How To Brew

21.09.2017

Язык: английский

Автор: Palmer

Страниц: 219

Формат: doc

Файл "/books/How_To_Brew-Palmer.zip" не найден

Описание: Substantially revised and expanded third edition. Everything that's needed to brew beer right the first time. Presented in a light-hearted style, this authoritative text introduces brewing in a easy step-by-step review that covers the essentials of making good beer. Include ingredients, methods, recipes and equipment information. Beyond the first batch, it provides an accessible reference to intermediate techniques like all-grain brewing variations and recipe formulation. A must for any novice or intermediate brewer - perfect for anyone who has discovered the joy of homebrewing! Veteran homebrewer John J. Palmer is a respected author and speaker in homebrewing circles. His years of hands-on experience help homebrewers consistently make great beers while expanding their knowledge and experience with the hobby.

Содержание:
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    29
What is Malt?    29
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    32
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    35
What are they?    35
5.1 How Are They Used?    35
5.2 Hop Forms    37
5.3 Hop Types    38
5.4 Hop Measurement    47
5.5 Hop Bittering Calculations    48
Chapter 6 - Yeast    51
What Is It?    51
6.1 Yeast Terminology    52
6.2 Yeast Types    53
6.3 Yeast Forms    53
6.4 Yeast Strains    53
6.5 Preparing Yeast and Yeast Starters    57
6.6 When is My Starter Ready to Pitch    61
6.7 Yeast from Commercial Beers    61
6.8 Support Your Local Micro    62
6.9 Yeast Nutritional Needs    63
Chapter 7 - Boiling and Cooling    66
First Recipe    66
7.1 Beginning the Boil    67
7.2 The "Hot Break"    68
7.3 Hop Additions    69
7.4 Cooling the Wort    70
Chapter 8 - Fermentation    72
Some Misconceptions    72
8.1 Factors for a Good Fermentation    72
8.2 Re-defining Fermentation    74
8.3 Conditioning Processes    77
8.4 Using Secondary Fermentors    78
8.5 Secondary Fermentor vs. Bottle Conditioning    79
8.6 Summary    79
Chapter 9 - Fermenting Your First Beer    80
Choosing Your Fermenter    80
9.1 Transferring the Wort    81
9.2 Location    82
9.3 Conducting the Fermentation    83
9.4 How Much Alcohol Will There Be?    85
Chapter 10 - What is Different for Brewing Lager Beer?    86
Yeast Differences    86
10.1 Additional Time    86
10.2 Lower Temperatures    87
10.3 Autolysis    87
10.4 Yeast Starters and Diacetyl Rests    88
10.5 When to Lager    88
10.6 Aagh! It Froze!    89
10.7 Maintaining Lager Temperature    91
10.8 Bottling    91
Chapter 11 - Priming and Bottling    92
What You Need    92
11.1 When to Bottle    93
11.2 Bottle Cleaning    93
11.3 What Sugar Should I Prime With?    94
11.4 Priming Solutions    94
11.5 Using PrimeTabs    96
11.6 Bottle Filling    97
11.7 Priming and Bottling Lager Beer    97
11.8 Storage    98
11.9 Drinking Your First Homebrew    98
Section 2 - Brewing Your First Extract and Specialty Grain Beer    99
Chapter 12 - What is Malted Grain?    99
Barley Malt Defined    99
12.1 Malt Types and Usages    101
12.2 Other Grains and Adjuncts    103
12.3 Extraction and Maximum Yield    104
12.4 Extract Efficiency and Typical Yield    104
12.5 Mash Efficiency    106
12.6 Planning Malt Quantities for a Recipe    107
Chapter 13 - Steeping Specialty Grains    108
Why? Why Not!    108
13.1 Understanding Grain    108
13.2 Mechanics of Steeping    109
13.3 Example Batch    111
Section 3 - Brewing Your First All-Grain Beer    113
Chapter 14 - How the Mash Works    114
An Allegory    114
14.1 Mashing Defined    115
14.2 The Acid Rest and Modification    116
14.3 Doughing-In    116
14.4 The Protein Rest and Modification    116
14.5 The Starch Conversion/Saccharification Rest    117
14.6 Manipulating the Starch Conversion Rest    118
Chapter 15 - Understanding the Mash pH    119
What Kind of Water Do I Need?    119
15.1 Reading a Water Report    120
15.2 Balancing the Malts and Minerals    124
15.3 Residual Alkalinity and Mash pH    126
15.4 Using Salts for Brewing Water Adjustment    129
Chapter 16 - The Methods of Mashing    131
Overview    131
16.1 Single Temperature Infusion    131
16.2 Multi-Rest Mashing    131
16.3 Calculations for Boiling Water Additions    132
16.4 Decoction Mashing    134
16.5 Summary    134
Chapter 17 - Getting the Wort Out (Lautering)    134
Aspects of Lautering    134
17.1 A Good Crush Means Good Lautering    135
17.2 Getting the Most From the Grainbed    137
Chapter 18 - Your First All-Grain Batch    140
18.1 Additional Equipment    140
18.2 Example Recipe    141
18.3 Partial Mash Option    142
18.4 Starting the Mash    144
18.5 Conducting the Mash    145
18.6 Conducting the Lauter    145
18.7 Things You Can Do Differently Next Time    149
Section 4 - Formulating Recipes and Solutions    150
Chapter 19 - Some of My Favorite Beer Styles and Recipes    150
A Question of Style    150
19.1 Ales vs. Lagers    151
19.2 Style Descriptions    152
19.3 Ale Styles    152
19.4 Lager Styles    164
Chapter 20 - Experiment!    173
Just Try It    173
20.1 Increasing the Body    174
20.2 Changing Flavors    175
20.3 Using Honey    175
20.4 Toasting Your Own Malt    176
20.5 Developing Your Own Recipes    177
Chapter 21 - Is My Beer Ruined?    177
(Probably Not)    177
21.1 Common Problems    178
21.2 Common Off-Flavors    184
Appendix A - Using Hydrometers    191
Appendix B - Brewing Metallurgy    193
B.1 Passivating Stainless Steel    194
B.2 Galvanic Corrosion    195
B.3 Soldering, Brazing, and Welding Tips    196
Appendix C - Chillers    197
Appendix D - Building a Mash/Lauter Tun    200
What to look for in a Cooler    200
D.1 Building the Manifold    202
D.2 Tun Geometry and Flow Potential    204
D.3 Sizing the Tun    211
Appendix E - Metric Conversions    212
Appendix F - Recommended Reading    217

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