Mastering Homebrew
The Complete Guide to Brewing Delicious Beer
Published on 10. February 2015
384 pages
978-1-4521-2441-4 (ISBN)
Description
From globally heralded beer-brewing authority Randy Mosher comes the ultimate guide to the craft for beginners and advanced brewers alike. Featuring plain-speaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 100 recipes for classic and popular brews, this handbook covers everything any brewer could ever want, from choosing ingredients and equipment to mashing, bottling, tasting, and serving. Mosher simplifies the complexities, inspiring and teaching today's burgeoning new league of home brewers.
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Book
02/2015
Chronicle Books
€47.22
Article in reprint
Person
Randy Mosher is a world-renowned beer expert and an awardwinning brewer. He lives, brews, and writes in Chicago.
Content
- Cover
- Title
- Dedication
- Copyright
- Acknowledgments
- Contents
- Foreword
- Chapter 1 INTRODUCTION TO BEER
- Quick Start Guide
- About This Book
- What's In Here?
- Brewing with Both Halves of Your Brain
- Thinking Like a Scientist
- What to Worry About
- Chemical and Biochemical Concepts
- pH
- MOLECULE
- ION
- BUFFERING
- REACTION
- ENZYME
- POLYMER
- CARBOHYDRATES
- AMINO ACID
- PROTEIN
- POLYPEPTIDE
- Brewing Like an Artist
- Getting Started and Getting Better
- Chapter 2 UNDERSTANDING BEER
- Anatomy of a Beer
- Measurables
- GRAVITY
- TERMINAL GRAVITY
- ALCOHOL
- COLOR
- BITTERNESS
- ATTENUATION
- Intangibles
- Tasting and Evaluating Beer
- Our Senses
- The Tasting Act
- An Atlas of Beer Flavor and Character
- AROMA VOCABULARY
- Judging, Competitions, and Certifications
- Chapter 3 BREWING INGREDIENTS
- Barley, Malt, and Grains
- Malting
- Kilning and Roasting
- Malt Types
- BASE MALTS
- COLOR MALTS
- ROASTED MALT
- CARAMEL AND CRYSTAL MALTS
- WHEAT AND OTHER NON-BARLEY MALTS
- OTHER SPECIALTY MALTS
- ACID OR SOUR MALT
- SMOKED MALT
- Understanding a Malt Analysis
- MOISTURE CONTENT (MC)
- COLOR
- EXTRACT, DRY BASIS, COARSE GRIND (DBCG)
- EXTRACT, DRY BASIS, FINE GRIND (DBFG)
- FG-CG DIFFERENCE
- DIASTATIC POWER (DP)
- PROTEIN
- S/T (SOLUBLE NITROGEN/TOTAL NITROGEN RATIO)
- MEALY/HALF-GLASSY/GLASSY
- SIZE
- VISCOSITY
- ODOR
- CLARITY
- Unmalted Grains
- EXOTIC ADJUNCT GRAINS
- SPELT
- BUCKWHEAT
- WILD RICE
- QUINOA
- Malt Extract
- Roasting and Smoking Your Own Specialty Malts
- Brewing Sugars
- Making Your Own Caramel
- Honey
- Hops: The Spice of Beer
- Hops' Form and Function
- Hops in the Brew
- Hop Varieties and Personality Groups
- NOBLESSE
- SAAZY
- BRITANNIC
- STYRIAC
- CASCADIAN
- PACIFICAL
- FOR BITTERING ONLY
- Hop Varieties in Detail
- Water without Tears
- THE BIG SIX WATER MINERALS
- TRACE MINERALS
- HEAVY METALS AND OTHER CONTAMINANTS
- CHLORINE
- Brewing Water Minerals in Detail
- Water Minerals and Brewing
- WATER MINERAL ADDITIONS and ION CONTENT
- Water Trace Minerals in Detail
- Alternate Ingredients
- Herbs and Spices
- HERBS AND SPICES FOR BREWING
- Fruits
- FRUIT BY THE NUMBERS
- Vegetables and Beyond in Your Beer
- CHILE
- CHOCOLATE
- COFFEE
- MUSHROOMS
- NUTS AND CHESTNUTS
- PUMPKIN
- SPRUCE AND TREE EXTRACTS
- SWEET POTATO
- AND BEYOND . . .
- Chapter 4 THE BREWING PROCESS
- THE AMAZING SHAPE-SHIFTING BEER RECIPE
- Your First Beer: Getting Started with Extract Brewing
- MAKE SURE YOU HAVE THE FOLLOWING PIECES OF EQUIPMENT AVAILABLE, ALONG WITH A STOVE TO HEAT THE KETTLE:
- OPTIONAL, BUT NOT ABSOLUTELY NECESSARY:
- AS FAR AS INGREDIENTS FOR THE BREW, YOU WILL NEED:
- FOR BOTTLING, YOU WILL NEED:
- Extract Plus Steeped-Grain Procedure
- CRUSHING
- MASHING
- WORT RECOVERY OR LAUTERING
- WORT BOILING
- CLARIFYING
- CHILLING
- Grain Crushing
- Mashing
- The Mash: Magic Porridge
- Enzymes in Detail
- The Mini-Mash Method
- Infusion Mashing for All-Grain Brewing
- Doing It the Hard Way
- DECOCTION MASHING
- ADJUNCT MASHING
- EXTREME MASHING
- PARTI-GYLE
- DOUBLE BREWING
- SLIJM (BELGIAN TURBID MASH) MASHING
- OVERNIGHT MASHING
- SOUR MASHING
- Lautering and Sparging
- Additional Sparging Techniques
- BATCH SPARGING
- NO-SPARGE" BREWING
- BREW-IN-A-BAG
- Sparging with Recirculating Mash Systems
- The Boil
- What Happens in the Kettle
- Managing the Boil
- Cooling
- Cleaning Up
- Cleaning and Sanitizing Chemicals for the Home Brewery
- CLEANING
- SANITIZING
- STERILIZING
- BIOFILM
- CARBOHYDRATES
- GREASE
- PROTEIN RESIDUE
- SCALE
- CLEANING CHEMICALS
- ACID CLEANERS
- ALKALINE NON-CAUSTIC CLEANER
- CAUSTIC/SODIUM HYDROXIDE/LYE
- SANITIZING CHEMICALS
- ACID SANITIZERS
- CHLORINE BLEACH (SODIUM HYPOCHLORITE)
- CHLORINE DIOXIDE
- IODOPHOR
- ISOPROPYL ALCOHOL
- SODIUM METABISULFITE (CAMPDEN TABLETS)
- VODKA (40 PERCENT ETHANOL)
- Cleaning Your Equipment
- CARBOYS
- HOSES
- KETTLES
- SMALL STUFF
- Chapter 5 THE BREWERY
- Safety in the Brewery
- ELECTRICITY
- GAS CYLINDERS AND PRESSURE
- GLASS CARBOYS
- HEAT AND HOT WATER
- MOTORS
- PROPANE AND NATURAL GAS
- Your System, Your Goals
- Design Considerations
- FLOW CONTROL
- TEMPERATURE
- Gear
- Grain Mills
- Scales/Balances
- Burners, Flames, and Heaters
- Mash/Lauter Tuns
- HERMS, RIMS, and Direct-Heated Systems
- Grant (Wort Reciever)
- Moving Wort
- Hoses
- Pipe and Tubing Fittings
- Pumps
- CENTRIFUGAL PUMP
- GEAR PUMP
- ROTARY-VANE PUMP
- PERISTALTIC PUMP
- Brew Kettles
- Hop Back
- Wort Chiller
- Wort Aeration
- Fermenters
- Measurements and Instrumentation
- HYDROMETER
- REFRACTOMETER
- pH METER
- THERMOMETER
- Packaging Beer
- Bottling Gear
- Keg and Draft Systems
- Firkins, Pumps, and Real Ale
- Chapter 6 YEAST and FERMENTATION
- Yeast in Brewing
- BRETTANOMYCES
- SACCHAROMYCES CEREVISIAE
- SACCHAROMYCES PASTORIANUS
- TORULASPORA DELBRUECKII a.k.a. SACCHAROMYCES DELBRUECKII
- Yeast Biology
- CYTOPLASM
- NUCLEUS
- NUCLEOLUS
- ENDOPLASMIC RETICULUM (ER)
- BUD SCAR
- MITOCHONDRION
- LIPID STORAGE DROPLETS
- GOLGI APPARATUS
- VESICLES
- VACUOLE
- CELL WALL
- LYSOSOME
- Yeast and the Biochemistry of Beer Flavor
- Yeast Flavor Chemicals in Beer
- ALDEHYDES
- ESTERS
- FUSELS
- GLYCEROL
- ORGANIC ACIDS
- PHENOL
- SULFUR (SULFIDE AND SULFITE)
- VICINYL DIKETONES: DIACETYL AND 2,3-PENTANEDIONE
- Yeast Growth and Fermentation
- Yeast Types
- YEAST-STRAIN FLAVOR AND PERFORMANCE CHARACTERISTICS
- ALCOHOL TOLERANCE
- AROMA
- ATTENUATION
- FLOCCULATION
- TEMPERATURE RANGE/COLD TOLERANCE
- BELGIAN YEAST
- ENGLISH YEAST
- EUROPEAN (RHINE VALLEY) YEAST
- HEFEWEIZEN
- LAGER
- DRIED YEAST
- Wild Yeast: Aliens in Your Brewery
- BRETTANOMYCES (OR BRETT)
- LACTOBACILLUS
- MIXED BELGIAN CULTURES
- The Care and Feeding of Yeast
- AVOIDING PROBLEMS WITH YEAST
- Pitching Rates
- Wort Aeration
- Yeast Unleashed: Practical Fermenting
- Conditioning and Maturation
- FININGS
- ENZYME FININGS (CLARITY FERM, BREWERS' CLAREX)
- GELATIN
- ISINGLASS
- PVPP (POLYCLAR)
- SILICA GEL
- FILTRATION
- Packaging and Serving Your Beer
- Capping It Off: Bottling
- BOTTLING STEP-BY-STEP
- BOTTLE TYPES
- The Delights of Kegging
- CARBONATING IN THE KEG
- SERVING DRAFT BEER
- DRAFT-LINE TUBING AND ITS RESTRICTION PRESSURES
- COUNTER-PRESSURE BOTTLING
- Cellaring Your Beer
- Wood- and Barrel-Aged Beers
- Chapter 7 THE ART and SCIENCE of the RECIPE
- Thinking Through Your Goals
- Integrating Ingredients and Process
- Record Keeping
- Worksheet Instructions
- TARGETS
- MASH TIME AND TEMPERATURE
- WATER
- MASH TYPE
- GRAINS AND ADJUNCTS
- HOPS
- FERMENT STAGE
- OTHER
- Art and the Brewer
- KNOW YOUR AUDIENCE (AND YOURSELF)
- TELL STORIES
- PUSH YOUR AUDIENCE
- The Tools of the Art
- THE BIG IDEA
- DISCRETION/ECONOMY
- CONTRAST/TENSION
- MANAGING COMPLEXITY
- HIERARCHY
- SCALE
- CRAFT
- REFINE: LATHER, RINSE, REPEAT
- Ideas and Inspirations
- Structuring a Beer
- RECIPE STRATEGIES FOR LIGHT-COLORED BEERS
- RECIPE STRATEGIES FOR AMBER BEERS
- RECIPE STRATEGIES FOR RED AND BROWN BEERS
- RECIPE STRATEGIES FOR BLACK BEERS
- The Numbers Game
- Calculating the Grain Bill
- GRAVITY CALCULATIONS
- CALCULATING COLORS
- GRIST FORMULATION FOR RED ALE
- Hops in the Recipe
- CALCULATING HOP ADDITIONS
- THINKING THROUGH A RECIPE
- Other Flavorings
- Spices and Seasonings in the Recipe
- Recipe Considerations for Fruit Beers
- Yeast and Fermentation Choices
- Chapter 8 RECIPES: STYLES and BEYOND
- Calculations and Assumptions
- Brewing Methods in the Recipes
- EXTRACT PLUS STEEPED-GRAIN
- MINI MASH
- ALL-GRAIN INFUSION MASH
- About Styles
- A Timeline of Beer History and Technology
- A Brewer's Overview of Beer Styles
- English Ale, Stout, and Porter
- THE PALE ALE FAMILY
- AMBER/BISCUIT
- CARAMEL MALT
- HONEY MALT
- MELANOIDIN
- PILS
- VIENNA, MUNICH
- STRONG ALES, OLD ALES, AND BARLEY WINES
- BRITISH BROWN AND MILD ALES
- STOUTS AND PORTERS
- BLACK PATENT MALT
- DEBITTERED/DEHUSKED ROASTED MALT
- CHOCOLATE WHEAT OR RYE
- ROASTED UNMALTED BARLEY
- CHOCOLATE, PALE CHOCOLATE
- BROWN MALT
- PORTER AND STOUT SUBSTYLES
- MILD/BROWN AND ROBUST PORTER
- BALTIC PORTER
- IRISH DRAUGHT STOUT
- IRISH EXPORT AND FOREIGN EXPORT STOUT
- OATMEAL STOUT
- IMPERIAL STOUT
- SCOTLAND AND ITS BEER TRADITIONS
- BRITISH ALE STYLES BY THE NUMBERS
- German Ales, Hybrid Ales, and Weissbier
- GERMAN ALES: ALT AND KÖLSCH
- NORTH AMERICAN HYBRID ALES
- THE KING OF WHEAT BEERS: GERMAN HEFEWEIZEN
- HYBRID ALE AND WHEAT BEER STYLES BY THE NUMBERS
- Lager
- BOHEMIAN PILSNER
- GERMAN PILSNER
- MUNICH HELLES
- DORTMUNDER EXPORT
- AMERICAN PRE-PROHIBITION LAGER
- AMERICAN ADJUNCT LAGER
- AMERICAN LIGHT LAGER
- AMERICAN MALT LIQUOR
- MÄRZEN/VIENNA/OKTOBERFEST/SPEZIAL
- MUNICH DUNKEL
- CZECH DARK LAGER
- SCHWARZBIER
- BALTIC PORTER
- MAIBOCK/HELLER BOCK
- DARK (DUNKEL) BOCK
- DOPPELBOCK
- LAGER BEER STYLES BY THE NUMBERS
- Belgium
- A BACKWARD HISTORY OF BELGIAN BREWING
- TODAY
- 1978
- 1974
- 1965
- 1965
- 1958
- 1950
- 1934
- 1932
- 1926
- 1920
- 1919
- 1917-1919
- 1908
- 1907
- 1902-1903
- 1890-1900
- c. 1887
- 1886
- 1885
- c. 1870
- 1851
- 1839
- c. 1836
- 1836
- 1822
- 1789
- c. 1400
- c. 1300
- c. 700 B.C.E.
- BELGIAN PALE ALE
- BELGIAN BLONDE AND STRONG GOLDEN ALES
- ABBEY AND TRAPPIST BEERS
- BELGIAN STRONG DARK ALE
- SAISON
- BELGIAN BEER STYLES BY THE NUMBERS
- WITBIER
- BIÈRE DE GARDE
- New American Classics
- AMERICAN CRAFT BEER STYLES
- AMERICAN AMBER, PALE ALE, AND IPA
- RED ALES
- AMERICAN BROWN ALES
- AMERICAN PORTER AND STOUT
- IMPERIALIZATION
- AMERICAN-STYLE ALES BY THE NUMBERS
- AMERICAN WHEAT ALE
- FREAKIN' THE EURO LAGERS
- FLAKY LITTLE GRANOLA LAGER
- NAMIBIAN PALE LAGER
- NOVEMBERFEST
- TRIPEL MAIBOCK
- Planet Homebrew
- Italy
- Scandinavia
- Brazil
- CUMARU (Dipteryx odorata)
- HONEY
- RAPADURA SUGAR
- TROPICAL FRUIT
- TROPICAL HARDWOOD
- Argentina
- Nuevo Latino Cerveza en Chicago
- Australia and New Zealand
- Ingredient-Driven Beers
- Herb and Spice Beers
- SPICED BEERS IN JOLLY OLD ENGLAND
- THE BELGIAN APPROACH
- AMERICAN HERB AND SPICE BEERS
- Creative Fruit Beers
- MANGO AMERICAN WHEAT
- LYCHEE WITBIER
- APPLE PIE AMBER ALE
- BLACKCURRANT MILD ALE
- CHERRY-POPPIN' DOPPELBOCK
- BLACK RASPBERRY SAISON
- PASSIONFRUIT DOUBLE IPA
- Vegetable-Flavored Beers
- PUMPKIN
- SMOKIN' HATCH IPA
- PUMPKIN BELGIAN AMBER
- SWEE'PO RED ALE
- Screw Styles
- Brewing with the Seasons
- SPRING
- DOBBELT-ØL
- INDIA WHEAT ALE
- SAISON DU PRINTEMPS
- SUMMER
- AL'S PALS PRE-PRO CREAM ALE
- RHINEBOTTOM BLACK KÖLSCH
- BILLY'S BONG-SMOKED WIT
- DUMPSTER-DIVER OATEN HONEY GOLDEN ALE
- AUTUMN
- DÜSSELKÖLSCHFEST MASHUP
- BELGIAN AMBRÉE
- WINTER
- MONSTER MASH BROWN ALE
- RED VELVET ALE
- Brewing the Perfect Party Beer
- Chapter 9 TROUBLESHOOTING
- Ingredients, Recipes, and Brewing
- YIELD
- SPARGING
- BOILING
- Yeast and Fermentation Behavior
- FERMENTATION
- Sensory Problems
- AROMA
- APPEARANCE
- TASTE
- MOUTHFEEL, TEXTURE, AND ASTRINGENCY
- Packaging and Serving Problems
- Resources
- Conversion Scales for Common Units of Brewing Measurement
- Weights and Measures Conversions (U.S./U.K.)
- Glossary of Beer and Brewing Terms
- A
- B
- C
- D
- E
- F
- G
- H
- I
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- Y
- Z
- Further Reading
- Modern Books on Beer Styles and Brewing
- Historical Brewing Texts
- Organizations
- Schools
- Herb and Spice Resources
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- Y
- Z
- About the Author
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