By Gordon Strong

ISBN-10: 0937381985

ISBN-13: 9780937381984

Brewing larger Beer is a complete examine technical, sensible and artistic homebrewing suggestion from Gordon powerful, three-time winner of the coveted nationwide Homebrew festival Ninkasi Award

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8% alpha acid, at 30 min. 36 mastering techniques 1 oz. (28 g) Amarillo whole hops, 7% alpha acid, at 10 min. 1 oz. (28 g) Styrian Goldings whole hops, 4% alpha acid, at 5 min. White Labs Bastogne yeast, WLP510 Step: 131° F (55° C) for 15 minutes, 138° F (59° C) for 15 minutes, 145° F (63° C) for 45 minutes, 157° F (69° C) for 15 minutes, 168° F (76° C) for 10 minutes. I step using slow, direct heating of the mash tun with recirculation. Use RO water treated with ½ tsp. calcium chloride and ½ tsp.

I know of other brewers who like to use an uncommon malt, such as amber malt, pale chocolate, special pale, or honey malt in many of their beers. Some brewers will always use one or two types of yeast or ferment them in a certain way. Contemplate whether you’d like to have a specific signature to your beers or if you’ll make each style differently. Consider the styles you’ll make. Do you want to make every style, or do you want to be known for certain types of beers? While it’s nice to be able to brew any style, it’s hard to have a mastery of all of them.

Each person will have different life experiences and influences to draw upon. I’ll use my own experiences as an example. I have an educational background in computer science and have studied and used engineering disciplines in various jobs. As a nerd, I’ve been exposed to my share of technology and science fiction writing. I am a beer judge and have some training in wine tasting. I like to cook, which ties in well with beer and wine tasting. I’ve done some carpentry around the house and some woodworking projects for enjoyment.

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Brewing better beer : master lessons for advanced home brewers by Gordon Strong


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