Hey homebrewers - make better beer! Returning for his second book, Chris Colby highlights the modern brewing methods homebrewers use to make beer. From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality... This book is a beer geek's dream! There is no 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, with helpful photos, for very major homebrewing method. The book also features useful charts for brewers to get information at a glance. Appropriate example recipes are given for most of the techniques. Learn to brew with malt extract, by partial mashing or go all-grain. Then move on to master decoction mashing, krausening, high gravity brewing and more. This book will feature 50 recipes and 60 photographs.
Methods of Modern Homebrewing
Introduction
Overview of Brewing
Getting the Most from the Recipes
What's important?
Section 1: Brewing with Malt 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
Section 2: All-Grain Brewing: Mashing
Crushing the Grains
Mashing In
Single Infusion Mash Method
U.S. WWI-era Pilsner
American Pale Ale
British IPA
Iraish 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
Riterated Mashing Method
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 Bioling
First Wort Hopping
Wort Boiling
Black IPA
Köisch-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 Fermentaitons
Imperial Stout
Specialty Yeast Fermentations
Hefeweizen
Brettanomyces Saison
Witbier
Kräusening
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
Acknowledgements
About the Author
Index
Publish Date: 2017
Format: 8" x 9" softcover
Pages: 224
Publication Weight: 2 lbs