Techniques

From VanBrewers
Jump to: navigation, search

Basic Beer Brewing - Extract Only

Dump can of extract into bucket of water, stir, add yeast, wait two weeks, poor it out because it's freaking awful... what were you thinking?

Basic Beer Brewing - Extract Recipe

Most brew shops have a variety of recipes available for you to browse. Pick your recipe (or get one from online, or even make one yourself). https://byo.com/mead/item/2129-extract-brew-day-a-pictorial-guide
Note, there is some debate about the length of time needed to boil, some brewers find that they can get good results with 20 minutes or so (as opposed to the 60 minutes or more traditionally called for). It is also a good idea to consider adding adjuncts etc. at flame out, or, if you can sanitize them effectively, during the fermentation.
Brew day ~ 2-3 hrs including clean up.

Basic Beer Brewing - Extract and Partial Mash

This technique gives you a substantial amount of flexibility with your recipes, many brewers make good beer using this technique.

Conduct a mini-mash with your partial mash grains (usually crystal / caramel, toasted, or roasted grains) to extract flavor. First get the grains milled (the brewing shops can do this for you), and then add the grains to a mesh bag to make removing them easier later (BIAB sacks are great for this). Add approximately 2.5 liters of water per pound of grains to a pot and heat to 158°F (70°C). Add your grain sack to the pot and stir around a bit to make sure its all mixed. The temperature should stabilize around 152°F or 67°C. Put a lid on the pot and let it sit at this temperature for an hour or so. After an hour, remove the grain sack and squeeze dry the grain.

Add the malt extract into the mash water and dissolve.

Brew day ~ 2-3 hrs including clean up.

All Grain Brewing

This technique starts with grain and conducts a full mash to produce sweet wort
- Milling the grain


- Heating the strike water (hot water)
- Conducting the mash to convert the grain starch to malt sugars


Sour Beer Techniques

Kettle Souring

This technique can be applied to extract brewing, partial mash and all grain brewing as it

Sour Mash

Mixed Fermentation Sours