Methods of modern homebrewing : the comprehensive guide to contemporary craft beer brewing
Colby, Chris2017
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BEERS. Hey homebrewers--make better beer! Returning for his second book, Chris Colby highlights technique-driven brewing methods and procedures that homebrewers use to make modern beer. Geared towards more advanced techniques and tests like hopped wort products . . . A beer geek's dream! There is not a book like this on the market and a brewer would have to pore through numerous brewing texts, magazine articles and website posts to find all this information. Methods of Modern Homebrewing gives step-by-step instructions, and the major methods have photos for every step. The book also features useful charts for brewers to get information at a glance. For most of the major methods, a top-notch example recipe will be given. Learn the variety of ways to brew with malt extract; how all-grain brewing leads to mashing; when to lauter and boil and much more. This book will feature 100 recipes and 60 photos.
Main title:
Author:
Imprint:
Salem, MA : Page Street Publishing, 2017.
Collation:
224 pages : color illustrations ; 23 cm.
Notes:
Includes index.
Contents:
Machine generated contents note: Overview of Brewing -- Getting the Most from the Recipes -- What's Important? -- SECTION 1 BREWING WITH MOLT EXTRACT -- The Modern Extract With Grains Method -- American Extra Pale Ale -- British Golden Ale -- Winter Warmer -- American Amber Ale -- British Brown Ale -- Best Bitter -- Kola and Nutmeg Porter -- Small Partial Mash Method -- Vienna Lager -- Sticke Altbier -- Large Partial Mash Method -- Smoked Wee Heavy -- Saison -- Texas Two-Step Method -- American Ipa -- No Boil Method -- Brown Ale -- SECTION 2 ALL-GROIN BREWING: MASHING -- Crushing the Grains -- Mashing In -- Single Infusion Mash Method -- U.S. Wwi-Era Pilsner -- American Pale Ale -- British Ipa -- Irish Extra Stout -- Step Mash Method -- Rye Pale Ale -- Dry Vienna Lager -- Decoction Mash Method -- Bohemian Pilsner (Czech Pilsner) -- Doppelbock -- Cereal Mash Method -- Cream Ale -- Rice Lager -- Mashing Out -- Recirculation -- Reiterated Mashing Method --Contents note continued: High-Gravity Specialty Ale -- SECTION 3 ALL-GRAIN BREWING: LAUTERING -- Continuous Sparging -- Copper Ale -- American Porter -- Batch Sparging -- American Amber Ale -- American Strong Ale -- No-Sparge Wort Collection -- Dark Mild Ale -- Ordinary Bitter -- Parti-Gyle and Similar Methods -- Strong Bitter and Best Bitter -- Old Ale and Dry Stout -- Brew In A Bag (Biab) Method -- 100% Rye/Wheat Pale Ale -- SECTION 4 WORT BOILING -- First Wort Hopping -- Wort Boiling -- Black Ipa -- Kolsch-Style Ale -- American Ipa -- Heather Ale -- Session Ipa -- Whirlpool Hopping -- SECTION 5 WORT CHILLING -- Sink (Or Bathtub) Chilling -- Immersion Chilling -- Counterflow Chilling -- SECTION 6 FERMENTATION -- Yeast Starters -- Basic Yeast Starter -- Rehydrating Dried Yeast -- Repitching Yeast -- Aeration -- Ordinary Ale Fermentation -- Ordinary Lager Fermentation -- Octoberfest (Festbier) -- High-Gravity Fermentations -- Imperial Stout -- Specialty Yeast Fermentations --Contents note continued: Hefeweizen -- Brettanomyces Saison -- Witbier -- Krausening -- Dry Hopping -- Forced Fermentation Test -- Wort Stability Test -- Fining For Clarity -- SECTION 7 SOUR BEER PRODUCTION -- Sour Mashing -- American Sour Ale -- Sour Fruit Ale -- Kettle Souring -- American Sour Ale -- Traditional Sour Beer Production Method -- Berliner Weisse -- Kriek (Cherry Lambic) -- Flanders Red Ale -- SECTION 8 WATER TREATMENT -- Removing Chlorine Compounds -- Calcium Content -- Reducing Alkalinity -- Matching Mineral Content To Beer Color -- SECTION 9 PACKAGING -- Bottle Conditioning -- Kegging -- Cask Conditioning -- High-Gravity Brewing -- International Pale Lager -- Beer Stability Test.
ISBN:
9781624144615
Dewey class:
663.3641.873
Language:
English
BRN:
336894
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Brighton Library | Adult Non Fiction - House and Garden | 641.873 COL | Available |