PowerPoint Presentation: Home Brewing Just the basics of brewing all grain batches of beer.

PowerPoint Presentation: Agenda Equipment Needed What makes beer? Ingredients Brewing Process Conclusion

PowerPoint Presentation: Equipment Needed Large stock pot Cooler or bucket mash tun Racking cane Carboy or fermentation bucket Bottles, caps, capper and bottling bucket Air lock Cleaning supplies

PowerPoint Presentation: What makes beer? German Purity Law ( Reinheitsgebot) - States 4 ingredients per beer - Water, Malt, Hops, Yeast However, you can add whatever you want!

PowerPoint Presentation: Water Water should be clean and drinkable Adjust your water with minerals for different beer styles You can remove chlorine with campden tablets Good water makes good beer

PowerPoint Presentation: Malt Barley is germinated to create enzymes When the barley sprouts, it is dried The barley is toasted to create “Malt” Malt gets darker the longer it is toasted - Light malt is used as a base - Dark malt added for colour and bold flavour

PowerPoint Presentation: Hops Add bitterness and aroma to beer Different hop varieties impart different tastes and smells - Citrus, pine, earthiness, spice, fruit, dank… Have antibacterial properties Buy as flowers, pellets or plugs for brewing

PowerPoint Presentation: Yeast Converts sugar to alcohol and carbon dioxide Two main types for brewing: Ale and Lager Grows by budding and splitting new cells Stressing yeast can cause off flavours

PowerPoint Presentation: Mashing In Crushed malt is added to 64°-70°C water Temperature activates enzymes Enzymes break long chain starch into shorter chain sugars Malt and water are held at temperature around 1 hour

PowerPoint Presentation: Vorlauf After enzyme conversion, sugar water is left over Sweet liquid is called wort Circulate the wort through the mash tun -Circulating wort sets grain bed and clarifies wort

PowerPoint Presentation: Sparge and Run-off Wort is collected out the bottom of the mash tun Collected wort deposited in boil kettle 77°C water is added to top of mash - Water rinses sugars from the grains

PowerPoint Presentation: Boil Collected wort is brought to 100°C Boil lasts at least one hour -Boil sterilizes wort, reduces volume Add hops early for bitterness, late for aroma Add other ingredients if you like -Fruit, spices, chocolate, sugars, herbs… oysters!

PowerPoint Presentation: Cool-down and Aeration Cool wort to 20°C - Hot wort will kill the yeast Transfer wort to clean carboy or fermentation bucket Aerate wort by shaking fermentation bucket

PowerPoint Presentation: Fermentation Add yeast to wort Put airlock on fermenter Foamy k rausen will appear on wort Airlock will bubble as C02 is created Ferment for at least 2 weeks - Sit longer to drop yeast and clarify beer - (Yes, it is now beer!)

PowerPoint Presentation: Bottling Make sugar priming solution and add to bucket Transfer beer to bottling bucket, (No splashing!) Fill bottles with beer and cap with crowns Set bottles aside for bottle fermentation and conditioning Open in two weeks and enjoy!

PowerPoint Presentation: Conclusion And remember… Relax, don’t worry, have a homebrew!