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Sam Calagione Extreme Brewing An Enthusiasts Guide To Brewing Craft Beer at Home 2006
Sam Calagione Extreme Brewing An Enthusiasts Guide To Brewing Craft Beer at Home 2006
AN ENTHUSIAST'S GUIDE TO
CAIAGION
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SAM CALAGIONE
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2006019246
C II)
ISBN-13: 978-1-59253-293-3
ISDN-IO: 1-59253-293-4
E.'1r('H1I' IJrrwj".ll cOIlt:lins a variety of tips and recOllllllelldations for making beer. While cautioll \Ir.\S taken
to give safe rccol1ll1lell(btiOllS, it is impossible to predict the outcome of t'ac h n'colllillendation or recipe.
Nl'ilher Sam Calagiolle. lIor the Publisher. Quayside Publishing: Group. acC('pts liability for :Iny mental. financial.
or physical harm Ihat arises from following the advice or technique . using the proceduns. or consuming the
products in Ihis book. R eaders should usc persollal judgment when applying Iht reCOlllmendations of this text.
10987654321
DESIGN: Lori Wendin
PAGE LAYOUT: L('Slie Haimes
COVEI~
Printed in Singapore
Contents
Foreword by Ken Wens
Introduction
94
96
98
100
102
108
Crandaddy Braggot
120
122
124
131
136
Imperial Stout
138
148
174
177
179
Acknowledgments
184
184
175
Foreword
by Ken Wells
AlI1eri(ll.
l"ror~gl1
lilt'
cross-country to dnnk
Out 011
Do~,'fish
Head
1111'
exp(~rilllen
commercial success.
7
Unit (II3U) rating way off th~ charts and an alcohol by volume (ABV) level ofabom 19 percent-and
th~
beer wasn't
though brewers traditionally add their hops at the beginning and end of the boil. Sam had come up with a process
llam~
hoppi~
started rapping about beer. (If you're ever around Sam, you
flavors
whil~
same old amber ales. Sam's not joking about the title. [n this
beer geeks.
( H ~ck,
111
f:1Voritl~
and by the way, Sam (a man with far too many talents) also
dope
011
well!)
KfII 1#115 is
Journal wllose
Ille firsl
II
pll,-~e
IIlt'millll
oj 1111'11101'('11/('111
I'xlr('lIIe
ill
becr
ill
111(' Wall
Street
A pril 2003
WIIS
Introduction
THEY SAY YOU NEVER FORGET yom fic;t
t;",e.
bww
COlll-
plete departure frOIll the watered-dowll, mass-marketed sryks so popular at the time. [ had also been
Introduced to sOllle bold-flavored Imports that,
wich their rich, centuries-old heritages, were
COI1-
m:lrket sh:lre. It's sped:ll bec:luse it comes from you. And the
much
vcry real reflection of who you arc. In this hectic day and
age. what better gift could there be th:1Il to share a handmade batch of craft brew with friends?
Though the beer you brew is an obviolls end, the process
of making it is not just
:111
:I
:IS
the way your final becr tastes, because you are mak:I
GOING TO EXTREMES
While thefe isn't a single qU:llity th:lt is tht: alpha-aspect ofa
great brewer's profite. there arc a number of qlmtities th:lt all
I mean those ll1:1king becrs that arc not made in the illl:age
OW11
recipes.
h:lnds.You'lt get
to
to
bling a\v:l)' as it ferme nts :lnd the way your kitchen smells
like a bakery as you boit the barley juice :lnd add tht: hops.
work, and a p:lssion for breaking free from [he crowd (in
:I
10
brewing traditions of Bdgnlln- a country surrounded by some of the most storied grapl'- grow-
BREAKING AWAY
FROM THE NORM
since
OllT
pumpkins, and brown sugar. Our beers were nothing like the ones found in cans and thirty-packs on
11
along side
liS.
world already has too many examples of. That being said,
to
Oil
PART 1
In
ar e
become clearer, your comfort level with the practical aspects of brewing
will increase. And as you gain confidence, you'll be more capable of
embracing less traditional methods and ingredients. In short, before you
can successfully take beer in a new direction, you need to understand
exactly what goes into it and become familiar with the tools that are
necessary to make it.
14
CHAPTER 1
Ingredients
on the market today, from light lagers to dark stouts and from
tart wheat beers to roasty porters. But why not make your
own? Basically, anyone who can cook a good soup can make a
halfway decent beer. like any art form , brewing affords you,
the "cook," the opportunity for some artistic self-expression.
The art of brewing begins with the selection of ingredients.
Just as a painter uses different oils, watercolors, and charcoals,
the ingredients that go into brewing allow you to express your
vision of the perfect pint.
15
16
Barley, a cereal gr.lin rich in starch, is a prime source of Sll!:,'''ar and gives
the beer "body" due to its gluten and protem content. Hops, a type of
plant grown worldwide and used primarily for beer
!1l3king. Jdds flavor and bitterness to cOlilltl'Crb:llance
the sweetness of malt, while also acting as a preserv:arive. Together. barley and hops add "color" to the final
product. Yeast contributes some flavor and aroma to
beer, but its primary fUllnioll is as a catalyst for the
fermentation process. Yeast eats the sugar from the
barley (or any additional sugar souTce) and converts
YOll
choose to order
YOU T
ingredients from
Barley
Barley is grown all over the world. Urewing barley
begins as a seed within a husk. Doth unlllaltcd barley
and malted barley appear the same in their grain
forms. Malted barley is soft c!lough to be cracked
between your teeth. Unmalted barley is very hard, and
the sta rches withi n arc not readily accessible.
The process of malting barley and wheat is f,lirly
complicated and best left to the proS-yOLl needn't
convert you r spare bedroom into a floor-malting f.1cility
1ll
ster (someone who works at a barley malt facility) creAdding yeast to the carboy is the
catalyst for fermentation.
ates a warm and wet artificial growing e!lvironment so that the seeds will
think they haw been planted in the soi l. The barley is first piled up in
mounds and then sprayed with water until germination COlllmences.
When the grains begin to sprout, the pile is then spread out to encourage the germination process; during this time the hard inside of the seed .
17
aTC
dry, which halts the germination process and toasts the barlcy. T he
grain has now been malted. If the grain is kilned or dried at lower
temperatures. it will be rebtivdy light in shade and comribl1tt:! less
color to your beer. Darker malts, like those used to make stouts,
porters and bocks. arc kilned at higher tcmpcraum:s.
Commercial breweries lise wssds called mash tuns to combim" hot
water with varieties of milled tllJlted barlcy (and sometimes wheat) in
different volumes for differel1t recipes. First, the milled malted barley
and warm water are mixed
to
III
barley into sugars that will tht'n be available for fermt'ntation. T ht'
bottom of tht' mash tun is perforated likt' a giant colander. After the
g ram and water steep like tea for an hour or so, liquid drains
Out
the
bottom of the mash tun and is pumped over to the boil kctcle. Th e
18
malt extract that will allow you to skip the steps of 1l1:l1ting, mashing. and sparging.
source of fermentable
SllgJrs
vaCUUIll.
19
Hops
Without hops,:lll beers would be doyingly sweet. Hop vines grow
well
\11
yOllT
vest,
[itt;'
hop cones
afC
lIHO
to
WOrt
ferment depends on the type of beer that is being made from the
20
Water
In terms of proportion and volume, water is the main ingredient in
beer. yet the importance of it is rarely touclll'd upon in brewing
recipes. When you :add hops to your beer, you know you are adding
only hops and ifs rdatively easy to estimate tht' dfect that the volume and type of hops being added will have. Water is a little murkier.
so to speak. Almost all natural water supplies (municipal. spring, etc)
will have different levels of ions, minerals. gases. and even potential
Before Hops
BEER HAS been brewed with hops only
since the 1 200s. Before that, brewers in
different parts of the world used a broad
range of herbs and spices that were indigenous to their homeland in order to counterbalance the sweetness of the barley.
21
Drunk as a Monkey
This expression comes from witnesses
of monkeys behaving erratically after
eating piles of fruit that had fermented
The ideal profile of water is pretty broadly defined; you are basically looking for soft. bacteria-free water that will work well for
brew1l1g, cleaning, and sanitizing. As is the case with commercial
brewing. you will usc a lot more water in the homebrewing process
for cleaning and rinsing than for the actual brewing. Most municipal
water to
water sources provide clean water that will generally be adequate for
h011lebrewlng.
There are a several ways to find Out more about your water.
If you pay a water bill to the town, give the water resource authori-
ties a call. They are required to supply YOIl with an accurate analysis
of the water they provide. If you obtain yom water from a well, then
21
Dry Hopping
Vinnie Cilurzo,
River IPA for seven days, our Blind Pig IPA for ten
equivalent of
1/4
23
back into the beer, five days before the beer is trans-
through.
3.
from the beer before I add the dry hops, the more
These oils will give your beer a big, rich hop aroma.
able parts.
24
11l
many grocery
5tOfl~S
as well as
big box retailers or specialty stores. Just follow the directions on how
to use the activated carbon filter for drinking water and you will have
great dechlorinated water for brewing as well.
Most of the recIpes in this book can be made perfectly with the
typical municipal water supply. If your supply is unacceptable. use
Louis Pasteur
bottled spring water. If a recipe within this book specifically calls for
a necessary water adjustment. it will be clearly markt:d within the
recipe section .
Yeast
Ale and lager yeasts arc both from the greater f.1mily with the
f..1ncy Latin n3me, SliulUiromyccs (erL'Vi5inc. Yl'ast is technically a filllgUS
(that doesn't sound all that appetizing, does it?). The way yeast cells
grow healthy and multiply is by eating sugar, excreting alcohol,
and burping CO 2 (come to think ofit, that doesn't sound very
appetizing either!}.This is the crass but easy explanation ofthl'
fermentation process.
When it comes to extreme beers, very few things equal the
extreme nature of the spontaneously fe rmented Iambic ales of
l3elgium. These beers hearken back to a time when all beers
contained microorganisms, that could make them tart and acidic,
Louis Pasteur's research
011
eliminate these wort-spoiling microbes, With this subtraction by elimmation, beer changed and began to more closely resemble the beers
we consuml:' today. The Iambic f..1mi ly of beers remains a remnam of
these pre-Pasteur beers, and the method of producing Iambics is now
a protected appellation. This appellation requires that Iambic wort be
made from
110
25
Conclusion
This simple overview of the ingredients and brewing process is tht:
framc\vork from wh ich all recipes in rh is book will be executed .
Exert-me beers arc beers with nontraditional ingredients or traditional
ft~W
arc
:lrt
ready to wear a beret just yet, the goal here is to makt: you all
artist in no time.
26
CHAPTER 2
you decide to make the process, the more equipment you will
need. By focusing on recipes that call for malt extract as t he
malt sugar source, t he full-scale mashing step can be skipped.
Eliminating this step will save you not only time on your brew
day, but also money, as you won't need to purchase the necessary mashing equipment.
Another factor that will determine how much equipment
27
28
brewing equipment today than there were twenty years ago. The most
COIll111on sou rces an: local homebrewmg and wine-maklllg shops.
YOll.
listed in the Resource section of this book. For the novice brewer, I
highly recommend purchasing the equ ipment and the 11lgredients for
your first few brews from a
local hOlllcbrew shop. Thl're
2.
lllent, the storekeeper should be very willing to walk you through the
use and cleaning of each piece of equipment. The other bonus
to
buying your equipment and ingredients locally is that you can analyze the condition and quality of everything before cOlllmitting to a
purchase. T his is especially critical when it comes to buymg ingredients. Freshness is key and you don't want to be stuck making becr
with old barley, hops. or yeast. After you have a few batches under
your belt and you're comfortable with the use of ingredients and
equipment, you may choose
to
but again . it's newr a bad idea to have the resources of an expert local
honll'hrewcr at your disposal.
the drinkability of your beer. Sanitizing should be the first thing you
do when you bring home your new equipment, as countless people
most likely have already handled it. The cheapest and most rcadily
available sanitizing agent is common bleach . All that's needed is one
tablespoon (15 ml) of bleach per gallon (3.8 L) of water to sanitize
your equipment. Bleach is so strong that it's important to make sure
any surface you clean with it that will come into contact with the
becr has been well flushed with clean, hot water. If any bleach residue
is left behind it can change the taste of your beer and even kill the
yeast and prevent fermentation . Bh:ach should also not be used on
BASIC EQUIPMENT
Chapter three will take you through the stcp-by-step proccss of
brcwing a batch of beer. For the sake of cominuity, the equipment
you'll need to brew with is listed
III
30
All the equipment you wilt need to take your beer from the brewpot. through fermentation and into the bottle: A stirring spoon,
B brewpot, C thermometer, 0 speciaLty grain bag, E can opener, F whole leaf hop bag, G hydrometer and test vial, H funneL,
I carboy with stopper and airLock on top. J siphon setup. K bottLe caps, L capper, M bottle brush, N bottLing bucket,
bottle tree with bottles, and P bottle fiLler.
31
Stirring Spoon
w ill want to have a good long spoon made from
is all right to
YOll
llS(;'
JTC
only going
to
make
Thermometer
:I
idea to skimp on
Brewpot
:I
this critical.
1!J
every mid-to-large:
:I
yOll
can e:lsily
out. Basically, they're like giant tea bags and you will
the bag is big enough to hold the grain needed for the
32
bags arc cheap enough that it won't be coo painful to your wallet to
use them once and throw them out.
YOll may also llse the specialty gnin bags to occasionaHy hold
whole-leaf hops. H op pellets break into small particles easily enOllgb
that they call be added fredy to the boil or fermented when the
recipes calls for them. Whole-leaf hops, however, can get pretty messy
and block the flow of beer from the brewpot to the carboy or from
the carboy to the bottling bucket.Dy packing the whole-leaf hops into
a cheesecloth sack. they will be Illuch easier to use, TCmove from the
beer, and dispose of. It is important not to pack the 5.1cks too tightly
as the hops will expand when wct. To fully absorb the goodness of the
hops the whole slck should be sOlked through by the beer.
Can Opener
A blsic can opener will be needed to open the cans of mllt extrlCt.
measun~.'S
111
yeast eats the sugars and converts them to alcohol, there will be fewer
sugars in the solution, which lowers the specific gravity of the beer.
The higher the specific gravity of the beer, the higher the hydrometer flOlts in the vial. The lower the specific gravity, the deeper the
hydrometer will be submerged in the beer. The hydrometer is used
on brnv day to make sure that thl~ original target specific gr:lvity has
bet'll hit. [ts also used to test the bet'r as it ferments so that you will
know when it hits the dt'sired final specific gravity. YOll afe best off
buying a hydrometer from l trusted homebrew supply source. Make
sure it's properly calibrated for testing beer, as
diffeR~m
hydrometers
arc ust'd in different industries. The test vial can be purchased either
with Of seplratdy from the hydrometer. As the hydrometer is Iludt'
of glass, it's best to store it with III tht' vial somewhere safe when it's
not in lise. While you can
gl~t
glass vials, [
R~commt'"nd
getting one
made from food-grade plastic as the gbss vials can brelk pretty
easily as welL
33
Funnel
The funnel is used to transfer the beer from the brcwpot to the gbss
carboy at the end of yOllT brew day. It's best to use a funnel with a
thin enough neck to sit comfortably and securely into the top opening of your carboy. A good funnel is made of food-grade plastic and is
llsually between 8 inches (20.3 em) and I foot (30.5 etll) in diameter
at its widest point.
Carboy
Using a glass carboy for fermentation is a simple yet worthwhile
upgrade to invest 1Il. Most turnkey, start-lIp homebrcw kitS come
to
8-gallon (19
to
30 L) buckets for
work fine but can be difficult to cle:m as they have :a the bottom :llld
the plastic is usually more porous than a glass carboy. R arely. when
using ingredients that an:: larger than the openi ng of the carboy,
plastic buckets actually work better because of their large openings.
At a minimum, the carboy should be large enough to yield 5 gallon
( 19 L) batches though it's really best to lise a 6- or 7-gallon (23 or
27 L) glass carboy so that there is plenty of space in the top for vigorously fe rm enting strong batches of beer. Many types of plastic are
permeable by oxygen. Howevcr. a newer ty pc of carboy made from a
plastic called PET (polyethylene terephthalate) has recently been
introduced to the hOlllebrewer. PET plastic is acceptable for hOlllebrewing as it's not permeable by oxygen. PET carboys arc light\veight
(llh pounds 1680 g] W!"SllS over 14 pounds 16.3 kg] for a 6 lh-gallon
125 LI carboy) and they won't bn.'ak. Before brewing, fill your carboy
with water poured from a gallon Jug so that you call usc tape to mark
the targeted 5-gallon point on the olltside of the carboy. The more
sugar added during fermentation, whether fruit puree, brown sugar.
or an yth ing else, the ll10re the yeast will multiply alld the more space
you 'llneed to accolllmodate yeast growth and the additionallllgredients themsdves.
34
with a rubber gasket into which the :lirlock will fit snuggly. Some
buckets come with a large hole that requires a stopper, and all carboys rcquiT(' a stopper. The rubber stopper has a similar hole on top
and is sized to fit tightly in the neck of a standard carboy. There arc a
few COllllllon designs for airlocks that can be bought from any
homebrcw supply source; they all work well and are around the
same price. The airlock allows the beer to ferment safdy, without
exposi ng it to any potential airborne contaminaTltS. As the yeast eats
35
Siphon Setup
This setup will be used to transfer the beer frOIll the carboy
into the bottling bucket and then from the bottling bucket
into bonks. Look for food- grade, 3/8 inch (1 em) tubing
(check yo ur hOlllcbrcw supply source) and make
SUfe
it's long
enough to do the job properly. It needs to be capable of rt!llning from the bottom of a carboy, out the top, and down
lIltO
lot of SUrt:1Ct' area inside this piece of hose, so !n:lke sure it's
sufficiently flushed
Out
using it again.
Bottle Caps
Homebrew supply sources offa a few diffen:t1t options for
bottle caps. The styles that have a thin.
pOTOUS,
oxygen-scav-
enging JaYlt on the inside cost a bit marc but art" worth the
price. They will absorb a good amount of the oxygen present
in the bottleneck (between the cap and the top of the bet:r
itself), which will improve tht: tastt: and shelf lift: of your
beer. If theft is a decent-sized craft brewery near you . it Gm't
hurt to ask if they have :l11y extra bottle caps they arcn't llsing
and lllay be willing to part with. Oftentimes, when a brewery
changes its cap artwork. they'll end up with cases of the: old
design that they're willing to part with, sometime:s for free.
Make sure the
C:lpS
Capper
There are two standard options for homebrew cappers an d both work
fine. The cbeaper option is tbe double-lever, hand-held model that
gets placed over the top of the: bottle whe:n be:mg used.You have to
manually hold the cap on the top o f the bottle: when using this style
capper. The more expensive type sits on a little platform and uses a
magnet to hold the cap in place. YOll then place tht' beer-filled bottle
on the center of the platform and pull a lever down to cn mp the cap
3.
onto the top of the bottk. The cheaper style involves a bit Illorc
elbow grease and isn't quite as durable as the second option, but
unless you
aTC
Bottle Brushes
These simple brushes are sized to fit into the necks of
(0
bottle. They don '( cost much and are easier to lise than
a bottle brush, hur will work only if your bottles were
wdl rinsed after their laSt use.
Bottling Bucket
T he standard bottling bucket holds at least 5 gallons
(19 L) of beer and comes with a plastic valve near its
base to which the siphon setup is secured for bottling.
You will be filling this bucket with the beer from your
carboy JUSt before bottling. Before adding the beer to
the bucket, add your sterile-water-diluted priming sugar
to
soak all of the parts in sanitizing solution before and after using them.
Bottie Tree
You can make a botde tree yoursdfbut they don't COSt that much to
buy from a homebrew supply sources and they make the bottling
process a lot more organized, sanitary, and manageable. As their name
suggests, they look like little trees with bare branches that are angled
37
upwards. Once the bottles an: cleaned. you place them bottleneck
down on the bottle tree. This allows them to drip dry before botding
and it keeps them in a clean, easy-to-access place. Many bottle trees
have a swivel base so you can spin them and pluck the bottles off as
needed. Make sure that the branches of the tret: have been wiped
down with sanitizer prior to bottling as they will be in contact with
the inside of your bottles.
Bottles
With so many commercial breweries bottling their beer in either
clear or green glass for aesthetic purposes, most people assume they
are as good an option as 0Id-f.1shioned brown bottles. This is simply
not true. Bo th green and clear glass allow light to get through the
bottle. potentially damaging the beer. Big breweries usc preservatives
to
contaminated with
the dryer.
38
for sharing with friends over a meaL More importantly, they hold
ro ughly twice:ls llIuch beer as a standard 12-oUllcc (355 1ll1) bottle,
which lIleans you'll be cleaning, filling, and capping half as many
bottles needed for a 5-gallo11 ( 19 L) batch. M ake sure they all take a
stand:ard crown cap, sollle of the European bottles won't. A 5-galloll
(19 L) batch will yield slightly more than twO cases. or fifty to fiftyfive 12-ounce (355 ml) bonk'S. h 's a good idea to clean a few extr.l
bottles to have on hand as you nl..'w r know when o ne might slip and
break or when you r dog might slobber o\"Cr the top of o ne and
re nder it 111l5.1I1i tary.
39
Bottle Filler
Many bottling buckets have a simple valve ncar the bottom of the
sidcwa\l that can either be used alone for bottling or connected to
the hose of the siphon setup and bottle fille r. The hose and boule
filler method is better. The bottle filler is :a rigid food-grade pbstic
tube that has
:l
valve at the bottom that will stop and start the filling
action when it's depressed against the bottom of the bottle. This
method allows the botde to be filled from the bottom lip, whICh is
imponam. This process helps
to
easy, and offers the opportunity to further differentiate the beer rhlt
you have proudly made from commercial brewS.
The easiest way
to
personalized with your own artwork and verbiage, TUn it off from
your home printer, Once the artwork is the right size, you should
be able to fit six or eight bbels on a standard 8 1/2 x II-inch (21.6 x
27.9 cm) pieee of paper. After the labels have been printed, by them
out on newspaper in a well-ventibted area. Spray the front with a
film of clear polyurethane. This will protect the bbd and pn:vent the
artwork from bleeding once the bottle becomes wet. After they're
dry, cut Out the individual labels and affix them
to
to
be a bit anxious as
you begin the first batch so it's best not to add to this by trying
to
learn about the equipmcnt at the same time that your beer is boiling.
[t's a good idea to set each piece of equipment up in the actual order
in which it will be used, as this will cut down on potential confusion.
Focus all keepmg everything as simple (and sanitized) as possible and
you'll be well on your way to producing your first b:ltch of extrcmely
el~oyable,
extreme beer.
40
rn
"
CHAPTER 3
42
A GOOD CARPENTER
HAS ALL OF HIS TOOLS READY
T ht: first thing: to do
011
brew (b y is review
yOU T
equipment and
Equipment
Most equipment f'e(luircd to brew beer
COllll'S
O tlWT
aTC
a glass
carboy. specialty grai n s,1cks, and a bonl" m't'. T he glass carboy will
allow you
10
43
to
know when it is done. Also, glass is a lot easier to clean and has less
Ingredients
This particular recipe illustrates the extent to which additional sugars
can add to the alcohol content and complexity ofbel'f. This batch
contains malt extract, steeped specialty grains, hops, water. yeast, Irish
moss (a clarifying agent). and the following sUbr:lrs: Belgian candi
(beet sugar) , maple, molasses. and brown sugar.
Check your malt extract syrup cans for a date to make surl' they
werl' ca nned within the last twelV\' months. Expiration dates are
not clearly ma rked all all cans. Modern Illalt extract production
gives it a f:1irly long shelflife, but the malt will darkell over time.
This may become a problem when making a light-colored beer.
Check the hop pellets to make sure they are fresh and more green
than brown. T hey should disintegrate benvcen the thumb and finger only with gn..-at effort. If they are spongy or crumble easily,
they are llOt at their peak. Hops are grown on trellises and are
dependant on an ideal growing clim:lte fo r their qU:llity. Different
varieties will contribute different levels of taste and aroma. They
are harvesttd each fall. then processed and shipped. Some hop
varieties store better than others so check with your supplier to
determine quality and freshness.
44
SANITATION
The importance of sanitation
C:lIlllot
Olle
that
must be dum ped. Yc:aSt is nor the only microorganism that likes to eat
sugar; bacteria like to eat it too. Like yeast, certain kinds of bacteria
t"IlVirolllllcnt. T hey
can
overwhelm the yeast and rapidly nuke your bC('T sour and undrinkable. S:l1l iti ze your eq uipm ent by scrubbing the suti1ce o f everything
toO
(mUs) afe key tefms that you will Sloe listed at the bou olll of each
recipe in this book. These mt"aSUrelllenlS have a great effect o n the
outcollle of your fi nished brew as wcll as tht" final alcohol content
by volu m c.
45
E-Brew
plates for homebrew recipes where
quantity of hops.
Gravity
Gr~vity
is the
!lIe~sure!llent
nte~sure gr~vity
sUbrar into alcohol. the gravity will be very high . O nce the yeast has
done its job and there is very little sUg:lr left. the gravity will be low.
The gravity before fermenting is called initil l, or stlrting, gravity lnd
the hydrometer will bob high In its test
vi~l ~t
pm your fin ished beer imo a clean test vill after fermemation, the
hydrometer will sink deep into the liquid. This finll meaSUrt'lllent is
called the terminll, or finaL gr:avity. Use the alcohol
hydrometer.
Sllbtr~ct
your end
re~ding
sc~le
on your
re~ding
to
HI
the kitchen.
They arc not difficult to master and once you arc comfortable with
them you lre on the way to being l very competent brcwl'r.
Alcohol by volume
Original gravity
0.75
46
BREWING STEP-BY-STEP
A-to-Z Brown Ale
Preboil
It's now time to start brewing the virgin batch. T he pilot brew bemg
made is called A-ro-Z Brown Ale. Although the beer will be com-
specialty grain
Boil
(65
lUi/lUlfS)
you can drink a beer. you can make this beer. T here arc twenty-six
letters in thc alphabct and there arc twenty-six steps in brewing this
(30 mimlfts)
teaspoon (5 g) Irish moss (20 miml/"s)
(15mi"wrs)
8 ounces (340 mil molasses (/5 milllltt,s)
1 ounce (28 g) whol e leaf Goldings hops
rl~garding
(10 millllll's)
Fe rme ntation
vial or slap pack of American A le Yeast
sized for a 5-9allon ( 19 l ) batch
Bottling
NOTE: Allrhe il!crrdirllls Iisled ill Ihe rrripes ill
f"""
47
A. Heat the water for use in the brewing process.
Some of the older homebrewing books recommend boiling the mall
extract in 1112 gallons (5.7 L) of water, but this ratio makes for syrupy
wort (prefermented beer) that can result in unwanted color due to
caramelization. Ideally, wort should be thin. The secret is to use a bigger
pot-something stainless steel that can hold at least 5 gallons (19 L).
The goal is to start with 5 gallons (19 L) of wort and end up with about
4 1/2 gallons (17 L) after the normal evaporation rate during a standard
onehour boil. After adding 4 1/2 gallons (17 L) of cold water to the
brewpot, load the crushed crystal specialty grains into the grain bag;
knot the opening at the top and place in the cold water. Place the pot
on the stove burner and turn burner on high.
A.
B.
48
C.
(77el,
out of the brewpol using your stirring spoon, and hold it directly above
the pot to let most of the water drain from the bag. Do not squeeze the
excess water from the grain bag or allow the water temperature to rise
above 170F (77C) before removing the grain, as these actions will
introduce too many tannins into your beer. Next, remove the pol from
the heal, add the malt extract to the brewpot, and thoroughly stir to
make sure all the malt dissolves. If any malt is left sticking to the bottom
of the pol it has the potential 10 burn or scorch. liquid malt extract is
thick and syrupy, so don't be afraid to dip your can of nearly empty
extract into the wort and swirl the hot liquid around inside. (Make sure
the can is fairly clean before submerging it in the wort but remember
that the boiling process itself will sterilize the wort). This will bring the
extract clinging to the inside walls of the can into the liquid solution.
Dump all the liquid in the can back into the brewpot. Repeat as needed.
a boil.
This will help to break down any clumps of extract that would add
unwanted color and reduce t he amount of available sugars. l iquid malt
C.
extract will cling to the bottom of the pot and may be scorched; remov
ing the pot from the heat and stirring will prevent this from happening.
.9
G.
30 minutes into the boil, add the Belgian candi (beet) sugar as this will
take the longest time to dilute into the wort. Stir for a couple of minutes
until there are no more chunks at the bottom of your brewpot. Add the
cluster hop pellets.
I.
45 minutes into the boil, add the brown sugar and molasses. Stir for
a couple of minutes.
J.
Stuff the whole-leaf Goldings hops into the hop bag and tie off the top.
I! helps to put a heavy knife or spoon in the bag as the extra weight will
keep the bag submerged in the boiling liquid. Just don't forget about
your silverware when throwing out the used hop bag at the end of the
brew! Submerge the bag of hops into your brewpot 50 minutes into
the boil.
G.
K. Shut off the stove burner 60 minutes into the boil.
Remove pot from the heat source.
50
L.
Create a whirlpool.
M.
size, it will act as a cold water bath to cool the beer before transferring
it into the glass carboy and pitching the yeast. Carefully set the brewpot
in the cold water and lei it sit for 30 minutes or so. This is a good time
to clean up the mess that is inevitable with homebrewing. Be careful
not to clean near the brewpot. As the beer temperature drops below
180F (82C), it's capable of supporting bacterial growth and you don't
want to risk contaminating it. Change water as needed to cool the
brewpot. Put the brewpot in a cold water bath in the sink.
N.
You should calibrate your carboy ahead of time by filling it with water
poured from a gallon (3.8 L) container. This will you allow you to mark
the exact 5-gallon (1 9 L) level on the outside of the carboy with tape or
permanent marker. Prepare to transfer the beer from the brew pot to the
carboy by pulling the carboy on the floor in front of the sink. Put the
funnel in the top of carboy. Once the beer temperature falls below 75F
(24C), it's ready to be transferred. Pour the cooled wort into the carboy using a large funnel. Leave behind in Ihe brewpot as many solids
as possible thai will have accumulated due to the whirlpool. Allow 10
splash and aerate the wort as it introduces yeast-friendly oxygen.
N.
51
FERMENTING STEP-BY-STEP
O. Dilute the beer to the correct gravity.
Once the beer is in the fermenter, add cold water, jf needed until the
liquid volume of wort is 4 1/2 gallons (18 L). Take a sample of the waler-
diluted wort and pour it into a sterilized hydrometer tube. Record your
initial gravity and temperature before adding the yeast. The larget
initial gravity is 1.072. If higher than that, dilute the wort with a little
more water. If lower, record by how much and add a few exira
ounces (or grams) of maple syrup al the prescribed point a little
later in fermentation.
P.
R. Seal the top of the carboy with a sterilized rubber
stopper and airlock filled with sterile water.
Check the beer each day. If you are having a strong, successful
fermentation, you will have CO 2 bubbling through the airlock within
24 hours of pitching the yeast. You will also see a whitish, foamy yeast
head forming on the top of your fermenting beer.
S2
S.
Take its temperature and hydrometer reading. Once the beer is down to a
gravity of about 1.040, you are ready for the lasl sugar addition.
T.
It's best to use 100 percent real maple syrup as many of the popular store
bought brands are cut with cheap corn syrup and artificial additives thai might
relard fermentation. Assuming iI's coming from an unopened container, feel
free to add the syrup to the !ermenler directly from the container (make sure
the container itself is free of dust or dirt that could gel into the carboy and
taint your beer), If the maple syrup has already been opened, dump the
required amount plus an extra 2 ounces (60 ml) into 6 ounces (175 ml) of boil
ing water. This will sanitize the maple syrup and the extra quantity that you
added will compensate for the water dilution. Dump the syrup into the carboy
with the beer. With this introduction of new sugars, the beer should ferment
vigorousl y for a few more days. You will notice that your airlock may bubble
more briskly after adding the maple syrup. You may want to place a towel
beneath the carboy in case a bit of yeasty foam runs out of the airlock and
down the side.
W. Add the extract sugar water to the bottling bucket and gently
stir with a sanitized stirring spoon .
The sugar water is heavier than the beer you've added it to, so you are stirring
to make sure that it thoroughly dilutes into the beer. This final sugar addition
will be your source of carbonation in the bottle. Remember, when yeast eats
sugar and converts it to alcohol, the natural byproduct is CO 2, By introducing
53
more sugar to the beer just before bottling, you will allow
the beer to referment in the bottle. Since the CO 2 has
nowhere to escape to, as it did through the airlock on top of
the carboy, it goes into the solution and naturally carbonates
your beer. Isn't Mother Nature awesome?
BOTTLING STEP-BY-STEP
X. Sanitize the bottles.
Sterilize your bottles using one of the sanitizing solutions.
Twenty-two ounce (650 ml) bottles
Of
Champagne bottles
Y.
Pop the top on a bottle of your A-to-Z Brown Ale and share
it with a friend. Congrats, you've just completed your first
batch of beer!
54
CHAPTER 4
ACCORDING TO THE
of the federal government that regulates alcohol), beer is considered beer if it is fermented from a mixture of the following
big-four ingredient s: malt, hops, yeast, and water. Corn and ri ce
are also typically included as brewing ingredients in commercial production because the big brewers are so fond of using
55
5.
TAKING STANDARD
INGREDIENTS TO THE EXTREME
Barley
l3arley is rhe primary source of fCTmcmablc carbohydrate in all hOl11cbrews and commercial beers alike. Carbohydrates are first broken
down into
Sl1gar
sugars arc accessed dUTIng hrcwl!1g via malt extract syrup. dried
powdered malt extract, or crushed malt is of minor importance in the
context of extrt'1l1C brewing. In general, the morc malt and / or extract
WOrt,
fermentation. Darker malts tend to lend more flavor and color than
1Il
:;>"""'I!"""....._ -_ _-
__
~
'--"'-
57
Specialty Grains
George Hummel,
it in a saucepan , heat it up
and say, "Here's your dinner! " But maybe you don',
Extreme Hops
There are countless hop varieties available for
brewing. Bitterness varies from subtle to extreme
it into
it
extreme brewer.
Extreme Malt
Specialty Malt
Introducing specialty grains to your brewing procedure can bring in new nuances of flavors and aromas. You can mix and match the grains ; toasted,
roasted, and crystallized malts offer a cornucopia of
flavor and aroma as well as a palette of colors.
Hues from deep burnished gold to dark-as-night
(cQllril/Jud)
58
it will be
Hops
Brewing beers with more aggressive hopping rates
to
be(~r's
59
successful spicing
:agent~
and focused
to
the brcwpot.
pro~
to
to
to
compellsat(' for
the additional body the beer will have from nonfermentable. e;.;cess
sugars. Also, higher quality worts tend to absorb less bitterness, so
you'll need to add more hops. A good ruh: of thumb for increasing
hop loads for a
5~galloll
hops for cvery ten points of origin31 gr3viry over 1.060 that thc
recipe Calls for,
There are countless ways to enhance the hop profile of yOLlT beers
3fter the
WOrt
natll~
ral hop oil (available at any good homebrew supply source) just before
transferring the beer for bottling. As little as 0.04 grams of the oil is all
it will take
to
5~gallon
(19 L)
60
COllllllon
source of bte-hopping
all
(OP of ie
Extreme Yeast
Yeast is the organism that cats sugars in order to create alcohol. Using
yeast as a component of extreme bR~wing has bl'cn real ized in two
beers.
There arc many yeast stra ins that have evolved to give flavor and
aroma contributions that arc now synonymous with the styles of
beers they are pitched in. German wheat beer yeasts, for example,
give clove and citrus notes to the beer while cenam Belgian yeast
strains give peppery, spicy notes, and English yeast strains can
COIl-
~ real-time
This is a method in
Ollt
62
liquid. Again, yOUT supply source wi]] sell yeast strains that aTe specifically
(0
be
cent alcohol by volume. Th e problem with using yeast strains that were
developed in the wine and Champagne industries is that they tend to dry
out beer and give it cidcry,
villOUS
have a pbce in hOl1lcbrcwing strong beers. The best way to realize the
higher-attenuating properties of wine and Champagne yeast without getting those undesirable notes is
to
through ft'rmem:ltion. The poim at which you add that strain, whether
Champagne or wine, is determined not by time, but by when your beer
has fermented halfway to its projected fin al gravity. In other words, if you
are brewing a strong beer with an original gravity of 1.090 and a projected fin:ll gravity of I .0 I0, thell yOll are hoping to drop 80 poims in
gr:lvity ovcr the course of the fermcntation . To begin fermentation, pitch
an :lIe ye:lst. Use your hydrometer to determine when the beer h:ls
dropped to a gravity of 1.050 (h:llfway to the projected fin:ll gT:lvity of
[.010). then pitch a wine or Cham pagne yeast
to
to
the final gT:lvity of 1.010. By using an ale ye:lst for the first half of ferlllent:ltion, the finished beer will lI1:lintain more of the ideal ale taste and
arollla characteristics, as opposed
to
to
incomplete or stuck fermentation, meaning th:lt the yeast begins to ferment the beer but dies or goes dormant before the targeted final gravity
and alcohol contetH arc achieved . In addition
to
oxygen (at least during the beginn ing phase of fermentation). This is why
it's a good idea to pom the wort from up high and let it splash as it's
tT:lllsferred from the brewpot to the carboy. And don'r be :lfraid to
63
vigorously shake the carboy as it's filling as that will help more O)o,:ygen get into solution. Most h0111ebrew supply sources sell small
aquariulIl pumps that can be submerged into the wort to add even
higher levels of oxygen as the fermentation rakes off. JUSt make sure
to stop dosing in oxygen once fermentation begins as the later in the
fermentation phase you :ldd oxygen, the more it will contribute
ca rdbo:lrd and metallic flavors to the final beer.
You'll run imo fewer problems with overpitching than you will
with underpitching the ye:lst when making strong beers. Consider
pitching twice the suggested :lIllOUllt of yeast
011
III
these new Yl':lst cells have a mC:ll ready for them as they
begin their work.
Sugar
Augmenting the traditional barley sugars in beer with additional
SlIgar
ity to your beer. Before discussing what kinds of sugars work best in
the brewing process, it will help to bettcr understand how all sugars
work during fcrmentation.
Healthy yeast cells as seen under a microscope.
64
Dry Yeast
I
how much you add, as too much sugar will contribute a ciderlike
that has more than 20 percent of its sugar base come from adjunct
1.090 or higher), add the sugars during fermentation. [f the beer has
a gravity that's too high (too much sugar) before
}'OU
begin fermenta-
tion, the yeast might be ovenvhelmed and not ferment the beer
properly. [f you are adding sugars during fermentation . sterilize them
in hot water and then let the diluted solution cool to !l'ss than 80F
(27C) before adding it to the beer. R emember to leave room in the
carboy for Sl1gar additions if you intend to make thelll. As previously
recommended. use a 6-br.lllon (23 L) carboy for 5-galloll ([9 L)
batches of beer that are made with sugar additions during fermentation. The more sugars you add, the more the yeast will grow and the
less space there will be in the carboy. This will increase the risk of
both beer and yeast bubbling
OUT
.5
molasses, beet sugar, canc sugar, all kinds of brown sugar, maple syrup,
and honey. Most sugars have a sl ightly different percentage of fermentability: cane sugar. for instance, is morc highly fermentable
than molasses. A very loose rule of thumb for adding sugars is that
I pound (455 g) will add roughly ten points to tht: original gravity
of tht: beer. If you are adding tht:m during fe rmentation, remember
(0
Fruits
Brewing with fruit has been
has become a regubr activity in the [nrt brewing scene as well. There
lS
aroma, and sugars they contribute to a brew. Th..: first d..:cision f:1cing
the l'xtrcme bn..'wer who wants to incorporate fruit into a batch of
beer is which variety to 3dd. The second decision is wh:lt fOflll:lt this
66
EXTREME FRUITS
Extreme frun quantities for a 5-9a1101) (19 L) batch successfu l ~ used
at Dogfish Head follow. Remember that a bigger brewpot and carboy
may be needed to accommodate additional fruit volumes. In this seclion, the recommended volume and suggested usage point during
the brew are for recipes utilizing fresh (or dried) fruits. If you'd prefer
to use pureed fruil recaJibrale your recipes by halving the volume of
fruit and adding the puree after the boil is over but before transfer-
ring to fermentation. Lei the pureed frui t steep in the hot wort for at
least 20 minutes and then transfer it into the carboy along with the
beer before pitching the yeast Some varieties of whole fruits, such
as apples and pears, are more difficult 10 break down during fermen
tation and the solids can trap both yeast and flavor components,
affecting the utilization rates.
FRUIT
QUANTITY
TIME
TIP
4 pounds (1 .8 kg)
Arctic Cloudberries
Black Currants
Blueberries, crushed
After fermentation.
Raisins
6 ounces (1'25 g)
Raspberries, fresh
67
fruit will be used in : whole fresh fruit, purl'ed frozen fruit . natu ral
/Tuit extr.lct. or artifici31 fruit eXTr.lct. Unless you 3re a gi3nt commercial brewer trying to saw pennies, there is never an excuse fo r using
3rtificial frui t flavors : they taste 3nd smell artificial bec3use they
l/ft'
III
Sugar Sources
I
your beer.
fruit purees. As with most flavoring agcms (i.e., hops and Sllg:lrs), fruit
lise fresh fruit, the time to add it is toward the end of the boil. If it's
added toO early in the boil, many of the flavors and aromas of the fruit
will be rele3sed imo the air with the steam. l3y 3dding it late in the
boil, you capture more of the flavor and aroma and you also sterilize
the fruit. This is critic3! since fresh fruit invariably has some small
\SOF-plus (S2.2C) water for at least 30 minutes alld let it come back
down below 70 F (21.1C) before adding it to the carboy. The later
the fruit is added dllnng fe rmentation. the more flavo r and aroma it
will contribute. Adding fruit postfermentation is not recommended as
you want the yeast to eat the sUg:lrs from the fruit while the beer is
sti!! in the carboy. ltelllember, if there are available sugars in this
extract pOSt fermentation they can cause overcarbonation
111
the bottle.
However, you can find SOllle llaTllr:t1 fl3\'or concentr:ttes that are
de\'oid of sugars and they can be added post fermentation to enhance
the fruit aroma of the beer, but my experience leads me to believe
they won't contribute much In the terms of natur:tl flavor.
68
Brettanomyces
69
purl~ed
Historical Brew
till'1ll
will serve two functions:They will add the desired fruit fbvor and
;lTOlllas, and they will also hdp to cool the beer down to yeast pitching temperature, more quickly. If adding frozen fruit du ring fermt'ntation, kt it thaw in a clean pot before adding it as it will bring down
the beer's temperature and possibly stall or evell halt yeast activity.
Remember to leave enough head space in your fermenter to add the
fru it and contain the subsequent yeast growth that will come with
brews today.
sou rces. For this reason. there is no broad rule of thumb on how
much fruit to add for a :i-gallon ( 19 L) batch.
doubl~d
absorbed by the yeast that will settle to the bottom of the carboy
before transferring for bottling. At our brewery, \w'w also had good
results adding half the quamity of an herb or spice called for in a
recip~
to
th~
oth~r
70
Dill weed
Green peppercorns
laurel leaves
Many herbs and spict's can be purchased from any hOlllcbrew supply source, but I prefer to buy mint: at health food stores o r from natural ingn... dicrH supply companies to assure quality and freshness. It's
also
fUll
tiOll
yOlI
idea for an extreme beer. This is how roasted chicory ended up bemg
WOOD-AGING BEER
When beer is fermented or stored in wood for prolonged periods of
time, it undergoes subtle physical changes. Natural tannins and lignins
(phenolic compounds) within the wood are released into th t' beer.
Th ese
r.. . ctors contribme the earthy, soft, vanilla, notes that cOllle with
71
extracted, solids can be easily removed before fermentation. Each one shows the recommended amount for a
HERB
QUANTITY
TIME
Allspice
0.5 ounce (9 g)
Anise
0.5 ounce (9 g)
Cardamom seed
1 ounce (28 g)
3 ounces (38 g)
Coriander
l'/2ounces(15g)
Cinnamon sticks
2 slicks
16 ounces (455 g)
2 ounces (24 g)
Grains of paradise
0.2 ounces (6 g)
2 ounces (55 g)
Licorice root
Rosemary
Saffron threads
10 threads
Spruce tips
2 ounces (55 g)
2 ounces (55 g)
Valerian
1 ounce (28 g)
72
Wood is
mOST
f.11l10tlS
for fermenting
to
Oil
wood,
extendl~d
aging times.
BARREL-AGING BEER
If you decide to usc a barrel for aging, tbere are
still some other decisions you'lllll'ed to make.
First, you 'll have to decide whether you want to
use French or American oak. American is more
pungent wbile French oak is subtler. Tbe next
decision is new oak versus used . New oak will
change the flavor. aroma, and color of the beer
much more rapidly than used oak. If you intend
to
73
WOOD CHIPS
Barrel aging can be fun but it is rime consuming
and requires a f.1ir amount of dedication. This is
why it's easier to start playing around with wood
by using chips instead ofbarrds. Using chips will
eliminate the need for additional expensive brewing equipment purchases. As most barn.'ls arc large
tht~
74
Wood Barrels
WOOD has been used to house and
75
many times they've alread y been used. Taste and smell samples of your
bacteria and wild yeast can grow and overcome the ye:lSt that's
aTC
beers at home.
76
rn
"
CHAPTER 5
Understanding and
Enjoying Extreme Beer
WHILE HOMEBREWING IS
for many of us it is a means to an end: enjoying great homemade beer. Becoming proficient in any hobby takes practice,
and the same holds true for both brewing and tasting beer.
Although the recipes in this book are mostly for beers that rail
77
78
AN OVERVIEW OF
BEER STYLES
America n craft brewers, Belgian brewers, and hOll1e-
brewers haw
bl~cn
get a handle
011
Oil
79
Continental Pilsner
Pilsner is by f:1r the most popular style of beer the \varld owr, but a
pilsner beer means ditTerent things to different cultures. These beers
and a niet:, foamy white head. These beers usually lager, or age, for
long periods of time, which contributes bready. yeast charaCfcr while
:llso bringing great clarity to the beer. Spicy Saaz :l1ld H:allcrt:l.lI are
the most C0111mon hops used in this style of beer. Pilsners should be
American Pilsner
Since the end of Prohibition in the United States, the pilsner style has
gotten lighter and lighter. The core and light brands of America's
biggest producers (Anheuser-Busch. Molson-Coors, and SAB-Miller)
are each sold as pilsner styles although they have little in common
with their continental counterparts. The hop level in the American
varieties is much 100ver than that of their Old-World brethren. The
most critical diffen:nce comes from the fe rtl1entable sugar sourceall three of America's biggest breweries cut their grain bill by replacing a fraction of the malt in their beers' recipes with eithl'r rice or
corn . This makes for a beer that is extremely light in color, taste, and
aroma. These beers are brewed to be drunk ice cold from the can,
bottle, or straIght-sided PUH glass.
Bock
A strong Bavarian lager, bock (meaning billy goat) beers are
headstrong and have a kick like :a that of a billy goat. There are
Dmch, Danish, :and Austrian versions of this style as welL Bocks are
amber-to-dark red in color and usually between 6 and 9 percent
alcohol by volume. Eisbocks arl' an interesting substyle made by
allowing the beer to partially freeze: this sepantes the stronger beer
fi-om the ice, resulting in a beer that is stronger still. Bock beers are
best enjoyed cool (about 55F Il3C]) from a stein or beer mug.
Good News
THERE ARE LOTS more
beer styles than those outlined here. To learn about
them in more detail, check
out: bjcp.org, the world beer
section of beerlown.org
80
Dortmunder
These pale
bl~ers,
Munich or Helles
Munich, or Helles, beers
:lTe
mOTe
Pale Ale
This traditional English style is not at all pale in com-
parison
to
81
Brown Ale
Th~sc
with pale ales and bitters, browil ales have a U.K. draft counterpart
known as "mild." Both milds and brown l Ies tend to be maltier tilln
either pale ales or [PAs. BroWTl ales usually have morc subtle carbonaTion than their pale counterparts and modern versions are typically
brewed with sOl11e proportiOll of darker crystal or chocolatt' malted
:l.
beer mug or
str:light-sided pint.
the early 1700s. the porter style is Tt:'ally the predecessor to stout.
Porters arc vcry dark bur not quite opaque like a Stout. Held up to
the light, a light ruby n'd hue should subtly shine through. Porter is
usu:ally brewed with a bit of bb ck patem m:alt but isn t as bitter or
roasty as stOut. which get its roasty ch:aracter from :a high proportion
of roasted barley. Scouts and porters are best served cool. but not cold,
:at
Strong Ales
Th is umbrdb category could include everything from barley wines
to malt liquors. 13dgian tripds :and dubbds. These w:arm ing beers of
higher alcohol levels stand ill defiance to the light bgers that domin:ate the comlllerci:al beer bndscape. There is no one style of strong
:ale, but :a few gener:aliz:ations about these beers c:a n be safely made.
The stronger thl' beer is,
thl~
82
Wheat Beers
The earlier hops are
added to the boil, the
hl~fewe i zcns
often served with a wedge of citrus fruit and are typicllly associ:lted
with the
SUlllmer
011
bready, clove Ilotc in tlll' aTOllla :ll1d the Belgian style is traditionally
bn:wed with a bit of cori:lI1der and orange peel, which contributes
to
(10C)
to
Specialty Beers
This is kind of the "everything but the kitchen si nk " category that
llJany of the new generation of extreme beers would probably be
lumped in with. However, there are numerous iconocbstic b!!cr styles
that have been brewed for centuries that an: too idiosyncratic to fit
imo one of the more traditional-style families previously touched
upon. Familiar Old-World variations include Belgian bmbics (tart,
spontaneously fermented beers), rauchbier (a German style br!!wed
with smoked malt), spruce beers, and Berliner wciss. Since the range
of styles is so broad within this expansive catebrory, it's impossible to
make specific sl'rving recommendations.
83
you :lren't running around search ing for smfTwhen you should be
sipping and enjoying. You'll Ill'ed a bottle opener, some paper towels
to clean up any spills, quality unsalted crackers, and w:lter for cleaning
your palate and rinsing your glass. For gbSSW:lTC, use red wine glasSL'S
o r snifters, even if you're drinking wheat beers, pilsners, or other
beers not tT:lditionally served in these glass styles. The reason for this
is that the balloon shape of the goblet and snifter will capture more
of the aromatic qualities of the beer. Also, they are gre:lt fo r swish ing
the beer to release more aroma. Once you have all your suppl ies :lnd
are in a clean, well-l it, :l1Id well-ventilated place among friends, you
are ready to taste.
There are many f.1ctOrs th:l[ go into becoming a competent beer
t:lsteT. Whik, it's true that some people Ita"e pabtes that :lTe just moTl.'
attuned to till' subtle difTl'fI.'ncd in beers, it's not exclusively an inn:l[e
skill-you can learn to bl' a good t:astl'r of beer, Practice. training, and
a good grasp of the brewing process arc the cornerstonl'S of an edue:lted bel'r palate, If you have already t:lckled your first batch of
homcbrt'w, YOll probably have a bener understanding of the brewing
process th:l11 nine-tellths of the bl'er drinkers o ut rhere. YOli already
84
that all of them are able to truly apprt'ciate the experience of tasting
and ingesting the all-natural brews you have so carefully crafted.
YOll
yOIl
opener to the cap and bring it close to year ear you are hoping to
hear that magical "FFFFT!"-the sound of a well-carbonated bottle of beer being opened. Beyond carbonation, the re actually isn't
llluch to be gained
1ll
[0
clea!] , th:lt there isn't a line of sediment in the neck . that the cap
isn't rusted. and that not much sediment has settled to the bottom.
As you pour the beer into a glass, pay attention to the IH:ad retention (docs it ke..:p a h..:ad or does it immediately dissipate?), the
clariry, and the color of the beer. Some beer styles. like wheat
beers, are supposed to be hazy and unfiltered, but sometimes, a
haze can forlll on a beer that is spoiled. Color is critical too, especially if you an: drinking a beer that purports to be of a certa in
sryle. R ..:member that the color o f the beer is going
[0
be affected
by the quantiry oflight in the room where you are. H olding the
beer up to eye level between you and the room's greatest light
source is the best way to most completely consider the color of
the beer. Beer will se..:m to b..: lighter when judged against a dark
background, and it will appear to be darker when judged against a
light backgrol1l1d.
85
3. Touch Of comse, you aren't going to dip your finge rs into the
beer-the oils on your skin will adversely affect
thl~
beer's head
retention. (And you won 't get much ple:lsure from the experience
:lnyway.) When touch is mentioned in context with beer it's
:lctu:llly referencll1g the mouth, specific:llly the lips :lnd ton!:,'lle.
T hrough touch you gauge both the temperatuTl' and the tl'Xturc
(mouth-feel/viscosity) of till' beer. The brain knows th3t if you
[:Iste something ice cold, yOlI won't experience:ls much fbvor
from that subst3nce. T hat's because taste bllds are essentially pa r:lIyzed :lnd incapable of perform ing their job if the subst:lnce is too
cold. Also, remcmber that the body's temperature is around 99 F
(3T'C) and the beer you are putting in it is :lround 50F (10C) .
As the beer warms in the mouth, it causes the carbon dioxide to
create that pleasant tickle you get with a good sip of beer. Touch is
a matter of pressuTC on the nerve cells; thus, beer lovers are in luck
because the tongue and lips arc among the most sensitive
p3rt~
of
III
S6
amazing about the sellse of smell is how strongly it
is tied to memory. We an: always subconsciously
comparing the taste of something against our
memory bank of tastes we have already expl'ri-
OllT
\!I
OUT
lungs instead of
87
5. Taste The fillll sensory frontier. But remember that taste and flavor
are not interchangeable terms. Taste is a component of flavor but so
are touch and smell. Like smell, the tasting process is related to the
ingestion of the natural chemical components in the beer. T here arc
fOllT sections to the tongue th:lt detect different types of taste. This is
why it's necessary to slowly swish a beer around in the mouth for a
couple of seconds before fully :lppreci:ltin g :111 of the t:lste components
of this beer. Sweetness is detected on the front tip of the tongue, saltiness on the next qU:lTter, sourness on the sides, and bittl'rness is picked
lip in the b:lck. Although wine judges taste and spit, you couldn t
properly Judge a beer without swal!owmg it bec:luse bitterness is such
a key component to beer (unlike wine) and you c:lnnot fully experience the bitterness Oil the back of your tongue unless you swallow
what you re t;lsting. It's import:lnt to stay :lW:lY from spicy or :lcidic
foods :IS they will stun the taste buds and alter taste perceptions whi le
you arc evaluating a beer. At our brewery, we keep boxes of innocuous
oyster cT:lcker on h:lnd to chomp on between beer s:lmples as :I way
of dearing alIT palates.
Fla\or is subjective. If you are like me, your first tastes of Iambics or IPAs
were not inlllledi:ltcly pleasam, as they represented a great dcp:lTture
from what YOllT p:llate and brain accepted as "beer" b:lck then. If you art'
holding:l t:lsting in which :I number of people :Ire p:lrticip:lting, odds are
that some arc going to be more acclimated to beer fl:lvors dun others.
The gO:l1 is to exp:lnd horizons and share information and impressions,
not to stump or bully the other t:lsteTS into agreeing with your own perceptions. It's helpful to keep :I beer jOUTIl:ll with t:lsting notes of all the
different beers that you come across. Th ere are even beer judging guidelines (available at most homehn:w supply stores) that walk you though a
very analytical poim system on which to judge beers. As a brewer or
h:lrdcore beer enthusi:lst, you will probably soon notice that evalu:lting
the beer you're drinking has become a reflexive action. [can't try a beer
without subconsciously evaluating it and for that, I'm glad. I'm always
looking to create pleasant. new experiences to stuff into my beer
llIt'mory b:lnk.
PART 2
reme
AS I THINK BACK
rewln
at Home
ago, I am amazed that the beer was drinkable at all. Knowing what I know
now about the importance of organization , sanitation, and following a rec ipe,
I realize that the brewing process could have been much smoother if I had
paid attention to those details. That said, it couldn't have been any more fun .
I remember my friend and I sipping on bottles of store-bought beer as our
first batch came to a boil and feeling the same sense of exhilaration you feel
as you click to the top of a rollercoaster. HOLD ON TIGHT, HERE WE GO!
I used to think that recipes were for sissies and that winging it was the jazz
equivalent of brewing-the only way to go. The truth is, just because you are
making an extreme beer or a beer with nontraditional ingredients, doesn 't
mean the process won't benefit from a well thought out recipe. Chapters six,
seven , eight, and nine provide recipes for making hand-crafted beers at
home, including ten recipes from world-renowned master brewers. Chapter
ten shows you how to enjoy the fruits of your labor with advice on beer
pairing and a bounty of recipes for all kinds of foods, from steak to ice
cream, that use beer as an ingredient. Who knows, you may even turn
someone else on to the joys of homebrewing.
90
CHAPTER 6
Extreme Ales
are ales. Ale yeasts work at more easily maintained temperatures (around 70"F [21"C)) than lager yeasts, which require
91
92
INGREDIENTS
Preboil tea
4 1/2 gallons (17 L) water
Grain bag
1 pound (455 g) 60 Lovibond Crystal
malt
Boil
8 pounds (3.6 kg) pale liquid malt extract
(65 mi,lIur$)
11/2 ounces (43 g) Centennial hops
(bitlering) (6() mi/lwrs)
( 10 millwrs)
'/2 ounce (15 g) Cascade hops (aroma)
(Elld
if /wil)
In carboy
Cool water to the 5gallon (19 L) mark
Fermentation
Yeast: Wyeast 1056 or 1272; or White
Labs W l POO 1 or WlP051
1.075
1.014
alcohol by volume
(ABV): 8.5%
FI NAL TARGET
93
m
PROCESS
8.
off the lop and place the bag in the brewpot filled
with
4 112-9allons
9.
sum. Heat the pot, and stir the water and grain bag
10.
every 5 minutes.
11.
3.
12.
13.
4. Allow
14.
15.
5.
6.
16.
94
Stout
roasty
Ill:llt
INGREDIENTS
Prebail tea
4 1/2 gallons (17 L) water
Grain bag
(65
lUillUlfS)
(65 lUillllles)
3 ounces (85 g) Fuggles hop pellets
(billeTing) (60 miuwes)
1 ounce (28 g) licorice root shredded into
small pieces (20 mimacs)
1 teaspoon (5 g) Irish moss (20 mimm!s)
(End oj Iwil)
In carboy
Cool water to the 5-gallon (19 l ) mark
Fermentation
Yeast: White Labs WlP004/1 084 Irish
Ale Yeast or W l P001/1 056 American
Ale Yeast
Bottling
5 ounces (125 g) priming sugar
STARTlNG GRAVITY: 1.084
FINAL GRAVITY: 1.020
FINAL TARGET ABV: 8%
95
m
PROCESS
1.
2.
7.
land the crushed roasted barley. Tie off the top and
(17 L) of cool water. Heal the pot, and stir the water
(77el,
pull out
8.
9.
grain bag.
3.
1O.
11.
to package.
4.
5.
12.
and stir. Start timing the I -hour boil at the point that
6.
13.
96
INGREDIENTS
Preboil tea
4 gallons water
Boil
6.6 pounds (3 kg) light liquid wheat
extract (55% wheat rna!! and 45%
barley malt) (65 millUles)
' /2 ounce (15 g) Hallertau hop pellets
(60 miuwrs)
' /2 ounce (15 g) Saaz hop pel lets
(20 mi,!I4/cs)
4 average sized blood oranges
(20 mi'II4/(,s ill (IrtMI/ef JIM)
'/2 ounce (15 g) Hallertau hop pellets
( 10 ",i,,,,/cs)
In carboy
Fermentatio n
Bottling
bill (the list of grain ingredients) for hcfcwcizens lIsually calls for
half barley and half wheat. Hdeweizcn beers arc typically lightly
hopped
to
L1SC
to
shine
97
,,"
"
~
PROCESS
1. Heat 4 gallons
6.
to heat.
2.
7.
8.
3.
9.
4.
10. Pitch
Peel the blood oranges and separate sections of
fruit. Discard half of the peels. Cui the remainder of
to package.
5.
11. In
,-
98
GINGER SAISON
aisons are traditional Belgian t:u11lhouse-
INGREDIENTS
Preboil tea
Grain bag
Boil
PROCESS
(5 milllll.>S)
barley. Tie off the top and place the bag in the
In carboy
Ferme ntation
Yeast: Wyeast 3724 Saison, 3725 Biere de Garde,
3726 Farm House Ale; or White Labs WLP565 Saison
minutes.
Bottling
3.
gg
4.
9.
10.
5.
11.
ing Hallertau hop pellets and the Irish moss, and stir
for I minute.
Belgium yeasts.
12.
8.
7.
6.
13.
14.
100
TiPd Round
CJIl
best be described as a
INGREDIENTS
aTC
augmen ted
Preboil tea
4 1/2 gallons (17 L) cool water
1 pound (455 g) crushed Cara-pils barley
Grain bag
2 teaspoons (10 g) gypsum
Boil
9.9 pounds (4.5 kg) light liquid malt extract plus 1
pound (4 55 g) light dry malt extract; or 9 pounds (4
kg) light dry malt extract (65 miUUlts)
ounce (28 g) Saaz hop pellets (bittering) (60 milllurs)
101
m
PROCESS
1. Fill
9.
off the lop and place the bag in the brewpot filled
with 4 1/2 gallons (17 l ) of cool water. Add the
2.
gyp-
sum. Heat the pot, and stir the water and grain bag
every 5 minutes.
10.
11.
grain bag.
3.
12
As the water begins to boil, remove the pot from the
heat. Add all the malt extract. Stir to prevent clumping and scorching on the bottom of the pot. Return
13.
4. Allow
resource area.)
the wort to come to a boil. After preboiling for
14.
stir. Start timing the I-hour boil at the point that you
15.
to package.
for a minute.
6.
7.
16.
Kent Golding hop pellets and the Irish moss, and stir
for 1 minute.
17.
102
KIWIT
it, or white, beers arc traditional 13dgian beers
Preboil tea
INGREDIENTS
usu:ally spiced with C urapo o range peel and crushed cori:a llder.
Grain bag
Since Kiwi is stich a refreshing tro pical fruit . it wo rks well with
:a wir style beer; in this recipe. the cOriander will remalll but
Boil
Kiwi will repbce tht' orange peel. Make sure tilt'" fresh kiwis
you find for this beer are nice :and firm and not mushy and
(60
1/2
to
mill llll'S)
PROCESS
1. Mix the grains together before filling a grain bag with the
crushed 6 row pale malt and the crushed Torrified wheat.
Torrified grains are heated to make the grain pop similar to
puffed rice or wheat to explode the ceff waffs. !t makes the
interior of the grain more usable for the brewing process.
In carboy
Tie off the top and place the bag in the brew pot fiffed with
Fermentation
Yeast: While Labs WLP4 00 Belgian Wit
Ale or W LP41 0 Belgian Wit II ; or
Bottling
5 ounces (125 g) priming sugar
water. Heat the pot and stir the water and grain bag every
few minutes.
2. When
the water reaches 170F (77C), puff out the grain bag
using a farge stirring spoon. Hold the bag above the brewpot
for a minute, allowing most of the liquid to drain into the pot.
Do not squeeze the grain bag.
3. As the water begins to boil, remove the pot from the heat.
103
4.
5.
6.
7.
8.
9.
10.
11.
CHAPTER 7
Extreme Lagers
WHEN IT COMES TO
there has been wit h ales. Part of the reason for t his is that it's
more difficult to achieve ideal fermenting temperatures with
lagers than it is wit h ales. But I t hink t he history of lager
brewing plays a role in this reality as well. The German Purity
Act mandates t hat beer can be made with O NLY yeast, hops,
barley, wheat , and water. This militant position has affected
the lager cult ure in a way that stifled creative brewing with
non-t raditional ingredients. As homebrewers and commercial
105
106
Lager Temperatures
Ale yeasts ferment from the top dowll in ideal temperatures of
around 70 F (2 1C) . and lager yeasts ferment from the bottom up in
ideal tcmper.ltures of around 50F ( IDOC). Because COlllmercial breweries usc brewi!lg tanks that have cooling coils or jackets to reb'l.1late
temperature. the re is less challenge with maintaining propcr lager
temperatures. Your homcbrcwing carboy docs not have a tem pera-
rcaS011,
to
aTC
ferment
Refrigerator Conversion
Doug Griffith,
Delmarva Brewing Craft
temperature controller is a
tubing is about
l/S
inch (3 mm)
107
now do lagers.
108
IMPERIAL PILSNER
INGREDIENTS
tTUe
Preboil tea
Boil
yOll
will need to
(65 miwllrs)
(0111-
,if Ix>il)
Dry Ho pping
1 ounce (28 g) wholeleaf Hallertau hops (2 I,) 3 1J\"'ks)
In carboy
Cold water to 5 gallon (19L) mark
height of primary
Fermentation
fermentation . You
Bottling
1 ounce (28 g) wholeleal Hallertau hops
(final hop tea)
5 ounces (125 g) priming sugar
preparing the
bottle-condition ing
hop tea.
109
PROCESS
1.
Fill
10.
malt. Tie off the top and place the bag in the brew-
(19 L).
gypsum. Heat the pot, and stir the water and grain
11. Store
2.
(77el,
pull Qullhe
12.
heat. Add the lager malt extract syrup and dry malt
grain bag, and make sure it's well sealed. Push the
before transferring your beer back into it. If possible, reduce the temperature to around 40F (4C)
13.
14. On bottling
6.
5.
4.
bottling bucket.
7.
8.
9.
16.
110
PEPPERCORN RYE-BOCK
The bo ck beer style has been made in Northern Germany
INGRED IENTS
tries, and there is evidence that the Dutch used rye ill mak-
lean more on the barley tha n the hops for thei r signatu re
character. The rye that will be used in this recipe will give
Grain bag
Boil
PROCESS
1. Fill a sing le grain bag with the flaked rye and Munich malt.
Tie off the top and place the bag in your brewpot filled with
( 10 mill iltes)
4 112 (1 7 L) gallons of cool water. Heat the pot, and stir the
bag using a large stirring spoon. Hold the bag above the
brew pot for a minute, allowing most of the liquid to drain
In ca rb oy
3. As the water begins to boil, remove the pot from the heat.
Add all the malt extract. Stir to prevent clumping and
Bottling
4.
ABV: 5.5%
111
7.
At the 60-minute mark, add the black and green peppercorns, and t
urn off the heat source. Stir the wort clockwise for 2 minutes as you
build up a whirlpool effect. Stop stirring and allow the wort to sit for
1D minutes.
8.
55F (13C).
9.
10.
Transfer the wort into the carboy, and aerate for 1 minute.
Pitch the yeast into the carboy, and aerate for another minute.
Top up with water to 5 gallons (19 L).
11.
12.
13.
15.
112
MOLASSES MARZEN
arzcn beers are German in heritage. have a relareddish hue. Traditionally, Marzcll beers were
INGREDIENTS
SUlllllll'r. The
TO
age
tal version. To bump lip the AllV to 8.5 percent. this recipe
preva!t~m
Preboil tea
4'/2 gallons (17 L) cool water
1 pound (455 g) 60 Lovibond Crystal malt
Grain bag
2 teaspoons (lOg) gypsum
Boil
6.6 pounds (3 kg) pilsner or light liquid malt
extract (65 mil/lUrs)
2 pounds (900 g) light brown sugar
(65 mimll"s)
In carboy
Bottling
8 ounces (340 g) molasses for priming
STARTING GRAVITY:
FINAL GRAVITY:
1.080
1.016
113
PROCESS
1.
7.
malt. Tie off the lOp and place the bag in your
brewpot filled with
4 1/2
Heal the pol and stir Ihe waler and grain bag every
5 minutes.
2.
8.
9.
1 O.
grain bag.
3.
(19 LI.
11.
5.
12.
the molasses is completely mixed into the solution. Pour it into bottling bucket and transferring
the beer into it. Stir to mix well. The beer is now
6.
ready to bottle.
13.
114
rn
"
CHAPTER 8
115
116
PUNKIN' PORTER
orters have been brewed in Britain and
Illl:at
and
INGREDIENTS
Cook
Mash
In carboy
Preboil tea
Bottling
Boil
(65 miuutes)
STARTING GRAVITY:
F INAL GRAVITY:
FINAL TARGET
1.078
1.014
ABV: 8%
111
PROCESS
1.
5.
seeds and stringy innards. Peel the outer skin and cut
1 minute.
in the brew pot, cover them with waler, and bring the
6.
2. Add
7.
8.
of 70F_75F (21C-24C).
9.
large scale, it's how all the barley sugars are extracted
from the grains for brewing beers at our brewery. Stir
10.
pumpkin, and water mixture through the cheeseclothlined colander or strainer into another pot, or tem-
11.
12.
3.
13.
heal. Add the malt extracts (liquid and dry). Stir to pre-
4.
14.
118
beer loss as the fruit solids absorb some of the beer. The pits
to
INGRED IENTS
Preboil tea
4'/2 gallons (17 L) cool water
8 ounces (100 g) crushed wheal malt
8 ounces (100 g) crushed Munich malt
Grain bag
2 teaspoons (lag) gypsum
Boil
6.6 pounds (3 kg) light malt extract
(65 urilllucs)
1 ounce (28 g) Northern Brewer hop
pellets (60 miIJUlCS)
119
m
PROCESS
1. Fill
2.
7.
wheat). Tie off the top and place the bag in the
(nOcl. Placing
Add the gypsum to the water. Heal the pot, and stir
grain bag.
3.
8.
75F (24C).
4.
9.
and stir. Start timing the I -hour boil at the point that
5.
6.
pectic enzyme.
10.
120
arky w ines get their name because they have alcohol levels morc closely associated with wille than traditional beer. They tend to follow a simple grain recipe and
gain their complexity through the heightened alcohol levels, esters of the yeast,
and profound hop presence in both the nose and the mouth. To bump up the
alcohol in this recipe, a good amount of brown sligar and some raisins will be added.
To bump up the hop profile, YOll will do some wort hopping (adding hops before the
beer starts boiling) in addition to dry hopping thl' beer in the carboy during primary
fermentation. Regular ale yeast might have a tough time fermenting this beer all the
way dowll. At 11 percent alcohol by volume, this beer will not ferment completely with
the ale yeast. For this reason, a Champagne yeast will be added late in fermentation (along
with a bit more brown sugar to get the yt'ast working more quickly) and yeast nutrient
(avaibble from homebrcw supply stores) to ensure complete fermentation.
INGREDIENTS
Preb oil tea
In carboy
Ferm entatio n
Grain bag
1 ounce (28 g) wholeleaf Cascade hops
2 teaspoons (10 g) 9ypsum
Boil
9.9 pounds (4.5 kg) li9ht malt extract (65 wimUt's)
2 pounds (900 g) light brown sugar (65 wi,IIII,'s)
2 ounces (55 g) Warrior hop pellets (60 wimlles)
1/'2 ounce (15 g) wholeleaf Cascade hops
(60 milllll,'S iu
a sepafllir
/lot)
Bottling
5 ounces (12 5 g) priming sugar
Extra equipment: food processor, a second small
cooking pot, and a second stirring spoon.
STARTING GRAVITY:
F INAL GRAVITY:
FINAL TARGET
1. 105
1.020
ABV: 11 %
121
m
PROCESS
1.
Cascade hops. Tie off Ihe lops and place the bags in
{77el,
10.
11.
12.
13.
heat. Add the malt extracts (liquid and dry) and the
to the heat
Start timing the I-hour boil al the point that you make
14.
S.
Pitch the ale yeast into the carboy, and aerate for
7.
6.
5.
2.
9.
15.
122
CRANDADDY BRAGGOT
INGREDIENTS
spices arc called melomels. This braggor will be subtly spicy and
have a pleasant fruitiness in both aroma and taste. To achieve this
profile, orange blossom honey will be used for the desired cirrus
note. Addition al fruit flavors will also be gained by adding
Pre boit
3 gallons (1 1 L) water
Boil
(60 mi,wlfS)
boiled for a while to gain sterility and drop out proteins that
sometim es need a little prodding to complete a healthy fermentation because fewer of the ye:m nutrients in barley are naturally
present. For that reason, you will be adding SOll1(' yeast llutrients
(availabh: from any good homebrcw supply store) at the time
that you pitch the yeast in the carboy. While the braggot will
ferment at ale tt'Illper:ltures. the duration of the fermentation
will probably be a bit longer than that of traditional beers.
Allow a month or so before bottling.
s('p<1r<1l('
Honeymoons?
FI NAL TARGET
<1
JXlI)
ABV: 8.5%
123
PROCESS
1.
2.
10.
3.
4.
5.
7~
minutes
6.
7.
8.
9.
11.
124
subtle notes of fruit. An :acidic mixed-ye:lst culture gives this beer its
signature tart flavor. A healthy bit o f bacteria will be incorpol<lted into the
sugar-eating process for this beer. There will be a primary fermentatioll on
Belgian ale yeast and a secondary fer mentation on a prepackaged lnaob"dlllls
stnin. This secondary fe rmentation will last for abo ut a month. During secondary fe rmentation, you will also add Amt"rican oak chips that have bcen soaked
in port (for both sterilizing and flavoring n:asons). This process will add the tina!
touches of complexity to this vcry unique and memorable beer.
INGREDIENTS
Preboil tea
Fermentation
Grain bag
1/4
Boil
Secondary fermentation
(65I/1iuuIes)
STARTING GRAVITY:
1.068
ABV: 6.8%
125
m
PROCESS
1.
9.
off the lop and place the bag in your brewpot filled
with 4 W. gallons (17 L) of cool water. Add the gyp-
1 minute.
10.
sum to the water. Heat the pot, and stir the waler
11 .
grain bag.
fermentation.
12.
heat. Add the light malt extract and the dark Belgian
5.
and stir. Start timing your I-hour boil at the point that
hop pellets and the Irish moss, and stir for 1 minute.
6.
4.
3.
2.
13.
7.
minutes.
14.
in a cold water bath to a temperature
of 70F-75F (21C-24C).
126
DEMA-GODDESS ALE
book. White or light beet sugars :are morc highly fermentable th:l1l
keep the body of the beer up and the dryness down. With
(l1lly
Out
127
m
INGREDIENTS
Preboil tea
Grain bag
Boil
stone setup
In carboy
Water to the 5-9allon (19 L) mark
Primary fermentation
Yeast: Wyeast 1214 Abbey Ale or While Labs
STARTING GRAVITY :
fermentation )
FINAL GRAVITY: With this many small sugar
dll)'
Ilwl you
Ilrt'
IIf/1WII)' b~cilt
ItIT)'
drpc,ltfi,(~
it/lOU
jamcltlaliolt
128
PROCESS
1.
10. Pitch
and the crushed Special B malt. Tie off the top and
Heat the pot and stir the water and grain bag every
5 minutes.
grain bag.
the
slows
Return to heat.
stir. Start timing the I-hour boil at the point that you
make this hop addition.
5.
4.
13.
6.
7.
8.
day that you transfer and aerate the beer lor secChill the wort in a cold water bath to a temperature
of 70F-75F (21C-24C).
9.
129
m
14.
be ready to
E-Brew
Extreme Beer Wars: My brewery, Dogfish Head, and the
Boston Beer Company have
passed the belt back and forth
several times over as Brewer
of the world's strongest beer.
Boston Beer now has the title
but Dogfish Head brews more
styles and more volume of 1 5
percent ABV beers than any
brewery in the world.
130
"
CHAPTER 9
131
13 2
T'EJ
Mike Gerhart, Dogfish Head Craft Brewery
INGREDIENTS
Preboil
6 gallons (23 L) water
'
[0
Beginning of boil
Fermentation
cookbook, gather some good friends, and raise a glass! As they say
PROCESS
(Day 3)
Bottling
3.
4.
6.
7.
8.
9.
10.
Before bottling, clean and sanitize bottles and caps and create
a priming solution of 1 cup (235 mil boiling water and priming
sugar. Siphon beer into a sterilized bottling bucket, add the
waterdiluted priming solution, and gently stir. Bottle and cap
beer. Beer will be ready to drink in about 2 weeks.
135
WILDFLOWER WHEAT
Mike Gerhart, Dogfish Head Craft Brewery
INGREDIENTS
Preboil tea
SUIl1tll t;> r
of 2005 at Dogfish
Boil
6.6 pounds (3 kg) wheat/barley malt
extract (75 lIIimUt's)
pound (455 g) honey (75 lIIiu Ules)
PROCESS
1. In
Remove from heat and add malt extract and honey. Return
(60 mi""lfS)
to a boil.
Fermentation
American wheat yeast: White Lab
WLP320 or Wyeast 1010
Bottling
3. Remove from
create a whirlpool.
4.
5.
Pitch the cooled wort with American wheat yeast and ferment
at around 68F to 7 1F (20C-22C). Allow to sit for 24 hours
after fermentation is complete.
6. Cool
of conditioning.
7.
Before bottl ing , clean and sanitize bottles and caps and ere
ate a priming solution of 1 cup (235 ml) boiling water and
priming sugar. Siphon beer into a sterilized bottling bucket,
add the waterdiluted priming solution, and gently stir. Bottle
and cap beer. Beer will be ready to drink in about 2 weeks,
"-
136
IMPERIAL STOUT
INGREDIENTS
Mash
H1
Steep at 155F
Washington state.
Black malt
PROCESS
1. Steep the
malt
for 30 minutes.
2.
Remove crushed grains and add the dark malt extract and
the Turbinado. Bring to a boil.
Preboil
12 pounds (5.4 kg) dry dark malt extract
3. Add
30 minutes.
Boil
3/4 pound (340 g) Turbinado or brown sugar
(60 minutes)
4.
5.
6. Cool to
Fermentation
Yeast: Wyeast 1056 or White Labs WLPOOI
Remove from heat and add 11f'1 ounces (35 g) Sterling hops.
70F (2 1C), oxygenate, and rack to fermenter
ale yeast
Bottling
5 ounces (125 g) priming sugar
8. When
for 4 weeks.
STARTING GRAVITY: 1 .104
IBUs: 46
10.7%
caps and
137
,
"-
138
BELGIAN WIT
Rob Tad, Allagash Brewing Company
INGREDIENTS
Prebo il
6 gallons (23 L) water
Boil
orange peds, this recipe calls for coriander freshly crushed from
whole seeds just before the brew, When making this. try exper imenting by adding your own "secret spice." Some suggestions
for spices are: anise, cinnamon, vanilla, pepper, or ginger. Just use
a tiny pinch. Character added by the spice should only be a
bardy identifiable note in the background.
(60 mil/llres)
1/4 (7 g) ounce Saaz hops (aroma)
(E/III
4 boil)
(Emlofboi/)
1 pinch "secret spice" (EIIII
4 boil)
Fermentation
Belgian wit yeast: While Labs Wl P400
Belgian Wit Ale or Wl P41 0 Belgian
Wit II ; or Wyeast 3944 Belgian Wit
beer or 3463 Forbidden Fruit Yeast
Bottling
5 ounces (1259) priming sugar
STARTING GRAVITY: 1 .048
IBUs: 18
1139
PROCESS
1. In
2.
bittering hops.
3.
4. Add
for 30 minutes.
5.
of a
6.
~ secret
spice."
7. Cool wort
S.
fermentation is complete.
9.
140
60-MINUTE IPA
Bryan Selders, Dogfish Head Craft Bre wery
INGREDIENTS
Pre -bo il tea at 150F (66C)
6 gallons (23 L) wa ter
Grain bag
two major hop additions: one early in the bo il for bittern ess
amber malt
Boil
(75 mil/illt,s)
1/2 ounce (15 g) Warrior hops
(A dd .~"II/Ulllly ova 60 /IIiuUl.,s)
(Elld
PROCESS
1. In a brew kettle, heat 6 gallons (23 L) of water to 150F
(66C). In a grain bag, add the crushed British amber
oj boil)
Fermentation
Yeast: Wyeast 1187 Ringwood Ale
2.
(6 to 7 days)
Amarillo hops.
3.
4. Return to a boil.
to the kettle.
IBUs: 60
6.
After 60 minutes, remove the kettle from the heat and stir
the wort to create a whirlpool while adding another 1/2
ounce (15 g) of Amarillo hops to the liquid. Cover and
allow to settle for 20 minutes.
141
7.
8.
9.
10. Allow
"-
for 12 to 14 days.
The Zopinator
Paul Zocco.
Zok's Homebrewing
Supplies
online at www.dogfish.com.
142
INGREDIENTS
0
Grain bag
a Scotch ah:.
PROCESS
crystal malt
1. In
Boil
(10 mil/l11l'-')
1 ounce (28 g) Vanguard hops
4.
5.
6.
Return to a boil.
After 15 minutes, add the Warrior hops to the kettle and
continue to boil for and additional 60 minutes.
(Elld of boil)
Fermentation
10 minutes before the end of the boil, add the dark brown
sugar, stirring until the sugar dissolves completely.
7.
At the end of the boil, add the Vanguard hops, remove the
kettle from the heat; stir to create a whirlpool, cover and lei
it settle for 20 minutes.
8. Cool
IBUs: 50
143
9.
10. After
,
"-
144
RAISON D'ETRE
Bryan Selders, Dogfish Head Craft Brewery
INGREDIENTS
OUT
Grain bag
Boil
8 pounds (3.6 kg) light dry malt extract
(75I11iu ulcs)
1/2 ounce (7 g) Warrior hops (60 lIJimllt's)
Fermentation
Yeast: Wyeast 3522 Belgian ale
Bottling
5 ounces (125 g) priming sugar
STARnNG GRAVITY: 1.078
F INAL GRAVITY: 1.016
FINAL TARGET ABV: 8 %
IBUs: 25
145
PROCESS
1.
8.
2.
minutes.
9.
mil
3.
4.
Return to a boil.
5.
10.
11.
6.
7.
completely.
,
"-
146
MIDAS TOUCH
Bryan Selders, Dogfish Head Craft Brewery
INGRED IENTS
Pre boil
to
Boil
recipe so special.
PROCESS
Fermentation
ale yeast
1 quart (1 L) White Muscat grape juice
concentrate (3 d(/ys)
60 minutes.
3. Remove from
Bottling
heat and add saffron threads and swirl
IBUs: 12
6.
7.
8.
147
,,
~
'."
148
MO BETTA BRETTA
Tomme Arthur, Port Brewing Company
INGREDIENTS
Preboil tea
It is beli eved
[0
be the
Brel/iIl/O" J)'({'s.
Boil
PROCESS
(60 "'Inures)
1. In a brew
Fermentation
Bottling
2. After
STARTING GRAVITY:
3. Remove from
1.060
1.008
ABV: 6.8%
IBUs: 18
7.
5. Pitch
8.
3 to 5 minutes.
,.,
HOPFATHER DOUBLE IPA
INGREDIENTS
1.
Steep
(66"C).
2.
3.
4.
Once boiling, turn off heat and add light dry malt extract,
5.
6.
7.
S.
9.
Pitch the cooled wort with the ale yeast listed above at
68F (20C).
30 minutes.
Fermentation
10.
gently to get air mixed in with wort and yeast and ferment for
Bottling
11 .
IBUs: 100
1.012 to 1.014
ABV:
to
to 1.069
12.
7.5 %
13.
Before bottling, clean and sanitize bottles and caps and create a priming solution of 1 cup (235 mt) boiling water and
priming sugar. Siphon beer into a sterilized bottling bucket,
add the water-diluted priming solution, and gently stir. Bottle
and cap beer. Beer will be ready to drink in about 2 weeks.
150
Wild Beers
Tomme Arthur, Port Bre wing Company
year. When
Microorganisms
In order to make Iambic style beers at home, you need
to first obtain the cultures for the fermentation. These
cultures are both readily available from While Labs
and Wyeast. Each has their own blend of cultures that
they make available to professional, as well as homebrewers. However, many yeast ranchers prefer to culture the dregs from the bottom of Iambic beers. This
can be an excellent source of microorganisms. It also
can be very rewarding as you can Utaste" your way to
where the wort chills in the cool night air. All the nec-
ones,
Peddiococcus
and
Brettanomyces, are
present
151
Mo Betta Bretta
it a
abilities). You will also add the dregs from the two
rates the yeast cells that were dormant and the beer
menter, the
produc-
Bretlanomyces
(a wild
-.~
152
CHAPTER 10
153
154
to
pair-
to
S.1 1l1C
SC(,:-
aU~' lIl pt
fri ends. H ~y. aft er a few pints. they']] tell you what
you had, beer and cheese will make you smile, even
Strong cheeses, such as this bLue cheese, stand up well to higher alcohol home brews.
Hefeweizen
Kapuziner Weissbier from Germany with
ImperiallPA
Valen~ay,
Valley in France.
Jura, France.
Lager
Bier de Gardes
Somerset, England.
Portsmouth Biere De Garde from New Hampshire
with Pecorino Gran Riserva, a crumbly, savory
almond flavored sheep's milk cheese from
Tuscany, Italy
156
Wood-Aged Beer
American Stout
Wheat Wine
Trilicus Ale (100 Barrel Series) from
Lambie
English Ale
SI. Peter's Old-Style Porter from England with
Robiala di Serole, a creamy, runny, light lemon and
157
:l
common fO fm of wine
(Q
lose
to chocolate.
158
going
to
a TC
gencJ<llly
aTC C0I111110n,
llllH',
then taste
as are
OWI1,
CCIl-
011
the flavors
H1
tht: milk
Tasting Party
First. arrange the chocolates in order of flavo r
llnpaCt. Chocolate is a complicated subject, so I'm
going to try and break it down into several bitesized (sorry) areas: milk chocolate, dark chocolate,
filled chocolates, and chocolate crumes.
Let's begi n with milk chocolatt:, which is the
most popular type. It consists of 50 percent sugar,
35 percent m ild solids, and 15 percent cocoa solids.
While its chocolate flavors are less intense than the
other types, it melts easily on the tOIlf,'lie and tends
to be f.lirly sweet. Most chocolates can pair well
with beers that show a caramel and/or roast character, but with milk chocolate, these flavors can be
less concentrated. Among the best pairings for milk
chocolate is the strong Scotch ale, tradi tionally
159
can try them for yourself and sec. Another favo rite
snifters.
50-
fruit beers.
For a grand finale, it's hard to beat dark choco-
btl'
(fUmeS,
chocolate regions.
spacL~havc
160
BEER DINNERS
Hosting a beer dinner needn"t be morc difficult or complicated
friends and f.11lliiy, and catch up with the peapl!;' you cart;" :lbO\lt.
Once you've got that down, you can get creative with a theme.
I've hosted beer dinners centered around such t:1r-fhlllg themes
as beat pOl'try and beer recipes, hip-hop and soul food. and re-
Breakfast of Champions
BEE R IS ESSENTIALLY
liquid bread and has been nour-
The food recipes in this book are not only designed to be made
with beer but to pair perfectly with beer as well. Extreme beer
styles are used in these recipes as they will amplifY the beer fla-
1110S1
161
VIO-ALE-YA SOUP
This intensely flavorful and hearty soup is easy to prepare and makes a
gTl:::at first course to any beer dinner. The perfect beer style to pair with
INGREDIENTS
PROCESS
1.
3 cloves garlic
Clean and cui onions into quarters then slice into l/:>-inch (1.3 em)
-thick chunks.
the onion chunks and saul e until translucent. Add garlic and continue
to saute until onions and garlic are soft and beginning to brown .
3.
Add the chicken stock and ale, cover the skillet and continue to
saute
4 egg yokes
6.
or porter
4 ounces (120 mil half-andhalf
Serve hal.
ALE-SOAKED STEAMERS
The steamers pair well with an American or English brown
ale. Tilt: English browns tend to be a bit sweett:r and thc Amcrican
INGRED IENTS
ones arc a bit morc hoppy, but both will work well with this dish.
112 fennel head
PROCESS
1. Julienne fennel
2. Combine fennel
3. Add
4. Add
5. Dust with
6. Ladle
8 sprigs of rosemary
5 ounces (140 g) butter
18 ounces (535 mil of brown ale
162
4. Add
PROCESS
slices
and put into a dry saule pan over medium heat; stir
the chevre. Pour the hot dressing over the salad. The
INGREDIENTS
Salad
4 ounces (75 g) dried cranberries
3 cups (60 g) fresh spinach (destemmed
and rinsed)
Dressing
1 cup (125 g) almond slices
1/2
6. Transfer salad to
163
INGREDIENTS
2 ounces (55 g) butler
PROCESS
1. In a large
(room temperature)
cheese
2. Add the IPA and half-and-half and stir while simmering for
3 minutes.
3. Add
4. As you add
20 hard breadsticks
addition of cheese melts into the sauce before making the
next addition.
5. After the
164
INGREDIENTS
fUll
Mussels
5 pounds (2.3 kg) green lipped mussels
3 ounces (83 g) butter
2 big red onions peeled and chopped
yO Ll
PROCESS
Mu ssels
1. Clean the mussels using ccollap water and a stiff
opened
Of
*After you've added the beer and are waiting for the
mixture to boil, it's a good time to prepare and cook
the bread. Cut the loaves in half the long way and lay
them out on a baking sheet. Mix the olive oil and
horseradish in a bowl and spread it over the bread
6.
Bread
166
INGREDIENTS
~ lIt":cd
olive oil
1/2 ounce (10 g) chopped shallots
1/2
barley wine.
PROCESS
1. Pour olive oil
bowl and coat them with half of the sauce. Use a fork to
poke holes in the steaks as you flip them and cover them
with the sauce.
6,
3,
167
INGREDIENTS
of beer you made it with.Yoll can find the dark (or amber)
PROCESS
medium heat until they are soft and translucent. Add garlic
1/2
aside in a bowl.
2 . Pour the
168
INGREDIENTS
PROCESS
2.
1/2
black pepper.
3. Mix in chicken
1/2
4. In a separate pan, melt butter over low heal, add flour, and
cook until golden brown.
5.
6. Combine and
1/3
7.
8.
soup bowl.
169
INGREDIENTS
Dry Rub
, teaspoon (5 g) kosher salt
PROCESS
4. Add
, teaspoon (2 g) paprika
, teaspoon (2 g) red pepper flake
, teaspoon (3 g) black pepper
1 teaspoon cajun seasoning
the liquid smoke and fill pan one quarter of the way
BBO Sauce
One 32ounce (945 ml) bottle store-
5. Wrap pan with plastic and foil and bake for 4 hours at
200F (93C). Don', go over 250F (93C-121C) or you
170
TRIPEL-POACHED-PEAR DESSERT
INGREDIENTS
011
8 ripe pears
Great on their own , these pears and the syrup are th e perfect
PROCESS
1.
2 cinnamon slicks
Cui a 2" x 2" (5 x 5 em) into the base of each pear to the
2 vanilla beans
1/2 cup (lOg) fresh mini leaves
2.
Boil half a gallon of waler in a big pot and submerge the pears
in the boiling waler for 45 seconds. Remove the pears and
3.
Dry the pears and let them cool. Peel, and quarter the pears.
4.
5.
6.
7.
171
INGREDIENTS
icc cream base and will need an icc cream maker to fini sh
the rt'cipe.
PROCESS
1.
2.
8 egg yolks
4. Use a tight
5,
raspberries
172
to
enhance the
INGREDIENTS
18 ounces (535 ml) stout
6 ounces (175 mil chocolate syrup
Vanilla ice cream
Whipped cream
9 ounces (268 mil pale ale
1/2 cup (1 15 g) brown sugar
PROCESS
1. Over medium
volume by half.
2. Stir in
5.
173
CONCLUSION
Now that you 've made your first batches ofhomcbrcw and have
tht:
fruits
OrYOllf
yOllT
!lew
whost: opinion YOli value f.111 in low with a beer you've created.
Breaking bread. cl inking pints, and juSt plain talking with the
people we care for shou ld be the raison d'etTe in each of our lives.
Of course, you 'll probably want to do morc th:m j ust drink your
carefully crafted brews. After all the time and effort YOll've put into
this endeavor, a little presentation is certainly warranted. This is the
perfect opportunity to tdl your friends about the bet.'rs you've
madt.' and explain some of what you'w learned. Don't just sll:lre
your beer; sha re your knowledge.
114
.~
"
111
17S
Ale yeast A top fermenting yeast that ferIllC11tS b<.'St at wa rmer tcmpCTJtI1fCS.
This yeast is anaerobic and will setde
to rhe bottom of dw carboy after ferIllentation.
176
COl1~
ccntratl~A
forlll of blrlCY
brewing.
Sllga~
in novice hOlllc-
Wall'T
to
COIl -
stlb~rs. The
process of conversion
Priming The method by which you prepare your beer to carbonate by adding
sugar to the beer just before transferrillg it illio the bonlts.
Wort The term used for beer (or barlcywater) before ferment:nion has
commenced.
solids behind.
Saccharomyces cerevisiae Tht Latin
la~r y~ast.
171
Resources
Books
Allbier
By Fred Eckhardt
By Horst D. Dornbusch
FarmllOuse AIl'S
Second Edition
By Terry Foster. Ph. D.
Bdgiall 1raditioll
By Phil Markowski
By Eric Warner
Brewers Publications. 1992
Complere jO)' oj Hom ebrl'willg
Er'u)'tllillg YOII Nud to Gn S larred
ill Horlll'brt'lI'illg
By Charlie Papazia1]
By Darryl Richman
Uy Ray Danids
Brewers Publications. 1996
Dictionary of BI'I'f ,wd Brew!lIg
Second Edition
Compiled by Dan Rabin
and Carl Forget
Brewers Publications. 1997
Kiilscll
Hislor)', Brl'willg Tedmiqlll's, R u ipt'S
By Eric Warner
Brewers Publications. 1998
Midlat! jarkso" 's Guat Bur Gllide
Tire World's 500 Bur ClassiC5
By Michael Jackson and Sharon Lucas
~Vor/d
Mich.ul ja rkSOll's
P()rfer
Brewers Publications. 19')2
Bock
Pale Ale
Hi$lo,)" B rewitlg Tec/llliqlleS, Ruipes
By Hom D. Dombusch
Bdgill'rAle
lJy Pil'Trc Rajottc
I3rcwcrs PublicatiollS. 1992
By Michael Jackson
Tlu." World's Top Breweries
-CD-rom included
T-Vild Brews
Beer Be),olld III I' I f/flIrt/ICe
()J Brewer's Yeast
By Jeff Sp~rrow
I3rew .. rs Publications. 2005
118
Websites
Beer Advocate
Homebrewers Associalioll
www.hccrtowll.org
AII' Sfrl't't News
w\vw.alcstrcetllt."w5.COlll
WW\v.al1Ibrc\v.com
BYO
www.hyo_colll
Brew;".,! Trrillliqllt's
www.brcwingtcchniqllcs.com
Celebrator
www.celcbr:ltor.COlll
Yeast
For <1ddiriolJlIl i"fom",riolJ 0" Sl't'Cific
www.beeradvocate.colll
An
in~dcpth.
hardcorc bccr
elllhusiast's websitc
"FI,iII' Labs
564 Trade Street
Beer Cook
www.beercook.com
Ail about cooking with beer and
pairing beer with food
Brewer'j AHociatioll Beerto ll'"
I3rewe~
Associntion and
WWw.Jllllapolisholllcbrcw.COlll
w\vw.homcbrelvadvClltlITCS.COlll
Hop nell
www.hoptcch.cOlll
j\ 10'1'/olld H omrhrrw
PO Ilox 146
Odell. OR USA 97044
Tel: 541.354.1335
Fax: 541.354.3449
www.wyeastbb.colll
www.rcalbccr.com / canada
The Canadian becr index for ail think'S
beer in the great white north
New Zea lan d Brewers ' Network
www.brewing.co.nz
For all things beer in New Zealand
Renl Beer
www.rcalbecr.com
AliI/opolis HOIIIl'brl'UI Shop
and Downunder
Homebrew Supplies
www.beeHown.org
Home of the
www.ratebeeLcom
A resource for all sorts of
beer-rdated information
E-Brewand
Brewing Software
Prmll1uh
Beer Illfo
\vww.beerillfo.colll / vlib/sofl\va re.hunl
Brew Wiz ard
111enlbers.aol.cOlll/brewwizardl
Bur Tools
www.beertools.col11
Bur Sm itlr
www.beerslllith.com
Online Calculator
www.mdhb.com
H Olllebrf ll'illg, R ecipe C"lwlator
PMt)' Pig
www.p~rtypig.coll1
\yw\v.xtrcl1lCbrcwil11;.com
Provides prepacbged ingredients to
make any of the recipes in this book.
)'f<1S/
W\\,w.pugctive.collli
cgi-bi III calc linde:>: .cgi
179
Index
A
airlocks, 34
ales
bleach,29
boiling time, 59
strong. 81
tripd,IOO-IOI
bottle brushes, 36
bottle caps, 35
ale yeasts, 91
bottle fillers, 39
all-extract beers, 18
all-grain beers, 18
bottles, 37-38
American pilsner, 79
bottling buckets, 36
attenuation, 61-62
bottling process, 53
B
bactcnJ,75
braggots, 122-23
branding, 8
brewers, extreme, 9- 10
brewing
art
barley. 16-18. 56
partial extract, 18
of, 8--9, 15
brcwlIlg process
brcwpots, 31
180
c
call openers, 32
extreme beer
cappers, 35-36
defined, 9
extreme brewers, 9- [0
corn, 55
fcrmcma tioll
color. 84
high-gravity,68
pitch and, 62--63, 68
step-by-step guide, 5\ - 53
time, 41
111
final g ravity. 45
flavor, 87
dortl1lunders, 80
dry yeast, 64
fruits. 65--69
E
equipment, 27-39
fUllnels, 33
basic, 29-39
gr:lI1lS,
speCIalty, 57-58
gravity, 44, 45
gypsum, 21
181
H
Hefeweizen beers, 96-97
sugars, 61,63-65,67
Helles beers. 80
herbs, 69-71
water, [6,20-21,24
h01l1cbR~wing
yeast, 16,24,60-64
homebrew kits, 42
Hopf.1thcr Double [PA, 149
hop oil, 59
hops, 16, 19-20
l'xrrcmc, 58-60
Kiwit. 102-3
freshness of, 43
Krick,II8-19
labels. 38, 39
bgers
Lovinbond scale, 18
ingredients, 15- 25
barlcy, 16-18,56
corn, 55
freshness of, 29
malt color, 56
fruits, 65-69
nontr.lditional, 63-7 1
meads, 122
nee, 55
182
oxygen, 68
siphon SetupS, 35
60-Minute lPA , 14()-41
Pasteur, Louis. 24
sound. 84
pilsners.79, 108-9
specialty beers, 82
porters,SI,116-17
specific gravity. 45
spices. 69-71
spoons, seirring. 31
starling gravity. 45
stirring spoons, 31
real-time hopping. 60
stOppers, 34
recipt.-s
StQlllS.
81
ales. 91-103,118-19.124-29.140-43,149
dessl'rt. 170-72
food. 160-72
strong ales, 81
lagers. 105-13
SllgJrs,
61,63-65.67
183
water, 16,20-21,24
techniques
water salts, 21
72-73
real-time hopping, 60
wild yeast, 75
T'Cj,
132
wine yeasts. 62
temperature, 106-7
test vials, 32
thermometers, 31
worts, 18,24,68
yeast, 16, 24
ale,91
unmalted barley, 16
dry, 64
extreme, 60-63
vials, test, 32
wild,75
winc,62
fermemacioll and , 68
lager, 106-7
z
Zesty Blue Cheese and lilA Dipping Sauce, 163
Zoplllator, 141
184
ACKNOWLEDGMENTS
'd like to begin with a big wet kiss (or my wife, Mariah. whost' patience
and support throughout this project has been critical. Next. I'd li ke to thank
my amazing children . Sam and Grier. who make me as excited to get home
gratitude to Doug Griffith, who worked very hard all this book with me, who
knows and loves brewing as much
l S
every step of the way. I'd like to thank all of the writers, beer folk, and bn:wers
who helped me so much with this book including Itobcrt Aguilera . Garrett
Oliver, Adam Avery. Vinnie Cilcrzo. Tomme Arthur, Rob Tod . George Hummel,
DlVC Logsdon, Bry:tll Selders, Mike Gerhart, R andy Mosher, Dave Whit,.., and
Jim Boyd. T hanks to ollr amazing photographer, Kevin Fleming, and stylist Fred
Mnzeo for all of their help making this book look so good. Last, but certainly
foTt'most in nuking this book come together so well. I'd like to t1mlk my
editor, C andice Janco. and copy editor. Maia Merrill.
stronger, more exotic beers since the day it opened as its mouo, "ofT-centered
ales for ofT-centned people," attests to. Dogfish Head has grown into a
90-person company with a res taurant. brewery, and distillery in Rehoboth
Beach, an alehouse in Marybnd, and a production brewery in M ilton . Debware.
Dogfish sells beer in 27 states and 3 countries. Dogfish Head was the only
brewery in America (out of 1.400) to be named to the
111(.
f.lsteS t-growlllg private companies in the country for 2004 and 2005. Sam is also
the author of Bml/i,1S lip
II
SI,e Said Willi'. He lives in Lewes, Delaware, with his wife Mariah and children,