Craft Beer Version 1.0 Beta William Alberici de Santi <guidesanti@yahoo.com.br> Summary 1. INTRODUCTION ................................................. .............. .......................... 4 2. EQUIPMENT ...................................... ......

..... .................................... 6 2.1. Equipment for brewing .. ........................................... ........ 6 2.1.1. Cookware ......... ........................................ ....................................... ........... 7 2.1.2. Filter ................................................. .. ................................................ 7 a. ... Cooker with extractor valve .............................................. b. ..................... 8 False bottom ................................................ .................. ............................. 9 c. Water pump .................................. ............ ............................................ 9 d. Hose ............ ..................................... .......................................... ... 9 2.1.3. Spoon ................................................. ........... ...................................... 10 2.1.4. Thermometer ................... .............................. ........................................ 10 2.1.5 . Hydrometer ................................................. ................. ......................... 11 2.1.6. Balance .................................... ............. ............................................... 11 2.1. 7. Ferment ation tank ............................................... ..................... ... 12 2.1.8. Stove ................................................. .......... ........................................ 13 2.1.9. Cooler ...................... ........................... ........................................... 14 a. Ce rpentina (chiller ).............................................. .............. .................... 14 b. Cooler .............................................. .. c. ......................................... 15 Hose ........................ ......................... ............................................ 15 2.1.10 . Measuring cups ............................................... ............... .................. 15 2.1.11. Miller ........................................... ...... .............................................. 15 2.2. Equipment for beer consumption ............................................ ..... 16 2.2.1. Consum ption cylinder ............................................... ................. .......... 16 a. Bottler ................................................. ..... .................................... 16 b. Bottles ............................. .................... ................................................. 17 c. Top s ................................................. ............................ ................. 17 2.2.2. Consumption in barrels ............................. .................. ............................... 17 a. Chopeira .............. ................................... ............................................ .... 17 b . Barrel ................................................. ........... ....................................... ... 17 c. Keg Valve .................... ............................ ............................................. 17 d. CO2 cylinder ............................................... .................. ..................... 17 e. Pressure regulator ................................. ............. ................. 17 f. Hose ..................................... ............ ............................................ 17 3. RAW MATERIAL ... ............................................ ................................... 18 3.1. 3.2. 3.3. 3.4. 4.1. 4.2. 4.3. 4.4. Malte .............................. ................... .................................................. Hops .... .................................... 18 ........ ............................... ................... Yeast ................................. ............... 18 . ................................................. Water ........................ ...... .................. 18 .................................................. malting barley ............................ 19 .................. .............. .................................... .............. 20 Grinding malt ...........

..................... .................................................. Mostura ção ........................................... 20 ..... ....................... ........................... .. Filtering ....................................... ....... .. 21 .................................................. .... 22 4. PROCEDURE ................................................. ................. .......................... 20 4.5. Hopping or boiling ............................................... ........ ......................... 23 4.6. Cooling ...................................... ........... ............................................. 24 4.7. Fermentation . ................................................ ............................... ............... 25 4.8. Bottling ............................................... .. ............................................. 27 4.8.1. Bottling in bottles . .............................................. .................... 27 4.8.2. Bo ttling barrels ............................................... ................. ....... 27 4.9. Maturation ................................................. ... ............................................... May 27. WHERE TO GET RAW MATERIA L ............................................. ..... 28 5.1. Malte ............ ..................................... .......................................... ........ ........ 28 5.2. Hops ................................................. .................................................. ...... 28 5.3. Yeast ....... .......................................... ..................................... ............. .. June 28. CONCLUSION ........................................... ..... ..................... July 29. REFERENCES ................................ ................. ..................................... 30 1. Introduction It is with great enthusiasm and satisfaction that this document was written in order to reach all those who do or have interest in starting to b rew at home (craft beer). The main focus is the manufacture of beer on a small s cale in order to produce a custom beer and good quality. If you're reading that stuff to try to make a beer as Skol, Brahma, Antarctica and the like this materi al you will not be of much use. The purpose of this paper is not to make that ki nd of beer. The material will give the basic steps for you to produce a beer qui te different from those which are normally traded. The beer has a taste and pron ounced with a bouquet (aroma) is quite typical and well bodied. So a very differ ent beer. That does not mean that beer is bad or that you can not find similar b eers on the market. The beer is very good if done with care, and how to find bee rs like is possible, but are generally imported beers, because Brazil has a char acteristic as European countries brewery producing beers more developed and stro nger. One reason is our climate that we are not very conducive to the consumptio n of strong drinks such as beer or Stout Bock. It does not mean it is not possib le to produce a Pilsen beer at home. Not only possible but is this the basic rec ipe to be followed, but the beer will be produced very different patterns of pat terns of beers sold. To conclude our introduction will be given some tips quickl y. First, you need a little patience for the production because the process is t ime consuming and requires care so that we can get a good quality beer. An avera ge beer takes 25-30 days to be ready for consumption, so haste is the enemy of b eer, bear this in mind before starting the manufacturing process. For starters, do not be discouraged if your first beer do not go the way expected. It may take a few recipes so that they get the "hand" to produce a quality beer, is like co oking, never make a recipe perfect the first time, so you need a little reminder. Well this is what I have to say for a start. I hope not to have discouraged the enthusiasts with their en try, but the truth must be told, produce beer at home is not easy. However, at t he end of the process, we are compensated with a wonderful drink, tasty, unique aroma and taste. In order a food of the gods. One more observation: I recommend that this material is read at least once before attempting your first recipe. No w let's get down to business, making beer.

2. Equipment can be divided into two parts equipment: equipment for beer product ion and equipment for beer. All that will be mentioned as in the production and consumption of beer was based on material that I have in my house to make my bee r. All equipment was assembled from parts that can be easily found in general co mmerce. If the reader has any good financial situation, there are kits suitable for the manufacture of craft beer available in the market and if you prefer you can buy one of these kits and the end result is the same. Many kits are marketed much like the equipment described in the text, so this document can also serve as a manual to understand how to use these kits. 2.1.€Equipment for brewing Belo w is the list of necessary equipment for beer production: 2 pots a filter, consisting of: A pot with extractor valve on the underside a false bottom pan for this one wate r pump hoses nontoxic

1 tablespoon a thermometer a Brix hydrometer (optional) 1 1 scale fermentation t ank an industrial stove a cooler, comprising:

cerpentina (chiller) INOX aluminum or a cooler hoses nontoxic Measure 1 cup of grain grinder The topics below the equipment will be explained in detail. 2.1.1. Cookware Pots are used in mosturação (see Section 4.3), a mosturação for itself and the other as auxiliary pot. Not actually need two pans, you can produce with one only, bu t for ultimate convenience at the time of production is recommended to have avai lable two pans. With respect to the material the pan is indicated using INOX but you can use aluminum pans. Pots INOX can be easily cleaned with soda and water, since the aluminum pots can not be washed with soda because they are corroded b y this chemical. But as the INOX is an expensive material, are usually used alum inum pots are also easier to find on the market. For the volume of the pot is re commended that around 25% higher than the volume that you want to produce beer. This is due to the fact that during the production is used an amount of water gr eater than the volume of beer you want to produce and also the malt also occupie s space in the pan. As an example, to produce 20 liters of beer you should use a pot of about 25 liters or more. 2.1.2. Filter The filter is used after mosturação in the filtering process (see chapter 4.4). It consists of a pot with a valve in his estratora lower side, a false bottom, a water pump and hoses. Below is a detailed descript ion of the components of the filter. The mode of using it is described in Chapte r 4. a. Cooker with extractor valve This is another pan that you must follow the advi ce of item 2.1.1. which describes the pots mosturação and help. The difference t his pot for the other two is that the pot should contain in its lower side a val ve (tap) through which one can extract its contents. This pot can be found ready in a few sites that vemdem equipment for production of craft beer. As the aim o f this paper is to describe how to assemble the equipment, explained how this pa n. First you must get a pan just like the pot that will be used to mash describe d in item 2.1.1. In that pot should be made a ½ inch hole in its side approximat

ely 0.5 cm from the bottom of it. In this hole will be welded pipe with a screw at the tip. The hole can be made by any lathe. The pipe will be welded in the pa n should be of the same material of the pot and the soldering should also be. In case if the pan is aluminum you can buy a shower pipe that already has threaded on the ends and cut a length of about 7cm. If the pan is INOX, then it should b e done INOX also a pipe and screw in the tip. The thread should be placed a ball valve which can be found in stores for building materials. In the case of the s hower pipe thread that he has now is just the tip of the threaded ball valves so ld in the market. In case you have to do in INOX should be a thread similar to a ball valve or the valve that you want to use. The solder to be used shall be th e TIG welding is a welding material which deposits on the spot to be welded and must be used the same material as the pot and the pipe to be welded. b. The false bottom false bottom is used in cooker with extractor valve. This fa lse bottom is only a sieve and must be attached to the pan to about 5cm from the bottom of the pan. It is not necessary to solder the false bottom in the pan, e ven better is that it can be removed to be able to perform cleaning of the pot a fter use. It makes a false bottom with feet in height, 5cm so it can insert and remove the false bottom with ease. The false bottom may also be of INOX or alumi num and basically be a sieve with holes not too big so they can retain the grain of barley. There is ready to sell this false bottom in http://www.cervejaartesa nal.com.br c. Water pump The water pump is used in conjunction with the pot that has the ex tractor valve on the side to mount the filter. It should be attached to the valv e of the cooker extractor.€The function of the pump will draw fluid from the bot tom of the pan to return it at the top of the pan. The details of operation of t he filter are given in Chapter 4. It is recommended to use water pumps for washi ng machines. They are made of plastic and can be cleaned with soda dissolved in water. These pumps are, in general, 50Watts, which is enough for our production craft which on average is 20 or 40 liters. For bigger productions should be soug ht by a bomb bigger and more powerful. d. Hoses Hoses are used in the pump outlet to bring the liquid back to the filte r. Nontoxic hoses should be used to prevent health problems such as hoses were n ot suitable for food may release substances harmful to health. 2.1.3. Spoon The spoon must be large enough to reach the bottom of the pot showc ases and remain a few inches outside. You can use wooden spoons but is highly re commended to use nylon spoons for reasons of hygiene material. The wood ends up getting impregnated with waste from the manufacture and not nylon. So you prefer the spoon nylon. Figure 1: Harvest 2.1.4. Thermometer The thermometer is used to measure the temp erature of the wort during the manufacturing process is a necessary equipment, w ithout it you can not make beer. The scale of the thermometer should exceed 100 ° C because the wort is boiled and the temperature is close to that mark. The re commended is a thermometer in the middle range of -10 ° C to 150 ° C for liquids . It is also recommended that alcohol instead of mercury, making it easier to re ad. The mercury thermometer is difficult to read. Indica is also using an intern al thermometer scale. The markings of the thermometers with external scale event ually dropping down with time and use it. 2.1.5. Hydrometer The hydrometer is optional, but recommended that it be bought, because it helps to better standardize the product. It is used to measure the a mount of sugars obtained during the mosturação, and these sugars are directly li nked with the body and flavor that the beer will have and also with the amount o f alcohol that will come out in the beer after fermentation. It is indicated wit

h a hydrometer scale for degrees Brix, and that goes from 0 to 20 at least. Look below the photo of a Brix hydrometer. Figure 2: Brix Hydrometer 2.1.6. Balance The balance is used to weigh the malt. Can be used a kitchen scale that usually weighs up to 10kg which is enough for c raft production. To weigh the hops must use a precision scale, because it uses t he order of grams of hops and kitchen scales are not suitable to measure the mas s. If you do not have a precision balance for weighing hops can measure it by vo lume. But for better standardization of the final product is better to use a bal ance of prescision for this measure. The recommended accuracy for weighing hops is approximately 0.1 gram. This balance will also be used to weigh the sugar to be held at the time of priming the beer bottle (see chapter 4.8.1). 2.1.7. The fermentation tank fermentation tank is used in the fermentation stage of the manufacturing process. For fermentation tank to be used a container of s uitable material, once put food in that container. Most recommended is the use o f INOX to construct the tank, but as we know, INOX is expensive and not very acc essible to most. In this case we recommend the use of plastic suitable for food, for example PVC food which is used in tanks for transportation of milk. So you can use their own milk tanks for use as a fermentation tank. See the picture bel ow the fermentation tank made with milk tank. Figure 3: fermentation tank in PVC food As shown in the picture above, the ferme ntation tank must have a valve (tap) extracting the lower side so you can remove the beer from the tank after the end of fermentation. You can attach a ball val ve like the valve used in the filter pan. It can be attached to the tank through a flange and a nipple PVC parts easily found in stores of material for construc tion. In the tank cover must also be coupled to a spike output of CO2 into the t ank. The CO2 will be produced by fermentation (see Section 4.7). The spigot shou ld be of PVC and it can also be coupled to the lid tank through a flange too. The spike must connect a piece of hose nontoxic, and the hose used in the filter. See below for more detailed images. Figure 4: Fermenter - Valve extractor Figure 5: Fermenter - CO2 Output It should also be remembered that the volume of the fermentation tank should not be exactly the volume of beer you want to produce. This is because that is prod uced during fermentation foam on the surface of the must and should be room in t he tank for this foam so it does not simply exit of CO2. For this it is recommen ded that at least 20% of the volume of the tank is free, ie to calculate the vol ume of the tank is just divide the amount you want to produce beer by 0.8. For e xample to ferment 20 liters must use a tank of at least 25 liters. Another requi rement for the fermentation tank is that it should be well sealed for that matte r, anything outside air to avoid compromising the beer to be produced. 2.1.8. St ove Definitely do not use a kitchen stove to make beer. As the volumes are usual ly made of about 20 liters or more, cooking stoves do not show any warm up prope rly and with good speed pans that range of volume. So it's almost mandatory to u se a industrial stove. Cooking industrial high-pressure are not very expensive and ar e found in any store that specializes in stoves or in hardware stores for campin g. Give preference to a stove with legs and at least two mouths though it is per fectly possible to produce with only one mouth. See the picture below cooker an industrial high-pressure two mouths. Figure 6: Industrial stove without feet 2.1.9. Cooler The cooler consists of thr ee parts: a cerpentina, a cooler and hoses. It is used to cool the wort after th

e boil (see chapter 4.6) and before the stage of fermentation. It is an indispen sable equipment. a. Cerpentina (chiller) The cerpentina, rep known as chiller, i s nothing but a metal pipe wrapped in a spiral. Your material can be aluminum, s tainless steel or goats. Although not shown the use of copper due to the fact th at material oxidize very quickly and require a clean well done each time it is u sed. Definitely not suitable pair food unless you know how to clean it properly. Already aluminum can be safely used, but giving a bit of work to clean, since i t can not be used to clean soda aluminum. Furthermore the INOX is totally inert and can be easily cleaned with w ater and soda, so it is the most appropriate material for mounting the cerpentin a. A cerpentina approximately 10 meters is sufficient to cool the wort to approx imately 100 ° C to 15 ° C with good efficiency. Usually it is used for pipes 1 / 8 inch. b. The cooler the cooler is not necessary but is recommended. The cerpentina is placed inside the cooler at the time of cooling and ice is added to the interior of the box. You can use any other container that fits the cerpentina, but the c ooler helps keep more ice resulting in a slightly better efficiency in the proce ss. c. Hose The hose is used to connect the pan with the hot wort to cerpentina cerp entina and then to the fermentation tank. You need about 4 feet of hose and hose should be used nontoxic. 2.1.10. Measuring cups measuring cups are to measure sugar and hops if they do n ot have a precision balance. Can be used measuring cups and kitchen with range i n ml (milliliter). 2.1.11. Grinder The grinder is used to grind the barley malt. Can be used a grinder of grain that can be found in stores of agricultural inpu ts, such as farming. But if you can not buy a grain grinder you can use a blende r to grind the malt, but the result is not exactly the same as using the blender you can not get a very smooth grinding. 2.2. Equipment for beer consumption 2.2.1. Consumption in bottles a. The bottler bottler after fermentation is used to close bottles. It is indispensable if the method of bottling is the use of bottles. Figure 7: Bottler Figure 8: Bottler b. Bottles c. Caps 2.2.2. Consumption in barrels a. Chopeira b. C. Barrel Keg va lve d. Cylinder CO2 e. Pressure regulator f. Hoses 3. Raw Explained all the equipment we are now the raw material required for the production of beer. The ingredients are shown in the past here at the proportion s of revenue of 20 liters of beer volume is more common among craft brewers, but in case you want to do a larger amount is only increased in proportion each ing redient to the desired volume.€Another important point to mention is that the pr escription drawn here is to produce beer of Pilsen is also the most common type on the market. However to produce beers of other types the process is practicall y the same only changing the ingredients. Below is the list of ingredients. Raw material: 5kg of barley malt hops bitterness Pilsen 15g 15g of hop aroma a sachet of dry y east for beer (11.5 g) water 3.1. Most people think that malt malt 5Kg much, but I do not think the beer is v

ery full-bodied flavor and distinctive, and if you like with this amount of malt is neither necessary to add sugar and then it is possible to produce a pure mal t beer, that is the case with my beer. 3.2. The amount of hops Hops will vary gr eatly depending on the recipe, the taste of the person and the type of hops. The re are certain types of hops which are much stronger and you do not put too much quantity. There will vary with the taste of you who like beer very strong and b itter can put more hops, but not exaggerate, because the beer can become so bitt er that is not good. 3.3. The yeast or baking yeast is responsible for chemically modify and transfor m the wort into beer. The yeast consumes the sugars obtained during mosturação a nd we have as a result carbon dioxide and alcohol in beer. There are many types of yeast, and each has its application to a different type of beer. They are usu ally sold in sachets of 11.5 grams, and is the amount sufficient to produce 20 l iters of beer, and can be reused later for future revenues. 3.4. Water The water used was not Citadis therefore may vary somewhat but are used on average 30 lit ers of water to produce 20 liters of beer. This is because part of the water eva porates during boiling and elsewhere get trapped in the crushed barley during th e filtration process of juice. The water should be treated properly, but nothing prevents us from using tap water that we have at home. We just have to ensure a t least that it should be free of chlorine, since chlorine kills the yeast and s hould not be a very hard water to facilitate filtration. The pH should be in the range of 5-7 maximum. I will not go into detail about the chemistry of water, b ecause I do not have much knowledge about the subject, but in books about beer c an find details on how best should be the composition of mineral water, that can be used in brewing. 4. Now let the process work. Already I can tell you, the process is time consumi ng and need lots of patience. The beer should be done calmly and dedication to m ake it a good product. If done in a hurry can be sure that you will not be good. The total time varies depending on the equipment available for manufacturing. O n average the process takes 6-8 hours for a prescription of 20 liters. I will sp lit the process into eight shares. Let the process. 4.1. Malting barley 4.2. The grind grind malt malt is a very important step in the process of brewing. Ness stage the barley grain must be broken (ground) so that the starch contained in i ts interior is exposed. It is the starch that we will get that maltose is the su gar that will be consumed by yeast. Without maltose not fermented, so there's be er. Grains should be ground midway, can not be ground too the point and turn to dust must not be ground in one very thick. If you grind the beans too the point of dust as the coffee is ground we will have trouble filtering the wine, it gets harder to filter very small particles. On the other hand is just grinding the s tarch will not be so exposed and not get a very good yield in mosturação. An imp ortant point to comment: Do not remove the husks of grains, because the bark has an enzyme that helps convert the starch into maltose, the bark is removed if th e process does not occur. To grind the barley is necessary to use the grinder or blender cereal. With the grain grinder is best, because it gives to regular dir ect point of grinding. Already with the blender is a bit difficult to find the p oint. If using a blender prefer to leave more ground than thicker to avoid an in efficient process in the conversion. I recommend using the function "pulse" the blender to go breaking the grains slowly and power check the point of grinding. 4.3. The Mosturação mosturação is the stage where t he process is the conversion of starch in the malt into maltose. It is a relativ ely lengthy process and needs to be done properly in order to obtain a good yiel d.€To accomplish this step we'll need a pot of 28 liters (pan without valve extr actor), the thermometer, the spoon and the stove. Take the pan put her whole bar ley (5kg) previously ground. Add 16 liters of water and stir well to mix all the barley with water. The mosturação is a simple process where we will raise the t emperature of the wort (water plus barley) in a few steps. These temperatures ca n vary with the type of beer and malt used, the temperatures that I use are the

same as a master brewer gave me. He uses these temperatures to produce beer Pils en. First heat the wort with a call not too strong, because barley can burn on t he bottom of the pot if you are using an industrial stove and always stirring du ring heating. Heat 1 ° C per minute to 44 ° C and remove from heat. Keep at this temperature for 30 minutes. Then call the fire again and heat until the tempera ture of 52 ° C and maintained at this temperature for 20 minutes. After that tim e again until the warm temperature of 70 ° C and maintained at this temperature for 30 minutes. Finally heat until the temperature of 76 ° C and hold for 5 minu tes. This last temperature is important because it makes the process of transfor mation of starch into maltose and other sugars stop. If the process is not stopp ed the beer can become very dry. Ready to mosturação is done. Now a brief summar y of their respective times and temperatures: 1st temperature: 44 ° C for 30 minutes 2nd temperature: 52 ° C for 20 minutes 3r d temperature: 70 ° C for 30 minutes 4th temperature: 76 ° C for 5 minutes 4.4. Filtering Made mosturação go straight to the filtering. Now we need the fil ter that is composed of the pan with the extractor valve on the side, the water pump, a hose nontoxic approximately 1.5 m and the sieve that should be placed in the pan a few inches from the bottom. Look at Figure 1, below. Figure 9: Filter Take all the must transfer to the pan filter. The mulch will st op the barley in a sieve and the liquid will fall to the bottom of the pot, as i s depicted in Figure 1. Through the hose connected to pump, the liquid remaining in the bottom of the pot will be recirculated by the apparatus. See the directi on of movement represented by the arrows in blue. The pump pulls the wort from t he bottom of the pot and throws it back into the pan. The flow must be controlle d by the valve must be located between the pump and the outlet of the pan. The f low should be low so as not to mix the crushed barley that will be deposited on the false bottom. Do not disturb the mulch during the filtering, because if you do i t the filth that is being retained by the mulch will again mix the juice. Use tr ansparent hoses to check when the wine is crystal clear at this point the wine i s filtered. The must be recirculated until the filter stays clean. "While the wo rt is filtered to enjoy putting seven liters of water in another pan to heat. He at the 7 liters of water until the temperature of 76 ° C maximum, which is the i deal temperature for filtering. This water will be used in filtering out. After the lens must be you should transfer it to another pot. At this point the hose t o redirect to another pot instead of playing the must back into the filter. Remo ve all filtered wort and separate in that pot. Then mix the water preheated with the bagasse is left inside the filter. A new filtering will be done now with th e new water was added. This should be done because there maltose in the bagasse is left in the filter. Remake a new filter with new water. After the new filter to remove the must from the same pot where I was the first part of filtering. He at over 7 liters of water to repeat the process. A total of 16 liters mosturação , plus seven liters of first washing the bagasse and more 7 liters of the second washing the bagasse, totaling 30 liters. However at the end of the filtering pr ocess will not have 30 liters, as part of the water is retained in the mulch of barley. Probably will leave between 25 and 28 gallons of wort. The mulch should be thrown in the trash can or want to be used to make the famous beer bread, but I never made this recipe. 4.5. Hopping Made filtering or boiling, we start the boil. In the boiling is that you add the hops and aromas and flavors are release d. Boiling also helps in achieving a more crisp wine. Before starting the boil i s necessary to clean the pan with the extractor valve, because this is what we w ill do the boiling pot. Place the pan with the wine in the fire and light tops. At this point it's safe to burn, now is to boil it.€Be careful when you start to boil because

it will foam up as the milk rises when one is hot, and can shed. Expect to achie ve boiling and this time start counting time. After 15 minutes of boiling add th e 15 grams of hop bitterness and simmer for 1 hour. After this time add the 15 g rams of aromatic hops and simmer for another 5 or 10 minutes at most. Do not boi l for too long with aromatic hops, because the substances that give the aroma ho ps are volatile. After the total time of 1 hour and 20 minutes remove from heat. After turning off the fire to make circular motions with the spoon into the pot for 1 or 2 minutes. This movement will cause the "dirt" decant the center of th e pan. Let the wine sit for 40 minutes. 4.6. Cooling few minutes before the end of decanting will prepare the system for cooling the wort. This cooling is very important because the yeast can not be added to the wort at a temperature above 25 ° C or they will die and must not be more than two hours waiting to be added the yeast. Therefore it is essential that this be done cooling. To cool the wort will be used cerpentina copper or steel. It must be coupled in a non-toxic hose that will be connected to the valve of the cooker extractor. And at the other e nd must also be connected to a hose and go to non-toxic fermentation tank. Look at Figure 2 below. Open the valve and let it transfer the wort to the fermentation tank. Stir the i ce that surrounds the cerpentina occasionally to get a better cooling. At the en d take care for the "trub" (dirt from the bottom of the pot) did not go to the f ermentation tank. It is important to mention that to cool 20 gallons of wort to 100 ° C to about 15 ° C is needed around 12Kg of ice. 4.7. Before closing the fe rmentation tank add yeast. Never place the yeast in the tank with the hot wort, because the yeast will die. Depending on the yeast that is used it will need to work at a specific temperature and if necessary put the tank in a refrigerator i n the proper temperature indicated by the manufacturer of yeast. Once sealed the tank after a day or so will begin to break air bubbles by hose should be dipped in water, according to Figure 3. This is a sign that fermentati on has started and is consuming the yeast maltose and reproducing. The fermentat ion time varies from yeast to ferment and also with the temperature at which thi s yeast will work. The hotter faster, but it is highly not recommended to put th e yeast to work outside the specified temperature for your type because you can lose all your work. Undesirable flavors can appear if you accelerate through the fermentation temperature. Let the yeast does his part in a timely manner, do no t rush. The fermentation time can vary from 5 to almost third days, but for the most common yeasts sold homemade beer must not exceed 15 days of fermentation. Figure 3 - Fermentation 4.8. Bottling After the fermentation is time to bottle the beer. If you prefer y ou can put beer in a beer barrel and withdraw as the final truth is that this pr oduct has been done is not beer, but beer, because we did not even pasteurized. Weighs about 5 grams of sugar to each bottle and put these five grams in each bo ttle to be used. You must do this so that it produces carbon dioxide inside the bottle. Never put too much sugar at this stage, because the bottles may burst an d cause accidents. 4.8.1. 4.8.2 bottling in bottles. Bottling barrels 4.9. Matur ation After bottling it is necessary to wait a while to form the gas in the beer and to mature. The maturation time is around 10-15 days. Leave the bottles in a cool place under luzl as it can change the beer or even spoil it. Remember that this product contains no preservatives and spoils so much easier than ordinary beers. Leave out the refrigerator for about three days to forming gas and then p lace in refrigerator. Well that's it, now is wait and enjoy. And good luck to yo u! 5. Where to get raw materials 5.1. Barley malt can be achieved in beer if you kn ow someone working in any of them, or you can buy in appropriate places by the w ay are rare in Brazil. Below the two places I recommend for the purchase of malt barley.

Malta Valley: Rua Jose Renato Commander Cursino Moura, 2001, CEP 12051-150, Taub até, SP, tel. (12) 225-9400, e-mail: malteriatbt@malteriadovale.com.br Agricultu ral Cooperative: http://www.agraria.com.br

5.2.€Hops The hops may be more difficult to be obtained from the malt. Because t hey do not adapt to the Brazilian climate, this plant needs to be imported from countries with colder climates where its production is feasible. In Brazil you c an find to purchase various types of hops at the sites below. WE Consultancy: http://www.weconsultoria.com.br 5.3. Like yeast hops, yeast is also not easily run into Brazil. It is an importe d product for the most part and difficult to access for home brewers. See below for places to get yeast for brewing craftsmanship. WE Consultancy: http://www.weconsultoria.com.br 6. Final Thoughts Take great care with the cleanliness of their equipment. The b eer is due to fermentation of bacteria, but if unwanted bacteria ferment in plac e of yeast, your beer can out completely different than expected. Caution with b acteria from his own body, avoid breathing over the wort from the boil and espec ially when put to ferment. Use a chlorine-free water, or boil water before use, since chlorine is volatile and evaporates easily. There are many considerations that can be made that are outside of my reach, the final'm no expert and if you said something wrong please correct me. Well that's it, we finished our brewing here and I hope this tutorial has helped you on something. Long live the beer! : O) 7. References MARTINS, S. M. How to brew. 2. ed. São Paulo: Icon Press, 1991. 78 p. Venturini Filho, W. G. Technology of Beer. Botucatu: Funep, 2000. 84p.