The Homebrewer's Companion

by Papazian, Charles

• ISBN13: 9780060584733
• ISBN10: 0060584734
• Format: Paperback
• Copyright: 2010-04-20
• Publisher: HarperCollins Publications

Summary

More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing. "Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it." -- Charlie Papazian Get the Most from Your Malt! Easy-to-follow techniques and trouble-shooting tips Answers to the most-often asked questions A guide to world beer styles Useful facts on fermenting, yeast culturing and stove-top boiling Charts, tables, support information and much, much more Over 60 exotic recipes to try -- from "You'll See" Coriander Amber Ale to Waialeale Chablis Mead Make sure to check out the third edition of The Complete Joy of Homebrewing.

Table of Contents

Foreword	1	(3)
Beer Is My Business and I'm Late for Work	4	(5)
Introduction	9	(1)
The Golden Rule	10	(3)
THE HOMEBREWER'S COMPANION	13	(90)
Choosing and Using Ingredients: Simple Improvements
An Important reminder
Boiling
Your stove
Sugar and kit instructions
Changing your yeast
Enhancing your yeast's performance
German styles, English styles, American styles. Getting to yes
Don't blame it on the malt
Improve your water. Improve your beer
Kit beers: Simple finesse with hops
Siphoning sense Do you have a problem?
Sanitizing contaminators
Wash your hands
Cheap sanitation
Taste it
Ingredients, Process and Equipment-and Beer!
Malt	25	(23)
Malt extract
Does freshness really make a difference?
Knowledge is yeast? Yeast is knowledge? Knowledgeable brewing
The well-attenuated body
Recipe conversions
Grain malts
Using specialty malts without mashing
The essential kernel: All about malt
A key to understanding malt
Specialty malt frenzy
Color
Predicting extract and original gravity
Storage of malt
Malt table
Fermentable Adjuncts	48	(10)
Beer and allergies
Fermentable Grain Adjuncts Extract Table
Malting your own grains: A basic procedure for survival
Other Fermentable Adjuncts Extract Table
Fruits, herbs, spices, roots and the galaxy
Miscellaneous odds and ends
Hops	58	(15)
Bed hopping
Hop variety: It does matter
Hop anatomy. Warning: This may get ugly
Hop oils: Comparison of Typical Cohumulone, Myrcene, Humulene Proportions in Aroma and Bitter Varieties of Hops
Love and hate to the bitter end
IBU, BU, AAU, HBU. What's going on here?
Lupomaniacs and freshly picked hops
Bitterness, Flavor and Aroma
Finesse, flavor and aroma
Dry hopping
Hop madness. Hmmmm
Extract brewers' tip
Storage of hops
Additional references
Water	73	(13)
Chlorine, chlorine, nastiest stuff you might have ever seen
Nitrates and nitrites
Minerals matter!
Primary ions
Secondary ions
Mineral salts
Mineral Table
Getting it! pH, alkalinity and hardness
Minerals and beer styles
Approximate Ionic Concentrations of Classic Brewing Waters
Yeast	86	(17)
Names and strains
Dried and liquid yeasts
Reusing yeast sediment
Culturing dormant yeast in suspension
Yeast Types Available
Culturing and storing
Other Reasons to Propagate Yeast Kraeusening
Charging extended lager
Out with one and in with another
Yeast profiling
Truly Strange Yeasts
Brettanomyces
"Schizo" yeast
More indigenous yeast
And did you ever notice
Additional references
MAKING BEER: Equipment and Process	103	(172)
Equipment
The process
An outline of the beermaking process
Malting Barley
Milling: Crushing Your Grains
Mashing
Enzyme Activity During the Mashing Process
Phytase and the acid rest
Protease, peptidase and the protein rest
Beta glucanase and gums
Diastase and making sugars
Types of Mashing Procedures
The one-step infusion mash and chart
Two- or three-step infusion mash and chart
Two or three-step decoction mass and charts
Optimizing? What are we talking about here?
Mashing Vessel-the Mash-tun
The mash-tun/brewpot
The coolers
Plastic buckets
Mash tips
Lautering and Sparging
Temperature
Foundation
Filter bed
Collecting the extract
Begin sparging
When to stop
Some Practical Considerations
Measuring the runoff
How fast the runoff?
Stuck runoff
How much sparge water?
Sparging and Lautering Equipment-Your System
Plastic bucket systems
Fitting the picnic cooler
Stainless steel lauter-tuns
Boiling the Wort	136	(6)
Extracting hop bitterness
Protein coagulation
Evaporation of wort
Boilovers
Catch the Heat-Boiling Equipment
Stovetop boiling, gas and electric
Outdoor propane cookers
Immersion heaters
Brewing Kettles
Enameled brewpots
Stainless steel
Copper
Aluminum and other metals
Immersion-type electric kettles
Trub and Hop Removal	142	(7)
Removing hops
Trub and its removal
How much trub?
Trub: Its influence on fermentation and flavor
Trub: How to remove it
Trub, whirlpools and equipment
When to go the distance
Transferring Extract and Wort	149	(3)
Gravity and pumps
Spigots and valves
The simple hose
Chilling Effects: Cooling Your Wort	152	(8)
The principles of wort chilling: Why and how
The principles of heat exchange
Equipment and Techniques for Extract and Mash Extract Homebrewers
Chilling concentrated worts
Full wort boils: Extract and all-grain brewing
Pot-immersion method
Using ice
Coil immersion
Counterflow systems
Fermentation	160	(8)
Lager and ale
Before yeast metabolism begins
Choosing the yeast strain
Adequate yeast
Aeration
Yeast Metabolism and Fermentation
Single-stage fermentation or two-stage fermentation: Which is best? Again, it all depends
Stuck fermentation
Postfermentation
Fermentation Equipment for the Homebrewer	168	(13)
Aerators
Fermenters
The Burton Union System Controlling Fermentation and Lagering Temperature
Keeping it warm
Keeping it cool
Suck-back and Fermentation Locks
Transferring Beer from Here to There
Carbonation, Conditioning and other Gaseous Matters	181	(8)
Primers
Batch vs. bottle priming
Sugars for Priming Flat beer?
"Artificial" carbonation
Volumes of Carbon Dioxide
The Zen of bottling
Bottles and Bottling Equipment	189	(5)
Bottle color
Sizes, shapes and life-style
Plastic
Swing tops
Bottlecaps
Corks
Bottlecappers
Kegging and Draft Equipment	194	(8)
Some safety and quality-assurance considerations
Sediment-free draft beer
"On draft"-dispensing beer At the tap
What about that creamy Guinness head?
What about the long-lasting, dense head of German draft Pilsener?
Clear Beer with Filtration	202	(10)
Filtration equipment
Filtration Ratings
Measuring Devices	212	(2)
Hydrometers
Hydrometer Correction
Thermometers
Charismatic spoons and dipsticks
Color	214	(3)
The Color Intensity Curve
Beer Style Guidelines	217	(58)
Definition of terms
Outline of Beer Styles
Bibliography of Resources for Beer Style Guidelines
BEER RECIPES	275	(110)
Table of Recipes
A few assumptions
Hop Utilization
Ales
Pale ales
Brown ales
Belgian ales
Belgian Lambic
Porters
Stouts
Barley wines
German ales
Specialty and unusual brews
Ancient specialties
Lagers
Light-bodied lagers German and Czechoslovakian-style Pilsener
Oktoberfest and Vienna lagers
German Rauchbier
Münchner light
Münchner dunkel
Bocks and doppelbocks
Oh, Honey! Let It Be Mead
Guidelines For Formulating Recipes for Different Types of Mead
Honey and Water: Predicting Original Gravity
Mead Recipes
Sparkling mead
Still mead
Root Beer
Nonalcoholic Beers: How Are They Made?
Malta
Classic Beer Styles from Around the World	374	(6)
Indigenous beers and fermented beverages of the Americas
Asia
Africa
Oceania
Europe
The afterworld
Beer Worlds: Origin of Species and the Big Bang Theory	380	(5)
BEER EVALUATION: Is It Any Good?	385	(38)
Beer character: The dynamics of change
Beer character descriptors
Why evaluate beer?
Six senses for evaluation
Some Factors Influencing the Character of Beer
Ingredients
Process
Equipment Handling
Training camp!
Troubleshooter's Chart
Beer Aroma/Flavor Recognition
Savor the Flavor-Responsibly	410	(4)
Know Your Limit
Beer and Nutrition	414	(3)
One 12-oz, serving of beer
Allergies and beer
Gone With the Wind	417	(1)
Flatulence and beer
Beer and Food	418	(13)
A few words about cooking with beer
Choosing beer types to accompany a meal
An eight-course banquet
Bibliography of Resources	423	(8)
Books
Periodicals
Other Literature (pamphlets, brochures, etc.)
Individuals, Associations, Institutes and Businesses
Additional Technical Readings and Resources
Acknowledgments	431	(1)
Index	432