Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVExplore how adjunct grains and simple sugars alter body, flavour, and alcohol levels. We discuss corn, rice, oats, wheat, and sucrose uses, their impact on fermentability, mouthfeel, head retention, and strategies to prevent thinning or harsh flavours in your beer.
Common adjunct grains and their purposesUsing sugar to boost ABV without heavinessAdjunct effects on body and mouthfeelHead retention and protein‑rich adjunctsManaging fermentability and dryness targetsLesson 2Using water treatment menus: gypsum, calcium chloride, lactic/phosphoric acid, and when to keep it simpleMaster common water treatment tools without complicating your brew day. We cover gypsum, calcium chloride, and food-grade acids, deciding when to adjust mash or sparge water, and recognizing when a straightforward water profile works best for your needs.
When to adjust water and when to leave itUsing gypsum to emphasize hop bitternessUsing calcium chloride to enhance maltinessLactic vs phosphoric acid for mash pHBuilding simple profiles for key stylesLesson 3Yeast selection: ale vs lager strains, attenuation, flocculation, temperature ranges and impact on flavourUnderstand how choosing a yeast strain affects flavour, attenuation, and clarity. We compare ale and lager strains, flocculation traits, temperature tolerances, and how esters and phenols influence styles from crisp lagers to fruity or spicy ales in brewing.
Ale vs lager yeast characteristicsAttenuation, dryness, and residual sweetnessFlocculation and beer clarity outcomesTemperature ranges and flavor expressionMatching yeast strains to beer stylesLesson 4Hop additions and timing: bittering, flavour, aroma, whirlpool/late additions, and dry hopping strategiesGrasp how hop addition timing controls bitterness, flavour, and aroma. We compare bittering, flavour, late boil, whirlpool, and dry hop methods, utilization rates, and tactics for IPAs, lagers, and malt-focused beers to enhance your recipes.
Bittering additions and IBU calculation basicsFlavor additions in the mid boilLate boil and flameout aroma techniquesWhirlpool hopping and hop stand methodsDry hopping timing, rates, and contact timeLesson 5Hops basics: alpha acids, aroma vs bittering hops, typical hop varieties for common stylesBuild a firm understanding of hop chemistry and selection. We explain alpha acids, essential oils, and cohumulone, contrast bittering and aroma hops, and feature common varieties with usage guidelines for IPAs, lagers, stouts, and traditional ales.
Alpha acids, oils, and perceived bitternessBittering vs aroma and dual‑purpose hopsClassic American hop varieties and usesNoble and modern European hop profilesChoosing hops to match beer styles and goalsLesson 6Water fundamentals: key ions (carbonate, sulfate, chloride), simple adjustments for style, and safe tap water practicesLearn how water chemistry impacts mash efficiency and flavour. We discuss key ions, interpreting water reports, basic mineral and acid tweaks for styles, and practical, safe methods to utilize tap or filtered water in home brewing setups.
Key brewing ions and their flavor impactsReading and interpreting water reportsSimple mineral additions for classic stylesManaging alkalinity and mash pH basicsSafe use of tap, filtered, and bottled waterLesson 7Base malts: types, diastatic power, extract potential and role in final beerInvestigate base malt varieties, their enzymatic activity, and extract yields. See differences in Pilsner, pale, Vienna, and Munich malts, how diastatic power aids adjuncts, and selecting grists to align with body, colour, and style requirements.
Pilsner vs pale ale base malt comparisonVienna and Munich malts in recipe designDiastatic power and starch conversionExtract potential and brewhouse efficiencySelecting base malts for beer color and bodyLesson 8Specialty malts: crystal, roasted, chocolate, caramel — flavour, colour contribution, and recommended inclusion ratesExplore specialty malts and their effects on flavour, colour, and body. We cover crystal, roasted, chocolate, and caramel types, their flavour profiles, colour impacts, and suggested rates to prevent astringency or excessive sweetness in brews.
Crystal and caramel malt flavor spectrumRoasted and chocolate malts in dark beersColor contribution and SRM planningRecommended inclusion rates by styleBalancing sweetness, roast, and bitternessLesson 9Pitching rate and starter basics for small batches (when to build yeast vs pitching dry yeast)Master yeast pitching rates for small batches and when to prepare a starter. We compare dry and liquid yeast, cell counts, viability, oxygenation, and easy starter techniques to boost attenuation and minimize off-flavours in your beer.
Consequences of underpitching and overpitchingDry yeast rehydration and direct pitchingWhen liquid yeast needs a starterSimple stir plate and shaken starter methodsOxygenation and yeast health basics
