Introduction to Homebrewing

Introduction to Homebrewing

Kevin P. Davis, Ph. D.5/6/10

Broad Overview

• Avoiding the Backstory• Discussing the process• Resources/Community

Brewer's Motto

Relax, Have a Homebrew

Three Phases

• Boiling• Fermentation• Conditioning

Ingredient 1: Water

• Tap• Spring water• Additives• Defined styles

Ingredient 2: Malt

• Malted barley or wheat• Liquid extract or dry• Light through dark

Other Fermentables

Ingredient 3: Hops

• Purposeo Alpha acid conversion provides bitternesso Antiseptic effects

• Length of time in boil determines isomerization of alpha acids in the hopso Bittering: longer boil times (60 minutes)o Flavoring: intermediate boil times (15-30 minutes)o Aroma: short boil times (0-5 minutes, dry hopping)

Types of Hops

• Noble Hopso Hallertauo Herzbruckero Saazo Spalto Tettnanger

• Dozens of others• Whole leaf or pellet

Ingredient 4: Yeast

• Eats sugar, emits alcohol, burps CO2• Two general categories

o Ale yeast (top)o Lager yeast (bottom)

• Imparts general characteristics of flavor• Dozens of varieties• Liquid yeasts

o White Labso Wyeast

• Dry yeastso Danstaro Coopers Ale

Yeast Starter

Cooking

Steps to a great wort:• Boil water• Add fermentables• Return to boil• Add hops per recipe• Boil per recipe• Chill quickly to pitching temperature

Boil Options

Partial boil Full boil

... beware boil-over, use Fermcap-S

Pitching Yeast

• Chill the Wort to 75 degrees• Be quick (avoid oxidization or

contamination)• Pitch your yeast• Aerate

Types of Fermenter

Sanitation

Single most important factor for producing good brew

• Clean your gear (clean to the naked eye)• Sanitize your gear 

o Soak in a commercial product BrewVint Cleanitizer Five Star StarSan

o Do not rinse• Do not let anything unsanitized touch the wort

Bottle or Keg?

What to Brew?

• Beer Judge Certification Program recognizes 23 basic categories

• Broken down further into styles• What makes a style?

o Bitterness (IBU)o Color (SRM)o Alcohol content (ABV)o Type of Yeasto Type of Malto Sensory experienceo Adjuncts

Beginner Styles

• Styles suited to simple boil, pitch, ferment, condition cycle• Mostly Ales:

o IPAo Blonde Aleo American Pale Aleo Oatmeal Stouto Scottish Aleso Weissbiero English Bitter

Intermediate Styles

• High gravity, tricky yeast, adjuncts, extra steps• Still mostly ales:

o Belgian Strong (dark or golden)o Belgian Dubbel or Trippelo Barley Wineo Smoked Beero Spice, Herb, or Vegetable Beero Witbiero Wood-aged Beer

Pre-Boil Tea

• Refers to steeping grains prior to boil (170 deg. for 30 min)• Adds flavor, color, or even sugars• Examples:

o Crystal o Chocolateo Black Patento Wheato Ryeo Munich

Advanced Styles

• Partial mash, extended fermentation, temperature control, controlled contamination

• Ales or Lagerso Rauchbiero Doppelbocko Lambico Eisbocko Roggenbiero Standard American Lagero Imperial Stout

Temperature Control

for maintaining a target temperature or lagering

All-Grain Brewing

• Advanced technique• No extract, hence "all grain"• Greatest amount of control• Extra equipment is needed• Infusion or decoction

Determining Alcohol Content

Hydrometer measures specific gravity (relative density)

% Alcohol By Volume (ABV) = (O.G. - F.G.) * 131

Ex:     O.G.: 1.060    F.G.: 1.014    ABV =  ( 1.060 * 1.014 ) * 131 = .046 * 131 = 6.03 % ABV

Other Homebrew Projects

Mead

MelomelMetheglin

Other Homebrew Projects

• Sake - Rice Wine• Need to convert the starch to sugar with Koji mold

Other Homebrew Projects

• Gruit - herbal, unhopped beero Wormwoodo Mugworto Bog Myrtle

Online Supply

http://www.austinhomebrew.com

http://www.midwestsupplies.com/

http://www.northernbrewer.com/

Organizations

http://www.knaves.org/

http://www.homebrewersassociation.org/

http://www.bjcp.org

Local Craft Breweries

References