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Published by mightybill
A complete set of instructions for brewing German bier just like it is in Germany - not the imported kind that is made to silly import regulations.
A complete set of instructions for brewing German bier just like it is in Germany - not the imported kind that is made to silly import regulations.

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Categories:Business/Law, Finance
Published by: mightybill on Oct 10, 2009
Copyright:Attribution Non-commercial


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The Beer Engineer 
iiPublished in the United States byCEI PUBLISHINGA Division of Crossfire Engineering Inc.17 Kreyssig RoadBroad Brook, Connecticut 06016(860) 623 - 6537Cover Design by Judy Willenbecher Technical EditorsJohn Gosselink a brewer from Pella, Iowa. Mary Samuels a brewer from Olympia, Washington. CarolineWilliams a brewer from Corpus Christi, Texas. Harold R. Wood BS, BHS, MS is a longtime brewer andregistered Toxicologist from Santa Rita, Guam. Thomas E. Arduini, BS, is a homebrewer and LaboratoryTechnician from West Haven, Connecticut. Michael A. Pascucilla, BS, RS is a homebrewer and RegisteredSanitarian from West Suffield, Connecticut. And last but not least, ST a homebrewer and LAN Specialistfrom Atlanta, Georgia.Special EditorsO.B. from Waldmüenchen, Germany and Somers, Ct.Karin Cioto from Berlin, Germany and Vernon, Ct.Berni Hartmann from Kassel, Germany and Ellington, Ct.Dave Levesque of Forrestville, CT© Copyright 1994 by Jim Willenbecher Library of Congress Catalog Card Number:
International Standard Book Numbering ISBN:
All rights reserved. Copyright laws prohibit the reproduction of this book, either whole or in part, in anyform, without the written permission of Crossfire Engineering Inc. and the author. Recognized critics mayquote brief passages of the book. Storage of this book in any type of retrieval system is not allowed. Any typeof retrieval system means any form or any means including, but not limited to, electronic, photocopying,magnetic, computer disk, film, or microfilm.
This technical reference manual started as a simple update of my original book,
Concoction of a Beer  Engineer 
. But, sometime during the addition of the many new sections and the correction of my grammar and spelling errors, I realized that it had taken on a life of its own. Suddenly, a unique new handbook was born.Most of the material in this manual is directed toward the brewing of German beers. Other beer styles arecovered, but the primary topic is German brewing. Both my wife and I come from German families and have been around the German brewing tradition all our lives.This Technical Reference Manual was published, in part, to share my thirty-five years of traditionalGerman brewing experience with all of you. The brewing
s in this technical reference manual will helpyou to understand the simplicity and excellence of the German brewing process.Never be afraid to brew any style of beer you wish. Because most brewing books cover the fine English brewing tradition, this manual was designed to supply the other side of the coin, German brewing.Remember, behind every English bitter, there is a fine German beer.
 More Concoctions from the Beer Engineer 
is not your 
typical brewing novel 
. It is a technical referencemanual for brewers who want to control their brewing process. While some text and graphics in this manualhave been taken from
Concoction of a Beer Engineer 
, many new subjects, and a great deal of newinformation, graphs and tables, not available when
Concoction of a Beer Engineer 
was first printed, have been incorporated into this manual. This manual goes far beyond the scope of the original document and provides more detailed, yet still simple, procedures for the brewing of 
World Class
beers.This technical reference manual will:
Give you 79 unique
World Class
beer recipes that include detailed hop schedules, starting gravities,final gravities, alcohol levels, international bittering units (ibu), combined flavor units (cfu), andcombined aroma units (cau) for selection, comparison, and illustration.
Give you equivalent grain malt to malt extract conversions for the convenience of the all grain brewer who would like to use the recipes.
Give a unique recipe selection chart for selecting the right beer for you. The chart gives the startinggravity, final gravity, ibu, cfu, cau, type of beer, name, number, alcohol content, color, and pagenumber. All recipes are in the order of starting gravity and ascending ibu for easy selection.
Give a unique, design your own, approach to brewing
World Class
How to design your own hop schedules to get the exact hop bitterness, flavor, and aroma (nose) you prefer. These sections include corrections for hop alpha acid, hop utilization, type of hop used,amount of the hop used, and the volume and the Specific Gravity of the boiling medium.
How to predict the alcohol level, starting gravity, final gravity, color, hop bitterness, hop flavor, hopnose (aroma), and carbonation level of any beer before you start to brew.
How to use the specialty grains like Crystal, Chocolate, Black, Cara-Pils, and other grains with thesimple Mini-Mash.
How to use small quantities of lager, ale, wheat, and other malt grains, normally requiring mashing,with the more thorough Mini-Mash.
How to carbonate your bottled beer with speise, Dry Malt Extract (DME), or Dextrose (Corn or Brewers Sugar).
How to carbonate your kegged beer with speise, Dry Malt Extract (DME), or Dextrose (Corn or Brewers Sugar).
How to properly correct carbonation rates for preference and altitude.
How select, clean, and maintain your bottles and kegs.
How to care for dry and liquid yeasts.

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