What is the process involved in making of beer?
For a beginning, you should go with extract brewing (as opposed to all grain brewing). Steep your specialty grains in warm water for a half. This will make a tea out of the grain which will give the beer it’s flavor. Afterward, separate the grain from this tea and add more water, bringing the volume up to about 2.5 gallons. Boil it and remove from heat. Add your malt extract to the water (sometimes it’s liquid; sometimes it dry extract). This provides the base fermentables, body and sweetness to your batch, Stir it up and put back on the heat. When it boils again, add your bittering hops and set a timer for one hour. Stir regularly and keep an eye on the pot as it will boil over. Depending on what you’re making, you’ll need to add flavor hops at aroma hops at the end of the hour. Cool the batch down in a sink filled with water. And then put your batch into your fermenting vessel. Top off to five gallons with cool water. When the batch is below eightty degrees, pitch your yeast. Attach
Making beer can be broken down into two separate processes — malting and brewing — usually performed by two separate businesses. Malting is the processing and preparation of grains for brewing and takes years of training and experience to master. Malting begins by soaking grain, usually barley, in water long enough to begin germination or sprouting. At the same time, enzymes are developing which break down starches to sugars. The grain is then heated in a large oven, called a kiln, which arrests germination and stops the growth of the grain. Other grains, such as wheat, rye, and oats can be malted, and many maltsters sell malted wheat which is commonly used in several specialty styles of beer.
Mash/Sparge Boil Fermentation Conditioning & Packaging {This step may also be considered an extension as the beer is finished/ready-already.} Ingredients 1. By extension for most brewers is the malting of barley. 2. Also by extension is the selection of types and amounts of ingredients. Main Brewer’s Concerns 1. Grain Mash-the steeping and starch conversions of the malted & milled barley. 2. Sparging-The washing & collection of a sweet solution of the converted malted grain. 3. Kettle Boil-The boiling of the sweet solution collected from the sparging process. The boil acts toward creating a clear solution (hot break), extraction of flavor compounds from additional ingredients such as herbs (hops) & spices, stabilization of the density-called specific gravity, and a general heat induced sterilization of the sweet wort. 4. Whirlpool & Cold break-The whirlpool simply is a type of settling of the bitter-wort. A cold break uses a method, often-counter flow, which rapidly cools the bitter wo
