Introduction to Homebrewing Kevin P. Davis, Ph. D. 5/6/10
Broad Overview <ul><ul><li>Avoiding the Backstory </li></ul></ul><ul><ul><li>Discussing the process </li></ul></ul><ul><ul...
Brewer's Motto <ul><li>Relax, Have a Homebrew </li></ul>
Three Phases <ul><ul><li>Boiling </li></ul></ul><ul><ul><li>Fermentation </li></ul></ul><ul><ul><li>Conditioning </li></ul...
Ingredient 1: Water <ul><ul><li>Tap </li></ul></ul><ul><ul><li>Spring water </li></ul></ul><ul><ul><li>Additives </li></ul...
Ingredient 2: Malt <ul><ul><li>Malted barley or wheat </li></ul></ul><ul><ul><li>Liquid extract or dry </li></ul></ul><ul>...
Other Fermentables
Ingredient 3: Hops <ul><ul><li>Purpose </li></ul></ul><ul><ul><ul><li>Alpha acid conversion provides bitterness </li></ul>...
Types of Hops <ul><ul><li>Noble Hops </li></ul></ul><ul><ul><ul><li>Hallertau </li></ul></ul></ul><ul><ul><ul><li>Herzbruc...
Ingredient 4: Yeast <ul><ul><li>Eats sugar, emits alcohol, burps CO2 </li></ul></ul><ul><ul><li>Two general categories </l...
Yeast Starter
Cooking <ul><li>Steps to a great wort: </li></ul><ul><ul><li>Boil water </li></ul></ul><ul><ul><li>Add fermentables </li><...
Boil Options <ul><li>Partial boil </li></ul><ul><li>Full boil </li></ul>... beware boil-over, use Fermcap-S
Pitching Yeast <ul><ul><li>Chill the Wort to 75 degrees </li></ul></ul><ul><ul><li>Be quick (avoid oxidization or contamin...
Types of Fermenter
Sanitation <ul><li>Single most important factor for producing good brew </li></ul><ul><ul><li>Clean your gear (clean to th...
Bottle or Keg?
What to Brew? <ul><ul><li>Beer Judge Certification Program recognizes 23 basic categories </li></ul></ul><ul><ul><li>Broke...
Beginner Styles <ul><ul><li>Styles suited to simple boil, pitch, ferment, condition cycle </li></ul></ul><ul><ul><li>Mostl...
Intermediate Styles <ul><ul><li>High gravity, tricky yeast, adjuncts, extra steps </li></ul></ul><ul><ul><li>Still mostly ...
Pre-Boil Tea <ul><ul><li>Refers to steeping grains prior to boil (170 deg. for 30 min) </li></ul></ul><ul><ul><li>Adds fla...
Advanced Styles <ul><ul><li>Partial mash, extended fermentation, temperature control, controlled contamination </li></ul><...
Temperature Control for maintaining a target temperature or lagering
All-Grain Brewing <ul><ul><li>Advanced technique </li></ul></ul><ul><ul><li>No extract, hence &quot;all grain&quot; </li><...
Determining Alcohol Content <ul><li>Hydrometer measures specific gravity (relative density) </li></ul><ul><li>% Alcohol By...
Other Homebrew Projects Mead Melomel Metheglin
Other Homebrew Projects <ul><ul><li>Sake - Rice Wine </li></ul></ul><ul><ul><li>Need to convert the starch to sugar with K...
Other Homebrew Projects <ul><ul><li>Gruit - herbal, unhopped beer </li></ul></ul><ul><ul><ul><li>Wormwood </li></ul></ul><...
Online Supply http://www.austinhomebrew.com http://www.midwestsupplies.com/ http://www.northernbrewer.com/
Organizations <ul><li>http://www.knaves.org/ </li></ul>http://www.homebrewersassociation.org/ http://www.b jcp.org
Local Craft Breweries
References
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Introduction to Homebrewing

  1. 1. Introduction to Homebrewing Kevin P. Davis, Ph. D. 5/6/10
  2. 2. Broad Overview <ul><ul><li>Avoiding the Backstory </li></ul></ul><ul><ul><li>Discussing the process </li></ul></ul><ul><ul><li>Resources/Community </li></ul></ul>
  3. 3. Brewer's Motto <ul><li>Relax, Have a Homebrew </li></ul>
  4. 4. Three Phases <ul><ul><li>Boiling </li></ul></ul><ul><ul><li>Fermentation </li></ul></ul><ul><ul><li>Conditioning </li></ul></ul>
  5. 5. Ingredient 1: Water <ul><ul><li>Tap </li></ul></ul><ul><ul><li>Spring water </li></ul></ul><ul><ul><li>Additives </li></ul></ul><ul><ul><li>Defined styles </li></ul></ul>
  6. 6. Ingredient 2: Malt <ul><ul><li>Malted barley or wheat </li></ul></ul><ul><ul><li>Liquid extract or dry </li></ul></ul><ul><ul><li>Light through dark </li></ul></ul>
  7. 7. Other Fermentables
  8. 8. Ingredient 3: Hops <ul><ul><li>Purpose </li></ul></ul><ul><ul><ul><li>Alpha acid conversion provides bitterness </li></ul></ul></ul><ul><ul><ul><li>Antiseptic effects </li></ul></ul></ul><ul><ul><li>Length of time in boil determines isomerization of alpha acids in the hops </li></ul></ul><ul><ul><ul><li>Bittering: longer boil times (60 minutes) </li></ul></ul></ul><ul><ul><ul><li>Flavoring: intermediate boil times (15-30 minutes) </li></ul></ul></ul><ul><ul><ul><li>Aroma: short boil times (0-5 minutes, dry hopping) </li></ul></ul></ul>
  9. 9. Types of Hops <ul><ul><li>Noble Hops </li></ul></ul><ul><ul><ul><li>Hallertau </li></ul></ul></ul><ul><ul><ul><li>Herzbrucker </li></ul></ul></ul><ul><ul><ul><li>Saaz </li></ul></ul></ul><ul><ul><ul><li>Spalt </li></ul></ul></ul><ul><ul><ul><li>Tettnanger </li></ul></ul></ul><ul><ul><li>Dozens of others </li></ul></ul><ul><ul><li>Whole leaf or pellet </li></ul></ul>
  10. 10. Ingredient 4: Yeast <ul><ul><li>Eats sugar, emits alcohol, burps CO2 </li></ul></ul><ul><ul><li>Two general categories </li></ul></ul><ul><ul><ul><li>Ale yeast (top) </li></ul></ul></ul><ul><ul><ul><li>Lager yeast (bottom) </li></ul></ul></ul><ul><ul><li>Imparts general characteristics of flavor </li></ul></ul><ul><ul><li>Dozens of varieties </li></ul></ul><ul><ul><li>Liquid yeasts </li></ul></ul><ul><ul><ul><li>White Labs </li></ul></ul></ul><ul><ul><ul><li>Wyeast </li></ul></ul></ul><ul><ul><li>Dry yeasts </li></ul></ul><ul><ul><ul><li>Danstar </li></ul></ul></ul><ul><ul><ul><li>Coopers Ale </li></ul></ul></ul>
  11. 11. Yeast Starter
  12. 12. Cooking <ul><li>Steps to a great wort: </li></ul><ul><ul><li>Boil water </li></ul></ul><ul><ul><li>Add fermentables </li></ul></ul><ul><ul><li>Return to boil </li></ul></ul><ul><ul><li>Add hops per recipe </li></ul></ul><ul><ul><li>Boil per recipe </li></ul></ul><ul><ul><li>Chill quickly to pitching temperature </li></ul></ul>
  13. 13. Boil Options <ul><li>Partial boil </li></ul><ul><li>Full boil </li></ul>... beware boil-over, use Fermcap-S
  14. 14. Pitching Yeast <ul><ul><li>Chill the Wort to 75 degrees </li></ul></ul><ul><ul><li>Be quick (avoid oxidization or contamination) </li></ul></ul><ul><ul><li>Pitch your yeast </li></ul></ul><ul><ul><li>Aerate </li></ul></ul>
  15. 15. Types of Fermenter
  16. 16. Sanitation <ul><li>Single most important factor for producing good brew </li></ul><ul><ul><li>Clean your gear (clean to the naked eye) </li></ul></ul><ul><ul><li>Sanitize your gear  </li></ul></ul><ul><ul><ul><li>Soak in a commercial product </li></ul></ul></ul><ul><ul><ul><ul><li>BrewVint Cleanitizer </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Five Star StarSan </li></ul></ul></ul></ul><ul><ul><ul><li>Do not rinse </li></ul></ul></ul><ul><ul><li>Do not let anything unsanitized touch the wort </li></ul></ul>
  17. 17. Bottle or Keg?
  18. 18. What to Brew? <ul><ul><li>Beer Judge Certification Program recognizes 23 basic categories </li></ul></ul><ul><ul><li>Broken down further into styles </li></ul></ul><ul><ul><li>What makes a style? </li></ul></ul><ul><ul><ul><li>Bitterness (IBU) </li></ul></ul></ul><ul><ul><ul><li>Color (SRM) </li></ul></ul></ul><ul><ul><ul><li>Alcohol content (ABV) </li></ul></ul></ul><ul><ul><ul><li>Type of Yeast </li></ul></ul></ul><ul><ul><ul><li>Type of Malt </li></ul></ul></ul><ul><ul><ul><li>Sensory experience </li></ul></ul></ul><ul><ul><ul><li>Adjuncts </li></ul></ul></ul>
  19. 19. Beginner Styles <ul><ul><li>Styles suited to simple boil, pitch, ferment, condition cycle </li></ul></ul><ul><ul><li>Mostly Ales: </li></ul></ul><ul><ul><ul><li>IPA </li></ul></ul></ul><ul><ul><ul><li>Blonde Ale </li></ul></ul></ul><ul><ul><ul><li>American Pale Ale </li></ul></ul></ul><ul><ul><ul><li>Oatmeal Stout </li></ul></ul></ul><ul><ul><ul><li>Scottish Ales </li></ul></ul></ul><ul><ul><ul><li>Weissbier </li></ul></ul></ul><ul><ul><ul><li>English Bitter </li></ul></ul></ul>
  20. 20. Intermediate Styles <ul><ul><li>High gravity, tricky yeast, adjuncts, extra steps </li></ul></ul><ul><ul><li>Still mostly ales: </li></ul></ul><ul><ul><ul><li>Belgian Strong (dark or golden) </li></ul></ul></ul><ul><ul><ul><li>Belgian Dubbel or Trippel </li></ul></ul></ul><ul><ul><ul><li>Barley Wine </li></ul></ul></ul><ul><ul><ul><li>Smoked Beer </li></ul></ul></ul><ul><ul><ul><li>Spice, Herb, or Vegetable Beer </li></ul></ul></ul><ul><ul><ul><li>Witbier </li></ul></ul></ul><ul><ul><ul><li>Wood-aged Beer </li></ul></ul></ul>
  21. 21. Pre-Boil Tea <ul><ul><li>Refers to steeping grains prior to boil (170 deg. for 30 min) </li></ul></ul><ul><ul><li>Adds flavor, color, or even sugars </li></ul></ul><ul><ul><li>Examples: </li></ul></ul><ul><ul><ul><li>Crystal  </li></ul></ul></ul><ul><ul><ul><li>Chocolate </li></ul></ul></ul><ul><ul><ul><li>Black Patent </li></ul></ul></ul><ul><ul><ul><li>Wheat </li></ul></ul></ul><ul><ul><ul><li>Rye </li></ul></ul></ul><ul><ul><ul><li>Munich </li></ul></ul></ul>
  22. 22. Advanced Styles <ul><ul><li>Partial mash, extended fermentation, temperature control, controlled contamination </li></ul></ul><ul><ul><li>Ales or Lagers </li></ul></ul><ul><ul><ul><li>Rauchbier </li></ul></ul></ul><ul><ul><ul><li>Doppelbock </li></ul></ul></ul><ul><ul><ul><li>Lambic </li></ul></ul></ul><ul><ul><ul><li>Eisbock </li></ul></ul></ul><ul><ul><ul><li>Roggenbier </li></ul></ul></ul><ul><ul><ul><li>Standard American Lager </li></ul></ul></ul><ul><ul><ul><li>Imperial Stout </li></ul></ul></ul>
  23. 23. Temperature Control for maintaining a target temperature or lagering
  24. 24. All-Grain Brewing <ul><ul><li>Advanced technique </li></ul></ul><ul><ul><li>No extract, hence &quot;all grain&quot; </li></ul></ul><ul><ul><li>Greatest amount of control </li></ul></ul><ul><ul><li>Extra equipment is needed </li></ul></ul><ul><ul><li>Infusion or decoction </li></ul></ul>
  25. 25. Determining Alcohol Content <ul><li>Hydrometer measures specific gravity (relative density) </li></ul><ul><li>% Alcohol By Volume (ABV) = (O.G. - F.G.) * 131 </li></ul><ul><li>Ex:  </li></ul><ul><li>     O.G.: 1.060 </li></ul><ul><li>     F.G.: 1.014 </li></ul><ul><li>     ABV =  ( 1.060 * 1.014 ) * 131 = .046 * 131 = 6.03 % ABV </li></ul>
  26. 26. Other Homebrew Projects Mead Melomel Metheglin
  27. 27. Other Homebrew Projects <ul><ul><li>Sake - Rice Wine </li></ul></ul><ul><ul><li>Need to convert the starch to sugar with Koji mold </li></ul></ul>
  28. 28. Other Homebrew Projects <ul><ul><li>Gruit - herbal, unhopped beer </li></ul></ul><ul><ul><ul><li>Wormwood </li></ul></ul></ul><ul><ul><ul><li>Mugwort </li></ul></ul></ul><ul><ul><ul><li>Bog Myrtle </li></ul></ul></ul>
  29. 29. Online Supply http://www.austinhomebrew.com http://www.midwestsupplies.com/ http://www.northernbrewer.com/
  30. 30. Organizations <ul><li>http://www.knaves.org/ </li></ul>http://www.homebrewersassociation.org/ http://www.b jcp.org
  31. 31. Local Craft Breweries
  32. 32. References

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