Here’s to brewing your first craft beer. Cheers!
You love craft beer―now imagine brewing it in your own home. With complete, step-by-step instructions, Beer Brewing 101 makes it easy to begin crafting fresh, homemade beer. Jump right in by using a beer kit to brew up your first delicious batch―everything you need to know is here.
This guide’s simple approach to beer brewing uses malt extract, a perfect entryway for first-time home brewers because it requires less equipment and a shorter brew time. Once you’ve learned the basics, you can dive into the wide assortment of favorite beer recipes. After a little more practice, you’ll even get a helping hand designing your own signature brew!
Beer Brewing 101 includes:
- Quick reference―A detailed supplies list, glossary of beer brewing terms, and at-a-glance charts of hop varieties, yeast strains, and malt extracts help set you up for success.
- 30 beer recipes―Try your hand at Czech Pilsner, West Coast Style IPA, and German Hefeweizen, along with formulas for recreating popular branded craft beers.
- To the rescue―Is your beer not fermenting? Does it have an off aroma or too much foam? Find the answers to common problems you might encounter while beer brewing.
Discover the joys of homebrewing your own delicious craft beer with Beer Brewing 101.
From the Publisher
Sample Recipe: Irish Red Ale
Batch Size: 5 Gal (19L) / Boil Size: 2.5 Gal (9.5L) at Start
1. Pre-crush the malt and barley at your homebrew shop or put them in a heavy-duty zip-top plastic bag and thoroughly crush with a rolling pin. Put the crushed grain in a muslin bag.
2. Add the 2.5 gal/9.5L water to your kettle. Add the muslin bag to your kettle, suspending it so it doesn’t touch the bottom of the pot. You can tie the bag to the pot handle if the bag is long enough. If not, or if you don’t have a handle, use a large binder clip to clip it to the side of the pot so it’s not touching the bottom. Start heating the water. Remove the bag before the water starts to boil, preferably at about 160°F/74°C.
3. When the water is nearly at a boil, move it off the heat and add the LME, stirring as you pour it in. When it’s fully mixed in, return the pot to the heat.
4. When the water comes to a boil, add the hops and set your timer for 60 minutes. Adjust the heat to keep a rolling boil while managing the foam.
5. With 5 minutes left to go, add the Whirlfloc tablet.
6. Pour three-quarters of the chilled water into your fermentor, then transfer in the hot wort. Add as much of the remaining chilled water as needed to bring the volume up to 5.5 gal/21L.
7. When the wort has cooled to 65° to 75°F/18° to 21°C, add the yeast. Seal the fermentor, shake or swirl to aerate, then let ferment for 10 to 14 days, until fermentation is complete.
8. When ready to bottle, prepare your priming sugar and add to the fermented beer (see pages 58–59 for details) or add a carbonation drop to each bottle. Proceed with bottling and conditioning (see pages 57–67).
1 lb (453g) Carared malt 20°L
6 oz (170g) roasted barley 300°L
2.5 gal (9.5L) water
6 lbs (3 kg) Maris Otter LME
1.5 oz (42g) East Kent Goldings hops 5.2% AA for 60 minutes
1 Whirlfloc tablet (add to boil with 5 minutes left to go)
4 gal (15L) chilled water (refrigerate the night before)
35mL White Labs WLP004 Irish Ale liquid yeast