Home Brewing : Producing Your Own Beer, Wine and Cider
Format: PDF / Kindle (mobi) / ePub
The satisfaction of producing excellent beers, ciders and wines at home can be had by anyone with a little bit of effort. If your want fun and a superior result, follow the guidance and many recipes in this book. Recipes include Beers, Wine from grapes and other fruits, Mead, Cider, Perry, Vodka-Gin-Brandy Infusions, Soft Drinks.
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40 g Goldings hops As with stout, add 75 per cent of the hops at start of boil and the rest 10 minutes before the end of the boil. BREWING PARTIAL AND FULL MASHES THE FULL MASH Whether you use grains or not, knowing a little about the mashing process will help you understand more about brewing. Malting Beer is brewed from malted barley. Malting is the process where the barley seed is soaked in water and then allowed to germinate. After the barley has germinated it is dried and
move about in the kettle and gather as many of the proteins as possible. These unstable proteins gather as little clouds in the brew. These clouds then precipitate to the bottom of the kettle at the end of the boil. This is known as the ‘hot break’. This is probably the most important aspect of the boil as it removes the potentially harmful proteins. Cooling When the wort is hot, bacteria and wild yeasts are inhibited but it is very susceptible to oxidation damage as it cools. At the end
boiling water, then mash the fruit up well with a wooden spoon. Add one crushed campden tablet. Leave for two days then strain off the liquid through a muslin, pressing well to get the fruit juice through. 3. Add the juice of the oranges. 4. Boil up the rest of the water with the sugar and add it to the liquid. 5. Start the yeast and add it to the mixture when it has cooled to lukewarm. 6. Leave to ferment in the bucket for 3 days, then move to a fermenting jar with an airlock. Leave it to
Elderflowers are plentiful in the British summer; here is a recipe to capture their delicate flavour. Ingredients 25–30 elderflower heads 2 litres cold water 1.25 kg sugar 3 tsp citric acid 3 lemons thinly sliced Method 1. Mix all the ingredients together in a plastic bucket. 2. Leave in a cool, dark place for 24 to 48 hours, stirring occasionally. 3. Strain into bottles, store in fridge and dilute before use. This cordial can be kept frozen in suitable containers.
It is historically the key ingredient in porter and is also used in other dark beers and stouts. It imparts an astringent, smoky flavour which, although harsh, is less acrid than roasted barley. The sharper, burnt acidic flavour can be inappropiate for dark lagers. CaraMalt CaraMalt is a crystal malt with very low colour but with a greater degree of sweetness and a stronger caramel flavour. The harsher nutty roasted flavours of crystal malt are not present. It is commonly used in light