Own - The Brew Your Own Big Book of Homebrewing

2017 Quarto Publishing Group USA Inc.

Text 2017 Brew Your Own magazine

Photography 2017 Quarto Publishing Group USA Inc. unless otherwise noted below

First published in 2017 by Voyageur Press, an imprint of Quarto Publishing Group USA Inc.,

400 First Avenue North, Suite 400, Minneapolis, MN 55401 USA.

Telephone: (612) 344-8100 Fax: (612) 344-8692

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All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Voyageur Press titles are also available at discounts in bulk quantity for industrial or sales-promotional use. For details contact the Special Sales Manager at Quarto Publishing Group USA Inc.,

400 First Avenue North, Suite 400, Minneapolis, MN 55401 USA.

Digital edition published in 2017

Digital edition: 978-0-76035-480-3

Softcover edition: 978-0-76035-046-1

Library of Congress Cataloging-in-Publication Data

Title: The Brew Your Own big book of homebrewing : all-grain and extract brewing, kegging, 50+ craft beer recipes, tips and tricks from the pros / editors of Brew Your Own.

Other titles: Big book of homebrewing | Brew your own.

Description: Minneapolis : Voyageur Press, 2017.

Identifiers: LCCN 2016033863 | ISBN 9780760350461 (paperback)

Subjects: LCSH: Brewing--Amateurs manuals. | BISAC: COOKING / Beverages / Beer. | COOKING / Reference. | COOKING / General.

Classification: LCC TP570 .B8233 2017 | DDC 663/.3--dc23

LC record available at https://lccn.loc.gov/2016033863

Acquiring Editor: Thom OHearn

Project Manager: Caitlin Fultz

Art Director: Cindy Samargia Laun

Cover Design and Hand-Lettering: Jay Smith, Juicebox Designs

Book Design and Layout: Amelia LeBarron

Photography on pages Brew Your Own

Illustrations on pages by Chris Champine, Brew Your Own

Photography by Charlie Parker (pages , unless otherwise noted)

BIG BOOK OF
HOMEBREWING

ALL-GRAIN AND EXTRACT BREWING KEGGING 50+ CRAFT BEER RECIPES TIPS AND TRICKS FROM THE PROS

With the current popularity of craft beer and homebrewing, its easy to forget that we havent always had it so good. Homebrewing has only been federally legal in the United States since 1978. Those early years were trying at best. Newly able to step out of the shadows, free from the threat of arrest, homebrewers of the day faced the challenge of figuring out how to brew better beer. In the days before the Internet, they relied on information that came word of mouth from pro brewers. For ingredients, they sourced what they could from commercial breweries and health food stores. They cobbled together brewing setups from home cookware and restaurant supply stores.

The good news is that many of them overcame all these obstacles and made great beer. Because those early pioneers made beer tasty enough to convert friends to the hobby, there are now more than a million homebrewers in the United States alone. And with increased numbers comes increased strength. These days, we homebrewers can source pretty much any ingredient a pro brewer can, from highly modified base malts and specialty malts to a myriad of yeast strains. Even new hops have started to hit the homebrew market without much of a delay from the pros. A modern homebrewer can also brew on a system that rivals the efficiency of a commercial microbrewery. (Depending on your budget, it can look a lot like a commercial system as well!)

What do homebrewers across the decades have in common? They had to start somewhere. Brew Your Own magazine launched in 1995 to meet the needs of a growing demand for information about homebrewing, and we are proud to be a major source of information for hundreds of thousands of brewers from beginners to intermediate to advanced. BYO has grown to become the largest-circulation magazine for people interested in brewing their own beer. Thanks to our unique position, we have seen the evolution of homebrewing firsthand, from the bad old days of stale cans of extract and scrounging for yeast to the wonderful world we live in today.

Theres also homebrewings incubator effect, as many homebrewers have moved on to become influential craft brewers at the professional level. Chances are that limited-release you stood in line for last weekend was once just an idea in a homebrewers head, carefully calculated out as a 5-gallon (19 L) batch of beer brewed in a basement or garage, only to be perfected years later into the commercial beauty you hold in your hand today.

Throughout homebrewings evolution, we at BYO have always strived to provide fun, well-researched information that brewers of all levels can enjoy and learn from, including extract and all-grain brewing, advanced techniques, new equipment, commercial beers, and whats going on in homebrew clubs across the country (and sometimes the world). Here, in this book, we have written and collected what we feel is the most important information for learning to brew: the basics of how beer is brewed and packaged in a variety of ways, managing a proper fermentation, choosing and understanding ingredients, tips from the pros, and of course, some of our favorite clone recipes.

Whether youve already started your homebrewing journey and youve picked up this book to learn even more or youre reading this book before firing up your first batch, were glad youre part of the community. Homebrewing is both easy enough to try today and difficult enough to master that you can spend a lifetime perfecting your own system and techniques. We hope that this book is just one step on a journey that will keep you brewing for decades.

Betsy Parks, 2016