http://brewwiki.org/api.php?action=feedcontributions&user=Gluck&feedformat=atomBrewWiki - User contributions [en]2024-03-28T13:25:55ZUser contributionsMediaWiki 1.24.2http://brewwiki.org/index.php?title=Extracts&diff=4658Extracts2008-06-15T18:01:26Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''Extracts''' are concentrated [[wort]] made from [[mashing]] grain [[Malt|malt]] and then removing a portion of the water to either concentrate it into a thick syrup or a dry powder. The main advantage of using [[Extract Brewing]] instead of [[All Grain]] brewing is that it allows beginning and intermediate brewers to skip the [[mashing]] and [[lautering]] steps, and move straight into [[boiling]] the extract with [[hops]]. This cuts the total brew time by half or more. In addition, extract brewing can be done with much less equipment than the full all-grain process. The disadvantage of brewing with extracts is that the brewer does not have as much control over the composition and ingredients used as an all-grain brew.<br />
<br />
===Extract Forms=== <br />
Extracts are available in two forms:<br />
* '''Canned Extract''' - A thick syrup of concentrated extract, most often packaged in cans of 3 to 3.3lb each. <br />
* '''Dry Extract''' - A dried form of extract served in powder form - typically bagged.<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[Processes]]<br />
* [[Extract Brewing]]<br />
* [[All Grain]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Extract & Malt Table] - lists may common extracts<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[fr:Extraits de malt]]</div>Gluckhttp://brewwiki.org/index.php?title=Extracts&diff=4657Extracts2008-06-15T18:00:09Z<p>Gluck: </p>
<hr />
<div>__NOTOC__<br />
'''Extracts''' are concentrated [[wort]] made from [[mashing]] grain [[Malt|malt]] and then removing a portion of the water to either concentrate it into a thick syrup or a dry powder. The main advantage of using [[Extract Brewing]] instead of [[All Grain]] brewing is that it allows beginning and intermediate brewers to skip the [[mashing]] and [[lautering]] steps, and move straight into [[boiling]] the extract with [[hops]]. This cuts the total brew time by half or more. In addition, extract brewing can be done with much less equipment than the full all-grain process. The disadvantage of brewing with extracts is that the brewer does not have as much control over the composition and ingredients used as an all-grain brew.<br />
<br />
===Extract Forms=== <br />
Extracts are available in two forms:<br />
* '''Canned Extract''' - A thick syrup of concentrated extract, most often packaged in cans of 3 to 3.3lb each. <br />
* '''Dry Extract''' - A dried form of extract served in powder form - typically bagged.<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[Processes]]<br />
* [[Extract Brewing]]<br />
* [[All Grain]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Extract & Malt Table] - lists may common extracts<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[fr:Extraits]]</div>Gluckhttp://brewwiki.org/index.php?title=Brewers_Gold_Hops&diff=4656Brewers Gold Hops2008-06-15T17:59:12Z<p>Gluck: </p>
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<div>Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically.<br />
Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer. <br />
<br />
===Specifications===<br />
* Typical Use : Bittering<br />
* Alpha Acid : 5 to 10% AAU (variable)<br />
* Origination : UK, Germany<br />
* Commercial Examples : Pete's Wicked Ale<br />
* Characteristics : Pungent bittering with spicy aromas<br />
* Styles : English Ale, German Lager <br />
* Similar Hops : Bullion, Chinook, Galena.<br />
<br />
==See Also==<br />
* [[Hops]]<br />
<br />
[[Category:Ingredients]]<br />
[[fr:gold]]</div>Gluckhttp://brewwiki.org/index.php?title=Bottling&diff=4655Bottling2008-06-15T17:58:42Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''Priming and Bottling''' is the last step for most homebrewers, unless they [[Kegging|keg]] their beer. Priming consists of mixing sugar in with the beer to promote fermentation after bottling. A small amount of priming sugar will ferment and carbonate your beer. Bottling is the process of transferring the primed beer into bottles using a bottle filler and capping them for aging and later consumption. While not covered here, you can also bottle directly from a keg using a special device called a [[Counter Pressure Filler|counter-pressure bottle filler]].<br />
<br />
===Preparing Bottles and Caps===<br />
Most brewers start by collecting used beer bottles of some kind. The type of bottle you want to select are ones that require a bottle opener to open. Screw-off bottles will not seal properly with a conventional bottle capper, so please don't use them. Do not use plastic bottles for long term storage as they are gas permeable and your beer will degrade over time. Plastic is also very hard to clean. Glass bottles in the 12 oz and 16 oz size are preferred by most brewers as glass is easy to clean. Labels on the bottles can be removed by soaking the bottles overnight in a light ammonia solution and then scrubbing the label off (use gloves!). Scrub any residue from the bottom of each bottle with a bottle brush and hold it up to a bright light to make sure that the bottles are clean. Throw any bottles away that are not clean. Darker bottles are considered better since sunlight can degrade beer over time, though hopefully you are storing your bottles in a box or refrigerator away from direct sinlight. ''Grolsch'' style bottles with a resealable cap are also popular, though one must take care to replace the seals periodically to assure a tight fit. If you don't want the hassle of collecting and cleaning old bottles, you can purchase brand new bottles of all kinds at many homebrewing shops.<br />
<br />
New bottle caps must be purchased from a homebrew supplier (you can't reuse old bottle caps). There are two types of caps - conventional caps and oxygen absorbing caps. The latter have an oxygen absorbing material that is activated when the cap gets wet. This helps to absorb any remaining oxygen left at the top of the bottle preserving the beer a little longer (in theory). Conventional caps should be sterilized before use, typically by soaking in a light sterlizing solution such as iodophor.<br />
<br />
===Preparing Equipment===<br />
[[image:Capper.JPG|right|thumb|Bottle Capper]]<br />
Before you can prime and bottle, you again need to sterilize everything the beer will touch. Though your beer has fermented out, it still can be ruined by bacteria or by adding too much oxygen to it (i.e. don't splash it around). Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly. Sterilize the bucket thoroughly, and also sterilize your siphoning equipment, tools and of course your bottles. Make sure your bottles are clean of debris before sterilizing - use a bottle brush to remove any deposits. Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well. I've also had some success with sterilizing my bottles in the dishwasher, but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer.<br />
<br />
===Bottling===<br />
Siphon the finished beer into your priming bucket, trying very hard not to splash it around or mix any air in with it. Add 2/3 cup of priming sugar (I recommend corn sugar) to your beer and very gently mix it in. Next siphon the beer into your bottles using your bottle filler. Be sure to leave at least an inch or more of empty airspace at the top of your bottle to aid in fermentation. Put the caps on each bottle as you go and use your [[Bottle Capper|bottle capper]] to secure them. Age your bottles for at least 2-3 weeks to allow them to properly carbonate before drinking.<br />
<br />
===Other Priming Options===<br />
While corn sugar is most often used, many other sugars or malts are available for priming your beer. The amount of any ingredient needed to achieve a given level of fermentation will vary with the fermentability of the sugar, so some research is needed before using other priming ingredients. These include:<br />
* Dried Malt [[Extract]]<br />
* [[Honey]]<br />
* Unfermented [[Wort]] stored from earlier in the brewing process<br />
* Many other forms of sugar<br />
<br />
===Alternatives to Bottling===<br />
With additional equipment you can instead [[Kegging|keg]] your homebrewed beer and carbonate it directly with CO2 pressure. One can then use a [[Counter Pressure Filler]] to fill bottles directly from a keg.<br />
<br />
==See Also==<br />
* [[Processes]]<br />
* [[Kegging]]<br />
* [[Counter Pressure Filler]]<br />
* [[Bottle Capper]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/blog/2008/05/14/bottling-beer-10-tips-for-home-brewers/ Bottling Beer: 10 Tips for Home Brewers]<br />
<br />
[[Category:Processes]]<br />
[[Category:Glossary]]<br />
[[fr:Conditionnement]]</div>Gluckhttp://brewwiki.org/index.php?title=Amazing_Wit&diff=4654Amazing Wit2008-06-15T17:57:59Z<p>Gluck: </p>
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<div>__NOTOC__<br />
A smooth, easy to make all-grain authentic Witbier that your friends will truly enjoy!<br />
<br />
===Recipe Specifications===<br />
* Brewer: [[User:BrewWiki|BrewWiki]]<br />
* Style: 16A Witbier<br />
* Type: All Grain<br />
* Batch Size: 5.00 gal <br />
* Boil Size: 6.00 gal<br />
* Estimated OG: 1.047 SG<br />
* Estimated IBU: 18.9 IBU<br />
* Boil Time: 60 Minutes<br />
<br />
===Ingredients===<br />
* 4 lbs 8.0 oz Pale Malt (2 Row) Bel (3.2 SRM)<br />
* 4 lbs 8.0 oz Wheat, Flaked (1.6 SRM) <br />
* 1 oz Goldings, East Kent Hops[5.00%] (60 min) <br />
* 0.75 oz Coriander Seed (Boil 5.0 min) <br />
* 0.75 oz Orange Peel, Bitter (Boil 5.0 min) <br />
* 1 Pkgs Belgian Wit Ale (White Labs #WLP400)<br />
<br />
===Instructions===<br />
Use a single infusion mash in a Gott-type cooler at 154 F. Mash for 45 minutes or until conversion is complete. After mashing and a slow lauter (the flaked wheat can result in a thick mash), add the EK Goldings hops and boil for a full hour. Perpare the coriander by cracking the whole kernals open with a grain crusher. The orange peel must bee the bitter type (curaco orange) and NOT the common sweet orange. For the last 5 minutes of the boil, add the cracked coriander and orange peel. Cool rapidly and ferment normally. <br />
<br />
It is not unusual for a Wit to be cloudy when finished - as a result of the unmalted wheat. However the taste is excellent! This beer is one of my house favorites - I try very hard to keep it in stock, though it is very popular with all of the guests.<br />
<br />
==See Also==<br />
* [[Recipes]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/recipes.htm BeerSmith Recipes] - Download many of my other recipes<br />
<br />
[[Category:Recipes]]<br />
[[fr:Amazing Wit]]</div>Gluckhttp://brewwiki.org/index.php?title=Boiling&diff=4653Boiling2008-06-15T17:57:13Z<p>Gluck: </p>
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<div>__NOTOC__<br />
The '''boiling''' process takes sweet [[wort]] produced either by [[mashing]] or by adding [[extracts]] to water and boils it for an extended period with [[hops]] to create ''hopped wort''. The [[wort]] is normally boiled for 1-2 hours. The hopped wort is then rapidly cooled and [[yeast]] is added for [[fermentation]] into beer. Boiling the wort is important for the following reasons:<br />
* Boiling sterlizes the wort, killing off any bacteria and preventing infections<br />
* Boiling hops releases critical alpha acids that bitter the beer to offset the sweetness of the [[malt]]. The longer hops are boiled, the more bitterness they will release.<br />
* Boiling vaporizes many undesirable compounds that can cause off flavors and aromas<br />
* Boiling causes coagulation of undesirable proteins in the wort, allowing them to fall out during cooling<br />
<br />
===Boiling Equipment===<br />
Homebrewers typically boil in an open pot. The pot should be large enough to hold the entire volume of wort, plus have 10-20% additional space for foaming during the boil to avoid boiling over. Commercial brewers use more advanced boilers to enhance vaporization and reduce energy use including pressurized boilers, boiling outside the kettle (calendreias), and other external boilers.<br />
<br />
==See Also==<br />
* [[Processes]]<br />
* [[Hops]]<br />
<br />
==External Links==<br />
* [http://en.wikipedia.org/wiki/Brewing Wikipedia - Brewing]<br />
<br />
[[Category:Processes]]<br />
[[Category:Glossary]]<br />
[[fr:Ébullition]]</div>Gluckhttp://brewwiki.org/index.php?title=Belgian_Blond_Ale&diff=4652Belgian Blond Ale2008-06-15T17:56:04Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''Belgian Blond Ale''' is a moderate version of Belgian strong ale designed to appeal to European Pilsner drinkers.<br />
<br />
==History==<br />
Belgian Blond Ale is a recent innovation on the older Belgian Strong Ale style. It was designed to appeal to European Pilsner drinkers and has a moderate strength but retains some Belgian complexity.<br />
<br />
==Description==<br />
Medium body. Somewhat malty sweetness, but medium-dry to dry finish. Medium hop and alcohol balance. Light spicy/earthy hop flavor. Some candi-sugar sweetness. Light to deep gold color. Highly carbonated. Recent development meant to appeal to European Pilsner drinkers. Becoming more popular over time. A medium strength golden ale with Belgian complexity.<br />
<br />
==Characteristics==<br />
* Color Range: 4.0-6.0 SRM<br />
* Original Gravity Range: 1.062-1.075 SG<br />
* Final Gravity Range: 1.008-1.016 SG<br />
* Bitterness Range: 20.0-30.0 IBU<br />
* Alcohol by Volume Range: 6.0-7.5 %<br />
* Carbonation Range: 2.2-2.8 vols<br />
* [[BJCP]] Style Number: 18 A<br />
<br />
==Ingredients==<br />
* Belgian pilsner malt<br />
* Aromatic malts<br />
* Candi sugar or sucrose<br />
* Belgian yeast strains produce complex character<br />
* Noble Styrian Goldings or East Kent Goldings hops<br />
* No spices<br />
<br />
==Examples==<br />
* Leffe Blond, Grimbergen Blond, Val-Dieu Blond, Pater Lieven Blond Abbey Ale, Affigen Blond, La Trappe Blond<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
[[Category:Styles]]<br />
[[fr:Belgian Blond Ale]]</div>Gluckhttp://brewwiki.org/index.php?title=Beer_Judge_Certification_Program&diff=4651Beer Judge Certification Program2008-06-15T17:55:44Z<p>Gluck: </p>
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<div>__NOTOC__<br />
The '''Beer Judge Certification Program (BJCP)''' is a program to "promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills." ([http://www.bjcp.org/ BJCP 2006]). BJCP was founded in 1985 with exams given at the American Homebrewers Association annual conference, and now has a substantial program to certify and rank beer judges worldwide. BJCP has a detailed examination and monitoring process in place to certify beer judges that judge beer competitions worldwide. The BJCP also produces a detailed beer, cider and mead [[Beer Styles|style]] guideline that is designed for judging beer but is also a useful tool for homebrewers targeting a particular beer style.<br />
<br />
===Beer Judge Certification Levels===<br />
Judges are awarded certification levels through the accumulation of participation credits (experience points) and high scores on the BJCP exam. The recognized levels include:<br />
* Apprentice (and ''Honorary Master'')<br />
* Recognized<br />
* Certified<br />
* National<br />
* Master<br />
* Grand Master (which can be Level I, Level II, etc)<br />
<br />
===BJCP Style Guidelines===<br />
The BJCP produces what is arguably the definitive beer, cider and mead [http://www.bjcp.org/stylecenter.html style guideline]style guideline for brewers and competitors. For BJCP sponsored competitions, the BJCP style guideline determines the major style categories for competition. These guidelines are also a very useful reference for brewers attempting to create a particular beer style.<br />
<br />
==See Also==<br />
* [[Organizations]]<br />
* [[Beer Styles]]<br />
<br />
==External Links==<br />
* [http://www.bjcp.org/ The BJCP Home Page]<br />
* [http://www.bjcp.org/stylecenter.html BJCP Style Guideline]<br />
<br />
[[Category:Organizations]]<br />
[[Category:Glossary]]<br />
[[fr:Beer Judge Certification Program]]</div>Gluckhttp://brewwiki.org/index.php?title=An_American_Ale&diff=4650An American Ale2008-06-15T17:55:27Z<p>Gluck: </p>
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<div>__NOTOC__<br />
==An American Ale==<br />
An easy to make all grain American Ale in the classic style. Medium copper color, balanced flavor and a pleasant use of American hops make this a nice smooth stock brew for your favorite fridge.<br />
<br />
===Recipe Specification===<br />
*Brewer: [[User:BrewWiki|BrewWiki]]<br />
*Style: American Pale Ale<br />
*Type: All Grain<br />
*Batch Size: 5.00 gal <br />
*Boil Size: 6.82 gal<br />
*Estimated OG: 1.047 SG<br />
*Estimated Color: 8.8 SRM<br />
*Estimated IBU: 33.5 IBU<br />
*Brewhouse Efficiency: 70.0 %<br />
*Boil Time: 60 Minutes<br />
<br />
===Ingredients=== <br />
* 8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain <br />
* 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain <br />
* 4.0 oz Munich Malt (9.0 SRM) Grain <br />
* 0.75 oz Centennial [8.40%] (60 min) Hops 24.9 IBU <br />
* 1.00 oz Cascade [6.00%] (10 min) Hops 8.6 IBU<br />
<br />
===Mash Schedule===<br />
Mash Schedule: Single Infusion, Full Body, No Mash Out, Total Grain Weight: 9.25 lb<br />
* Mash In Add 11.56 qt of water at 177.0 F Step 158.0 F 45 min <br />
<br />
===Notes===<br />
This is a nice starter brew for someone learning to brew all grain. It also makes a nice stock brew as it has a pleasant balanced flavor that appeals to many people. I used a Gott style cooler for mashing, and a single infusion mash with no mash out as shown above.<br />
<br />
==See Also==<br />
* [[Recipes]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/recipes.htm BeerSmith Recipes] - Download many of my other recipes<br />
<br />
[[Category:Recipes]]<br />
[[fr:An American Ale]]</div>Gluckhttp://brewwiki.org/index.php?title=American_Pale_Ale&diff=4649American Pale Ale2008-06-15T17:55:09Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''American Pale Ale''' is an American variation of the classic British Pale Ale. American Pale Ales are similar in color and body to their British counterparts, but have the characteristic pine or citrus flavor derived from American [[hops]] and a more dominant hops flavor. <br />
<br />
==History==<br />
American Pale Ale is a recent innovation on the classic British Pale Ale style. It evolved during the [[Craft Beer]] revolution of the 1980's when craft brewers revived the Pale Ale style using 2-row American [[malt]] and American grown [[hops]].<br />
<br />
==Description==<br />
Medium body, less caramel than English Pale. Medium to high hop rate with corresponding aroma. Pale golden to deep amber in color. May have some fruity esters. No diacetyl. Moderate to high carbonation. Lighter in color than English Pale Ale, and distinguished by the use of American hops, which have higher bitterness and aroma than English counterparts.<br />
<br />
==Characteristics==<br />
* Color Range: 5.0-14.0 SRM<br />
* Original Gravity Range: 1.045-1.060 SG<br />
* Final Gravity Range: 1.010-1.015 SG<br />
* Bitterness Range: 30.0-50.0 IBU<br />
* Alcohol by Volume Range: 4.5-6.0 %<br />
* Carbonation Range: 2.3-2.8 vols<br />
* [[BJCP]] Style Category: 10A<br />
<br />
==Ingredients==<br />
* American 2-row Pale Malt<br />
* Crystal malt<br />
* American hops<br />
* Dry hopping for aroma <br />
* American ale yeast. Low carbonate water<br />
* Small portion of specialty grains<br />
<br />
==Examples==<br />
* Sierra Nevada Pale Ale, Stone Pale Ale, Red Hook Ale, Harpoon Ale, Full Sail Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
<br />
==See Also==<br />
* [[Styles]]<br />
* [[American Amber Ale]]<br />
<br />
==References==<br />
* [http://www.beertown.org/events/acbw/apa.html American Pale Ale - Craft Brew Week]<br />
<br />
[[Category:Styles]]<br />
[[fr:American Pale Ale]]</div>Gluckhttp://brewwiki.org/index.php?title=American_Barleywine&diff=4648American Barleywine2008-06-15T17:54:35Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''American Barleywine''' is a highly alcoholic, highly hopped beer approaching wine in character. American barleywine differs from the traditional English barleywines primarily in the way it is highly hopped with high alpha varieties of [[hops]].<br />
<br />
==History==<br />
American Barleywine clearly has its origins in [[English Barleywine]]. It is essentially a more highly hopped version of its predecessor, often made with American malts and American hops. Barleywine has had a resurgence in the US with [[Craft Beer]] brewers in the 1980s and 1990s.<br />
<br />
==Description==<br />
Full to chewy wine-like body. Moderate hop bitterness flavor and aroma from American hops, but not unbalanced. Alcohol warmth present. Fruity and malty. Amber color. Caramel aroma. Low to moderate carbonation.<br />
American version of English Barley wine. More bitter than English counterpart due to American hops, but hops are not extreme. Alcoholic, malty and fruity. Well aged - often a year or more.<br />
<br />
==Characteristics==<br />
* Color Range: 10.0-22.0 SRM<br />
* Original Gravity Range: 1.080-1.125 SG<br />
* Final Gravity Range: 1.020-1.035 SG<br />
* Bitterness Range: 50.0-100.0 IBU<br />
* Alcohol by Volume Range: 8.0-13.0 %<br />
* Carbonation Range: 1.8-2.5 vols<br />
* [[BJCP]] Style Number: 19 C<br />
<br />
==Ingredients==<br />
* Lots of well modified pale malt with moderate caramel malt<br />
* Little or no darker malt<br />
* American hops add bitternes<br />
* Lengthy boil to enhance color<br />
* High gravity American ale yeast<br />
* Moderate to hard water.<br />
<br />
==Examples==<br />
* Sierra Nevada Bigfoot, Hair of the DOg Doggie Claws, Victory Old Horizontal, Brooklyn Monster Ale, Avery Hog Heaven Barleywine, Bell's Thurd Coast Old Ale, Weyerbacher Blithering Idiot<br />
<br />
==See Also==<br />
* [[Styles]]<br />
* [[English Barleywine]]<br />
<br />
[[Category:Styles]]<br />
[[fr:American Barleywine]]</div>Gluckhttp://brewwiki.org/index.php?title=International_Bitterness_Units&diff=4647International Bitterness Units2008-06-15T17:51:00Z<p>Gluck: </p>
<hr />
<div>An '''International Bitterness Unit''' (IBU) is a measure of the bitterness in beer. One IBU is equal to one milligram of isomerized alpha acid per liter of beer. Isomerized alpha acids are the main bittering acids derived from [[hops]]. IBU's can be estimated using one of several equations if one knows factors such as the alpha acid of the hops used, boil time and [[specific gravity]] of the [[wort]]. See the [[Technical|technical reference]] for more details on estimating IBUs.<br />
<br />
==See Also==<br />
* [[Hops]]<br />
* [[Technical]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/blog/2008/04/20/calculating-hop-bitterness-how-much-hops-to-use/ Calculating Hop Bitterness - How Much Hops to Use]<br />
<br />
[[Category:Glossary]]<br />
[[Category:Technical]]<br />
<br />
[[fr:IBU]]</div>Gluckhttp://brewwiki.org/index.php?title=KMS_Dark_Mild&diff=4646KMS Dark Mild2008-06-15T17:50:35Z<p>Gluck: </p>
<hr />
<div>__NOTOC__<br />
An authentic British mild ale.<br />
<br />
==Recipe Specification==<br />
*Brewer: [[User:Mike|Mike]]<br />
*Style: British mild ale<br />
*Type: All Grain<br />
*Batch Size: 6.0 gal/22.7 litres <br />
*Boil Size: 7.0 gal/26.5 litres<br />
*Estimated OG: 1.038 SG<br />
*Estimated Color: 25.4 SRM<br />
*Estimated IBU: 23.1 IBU<br />
*Brewhouse Efficiency: 75.0 %<br />
*Boil Time: 90 Minutes<br />
<br />
==Ingredients==<br />
*6.6 lbs Pale Malt (2 row) Grain <br />
*1.75 lbs Crystal 55L Grain <br />
*0.55 lbs Chocolate malt Grain <br />
*1.20 oz East Kent Goldings [4.75%](60 min) Hops<br />
*0.60 oz East Kent Goldings [4.75%](0 min) Hops<br />
*1 tsp Irish moss (15 min) <br />
*1 Pkgs Ringwood ale yeast (Wyeast Labs #1187) <br />
<br />
==Mash Schedule==<br />
* Mash Schedule: Single Infusion, Medium Body, No Mash Out, Total Grain Weight: 8.91 lb<br />
* Mash In Add 11.25 qt of water at 169.6 F Step to 154.0 F for 60 min <br />
<br />
==Notes==<br />
Simple single infusion mash. One week in primary, no secondary required. Best consumed fresh. <br />
<br />
==See Also==<br />
* [[Recipes]]<br />
<br />
[[Category:Recipes]]<br />
[[fr: KMS Dark Mild]]</div>Gluckhttp://brewwiki.org/index.php?title=Mashing&diff=4645Mashing2008-06-15T17:49:55Z<p>Gluck: </p>
<hr />
<div>[[image:Mash_tun.jpg|right|thumb|A Simple Mash Tun]]<br />
''Mashing'' is a step in the [[Processes|brewing process]] that combines crushed [[Malts]] with hot water in a [[Mash Tun|mash tun]] to convert complex starches into simple sugars that are more readily fermented. There are many variations of mashing, but the ''single infusion mash'' described below is easily done with home equipment, and suitable for most popular beer styles. During the [[Malting Process|malting process]] barley grains develop many enzymes that are needed for mashing. These enzymes, when heated with water in the ''mash'', react with the starches in the malt and produce ''maltose''. Maltose is a favorite food for yeast during fermentation. After the mashing process, hot water is used to extract the sugars from the grain in a process called [[sparging]] to produce a sweet liquid called ''[[wort]]'' for brewing.<br />
<br />
==Types of Mashing==<br />
The most popular mash profile among homebrewers is the single infusion mash, but several methods can be used to mash and all are accessible by the homebrewer.<br />
<br />
===Single Infusion Mash===<br />
The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one can reach a target temperature for the combined mash in the 148 to 158 F range. Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain. The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is complete. <br />
<br />
===Temperature Mash===<br />
An alternative to the infusion mash is the temperature mash. Rather than adding a known quantity of hot water, the mixed water and grains are simply raised to the target mashing temperature and held at that temperature until the starch conversion is complete. While this is quite practical for a commercial brewer, temperature mashing presents challenges to home brewers. Most homebrewers use simple pots over a stove or propane burner, and it is difficult to hold a precise mashing temperature for an extended period using just a stove and pot.<br />
<br />
===Decoction Mash===<br />
A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.<br />
<br />
===Multiple Step Mashes===<br />
Though a single infusion mash is suitable in 95% of cases where modern well modified malts are used, some precooked adjuncts and undermodified malts require protein rests at lower temperature before the main ''saccrification'' (sugar conversion) step in the mash profile. These protein rests help to break down complex starches in preparation for saccrification. Infusion, temperature and decoction steps may be combined to achieve multiple step mashes. For example a complex three step decoction mash might start with an initial infusion step to an acid rest at 105 F, followed by a protein rest at 122 F, and a saccrification step at 155 F. In many mash profiles, a ''mash out'' step is used to raise the temperature of the entire grain bed in preparation for sparging. The mash out step helps to halt saccirifcation, and also helps ensure an efficient sparge by extracting sugars at a higher temperature.<br />
<br />
==Mash Temperature==<br />
The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156) will result in medium bodied beers.<br />
<br />
The [[Acid Rest]], a step done early in the mash around 95F is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.<br />
<br />
==Sparging==<br />
After the mash process is complete, the grains, water and sugar are still in suspension in the mash tun. The sugars are separated from the grains in a process called ''[[sparging]]'' (alternately called ''[[lautering]]'') to produce [[wort|sweet wort]]. The wort is then [[Boiling|boiled]] and [[Fermentation|fermented]] to produce beer.<br />
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==See Also==<br />
* [[Processes|Brewing Processes]]<br />
* [[Sparging]]<br />
* [[Mash Tun]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion and decoction calculations<br />
* [http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ All Grain Brewing with an Infusion Mash Setup] - on the BeerSmith blog<br />
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[[Category:Processes]]<br />
[[Category:Glossary]]<br />
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[[fr:Brassage]]</div>Gluckhttp://brewwiki.org/index.php?title=Final_Gravity&diff=4644Final Gravity2008-06-15T17:48:37Z<p>Gluck: </p>
<hr />
<div>The '''Final Gravity (FG)''' of a beer is simply the [[specific gravity]] of the beer measured after fermentation has completed and the beer is ready for bottling. If one knows both the final gravity and [[Original Gravity]], you can calculate the percent of alcohol ([[ABV]] or [[ABW]]) as well as several other characteristics of the beer.<br />
<br />
==See Also==<br />
* [[Technical]]<br />
* [[Original Gravity]]<br />
* [[Alcohol By Volume]]<br />
* [[Alcohol By Weight]]<br />
<br />
[[Category:Glossary]]<br />
[[fr:densité finale]]</div>Gluckhttp://brewwiki.org/index.php?title=Alpha_Acid_Units&diff=4643Alpha Acid Units2008-06-15T17:47:44Z<p>Gluck: </p>
<hr />
<div>An '''Alpha Acid Unit''' (AAU), also called '''Homebrew Bitterness Units (HBU)''' is a measure of hops used - typically for a 5 gallon batch. It can be calculated simply by multiplying the percent alpha acid of the [[hops]] used by the number of ounces of hops. For example 3 ounces of 5% alpha hops would be equivalent to 15 AAUs.<br />
<br />
:'''AAUs = (hops_alpha_percent * hops_weight_oz)'''<br />
<br />
Because AAU's do not take into account important factors such as the batch size, boil time and [[specific gravity]] of the [[wort]], AAU's have largely been replaced by [[International Bitterness Units]] which provide a much more accurate picture of the bitterness of a particular brew.<br />
<br />
==See Also==<br />
* [[International Bitterness Units]]<br />
* [[Technical]]<br />
* [[Hops]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/blog/2008/04/20/calculating-hop-bitterness-how-much-hops-to-use/ Calculating Hop Bitterness - How Much Hops to Use]<br />
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[[Category:Glossary]]<br />
[[Category:Technical]]<br />
[[fr:HBU]]</div>Gluckhttp://brewwiki.org/index.php?title=Malt&diff=4642Malt2008-06-15T17:45:46Z<p>Gluck: </p>
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<div>__NOTOC__<br />
A main ingredient in most beers is malted barley, though the [[Malting Process|malting process]] can be applied to many other cereal grains. Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''[[mashing]]''. Dark malts are roasted to provide additional flavor and color. Malts are characterized by their type, color, base grain and potential extract (or yield). Malt color is typically measured on the [[Lovibond]] or [[SRM]] scale.<br />
<br />
==Types of Malt==<br />
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Malt & Grains Reference Table]<br />
* [Insert malt type here]<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[Malting Process]]<br />
* [[Lovibond]]<br />
* [[Estimating Color]]<br />
* [[Processes|Brewing Processes]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/Grains/Grains/GrainList.htm BeerSmith Malt & Grains Reference Table]<br />
* [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997<br />
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[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
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[[fr:Malt]]</div>Gluckhttp://brewwiki.org/index.php?title=Moving_to_All_Grain&diff=4641Moving to All Grain2008-06-15T17:45:23Z<p>Gluck: </p>
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<div>__NOTOC__<br />
After you have some experience with [[Extract Brewing]], you will inevitably find yourself wanting to make the move to [[All Grain]]. While the all grain brewing process does take 1-2 hours longer (for the [[Mashing]] and [[Sparging]] processes, it offers a much wider range of ingredients and better control over the brewing process. This article details some of the items you need to consider when moving from extract brewing to all grain brewing.<br />
<br />
==Equipment==<br />
All grain brewing does involve an added investment in equipment. Here I assume you already have a 5 gallon fermenter, racking and bottling equipment but probably lack some of the items below:<br />
[[image:Mash_tun.jpg|right|thumb|Mash Tun]]<br />
* '''Large Boil Pot''' - For all grain brewing you will need to [[Boiling|boil]] the full size of your brew (usually 5 gallons) plus a gallon or so additional [[wort]] that will boil off during your 60-90 minute boil. In addition you need some space at the top to avoid boil-over. We recommend at least an 8 gallon pot for a 5 gallon batch size, or 14 gallon pot for a 10 gallon batch. In addition you will need a second pot equal to your batch size that you can use to heat water for [[sparging]].<br />
* '''Outdoor Propane Burner''' - While it is possible to heat your huge pot over several burners on a stove, it can be quite dangerous moving large amounts of wort around and it also takes a very long time. A high BTU propane burner is relatively cheap and will boil your wort quickly in the driveway or on the back patio with less mess. Don't use it in an enclosed area however!<br />
* '''Gott Style Cooler''' - A water cooler makes the best [[Mash Tun]] for most homebrewers. A 5 gallon cooler can easily be converted to serve as a mash tun and lauter tun - and the insulation will make it very easy to do an infusion [[Mashing|Mash]]. See the [[Mash Tun]] link for details on how to add a false bottom to your cooler.<br />
* '''An Immersion Chiller''' - While not strictly needed, it does take a very long time to cool 5 gallons of boiling wort without a chiller. '''Cooling''' your beer quickly reduces the risk of infection and also helps many undesirable proteins and tannins to fall out of the beer before ferementation.<br />
<br />
==The All Grain Process==<br />
All grain brewing starts with the [[Mashing]] process. All of your grains are crushed first, and the crushed grains are placed in your [[Mash Tun]]. Hot water is then added to the mash tun to raise the temperature of the mixture to between 148F and 158F. Typically water is mixed with grains at a rate of approximately 1.25-1.5 quarts per pound of grain. The temperature and amount of water for the infusion can be calculated using a tool such as [http://www.beersmith.com BeerSmith]. You then cover your mash tun and leave the mash for 45-60 minutes. During this time, complex sugars are broken down into simple sugars that yeast can easily consume. One typically stirs the mash every 10-15 minutes to prevent hot spots from developing in the cooler.<br />
<br />
In the next step, called [[Sparging]], hot water is added to the top of your mash tun and drained through the false bottom into your boiler. It takes time to extract the sugars from the grains, so don't rush this process. I usually allot at least 20-30 minutes to fully sparge the mash tun and extract about 6 gallons of wort for a 5 gallon batch.<br />
<br />
Once you have the hot wort extracted, the rest of the process of [[Boiling]], [[Cooling]] and [[Fermenting]] the wort is the same as it would be for an extract brew. There are only two differences. First, you will use less hops during the boil because your wort is not as concentrated - meaning that more bitterness is extracted from the same amount of hops. The best way to account for this is to use some brewing software such as [http://www.beersmith.com BeerSmith] to calculate the bitterness of your brew and adjust your hops accordingly. The second obvious change is that you are boiling a much larger amount of wort, and need to be cautious when handling large heavy pots and also need a good cooling system to cool the wort as quickly as possible. However, the rest of the brewing process is just as it was with extract brewing.<br />
<br />
The process can be a little messy the first time, but remember it gets much easier after a few batches! Good luck and happy brewing!<br />
<br />
==See Also==<br />
* [[Processes]]<br />
* [[All Grain]]<br />
* [[Mash Tun]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com BeerSmith] - Brewing software<br />
<br />
[[Category:Glossary]]<br />
[[Category:Processes]]<br />
<br />
[[fr:Passer au tout grain]]</div>Gluckhttp://brewwiki.org/index.php?title=Original_gravity&diff=4640Original gravity2008-06-15T17:43:57Z<p>Gluck: </p>
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<div>Original gravity (OG) refers to the [http://en.wikipedia.org/wiki/elative_density relative density] of [[wort]], (unfermented beer) usually expressed as a ratio to the density of water. The relative density is closely related to the amount of fermentable sugar dissolved in the wort, and helps predict the alcohol content of the finished beer.<br />
<br />
==See Also==<br />
* [http://en.wikipedia.org/wiki/Gravity_(beer) Wikipedia - Gravity (beer)]<br />
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[[fr:Densité de départ]]</div>Gluckhttp://brewwiki.org/index.php?title=Pilsner&diff=4639Pilsner2008-06-15T17:41:40Z<p>Gluck: </p>
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<div>__NOTOC__<br />
'''Pilsner''' refers to a style of light lager originally developed in the city of ''Pilsen, Czech Republic'' (formerly Western Bohemia). The style was later expanded to include many light lager beers made with noble hops including American Pils.<br />
<br />
==History==<br />
According to Wikipedia, the first Pilsner was brewed by Josef Groll at the Burgess Brewery in October of 1842. Using a combination of extra pale malts, noble hops, extremely soft water and Bavarian lagering (cool aging) a new pale beer was made that became quite popular through central Europe. Later as refrigeration improved the style spread to the United States and other countries. After prohibition, variations of Pilsners became the dominant beer style in the United States until the [[Craft Beer]] revolution in the 1980's made a wider variety of styles available.<br />
<br />
==Description==<br />
Light to medium body with some sweetness. Noble (Saaz) hop flavor and aroma, but no lingering bitterness. Clean flavor, low diacetyls. Hoppy and malty with no aftertaste. Brewed with very soft water and high hop rates. Crisp, complex and well rounded. Moderate carbonation.<br />
<br />
==Characteristics==<br />
* Color Range: 3.5-6.0 SRM<br />
* Original Gravity Range: 1.044-1.056 SG<br />
* Final Gravity Range: 1.013-1.017 SG<br />
* Bitterness Range: 35.0-45.0 IBU<br />
* Alcohol by Volume Range: 4.2-5.4 %<br />
* Carbonation Range: 2.3-2.6 vols<br />
* [[BJCP]] Categories: 2A, 2B, 2C<br />
<br />
==Ingredients==<br />
* Saaz hops<br />
* Light pilsner malt<br />
* Czech pilsner yeast<br />
* Soft (low sulfate) water profile <br />
* Morovian malt and decoction add to malt character. <br />
<br />
==Examples==<br />
* Budvar, Pilsner Urquell, Gambrinus Pilsner, Czech Rebel<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
==References==<br />
* [http://en.wikipedia.org/wiki/Pilsener Wikipedia - Pilsner Article]<br />
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[[Category:Styles]]<br />
[[fr:Pilsner]]</div>Gluckhttp://brewwiki.org/index.php?title=Prost_Weizen&diff=4638Prost Weizen2008-06-15T17:40:41Z<p>Gluck: </p>
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<div>__NOTOC__<br />
A classic Weizen made after my trip to Bavaria - smooth taste with strong bananna and clove flavor from the Weizen yeast.<br />
<br />
==Recipe Specification==<br />
*Brewer: [[User:BrewWiki|BrewWiki]]<br />
*Style: Bavarian Weizen (Weissbier)<br />
*Type: All Grain<br />
*Batch Size: 5.00 gal <br />
*Boil Size: 6.13 gal<br />
*Estimated OG: 1.049 SG<br />
*Estimated Color: 4.1 SRM<br />
*Estimated IBU: 14.7 IBU<br />
*Brewhouse Efficiency: 72.0 %<br />
*Boil Time: 60 Minutes<br />
<br />
==Ingredients==<br />
*5 lbs Wheat Malt, Ger (2.0 SRM) Grain <br />
*4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain <br />
*0.50 oz Tettnang [4.40%] (60 min) Hops <br />
*0.50 oz Tettnang [4.40%] (30 min) Hops <br />
*1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat <br />
<br />
==Mash Schedule==<br />
* Mash Schedule: Single Infusion, Medium Body, No Mash Out, Total Grain Weight: 9.00 lb<br />
* Mash In Add 11.25 qt of water at 169.6 F Step to 154.0 F for 60 min <br />
<br />
==Notes==<br />
Simple single infusion mash. Some care must be taken to avoid a stuck mash (recommend hot sparge water). A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Strong yeast character dominates flavor.<br />
<br />
==See Also==<br />
* [[Recipes]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/recipes.htm BeerSmith Recipes] - Download many of my other recipes<br />
<br />
[[Category:Recipes]]<br />
[[fr:Prost Weizen]]</div>Gluckhttp://brewwiki.org/index.php?title=Recipes&diff=4637Recipes2008-06-15T17:40:11Z<p>Gluck: </p>
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<div>__NOTOC__<br />
{{Portal|name=Beer Recipes}}<br />
This article is intended as a repository listing homebrew beer recipes. <br />
<br />
===Contributing a Recipe===<br />
If you wish to contribute a recipe, please create a new page and title it with the recipe name. See the [[Amazing Wit|sample Wit recipe]] for an example of what should be included. Once your recipe page is complete, edit this page and add it to the listing of recipes below. Visit the [[BrewWiki:Community_Portal]] for more information on how to create and format a new page.<br />
<br />
==Extract Recipes==<br />
* (Add your recipe here!)<br />
<br />
==All Grain Recipes==<br />
Listed alphabetically by name.<br />
* [[An American Ale]]<br />
* [[Anchor Steam Clone]]<br />
* [[Amazing Wit]]<br />
* [[Brawny Burton Ale]]<br />
* [[Doc's Irish Stout]]<br />
* [[Friend Maker Wheat]]<br />
* [[KMS Dark Mild]]<br />
* [[Prost Weizen]]<br />
* [[Robust Porter]]<br />
<br />
==External Links==<br />
Listed alphabetically.<br />
* [http://www.beersmith.com/recipes.htm BeerSmith Recipe Archive]<br />
* [http://www.celtnet.org.uk/recipes/brewing/brewing.html Brewing Medieval Ales and Meads]<br />
* [http://www.beerdujour.com/AwardWinningRecipes.htm Fred's Award Winning Recipes (Beer du Jour)]<br />
<br />
<br />
[[Category:Recipes]]<br />
[[fr:recettes de bières]]</div>Gluckhttp://brewwiki.org/index.php?title=Robust_Porter&diff=4636Robust Porter2008-06-15T17:39:27Z<p>Gluck: </p>
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<div>__NOTOC__<br />
==Robust Porter==<br />
Smooth tasting complex English porter. Strong dark flavor from the black patent malt combines with sweetness from the caramel and chocolate male to create a wonderful complex Porter flavor.<br />
<br />
===Recipe Specification===<br />
* Brewer: [[User:BrewWiki|BrewWiki]]<br />
* Style: Robust Porter<br />
* Type: All Grain<br />
* Batch Size: 5.00 gal <br />
* Boil Size: 5.00 gal<br />
* Estimated OG: 1.056 SG<br />
* Estimated Color: 44.9 SRM<br />
* Estimated IBU: 29.5 IBU<br />
* Brewhouse Efficiency: 72.0 %<br />
* Boil Time: 60 Minutes<br />
<br />
===Ingredients=== <br />
* 8.5 lbs Pale Malt (2 Row) Bel (3.2 SRM) Grain <br />
* 0.5 lbs Black (Patent) Malt (500.0 SRM) Grain <br />
* 1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain <br />
* 8.0 oz Chocolate Malt (350.0 SRM) Grain <br />
* 8.0 oz Munich Malt - 10L (10.0 SRM) Grain <br />
* 2.00 oz Fuggles [4.50%] (60 min) Hops 29.5 IBU <br />
* 0.25 tsp Irish Moss (Boil 10.0 min) Misc <br />
* 10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc <br />
* 1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale<br />
<br />
===Mash Schedule===<br />
Mash Schedule: Single Infusion, Medium Body, Total Grain Weight: 11.0 lb <br />
* Mash In Add 13.75 qt of water at 165.9 F 154.0 F 60 min <br />
* Mash Out Add 8.80 qt of water at 193.1 F 168.0 F 10 min <br />
<br />
===Notes===<br />
A great tasting complex porter in the classic English style. A mix of sweetness, bitterness and roast malts produces a very nice beer. I used a single infusion mash in a Gott type cooler to make this beer. The mash schedule is included above. <br />
<br />
==See Also==<br />
* [[Recipes]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/recipes.htm BeerSmith Recipes] - Download many of my other recipes<br />
<br />
[[Category:Recipes]]<br />
[[fr:Robust Porter]]</div>Gluckhttp://brewwiki.org/index.php?title=Simcoe_Hops&diff=4635Simcoe Hops2008-06-15T17:38:28Z<p>Gluck: </p>
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<div>Simcoe is best characterized as having a pronounced pine or woodsy aroma. It is a bittering hop ranging from 12 to 14% AAU that also imparts its characteristic aroma. The cultivar was bred by Yakima Chief in the USA. It is sometimes described as being "like cascade, but more bitter - and with pine." <br />
<br />
===Specifications===<br />
* Typical Use : Bittering with Aroma<br />
* Alpha Acid : 12 to 14% AAU<br />
* Origination : USA<br />
* Commercial Examples : Dogfish Head 60 Minute IPA<br />
* Characteristics : Clean, Bitter, sometimes described as Citrus<br />
* Styles : American Pale Ale, American IPA<br />
* Similar Hops : none - it is "like cascade" but not enough to make cascade a suitable substitute.<br />
<br />
==See Also==<br />
* [[Hops]]<br />
<br />
[[Category:Ingredients]]<br />
[[fr:Simcoe]]</div>Gluckhttp://brewwiki.org/index.php?title=California_Common&diff=4634California Common2008-06-15T17:29:54Z<p>Gluck: </p>
<hr />
<div>__NOTOC__ <br />
'''California Common''', also known under the trademarked name '''Steam Beer''' (a trademark of [http://www.anchorbrewing.com/ Anchor Brewing Company]), is an American style lager using a special strain of lager yeast fermented at warm temperature. California Common beers have a hoppy flavor and clean finish.<br />
<br />
==History==<br />
California Common beer originated in the late 1800's in California where lager beer was fermented in shallow fermenters under poor refrigeration. Over time the lager yeast strains were developed that could handle the higher temperatures and produced a unique style of beer now called California Common.<br />
<br />
==Description==<br />
Medium body, moderately malty. Clean lager flavor, but character of an ale. Dry, with a hint of toasted/caramel flavor. Med amber to light copper color. Low fruitiness, ester and diacytl. Clean. A mixed style, highly hopped with Northern Brewers [[hops]], fermented with lager yeast at ale temperatures and then lagered cold.<br />
<br />
==Characteristics==<br />
* Color Range: 10.0-14.0 SRM<br />
* Original Gravity Range: 1.048-1.054 SG<br />
* Final Gravity Range: 1.011-1.014 SG<br />
* Bitterness Range: 30.0-45.0 IBU<br />
* Alcohol by Volume Range: 4.5-5.5 %<br />
* Carbonation Range: 2.4-2.8 vols<br />
* [[BJCP]] Category Number: 7B<br />
<br />
==Ingredients==<br />
* Pale and small amounts of toasted or medium crystal malts<br />
* Northern brewer or other high alpha American hops<br />
* Lager yeast fermented at ale temperatures (55-60F)<br />
* Low sulfate water with moderate carbonates<br />
<br />
==Examples==<br />
* Anchor Steam Beer, Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Ale<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
==External Links==<br />
* [http://www.anchorbrewing.com/ Anchor Brewing Company] - Maker of Anchor Steam Beer<br />
<br />
[[Category:Styles]]<br />
[[fr:California Common]]</div>Gluckhttp://brewwiki.org/index.php?title=Summit_Hops&diff=4633Summit Hops2008-06-15T17:25:26Z<p>Gluck: </p>
<hr />
<div>Summit is a recently-released high-alpha (17 to 19% AAU) hop variety. It is a dwarf variety grown on a low trellis system. Because the low trellis is not machine harvestable, these hops are gently picked by hand in the field and are, assumably, less damaged by the harvesting process. Chumulone levels are low at 25-28% of alpha.<br />
Summit is said to have strong orange and tangerine citrus notes in its flavor, making it ideal for brewing American style IPAs (especially IIPAs) and Pale Ales. <br />
<br />
===Specifications===<br />
* Typical Use : Bittering<br />
* Alpha Acid : 17 to 19% AAU<br />
* Origination : USA<br />
* Characteristics : Citrus (orange, tangerine, grapefruit)<br />
* Styles : American Pale Ale, American IPA<br />
* Similar Hops : Cascade, Amarillo<br />
==See Also==<br />
* [[Hops]]<br />
<br />
[[Category:Ingredients]]<br />
[[fr:Houblon Summit]]</div>Gluckhttp://brewwiki.org/index.php?title=Troubleshooting&diff=4632Troubleshooting2008-06-15T17:19:36Z<p>Gluck: </p>
<hr />
<div>Here is a list of common off flavors and aromas and potential causes for '''troubleshooting'''.<br />
<br />
'''Alcoholic:''' A warm prickly sensation in the mouth and throat.<br />
*Increase Fermentable sugars through use of malt or Adjuncts. <br />
*Healthy and Attenuattive yeast strains<br />
*Within the general 145-158 degree F range of mashing temperatures the lower mash temperature produce more fermentables, thus more resulting alcohol. <br />
*Aeration of wort before pitching aids yeast activity.<br />
*Fusel (solvent-like) alcohols are procuded at high temperatures<br />
*Age and oxidation will convert some of the ethanol to higher solvent like alcohol.<br />
<br />
'''Bitter:''' A sensation generally percieved on the back of the tongue, and sometimes roof of the mouth, as with caffeine or hop resin.<br />
*High: Black and roasted malts and grains <br />
*High: Great amounts of boiling hops<br />
*High: Alkaline water can draw out bitter components from grains<br />
*High: Effective boiling of hops <br />
*Low: High fermentation temperatures and quick fermentation rates will decrease hop bitterness<br />
*Filtration can remove some bitterness.<br />
<br />
'''Body:''' Not a flavor but a sensation of viscosity in the mouth as with thick (full body) and thin (light body)beers.<br />
*Full: Use of Malto-dextrin, dextrinous malts, lactose, crystal malt, caramel malt, dextrin (CaraPils) Malt <br />
*Thin: Use of highly fermentable malt<br />
*Thin: Use of enzymes that break down carbohydrates in mash, fermentation or storage.<br />
*Full: High Temperature Mash <br />
*Low: Low Temperature mash<br />
*Low: Age will reduce body <br />
*Low: Wild Yeast and bacteria may reduce body by breaking down carbohydrates<br />
<br />
'''Diacetyl:''' Butter or butterscotch flavor.<br />
*High Levels: Unhealthy, non-flocculating yeast <br />
*High Levels: Not enough soluble nitrogen-based yeast nutrient in wort.<br />
*High Levels: Not enough oxygen in wort when pitching yeast<br />
*High Levels: Bacterial contamination<br />
*High/Low: Yeast strain will influence production of diacetyl<br />
*High Levels: Excessive use of adjuncts such as corn or rice, deficient in amino acid (soluble nitrogen-based nutrients)<br />
*High Levels: Chilling fermentation too soon <br />
*High Levels: High-temperature initial fermentation<br />
*High Levels: Premature fining takes yeast out of suspension too soon<br />
*Low Levels: Agitated extended fermentation.<br />
*Low Levels: High temperature during extended fermentation.<br />
*Low Levels: Kraeusening<br />
*High levels: Bacteria from equipment. <br />
*High/Low: Configuration and size of fermenting vessel will influence production.<br />
<br />
'''DMS (dimethylsulfide):''' Cooked cabbage or sweet cornlike aroma. <br />
*High Levels: High-moisture malt, especially six row varieties <br />
*High Levels: bacterial contamination of wort.<br />
*Low Levels: Use of two row English malt<br />
*High Levels: Under pitching of yeast.<br />
*High Levels: Bacterially infected yeast slurry.<br />
*Low Levels: Longer boil will diminish DMS <br />
*High Levels: Oversparging at low temperatures (especially lower than 160 degrees<br />
*High Levels: Bacteria from equipment.<br />
*High Levels: Introduction of unfiltered co2 produced by fermentation. Bottle priming will produce small amounts.<br />
*High Levels: Covered pot during boil.<br />
<br />
<br />
'''Husky/Grainy (astringent)''' : Raw grainlike flavor, dry, puckerlike sensation as in grape skins.<br />
*Alkaline or high sulfate water. <br />
*Stems and skins of fruit.<br />
*Six row more than two row malt<br />
*Oversparging grains <br />
*Boiling grains<br />
*Excess trub<br />
*Poor hot brew (improper boiling)<br />
* Over milling/grinding<br />
*High temperature sparge water (over 175 degrees)<br />
<br />
'''Phenolic:''' Medicinal, band-aidlike, smokey, clovelike, plasticlike. <br />
*High: Chlorinated (tap) water. <br />
*Wheat malt (clovelike) or roasted barley/malts (smoky)<br />
*Oversparging of mash <br />
*Boiling grains<br />
*Cleaning compound residue <br />
*Plastic hoses and gaskets<br />
*Bacterial and wild yeast contamination.<br />
*Defective bottle cap linings.<br />
<br />
'''Sour/Acidic:''' Sensation generaly perceived on the sides of the tongue sort of like with lemonjuice or sour candy.<br />
*Introduction of lactobacillus, acetobacter and other acid forming bacteria. <br />
*Too much refined sugar.<br />
*Addition of citric acid.<br />
*Excessive ascorbic acid. (Vitamin C)<br />
*Mashing too long promotes bacterial growth and acid byproducts in mash.<br />
*Bacteria in wort, fermentation.<br />
*Excessive fermentation temperatures promotes bacterial growth.<br />
*Bacteria harbored in scratched surfaces of plastic, glass, stainless, improper welds, valves, spigots, gaskets, discolored plastic. <br />
*Use of wooden spoon in cooled wort or fermentation.<br />
*Storage at warm temperatures. <br />
*Unsanitary bottles or keg.<br />
<br />
==See Also==<br />
* [[Technical]]<br />
* [[Processes]]<br />
<br />
[[Category:Technical]]<br />
[[Category:Processes]]<br />
[[Category:Glossary]]<br />
[[fr: Maladies et accidents de la bière]]</div>Gluckhttp://brewwiki.org/index.php?title=Yeast&diff=4631Yeast2008-06-15T17:16:06Z<p>Gluck: </p>
<hr />
<div>__NOTOC__<br />
'''Yeast''' is a living single-cell fungi used in the production of beer. Yeast is added to sweet wort after cooling to initiate the ''fermentation'' process. During fermentation, yeast cells convert simple sugars such as glucose into carbon dioxide and alcohol. Fermentation can take anywhere from a few days to several weeks to complete. The type of yeast and particular strain of yeast used can have a large impact on the flavor and aroma of your beer. When possible, it is best to choose a yeast strain that is appropriate for the style of beer you are brewing.<br />
<br />
===Yeast Types===<br />
Yeasts come in three basic types - top fermenting ale yeast and bottom fermenting lager yeasts. Of the two, ale yeast are most commonly used for homebrewing because it can be fermented at room temperature.<br />
* '''Top Fermenting Yeast''' - Commonly called ''ale yeast'' formally known as ''Saccharomyces cerevisae'' are fermented at or just below room temperature (10-25 C). These yeasts rise during fermentation and form a foamy head at the top of the fermentation vessel. They also produce a strong estery flavor that is a key characteristic of ales. Stouts, Porters and all forms of Ale are made with top fermenting yeast.<br />
* '''Bottom Fermenting Yeast''' - Called ''lager yeast'' formally known as ''Saccharomyces uvarum'' is fermented at low temperatures in the range of 7-15 C. Lager yeast grows slowly and tends to settle at the bottom of the fermenter because of the cold temperature. Bocks, Pilsners, Marzens and popular American lagers are made with this type of yeast.<br />
* '''Bavarian Wheat Yeast''' - Used in Bavarian style wheat beers - known formally as ''Torulaspora delbruechii'' is a yeast that produces a distinct bannana or clove like flavor profile that is characteristic of the Bavarian Wheat Beer.<br />
<br />
===Yeast Packaging===<br />
Yeast can be purchased in two basic types:<br />
* '''Liquid Yeast''' - Liquid yeast is cultured yeast stored suspended in a liquid form. Liquid yeast is generally of higher purity and quality than comparable dry yeasts, and is a significant favorite with discriminating homebrewers. Packaging on liquid yeast varies. The two most popular forms are a plastic tube, and the ''smack-pack''. The smack-pack form has a built in starter with a small packet of yeast in the middle. By pressing firmly on the package you can release the yeast into the starter hours in advance of brewing to give your yeast a head start. Liquid yeast should be stored in your refrigerator (not the freezer!) as it only has a shelf life of a few months.<br />
* '''Dry Yeast''' - Dry yeast is sold in packets just like bread yeast in the grocery store. The yeast is made by dehydrating yeast cells. Dry yeast must be rehydrated by adding water before it is used. Dry yeast has a long shelf life of 1-2 years.<br />
<br />
==Yeasts==<br />
* [http://www.beersmith.com/Yeasts/Yeasts.htm BeerSmith Yeast Table]<br />
* [Add your yeast article here]<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[Processes|The Brewing Process]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/Yeasts/Yeasts.htm BeerSmith Yeast Table] - Most of the major homebrew yeasts<br />
* [http://www.whitelabs.com/ White Labs Yeast]<br />
* [http://www.wyeastlab.com/ Wyeast Labs Yeast]<br />
* [http://www.mrmalty.com/pitching.php Yeast Pitching Rates & Calculator]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[fr:levure]]</div>Gluckhttp://brewwiki.org/index.php?title=Hops&diff=4628Hops2008-05-31T12:40:09Z<p>Gluck: </p>
<hr />
<div>__NOTOC__'''Hops''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus lupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.<br />
<br />
===Types of Hops===<br />
* '''Loose or Leaf Hops''' - Hops in its most natural form. Leaf hops float, provide a nice filter bed when siphoning, and are excellent when fresh. Unfortunately these hops are also most susceptible to exposure to air and oxidization, which means their quality will decline more rapidly unless vacuum sealed in a oxygen barrier bag.<br />
* '''Plug Hops''' - Dried and compressed hop cones. When hydrated these are essentially the same as whole hops, but will store better. <br />
* '''Pellet Hops''' - Perhaps the most widely available to the home brewer, these hops are dried, chopped and compressed into tiny pellets. They store well, and are easy to measure in small quantities. The chopping and compressing can release some of the lupulin glands to burst losing some aromatic oils.<br />
<br />
===Measuring Bitterness===<br />
Hop bitterness is measured in [[International Bitterness Units]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.<br />
<br />
===Bittering Oils===<br />
Bittiness in beer is provided by oils released by the hops. The bittering oils of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (&alpha;-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer. A second component called beta acid also provides some bitterness. Additional compounds in hops provide both aroma and preservative qualities.<br />
<br />
===Hops Storage===<br />
The alpha and beta acids in hops are both vulnerable to oxidation which will decrease their effectiveness. Hops will degrade faster at temperatures above freezing. Hops should be refrigerated in your freezer, and sealed in an airtight container (ideally vacuum packed foil oxygen barrier container) to prevent oxidation.<br />
<br />
===Hops Usage===<br />
Hops can be used at many stages in the brewing process:<br />
* '''Boil Hops''' - Hops used during the main boil to add bitterness and flavor to the beer.<br />
* '''Aroma Hops''' - Hops added at the end of the boil to release aroma. Many aromatic oils in hops will boil off after a period of time, so hops added at the end of the boil maintain many aromatic qualities.<br />
* '''Dry Hops''' - Hops added in the secondary fermentation, usually a day or two before bottling, primarily for aroma.<br />
* '''Mash Hops''' - Hops added to the mash tun, effectively get steeped and can add some flavor though they usually contribute little to the bitterness of the beer.<br />
* '''First Wort Hops''' - Hops added to the boiler as the wort is first being sparged. These hops effectively get steeped and then boiled with the main boil. First wort hopping results in a better blending of hops flavor with the wort though it generally reduces hop utilization slightly when compared to traditional boiled hops.<br />
<br />
==Hop Varieties==<br />
* [[Ahatnum Hops]]<br />
* [[Brewers Gold Hops]]<br />
* [[Cascade Hops]]<br />
* [[Saaz Hops]]<br />
* [[Simcoe Hops]]<br />
* [[Styrian Goldings Hops]]<br />
* [[Summit Hops]]<br />
* [[Warrior Hops]]<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[International Bitterness Units]]<br />
* [[Technical|Technical Reference]]<br />
* [[Beer Styles]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/hops_table.htm BeerSmith Hops Reference Table]<br />
* [http://www.beersmith.com/blog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops: 10 Tips for Surviving the Hops Crisis]<br />
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]<br />
* [http://realbeer.com/hops/ Glenn Tinseth's Hop Page]<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[fr:houblon]]</div>Gluckhttp://brewwiki.org/index.php?title=Hops&diff=4627Hops2008-05-31T12:39:41Z<p>Gluck: </p>
<hr />
<div>__NOTOC__'''Hops''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus lupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.<br />
<br />
===Types of Hops===<br />
* '''Loose or Leaf Hops''' - Hops in its most natural form. Leaf hops float, provide a nice filter bed when siphoning, and are excellent when fresh. Unfortunately these hops are also most susceptible to exposure to air and oxidization, which means their quality will decline more rapidly unless vacuum sealed in a oxygen barrier bag.<br />
* '''Plug Hops''' - Dried and compressed hop cones. When hydrated these are essentially the same as whole hops, but will store better. <br />
* '''Pellet Hops''' - Perhaps the most widely available to the home brewer, these hops are dried, chopped and compressed into tiny pellets. They store well, and are easy to measure in small quantities. The chopping and compressing can release some of the lupulin glands to burst losing some aromatic oils.<br />
<br />
===Measuring Bitterness===<br />
Hop bitterness is measured in [[International Bitterness Units]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.<br />
<br />
===Bittering Oils===<br />
Bittiness in beer is provided by oils released by the hops. The bittering oils of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (&alpha;-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer. A second component called beta acid also provides some bitterness. Additional compounds in hops provide both aroma and preservative qualities.<br />
<br />
===Hops Storage===<br />
The alpha and beta acids in hops are both vulnerable to oxidation which will decrease their effectiveness. Hops will degrade faster at temperatures above freezing. Hops should be refrigerated in your freezer, and sealed in an airtight container (ideally vacuum packed foil oxygen barrier container) to prevent oxidation.<br />
<br />
===Hops Usage===<br />
Hops can be used at many stages in the brewing process:<br />
* '''Boil Hops''' - Hops used during the main boil to add bitterness and flavor to the beer.<br />
* '''Aroma Hops''' - Hops added at the end of the boil to release aroma. Many aromatic oils in hops will boil off after a period of time, so hops added at the end of the boil maintain many aromatic qualities.<br />
* '''Dry Hops''' - Hops added in the secondary fermentation, usually a day or two before bottling, primarily for aroma.<br />
* '''Mash Hops''' - Hops added to the mash tun, effectively get steeped and can add some flavor though they usually contribute little to the bitterness of the beer.<br />
* '''First Wort Hops''' - Hops added to the boiler as the wort is first being sparged. These hops effectively get steeped and then boiled with the main boil. First wort hopping results in a better blending of hops flavor with the wort though it generally reduces hop utilization slightly when compared to traditional boiled hops.<br />
<br />
==Hop Varieties==<br />
* [[Ahatnum Hops]]<br />
* [[Brewers Gold Hops]]<br />
* [[Cascade Hops]]<br />
* [[Saaz Hops]]<br />
* [[Simcoe Hops]]<br />
* [[Styrian Goldings Hops]]<br />
* [[Summit Hops]]<br />
* [[Warrior Hops]]<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[International Bitterness Units]]<br />
* [[Technical|Technical Reference]]<br />
* [[Beer Styles]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/hops_table.htm BeerSmith Hops Reference Table]<br />
* [http://www.beersmith.com/blog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops: 10 Tips for Surviving the Hops Crisis]<br />
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]<br />
* [http://realbeer.com/hops/ Glenn Tinseth's Hop Page]<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[:fr:houblon]]</div>Gluckhttp://brewwiki.org/index.php?title=Hops&diff=4624Hops2008-05-30T07:26:12Z<p>Gluck: </p>
<hr />
<div>__NOTOC__'''Hops''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus lupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.<br />
<br />
===Types of Hops===<br />
* '''Loose or Leaf Hops''' - Hops in its most natural form. Leaf hops float, provide a nice filter bed when siphoning, and are excellent when fresh. Unfortunately these hops are also most susceptible to exposure to air and oxidization, which means their quality will decline more rapidly unless vacuum sealed in a oxygen barrier bag.<br />
* '''Plug Hops''' - Dried and compressed hop cones. When hydrated these are essentially the same as whole hops, but will store better. <br />
* '''Pellet Hops''' - Perhaps the most widely available to the home brewer, these hops are dried, chopped and compressed into tiny pellets. They store well, and are easy to measure in small quantities. The chopping and compressing can release some of the lupulin glands to burst losing some aromatic oils.<br />
<br />
===Measuring Bitterness===<br />
Hop bitterness is measured in [[International Bitterness Units]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.<br />
<br />
===Bittering Oils===<br />
Bittiness in beer is provided by oils released by the hops. The bittering oils of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (&alpha;-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer. A second component called beta acid also provides some bitterness. Additional compounds in hops provide both aroma and preservative qualities.<br />
<br />
===Hops Storage===<br />
The alpha and beta acids in hops are both vulnerable to oxidation which will decrease their effectiveness. Hops will degrade faster at temperatures above freezing. Hops should be refrigerated in your freezer, and sealed in an airtight container (ideally vacuum packed foil oxygen barrier container) to prevent oxidation.<br />
<br />
===Hops Usage===<br />
Hops can be used at many stages in the brewing process:<br />
* '''Boil Hops''' - Hops used during the main boil to add bitterness and flavor to the beer.<br />
* '''Aroma Hops''' - Hops added at the end of the boil to release aroma. Many aromatic oils in hops will boil off after a period of time, so hops added at the end of the boil maintain many aromatic qualities.<br />
* '''Dry Hops''' - Hops added in the secondary fermentation, usually a day or two before bottling, primarily for aroma.<br />
* '''Mash Hops''' - Hops added to the mash tun, effectively get steeped and can add some flavor though they usually contribute little to the bitterness of the beer.<br />
* '''First Wort Hops''' - Hops added to the boiler as the wort is first being sparged. These hops effectively get steeped and then boiled with the main boil. First wort hopping results in a better blending of hops flavor with the wort though it generally reduces hop utilization slightly when compared to traditional boiled hops.<br />
<br />
==Hop Varieties==<br />
* [[Ahatnum Hops]]<br />
* [[Brewers Gold Hops]]<br />
* [[Cascade Hops]]<br />
* [[Saaz Hops]]<br />
* [[Simcoe Hops]]<br />
* [[Styrian Goldings Hops]]<br />
* [[Summit Hops]]<br />
* [[Warrior Hops]]<br />
<br />
==See Also==<br />
* [[Ingredients]]<br />
* [[International Bitterness Units]]<br />
* [[Technical|Technical Reference]]<br />
* [[Beer Styles]]<br />
<br />
==External Links==<br />
* [http://www.beersmith.com/hops_table.htm BeerSmith Hops Reference Table]<br />
* [http://www.beersmith.com/blog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops: 10 Tips for Surviving the Hops Crisis]<br />
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]<br />
* [http://realbeer.com/hops/ Glenn Tinseth's Hop Page]<br />
[[Category:Ingredients]]<br />
[[Category:Glossary]]<br />
[[fr:houblon]]</div>Gluck