Beer Making Information!
Introduction to Home Brewing
by Tony Simmons
Making homemade beer is as easy or complex as you desire.
There are a HUGE variety of ingredients, equipment, and processes.
Most recipes and kits make from 5-6 gallons of beer. That
translates to 45-58 bottles of beer.
There are three main steps in the making of homemade beer:
• Brewing
• Fermenting
• Bottling or Kegging
BREWING
OPTIONS
Below is a brief summary of the three major brewing options.
Note, the fermentation and bottling process is the same no
matter which brewing option you choose. As these are simple
summaries, please defer to specific packaging instructions
whenever necessary. Also, feel free to call us or drop by
with questions. Advice is always free!
Brewing Option 1: No-Boil
Kits
Preparation time: 15 minutes
Process: Sanitize all equipment that will come into contact
with your beer. Warm cans of pre-hopped extract. Sanitize
cans and can opener. Pour into sanitized pot. Mix with
sanitized spoon. Add concentrated "wort" to
sanitized fermenter (glass or plastic) filled with clean
and preferably filtered cool water (enough to bring the
entire volume to five gallons.) Cool to 70F (a large bucket
of ice water works well.)
Draw off a small sample to check "original gravity" with
hydrometer (later this will be compared the "final gravity"
of the finished beer to determine alcohol content.) Pitch
(add) yeast and seal with airlock. BINGO! You're done!
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Pros: Great time saver.
Cons:
While quite smooth and drinkable, no-boil kits miss some
of the complexity of truly great homebrew. Hence, they
don't win many awards at homebrew competitions. Lastly,
many who enjoy the brewing process feel that these kits
are just too easy (yes, really!) |
Brewing Option 2: Extract
with (or without) Specialty Grains
Preparation time: 1.5 to 3 hours
Process: If you are using specialty grains, take the cracked
grains (or crack them yourself) and soak (with or without
a muslin bag) in hot water. The exact process depends
on the kit. By quickly bringing up the temperature to
165 F, you are merely adding color and some slight additional
flavor.
To add a great deal more flavor and complexity to the
malt extract, you may want to "Mini-Mash." By
"mashing," you will hold the grains in the water
at a specific temperature or series of temperature steps
depending on the beer style. |
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Strain (or lauter) the grains from the hot liquid. Depending
on the style, you may want to run more hot water (170
F max) through the grain bed to extract all the sugar.
But, do not over sparge or you may extract harsh tannins,
which will adversely affect the beers final flavor. Bring
to boil for a moment, then turn off heat. Add malt extract
(malt sugar) whether it is in a liquid or dry form.
Return to boil --- BEWARE of potential boil over
at this stage! Boil the wort for 60-90 minutes. Sanitize
all you equipment during this time. If your extract is
not pre-hopped, add hops (pellet or whole) at specific
intervals during the boil depending on the style and recipe.
Cool quickly to 80-100F.
Add concentrated "wort" to fermenter (glass
or plastic) that ALREADY contains cool to cold
clean (and preferable filtered) water. You can use tap
water. However, most city municipalities chlorinate their
water. Chlorine can add a definite off-flavor to beer.
Make sure the final temperature is below 70F.
Draw off a small sample to check "original gravity" with
hydrometer (later this will be compared the "final gravity"
of the finished beer to determine alcohol content.) Pitch
(add) yeast and seal with airlock. Voila --- you're done.
Pros: A very enjoyable process. You can make
some really outstanding award-winning homebrew in your
own kitchen without too much time, effort, or expensive
equipment.
Cons: While this is brewing
in the true sense of the word, some feel that they are
still missing some of the flavor complexity and gold-medal
awards that come with all grain brewing. |
Brewing Option 3:
All Grain
Preparation time: 5 to 8+ hours
Process: Mill grains being careful to not turn the grist
into flour (otherwise it will clog the lautering process
later.)
Mash-In with hot liquor (water that is often treated with
minerals and/or salts) at the temperature called for by
the recipe or style. Continue the process for approximately
20 minutes to 60 minutes until iodine test reveals complete
conversion.
Mash-Out at 165 F to achieve gelatinization. Sparge with
170 F. Do not oversparge.
Boil for 60-90 minutes. Add hops as called for by recipe.
Chill entire volume to appropriate fermentation temperature
for the yeast strain you are using. |
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Draw off a small sample to check original gravity with
hydrometer. Pitch yeast and seal with airlock. Voila ---
you're done!
Pros: A very satisfying process,
just like what the big breweries do, only on a smaller
scale. You have total control of the process and ingredients.
The greatest homebrews are usually all-grain. The ingredient
costs are the lowest since YOU are doing all the
extraction of malt sugar through the full mashing process.
Cons: Extremely time and space consuming.
In addition, equipment costs can be quite high. While
you have total control of the process, you can ruin an
entire batch by not fastidiously following the mashing
processes to the letter. Lastly, if successful, it can
also lead to serious addiction to the hobby and true
Beer Geekdom! ;-) |
Yeast Starters
by Tony Simmons
While liquid yeast is "ready-pitchable",
yeast starters have many advantages. Here are just three:
- Increases cell count from 30-60 billion cells to
over 240 billion cells.
- Reduces lag time, which reduces chances for infection
or off-flavors.
- Increases yeast performance, especially in high
gravity brews (1.070+)
NOTE for all yeast starters: Sanitation is KEY. Everything
MUST be cleaned and sanitized before use!
Use 1/2 cup dry malt extract per 900ml water. We recommend
using up to
two liters of starter for maximum cell potential. If
possible also use yeast nutrient.
- Boil 15 minutes at low heat (watch for boil-over).
- Chill to 65F - 70F (use cold water bath method or
wort chiller).
- Transfer to fermentation vessel (e.g. 1-2 liter
flask).Oxygenate if possible.
- Pitch yeast vial into vessel filled with starter.
- Seal with two layers of SANITIZED aluminum foil
or airlock.
- Wait 24-36 hours for it to begin to ferment. It
should bubble and get
some foam on top. However, as it is a small quantity,
it will not be as
active as a full 5+ gallons.
- When starter looks active, brew full-sized batch
of wort and oxygenate if
possible.
- Pitch all contents of starter when main batch of
wort is cooled to
65F-70F
For more details or a slight variation on using a starter,
visit:
http://whitelabs.com/homebrew.html |
Brew Better Beer
(for beginners)
by Steve MacMillan -- SNAFU (Southern Nevada Ale Fermenters
Union)
When it comes to the subject of brewing
better beer many particulars come to
mind. For the new or inexperienced brewer basics are
by far the most important aspects. For brewing equipment
I recommend stainless or enamel brew kettles and accessories.
Use these tools for brewing only as this will guarantee
that no off flavors will contaminate them. Also -- never
clean utensils with soap.
When it comes to the actual brewing procedures, keep
in mind that cleanliness, temperature control, quality
ingredients, and sound procedures all add up to success.
Use a cleaner and then a sanitizer to properly clean
your equipment and make sure that it makes contact with
all surfaces and is properly rinsed.
When I speak of temperature control I mean that your
fermenting brew should be kept where temperature fluctuations
are minimal. Also fermenting at the proper temperature
is vital to produce a stylistic result. Ales do fine
between 65-75°F, whereas lagers require a much cooler
ferment (40-55°F). By maintaining the right temperature
the yeast can better ferment the brew without producing
unwanted flavors.
When I speak of quality ingredients you should only
use fresh malts and hops together with viable yeast
strains. The subject of yeast culturing is a little
complicated for the beginner, but feel free to ask at
the shop. Last but not least, procedures will be your
best ally in making better beer. By keeping detailed
notes of your brewing adventures you will be able to
look back and identify techniques and ingredients to
help improve or replicate successful batches. Be sure
to write down brand names of your malts, alpha acid
content of your hops, and the kind of yeast used.
Use a hydrometer and write down this information in
your log also. All this probably seems a little scary
but with practice you will achieve the results that
you seek. Last but not least, come down to the shop
with one of your brews and talk with one of our several
experienced brewers, and remember we were all beginners
at one time.
Good Luck and Good Brewing! |
Bottling For Beginners
by Jay Lefkowitz -- SNAFU (Southern Nevada Ale Fermenters
Union)
As those of us who bottle our own beer know,
the dreaded bottling day rolls around sooner
than we expect. I have not been doing this for too long,
but I feel I have paid my bottling dues. And after a
few adjustments, I find I actually look forward to bottling
and can usually bottle a five gallon batch in less than
ninety minutes. Here are some tips to help you along
and rid yourself of the bottling blues!
1. Be organized! Count out your bottles
the day before so they are at hand when you are ready
to start. Lay out all of your gear in a clean area on
the counter racking cane, filler, caps, corn sugar,
sanitizer, bottle capper and measuring cup.
2. Try using larger bottles and flip tops.
They will save you a good amount of time (I will do
12-18 12 oz. bottles and the rest 16-22 oz.) I see 12
oz. bottles as giveaways or contest beers, so you really
don't need 48 of them.
3. Use a bottle filler. This invaluable
gadget attaches to your bottling hose and is loaded
so when you push down on it in the bottom of the bottle
the beer flows. When you stop pushing down (when the
bottle is full) the beer stops flowing.
4. Boil your priming sugar in a pint of water.
I have heard stories of boil overs when using wort,
and I don't like to open my fermenter until I rack the
beer. Less steps equals less chance of contamination.
5. Sanitize caps in iodine sanitizer or sani
clean. I have found that the less things you
have to boil and time, the better. I actually saw this
in a microbrewery back east. They had their caps in
a shallow tray soaking in iodophor.
6. When filling bottles, try using the inside
of your dishwasher door. This little step really
helps. You don't have to bend to the floor and any spills
are contained in the dishwasher. Just close it and the
mess is gone. If you have any trouble with the height,
just move your fermenter or get a longer piece of siphon
hose.
7. Have your empty cases or six pack holders
right next to the area you are capping in.
My bottles go from being capped right into the case.
8. Invest in a bottling tree. Not only
do your bottles air dry quicker, you inject the sanitizer
straight up into the bottle so you know you are covered.
With a little practice you can sanitize a full batch
of bottles in minutes. It just flows.
I hope you can gain a few ideas from this. My first
and foremost recommendation is:
RELAX, DON'T WORRY. HAVE A HOMEBREW! |
Beer & Cooking
Beer
and cooking has limitless combinations -- and it's easy to
add beer to existing recipes. All you do is substitute an
equal measure of beer for the suggested liquid in most recipes.
Below are some examples.
Thai-Style Beer Marinade
Winner of Brew Your Own Magazines "2004 Beer & BBQ
Contest".
We have enjoyed this marinade recipe many times. The combination
of the honey, beer, and spices make it a local favorite. Best
of all, it is easy to prepare and cooks in a flash.
1/3 cup Peanut oil
1/2 cup Honey
1/2 cup Dark soy sauce
1/4 cup Pilsner (or you can use a darker beer for more a malty
flavor)
2 Tbs. Sugar
3 cloves Garlic
1 tsp. Thai chilies – dried
(or crushed red pepper flakes – or more if you dare!)
1/2 tsp. Freshly grated ginger
1/2 tsp. Freshly ground black pepper
1&1/2 tsp Dark toasted sesame oil
one dozen Pre-soaked bamboo (or metal skewers)
1.5 lbs. Meat (here in the Rockies, we prefer elk steak)
- Cut meat into thin strips (easier of meat is partially frozen)
- Soak meat in marinade (we like using a gallon zip-close
bag and marinating
overnight)
- Skewer strips
- Grill over high heat
- Baste and turn after only 1-2 minutes (metal skewers will
reduce cooking
time)
- Serve on plate with Thai salad or noodles.
- Beer Recommendation: A crisp Pilsner works well (or just
pair with the
same one you used in the recipe.)
Enjoy!
Great American Beers
The
nation's small brewers prove that the revolutionary spirit
is alive and well. By Gordon T. Anderson, CNN/Money
staff writer
As America toasts its founding, pause to consider beer's
role in the history of the Republic. The Pilgrims, for example,
chose to land at Plymouth Rock in part because they were out
of beer, as John Alden noted in his log of the Mayflower.
William Penn, George Washington and James Madison all brewed
at home. Samuel Adams, famously, did it for a living. (Click
here for Washington's homebrew recipe.)
The Boston Tea Party was planned over beer at the Green
Dragon tavern, and Thomas Jefferson composed the major parts
of the Declaration of Independence at the Indian Queen tavern.
And when the Constitution was being written in Philadelphia,
the conventioneers adjourned nightly at the City Tavern, mindful
of Benjamin Franklin's observation that "beer is proof
that God loves us and wants us to be happy."
If the Founders saw that beer could forge a revolution,
modern Minutemen are forging a revolution in the beer itself.
These days, small U.S. brewers are battling foreign and domestic
foes -- with surprising success. About 25 years ago, a few
entrepreneurs in northern California had a radical notion:
American beer didn't have to be bland and tasteless, the mass-marketed
swill that the writer William Least-Heat Moon later described
as "liquid air."
One pioneer was Anchor Steam, a brewery founded in the 19th
century but rejuvenated to greatness after washing-machine
heir Fritz Maytag bought it in the 1970s. Soon, small breweries
began opening everywhere. By the 1990s, America was awash
in microbreweries and brewpubs. Hundreds opened, poorly capitalized
and often run by owners with heads for romance rather than
numbers. The wave of bankruptcies and closures that came at
the end of the decade was, in retrospect, predictable.
But guess what: the craft brewing business is back on track.
There are now more than 1,400 craft breweries in the United
States. Nearly 1,000 of those are brewpubs (restaurants that
make their own beer), with 440 microbreweries and regional
specialty breweries. Paul Gatza, director of Association of
Brewers in Boulder, Colo., divides the beer market into three
segments: the majors (e.g. Anheuser-Busch), imports (Heineken),
and craft brewers (small producers). Sales volumes of beer
made by the majors grew by 1.6 percent last year, and imports
rose by 2 percent. Craft brewers, however, rose by 5 percent.
"The big news is that imports aren't showing the growth
they once did," Gatza said. "The market is really
changing right now." The last time domestic microbrews
grew faster than imports was 1996. In fact, foreign beer sales
had their weakest year since 1991.
Of course, the beer business will always be dominated by
Goliaths. Majors control 85.1 percent of the market, with
imports accounting for about 11.6 percent, according to the
AOB. Microbreweries may be inching up, but they hold just
3.3 percent of the total national market. That amounts to
some $3.5 billion in aggregate revenue. To put things into
context, consider that Stone Brewing, a San Diego-based company
that is one of craft brewing's latest stars, will make about
40,000 barrels this year. Anheuser-Busch brewed 103 million
barrels in 2003. (A barrel equals 31 gallons, or about 14
cases.) Still, there are plenty of reasons for optimism among
the little guys. The biggest is that consumers no longer view
boutique beers as fads.
"Beer drinkers are changing their tastes," says
Gatza. "They have much less loyalty to individual brands
than they once did. They're more willing to experiment with
different beers and styles."
Indeed, every region of the country now boasts one or more
strong local microbreweries, capturing shelf space at stores
and appearing on tap handles at bars and restaurants. "Stone
and Dogfish Head are two of the definite stars right now,"
Gatza said, noting that Delaware-based Dogfish Head's sales
nearly doubled last year. For its part, Stone's sales rose
33 percent in 2003 and the company recently embarked on a
$10 million expansion of its brewing facility.
"The mood in the industry is great right now,"
said Gatza. "People are expanding their production capacities,
really gearing up. A lot of brewers think bigger and better
things are coming."
The Good Life is a weekly column that chronicles products,
people and trends in luxury consumer goods, travel, and fine
food and drink. Write to: goodlife@money.com.
George Washington's Recipe for Beer
George Washington was a devout beer lover. In particular,
he was fond of the dark, English-style brew known as porter,
and always demanded that an ample supply of it be kept on
hand at Mount Vernon, his Virginia estate. However, it was
not porter, but rather "small beer," for which Washington
once recorded an early recipe. Preserved in the manuscript
collections of the New York Public Library is a notebook kept
by Washington, which includes the following hand-written recipe.
"To Make Small Beer
Take a large Siffer [Sifter] full of Bran Hops to your Taste.
-- Boil these 3 hours then strain out 30 Gall[ons] into a
cooler; put in 3 Gall[ons] Molasses while the Beer is Scalding
hot or rather draw the Melasses into the cooler & St[r]ain
the Beer on it while boiling Hot. Let this stand till it is
little more than Blood warm then put in a quart of Yea[s]t
if the Weather is very Cold cover it over with a Blank[et]
& let it Work in the Cooler 24 hours then put it into
the Cask -- leave the bung open till it is almost don[e] Working
-- Bottle it that day Week it was Brewed."
Great American Beer article
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