Brewing Process all grain
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- Madeline King
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1 Brewing Process all grain
2 Water treatment Chlorine/Chloramine removal Mineral composition Brewing salts Acid additions Mash PH stabilizer
3 Grist Building Milling Importance of milling
4 Mashing PH Temperature Grist/water ratio 1.3 Quarts/lb
5 Vorlauf Recirculating to clear the wort
6 Lautering Separating the wort from the grist
7 Sparging Rinsing the grains Temperature PH Oversparging problems
8 Boiling Reasons for boiling Sanitize Concentrate Precipitate Hop additions Bitter Flavor Other additions Antifoam Nutrient Protein precipitate aids
9 Whirlpool Trub settlement
10 Chilling Cooling wort Pitching temp Fermentation temp Chill haze
11 Aerating oxygen
12 Pitching Yeast Adding yeast in a sterile manner Viability Vitality
13 Fermenting The importance of a vigorous fermentation Fermentation temperature importance Phases Lag Log Stationary Death Diacetyl rest How to know when it s finished FG PH Co2 Yeast Lysis
14 Dry Hopping 1-5 oz per 5 gallons When to add them How to add them
15 Cold Crashing Yeast Floculation Chill Haze
16 Brewing Tests Gravity PH Temperature Iodine Diacetyl Chlorine Acetaldehyde
17 Pros and Cons Pros Produces the best beer No limits to ingredients Cons Lengthy Requires the most equipment
18 Brewing Process - Extract
19 Specialty grains Heat water to steeping temp Steep grains for 30 min Remove specialty grains
20 Extract Dry malt extract Liquid malt extract Incorporating extract
21 Pros and Cons Pros Quicker Easier Less equipment required Cons Difficult to produce a light colored beer Limited malt variety More expensive
22 Brewing Process Brew in a bag Similar to traditional brewing Utilize your boil kettle as a mash tun
23 Pros and Cons Pros Less equipment required Same malt variety as all grain Cons Low efficiency Cloudy wort Higher possibility of astringency
24 Packaging The importance of keeping Oxygen out Bottles Bottle conditioning 1 oz corn sugar per gallon Kegs Forced carbonation Pressures and temperature relation Pouring pressure requirements
25
26 Cleaning The importance Caustics and detergents Soil removal Acids Mineral removal Sanitizers Kills bacteria and molds
27 Chemical Safety Read instructions carefully Dilution rates temperature Accidental ingestion Dangerous fumes Thoroughly rinse Never mix chemicals
28 Problem solving Off Flavors Hydrogen sulfide (rotten eggs) Yeast strain dependent Bacterial infection Acetic acid (Vinegar) Bacterial infection Acetaldehyde (green apple) Young beer Astringent Oversparging High percentage of roasted malts High Brewhouse PH Old hops Diacetyl (artificial butter) Yeast strain dependent Diacetyl rest Bacterial infection Dimethyl Sulfide (cooked vegetables) Non-vigorous boil
29 Problem solving Off Flavors Estery/fruity Yeast strain dependent High temperature Phenols Chlorophenol Chlorine Poor fermentation Metallic Iron in the brewing water Poorly stored or old malt Oxidation Exposure to oxygen Wort above 80F Beer Skunky Photochemical reaction between light and isomerized hop compounds
30 Problem Solving - Other High final gravity Incomplete fermentation Unhealthy yeast Didn t get full conversion in the mash. Fermentation Temperature too cold Too many simple sugars Low final gravity Infection Low mash temp Too many simple sugars Carbonation problems Overcarbed Undercarbed
31 Recipe formulation Recipe Programs BeerSmith Ibrewmaster Brewtarget Beer tools
32 Beer Styles World beer cup guidelines Great American Beer Fest Guidelines Beer judging certificate program guidelines
33 Recipe Formulation Ingredients My process for formulating a recipe Beer Style Draw inspiration Recipe starting point malt forward Malt Yeast Hops Yeast Forward Yeast Malt Hops Hop Forward Hops Malt Yeast
34 Recipe Formulation - Process Water treatment Mash temp Fermentation temp Co2 volume (carbonation)
35 Country Mile Kölsch
36 Hayloft Hefeweizen
37 Kick the Can IPA
38 Formulate a new recipe
39 Resources Books How to Brew John Palmer Brewing elements series Water John Palmer and Colin Kaminski Yeast Christ White and Jamil Zainasheff Malt John Mallet Hops Stan Hieronymus
40 Resources Magazines Brew Your Own Zymurgy Craft Beer and Brewing New Brewer Beer Advocate Draft
41 Resources Podcasts Brewing Network Basic Brewing Beer Smith Final Gravity
42 Resources Equipment, Ingredients, chemicals and Recipes Your local homebrew store! Taylors Pantry, Sioux Falls Steins and Vines, Sioux Falls Hombrewing.org Northern Brewer/Midwest supply
43 Final Comments Choose quality ingredients Happy yeast makes happy beer Process is important Keep recipes simple Brewing can be as simple or as complicated as you want it to be Don t be afraid to try new things Keep good notes Read published works Relax and have a homebrew
44 Questions?
ACETALDEHYDE High amount of fermentable sugars
ALCOHOLIC overpowering alcohol flavor, acetone, paint thinner, sharp ACETALDEHYDE High amount of fermentable sugars High fermentation temperature green apples, grassy, acetic(vinegar), cidery Underpitching
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