Section 5 – Appendices
References
The references used in the preparation of this book are listed by chapter. If a chapter does not have a listing, it indicates that the material is general knowledge and is available from several sources.
Section 1 - Brewing with Malt Extract
Chapter 1 - Crash Course
none
Chapter 2
Liddil, J., Palmer, J., Ward Off the Wild Things: A Complete Guide to Cleaning and Sanitation, Zymurgy, Vol. 13, No. 3, 1995.Palmer, J., Preparing for Brew Day, Brewing Techniques, New Wine Press, Vol. 4, No. 6, 1996.Talley, C., Five Star Affiliates, Inc. discussion, 2005.Theiner, E., Logic Inc., discussion, 2005.
Chapter 3 - Malt Extract and Beer Kits
Hansen, B., Briess Malt & Ingredients Co., discussion, 2004.Henry, M., Coopers Brewing Products Co., discussion, 2003Janes, A., Muntons PLC, discussion, 2003.Jiranek, V., Meneses, F.J., and Henschke, P.A., Survey Of Industrial Strains Of Saccharomyces Cerevisiae Reveals Numerous Altered Patterns Of Maltose And Sucrose Utilization, J. Inst. Brew. 108 (3), 310–321, 2002.Lodahl, M., Malt Extracts: Cause for Caution, Brewing Techniques, New Wine Press, Vol. 1, No. 2, 1993.Noble, R., International DiaMalt Co. Ltd., discussion, 2003.
Chapter 4
Chapter 4—Water for Extract BrewingDelange, A.J., Experiments in Removing Chlorine and Chloramine from Brewing Water, Brewing Techniques, New Wine Press, Vol. 7, No. 2, 1999.
Chapter 5
Brynildson, M., Hops and Dry Hopping, A Craftbrewers Perspective presentation at the SoCal Homebrewers Festival, Temecula, CA, 2005.Daniels, R., Designing Great Beers, Brewers Publications, Boulder, Colorado, 1996, pp. 91-106.DeKeukeleire, D., et. al., The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer, J.Inst.Brew. 108(1):86-93 2002.Garetz, M., Using Hops: The Complete Guide to Hops for the Craft Brewer, HopTech, Danville, California, 1994.High Quality Hops from the Yakima Valley Varietal Information, Yakima Chief Inc., Sunnyside, WA, 2003.Hopsteiner Varietal Information, S.S. Steiner, Inc., New York, 2003.Moir, M, Hops–A Millenium Review, J.Am.Soc.Brew.Chem 58(4): 131-146, 2000.Neve, R. A., Hops, Chapman and Hall, London, 1991, pp. 26-46.Olsen, R., et. al., Hop Variety Characteristics, Hopunion CBS, LLC., Yakima, WA, 2003.Pyle, N., Ed., The Hop FAQ, http://www.realbeer.com/hops/FAQ.html, 1994.Tinseth, G., discussion, 1995.Tinseth, G., The Hop Page, http://www.realbeer.com/hops/, 1995.
Chapter 6
Aquilla, T., The Biochemistry of Yeast, Brewing Techniques, New Wine Press, Vol. 5, No. 2, 1997.Cone, C., Lallemand Inc., (retired), discussion, 2003.Doss, G., Achieving Optimum Cell Growth and Fermentation Management, presentation at the Craftbrewers Conference, Philadelphia. PA, 2005.Doss, G., Wyeast Laboratories Inc., 2005.Fischborn, T., Lallemand Inc., discussion, 2005.Logsdon, D., Wyeast Laboratories Inc., discussion, 2001.McConnell, D., Yeast Culture Kit Co., discussion, 1995.Moline, R., Lallemand Inc., discussion, 1999.Raines, M.B., discussion, 1995.Reichwage, R., G.W. Kent Inc., discussion, 1995.Villa, K. Coors Brewing Co., discussion, 2000.Weix, P., Ed., The Yeast FAQ, ftp://ftp.stanford.edu/pub/clubs/homebrew/beer/docs/, 1994.White, C., White Labs Inc., discussion, 2005.
Chapter 7 - Boiling and Cooling
Barchet, R., Cold Trub: Implications for Finished Beer, and Methods of Removal, Brewing Techniques, New Wine Press, Vol.2, No. 2, 1994.Barchet, R., Hot Trub, Formation and Removal, Brewing Techniques, New Wine Press, Vol. 1, No. 4, 1993.Fix, G., discussion, 1994.Kunze, W., Technology Brewing and Malting, Intl. Ed., VLB Berlin, 1999.
Chapter 8 - Fermentation
Alexander, S., discussion, 1997.Casey, G., Origins & Controlling Esters & Higher Alcohols in Beer, presented at Rocky Mtn Microbrewing Symposium, Colorado, Colorado, 2005.Cone, C., Lallemand Inc., (retired), discussion, 2003.Doss, G., Achieving Optimum Cell Growth and Fermentation Management, presentation at the Craftbrewers Conference, Philadelphia. PA, 2005.Doss, G., Wyeast Laboratories Inc., 2005.Fischborn, T., Lallemand Inc., discussion, 2005.Fix, G., Fix, L., An Analysis of Brewing Techniques, Brewers Publications, Boulder Colorado, 1997.Fix, G., Principles of Brewing Science, 2nd Edition, Brewers Publications, Boulder Colorado, 1999.Korzonas, A., discussion, 1997.Kunze, W., Technology Brewing and Malting, Intl. Ed., VLB Berlin, 1999.Lewis, M.J., Young, T.W., Brewing, 2nd Edition, Kluwer Academic/ Plenum Publishers, New York, 2002.Logsdon, D., Wyeast Laboratories Inc., discussion, 2001.Palmer, J., Conditioning – Fermentation’s Grand Finale, Brewing Techniques, New Wine Press, Vol. 5, No. 3, 1997
Chapter 9 - Fermenting Your First
none
Chapter 10 - Brewing Lager Beer
Casey, G., Origins & Controlling Esters & Higher Alcohols in Beer, presented at Rocky Mtn Microbrewing Symposium, Colorado, 2005.Doss, G., Achieving Optimum Cell Growth and Fermentation Management, presentation at the Craftbrewers Conference, Philadelphia. PA, 2005.Doss, G., Wyeast Laboratories Inc., 2005.Fischborn, T., Lallemand Inc., discussion, 2005.Logsdon, D., Wyeast Laboratories Inc., discussion, 2004.Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder Colorado, 1996.White, C., White Labs Inc., discussion, 2005.
Chapter 11 - Priming and Bottling
Derdelinckx, G., et. al., Refermentation in Bottles and Kegs: A Rigorous Approach, Brauweld Intl., Vol. 11, pp. 156-164, 1992.Draper, D., discussion, February, 1996.Fix, G., Fix, L., An Analysis of Brewing Techniques, Brewers Publications, Boulder Colorado, 1997.Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder Colorado, 1996.Palmer, J., Sweetness: Brewing Sugars and How to Use Them, Brew Your Own, Vol. 10, No. 2, 2004.Venezia, D., Venezia & Co., discussion, 1998.
Section 2 - Extract and Steeping Grain
Chapter 12 - What is Malted Grain
Briggs, D. E., Hough, J. S., Stevens, R., and Young, T. W., Malting and Brewing Science, Vol. 1, Chapman & Hall, London, 1981.Briggs, D.E., Malts and Malting, Blackie Academic & Professional, London, 1998.Broderick, H. M., ed., The Practical Brewer – A Manual for the Brewing Industry, Master Brewers Association of the Americas, Madison Wisconsin, 1977.Fix, G., Fix, L., An Analysis of Brewing Techniques, Brewers Publications, Boulder Colorado, 1997.Gruber, M.A., The Flavor Contributions of Kilned and Roasted Products to Finished Beer Styles, Tech. Q. Master Brew. Assoc. Am., 38(4) 227-233, 2001.Hansen, B. Briess Malt & Ingredients Co., discussion, 2004.Kuske, D., Specialty Malts, Briess Malt & Ingred. Co., MBAA Short Course, Chilton, WI, 2005Lewis, M.J., Young, T.W., Brewing, 2nd Edition, Kluwer Academic/ Plenum Publishers, New York, 2002.Maney, L., discussion, 1999.Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder Colorado, 1996.Papazian, C., The Homebrewers Companion, Brewers Publications, Boulder Colorado, 1994.Wahl, R., Henrius, M., The American Handy Book of the Brewing, Malting, and Auxiliary Trades, Vol. 1, Chicago, 1908.
Chapter 13 - Steeping Specialty Grains
Gruber, M.A., Cold Water Extraction of Dark Grains, Zymurgy, Vol. 25, No. 1, 2002.Palmer, J., Beginner’s Guide to Using Grain in Extract Recipes, Brewing Techniques, New Wine Press, Vol. 4, No. 5, 1996.
Section 3 - Brewing All-Grain Beer
Chapter 14 - How the Mash Works
Bamforth, C.W., Barley and Malt Starch in Brewing: A General Review, MBAA TQ, 40(2), pp. 89-97, 2003.Bamforth, C.W., pH in Brewing: An Overview, MBAA TQ, 38(1): 1-9, 2001.Brigg, D.E., Malts and Malting, Blackie Academic & Professional, London, pp. 154-184, 1998Briggs, D. E., Hough, J. S., Stevens, R., and Young, T. W., Malting and Brewing Science, Vol. 1, Chapman & Hall, London, 1981.Briggs, D.E., Hough, J.S., Stevens, R., Young, T.W., Malting and Brewing Science, Volume 1, Chapman & Hall, London, pp. 235-280, 1981.Eglinton, J.K., Langridge, P., Evans, D.E., Thermostability Variation in Alleles of Barley Beta Amylase, J. Cereal Sci., 28: 301-309, 1998.Evans, D.E., Collins, H., Eglinton, J., Wilhemson, A., Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch During Wort Production to Predict Malt Fermentability, J. Am. Soc. Brew. Chem., 63(4): (galley proof), 2005Evans, D.E., van Wegan, B., Ma, Y., and Eglinton, J., The Impact Of The Thermostability Of Alpha Amylase, Beta Amylase And Limit Dextrinase On The Potential Wort Fermentability, J. Am. Soc. Brew. Chem. 61: 210-218, 2003.Fix, G., Principles of Brewing Science, 2nd Edition, Brewers Publications, Boulder Colorado, 1999.Jones, B.L, Marinac, L., The Effect of Mashing on Malt Endoproteolytic Activities, J. Agric. Food Chem. 50:858-864, 2002.Jones, B.L., Budde. A.D., How Various Malt Endoproteinase Classes Affect Wort Soluble Protein Levels, J. Cereal Sci., 41:pp 95-106, 2005.Jones, B.L., The Endogenous Endoprotease Inhibitors Of Barley And Malt And Their Roles In Malting And Brewing, J. Cereal Sci., 42: pp. 271-280, 2005.Jones, BL,. Budde, A.D., Effect of Reducing and Oxidizing Agents and pH on Malt Endoproteolytic Activities and Brewing Mashes, J. Agric. Food Chem., 51: 7504-7512, 2003.Jones. B.E., Endoproteases of Barley and Malt: A Review, J. Cereal Sci. 42: 139-156, 2005.Kunze, W., Technology Brewing and Malting, 2nd Edition, T. Wainwright, Ed., VLB, Berlin, pp.190-200, 1999.Kuroda, H., Maeba, H., Takashio, M., Enzymes that Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Malt, MBAA TQ, 40(1) pp 11-16, 2003.Lewis, M.J., Young, T.W., Brewing, 2nd Edition, Kluwer Academic/ Plenum Publishers, New York, 2002.Lewis, M.J., Young, T.W., Brewing, 2nd Edition, Kluwer Academic/Plenum Publishers, New York, pp. 233-250, 2001.MacGregor, A.W., Bazin, S.L, and Izydorczyk, M.S., Gelatinization Characteristics And Enzyme Susceptibility Of Different Types Of Barley Starch In The Temperature Range 48-78°C, J. Inst. Brew. 108: 43-47. 2002Maney, L., discussion, 1999.Moll, M., Beers and Coolers, Intercept LTD, Andover, Hampshire England, 1994.Muller, R., Factors Influencing the Stability of Barley Malt Beta-Glucanase During Mashing, J. Am. Soc. Brew. Chem. 53(3): 136-140, 1995.Muslin, E. H., Karpelenia, C.B., Henson, C.A., The Impact Of Thermostable Alpha Glucosidase On The Production Of Fermentable Sugars During Mashing, J. Am. Soc. Brew. Chem. 61:142-145, 2003.Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder Colorado, 1996.Osman, A.M., The Advantages Of Using Natural Substrate-Based Methods In Assessing The Roles And Synergistic And Competitive Interactions Of Barley Malt Starch-Degrading Enzymes. J. Inst. Brew. 108:204-214, 2002.Sissons, M.J., Taylor, M., Proudlove, M. Barley Malt Limit Dextrinase: Its Extraction, Heat Stability, and Activity during Malting and Mashing. J. Am. Soc. Brew. Chem. 63:104-110, 1995.Sjoholm, K., Macri, L.J., MacGregor, A.W., Is there a role for Limit Dextrinase in Mashing? Proc. Cong. Eur. Brew. Conv. 25:277-284, 1995.Stenholm, K., Home, S. A New Approach to Limit Dextrinase and its role in mashing. J. Inst. Brew. 105:205-210, 1999.Stenholm, K., Home, S. Pietila, K., Macri, L.H., MacGregor, A.W., Starch Hydrolysis in Mashing, Proc. Congr. Eur. Brew. Conv. 26:142-145, 1997.Yu-Lai Jin, Speers, R.A., Paulson, A.T., Stewart, R.J., Barley Beta Glucans and Their Degradation During Malting and Brewing, MBAA TQ 41(3) 231-240, 2004.
Chapter 15 - Understanding the Mash pH
Daniels, R., Designing Great Beers, Brewers Publications, Boulder Colorado, 1997.Delange, A.J., Experiments in Removing Chlorine and Chloramine from Brewing Water, unpublished, 2001.Delange, A.J., Understanding Alkalinity and Hardness – Part I, unpublished, 1999.Delange, A.J., Understanding Alkalinity and Hardness – Part II, unpublished, 2001.DeLange, AJ, discussion, 1998.Hanghofer, H., discussion, 1998.
Chapter 16 - The Methods of Mashing
Brynildson, M., Firestone Walker Brewing Co, discussion, 2004.Fix, G., Principles of Brewing Science, 2nd Edition, Brewers Publications, Boulder Colorado, 1999.Alexander, S., discussion, 2005.deLange, A.J., discussion, 2005.AJ Delange, J Palmer, J Donovan, Decoction Mash Equations for Promash Brewing Software, v.1.8, Sausilito Brewing Co., Santa Barbara, CA, 2003. Hansen, B., Briess Malt & Ingredients Co., discussion, 2004.Kunze, W., Technology Brewing and Malting, 2nd Edition, T. Wainwright, Ed., VLB, Berlin, pp.190-200, 1999.Mosher, R., Radical Brewing, Brewers Publications, Boulder, Colorado, 2004.Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder, Colorado, 1996.
Chapter 17 - Getting the Wort Out
Bonham, L.K., No-Sparge Brewing—An Old Technique Revisted, Brewing Techniques, New Wine Press, Vol. 6, No. 4, 1998.Conn, D., discussion, 2005.Donovan, J., Mechanics of No-Sparge Brewing, http://www.promash.com/nosparge.html, 2000.Gregory, G., discussion, 1998.Hansen, B., Briess Malt & Ingredients Co., discussion, 2005.Obenauer, D., CrankandStein Co., discussion, 2005.Palmer, J., Prozinski, P., Fluid Dynamics—A Simple Key to the Mastery of Efficient Lautering, Brewing Techniques, New Wine Press, Vol. 3, No. 4, 1995.Richman, D., discussion, April, 1995.Schwartz, K., A Formulation Procedure for No-Sparge and Batch-Sparge Recipes, http://home.elp.rr.com/brewbeer/files/nbsparge.html, 1998.
Chapter 18- What to Expect
Palmer, J., What to Expect When You’re Extracting, Zymurgy, Vol. 26, No. 1, 2003.
Chapter 19 - First All-grain Batch
none
Section 4 - Recipes, Experimenting, and Trouble
Chapter 20 - Favorite Recipes
Bergen, R., A Stout Companion, Brewing Techniques, New Wine Press, Vol. 1, No. 4, 1993.Bergen, R., American Wheat Beers, Brewing Techniques, New Wine Press, Vol. 1, No. 1, 1993.Bergen, R., California Steaming, Brewing Techniques, New Wine Press, Vol. 2, No. 1, 1994. Bergen, R., Porters – Then and Now, Brewing Techniques, New Wine Press, Vol. 1, No. 3, 1993.Daniels, R., Designing Great Beers, Brewers Publications, Boulder Colorado, 1997.Fix, G., L., Vienna, Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.Foster, T., Pale Ale, Brewers Publications, Boulder Colorado, 1990.Foster, T., Porter, Brewers Publications, Boulder Colorado, 1992.Jackson, M, New World Guide to Beer, Courage Books, Philadelphia Pennsylvania, 1988.Lewis, M., Stout, Brewers Publications, Boulder Colorado, 1995.Miller, D., Continental Pilsener, Brewers Publications, Boulder Colorado, 1990.Mosher, R., Radical Brewing, Brewers Publications, Boulder, Colorado, 2004.Renner, J., discussion, November, 1995.Richman, D., Bock, Brewers Publications, Boulder Colorado, 1994.Slosberg, P., The Road to an American Brown Ale, Brewing Techniques, New Wine Press, Vol. 3, No. 3, 1995.Tomlinson, T., India Pale Ale, Part 1: IPA and Empire, Brewing Techniques, New Wine Press, Vol. 2, No. 2, 1994.Tomlinson, T., India Pale Ale, Part 2: The Sun Never Sets, Brewing Techniques, New Wine Press, Vol. 2, No. 3, 1994.
Chapter 21 - Developing Your Own
Mosher, R., The Brewers Companion, Alephenalia Publishing, Seattle Washington, 1995.
Chapter 22 - Is my Beer Ruined?
IGold, Elizabeth, ed. Evaluating Beer, Brewers Publications, Boulder Colorado, 1993.Maney, L., discussion, 1999.Papazian, C., The Homebrewers Companion, Brewers Publications, Boulder Colorado, 1994.
Appendices
Appendix A - Hydrometers and Refractometers
ASBC Laboratory Methods for Craft Brewers, American Society of Brewing Chemists, Inc., St. Paul, Minnesota, 1997.
Appendix B - Beer Color
Palmer, J., Raise the Colors, Brew Your Own, Vol. 9, No. 3, 2003.Donovan, J., Promash Brewing Software, v. 1.8, Sausalito Brewing Co., Santa Barbara, CA, 2003 www.promash.comMosher, R., The Brewer’s Companion, Alephenalia Publications, Seattle, WA, 1994Daniels, R., Designing Great Beers, Brewer’s Publications, Boulder, CO, 1996Morey, D., “Approximating °SRM Beer Color”, hbd.org/babble/Color.htmDaniels, R., “Beer Color Demystified—Part III: Controlling and Predicting Beer Color,” Brewing Techniques, Vol.3, No.6, 1995Smythe, J.E., Bamforth, C.W., “Shortcomings in Standard Instrumental Methods for Assessing Beer Color,” J. Am. Brew. Chem., 58 (4): 165-166, 2000
Appendix C - Beer Clarity
Palmer, J., I Can See Clearly Now, Zymurgy, Vol. 26, No. 5, 2003.Ishivashi, Y. et al, “Development of a new method for determining beer foam and haze proteins by using the immunochemical method,” ELISA, J. Am. Soc. Brew. Chem. 54:177-182, 1996.Bamforth, C.W., “Beer Haze,” J. Am. Soc. Brew. Chem. 57(3):81-90, 1999.McMurrough, L. et al, “Interaction of proteoses and polyphenols in worts, beers, and model systems,” J. Inst. Brew. 91:93-100, 1985.Fix, G.J, Fix, L.A., “An Analysis of Brewing Techniques,” Brewers Publications, Boulder, CO, 1997. Goldammer, T., “The Brewers Handbook,” KVP Publishers, Clifton, VA, 1999.
Appendix D - Wort Chillers
none
Appendix E - Designing for Batch Sparging
Palmer, J., How To Build a Mash/Lauter Tun, Zymurgy, Vol. 25, No. 2, 2002.
Appendix F - Designing for Continuous Sparging
Kern, B.D., discussion, 2001.Palmer, J., Kern, B.D., Lauter Dynamics: Design Priorities Based on Fluid Flow Studies, Part I, Zymurgy, Vol. 24, No. 4, 2001Palmer, J., Kern, B.D., Lauter Dynamics: Design Priorities Based on Fluid Flow Studies, Part II, Zymurgy, Vol. 24, No. 5, 2001Taylor, D.G., The Importance of pH Control During Brewing, MBAA Tech Quarterly, 27(4) pp. 131-136, 1990.
Appendix G - Brewing Metallurgy
Casarett and Doull’s Toxicology, 2nd Edition, MacMillan Publishing Co., New York, 1980.Patty’s Industrial Hygiene and Toxicology, 3rd Edition, Vol. 2A, John Wiley and Sons Inc., New York, 1981.Owen, Charles, A., Copper Deficiency and Toxicity, Noyes Publications, Park Ridge, New Jersey, 1981.My thanks to Mike Maag—Industrial Hygienist with the Virginia Dept of Labor and Industry for helping me track down this information.
Notice of Liability
Neither the author, editor, contributors, or publisher assumes any responsibility for the use or misuse of the information contained in this book. It is the responsibility of the reader to exercise good judgment and to observe all local laws and ordinances regarding the production and consumption of alcoholic beverages.
Copyright 1999-2015 by John Palmer. All rights reserved. The contents of this site, in whole or in part, may not be reproduced in any form for redistribution (including non-commercial use on other websites) without the author’s permission.
Copyright 1999-2015 by John Palmer. All rights reserved. The contents of this site, in whole or in part, may not be reproduced in any form for redistribution (including non-commercial use on other websites) without the author’s permission.