how to be a homebrewer california craft beer summit 2016€¦ · • how to brew –john palmer....
TRANSCRIPT
How to be a Homebrewer
California Craft Beer Summit 2016
Goals
• Define brewing
• Equipment & Ingredient Basics
• Partial Grain/Extract Brewing
• Key terms/FAQ
• Evangelize
• Brief Overview: Mile wide/cm Deep
(not mastery of knowledge, but a cursory
approach)
What is a Brewer?
• One who produces wort in their brew house for the purpose of
fermentation.
Wort: Unfermented beer.
The Many Hats
Brewing Beer: AKA, best hobby ever.
Scientist Chef/Baker/Cook Janitor Sex God
Equipment Needs/CostsMust Haves:• Boil Pot• Fermenter• Sanitizer• Measuring tools
Add-ons:• Auto Siphon• Capper• Bottling Bucket
Cost:• $100-150 - equipment• $40-60 -ingredients (5 gallon)
Per Bottle:• First Batch: $4• Subsequent Batches: $1
Batch Size: • Recipes can easily be scaled• 5 Gallon is most typical• 1 Gallon is a fun starter size (same amount of time)
https://byo.com/mead/item/1378-small-scale-brewing
How to Brew in 30 Seconds
Steep grains for 30 minutes at 155F
(ish).
Boil Wort: add
extract & hops
according to
recipe.
Cool wort to
room temp,
aerate, & add
yeast.
1 2 3
Actually that easy! Don’t over-complicate things.
The Core Ingredients
• Malt (John)
• Hops (George)
• Yeast (Paul)
• Water (Ringo)
• Adjuncts (“The 5th Beatle”)
o Flaked corn, rice, coriander, orange peel, peanut butter
Reinheitsgebot (Germany Purity Law): 1516 law that limited the ingredients of lager beers, but gave more leeway to Ales. Officially struck down by
European Court in 1987, but still a source of pride for particular breweries.
Malt: John (The founder of the band)
The main source of fermentable sugar in beer.
Malt
• Raw grain is partially germinated• Then quickly dried & heated to preserve starches & enzymes
• May be roasted, or stewed to create various flavors/colors
• Any grain can be malted. Barley is most common. • Other popular brewing malts are: wheat, rye, and oat.
Types of Malt
Base Malts:
Main source of sugar
Specialty Malts:
color, aroma, flavor
°L AKA Lovibond: refers to color of malt. Low # = light; high # = dark.
• Pale AKA 2-Row (2-3°L)
• Pilsner Malt (2-3°L)
• Maris Otter (6°L)
• Vienna (4°L)
• Munich (6-10°L)
• Golden Promise (6°L)
• Crystal/Caramel (10-120°L)
• Chocolate (250-500°L)
• Roasted Barley (400-700°L)
• Cara-Munich (30-60°L)
• Biscuit (30°L)
• Special B (160°L)
Malt Extracts
Malt extract = dehydrated wort. LME (syrup); DME (powder)
LME vs DME: Both taste great, DME stores more easily (and longer) than LME. Easily converted between each other. 1 lb LME = .8 lb DME
• Types: Extra Light to Dark
Hops: George(The wild one)
Provide bitterness to balance out the sweet malt, a
natural preservative, & provide flavor/aroma.
Hops: Wolf Among Weeds
Female hop cones can be used fresh (“wet hop”), as dried whole flowers, or pellets.
Whole vs Pellets: A matter of personal preference. Whole have perhaps more depth, pellets can be more intense. Completely up to you. If subbing whole leaf for pellets, use about 15-20% more by weight.
• Longer boil time will add bitterness
• Shorter boil time will extract aromas/flavors (earthy, citrus, etc)
• A natural preservative = more beer per bushel = higher profits
Yeast: Paul(The most feminine)
Converts sugars in wort into alcohol, co2, & much,
much more.
Yeast:
Brewers make wort, yeast makes beer. Wort is like a petri dish that we want to keep clean for our yeast.
• Over 300 strains available. Ranging from clean to fruity to spicy
• Over 500 flavor compounds associated w/ yeast.
• A single cell organism. Technically a fungus
• All female, reproduce by budding (Yeast “Man” is a sham!)
• Nutrients, proper aeration, pitching rates – all very important
for clean tasting beer.
White Labs Safale WYeast
Types of Yeast
Liquid Dry
Both are good options, and have different purposes/advantages.
• Natural state - In hibernation • Freeze dried
Water: Ringo
(The best drummer of all time, seriously)
Provide a clean base from which to build off &
enhance overall experience in subtle ways.
Water:
Flavor Ions 101: Calcium Sulfate (gypsum), & Calcium Chloride are most common brewing salts. Gypsum = bitter/”sharp”. Ca Chloride = sweet/full bodied.
• Should taste clean. Chlorine/chloramine = BAD
• Minerals in water influence taste/mouthfeel of beer
• RO & Distilled water = very clean tasting beer
Water’s Impact on Beer Styles
SD Water: High in gypsum (bitter/”sharp”). Home of the double IPA… a coincidence?
Adjuncts: George Martin, Billy Preston
(Depends on who you ask)
• Add flavors and/or impact body
• Orange peel, honey, coriander, coffee, etc…
• When/how much depends on beer, adjunct, & brewer
How to Brew in 30 Seconds
Steep grains for 30 minutes at 155F
(ish).
Boil Wort: add
extract & hops
according to
recipe.
Cool wort to
room temp,
aerate, & add
yeast.
1 2 3
Still that easy.
Sample Recipe: American Pale Ale
½ oz Horizon (60) (Bittering)
½ oz Cascade (10) + ½ oz Centennial (10) (Aroma)
½ oz Cascade (0) + ½ oz Centennial (0) (Aroma)
5.5 lb DME ½ lb Caramel 60l
6-7 gallons of clean water.
Spring, Filtered Tap, RO, Distilled.
You choose, but take notes!
WLP001 – CA Ale yeast
Prep: Sanitizer Bucket, 3 gal Water
in Freezer, 2.5 gal Water in Pot.• Bucket/bowl/sink w/ sanitizer • Put 3-4 gal water in freezer. We will use it
later to chill wort
• Prepare brewing water: 2.5 gal to about 160F in pot
Steep Grains
• 30 minutes
• Hold at about 155F
• Keep below 170F (will extract harsh tasting tannins from grain)
Bring to a Boil
• Remove grains – feed to
chickens… add to cookies?
• Bring pot to rolling boil (212F)
& add extract
Avoid the Boil-Over
• Add extract just before the beginning of the boil
• Remove from heat and stir in extract
• Place a spoon over the top, or spray w/ clean water
During the Boil: Add Hops,
Nutrients, etc…
Hops: Bittering, Aroma Yeast Nutrients, kettle finings (clarifiers)
Adjuncts may be
added during the
boil. Depends on
recipe.
Cool Down the WortIce bath: Cheap & easy
Use cold water from the freezer (during prep), to top off.
Should get wort to where we need it.
Wort Chiller: $$, not needed at
first
Prepare Wort for Yeast• Transfer into sanitized fermenter • Top off w/ water
• Vigorously shake/stir wort to aerate. • Add (“pitch”) yeast
During fermentation: Krausen (kroy – sen)
Dry Hop: Usually 3-7 days
before bottling.
Krausen can
overflow: Use a
blow-off tube, or
Fermcap.
Use a shirt to protect from light.
Easy Temp Control
Damp t-shirt. Water bath. Small Fan
• Happy yeast = happy beer drinkers
• First 4-6 days is most crucial
Tip: Frozen water bottles can be swapped out during summer months.
All Grain vs Extract Brewing
All Grain: Create your own extract
Partial Grain/Extract:Extract is pre-made
Great beer can be made either way. Extract is closer to pre-made mix cake mix, in some ways. The cake is still great tasting, just easier.
• Larger equipment needs
• Full boil (requires burner
for 5 gallon batches)
• Lower startup cost
• Condensed boil
• Can brew in kitchen
Going All Grain:Equipment Needs
Mash Tun:
Floor Burner: Boil Kettle & Hot Liquor Tank (two vessels):
Going All Grain:Considerations
Cost: Space: Time:
Mash Tun: $50-200+Boil Kettle: $50-500+HLT: $50-500+Floor Burner: $50-200
$200-1400+
4-8 hour brew day
Indoor options
Grainfather: $890 Picobrew: $1880
Brew in a Bag:
An Option for All-Grain Brewing
You’ve made your own extract!!
Will not top off with water, need to have a good chilling method.
Limited by how much your stove can bring to a boil (about 2-3 gallons for most).
Steep grains in a large pot. Lift bag out of kettle, bring
to boil, add hops etc…
What’s Next?
• Master Brewers Program• Short Courseshttps://extension.ucdavis.edu/areas-study/brewing
• SDSU Business of Craft Beer Certificate• Craft Beer Education Camp (9 Days)http://www.ces.sdsu.edu/craftbeer
Join a Homebrew Club!!http://www.calhomebrewers.org/
Great books• The Complete Joy of Home Brewing – Charlie Papazian.
Fun, light-hearted, yet informative approach to teaching.
• How To Brew – John Palmer. More technical, yet extremely approachable. Very organized.
• Brewing Classic Styles – Jamil Zainasheff & John Palmer. Our favorite recipe book. Recipe for nearly every style.
• Radical Brewing – Randy Mosher. History of brewing techniques, and cool recipes.
• Tasting Beer – Randy Mosher. A must read for the serious beer drinker/brewer. Better tasters make better brewers.
• Yeast/Hops/Water/Malt A four part series on their respective topics.
• Zymurgy/AHA
• Brew Your Own (BYO)
• Craft Beer & Brewing
Periodicals
Thank You!/Q&A
2911 El Cajon Blvd Space 2
San Diego, CA 92104
619 450 6165
@thehomebrewersd