Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVDiscover how adjunct grains and simple sugars modify body, flavour, and alcohol. We cover corn, rice, oats, wheat, and sucrose additions, their effects on fermentability, mouthfeel, head retention, and how to avoid thinning or harshness.
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 simpleLearn to use common water treatment tools without overcomplicating brewing. We cover gypsum, calcium chloride, and food‑grade acids, when to adjust mash versus sparge water, and when it is best to keep your profile very simple.
When to adjust water and when to leave itUsing gypsum to emphasise 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 yeast strain choice drives flavour, attenuation, and clarity. We compare ale and lager strains, flocculation behaviour, temperature ranges, and how esters and phenols shape styles from clean lagers to fruity or spicy ales.
Ale vs lager yeast characteristicsAttenuation, dryness, and residual sweetnessFlocculation and beer clarity outcomesTemperature ranges and flavour expressionMatching yeast strains to beer stylesLesson 4Hop additions and timing: bittering, flavour, aroma, whirlpool/late additions, and dry hopping strategiesUnderstand how hop timing shapes bitterness, flavour, and aroma. We compare bittering, flavour, late boil, whirlpool, and dry hop additions, discuss utilisation, and outline strategies for IPAs, lagers, and balanced malt‑forward beers.
Bittering additions and IBU calculation basicsFlavour 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 stylesGain a solid foundation in hop chemistry and selection. We explain alpha acids, oils, and cohumulone, compare bittering and aroma hops, and highlight popular varieties and typical usage ranges for IPAs, lagers, stouts, and classic 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, sulphate, chloride), simple adjustments for style, and safe tap water practicesLearn how brewing water chemistry affects mash performance and flavour. We cover key ions, reading water reports, simple mineral and acid adjustments for common styles, and safe, practical ways to use tap or filtered water at home.
Key brewing ions and their flavour 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 beerExplore base malt types, their enzymes, and extract potential. You will see how Pilsner, pale, Vienna, and Munich malts differ, how diastatic power supports adjuncts, and how to choose grists that match body, colour, and style goals.
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 colour and bodyLesson 8Specialty malts: crystal, roasted, chocolate, caramel — flavour, colour contribution, and recommended inclusion ratesDive into specialty malts and how they shape flavour, colour, and body. We cover crystal, roasted, chocolate, and caramel malts, their flavour ranges, colour contributions, and safe inclusion rates to avoid astringency or cloying sweetness.
Crystal and caramel malt flavour spectrumRoasted and chocolate malts in dark beersColour 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)Learn how to size yeast pitches for small batches and when to build a starter. We compare dry and liquid yeast, discuss cell counts, viability, oxygen needs, and show simple starter methods that improve attenuation and reduce off‑flavours.
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
