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A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
A hotter rest results in a fuller-bodied, sweeter beer as α-amylase produces more non-fermentable sugars. 66 °C (151 °F) is a typical rest temperature for a pale ale or German pilsener, while Bohemian pilsener and mild ale are typically rested at 67–68 °C (153–154 °F).
Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely
The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
Heat oven to 375 degrees F. Lightly grease a 9-by-5-inch loaf pan; set aside. In a large bowl, whisk flour, sugar, baking powder and salt to combine.
Mashout is the term for raising the temperature of the mash to 77 °C (170 °F). This stops the enzymatic conversion of starches to fermentable sugars , and makes the mash and wort more fluid. Mashout is considered especially necessary if there is less than 3 liters of water per kilogram of grain (3 pints of water per pound of grain), or if the ...
In a large bowl, whisk flour, sugar, baking powder and salt to combine. Add beer; stir until just combined. Fold in Gruyere cheese and rosemary. Pour batter into prepared pan; smooth top. Pour melted butter evenly over top of bread. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.