List of tips, tables, & significant figures -- Acknowledgments -- Introduction -- Brewing With Malt Extract: -- Crash course in brewing -- What do I do? -- Brew day -- Equipment needed -- Preparation -- Making wort -- Fermentation week(s) -- Bottling day -- Serving day -- But wait! There's more! -- Brewing preparations: -- Road to good brewing -- Preparation -- Sanitation -- Cleaning products -- Cleaning your equipment -- Sanitizing products -- Heat -- Cleaning and sanitizing final thoughts -- Recordkeeping -- Example recipe form -- Malt extract, beer kits, and brewing sugars -- What is malt extract? -- What is malt sugar? -- Fermentation of sugars -- Shopping for extracts -- Choosing a good kit -- How much extract to use -- Gravity vs fermentability -- Water for extract brewing -- Taste of water -- Home water treatment -- Water chemistry adjustment for extract brewing -- Hops -- What are they? -- What do they do? -- First wort hopping -- Bittering -- Flavoring -- Finishing -- Dry-hopping -- Hop forms - pellets, plug, and whole -- Hop types -- Bittering hop varieties -- Dual-purpose hop varieties -- Aroma hop varieties -- How much hops -- Hop bitterness (IBU) calculations -- Gravity of the boil -- Utilization -- Hop IBU nomograph -- Yeast -- Yeast terminology -- Yeast types -- Yeast forms -- Yeast strains -- Dry yeast strains -- Liquid yeast strains -- Determining your pitching rate -- Yeast nutritional needs -- Nutritional supplements -- Oxygen -- Aeration is good, oxidation is bad -- Preparing yeast and yeast starters -- Preparing dry yeast -- Preparing liquid yeast -- Making a yeast starter -- When is my yeast starter ready to pitch? -- Using yeast from commercial beers -- Support you local micro -- Simple yeast ranching -- Boiling and cooling -- Some thoughts on boil gravity -- First recipe -- Beginning the boil -- Hot break -- Hop additions -- Cooling the wort -- Water bath -- Ice -- Copper wort chillers --Murphy's laws of brewing -- Fermentation -- Factors for a good fermentation -- Yeast factors -- Wort factors -- Temperature factors -- Redefining fermentation -- Lagtime or adaptation phase -- Primary or attenuative phase -- Secondary or conditioning phase -- Conditioning processes -- Using secondary fermenters -- Secondary fermenter vs bottle conditioning -- Fermenting your first batch -- Choosing your fermenter -- Buckets vs carboys -- Airlocks vs blowoffs -- Transferring the wort -- Conducting your fermentation -- Pitching the yeast -- Fermentation location -- Primary fermentation -- Secondary fermentation -- Racking -- Estimating the alcohol content -- What is different about brewing lager beer? -- Yeast differences -- Additional time -- Lower temperatures -- Autolysis -- Lager yeast fermentation -- When to lager -- Aagh!! It froze! -- Should I add more yeast? -- Maintaining lager temperature -- Bottling -- Brewing American Lager Beer -- Recipe - typical American Lager -- Priming and bottling -- When to bottle -- Bottle cleaning -- What sugar should I prime with? -- Commercial priming agents -- Bottle filling -- Priming and bottling of lager beer -- Storage --- Drinking your first homebrew --

Brewing with extract and specialty grain

Understanding malted barley & adjuncts

What is barley, and why do we malt it?

Malt flavor development

Common malt types and usages

Base malts

Kilned malts

Caramel malts

Kiln and roasted malts

Other grains and adjuncts

How to read a malt analysis sheet

Steeping specialty grains

Grain

Mechanics of steeping

Example batch

All-Grain Brewing:

How the mash works

Mashing: in a nutshell

Allegory

Defining the mash

Acid rest

Doughing-in

Beta-glucanase

Protein rest and modification

Starch conversion/saccharification rest

Other factors for starch conversion

Understanding the mash pH

What kind of water do I need?

Reading a water report

Waterhardness, alkalinity, and milliequivalents

Water pH

Balancing the malts and minerals

Residual alkalinity and mash pH

Determining the beer styles that best suit your water

Determining calcium additions to lower the mash pH

Determining bicarbonate additions to raise the mash pH

Acids for brewing water adjustment

Salts for brewing water adjustment

Methods of mashing

Single temperature infusion

Multi-rest mashing

Infusion calculations

Multiple rest infusion example

Decoction mashing

Cereal mashing procedure

Getting the work out (lautring)

Good crush means good lautering

Lautering process

What is mash-out?

What is recirculation?

What is sparging?

Draining versus rinsing

Sparging calculations

What to expect when your are extracting

Malt analysis sheet review

Extract efficiency and typical yield

Calculating your efficiency

Planning recipe malt quantities

Your first all-grain batch

Additional equipment

Suggested recipe

Partial mash option

Staring the mash

Conducting the mash

Conducting the lauter

Recipes, experimenting, and troubleshooting

Some of my favorite beer styles and recipes

Style descriptions

Ale styles

Wheat

Pale ales

English special bitter

India pale ale

American pale ale

Amber ale

Brown ale

Porter

Stout

Barley wine

Lager styles

Pilsener

Classic American pilsener

California common (steam-type)

Bock

Vienna

Oktoberfest

Developing our own recipes

Developing your own recipes

Increasing the body

Changing flavors

Sugars used in brewing

Toasting your own malt

Discretion is the better part of flavor

Is my beer ruined?

Common problems

Common off-flavors

Appendices:

Appendix A: Using hydrometers and refractometers

Using hydrometers

Using refractometers

Appendix B: Beer color

Basis of color rating

Other color factors

Estimating beer color

Appendix C: Beer clarity

What is beer haze, and why do we care?

Fixing haze in the recipe

Fixing haze with clarifiers and finings

Appendix D: Building wort chillers

Immersion chillers

Counterflow chillers

Hybrid chillers

Plate chillers

Appendix E: Lauter Tun design for batch sparging

Choosing a cooler

Rinsing vs draining - a re-cap

False bottom, manifold, or screen?

Siphon or bulkhead fitting?

Building a copper pipe manifold

Building a stainless steel braided ring

Home mashing setups

Appendix F: Lauter Tun design for continuous sparging

Fluid mechanics

Designing pipe manifolds

Designing ring manifolds

How to continuous sparge

Continuous sparging procedure

Appendix G: Brewing Metallurgy

General information and cleaning

Aluminum

Copper

Brass

Carbon steel

Galvanic corrosion

Soldering, brazing, and welding

Toxicity of metals

Aluminum

Cadmium

Chromium

Copper

Iron

Lead

Zinc

Appendix H: Metric conversions

References

Glossary

Index.