An edition of The big book of brewing
(2011)
The big book of brewing
by Dave Line
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"This is the book for any really enthusiastic and ambitious brewer...the person who wants to brew high quality "true" beers that were long thought beyond the ability of the amateur. The Big Book of Brewing brings to beginners and experts alike a simple method of "mashing" for producing the finest flavoured beers, ales, stouts, and lagers from all-grain. It is the most advanced and comprehensive book on the subject. Along with explaining how easy mashing is, Dave Line makes the concepts understandable and describes all the necessary equipment and ingredients needed to succeed. He uses his practical experience at home brewing his training as an electrical engineer and his outstanding sense of humor to shed new light on the topic of making beer from all-grain"--
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COOKING / Beverages / Beer, Brewing, Amateurs' manuals| Edition | Availability |
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Book Details
Table of Contents
Machine generated contents note: Introduction (xx)
Recipes in this Book (xx)
The Language of the Brewer! (xx)
BREWING YOUR QUALITY BEER
1. The Commercial Brewing Process (xx)
2. Equipment (xx)
Mash-tun, Bru-heat boiler, Grain bag, Dixie or Boiling Pan, Insulated Chest, Sparger, 'Ex Wine' Polythene Cube, Dustbin, Other Equipment. 3. Your First Brew (xx)
The Simple Brewing Method, Mashing, Sparging, Boiling, Fermentation, Bottling, Casking. 4. Easy Recipes
'Beer', 'Amber Ale', 'Easy Light Ale', 'Charger' Light Ale, 'Pipkin' Pale Ale, 'Revival' Pale Ale, 'Romsey' Stout, 'Match Hallertau Lager, 'Black Beauty' Special Brown Ale. 5. Other Systems of Mashing (xx)
Floating Math-Tun, Mashing, Sparging, Burco Brewing Boiler, Method, Calibration for mashing, Mashing.
BREWING INGREDIENTS
6. Malt (xx)
Pale Malt, Buying Malt.
7. Colored Malts (xx)
Crystal Malt, Black Malt, Roast Barley, Other Roast Malts, Mild Ale Malt, Roast Malt. 8. Malt Adjuncts (xx)
Flaked Rice, Flaked Maize, Flaked Barley, Malt Extract, Torrefied Barley, Oats, Wheat Malt, Wheat Syrup, Brewing Flour. 9. Sugar (xx)
White Sugar, Invert Sugar, Glucose Chips, Dark Sugars, Lactose, Artificial Sweeteners, Caramels, Treacles and Syrups, Liquorice, Honey. 10. Hops (xx)
Hop Plant, Wild Hops, Packaging, Constituents of Hops, Buying Hops, Storing Hops, Examination of Hops, The Hop Industry, Comparison of Hops, Types of Hops, Hop Rates, Brewing to Alpha Acid Content, Hop Utilization. 11. Water (xx)
Reasons for water treatment, Sources of Brewing Water, Acid and water treatment, pH and its implications, Using Water Analysis sheets, Hardness of water, Mineral Salt requirements, Sulphates, Chlorides, Carbonates, Nitrates, Water Treatment Summary. 12. Yeast (xx)
Starter Bottle, Commercial Yeasts, Yeast Cultures, Saving Yeasts.
THE BREWING PROCESS
13. Cleaning (xx)
Cleaning, Reasons for Sterilization, Sterilizing Agents, Bleach, Sodium Metebisulphite, Milton, Silana P.F., Seeing in the dark!, Squeezy bottle sterilizer, Bottle brush. 14. Malting (xx)
Process
15. Crushing the Malt (xx)
Home-made Grain Crusher
16. Mashing (xx)
Theory of Mashing, Enzymes, Mash Reactions, The effect of pH, Stiffness of the Mash, Brewer's Bedtime Story, 'Saccharomyces, and the Two Enzymes', Preparing the Grist, Preparing the Mashing liquor, Preparing the Mash-tun, Mashing, Checking and adjusting pH, Mashing Over-nigh, Testing for Starch 17. Sparging (xx)
Sparging, Running off the Wort
18. The Hydrometer (xx)
The effects of temperature.
19. Degrees of Extract (xx)
20. Boiling (xx)
Reasons for boiling, Adding the Hops, Adding the Sugar, Hot Break, Irish Moss, Hop Sparge. 21. Cooling (xx)
Reasons for Cooling, Cold Break.
22. Fermentation (xx)
Temperature, Top Fermentation, Secondary Fermentation, Bottom Fermentation.
23. Finings (xx)
Gelatine, Isinglass, Final Adjustments, Filtering.
24. Bottled Beer (xx)
Bottling Gravity, Bottles, Preparing the Bottles, Preparing the Beer, Labelling, Storing. 25. Draught Beer (xx)
Containers and Dispensers for Draught Beer, Plastic Pressure Barrels, Operation Conditions, Eurokegs, Sparklets Beertap, Pipkins, Pressure Barrel Beertap, Sparklets Automatic Pressure Injector, Other Systems. 26. Beer from the Wood (xx)
Reconditioning the Cask, Beer from the Wood.
27. Maturing Your Beer (xx)
Maturation, Clarity, Conditions, Head Formation, Head Retention, Heading Liquids, Storage Time. 28. Rewards
Serving and Drinking (xx)
Yeast Starters, Mashing, Low Extracts, Sparging, Boiling, Fermentation, The Finished Beer, "Flat" beer, No head, Hazes, Yeast Haze, Starch Haze, Protein Haze, Chill Haze, Disease.
ADVANCED RECIPES
30. Pale Ale (xx)
'Premium', 'Red Pennant', 'Cresta', 'Sixes and Sevens'.
31. Light Ale (xx)
'First Light', 'Starbright', 'Challenger', '44' Light
32. Bitter (xx)
'Brewer's Reward', 'Crystal', 'Black Knight', 'Body', 'Light Bitter'.
33. Lager (xx)
Water for Lager, Lager Yeast, Closed Fermentation, Low Temperature Fermentation, Hops for Lager, 'S.L.', 'Cerveza', 'Linestein'. 34. Mild Ale (xx)
'Amazing', 'Midlands'.
35. Brown Ales and Sweet Stouts (xx)
'Dark Ale', 'Barley Brown', 'McKinlay', 'Baltic Black Stout'.
36. Irish Stout (xx)
'Goodness Stout'
37. Barley Wine (xx)
'Celebration Ale', 'Shandy', 'Kieve'.
Conversion Tables and Useful Index (xx).
Edition Notes
Includes bibliographical references and index.
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| May 23, 2019 | Edited by MARC Bot | import existing book |
| July 26, 2011 | Created by LC Bot | import new book |