BrewWiki - User contributions [en]

Processes

2013-05-17T04:55:05Z

Carniebrew: /* Types of Brewing */

__NOTOC__
{{Portal|name=The Brewing Process}}
'''Brewing''' is the production of ''beer'' through the fermentation of extracts from [[Malt|malted grains]] - traditionally barley or wheat. Malted grains are made by allowing grains to germinate and then drying them in kilns. The [[Malting Process|malting process]] creates enzymes necessary for converting complex starches into sugars.

Malted grains are then crushed and heated with [[Water|water]] in a process called ''[[Mashing|mashing]]'' to convert complex starches into simple sugars that can be readily extracted and fermented. The sweet sugars are extracted by running hot water through the grain in a process called ''[[sparging]]''. A sweet liquid extract called ''[[wort]]'' is produced in the sparging process. The wort is then transferred to a large kettle where it is [[Boiling|boiled]] with [[Hops|hops]] typically for an hour or more.

The boiling process extracts bittering oils from the hops to balance the sweetness of the malt, and also sterilizes the wort. The wort is then [[Cooling|cooled]] rapidly and transferred to a ''fermenting'' vat where yeast is added. [[Yeast|Yeast]] then [[Fermentation|ferments]] the sugars in the beer, producing alcohol and carbon dioxide. After a week of active fermentation, the beer is typically transferred to a secondary vessel for conditioning. After aging the beer is filtered, carbonated and [[Bottling|bottled]] or [[Kegging|kegged]] for consumption.

==Types of Brewing==
There are four main methods for brewing beer:
* Kit & Kilo
* [[Extract Brewing]]
* [[Partial Mash]]
* [[All Grain]]

==General Brewing Articles==
* [[Brewing Your First Beer]]
* [[Tips for Better Beer]]
* [[Moving to All Grain]]

==Brewing Process Articles==
* [[Malting Process|Malting]]
* [[Mashing]]
* [[Sparging]] - ''or lautering''
* [[Boiling]]
* [[Cooling]]
* [[Fermentation]]
* [[Bottling|Priming and Bottling]]
* [[Kegging]]
* [[Troubleshooting]]

==See Also==
* [[Ingredients]]
* [[References|Brewing References]]
* [[Technical|Technical Reference]]

==External Links==
* [http://www.howtobrew.com/ How to Brew] - An online book by John Palmer
* [http://hbd.org/cascade/dennybrew/ Batch Sparging Technique] - A detailed procedure for batch sparging by Denny Conn.

[[Category:Processes]]

Processes

2013-05-17T04:52:40Z

Carniebrew: /* Types of Brewing */

__NOTOC__
{{Portal|name=The Brewing Process}}
'''Brewing''' is the production of ''beer'' through the fermentation of extracts from [[Malt|malted grains]] - traditionally barley or wheat. Malted grains are made by allowing grains to germinate and then drying them in kilns. The [[Malting Process|malting process]] creates enzymes necessary for converting complex starches into sugars.

Malted grains are then crushed and heated with [[Water|water]] in a process called ''[[Mashing|mashing]]'' to convert complex starches into simple sugars that can be readily extracted and fermented. The sweet sugars are extracted by running hot water through the grain in a process called ''[[sparging]]''. A sweet liquid extract called ''[[wort]]'' is produced in the sparging process. The wort is then transferred to a large kettle where it is [[Boiling|boiled]] with [[Hops|hops]] typically for an hour or more.

The boiling process extracts bittering oils from the hops to balance the sweetness of the malt, and also sterilizes the wort. The wort is then [[Cooling|cooled]] rapidly and transferred to a ''fermenting'' vat where yeast is added. [[Yeast|Yeast]] then [[Fermentation|ferments]] the sugars in the beer, producing alcohol and carbon dioxide. After a week of active fermentation, the beer is typically transferred to a secondary vessel for conditioning. After aging the beer is filtered, carbonated and [[Bottling|bottled]] or [[Kegging|kegged]] for consumption.

==Types of Brewing==
There are four main methods for brewing beer:
* Kit & Kilo Brewing
* [[Extract Brewing]]
* [[Partial Mash]]
* [[All Grain]]

==General Brewing Articles==
* [[Brewing Your First Beer]]
* [[Tips for Better Beer]]
* [[Moving to All Grain]]

==Brewing Process Articles==
* [[Malting Process|Malting]]
* [[Mashing]]
* [[Sparging]] - ''or lautering''
* [[Boiling]]
* [[Cooling]]
* [[Fermentation]]
* [[Bottling|Priming and Bottling]]
* [[Kegging]]
* [[Troubleshooting]]

==See Also==
* [[Ingredients]]
* [[References|Brewing References]]
* [[Technical|Technical Reference]]

==External Links==
* [http://www.howtobrew.com/ How to Brew] - An online book by John Palmer
* [http://hbd.org/cascade/dennybrew/ Batch Sparging Technique] - A detailed procedure for batch sparging by Denny Conn.

[[Category:Processes]]

Extract Brewing

2013-05-17T04:51:16Z

Carniebrew:

__NOTOC__
'''Extract brewing''' is the form of brewing used by most new brewers. Extract brewing involves the use of concentrated [[Extracts|Malt Extract]] in the brewing process. The use of malt extract lets the brewer skip the mashing process, and move directly to the boil and fermentation steps. Extract brewing takes considerably less time and equipment than [[All Grain]] brewing. In extract brewing, [[Extracts|Malt Extract]] is added directly to the brew pot and boiled together with [[Hops]] to create a sweet liquid called ''[[wort]]'' for fermenting. You can make very high quality beer using extract brewing, but it does not offer the full range of ingredient and process variations that are possible with [[All Grain]] brewing.

===Extract Brewing Steps===
The extract brew process includes the following steps:
* Water is added to a brew pot and heated
* Specialty whole grains may be steeped in either the main brew pot (or a separate pot) to add color, flavor and body. See the heading on steeping grains below.
* Liquid [[Extracts|malt extract]] or dry extract is added to the water to form a sweet ''[[wort]]''
* [[Hops]] are added, and the wort is [[Boiling|boiled]] for 45-90 minutes
* Cold water is added to bring the volume up and the wort is cooled to room temperature as quickly as possible
* [[Yeast]] is added, and the beer ferments for 7-14 days
* Priming sugar is added to the finished beer and it is [[Bottling|bottled]] or [[Kegging|kegged]] for consumption

===Steeping Grains===
Extract brewers often steep specialty grains (such as caramel or roasted malts) before the boil to add color, flavor and body to the beer. Similar to [[Mashing|mashing]], steeping adds fermentable sugars to the brew, and the addition of steeped grains can provide a large variety of flavors and colors to your extract brew. The steeping process is done before the boil. Grains are typically put in a steeping bag and immersed in the brewing water. Alternatively they can be steeped in a separate pot while the main boil is being prepared. The water is raised to 150-170F (65-75C) and held for 30 minutes. Unlike mashing though, keeping the temperature constant is not as important for steeping, as there is no enzyme activity occurring with specialty grain. The grain bag is then removed, and malt extract and hops added to the resulting tea to continue with the normal extract boiling process. Be aware that not all grains are suitable for steeping. Many malts like pale malt, munich malt, wheat malts, some specialty malts as well as most flaked ingredients must be mashed to impart their full body and flavor.

==See Also==
* [[Processes|Brewing Processes]]
* [[Brewing Your First Beer]] - A more detailed guide to extract brewing and equipment needed
* [[Extracts]]
* [[Partial Mash]] - The next step for extract brewers

==External Links==
* [http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/ Better Beer with Late Malt Extract Additions]
* [http://www.howtobrew.com/ How to Brew by John Palmer]

[[Category: processes]]

Extract Brewing

2013-05-17T04:48:04Z

Carniebrew:

__NOTOC__
'''Extract brewing''' is the form of brewing used by most new brewers. Extract brewing involves the use of concentrated [[Extracts|Malt Extract]] in the brewing process. The use of malt extract lets the brewer skip the mashing process, and move directly to the boil and fermentation steps. Extract brewing takes considerably less time and equipment than [[All Grain]] brewing. In extract brewing, [[Extracts|Malt Extract]] is added directly to the brew pot and boiled together with [[Hops]] to create a sweet liquid called ''[[wort]]'' for fermenting. You can make very high quality beer using extract brewing, but it does not offer the full range of ingredient and process variations that are possible with [[All Grain]] brewing.

===Extract Brewing Steps===
The extract brew process includes the following steps:
* Water is added to a brew pot and heated
* Specialty whole grains may be steeped in the brew pot while heating to add color, flavor and body. See the heading on steeping grains below.
* Syrup [[Extracts|malt extract]] or dry extract is added to the water to form a sweet ''[[wort]]''
* [[Hops]] are added, and the wort is [[Boiling|boiled]] for 45-90 minutes
* Cold water is added to bring the volume up and the wort is cooled to room temperature as quickly as possible
* [[Yeast]] is added, and the beer ferments for 7-14 days
* Priming sugar is added to the finished beer and it is [[Bottling|bottled]] or [[Kegging|kegged]] for consumption

===Steeping Grains===
Extract brewers often steep specialty grains (such as caramel or roasted malts) before the boil to add color, flavor and body to the beer. Similar to [[Mashing|mashing]], steeping adds fermentable sugars to the brew, and the addition of steeped grains can provide a large variety of flavors and colors to your extract brew. The steeping process is done before the boil. Grains are typically put in a steeping bag and immersed in the brewing water. Alternatively they can be steeped in a separate pot while the main boil is being prepared. The water is raised to 150-170F (65-75C) and held for 30 minutes. Unlike mashing though, keeping the temperature constant is not as important for steeping, as there is no enzyme activity occurring with specialty grain. The grain bag is then removed, and malt extract and hops added to the resulting tea to continue with the normal extract boiling process. Be aware that not all grains are suitable for steeping. Many malts like pale malt, munich malt, wheat malts, some specialty malts as well as most flaked ingredients must be mashed to impart their full body and flavor.

==See Also==
* [[Processes|Brewing Processes]]
* [[Brewing Your First Beer]] - A more detailed guide to extract brewing and equipment needed
* [[Extracts]]
* [[Partial Mash]] - The next step for extract brewers

==External Links==
* [http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/ Better Beer with Late Malt Extract Additions]
* [http://www.howtobrew.com/ How to Brew by John Palmer]

[[Category: processes]]

Extract Brewing

2013-05-17T04:32:53Z

Carniebrew: Correcting the mistake that specialty grains do not add fermentable sugars to the wort, they definitely do.

__NOTOC__
'''Extract brewing''' is the form of brewing used by most new brewers. Extract brewing involves the use of concentrated [[Extracts|Malt Extract]] in the brewing process. The use of malt extract lets the brewer skip the mashing process, and move directly to the boil and fermentation steps. Extract brewing takes considerably less time and equipment than [[All Grain]] brewing. In extract brewing, [[Extracts|Malt Extract]] is added directly to the brew pot and boiled together with [[Hops]] to create a sweet liquid called ''[[wort]]'' for fermenting. You can make very high quality beer using extract brewing, but it does not offer the full range of ingredient and process variations that are possible with [[All Grain]] brewing.

===Extract Brewing Steps===
The extract brew process includes the following steps:
* Water is added to a brew pot and heated
* Specialty whole grains may be steeped in the brew pot while heating to add color, flavor and body. See the heading on steeping grains below.
* Syrup [[Extracts|malt extract]] or dry extract is added to the water to form a sweet ''[[wort]]''
* [[Hops]] are added, and the wort is [[Boiling|boiled]] for 45-90 minutes
* Cold water is added to bring the volume up and the wort is cooled to room temperature as quickly as possible
* [[Yeast]] is added, and the beer ferments for 7-14 days
* Priming sugar is added to the finished beer and it is [[Bottling|bottled]] or [[Kegging|kegged]] for consumption

===Steeping Grains===
Extract brewers often steep grains before the boil to add color, flavor and body to the beer. Similar to [[Mashing|mashing]], steeping adds fermentable sugars to the brew, and the addition of steeped grains can provide a large variety of flavors and colors to your extract brew. The steeping process is done before the boil. Grains are typically put in a steeping bag and immersed in the brewing water. Alternatively they can be steeped in a separate pot while the main boil is being prepared. The water is raised to 150-170F (65-75C) and held for 30 minutes. The grain bag is then removed, and malt extract and hops added to the resulting tea to continue with the normal extract boiling process. Be aware that not all grains are suitable for steeping. Many malts like pale malt, munich malt, wheat malts, some specialty malts as well as most flaked ingredients must be mashed to impart their full body and flavor.

==See Also==
* [[Processes|Brewing Processes]]
* [[Brewing Your First Beer]] - A more detailed guide to extract brewing and equipment needed
* [[Extracts]]
* [[Partial Mash]] - The next step for extract brewers

==External Links==
* [http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/ Better Beer with Late Malt Extract Additions]
* [http://www.howtobrew.com/ How to Brew by John Palmer]

[[Category: processes]]