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All About Making Beer
Bloatarian Brewing League
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Introduction★ Why Beer?★ What is Beer?★ The Ingredients★ The Process★ Homebrewing★ A Brew Day★ Resources
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★ Historically, beer guaranteed a safe supply of drinking water.
★ In modern times, beer is the “great social lubricant.”
★ In recent times, craft beers are brewed and enjoyed for their complexity and variety.
Why Beer?
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Beer is an alcoholic beverage made from malted grains, hops, yeast, and water.
The grain is usually barley or wheat, but sometimes corn and rice are used as well.
Fruit, herbs, and spices may also be used for special styles.
In the distant past, the terms "beer" and "ale" meant different things. "Ale" was originally made without using hops, while "beer" did use hops. Since virtually all commercial products now use hops, the term "beer" now encompasses two broad categories: ales and lagers.
The BJCP recognizes over 80 distinct styles of beer. Common examples include Pale Ale, Stout, Pilsener, Bock, Hefeweizen, etc.
What is Beer?
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Four main ingredients in all beer
WaterMaltHopsYeast
Ingredients
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Mineral content affects brewing chemistry:★ Pilsen – Mineral Free – Crisp Light Pilseners ★ Munich – Carbonates – Dark Lagers★ Dublin – High Carbonates – Stouts★ Burton-on-Trent – Calcium+Carbonates – India Pale Ales
Homebrewing★ GCWW – Excellent brewing water, but need to de-chlorinate★ Well water – Get water analysis★ Bottled water – If all else fails, buy “Drinking Water”
Water(Beer is over 95% water!)
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Malt is germinated grain, then kiln dried★Germination creates enzymes★Seedlings use enzymes to convert starch into sugar★Kiln drying halts conversion until brewer uses grain
Malt can be made from:★Barley★Wheat★Rye★Sorghum (gluten-free)
Malt
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Different kiln treatments produce types of malts
Base/Pale Malt
Crystal Malt (Caramel Flavor and Color)
Chocolate Malt (Porter and Brown Ale)
Roasted Malt (Stout)
Smoked Malt (Strong Scotch Ale)
Acidulated Malt (Berliner Weisse)
Different Types of Malt
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Hops are a flowering bine. The female species produces hop clusters. (A bine climbs with hairs, a vine climbs with tendrils)
Over 70 varieties of hops!
Why put hops in beer?PreservativeBitteringFlavorAroma
Hops(Humulus Lupulus)
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Yeast is a fungusConsumes various types of sugarsProduces alcohol, carbon dioxide, and “other” compounds.
“Other” compounds depends on yeast strainFruity, dark fruits, plum, currant (esters)Banana, clove, pepper (phenols)Sour, horse blanket, barnyard (funk)
Two major classifications of yeastAle Yeast – Top fermenting – Warm Temps (65-75)Lager Yeast – Bottom fermenting – Cool Temps (45-60)
Yeast
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Malt (Convert grain to malt)Mash (Convert starch to sugar)Sparge (Rinse sugar from malt)
Boil (Cook and sterilize)Ferment (Convert sugar to alcohol
Package (keg or bottle)Enjoy
The Brewing Process
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Malts and adjuncts are ground into a grist to expose starch.Water (145-160 degrees) and grist are combined in the mash tun.Enzymes (leftover from germination) are re-activated by the water.After 60-90 minutes all starch has been converted to sugar.Hot water (170 degrees) is filtered through mash (sparging)Sugar water (wort) is drawn off into the boil kettle.
Mashing & Sparging(converting starch to sugar)
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The boil kettle is filled with wort from the mash tun.
Boiling kills bacteria and “cooks” the wort adding flavors and aiding chemical reactions.
Hops are added throughout the boil:60-90 minutes – Provides bitterness20-30 minutes – Provides flavor~5 minutes – Provides aroma
After 60-90 minutes, heat is removed and the wort is whirlpooled to allow solids to settle.
Boiling
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The boiled wort is transferred from the kettle through a chiller (65-75 degrees) and into the fermenter.
Yeast is pitched into the fermenter.
The wort is fermented into beer for 1-4 weeks at ~70 degrees for alesat ~55 degrees for lagers
Fermentation
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After fermentation, beer is transferred to brite tanks for conditioning or serving.
Lagers are cold conditioned for 6-12 weeks.Light ales are conditioned for 1-3 weeks.Strong ales are conditioned for 3+ months.After conditioning, beer is kegged, bottled, or served
from serving tanks.
Conditioning & Serving
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Beer is food, it has a shelf lifeServe beer at the appropriate temperature
Serve beer in an appropriate glassKeep beer out of sunlight (skunked)
Don’t put milk or other acidic beverages (cola) in your beer glass
Care & Enjoyment of Beer
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Kentucky and Ohio: 200 gallons/year for 2 or more adults in household100 gallons/year if only 1 adult in household
Selling Homebrew is NEVER legalSampling of by judges at a competition is legalSampling outside the home or gifting is fuzzyStep 1: Learn from a friend or join a club!
Homebrewing
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All Grain (advanced)Grind grainsMash grains
Sparge grainsBoilChill
Pitch YeastCleanup
(6 hr. brew day)
Extract (beginner)N/AN/AN/ABoilChill
Pitch YeastCleanup
(3 hr. brew day)
All Grain -vs- Extract
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★ Kettle (10 qt min for extract, 8-15 gallon for all grain) ★ Mash tun (all grain ONLY, cooler with false bottom)★ Large spoon★ Hydrometer★ Fermenter with stopper and airlock★ Bottling bucket★ Racking cane and tubing★ Cleanser and Sanitizer★ Bottle capper and bottle filler★ Bottles and bottle caps
Equipment
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Everything BEFORE the boil kettle must be clean.Everything AFTER the boil kettle must be clean AND sanitized!
Step 1: Clean thoroughly. Dirt/gunk/goo cannot be sanitized, no matter how long you try.Use unscented dish detergent, Oxi-Clean, B-Brite, or PBW.
Step 2: Mix fresh sanitizer (follow instructions). Use unscented bleach, One-Step, Iodophor, or Star-San.
Step 3: Soak equipment for required length of time (follow instructions).
Step 4: Rinse equipment (ONLY if required by instructions)
Sanitation(the MOST important part)
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Buy ingredients★For your first brew, keep it
simple and stick with an extract kit
Verify all equipment is clean★A quick wash of equipment day
before brew doesn’t hurt
Pre-Brew Day Routine
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Blonde Ale5 gallons
OG 1.051 FG 1.013 IBU 26 60 minute boil
6 lbs extra light LME (Light Malt Extract)0.5 lbs Crystal 10L (10L means 10 Lovibond which is a color)
0.5 oz Northern Brewer @ 9%AA (60 min)0.5 oz Mt. Hood @ 6.5%AA (15 min)
1 tsp Irish Moss (15 min)1 pack Safale US-05 (dry yeast)
Pre-Brew Day Recipe
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Steep the specialty grains★Heat 2 gallons of water to 150F★Place Crystal 10L in a muslin bag★Add grain bag to the water★Let sit for 30 minutes, stirring occasionally★Pull bag and let drain completely
DO NOT let water get above 170F!DO NOT squeeze the grain bag!
Brew Day!(specialty grains)
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Boiling the extract★ Bring water to a boil and remove from heat★ Add malt extract to the water★ Stir until well dissolved★ Turn heat back on and bring wort up to a boil
Avoid Boil Over!★ NEVER cover the boil kettle★ Spray foam with cold water to knock down★ Turn down heat when wort is about to boil
Brew Day!(the boil)
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The time next to a hop amount is the “time in boil”60 minutes (all of boil) –> bittering15 minutes (last 15 mins) –> flavor5 minutes (last 5 mins) –> aroma
Once boil is achieved add Northern Brewer hops and start 60 minute timer
Add Mt. Hood hops with 15 minutes left on timer
Add 1tsp Irish Moss with 15 minutes left on timer
Hop additions can trigger boil over, watch your pot!
Brew Day!(hops!)
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While wort is boiling…Add ½ cup warm water to sanitized cup
Add yeast and stir with sanitized spoon
Let yeast re-hydrate for duration of the boil
(have a couple packs of dry yeast for backup)
Follow the instructions
Brew Day!(yeast)
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Chilling wort quickly causes proteins to fallout
Chilling wort quickly reduces the risk of contamination
Immediately place pot in sink full of ice water
Occasionally stir wort with sanitized spoon
Chill wort to 70-75 degrees / check using sanitized thermometer
Chilling will take around 10 to 15 minutes
Chilled Wort + Yeast = Beer!
Chilled Wort + Cough/Sneeze/DirtySpoon = YECH!
Brew Day!(let’s chill)
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While wort is chilling…Add sanitizing solution to your fermenter
Close the lid
Shake fermenter to coat with solution
The drying action is what creates a sanitized environment
DO NOT RINSE unless sanitizing product instructs a rinse!
Brew Day!(sanitize)
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Dump sanitizer from fermenter
Pour cooled wort into sanitized fermenter
Top off fermenter with water to 5 gallon mark
Pitch yeast into fermenter
Vigorously aerate wort (shake!)
Put airlock on fermenter
Clean ALL your equipment
Toast to your yeast with a beer!
Brew Day!(finishing up)
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Store fermenter in a cool place (60°F to 70°F)
Keep fermenter out of direct light
Lag time – 12 to 24 hours until visible activity
Kraüsen – visibly foamy = active fermentation
Typically 1-3 weeks for complete fermentationCheck with sanitized equipment and hydrometer
Conditioning – yeast cleaning up fermentation by-productsCan transfer the beer to secondary fermenter for further contidioning
Post Brew Day(fermentation)
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Sanitize bottling bucket, racking cane, tubing, bottle filler, clean beer bottles, and bottle caps.
Boil 5 oz of corn sugar in 1 cup water for 10 minutes and pour into bottling bucket
Rack beer from fermenter into bottling bucket
Lightly stir to mix priming sugar in with beer
Attach tubing and bottler filler to spigot
Fill and cap each bottle
Clean all equipment
Store beer for at least two weeks to carbonate
RDWHAHB!
Post Brew Day(bottling)
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Recommended Books:
“How to Brew” by John Palmer
“Brewing Classic Styles” by Jamil Zainasheff and John Palmer
“The Complete Joy of Homebrewing” by Charlie Papazian
Resources
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Local Homebrew Supply Stores★ Listermann’s (Norwood) – www.listermann.com
★ Paradise Brewing (East) – www.paradisebrewingsupplies.com
★ Table Top Brewing (West) – www.tabletopbrewing.com
★ Party Source (NKY) – www.thepartysource.com
★ Jungle Jim’s (Fairfield) – www.junglejims.com
Online Homebrew Retailers★ Northern Brewer – www.northernbrewer.com
★ More Beer – www.morebeer.com
★ Midwest Supplies – www.midwestsupplies.com
★ Williams Brewing – www.williamsbrewing.com
Homebrewing Supplies
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Original and Greatest Homebrewing Club in the Greater Cincinnati Area.Homebrewing Great Beer Since 1987!
Meeting Every 3rd Friday of the Month
www.bloatarian.com
Bloatarian Brewing League
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