Brewing Steps Flashcards
What are the 6 steps to brewing? (according to BBS’ Beer Making Book - which will be the reference for this deck).
- Mash
- Sparge
- Boil
- Fermentation
- Bottling
- Drinking
What is involved in Step 1: The Mash?
Heat water, add grains and stir until the mash (the grains and hot liquid) are the consistency of oatmeal. The mash is held at a temperature where the grains will release their sugars (144-152). After 60 minutes the heat is raised to 170 while stirring constantly (“mashing out.”)
What is involved in Step 2: The Sparge?
The mash is strained into a second pot. Additional water is heated to 170. This sparging water is poured over the grains. Resulting liquid is the wort. Recirculate the wort through the grains once to extract as much flavor and sugars as possible.
What is involved in Step 3: The Boil?
The pot with the wort is returned to the stove and kept at a rolling boil for 60 minutes (may vary depending on type?). Flavoring elements such as hops, fruits and spices are added as specific times. Some hops are added in the beginning for bitterness, some toward the middle and end for flavor and aroma.
Step 1: The Mash
Heat water, add grains and stir until the mash (the grains and hot liquid) are the consistency of oatmeal. The mash is held at a temperature where the grains will release their sugars (144-152). After 60 minutes the heat is raised to 170 while stirring constantly (“mashing out.”)
Step 2: The Sparge
The mash is strained into a second pot. Additional water is heated to 170. This sparging water is poured over the grains. Resulting liquid is the wort. Recirculate the wort through the grains once to extract as much flavor and sugars as possible.
Step 3: The Boil
The pot with the wort is returned to the stove and kept at a rolling boil for 60 minutes (may vary depending on type?). Flavoring elements such as hops, fruits and spices are added as specific times. Some hops are added in the beginning for bitterness, some toward the middle and end for flavor and aroma.
Step 4: Fermentation
After the boil is complete the wort is cooled to 70 degrees in an ice bath and then poured into a sanitized fermenter. Yeast is added. In the small 1 gallon fermenter a blow-off tube is used for the first several days. Once the bubbling has slowed the blow-off tube is replaced with an airlock (other containers go straight to the airlock but the small glass fermenters don’t have enough space and the initial stage of fermentation would blow the airlock off or clog it). Fermentation may take 2 weeks or longer.
Step 5: Bottling
Once fermentation is complete it is time to bottle. The beer is removed from the fermenter leaving the yeast sediment on the bottom. For home brewing and bottling a bottling sugar such as honey or maple syrup is added. The beer is siphoned into bottles leaving 1 inch of headspace and the bottles are capped. The bottles sit in a cool dark place for approximately 2 weeks to carbonate.
Step 1: The Mash
Brooklyn Brew Shop’s Beer Making Book
Heat water, add grains and stir until the mash (the grains and hot liquid) are the consistency of oatmeal. The mash is held at a temperature where the grains will release their sugars (144-152). After 60 minutes the heat is raised to 170 while stirring constantly (“mashing out.”)
Step 2: The Sparge
Brooklyn Brew Shop’s Beer Making Book
The mash is strained into a second pot. Additional water is heated to 170. This sparging water is poured over the grains. Resulting liquid is the wort. Recirculate the wort through the grains once to extract as much flavor and sugars as possible.
Step 3: The Boil
Brooklyn Brew Shop’s Beer Making Book
The pot with the wort is returned to the stove and kept at a rolling boil for 60 minutes (may vary depending on type?). Flavoring elements such as hops, fruits and spices are added as specific times. Some hops are added in the beginning for bitterness, some toward the middle and end for flavor and aroma.
Step 4: Fermentation
Brooklyn Brew Shop’s Beer Making Book
After the boil is complete the wort is cooled to 70 degrees in an ice bath and then poured into a sanitized fermenter. Yeast is added. In the small 1 gallon fermenter a blow-off tube is used for the first several days. Once the bubbling has slowed the blow-off tube is replaced with an airlock (other containers go straight to the airlock but the small glass fermenters don’t have enough space and the initial stage of fermentation would blow the airlock off or clog it). Fermentation may take 2 weeks or longer.
Step 5: Bottling
Brooklyn Brew Shop’s Beer Making Book
Once fermentation is complete it is time to bottle. The beer is removed from the fermenter leaving the yeast sediment on the bottom. For home brewing and bottling a bottling sugar such as honey or maple syrup is added. The beer is siphoned into bottles leaving 1 inch of headspace and the bottles are capped. The bottles sit in a cool dark place for approximately 2 weeks to carbonate.
