BrewWiki - User contributions [en]

News

2006-09-01T18:19:04Z

BeerSmith:

__NOTOC__
{{BrewWiki Title|name=News}}
Please list one item per heading with date posted and a link to the article.

==Nearly 150 articles online==
BrewWiki is now over 150 articles. Add your own article today! [[User:BeerSmith|BeerSmith]] 12:19, 1 September 2006 (MDT)

==Save the Planet - Drink More Beer==
Yes, beer bran can be used to clean polluted water! See the article from NewScientist here: [http://www.newscientist.com/channel/earth/mg19125636.300.html Save the Planet...]

==Explore the Fine World of Beer==
An article from Practical Living on the world of fine beer: [http://www.fineliving.com/fine/practical_living/article/0,,FINE_8068_4883651,00.html Explore the FINE World of Beer]

==Brewing Permit Required in Jersey==
An interesting link right out of the NJ Division of alcoholic beverage control referenced in a HomebrewTalk forum discussion. You need a $10 permit to homebrew beer for non-commercial purposed in New Jersey: [http://www.state.nj.us/oag/abc/faqs.html#CAN NJ Alcohol Division Link] - [[User:BrewWiki|BrewWiki]] 21:17, 22 July 2006 (MDT)

==Most Wanted Page Added==
I added a [[Most Wanted]] page so people can add the articles they would most like to see included in BrewWiki. This will serve as a ''to do list'' for editors and authors to target their work. [[User:BrewWiki|BrewWiki]] 21:03, 17 July 2006 (MDT)

==Join In==
Running over 75 articles now. Wiki has expanded to include the [[:Category:Glossary|Glossary]], a substantial [[BrewWiki:Community Portal|Community Portal]] and much more. We still need your help to publicize the Wiki and also to add articles. Create an account today and help us make this a valuable brewing resource. [[User:BrewWiki|BrewWiki]] 22:18, 11 July 2006 (MDT)

==BrewWiki Created==
[[BrewWiki:About|BrewWiki Created]] - Brad Smith of [http://www.beersmith.com BeerSmith] created the BeerWiki site as a communal resource for brewers, homebrewers and craft brewers. BrewWiki is a user created encyclopedia for brewing topics. Any registered user can create or edit an article on brewing. BrewWiki is organized into several main portals to make access to brewing information fast and easy. Please see the [[BrewWiki:Community Portal]] if you wish to add an article of your own. - [[User:BrewWiki|BrewWiki]] 13:03, 27 June 2006 (MDT)

==See Also==
* [[Events]]
* [[References|Brewing References]]
* [[Magazines|Brewing Magazines]]

==External Links==

[[Category:News]]

Flanders Brown Ale

2006-09-01T04:37:50Z

BeerSmith: /* History */

__NOTOC__
'''Flanders Brown Ale/Oud Bruin''' is an old ale style from East Flanders.

==History==
An "old ale" tradition from the Flanders region of Belgium. This style is typified by the products of the Liefman brewery. Many techniques used date back to the 1600s.

==Description==
Medium body. Malty, fruity flavor with complex character. Dark fruit flavor such as raisins, plums figs, dates, cherries, prunes. Low to no hop flavor and aroma. Slight sourness OK. Red to brown color. Moderate carbonation. Malty, sweet, fruity brown beer with Belgian complexity. Well aged for a smooth character, but not as sour as Lambic ales. May be used as base for fruit flavored beers.

==Characteristics==
* Color Range: 15.0-20.0 SRM
* Original Gravity Range: 1.043-1.077 SG
* Final Gravity Range: 1.012-1.016 SG
* Bitterness Range: 15.0-25.0 IBU
* Alcohol by Volume Range: 4.0-8.0 %
* Carbonation Range: 2.2-2.8 vols
* [[BJCP]] Style Number: 17 C

==Ingredients==
* Pilsner base
* Vienna and Munich and sometimes small amounts of crystal.
* Continental/British hops for bitterness only
* Saccharomyces and Lactobacillus (and acetobacters) for sourness
* Long boil. High sodium/bicarb water. Well aged.

==Examples==
* Leifmans Oud Bruin, Ichtegem Old Brown, Leifman's Odnar

==See Also==
* [[Styles]]

[[Category:Styles]]

Flanders Brown Ale

2006-09-01T04:37:37Z

BeerSmith:

Beer Styles

2006-09-01T04:33:34Z

BeerSmith: /* Beer Style Listing */

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==
* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weiss]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[Brown Porter]]
* [[California Common]]
* [[Classic Rauchbier]]
* [[Cream Ale]]
* [[Dark American Lager]]
* [[Doppelbock]]
* [[Dortmunder Export]]
* [[Dry Stout]]
* [[Dunkelweizen]]
* [[Dusseldorf Altbier]]
* [[Eisbock]]
* [[English Barleywine]]
* [[English IPA]]
* [[Extra Special/Strong Bitter]]
* [[Flanders Brown Ale]]
* [[Irish Red Ale]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Extra Special/Strong Bitter

2006-09-01T04:31:31Z

BeerSmith: /* Description */

__NOTOC__
'''Extra Special/Strong Bitter (English Pale Ale)''' is a famous style from Burton-on-Trent. Stronger body than ordinary bitter, but slightly less bitter. A balanced, easy drinking beer that is malty and strong but not overbearing.

==History==
Strong bitters are high gravity versions of the classic English bitter style. In the UK, beer is often sold according to strength. English Pale Ales and Extra Special Bitters are simply the stronger variants typically with a more balanced overall flavor.

==Description==
Medium to full body, with medium to high bitterness and hop aroma. Dry with a defined hop flavor. Golden to copper color. Crystal malt evident. Low carbonation for kegs, medium for bottled version.

==Characteristics==
* Color Range: 6.0-18.0 SRM
* Original Gravity Range: 1.048-1.065 SG
* Final Gravity Range: 1.010-1.016 SG
* Bitterness Range: 30.0-55.0 IBU
* Alcohol by Volume Range: 4.6-6.2 %
* Carbonation Range: 1.5-2.4 vols
* [[BJCP]] Style Number: 8 C

==Ingredients==
* English pale, amber and/or crystal malts
* English hops
* Water with high sulfate profile enhances bitterness perception (i.e. famous Burton-on-Trent Water)

==Examples==
* Bass Pale Ale, Whitbread Pale Ale, Royal Oak, Fullers ESB, Marston's Pedigree, Black Sheep Ale, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Adnams Broadside

==See Also==
* [[Styles]]

[[Category:Styles]]

Extra Special/Strong Bitter

2006-09-01T04:31:20Z

BeerSmith:

Beer Styles

2006-09-01T04:26:15Z

BeerSmith: /* Beer Style Listing */

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==
* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weiss]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[Brown Porter]]
* [[California Common]]
* [[Classic Rauchbier]]
* [[Cream Ale]]
* [[Dark American Lager]]
* [[Doppelbock]]
* [[Dortmunder Export]]
* [[Dry Stout]]
* [[Dunkelweizen]]
* [[Dusseldorf Altbier]]
* [[Eisbock]]
* [[English Barleywine]]
* [[English IPA]]
* [[Extra Special/Strong Bitter]]
* [[Irish Red Ale]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Mead

2006-08-14T06:43:49Z

BeerSmith:

'''Mead''' is a ''honey wine'' alcoholic beverage made from from fermented honey and water. The origins of mead are ancient, as mead predates beer and goes back well over 4000 years. In fact the word ''honeymoon'' refers to the ancient tradition of drinking mead on one's wedding night to enhance fertility and increase the chance of producing a male heir.

==Types of Mead==
* '''Traditional Mead''' - made from honey, yeast and water - literally a wine made from honey.
* '''Melomel''' - Meads that have been flavored with additional fruits such as peach, blackberry, plum, apple, pear or others. Variations include Cyser, Braggot and Pyment.
* '''Metheglin''' - Meads made with spices to cover the flavor of fermentation.

==See Also==
* [[Styles]]

[[Category:Glossary]]

Braggot

2006-08-14T06:33:10Z

BeerSmith:

__NOTOC__
'''Braggot''' is a form of [[mead]] made with both honey and barley malt. It typically uses 1/3 or more malt and may have as much as 50% malt.

==History==
Braggot is an ancient drink popular in midieval Europe, traditionally without hops. Chaucer and others wrote about the merits of Braggot, though its origins are much earlier as both mead and malt based drinks date back to ancient times.

==Description==
Flavor and aroma should reflect a mix of beer and mead flavoring. Pale to dark colored. Bitterness should balance with honey character. Should have some head retention if carbonated. Mead made with a mix of honey and malt. Alternatively may be made by mixing mead with ale. Hopped varieties (optional) should have a evident hop flavor.

==Characteristics==
* Color Range: 3.0-16.0 SRM
* Original Gravity Range: 1.060-1.130 SG
* Final Gravity Range: 1.004-1.025 SG
* Bitterness Range: 0.0-50.0 IBU
* Alcohol by Volume Range: 6.5-14.0 %
* Carbonation Range: 1.8-2.8 vols
* [[BJCP]] Style Number: 26 B

==Ingredients==
* Made from > 1/3 malt and <= 2/3 honey (though this may vary)
* Hops optional for bitterness
* May be lightly to heavily carbonated
* Styles using ingredients other than honey and malt should be entered in open mead category

==Examples==
* Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett

==See Also==
* [[Styles]]

[[Category:Styles]]

Beer Styles

2006-08-14T06:24:59Z

BeerSmith: /* Beer Style Listing */

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==
* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weiss]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[California Common]]
* [[Dry Stout]]
* [[English Barleywine]]
* [[Irish Red Ale]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Refractometer

2006-07-12T04:08:30Z

BeerSmith:

A '''Refractometer''' is a device used to measure the [[Specific gravity]] of liquids by measuring the degree to which light is bent as it enters the liquid sample. For beer brewers this provides a very accurate way to measure the gravity of a [[wort]] or beer sample using a very small sample. Typically a few drops of wort or beer are put in the refractometer and the refractive index is read and then converted to specific gravity using a brewing calculator. Measurements are taken as the ''index of refraction'' which is a unitless number usually between 1.3000 and 1.7000 expressed to four decimal digits. The '''refractive index''' (or '''index of refraction''') of a material is the factor by which the phase velocity of light is slowed in that material, relative to its velocity in a vacuum.

Refractometers are calibrated to measure a known amount of sucrose in a given amount of water. To convert refractive index to a specific gravity, one must perform a calibration adjustment for unfermented wort. Partially or totally fermented wort require a more complex equation due to the presence of alcohol that typically requires both the starting gravity and the current refractive index. Beer brewing software can help you perform this calibration and calculation.

==See Also==
* [[Equipment]]
* [[Specific gravity]]
* [[Hydrometer]]
* [[Suppliers]]

==External Links==
* [http://www.beersmith.com BeerSmith Brewing Software]

[[Category:Equipment]]
[[Category:Glossary]]

Hydrometer

2006-07-12T04:07:40Z

BeerSmith:

__NOTOC__
<table align=right><td>[[image:Hydrometer.png]]</td></table>
A ''hydrometer'' is a device used to measure the specific gravity of unfermented wort and fermented beer during the [[Processes|brewing process]]. The most common form of brewing hydrometer is a hollow glass device with a metal weight at the bottom. A paper scale is included inside the tube, and usually marked in one or more scales. The hydrometer floats freely in the liquid you are measuring, and is read at the point where the surface of the liquid touches the stem. The most frequently used scale for brewing is the specific gravity scale. The [[specific gravity]] scale provides a relative measure of sugar as compared to water, and is typically expressed to three digits after the decimal point as in ''1.040''.

===Using a Hydrometer===
The proper way to use a hydrometer is to draw a small quantity of wort or beer into a sampling tube or test jar, and then insert the hydrometer into the sample. Do not use the plastic tube the hydrometer came in for measuring a sample as it is too small for a proper measurement. Take your reading on the appropriate scale by reading where the surface of the sample crosses the scale on the hydrometer.

===Adjusting for Temperature===
The most common type of hydrometer sold for brewing is calibrated for use on water at temperature of 60 F. If the liquid you are measuring is at a different temperature, you need to make an adjustment to account for the difference between calibration temperature and the liquid's temperature. You can perform this calculation with a brewing calculator such as [http://www.beersmith.com BeerSmith] or you can use a hydrometer adjustment table such as [http://www.ebrew.com/primarynews/ct_hydrometer_temp_correction.htm this one].

==See Also==
* [[Equipment]]
* [[Specific gravity]]
* [[Refractometer]]

==External Links==
* [http://www.beersmith.com BeerSmith Brewing Software]
* [http://www.ebrew.com/primarynews/ct_hydrometer_temp_correction.htm Alternate Beverage Hydrometer Correction Table]]

[[Category:Equipment]]
[[Category:Glossary]]

Refractometer

2006-07-12T04:06:49Z

BeerSmith: /* See Also */

A '''Refractometer''' is a device used to measure the [[Specific gravity]] of liquids by measuring the degree to which light is bent as it enters the liquid sample. For beer brewers this provides a very accurate way to measure the gravity of a [[wort]] or beer sample using a very small sample. Typically a few drops of wort or beer are put in the refractometer and the refractive index is read and then converted to specific gravity using a brewing calculator. Measurements are taken as the ''index of refraction'' which is a unitless number usually between 1.3000 and 1.7000 expressed to four decimal digits. The '''refractive index''' (or '''index of refraction''') of a material is the factor by which the phase velocity of light is slowed in that material, relative to its velocity in a vacuum.

Refractometers are typically calibrated to measure a known amount of sucrose in a given amount of water. To convert refractive index to a specific gravity, one must perform a calibration adjustment for unfermented wort. Partially or totally fermented wort require a more complex equation due to the presence of alcohol that typically requires both the starting gravity and the current refractive index. Beer brewing software can help you perform this calibration and calculation.

==See Also==
* [[Equipment]]
* [[Specific gravity]]
* [[Hydrometer]]
* [[Suppliers]]

==External Links==
* [http://www.beersmith.com BeerSmith Brewing Software]

[[Category:Equipment]]
[[Category:Glossary]]

Equipment

2006-07-12T04:06:08Z

BeerSmith: /* Brewing Equipment */ - added refractometer

__NOTOC__
{{Portal|name=Equipment}}
A variety of equipment is used in the brewing process. This portal defines examples of some of the most commonly used home and commercial brewing equipment. '''Note''' - to purchase brewing equipment or find an equipment supplier, please visit the [[Suppliers|supplier]] page.

==Brewing Equipment==
* [[Hydrometer]]
* [[Mash Tun]]
* [[Refractometer]]
* [Insert additional articles here]

==See Also==
* [[Suppliers]]
* [[References]]
* [[Processes]]

==External Links==
* See [[Suppliers]]

[[Category:Equipment]]

Refractometer

2006-07-12T04:05:17Z

BeerSmith: Created refractometer page.

A '''Refractometer''' is a device used to measure the [[Specific gravity]] of liquids by measuring the degree to which light is bent as it enters the liquid sample. For beer brewers this provides a very accurate way to measure the gravity of a [[wort]] or beer sample using a very small sample. Typically a few drops of wort or beer are put in the refractometer and the refractive index is read and then converted to specific gravity using a brewing calculator. Measurements are taken as the ''index of refraction'' which is a unitless number usually between 1.3000 and 1.7000 expressed to four decimal digits. The '''refractive index''' (or '''index of refraction''') of a material is the factor by which the phase velocity of light is slowed in that material, relative to its velocity in a vacuum.

Refractometers are typically calibrated to measure a known amount of sucrose in a given amount of water. To convert refractive index to a specific gravity, one must perform a calibration adjustment for unfermented wort. Partially or totally fermented wort require a more complex equation due to the presence of alcohol that typically requires both the starting gravity and the current refractive index. Beer brewing software can help you perform this calibration and calculation.

==See Also==
* [[Specific gravity]]

==External Links==
* [http://www.beersmith.com BeerSmith Brewing Software]

[[Category:Equipment]]
[[Category:Glossary]]

Standard Reference Method

2006-07-12T03:52:58Z

BeerSmith:

The '''Standard Reference Method''', abbreviated as '''SRM''' is the color system used by brewers to measure the color of finished beer and also [[Malt|malts]]. SRM is historically related to the British measurement [[Lovibond]], and the two systems are equivalent for home brewing applications. SRM is also sometimes referred to '''Standard Research Method''' by some books. Below are some approximate SRM color ranges.

1.0 - 3.0 SRM - Pale yellow color
3.0 - 4.5 SRM - Medium yellow
4.5 - 7.5 SRM - Gold
7.5 - 9.0 SRM - Amber
9.0 - 11.0 SRM - Copper
11.0 - 14.0 SRM - Red/Brown
14.0 - 19.0 SRM - Brown
20.0 + SRM - Black

A separate color system, called the [[European Brewing Convention]] (EBC) is used to measure beer color in some places in Europe.
==See Also==
* [[Lovibond]]
* [[European Brewing Convention]]
* [[Estimating Color]]

==External References==
* [http://ourworld.compuserve.com/homepages/wrucksterpage/color.htm A Beer Color Chart]

[[Category:Glossary]]

Standard Reference Method

2006-07-12T03:52:12Z

BeerSmith:

The '''Standard Reference Method''', abbreviated as '''SRM''' is the color system used by brewers to measure the color of finished beer and also [[Malt|malts]]. SRM is historically related to the British measurement [[Lovibond]], and the two systems are equivalent for home brewing applications. SRM is also sometimes referred to '''Standard Research Method''' by some books. A separate color system, called the [[European Brewing Convention]] (EBC) is used to measure beer color in some places in Europe. Below are some approximate SRM color ranges.

1.0 - 3.0 SRM - Pale yellow color
3.0 - 4.5 SRM - Medium yellow
4.5 - 7.5 SRM - Gold
7.5 - 9.0 SRM - Amber
9.0 - 11.0 SRM - Copper
11.0 - 14.0 SRM - Red/Brown
14.0 - 19.0 SRM - Brown
20.0 + SRM - Black

==See Also==
* [[Lovibond]]
* [[European Brewing Convention]]
* [[Estimating Color]]

==External References==
* [http://ourworld.compuserve.com/homepages/wrucksterpage/color.htm A Beer Color Chart]

[[Category:Glossary]]

Standard Reference Method

2006-07-12T03:50:56Z

BeerSmith:

The '''Standard Reference Method''', abbreviated as '''SRM''' is the color system used by brewers to measure the color of finished beer and also [[Malt|malts]]. SRM is historically related to the British measurement [[Lovibond]], and the two systems are equivalent for home brewing applications. SRM is also sometimes referred to '''Standard Research Method''' by some books. Below are some approximate color ranges.

1.0 - 3.0 SRM - Pale yellow color
3.0 - 4.5 SRM - Medium yellow
4.5 - 7.5 SRM - Gold
7.5 - 9.0 SRM - Amber
9.0 - 11.0 SRM - Copper
11.0 - 14.0 SRM - Red/Brown
14.0 - 19.0 SRM - Brown
20.0 + SRM - Black

==See Also==
* [[Lovibond]]
* [[European Brewing Convention]]
* [[Estimating Color]]

==External References==
* [http://ourworld.compuserve.com/homepages/wrucksterpage/color.htm A Beer Color Chart]

[[Category:Glossary]]

Standard Reference Method

2006-07-12T03:50:05Z

BeerSmith:

The '''Standard Reference Method''', abbreviated as '''SRM''' is the color system used by brewers to measure the color of finished beer and also [[Malt|malts]]. SRM is historically related to the British measurement [[Lovibond]], and the two systems are equivalent for home brewing applications. SRM is also sometimes referred to '''Standard Research Method'' by some books. Below are some approximate color ranges.

1.0 - 3.0 SRM - Pale yellow color
3.0 - 4.5 SRM - Medium yellow
4.5 - 7.5 SRM - Gold
7.5 - 9.0 SRM - Amber
9.0 - 11.0 SRM - Copper
11.0 - 14.0 SRM - Red/Brown
14.0 - 19.0 SRM - Brown
20.0 + SRM - Black

==See Also==
* [[Lovibond]]
* [[European Brewing Convention]]
* [[Estimating Color]]

==External References==
* [http://ourworld.compuserve.com/homepages/wrucksterpage/color.htm A Beer Color Chart]

[[Category:Glossary]]

Color

2006-07-12T03:49:36Z

BeerSmith: Color redirect

#REDIRECT [[Standard Reference Method]]
[[Category:Glossary]]

Estimating Color

2006-07-12T03:48:46Z

BeerSmith:

__NOTOC__
The color of brew can be estimated if one knows the color and quantity of the [[Malt|malts]] used. There are a two methods for estimating color, but the latter equation by Dan Morey is accepted to be the more accurate of the two. To use either method, you do need to know the [[Lovibond]] or [[SRM]] color for each ingredient. Several reference tables are available on the [[Malt]] page to tell you the color for different types of malt.

==Malt Color Units==
The simplest equation for estimating the color of beer is to use Malt Color Units (MCU). A malt color unit is defined to be simply the color of each grain times the grain weight in pounds divided by the batch volume in gallons. If more than one grain is used, the MCU color is calculated for each addition and then added together. This malt color unit equation provides a good estimate of color in SRM for beers that are light in color (SRM color < 10.5).

::'''MCU = (grain_color * grain_weight_lbs)/volume_gallons''' -- Good for beer colors < 10.5 SRM

==The Morey Equation==
While MCU is a good estimate for SRM beer colors < 10.5, the MCU color overestimates the color value for darker beers. In an article on [http://www.brewingtechniques.com/brewingtechniques/beerslaw/morey.html Brewing Techniques] Dan Morey proposes using a slightly more complex equation based earlier work and raw data by Mosher and Daniels to handle darker beers. This equation holds for values of SRM up to 50. Most beer software uses the Morey equation. The Morey equation is derived from the MCU value calculated above.

::'''SRM_Color = 1.4922 * [MCU ^ 0.6589]''' -- Good for beer colors < 50 SRM

==See Also==
* [[Malt]] - Reference colors for various grains
* [[Technical]]
* [[SRM]]
* [[Lovibond]]

==External Links==
* [http://www.brewingtechniques.com/brewingtechniques/beerslaw/morey.html Brewing Technique Article] - With Morey Equation
* [http://www.beersmith.com BeerSmith Software] - uses the Morey equation

[[Category:Technical]]
[[Category:Glossary]]

Bottling

2006-07-11T11:55:52Z

BeerSmith:

__NOTOC__
'''Priming and Bottling''' is the last step for most homebrewers, unless they [[Kegging|keg]] their beer. Priming consists of mixing sugar in with the beer to promote fermentation after bottling. A small amount of priming sugar will ferment and carbonate your beer. Bottling is the process of transferring the primed beer into bottles using a bottle filler and capping them for aging and later consumption.

===Preparing Equipment===
Before you can prime and bottle, you again need to sterilize everything the beer will touch. Though your beer has fermented out, it still can be ruined by bacteria or by adding too much oxygen to it (i.e. don't splash it around). Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly. Sterilize the bucket thoroughly, and also sterilize your siphoning equipment, tools and of course your bottles. Make sure your bottles are clean of debris before sterilizing - use a bottle brush to remove any deposits. Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well. I've also had some success with sterilizing my bottles in the dishwasher, but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer.

===Bottling===
Siphon the finished beer into your priming bucket, trying very hard not to splash it around or mix any air in with it. Add 2/3 cup of priming sugar (I recommend corn sugar) to your beer and very gently mix it in. Next siphon the beer into your bottles using your bottle filler. Be sure to leave at least an inch or more of empty airspace at the top of your bottle to aid in fermentation. Put the caps on each bottle as you go and use your bottle capper to secure them. Age your bottles for at least 2-3 weeks to allow them to properly carbonate before drinking.

===Other Priming Options===
While corn sugar is most often used, many other sugars or malts are available for priming your beer. The amount of any ingredient needed to achieve a given level of fermentation will vary with the fermentability of the sugar, so some research is needed before using other priming ingredients. These include:
* Dried Malt Extract
* Honey
* Wort stored from earlier in the brewing process
* Many other forms of sugar

==See Also==
* [[Processes]]
* [[Kegging]]

[[Category:Processes]]

Bottling

2006-07-11T11:55:24Z

BeerSmith:

'''Priming and Bottling''' is the last step for most homebrewers, unless they [[Kegging|keg]] their beer. Priming consists of mixing sugar in with the beer to promote fermentation after bottling. A small amount of priming sugar will ferment and carbonate your beer. Bottling is the process of transferring the primed beer into bottles using a bottle filler and capping them for aging and later consumption.

===Preparing Equipment===
Before you can prime and bottle, you again need to sterilize everything the beer will touch. Though your beer has fermented out, it still can be ruined by bacteria or by adding too much oxygen to it (i.e. don't splash it around). Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly. Sterilize the bucket thoroughly, and also sterilize your siphoning equipment, tools and of course your bottles. Make sure your bottles are clean of debris before sterilizing - use a bottle brush to remove any deposits. Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well. I've also had some success with sterilizing my bottles in the dishwasher, but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer.

===Bottling===
Siphon the finished beer into your priming bucket, trying very hard not to splash it around or mix any air in with it. Add 2/3 cup of priming sugar (I recommend corn sugar) to your beer and very gently mix it in. Next siphon the beer into your bottles using your bottle filler. Be sure to leave at least an inch or more of empty airspace at the top of your bottle to aid in fermentation. Put the caps on each bottle as you go and use your bottle capper to secure them. Age your bottles for at least 2-3 weeks to allow them to properly carbonate before drinking.

===Other Priming Options===
While corn sugar is most often used, many other sugars or malts are available for priming your beer. The amount of any ingredient needed to achieve a given level of fermentation will vary with the fermentability of the sugar, so some research is needed before using other priming ingredients. These include:
* Dried Malt Extract
* Honey
* Wort stored from earlier in the brewing process
* Many other forms of sugar

==See Also==
* [[Processes]]
* [[Kegging]]

[[Category:Processes]]

Category:Glossary

2006-07-07T14:45:48Z

BeerSmith:

The '''Glossary''' or '''Index''' provides a list of terms and major topics used in brewing that are available on the BrewWiki site. Click on any of the below links to see the definition or major page for that keyword.

* '''Editor's Note:'''To add a page to the glossary, use the code '''<nowiki>[[Category:Glossary]]</nowiki>''' at the end of the page.

==See Also==
* [[References]]

[[Category:Portals]]

MediaWiki:Sidebar

2006-07-07T14:44:46Z

BeerSmith:

Index

2006-07-07T14:44:03Z

BeerSmith:

#REDIRECT [[Category:Glossary]]
[[Category:Portals]]

Glossary

2006-07-07T14:43:23Z

BeerSmith:

#REDIRECT [[Category:Glossary]]
[[Category|Portals]]

Category:Glossary

2006-07-07T14:42:03Z

BeerSmith:

The ''Glossary'' provides an index of terms used in brewing. Click on any of the below links to see the definition or major page for that keyword.

* '''Editor's Note:'''To add a page to the glossary, use the code '''<nowiki>[[Category:Glossary]]</nowiki>''' at the end of the page.

==See Also==
* [[References]]

[[Category:Portals]]

MediaWiki:Sidebar

2006-07-07T14:41:35Z

BeerSmith:

MediaWiki:Sidebar

2006-07-07T14:41:08Z

BeerSmith:

MediaWiki:Sidebar

2006-07-07T14:40:54Z

BeerSmith:

Head

2006-07-07T14:39:23Z

BeerSmith:

* The term '''Head''' or '''Foam''' refers to the bubbly layer of foam at the top of a freshly poured beer. Foam is formed by rising carbon dioxide bubbles in the beer that combine with substances on the surface of the beer to produce tiny bubbles. [[Head Retention]] or the long term stability of the foam is an important objective for many beer styles.

==See Also==
[[Head Retention]]

[[Category:Glossary]]

Foam

2006-07-07T14:38:54Z

BeerSmith:

#REDIRECT [[Head]]
[[Category:Glossary]]

Fermenting

2006-07-07T14:38:14Z

BeerSmith:

#REDIRECT [[Fermentation]]
[[Category:Glossary]]

Gravity

2006-07-07T14:37:05Z

BeerSmith:

#REDIRECT [[Specific gravity]]
[[Category|Glossary]]

Head

2006-07-04T16:25:02Z

BeerSmith:

* The term '''Head''' refers to the bubbly layer of foam at the top of a freshly poured beer. Foam is formed by rising carbon dioxide bubbles in the beer that combine with substances on the surface of the beer to produce tiny bubbles. [[Head Retention]] or the long term stability of the foam is an important objective for many beer styles.

==See Also==
[[Head Retention]]

[[Category:Glossary]]

Head

2006-07-04T16:24:37Z

BeerSmith:

* The term '''Head''' refers to the bubbly layer of foam at the top of a freshly poured beer. Head is formed by rising carbon dioxide bubbles in the beer that combine with substances on the surface of the beer to produce tiny bubbles. [[Head Retention]] or the long term stability of the foam is an important objective for many beer styles.

==See Also==
[[Head Retention]]

[[Category:Glossary]]

Head

2006-07-04T16:24:11Z

BeerSmith:

Head

2006-07-04T16:22:54Z

BeerSmith:

* '''Head''' refers to bubbly layer of foam at the top of a freshly poured beer. [[Head Retention]] or the long term stability of the foam is an important objective for many beer styles.

[[Category:Glossary]]

Main Page

2006-07-04T16:18:39Z

BeerSmith: /* Recently Added Articles */

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==References, Links & Suppliers==
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[[Category:Portals]]

Head Retention

2006-07-04T16:16:41Z

BeerSmith: Baselined head retention page

An important characteristic in beers is the ability of the beer to retain a nice foamy [[head]] for a long period of time. Commercial brewers go to great lengths to improve head retention by a variety of additives. However homebrewers also have access to quite a few ingredients and additives that can help your foam last until the last drop.

Foam is the result of CO2 bubbles rising through the beer. These bubbles attach themselves to substances in the beer and form a skin around the bubble. Obviously the more CO2, the more bubbles, but the goal of the brewer is not bubbles but stability of the head. As foam collapeses, evaporating bubbles tend to solidify the beer near the surface, allowing more beer to be poured with less foaming after about a few minutes have passed. Head stability depends on the presence of substances with low surface tension in the beer which can form stable elastic bubbles. The two primary contributors to head retention are certain high molecular weight proteins and isohumulones (alpha acids from hops). Therefore beers with more proteins that are highly hopped will have a higher head retention.

==Methods for Improving Head Retention==
We will explore the following possibilities:http://brewwiki.com/index.php?title=Head_Retention&action=edit
* The use of body and head enhancing [[Malt||malts]] such as crystal, wheat, or carafoam
* The altering of the [[Mashing|mash schedule]] to enhance head retaining proteins
* The use of heading agents - additives that enhance head retention
* Addition of high alpha hops - which will increase bitterness, but also increas isohumulones that enhance head retention
* Limiting the use of household soaps on drinking glasses and homebrew equipment
* The use of a nitrogen and CO2 mix for carbonation and serving
* The shape of the glass used to serve the beer

===Head Enhancing Malts===
The inclusion of proteins and dextrines enhance the body and head retention of finished beer. Unfortunately when used to excess, proteins and dextrines can interact with tannins and reduce clarity and promote cloudiness, so a proper balance must be struck. Crystal malts to include the light Carapils and Carafoam, and caramel malts. These are the most common body and foam enhancing additives that enhance head retention primarily by adding dextrines and other complex proteins. The overuse of such malts can result in proteins reacting with tannins to create a chill haze. Similarly, other grains high in protein such as flaked barley and wheat can be used to enhance head retention, though again at the cost of clarity.

===Mashing Schedule===
Since head retention depends on the level of high molecular weight proteins, any step in the mash that breaks down proteins is undesirable. For example, a protein rest in the 50-60 C (122-140 F) range would not be desirable. To improve head retention you would generally favor a full bodied, higher temperature mash, with main conversion in the 158 F (70 C) range, and avoid intermediate protein rests.

===Heading Agents===
Homebrew shops sell a variety of additives, usually under the generic title ''heading agent''. Some are intended to be added at bottling time, while others need to be added at the end of the boil. Follow the instructions included with the agent to determine what is required. Many heading agents are derived from an enzyme called pepsin that is derived from pork. Other popular heading agents include iron salts, gums, and alginates. All heading agents will alter the flavor of the beer, in general making the character softer. In general, heading agents are not necessary for homebrews that are made from 100% malted barley and wheat. Heading agents are more commonly used in commercial beers that have high rice and corn content, lacking the necessary proteins of an all-malt beer.

===Hops===
As mentioned in the introduction, isohumulones which are a form of alpha acid also will enhance the head retention of beer. Alpha acid is the primary bittering agent in hops. Therefore highly hopped beers will have better head retention. Obviously overall malt-bitterness balance is still required, but one can use higher levels of hops, particularly in darker full bodied beers to enhance head retention.

===Limit Use of Household Soaps===
Household soaps such as common dish soap and dishwashing soap have a significant detrimental effect on head retention in beer. You should not use household soaps on either your brewing equipment or your main bar drinkware. Detergent washed glasses in particular will quickly reduce the head on even a well constructed beer. Instead use a beer-friendly cleaning agent from your local homebrew supplier.

===A Nitrogen Mix===
Some beers, most notably Guiness Irish Stout, are carbonated and poured with a mix of nitrogen and carbon dioxide. CO2 is relatively soluable in beer, and therefore does not promote the formation of gas bubbles as well as non-soluable gasses. Nitrogen dissolves less easily in beer, and provides a better base for forming a stable head. However, nitrogen alters the perceived character of the beer, and use of pure nitrogen would result in an unacceptable mouthfeel and carbonation. A mix, therefore, is always used. The mix varies depending on the style of beer - a low carbonation stout might be served with a mix of 25% carbon dioxide and 75% nitrogen, while ales and lagers might include more CO2 - perhaps 60% CO2 and 40% nitrogen. Low carbon dioxide mixes (25/75) can be applied by mixing the gases in the cylinder, but higher mixes generally require two separate tanks - one of CO2 and one of nitrogen. A high precision blending device either at the tap (i.e. a ''stout tap'') or inline are needed to blend the two gasses for dispensing.

===Shape of Serving Glass===
The shape of the glass is also a determining factor in both head formation and head retention. A tall narrow glass enhances the formation and retention of the head, while short wide glasses do not. This is the reason many Bavarian wheat beers and Pilsners are served in tall narrow glasses. Use the proper glass for the style of beer you are pouring to enhance the overall presentation.

==See Also==
* [[Technical|Technical Reference]]
* [[Mashing]]

==External Links==
* [http://en.wikipedia.org/wiki/Guinness Guiness Stout on Wikipedia]

[[Category:Technical]]
[[Category:Glossary]]

Head Retention

2006-07-04T15:37:34Z

BeerSmith:

Head Retention

2006-07-04T15:15:28Z

BeerSmith:

Head Retention

2006-07-04T15:05:19Z

BeerSmith:

Head Retention

2006-07-04T14:52:43Z

BeerSmith:

Technical

2006-07-04T14:43:24Z

BeerSmith: /* Technical Articles */

__NOTOC__
{{Portal|name=Technical}}
An portal for the technical details of brewing including brewing formulas, chemistry, calculators, spreadsheets and technical details of the brewing process.

==Technical Articles==
* [[Estimating Color]]
* [[Head Retention]]
* [Insert your article here]

==Recipe Formats==
* [http://beerxml.com BeerXML] - An open XML based format for exchanging recipes between programs.

==Brewing Software==
Software for formulating recipes and performing brewing calculations.
* [http://www.beersmith.com BeerSmith Brewing Software]

==See Also==
* [[Processes|Brewing Processes]]
* [[References]]

==External Links==
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]
* [http://www.beersmith.com BeerSmith Brewing Software]

[[Category:Technical]]

User:BeerSmith

2006-06-25T23:30:49Z

BeerSmith:

BeerSmith is the owner of [http://www.beersmith.com BeerSmith], a provider of fine brewing software.