Lesson 1Adjuncts an Simple Sugar Additions: Uses an Effects on Fermentability/ABVDiscover how adjunct grains an simple sugars modify body, flavor, an alcohol. We cover corn, rice, oats, wheat, an sucrose additions, dem effects on fermentability, mouthfeel, head retention, an how fi avoid thinness 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 2Usin Water Treatment Menus: Gypsum, Calcium Chloride, Lactic/Phosphoric Acid, an When fi Keep It SimpleLearn fi use common water treatment tools widout overcomplicatin brewin. We cover gypsum, calcium chloride, an food-grade acids, when fi adjust mash versus sparge water, an when it best fi keep yuh profile very simple.
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 an Impact on FlavorUndastand how yeast strain choice drive flavor, attenuation, an clarity. We compare ale an lager strains, flocculation behavior, temperature ranges, an how esters an 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 flavor expressionMatching yeast strains to beer stylesLesson 4Hop Additions an Timin: Bitterin, Flavor, Aroma, Whirlpool/Late Additions, an Dry Hoppin StrategiesUndastand how hop timin shape bitterness, flavor, an aroma. We compare bitterin, flavor, late boil, whirlpool, an dry hop additions, discuss utilization, an outline strategies fi IPAs, lagers, an balanced malt-forward beers.
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 Bitterin Hops, Typical Hop Varieties fi Common StylesGain a solid foundation in hop chemistry an selection. We explain alpha acids, oils, an cohumulone, compare bitterin an aroma hops, an highlight popular varieties an typical usage ranges fi IPAs, lagers, stouts, an 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, Sulfate, Chloride), Simple Adjustments fi Style, an Safe Tap Water PracticesLearn how brewin water chemistry affect mash performance an flavor. We cover key ions, readin water reports, simple mineral an acid adjustments fi common styles, an safe, practical ways fi use tap or filtered water at home.
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 an Role in Final BeerExplore base malt types, dem enzymes, an extract potential. Yuh wi see how Pilsner, pale, Vienna, an Munich malts differ, how diastatic power support adjuncts, an how fi choose grists dat match body, color, an 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 color and bodyLesson 8Specialty Malts: Crystal, Roasted, Chocolate, Caramel — Flavor, Color Contribution, an Recommended Inclusion RatesDive into specialty malts an how dem shape flavor, color, an body. We cover crystal, roasted, chocolate, an caramel malts, dem flavor ranges, color contributions, an safe inclusion rates fi avoid astringency or cloyin sweetness.
Crystal and caramel malt flavor spectrumRoasted and chocolate malts in dark beersColor contribution and SRM planningRecommended inclusion rates by styleBalancing sweetness, roast, and bitternessLesson 9Pitchin Rate an Starter Basics fi Small Batches (When fi Build Yeast vs Pitchin Dry Yeast)Learn how fi size yeast pitches fi small batches an when fi build a starter. We compare dry an liquid yeast, discuss cell counts, viability, oxygen needs, an show simple starter methods dat improve attenuation an reduce off-flavors.
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
