By Gordon Strong
Brewing higher Beer is a complete examine technical, sensible and artistic homebrewing suggestion from Gordon robust, three-time winner of the coveted nationwide Homebrew festival Ninkasi Award
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Extra info for Brewing better beer : master lessons for advanced home brewers
You’ll fill out the details as you learn and grow in your abilities. Select the tools and methods you want to use and learn. Work towards mastering a core set of skills that let you make the beer styles you enjoy most. Develop abilities through practice and repetition, then branch out and develop new skills after you have mastered the first set. You don’t have to incorporate every skill or technique you learn into your brewing routine. You can be successful with only a subset of techniques mastered and knowledge of a certain set of ingredients.
Mash-in at 131° F (55° C). Pull thick decoction, step to 158° F, rest, boil, remix to hit 149° F (65° C) to 158° F (70° C). Step to 168° F (76° C) to mash-out. Use for fairly well-modified malt or where additional color and flavor is wanted. • Double decoction, traditional. Mash-in at 122° F (50° C) to 133° F (56° C). Pull thick decoction, step to 158° F (70° C), rest, bring to boil, remix to hit 149° F (65° C) to 158° F (70° C). Pull thin decoction, boil, remix to hit 168° F (76° C). Use with undermodified malts or starchy adjuncts, or if you want even more flavor and color.
Understand how to treat a smaller set of ingredients before introducing more variables. What you are able to accomplish will also depend on the equipment at your disposal. Reconsider what you are able to do whenever you make modifications to your system. When I was learning how to brew all-grain, people taught me their techniques and showed me how they used their systems. I didn’t directly adopt any of them completely, but I did pick pieces of what several brewers taught me to integrate into my own framework.