The Homebrewer's Handbook: An Illustrated Beginner’s Guide
Format: PDF / Kindle (mobi) / ePub
An overview of the brewing process
Detailed explanations of extract, partial-mash, and all-grain brewing
The best equipment for each process and methods for cleaning and sanitizing
Suggestions on how to correct batches with off-flavors and aromas
How to make bottling your beer easy
A full glossary
And much more
Matthew Schaefer uses his years of expertise to show you how to control the nuances of flavor, body, and aroma, to craft your perfect bottle of beer. Whether brewing to share it with friends and family, or simply for the beautiful craft of the process, this book will guide you start to finish in making a great-tasting beer.
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vessel. THIS MASH TUN USES A FALSE BOTTOM TO ASSIST IN LAUTERING. While the goal is to separate out the wort from the grain, the spent grain is used as a filter material. As the wort flows down and through the grain bed, the bed filters out particulate matter allowing the wort to run clear. Again, this is where the size of the crush comes into play. If the grain was pulverized and the husks were ripped to shreds, the grain will not act as an effective filter bed. Rather the grain will have a
158 degrees Fahrenheit. The specific temperature of the water will favor certain enzymes over others. During this time the enzymes that were made available during the malting process work to break down the starches and convert them to sugars. The mash is complete once there is no starch left to convert. This usually takes between an hour and an hour and a half. When the mash is done, the next step is to separate the liquid from the grain. This is called “lautering.” The liquid, which has now
aromas are similar to ester and alcoholic off-flavors. They usually resemble paint thinner or nail polish remover and are harsh in the mouth. These off-flavors usually occur due to a combination of oxidation and relatively high fermentation temperatures. Nonfood-grade plastic equipment can also leech solvent-esque flavors and aromas into the brew. Plastic/Medicine Chlorophenol produces plastic, iodine, or medicine-like aromas and flavors. This is caused by cleaning equipment or sparging with
efficient fermentation. Strike Temperature—The temperature of the strike water or liquor. Strike Water—See Hot Liquor. Stuck Fermentation—Occurs when the fermentation process ends prematurely due to dormant yeast. Stuck fermentation may occur because of yeast deficiency, improper yeast nutrition, incorrect temperatures, or other causes. Siphoning—The act of transferring beer from one container to the next through a siphon. The siphon is an inverted U-shaped tube that uses gravity to pull the
128–130, 133, 134, 137 low carbonation, 203 lupulin glands, 140 M Maillard reactions, 84 major base malts, 63 making beer, xiv cleanliness, xiv temperature control, xiv malt extract, 15, 18–19, 49, 83 colors, 19 amber, 19 dark, 19 extra dark, 19 gold, 19 light, 19 DME (dried malt extract), 18 LME (liquid malt extract), 18 hopped, 18 unhopped, 18 malt profile, 139 malt, 9, 15, 123–126, 161 colors, 9 crushed, 9 dried malt extract, 15 dehydrated, 15 liquid malt, 15