Homebrew Beyond the Basics All Grain Brewing and Other Next Steps 1st Edition by Mike Karnowski ISBN 145493171X 9781454931713

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ISBN 10: 145493171X 
ISBN 13: 9781454931713
Author: Mike Karnowski

Make your next beer your best beer with this revised and expanded version of the popular guide to homebrewing.   Want to take total control of the beer-making process? Move beyond extract brewing and go all-grain. Richly illustrated and easy to follow, Homebrew Beyond the Basics explains it all, from grain selection and water chemistry to sour beers and wood aging, in a practical, approachable way. This updated edition includes information on new hop varieties and hopping techniques, probiotics, and quick-mixed culture fermentation. More than 20 sample recipes—from traditional parti-gyle stouts to a style-bending American wild ale—expertly guide you as you hone your skills and make better beer.

Homebrew Beyond the Basics All Grain Brewing & Other Next Steps 1st Table of contents:

Chapter 1: Going All-Grain
Equipment Overview
Mash and Lauter Tun
Kettle
Wort Chiller
Refractometer
Cleaning and Sanitizing
Cleaning
Sanitizing
Brew Day
Brewing an All-Grain Beer
After Brew Day
Packaging
Kegging
Bottling
Chapter 2: Malts and Mashing
Malts
Base Malts
Crystal/Caramel Malts
Character Malts
Roasted Malts
Other Malts
Toasting Specialty Malts
Recipe: Diy Amber
Recipe: Smash Ipa
Mashing, Sparging, and Water Adjustment
Mashing
Mashing Options
Sparging
Water Adjustment
Recipe: Umlaut Dunkel
Recipe: Black _________
Recipe: Imperial Stout/Irish Stout (Parti-Gyle)
Chapter 3: Hops and Hopping
Hops
Hop Properties
Hop Forms
Hop Varieties
Recipe: 1868 East India Pale Ale
Hopping Techniques
Traditional Hopping
Mash Hopping
First-Wort Hopping
Hop Bursting (Whirlpool Hopping)
Dry Hopping
Recipe: Hop-Bursting Pale Ale
Recipe: Ne Juicy Ipa
Recipe: Ipa Three Ways
Chapter 4: Yeast and Fermentation
Yeast Qualities and Selection
Esters and Phenols
Temperature Tolerance
Alcohol Tolerance
Flocculation
Attenuation
Common Types of Yeast
Using Yeast
Cell Counts and Pitch Rates
Starters
Make a Starter
Using Dry Yeast
Yeast Health
Recipe: Belgian Blonde Ale
Recipe: New American Pilsner
Yeast After Fermentation
Filtering and Fining
Yeast Management
Chapter 5: Wild Beers and Wood Aging
Microbes and Wood
A Brief Introduction
Timeline of a Sour Beer
Microbes
Forms of Wood
Types of Wood
Recipe: Hickory-Wood Aged Brown Ale
Brewing Wild at Home
Capturing Your Own Culture
Culturing Microbes from Sours
Using Brett
Kettle Souring
Recipe: The Fish and the Ring Belgian Ale (With Brettanomyces)
Recipe: Berliner Weisse
Recipe: Diy Lambic
Recipe: American Wild Ale
Chapter 6: Other Fermentables and Tastes
Unmalted Starches
Great Grains
Cereal Mashing
Other Starches
Brewing with Pumpkin and Squash
Recipe: Spelt Flour Saison
Recipe: Atomic Punk’in Ale
Recipe: Gluten-Free Ipa
Recipe: St. Hubbins Dubbel
Sugars and Fruit
Sugars
Fresh Fruit
How to Prepare and Use Fresh Fruit
Other Forms of Fruit
Recipe: Basic Blonde Ale
Herbs, Spices, and Other Ingredients
Herbs and Spices
Making a Tea or Tincture
Other Ingredients
Recipe: New Mex Pilsner

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