A guide to craft brewing by John Alexander

By John Alexander

The advisor to Craft Brewing explains find out how to brew your personal beer in transparent and simple phrases, making this well known and worthwhile pastime obtainable to all.

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Always store plastic containers away from damaging sunlight. Table 2 Corrections to be applied to a 60°F saccharometer to give gravity of worts at 20°C Table 3 Corrections to be applied to a 20°C saccharometer to give gravity of worts at 20°C CHAPTER 3 BARLEY, MALTING AND MALTS BARLEY Barley is an ancient cereal that has been cultivated in Mesopotamia, the breadbasket of the ancient world, since at least 6,000 years BC. It may have found its way to Britain with the Phoenicians, who made their way to our shores in the eighth century and traded grain for Cornish tin.

Typical extracts are 304–6 LDK; colour is 5 EBC°. Malt, nature’s bounty. Scottish Pale Malt This malt is usually kilned to a slightly darker hue at 5–7 EBC°, with diastatic levels of 60°L. Spring-sown Optic, Chalice and Decanter, however, are the dominant varieties, with extracts of 305–308 LDK. 65 per cent and need not be as fully modified as pale malt. The slightly higher nitrogen content means that up to 25 per cent of adjuncts can be used without adversely diluting the essential FAN required for yeast growth.

Always store plastic containers away from damaging sunlight. Table 2 Corrections to be applied to a 60°F saccharometer to give gravity of worts at 20°C Table 3 Corrections to be applied to a 20°C saccharometer to give gravity of worts at 20°C CHAPTER 3 BARLEY, MALTING AND MALTS BARLEY Barley is an ancient cereal that has been cultivated in Mesopotamia, the breadbasket of the ancient world, since at least 6,000 years BC. It may have found its way to Britain with the Phoenicians, who made their way to our shores in the eighth century and traded grain for Cornish tin.

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