Brian Kunath

The Brewer's Handbook

How to Brew Delicious Beers at Home

• Gebundenes Buch

Produktbeschreibung

The Brewer's Handbook is a handy, lay-flat guide that will raise aspiring homebrewers to their full potential. 

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Chartwell Books
• Seitenzahl: 224
• Erscheinungstermin: 9. Oktober 2018
• Englisch
• Abmessung: 239mm x 183mm x 20mm
• Gewicht: 816g
• ISBN-13: 9780785836605
• ISBN-10: 0785836608
• Artikelnr.: 52715598

Autorenporträt

Brian Kunath has been brewing his own beer since 1990. He is a member of the American Homebrewer's Association and has attended numerous lectures and microbrewing conventions. He has written on a wide range of subjects for such publications as The Sporting Times and the nationally recognized online publication, CitySearch.com. When he is not writing about beer, the self-confessed lupomaniac can be found in his garage "brewhouse" hovering over his kettle with a handful of hops muttering, "just a little more." He lives in Raleigh, North Carolina.

Inhaltsangabe

INTRODUCTION—History & Style (24pp)
Geography, trade, economics, and social climate have all influenced the
emergence of major beer styles. Beer, in one form or another, has been with
humanity for more than 8,000 years. Like the adaptive nature of human
beings, beer has changed with climate, and as people have forged
civilization, trade routes, and technological advancement, beer has always
been close at hand, mirroring the evolution of societies around the world.
This introduction to the wonderful world of beer includes:
* Early brews and lagers
* The assembly line and the return of tradition
* Beers of the world
CHAPTER ONE: How Beer is Made (30pp)
Beer is composed of four main ingredients: malt, hops, yeast, and water.
Each has its part to play and other ingredients can be added to achieve
certain characteristics. There are elements that mix, mingle, and interact
to form limitless varieties of ale and lager, but to achieve a quality
beer, first you need to know the science behind the magic of brewing. This
chapter includes:
* Mash off, vorlauf, and lautering
* Mashing, boiling, and pitching yeast
* Cooling, conditioning, and filtering
* How to brew your first batch of beer
* Complete step-by-steps to successful brewing
CHAPTER TWO : Ingredients (28pp)
The following sections explore the ingredients used by home-brewers in
greater detail. Included in these sections are tips on how to use and store
each ingredient. By understanding how each ingredient affects the
characteristics of your beer, you will gain knowledge and control over your
procedure. The end result is better beer and more consistent results. This
chapter includes:
* Barley basics and the malting process
* Malt forms and characteristics
* Specialty malts and how to use them
* Hops cultivation and anatomy
* Bitter resins, aromatic oils, forms, and storage
* Yeast—the taming of the brew
* Fermentation
* Dry and liquid yeast
* Water and brewing salts
* Adjuncts and other additives—sugars, fruits, and finings
Chapter Three: Equipment (26pp)
The popularity of home brewing has prompted the emergence of a cornucopia
of brewing equipment and gadgetry. What was once a grass-roots venture
where “equipment” meant a pot, a bucket, and a couple of dozen bottles has
proliferated into an evolving hobby supported by businesses that supply
everything needed to brew professional-quality beer, along with some
technocrat advances. This chapter includes:
* Pots and pans—brew-pots, strainers, and funnels
* Fermenting equipment—plastic buckets, carboys, and tubing
* Measuring devices—thermometers and hydrometers
* Wort chillers and coolers—immersion wort chillers and counter-flow
wort chillers
* Gas burners and heaters—outdoor propane cookers
* Accessories—Steeping bags, grain mills, and storage
* Filtering and sanitizing—water filters, beer filters, and cleaners
* Bottling—bottles, cappers, fillers, and racking canes
* The home bar—kegs, soda kegs, connectors, taps, and pressure
regulators
Chapter Four: Preparing to brew (12pp)
Good preparation is the key to home brewing. You will need to clean and
sanitize all of your equipment, organize and clean your work area, have all
necessary ingredients ready for use, and be prepared to follow a set
structure. This chapter includes:
* Getting organized
* How to clean and sanitize your equipment
Chapter Five : intermediate brewing (30pp)
This chapter will introduce advanced concepts and techniques aimed at
helping you to produce better beer. Some terms that have been glossed over
earlier will be explored in greater detail, and you will be introduced to
some new procedures. This section is intended for the brewer who has
reached a level of ease and comfort with the novice procedure explained in
earlier chapters, and is ready to step-up his or her knowledge and brewing
system. This chapter includes:
* Meditating on malt—partial mash brewing
* Predicting gravity and color
* Entering the cone
* Predicting bitterness
* Preparing a yeast starter—how to avoid culture shock
* pH and brewing
* Ions and minerals
* Kegging
Chapter Six: Charts & Worksheets (20pp)
The intermediate worksheets are designed to help you make great home-brew!
Using these aids in conjunction with the other information in this book,
you will gain a better understanding of how each home-brew recipe affects
your beer; organize all needed recipe and procedural information in one
accessible area (no frantic mid-brew page-flipping); evaluate your efforts;
and keep all those great batch sessions filed for later reference. As your
knowledge increases, you can even create your own recipes. This chapter
includes:
* Recipe worksheet
* Home-brew flowchart—hot side to cold side
* Results journal
* Complete instructions for using this section
Chapter Seven: Explore & Appreciate (26pp)
The following are some intermediate recipes culled from home-brew supply
shops across the United States. These recipes are a little more complex
than the recipe in Chapter One. Some are partial mash, others require the
preparation of a yeast starter, and I’ve even thrown in a few lagers.  This
chapter includes:
* Maiden’s Dream Ale
* Belgian Wit Ale
* Aloha Pale Ale
* Scottish Ale
* Dry Stout
* Porter
* Bohemian Pilsner
* California Common
* Raspberry Amber
Chapter Eight: For your Reference (20pp)
To help make sure your home-brews are always successful and you continue to
enjoy the process, this section includes tables and lists with all the
pertinent information you need in an easy-to-read format for when you are
in a mid-brew hurry. This chapter includes:
* Swapping malts
* Predicting color
* Beer style guidelines
* Troubleshooting
* Predicting bitterness
* Malt profiles
* Adjunct and sugar profiles
* Hop profiles
* Hop utilization table
* Glossary and bibliography
Index and Credits (3PP)