be l g ia na n d

f r e n c ha l e

w it bie r

r y e a l e

piwogr o dziskie

FRUITBEER

a mer ic a nw h ea t

a mer ic a nr ye

CHERRY/SOUR

CHERRYBEER

a pr ic o tBEER

aust r a l ia nspa r kl ing

a l e

a mer ic a na mbe r

a l e

br e t tbee r

woo daged wil dspecia l it y

bee r

mixedf er mentat io n

bee r

f r u it e dw h e a t s

It a l ia nGr a pe

Al e

a mer ic a nbr o w n

a l ebl a c k

ipa

o l dipa

o l da l e

Br it is hSt r on g

Al e

in d iaw h it e

ipa

in d iar e d ipa

impe r ia lipa

e n g l is hipa

Ry eIPA

Be l g ia nIPA

IPAARGENTA

e a s tc o a s t

ipa

a me r ic a nipa

w e s tc o a s t

ipa

pr e miu mbit t e r

sta nda r d/o r dina r y

bit t er

esb(ext r a

specia l /st r on gbit t er )

br o w npo r t e r

e n g l is hba r l e y-

w in e

s c o t t is hl ig h t

/ 60

s c o t t is hh e a v y

/ 70

s c o t t is he x po r t

/ 80s c o t t is h

w e e h ea v y

/ 90

r o bu s tpo r t e r

w h e a tw in e

a mer ic a ns t r on g

a l ew in t e r

w a r me ra l e

a mer ica nba r l e y-

w in e

h e f e w e iz e n

Licht enha iner

weissbier

be l g ia nda r k a l e

Ou dBr u in

be l g ia ns t r on g

a l e

t r ipe l

Tr a ppis tSin g l e

d u bbe l

qua dr upel

pa l ek e ll e r

bie r

a mbe rk e ll e r

bie r

eur o pea npa l e

l ager

eur o pea na mber l ager

eur o pea nda r k l ager

ma l tl iq u o r

ic ebee r

Kent uckyCo mmon

f o r eign/e x t r as t o u t

t r o pic a ls t o u t

choco l at es t o u t

c o ff e es t o u t

bu r t o npa l ea l e

Br it is hGo l d e n

Al e

l ig h tbee r

mun ic hh e ll e s

d u n k l e rbo c k

e is bo c k

d o ppe l -bo c k

t r a dit io na lbock

be r l in e rw e is s e

g o s e

k r is t a l -w e iz e n

Ja pa n es eWh ea tBee r

w e iz e nbo c k

ma ibo c k /hell es

h e ll e s /e x po r t

do r t munderexpo r t

be l g ia npa l ea l e

bl o n d ea l e

s a is o n

Fin n is hs a h t i

s t e a m bee r

Biè r ed e

Ga r d e

Bièr e decha mpagne be l g ia n

s pec ia l it ya l e

f l a n d e r sr e d

a l e

AMERICANHYBRID

s o u r

l a g e r

l a mbic

f r u it

unbl ended

g u e u z e

f a r o

k r ie k

pê c h e

ca s s is

d r u if

a a r d be i

ma r s

d u n k e lw e iz e n

düssel do r fa l t bier

do r t munder

k öl s c h

r auchbier

v ie n n al a g e r

k e ll e rbie r

g e r ma npil s n e r

bo hemia npil s n e r

a me r ic a npil s n e r

a mer ic a nda r kl a ger

pr emiuma mer ic a n

l a ger

a mer ica nl ightl ager

a mer ic a na mbe rl a g e r

a me r ic a npa l e

l a g e ra mer ic a nimpe r ia lpil s n e rca l if o r nia

co mmon

o a t me a ls t o u t

a mer ic a npo r t e r

a me r ic a ns t o ut

c r e a ma l e

r u s s ia nimpe r ia l

s t o u t

f l a v o r e ds t o u t

mil k /s w e e ts t o u t

ir is hs t o u t

e n g l is hpo r t e r

ba l t icpo r t e r

a mer ic a na dj unc t

l a ger

mun ic hl a g e r

Mä r zen/Okt o ber f est

bo c k

s c h w a r z -bie r

w e iz e n -bie r

r o g g e n -bie r

pu mpk ina l e

c h il ea l e

a mer ic a nbr o w n

a l e

a mer ic a nw h ea t

a l e

a me r ic a npa l ea l e

a mer ic a nw il da l e

pa l ea l e

r e dir is ha l e

bit t e r

d o u bl eipa

s c ot c ha l e

ba r l e y-w in e

s t r on gpa l e a l e

e n g l is hpa l ea l e

in d iapa l ea l e

s t o u t /po r t e r

e n g l is hbr o w n

a l e

so ut her nbr ow n

a l e

l o n d o nbr o w n

a l e

no r t her nbr own

a l e vegeta bl ea l e

g e r ma na l e

g e r ma nl a g e r

eur o pea nl a ger

pil s n e r

a mer ica nl a ger

g o l d e na l e

f r a mbo ise

j a pa neser ice bee r

mil da l e

r a spber r yBEER

THEBREWING MANUAL

We should all admit that everybody have at least once thought about brewing their own high quality home beer. It might originate from a love for tasty craft-beers or from the desire to show ourselves better than our peers. Whatever the reason, by now, reaching the noble goal of homebrewing is ripe for the taking.

The following document aims to please both those who have not yet known anything about the art of brewing and those who are only looking for new and unexplored areas or recipes of the beer making. In the first section, we’d like to give you a brief summary of how the process of home brewing is built up, while in the second section we are offering four successful recipes tested by hundreds of home brewers.Read the Brewing Manual carefully and – most importantly – enjoy yourself! Re-member that brewing has every potential to be more than a simple hobby – to be a passion for beer enthusiasts all around the globe!

THE BREWING MANUAL

FOR BEGINNERS

MASHING

Preparing your wort (non-alcoholic „beer juice” ready for fermentation) starts with mashing the malt you use as a base for the beer. Most beers are based on barley malt, but nowadays there are many other types of fermentables that can be used for the same goal. Mashing is supposed to break out all sugars from the malt. Different methods are used for mashing, but the most efficient one is to break different saccharides (or sugars) on different temperatures. These are called mashing steps. The longer the steps, the more sugar is broken out from the malt grains. During mashing, we use heated water to get as many sugars from the malt as possible. It’s very important to maintain a given temperature for a longer time, ensuring that the saccharides reacting on that temperature will all be affected.

SPARGING

Sparging is not always used for brewing, so we can easily call it an optional phase of making beer. The main benefit from sparging is a higher efficiency – which means that we can more efficiently get sugars from our malt. Using freshly heated clear water, we can wash through the grains again, after mashing pulling out many sugars that otherwise would have been left behind. And remember: the more sugars we break out from the malt, the more alcohol we will be able to produce during fermentation.

HOPPING

Now that our wort includes sugars, we have a fairly good guess at how our beer will look like. However, many flavours, aromas, and the beer’s bitterness come from the hops, these cone-flowers of the hop plant. Beer science distinguishes aroma and bitter-hops, respectively. While the former are responsible for the main characteristics of flavour in our beer, the latter are the reason why it will taste just tastefully bitter. However, to gain these characteristics, we must first heat our wort to boiling temperature, since the acids inside the hops will activate only at that temperature. It is important to remember: bitter hops need a much longer boil-ing time than aroma hops!

FERMENTATION

Once we have our hopped wort full of precious sugars, the only thing we need is to cool it down to a temperature where our chosen yeast will be activated and put the wort away her-metically closed until the yeast does its job.Never forget to choose the right kind of yeast for the type of your beer, and to check at which temperature will the yeast start the fermentation process.

Keep in mind: the following recipes were planned for a 20 liter batch of wort in a Brewie. While using different home brewing equipment, make sure that you’ve changed the ingredi-ents proportionately!

home brewing 101

Brewing your own craft beer is a meticulous, but a highly rewarding activity. To reach the result of a tasty craft beer, one must be aware of the different brewing steps that lead there.

SECTION1

AMERICAN PALE ALECATEGORY:

REDNECK HOPSTER

BREWIE RECIPES

THIS BEER IS

Highly drinkable, suitable for every kind of beer-time. To say that the Redneck Hopster is handcrafted is surely not an overstatement. It will be a homebrewed beer of modern style, with a twist of dry hopping to perfect the beverage.

WEBSHOP

Redneck Hopster

RECIPE

Gergely Földesi

READY TO TASTE

after 6 weeks

DIFFICULTY

Medium

ORIGIN

USA

BASICS

IBU: 40

SRM: 6

ABV: 5%

FG: 1.014

OG: 1.053

BREWER’S TIPSince the Redneck also includes a higher amount of dry hops, an appropriate balance must be found between maturing time and freshness of the hop aromas (which gradually decrease by time).

FOOD PAIRING

Cheddar, Merlemont Steaks, Sweet Potatoes

GLASSWARE

Teku Nonic Pint

SERVING TEMPERATURE

7-9°C / 44-48°F

INGREDIENTS

PROCESS DETAILS

Mashing steps (17 liters)52˚C 10 min 62˚C 40 min72˚C 30 min

Sparging: 80˚C, 20min, 10l

Hopping:Simcoe 50minAmarillo 30minSimcoe 20minAmarillo 10minSimcoe endAmarillo endAmarillo dryhopping after 5 days

Cool to: 22˚C

when using Brewie:Mash in: 52˚C, 17l

Hopping: delayed hopping 30min1 Simcoe 50 min2 Amarillo 30 min3 Simcoe 20 min4 Amarillo 10 minAmarillo dryhopping after 5 days

MALT

HOPS

YEAST

METHOD/ TIMINGS

Fermentation temperature: 12-15˚C

PRIMARY FERMENTATION

8-10 days

name

Vienna

Melanoidin 25

name

Simcoe

Amarillo

S 189