The Brewmaster's Bible: The Gold Standard for Home Brewers
Format: PDF / Kindle (mobi) / ePub
The Beer Renaissance is in full swing, and home brewing has never been more popular. According to the American Homebrewers Association, there are currently 1.2 million home brewers in the country, and their numbers keep rising. Tired of the stale ale, bland beer and lackadaisical lagers mass-produced by the commercial labels, Americans are discovering the many advantages of brewing their own batch of that beloved beverage: superior aroma, color, body and flavor.
For both amateur alchemists eager to tap into this burgeoning field and seasoned zymurgists looking to improve their brews, The Brewmaster's Bible is the ultimate resource. Its features include: Updated data on liquid yeasts, which have become a hot topic for brewers; 30 recipes in each of the classic beer styles of Germany, Belgium, Britain and the U.S.; extensive profiles of grains, malts, adjuncts, additives and sanitizers; recipe formulation charts in an easy-to-read spreadsheet format; detailed water analyses for more than 25 cities and 6 bottled waters; directories to hundreds of shops; and much more.
spring water can be had for fifty cents to one dollar per gallon. • Spring water is usually soft to medium soft and small additions of water salts or gypsum can be made without great concern. • Distilled water is created by boiling water to steam; the steam condenses in a still, then is collected again as a liquid, leaving the precipitated water salts behind. Distilled water is the softest water available and therefore makes a good starting point for creating the exact water profile you desire
availability is heralded when the farmhouse brewer displays an ancient, six-pointed alchemist’s sign resembling the Star of David. The commercial bottled version from the village of Friedenfels has an alcohol level of 5.2 percent v/v. BEER STYLES AT A GLANCE Use these general guidelines demonstrated by modern commercial beers in creating your own recipes, but bear in mind that these numbers are merely averages and cannot tell of the quality ingredients, proper balance of flavor, and
centuries later came railways for transporting mass-produced beer and improved methods of malting, roasting, and milling grain, as well as steam power for mashing and boiling wort. But most importantly came refrigeration. The theories behind artificial refrigeration had been understood for some time, but it wasn’t until the mid-1800s that the technology existed to put that knowledge into large-scale practice. Refrigeration quickly gave rise to industrial lager brewing and the birth of pilsner,
minutes. Add Irish moss and boil for 15 minutes. Add the remaining aromatic hops and boil for 2 minutes. Cold-break the wort to below 100°F by setting your pan of wort into a sink full of cold water. 3. Put the cooled wort into your primary fermenter and add cold water to make 5½ gallons. When cooled below 85°F, pitch your yeast. (Note: Rehydrate your yeast by dissolving it in 1 cup warm water and allowing it to sit for 10 minutes before pitching.) Ferment in a warm (65–75°F), dark place. 4.
sample of your wort for testing. One egg timer. This will be used to time your boil and the addition of your hops. BOTTLING EQUIPMENT YOU WILL NEED One bottling bucket with tap installed. This bucket will be used to hold your fermented beer while it is being siphoned into your bottles. By having a bottling bucket, you avoid the risk of transferring any of the thick residue at the bottom of the fermenter into your bottles. For the beginner, this is another piece of equipment that is best