Aralin 1Adjuncts at simple sugar additions: uses at effects sa fermentability/ABVTuklasin kung paano binabago ng adjunct grains at simple sugars ang body, flavor, at alcohol. Tinatalakay namin ang corn, rice, oats, wheat, at sucrose additions, kanilang epekto sa fermentability, mouthfeel, head retention, at kung paano iwasan ang thinning o harshness.
Karaniwang adjunct grains at kanilang layuninPaggamit ng sugar para magpalakas ng ABV nang hindi mabigatMga epekto ng adjunct sa body at mouthfeelHead retention at protein-rich adjunctsPamamahala ng fermentability at dryness targetsAralin 2Paggamit ng water treatment menus: gypsum, calcium chloride, lactic/phosphoric acid, at kailan maging simpleMatututo kung paano gumamit ng common water treatment tools nang hindi masyadong komplikado ang brewing. Tinatalakay namin ang gypsum, calcium chloride, at food-grade acids, kailan i-adjust ang mash vs sparge water, at kailan pinakamahusay na panatilihing simple ang profile.
Kailan i-adjust ang water at kailan iwanPaggamit ng gypsum para bigyang-diin ang hop bitternessPaggamit ng calcium chloride para mapahusay ang maltinessLactic vs phosphoric acid para sa mash pHPagbuo ng simple profiles para sa key stylesAralin 3Yeast selection: ale vs lager strains, attenuation, flocculation, temperature ranges at impact sa flavorUnawain kung paano hinuhubog ng yeast strain choice ang flavor, attenuation, at clarity. Kinukumpara namin ang ale at lager strains, flocculation behavior, temperature ranges, at kung paano hinuhubog ng esters at phenols ang styles mula sa clean lagers hanggang fruity o spicy ales.
Ale vs lager yeast characteristicsAttenuation, dryness, at residual sweetnessFlocculation at beer clarity outcomesTemperature ranges at flavor expressionPag-match ng yeast strains sa beer stylesAralin 4Hop additions at timing: bittering, flavor, aroma, whirlpool/late additions, at dry hopping strategiesUnawain kung paano hinuhubog ng hop timing ang bitterness, flavor, at aroma. Kinukumpara namin ang bittering, flavor, late boil, whirlpool, at dry hop additions, tinatalakay ang utilization, at nag-o-outline ng strategies para sa IPAs, lagers, at balanced malt-forward beers.
Bittering additions at IBU calculation basicsFlavor additions sa mid boilLate boil at flameout aroma techniquesWhirlpool hopping at hop stand methodsDry hopping timing, rates, at contact timeAralin 5Hops basics: alpha acids, aroma vs bittering hops, typical hop varieties para sa common stylesMakuha ang solid foundation sa hop chemistry at selection. Ipinaliliwanag namin ang alpha acids, oils, at cohumulone, kinukumpara ang bittering at aroma hops, at binibigyang-diin ang popular varieties at typical usage ranges para sa IPAs, lagers, stouts, at classic ales.
Alpha acids, oils, at perceived bitternessBittering vs aroma at dual-purpose hopsClassic American hop varieties at usesNoble at modern European hop profilesPagpili ng hops para mag-match sa beer styles at goalsAralin 6Water fundamentals: key ions (carbonate, sulfate, chloride), simple adjustments para sa style, at safe tap water practicesMatututo kung paano nakakaapekto ang brewing water chemistry sa mash performance at flavor. Tinatalakay namin ang key ions, pagbasa ng water reports, simple mineral at acid adjustments para sa common styles, at safe, praktikal na paraan ng paggamit ng tap o filtered water sa bahay.
Key brewing ions at kanilang flavor impactsPagbasa at pag-inteprete ng water reportsSimple mineral additions para sa classic stylesPamamahala ng alkalinity at mash pH basicsSafe use ng tap, filtered, at bottled waterAralin 7Base malts: types, diastatic power, extract potential at role sa final beerGalugarin ang base malt types, kanilang enzymes, at extract potential. Makikita mo kung paano nagkakaiba ang Pilsner, pale, Vienna, at Munich malts, kung paano sumusuporta ang diastatic power sa adjuncts, at kung paano pumili ng grists na tumutugma sa body, color, at style goals.
Pilsner vs pale ale base malt comparisonVienna at Munich malts sa recipe designDiastatic power at starch conversionExtract potential at brewhouse efficiencyPagpili ng base malts para sa beer color at bodyAralin 8Specialty malts: crystal, roasted, chocolate, caramel — flavor, color contribution, at recommended inclusion ratesSumisid sa specialty malts at kung paano hinuhubog nito ang flavor, color, at body. Tinatalakay namin ang crystal, roasted, chocolate, at caramel malts, kanilang flavor ranges, color contributions, at safe inclusion rates upang iwasan ang astringency o cloying sweetness.
Crystal at caramel malt flavor spectrumRoasted at chocolate malts sa dark beersColor contribution at SRM planningRecommended inclusion rates by stylePagbalanse ng sweetness, roast, at bitternessAralin 9Pitching rate at starter basics para sa small batches (kailan magbuo ng yeast vs pitching dry yeast)Matututo kung paano i-size ang yeast pitches para sa small batches at kailan magbuo ng starter. Kinukumpara namin ang dry at liquid yeast, tinatalakay ang cell counts, viability, oxygen needs, at nagpapakita ng simple starter methods na nagpapabuti ng attenuation at binabawasan ang off-flavors.
Mga kahihinatnan ng underpitching at overpitchingDry yeast rehydration at direct pitchingKailan kailangan ng starter ang liquid yeastSimple stir plate at shaken starter methodsOxygenation at yeast health basics
