Date: Special Issue: BYO Beginner's Guide to Homebrewing

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Brewing an All-Grain Beer

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In the previous chapters, we made our beers using malt extract for some or all of the fermentable sugars. In this chapter, we’ll brew a beer in which the fermentables come entirely from malted barley or other malted grains. This is called all-grain or full-mash brewing. We’ll perform a single-infusion mash, the simplest kind of

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Brewing a Partial Mash Beer

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In the chapter on extract with grains brewing, you learned how to alter a malt extract wort by steeping specialty grains and boiling pellet hops. In this chapter, we’ll show you how to create a wort with flavors and a substantial percentage of its fermentables from malted grains. Making a partial mash of base grains

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Brewing an Extract with Grains Beer

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This chapter builds on the basic brewing skills learned in chapter two “Brewing a No-Boil Extract Beer.” Here, you’ll learn how to use steeped grains, pellet hops and liquid yeast to modify a wort made from a malt extract base, opening up your horizons as a brewer. Brewing with specialty grains, your own choice of

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Brewing a No-Boil Malt Extract Beer

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Some homebrewers may want to brew an easy-to-make beer during their first brewing session to build their confidence before trying more complicated brewing methods later. Others may want to take the simple approach and brew all their beers as quickly and easily as possible. In this chapter, we present the procedure and two recipes for

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What is Brewing?

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Brewing is the process of making beer — a fermented, alcoholic beverage made from grains. The most commonly used grain for brewing is barley, but there are others (including wheat, rye, oats and sorghum). Brewing is similar in some ways to making wine, which is a fermented alcoholic beverage made from fruits (most often grapes)

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Fermentation

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What’s the simplest way to improve your homebrew? Well, for most homebrewers, it’s running a good fermentation. One of the biggest factors in this is pitching an adequate amount of yeast. Pitching a single packet of yeast into a 5-gallon (19 L) batch does not give your beer enough yeast cells to efficiently ferment the

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Boiling & Cooling

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Homebrewers employ a variety of equipment to boil their worts, ranging from pots on a kitchen stovetop to modified commercial kegs heated by propane burners. Most homebrew setups involve a “simple” kettle — one with no internal structures for heating or circulation — heated by an external heating source. Concentrated vs. Full Wort Boils Most

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Bottling & Kegging

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There are two popular options when it comes to packaging homebrew — bottling and kegging. For many, choosing between the two is a classic case of time vs. money. Bottling is fairly


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