ingredients: varieties of barley and how malted

Malting and modification

The use of adjuncts (starch)

Advanced Homebrewing and Hops

Bitterness

Hop Utilization Chart

Advanced Homebrewing and Water

What is hard water? What is soft water?

What is measured to determine total hardness?

What is temporary hardness? How does it affect the brewing process?

What is permanent hardness? How does it affect the brewing process?

What is pH and what is its significance in brewing?

What minerals influence the brewing process?

How can the pH of the mash be adjusted?

Where can I find information about my water?

What kinds of water are used in some of the famous (and not-so-famous) brewing areas of the world?

Can I adjust my water?

Advanced Homebrewing and Yeast

Culturing yeast or yeast herding

Preparation of culturing medium (wort)

Culturing the yeast

Prolonged storage of yeast

Contaminated yeast

Additional yeast information resources for the homebrewer

Let’s Get Practical

Special equiment for the advanced homebrewer

The mill

The mash-tun

The lauter-tun

Wort chillers

Let’s Mash!

Introduction

The infusion mash

The temperature-controlled step mash

Iodine test for starch conversion

Lautering

Boiling the wort

Cooling the wort

The protein sediment (trub)

Fermentation

15 All-Grain Recipes

Pale ales

Light lagers

Amber ales and lagers

Weizenbier/Weissbier

Porters and stouts

Resources for 91 all-grain recipes

Sour Beers and Belgian Lambic

The principles of sour mash brewing

Recipes for lambic-type beers and sour beer

Lambic-type beers and sour beer

Making Honey Mead

What is mead?

But first . . . about honey

Traditional meads

Mead recipes

Resources for 13 mead recipes

Appendices

1. Homebrewer’s Glossary

2. Kegging Your Beer

3. Kraeusening Your Beer

4. Alcohol, Your Beer, and Your Body

5. Growing Your Own Hops

6. Troubleshooting—Problem Solving and Undesirable Beer

7. Beer Appreciation: Tasting Beer—Perceiving Flavor

8. Judging Beer

9. Formulating Your Own Recipes—Adjusting Your Specific Gravity

10. Treatise on Siphoning by Professor Surfeit

11. Conversions and Measurements

12. Bibliography of Resources

13. Website/Internet Resources

Index

About the Author

Also by Charlie Papazian

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Credits

Copyright

About the Publisher