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The Resource The complete joy of home brewing, Charlie Papazian

The complete joy of home brewing, Charlie Papazian

Label
The complete joy of home brewing
Title
The complete joy of home brewing
Statement of responsibility
Charlie Papazian
Creator
Author
Subject
Language
eng
Summary
'The Complete Joy of Homebrewing' is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get you started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale
http://library.link/vocab/creatorName
Papazian, Charlie
Dewey number
641.873
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
Brewing
Target audience
adult
Label
The complete joy of home brewing, Charlie Papazian
Instantiates
Publication
Copyright
Note
Previous edition: 2003
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Content category
  • text
  • still image
Contents
  • Contents note: INTRODUCTION TO THE COMPLETE JOY OF HOMEBREWING -- Ready, Set ... Go! -- Is It Legal? -- Why Is Today's Homebrew Better? -- Why Brew Your Own? -- Beer, History, America, And Homebrew -- A Long, Long Time Ago -- Variety and Style -- American Beer -- The Spirit of Homebrewing Continues -- ESPECIALLY FOR THE BEGINNER -- Getting Started -- Introduction -- The Basics -- Getting Your Homebrewery Together -- Equipment -- Easy Brew 101: Ingredients -- What You Are Going to Do -- Beginner's Chart -- Appendix to the Beginner's Section -- Aging (lagering and ale storge "cellaring") vs. quickly maturing beers -- To boil or not to boil? -- Single-stage vs. two-stage fermentation -- Open vs. closed fermentation -- Open fermentation and brewing in plastic -- Sugar and beer kit instructions---to follow or not to follow -- BETTER BREW---INTERMEDIATE BREWING -- Introduction -- Tips for beer kit homebrewers -- Equipment -- Color -- Brewing Betterbrew --
  • Contents note continued: Key Ingredients -- Malted barley and malt extract -- Hops -- Water -- Yeast -- Traditional And Innovative Ingredients Used By Homebrewers -- Sugars -- Fruits -- Vegetables -- Grains -- Herbs and spices -- Miscellaneous ingredients -- Yeast nutrients -- Clarifying aids -- Enzymes -- Miscellaneous brewing aids -- The Secrets of Fermentation -- How yeasts behave -- The life cycle of beer yeasts -- Listening to your yeast -- Cleaning And Sanitation In The Homebrewery -- Cleansers and sanitizers -- Cleaning and sanitizing plastic homebrew equipment -- Cleaning and sanitizing glass carboys and bottles -- Cleaning and sanitizing the miscellaneous -- And don't forget ... -- Getting Your Wort Together -- Keeping records -- A review of the brewing process -- Some World Classic Styles of Beer -- Ales of British and Irish origin -- Ales of German origin -- Ales of Belgian origin -- Ales of French origin -- Ales of American origin --
  • Contents note continued: Lagers of German and other European origin -- Other styles of lager beers -- Lagers of Australian, Canadian, and American origin -- Beer Styles Chart -- Basic Guidelines For Brewing 5-Gallon (19 L) Interpretations of Traditional Beer -- Worts Illustrated: A Compendium of 45 Malt Extract Recipes -- Notes, substitutions, and adjustments -- 45 malt extract recipes -- Pale and amber American ales -- Pale and amber English and Irish ales -- Lighter beers from around the world -- European amber lagers -- Dark ales -- Stouts -- Porters -- Dark lagers: Bock beer, Dunkel (German dark), and Schwarzbier -- Belgian ales -- Weizenbier/Weissbier -- Specialty beers -- Resources for 63 malt extract recipes -- Introduction to Grain Brewing for the Malt Extract Homebrewer -- Mash-extract transition brews -- A short course on theory -- Mash-extract equipment and procedure -- 12 mash-extract recipes -- Light amber lagers and ales -- Dark beers -- Strong ales and lagers --
  • Contents note continued: Specialty beers -- Resources for 59 mash extract recipes -- ADVANCED HOMEBREWING FOR THE PRACTICAL HOMEBREWER -- Introduction -- Advanced Homebrewing And The All-Grain Homebrewer -- What have you gotten yourself into? -- What special equipment will you need? -- The Mash! -- Enzymes and mysticism -- Temperature -- Time (E = mc2: time is relative) -- pH -- Thickness of the mash -- Mineral content of brewing water -- Ingredients: varieties of barley and how malted -- Malting and modification -- The use of adjuncts (starch) -- Advanced Homebrewing and Hops -- Bitterness -- Hop Utilization Chart -- Advanced homebrewing and water -- What is hard water? What is soft water? -- What is measured to determine total hardness? -- What is temporary hardness? How does it affect the brewing process? -- What is permanent hardness? How does it affect the brewing process? -- What is pH and what is its significance in brewing? --
  • Contents note continued: What minerals influence the brewing process? -- How can the pH of the mash be adjusted? -- Where can I find information about my water? -- What kinds of water are used in some of the famous (and not-so-famous) brewing areas of the world? -- Can I adjust my water? -- Advanced Homebrewing and Yeast -- Culturing yeast or yeast herding -- Preparation of culturing medium (wort) -- Culturing the yeast -- Prolonged storage of yeast -- Contaminated yeast -- Additional yeast information resources for the homebrewer -- Let's Get Practical -- Special equiment for the advanced homebrewer -- The mill -- The mash-tun -- The lauter-tun -- Wort chillers -- Let's Mash! -- Introduction -- The infusion mash -- The temperature-controlled step mash -- Iodine test for starch conversion -- Lautering -- Boiling the wort -- Cooling the wort -- The protein sediment (trub) -- Fermentation -- 15 All-Grain Recipes -- Pale ales -- Light lagers -- Amber ales and lagers --
  • Contents note continued: Weizenbier/Weissbier -- Porters and stouts -- Resources for 91 all-grain recipes -- Sour Beers and Belgian lambic -- The principles of sour mash brewing -- Recipes for lambic-type beers and sour beer -- Lambic-type beers and sour beer -- Making Honey Mead -- What is mead? -- But first ... about honey -- Traditional meads -- Mead recipes -- Resources for 13 mead recipes -- APPENDICES -- 1.Homebrewer's Glossary -- 2.Kegging Your Beer -- 3.Kraeusening Your Beer -- 4.Alcohol, Your Beer, and Your Body -- 5.Growing Your Own Hops -- 6.Troubleshooting---Problem Solving and Undesirable Beer -- 7.Beer Appreciation: Tasting Beer---Perceiving Flavor -- 8.Judging Beer -- 9.Formulating Your Own Recipes---Adjusting Your Specific Gravity -- 10.Treatise on Siphoning by Professor Surfeit -- 11.Conversions and Measurements -- 12.Bibliography of Resources -- 13.Website/Internet Resources
Control code
000053505703
Dimensions
23 cm.
Edition
4th edition.
Extent
xxi, 467 pages
Form of item
regular print reproduction
Isbn
9780062215758
Other physical details
illustrations
Label
The complete joy of home brewing, Charlie Papazian
Publication
Copyright
Note
Previous edition: 2003
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Content category
  • text
  • still image
Contents
  • Contents note: INTRODUCTION TO THE COMPLETE JOY OF HOMEBREWING -- Ready, Set ... Go! -- Is It Legal? -- Why Is Today's Homebrew Better? -- Why Brew Your Own? -- Beer, History, America, And Homebrew -- A Long, Long Time Ago -- Variety and Style -- American Beer -- The Spirit of Homebrewing Continues -- ESPECIALLY FOR THE BEGINNER -- Getting Started -- Introduction -- The Basics -- Getting Your Homebrewery Together -- Equipment -- Easy Brew 101: Ingredients -- What You Are Going to Do -- Beginner's Chart -- Appendix to the Beginner's Section -- Aging (lagering and ale storge "cellaring") vs. quickly maturing beers -- To boil or not to boil? -- Single-stage vs. two-stage fermentation -- Open vs. closed fermentation -- Open fermentation and brewing in plastic -- Sugar and beer kit instructions---to follow or not to follow -- BETTER BREW---INTERMEDIATE BREWING -- Introduction -- Tips for beer kit homebrewers -- Equipment -- Color -- Brewing Betterbrew --
  • Contents note continued: Key Ingredients -- Malted barley and malt extract -- Hops -- Water -- Yeast -- Traditional And Innovative Ingredients Used By Homebrewers -- Sugars -- Fruits -- Vegetables -- Grains -- Herbs and spices -- Miscellaneous ingredients -- Yeast nutrients -- Clarifying aids -- Enzymes -- Miscellaneous brewing aids -- The Secrets of Fermentation -- How yeasts behave -- The life cycle of beer yeasts -- Listening to your yeast -- Cleaning And Sanitation In The Homebrewery -- Cleansers and sanitizers -- Cleaning and sanitizing plastic homebrew equipment -- Cleaning and sanitizing glass carboys and bottles -- Cleaning and sanitizing the miscellaneous -- And don't forget ... -- Getting Your Wort Together -- Keeping records -- A review of the brewing process -- Some World Classic Styles of Beer -- Ales of British and Irish origin -- Ales of German origin -- Ales of Belgian origin -- Ales of French origin -- Ales of American origin --
  • Contents note continued: Lagers of German and other European origin -- Other styles of lager beers -- Lagers of Australian, Canadian, and American origin -- Beer Styles Chart -- Basic Guidelines For Brewing 5-Gallon (19 L) Interpretations of Traditional Beer -- Worts Illustrated: A Compendium of 45 Malt Extract Recipes -- Notes, substitutions, and adjustments -- 45 malt extract recipes -- Pale and amber American ales -- Pale and amber English and Irish ales -- Lighter beers from around the world -- European amber lagers -- Dark ales -- Stouts -- Porters -- Dark lagers: Bock beer, Dunkel (German dark), and Schwarzbier -- Belgian ales -- Weizenbier/Weissbier -- Specialty beers -- Resources for 63 malt extract recipes -- Introduction to Grain Brewing for the Malt Extract Homebrewer -- Mash-extract transition brews -- A short course on theory -- Mash-extract equipment and procedure -- 12 mash-extract recipes -- Light amber lagers and ales -- Dark beers -- Strong ales and lagers --
  • Contents note continued: Specialty beers -- Resources for 59 mash extract recipes -- ADVANCED HOMEBREWING FOR THE PRACTICAL HOMEBREWER -- Introduction -- Advanced Homebrewing And The All-Grain Homebrewer -- What have you gotten yourself into? -- What special equipment will you need? -- The Mash! -- Enzymes and mysticism -- Temperature -- Time (E = mc2: time is relative) -- pH -- Thickness of the mash -- Mineral content of brewing water -- Ingredients: varieties of barley and how malted -- Malting and modification -- The use of adjuncts (starch) -- Advanced Homebrewing and Hops -- Bitterness -- Hop Utilization Chart -- Advanced homebrewing and water -- What is hard water? What is soft water? -- What is measured to determine total hardness? -- What is temporary hardness? How does it affect the brewing process? -- What is permanent hardness? How does it affect the brewing process? -- What is pH and what is its significance in brewing? --
  • Contents note continued: What minerals influence the brewing process? -- How can the pH of the mash be adjusted? -- Where can I find information about my water? -- What kinds of water are used in some of the famous (and not-so-famous) brewing areas of the world? -- Can I adjust my water? -- Advanced Homebrewing and Yeast -- Culturing yeast or yeast herding -- Preparation of culturing medium (wort) -- Culturing the yeast -- Prolonged storage of yeast -- Contaminated yeast -- Additional yeast information resources for the homebrewer -- Let's Get Practical -- Special equiment for the advanced homebrewer -- The mill -- The mash-tun -- The lauter-tun -- Wort chillers -- Let's Mash! -- Introduction -- The infusion mash -- The temperature-controlled step mash -- Iodine test for starch conversion -- Lautering -- Boiling the wort -- Cooling the wort -- The protein sediment (trub) -- Fermentation -- 15 All-Grain Recipes -- Pale ales -- Light lagers -- Amber ales and lagers --
  • Contents note continued: Weizenbier/Weissbier -- Porters and stouts -- Resources for 91 all-grain recipes -- Sour Beers and Belgian lambic -- The principles of sour mash brewing -- Recipes for lambic-type beers and sour beer -- Lambic-type beers and sour beer -- Making Honey Mead -- What is mead? -- But first ... about honey -- Traditional meads -- Mead recipes -- Resources for 13 mead recipes -- APPENDICES -- 1.Homebrewer's Glossary -- 2.Kegging Your Beer -- 3.Kraeusening Your Beer -- 4.Alcohol, Your Beer, and Your Body -- 5.Growing Your Own Hops -- 6.Troubleshooting---Problem Solving and Undesirable Beer -- 7.Beer Appreciation: Tasting Beer---Perceiving Flavor -- 8.Judging Beer -- 9.Formulating Your Own Recipes---Adjusting Your Specific Gravity -- 10.Treatise on Siphoning by Professor Surfeit -- 11.Conversions and Measurements -- 12.Bibliography of Resources -- 13.Website/Internet Resources
Control code
000053505703
Dimensions
23 cm.
Edition
4th edition.
Extent
xxi, 467 pages
Form of item
regular print reproduction
Isbn
9780062215758
Other physical details
illustrations

Library Locations

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      Level 1, Royal Randwick Shopping Centre , Randwick, NSW, 2031, AU
      -33.9151421 151.2408898
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