Units of study
Introduction to extract brewing: Blonde Ale w/ dry yeast
Sanitation
Equipment
Ingredients
Brewing demonstration, explanation of the entire process (extract, malt, hops, water, chemistry, styles, etc.)
Discussion of the overlying process of wort production, malt extract, hops and the varieties, water, SRM, IBU, BJCP guidelines. The overall history of beer and impact on the world.
Partial mash Brewing: IPA w/ liquid yeast
Grain conversion
Yeast types
Hop varieties
History of IPAs, hops used traditionally and currently to date. Discussion on malt, malting and kilning process and varieties.
Partial mash brewing cont.
Grain conversion
Yeast propagation
Hop utilization
All-grain brewing: Imperial Stout w/ combo liquid and dry yeast
Equipment set-up
Mashing/sparge/vorlauft
History
Recipe formulation
Basic water chemistry
Packaging options, ageing, barrels, corni kegs, etc. Lagering options, temperature control.
Advanced equipment, legality know how, packaging, demo of bottling and kegging.
