Download A guide to craft brewing by John Alexander PDF

By John Alexander

The advisor to Craft Brewing explains how one can brew your individual beer in transparent and simple phrases, making this renowned and lucrative pastime available to all.

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As the brewing industry grew, many styles of beer evolved and Scotch ales, Burton ales, bitters, India pale ales, pale ales, porters, stouts, light ales, amber ales, brown ales, mild ales and, eventually, Pilsner-style lagers satisfied the thirst of every social class. Although the craft of home brewing waxed and waned over the years, it never died out in Britain. Until 1963, home brewers were obliged to pay tax on their brews, but how successful the Inland Revenue was in collecting it, one can only guess.

A white eggcup will make a good receptacle in which to test a sample of wort and keep the iodine bottle tidy. Water-treatment salts should be kept dry in screw-topped jars; calcium chloride is very hygroscopic and will quickly absorb moisture and turn solid. A label should identify the type of beer, and the salt and its quantities, including the amount to add per litre. A gram scale is useful for weighing small quantities of ingredients. For those who own a balance scale and require various weights, then currency coins are ideal.

Spring-sown Optic, Chalice and Decanter, however, are the dominant varieties, with extracts of 305–308 LDK. 65 per cent and need not be as fully modified as pale malt. The slightly higher nitrogen content means that up to 25 per cent of adjuncts can be used without adversely diluting the essential FAN required for yeast growth. Its diastatic power ranges from 35–48°L and so mild malt can tolerate up to 15 per cent of mash tun adjuncts. Mild malt is cured to 6–7 EBC°. Wheat Malt On account of its thin husk, wheat malt provides some 8 per cent more starch than pale malt.

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