List of tips, tables, & significant figures -- Acknowledgments -- Introduction -- Brewing With Malt Extract: -- Crash course in brewing -- What do I do? -- Brew day -- Equipment needed -- Preparation -- Making wort -- Fermentation week(s) -- Bottling day -- Serving day -- But wait! There's more! -- Brewing preparations: -- Road to good brewing -- Preparation -- Sanitation -- Cleaning products -- Cleaning your equipment -- Sanitizing products -- Heat -- Cleaning and sanitizing final thoughts -- Recordkeeping -- Example recipe form -- Malt extract, beer kits, and brewing sugars -- What is malt extract? -- What is malt sugar? -- Fermentation of sugars -- Shopping for extracts -- Choosing a good kit -- How much extract to use -- Gravity vs fermentability -- Water for extract brewing -- Taste of water -- Home water treatment -- Water chemistry adjustment for extract brewing -- Hops -- What are they? -- What do they do? -- First wort hopping -- Bittering -- Flavoring -- Finishing -- Dry-hopping -- Hop forms - pellets, plug, and whole -- Hop types -- Bittering hop varieties -- Dual-purpose hop varieties -- Aroma hop varieties -- How much hops -- Hop bitterness (IBU) calculations -- Gravity of the boil -- Utilization -- Hop IBU nomograph -- Yeast -- Yeast terminology -- Yeast types -- Yeast forms -- Yeast strains -- Dry yeast strains -- Liquid yeast strains -- Determining your pitching rate -- Yeast nutritional needs -- Nutritional supplements -- Oxygen -- Aeration is good, oxidation is bad -- Preparing yeast and yeast starters -- Preparing dry yeast -- Preparing liquid yeast -- Making a yeast starter -- When is my yeast starter ready to pitch? -- Using yeast from commercial beers -- Support you local micro -- Simple yeast ranching -- Boiling and cooling -- Some thoughts on boil gravity -- First recipe -- Beginning the boil -- Hot break -- Hop additions -- Cooling the wort -- Water bath -- Ice -- Copper wort chillers --Murphy's laws of brewing -- Fermentation -- Factors for a good fermentation -- Yeast factors -- Wort factors -- Temperature factors -- Redefining fermentation -- Lagtime or adaptation phase -- Primary or attenuative phase -- Secondary or conditioning phase -- Conditioning processes -- Using secondary fermenters -- Secondary fermenter vs bottle conditioning -- Fermenting your first batch -- Choosing your fermenter -- Buckets vs carboys -- Airlocks vs blowoffs -- Transferring the wort -- Conducting your fermentation -- Pitching the yeast -- Fermentation location -- Primary fermentation -- Secondary fermentation -- Racking -- Estimating the alcohol content -- What is different about brewing lager beer? -- Yeast differences -- Additional time -- Lower temperatures -- Autolysis -- Lager yeast fermentation -- When to lager -- Aagh!! It froze! -- Should I add more yeast? -- Maintaining lager temperature -- Bottling -- Brewing American Lager Beer -- Recipe - typical American Lager -- Priming and bottling -- When to bottle -- Bottle cleaning -- What sugar should I prime with? -- Commercial priming agents -- Bottle filling -- Priming and bottling of lager beer -- Storage --- Drinking your first homebrew --
Brewing with extract and specialty grain
Understanding malted barley & adjuncts
What is barley, and why do we malt it?
Common malt types and usages
Other grains and adjuncts
How to read a malt analysis sheet
Steeping specialty grains
Protein rest and modification
Starch conversion/saccharification rest
Other factors for starch conversion
Understanding the mash pH
What kind of water do I need?
Waterhardness, alkalinity, and milliequivalents
Balancing the malts and minerals
Residual alkalinity and mash pH
Determining the beer styles that best suit your water
Determining calcium additions to lower the mash pH
Determining bicarbonate additions to raise the mash pH
Acids for brewing water adjustment
Salts for brewing water adjustment
Single temperature infusion
Multiple rest infusion example
Getting the work out (lautring)
Good crush means good lautering
What to expect when your are extracting
Malt analysis sheet review
Extract efficiency and typical yield
Calculating your efficiency
Planning recipe malt quantities
Your first all-grain batch
Recipes, experimenting, and troubleshooting
Some of my favorite beer styles and recipes
Classic American pilsener
California common (steam-type)
Developing our own recipes
Developing your own recipes
Discretion is the better part of flavor
Appendix A: Using hydrometers and refractometers
What is beer haze, and why do we care?
Fixing haze in the recipe
Fixing haze with clarifiers and finings
Appendix D: Building wort chillers
Appendix E: Lauter Tun design for batch sparging
Rinsing vs draining - a re-cap
False bottom, manifold, or screen?
Siphon or bulkhead fitting?
Building a copper pipe manifold
Building a stainless steel braided ring
Appendix F: Lauter Tun design for continuous sparging
Continuous sparging procedure
Appendix G: Brewing Metallurgy
General information and cleaning
Soldering, brazing, and welding
Appendix H: Metric conversions
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