Brewing Process all grain

Water treatment

•Chlorine/Chloramine removal

•Mineral composition

•Brewing salts

•Acid additions

•Mash PH stabilizer

Grist

•Building

•Milling• Importance of milling

Mashing

•PH

• Temperature

•Grist/water ratio 1.3 Quarts/lb

Vorlauf

•Recirculating to clear the wort

Lautering

•Separating the wort from the grist

Sparging

• Rinsing the grains

• Temperature

• PH

• Oversparging problems

Boiling

• Reasons for boiling• Sanitize• Concentrate• Precipitate

• Hop additions• Bitter• Flavor

• Other additions• Antifoam• Nutrient• Protein precipitate aids

Whirlpool

• Trub settlement

Chilling

•Cooling wort• Pitching temp• Fermentation temp• Chill haze

Aerating

•oxygen

Pitching Yeast

•Adding yeast in a sterile manner

•Viability

•Vitality

Fermenting• The importance of a vigorous fermentation• Fermentation temperature importance• Phases

• Lag• Log • Stationary• Death

• Diacetyl rest• How to know when it’s finished

• FG• PH• Co2

• Yeast Lysis

Dry Hopping

•1-5 oz per 5 gallons

•When to add them

•How to add them

Cold Crashing

• Yeast Floculation

• Chill Haze

Brewing Tests

• Gravity

• PH

• Temperature

• Iodine

• Diacetyl

• Chlorine

• Acetaldehyde

Pros and Cons

•Pros• Produces the best beer• No limits to ingredients

•Cons• Lengthy• Requires the most

equipment

Brewing Process - Extract

Specialty grains

•Heat water to steeping temp

• Steep grains for 30 min

•Remove specialty grains

Extract

•Dry malt extract

• Liquid malt extract

• Incorporating extract

Pros and Cons

• Pros• Quicker

• Easier

• Less equipment required

• Cons• Difficult to produce a light

colored beer

• Limited malt variety

• More expensive

Brewing Process – Brew in a bag

• Similar to traditional brewing

•Utilize your boil kettle as a mash tun

Pros and Cons

•Pros• Less equipment required• Same malt variety as all

grain

•Cons• Low efficiency• Cloudy wort• Higher possibility of

astringency

Packaging

• The importance of keeping Oxygen out

•Bottles• Bottle conditioning• 1 oz corn sugar per gallon

•Kegs• Forced carbonation• Pressures and temperature relation• Pouring pressure requirements

Cleaning

• The importance

•Caustics and detergents• “Soil” removal

•Acids• Mineral removal

• Sanitizers• Kills bacteria and molds

Chemical Safety

•Read instructions carefully• Dilution rates• temperature• Accidental ingestion• Dangerous fumes

• Thoroughly rinse

•Never mix chemicals

Problem solving – Off Flavors• Hydrogen sulfide (rotten eggs)

• Yeast strain dependent

• Bacterial infection

• Acetic acid (Vinegar)• Bacterial infection

• Acetaldehyde (green apple)• Young beer

• Astringent • Oversparging

• High percentage of roasted malts

• High Brewhouse PH

• Old hops

• Diacetyl (artificial butter)• Yeast strain dependent

• Diacetyl rest

• Bacterial infection

• Dimethyl Sulfide (cooked vegetables)• Non-vigorous boil

Problem solving – Off Flavors

• Estery/fruity• Yeast strain dependent

• High temperature

• Phenols• Chlorophenol

• Chlorine

• Poor fermentation

• Metallic• Iron in the brewing water

• Poorly stored or old malt

• Oxidation• Exposure to oxygen

• Wort above 80F

• Beer

• Skunky• Photochemical reaction between

light and isomerized hop compounds

Problem Solving - Other• High final gravity

• Incomplete fermentation • Unhealthy yeast• Didn’t get full conversion in the mash.• Fermentation Temperature too cold• Too many simple sugars

• Low final gravity• Infection• Low mash temp• Too many simple sugars

• Carbonation problems• Overcarbed• Undercarbed

Recipe formulation

•Recipe Programs• BeerSmith• Ibrewmaster• Brewtarget• Beer tools

Beer Styles

• World beer cup guidelines

• Great American Beer Fest Guidelines

• Beer judging certificate program guidelines

Recipe Formulation – Ingredients

• My process for formulating a recipe• Beer Style • Draw inspiration• Recipe starting point – malt forward

• Malt• Yeast• Hops

• Yeast Forward• Yeast• Malt• Hops

• Hop Forward• Hops• Malt• Yeast

Recipe Formulation - Process

•Water treatment

•Mash temp

• Fermentation temp

•Co2 volume (carbonation)

Country Mile Kölsch

Hayloft Hefeweizen

Kick the Can IPA

Formulate a new recipe

Resources

•Books•How to Brew – John Palmer•Brewing elements series

• Water – John Palmer and Colin Kaminski• Yeast – Christ White and Jamil Zainasheff• Malt – John Mallet• Hops – Stan Hieronymus

Resources

•Magazines• Brew Your Own• Zymurgy• Craft Beer and Brewing• New Brewer• Beer Advocate• Draft

Resources

•Podcasts• Brewing Network• Basic Brewing• Beer Smith• Final Gravity

Resources

• Equipment, Ingredients, chemicals and Recipes• Your local homebrew store!

• Taylors Pantry, Sioux Falls

• Steins and Vines, Sioux Falls

• Hombrewing.org• Northern Brewer/Midwest supply

Final Comments

• Choose quality ingredients• Happy yeast makes happy beer• Process is important• Keep recipes simple• Brewing can be as simple or as complicated as you want it to

be• Don’t be afraid to try new things• Keep good notes• Read published works• Relax and have a homebrew

Questions?