$30 off During Our Annual Pro Sale. View Details »

Homebrew – As in beer, not the package manager 

Homebrew – As in beer, not the package manager 

Slides from my presentation on homebrewing at the January 2014 Helsinki Ruby Brigade meet-up

Matias Korhonen

January 13, 2014
Tweet

More Decks by Matias Korhonen

Other Decks in How-to & DIY

Transcript

  1. Homebrew
    As in beer, not the package manager
    Image credit: Kelly Teague. CC BY-SA http://flic.kr/p/4uPyUC

    View Slide

  2. Who am I?
    Matias Korhonen!
    Coder (and now a novice homebrewer)
    I work for Kisko Labs
    I tweet as @matiaskorhonen
    http://matiaskorhonen.fi

    View Slide

  3. Piranhas Home About Feedback Created by Matias Korhonen
    Find the cheapest store for your books
    Ever checked the price for a book on Amazon.com and
    Amazon.co.uk and realised that there's a big difference?
    Title, author, keywords, or ISBN
    South Africa
    Save money by comparing prices between Amazon stores and the Book Depository. It's
    super easy because we calculate the shipping costs and currency conversions for you.
    Tweet
    Tweet 51 37
    Recommend
    Recommend Share
    Share
    Search
    I also run piranhas.co
    A book price comparison site. Check it out.

    View Slide

  4. No really

    View Slide

  5. Go on…

    View Slide

  6. I’ll wait.

    View Slide

  7. That address was
    http://piranhas.co

    View Slide

  8. Disclaimer
    I’ve only been doing this for a very short while.
    Take everything I say with a large pinch of salt,
    I might be lying about everything!

    View Slide

  9. You should take notes, there will
    be a quiz afterwards.
    Image credit: David Morris. CC BY http://flic.kr/p/4JasvT

    View Slide

  10. Just kidding, there’s no quiz

    View Slide

  11. Instead there will be a two page
    essay assignment

    View Slide

  12. Why would you want to make
    your own beer?
    Image credit: Moritz Grunwald. CC BY-NC-SA http://flic.kr/p/9Vj8pY

    View Slide

  13. Why?
    • It’s fun
    • I like beer
    • You learn a lot about beer
    • It’s cheaper (in the long run)
    • Did I mention that I like beer? Good beer.

    View Slide

  14. Isn’t it a lot of work?
    • Yes and no
    • The whole process takes about a month
    • But there are only about 2 days when you actually have to do stuff
    • Programming is hard work too but that doesn’t stop me

    View Slide

  15. What is beer made out of?

    View Slide

  16. What is beer (typically) made of?
    http://flic.kr/p/gZm13B http://flic.kr/p/4XG3CC http://goo.gl/l7VwYz http://goo.gl/iGGf2F
    Water Malted barley Hops Yeast

    View Slide

  17. How do you turn those four
    ingredients into the magical elixir
    that is beer?

    View Slide

  18. It just takes a mere five steps…
    Mash Boil Cool & Pitch Ferment Bottle
    CC BY-NC http://flic.kr/p/6MSKKK
    CC BY-NC http://flic.kr/p/97Rsr2
    CC BY-NC-SA http://flic.kr/p/5Pkq8f
    CC BY-NC http://flic.kr/p/7rWa8e
    1 2 3 4 5
    http://instagram.com/p/iwUPEEAlZr

    View Slide

  19. The essentials of beer making
    1. Malted barley is soaked in hot water to release the malt sugars.
    2. The malt sugar solution is boiled with Hops for seasoning.
    3. The solution is cooled and yeast is added to begin fermentation.
    4. The yeast ferments the sugars, releasing CO2 and ethyl alcohol.
    5. When the main fermentation is complete, the beer is bottled with a
    little bit of added sugar to provide the carbonation.
    Source: How to Brew by John Palmer. http://www.howtobrew.com/intro.html

    View Slide

  20. Homebrewing options
    • All-grain
    • You start from malted grain and do everything yourself
    • Extract brewing
    • i.e. someone else has done the hard work of mashing for you
    • Partial mash
    • Small mash + malt extract for the bulk of the fermentables

    View Slide

  21. What I went for
    • All grain, specifically something called BIAB
    • Brew In A Bag

    View Slide

  22. Brew in a what now?
    Image credit: Damian. CC BY-NC-SA http://flic.kr/p/bz1KeK
    Brew in a bag.
    Bag.

    View Slide

  23. Originates from Australia.
    Possibly. Maybe. It’s a bit unclear.
    Image credit: Rodrigo Gianesi. CC BY http://flic.kr/p/4p3nVT

    View Slide

  24. The mash and the boil happen
    in the same vessel.
    "
    No separate sparging step.

    View Slide

  25. BIAB: Brew in a bag
    • Advantages:
    • less equipment
    • less work
    • Disadvantages:
    • Doesn’t scale up too well

    View Slide

  26. Why all-grain? Why BIAB?
    • Why all-grain?
    • All-grain was the most interesting option
    • Gives you the most control
    • More options in the ingredients you can use
    • Why BIAB?
    • Less stuff to acquire/store
    • Less work. I am a lazy man.

    View Slide

  27. BIAB Equipment
    • A big kettle (25-30 litres)
    • A fermenter (30 litres)
    • A wort chiller
    • Bottles (say 40 × 500ml)
    • A bag for mashing
    • A hydrometer + 250ml
    graduated cylinder
    • A bottling wand
    • A thermometer
    • An (automatic) syphon

    View Slide

  28. Questions?

    View Slide

  29. I want to know more!

    View Slide

  30. How to Brew
    by John Palmer
    The definitive guide to making beer,
    covers the basics and some advanced
    knowledge.
    "
    http://goo.gl/k8Qwb1

    View Slide

  31. Site Map
    Introduction
    Section 1
    Brewing Your First Beer With
    Malt Extract
    Section 2
    Brewing Your First Extract
    and Specialty Grain Beer
    Section 3
    Brewing Your First All-Grain
    Beer
    Section 4
    Formulating Recipes and
    Solutions
    [an error occurred while
    processing this directive]
    Contents
    Introduction
    Acknowledgements
    Glossary
    Equipment Descriptions
    Section 1 - Brewing Your First Beer With Malt Extract
    Chapter 1 - A Crash Course in Brewing
    1.0 What Do I Do?
    1.1 Brew Day
    1.2 Fermentation
    1.3 Bottling Day
    1.4 Serving Day
    1.5 Read On! Brew On!
    Chapter 2 - Brewing Preparations
    2.0 The Road to Good Brewing
    2.1 Preparation
    2.2 Sanitation
    www.howtobrew.com/sitemap.html
    An older edition of the How to Brew book (for free)

    View Slide

  32. Home Quick Start About Resources
    Beginner’s Guide To The Home Brew
    Beginner’s Guide To The Home Brew
    Manual : Start Brewing Now!
    Manual : Start Brewing Now!
    If you’re new to home brewing you’ve come to the right
    place.
    This page will get you going in the right
    direction, as well as introduce you to
    the Home Brew Manual.
    Get email updates:
    Write your email address here!
    Sign up now >>
    Sign up now >>
    homebrewmanual.com
    Photo illustrated guides of basic brewing techniques

    View Slide

  33. Radical Brewing
    by Randy Mosher
    Historical information about brewing.
    Lots of recipes, some of them quite odd
    (in a good way!).
    "
    http://goo.gl/4x6Hn1

    View Slide

  34. www.brewtoad.com
    Recipes (this is the site I use for designing my beers)

    View Slide

  35. HOME RECIPES INGREDIENTS EQUIPMENT PROCEDURES BREWING TERMS
    HELP
    PAGE TOOLS
    login or register
    MENU
    www.HomebrewersAssociation.org
    BEER RECIPES
    Recipes are listed by Beer Judge Certification Program Categories, based on the 2008 Revision of
    the 2004 Guidelines Copyright © 2008, BJCP, Inc.
    1. Light Lager 9. Scottish and Irish Ale 17. Sour Ale
    2. Pilsner 10. American Ale 18. Belgian Strong Ale
    3. European Amber
    Lager
    11. English Brown Ale 19. Strong Ale
    4. Dark Lager 12. Porter 20. Fruit Beer
    5. Bock 13. Stout 21. Spice/Herb/Vegetable beer
    6. Light Hybrid Beer 14. India Pale Ale (IPA) 22. Smoke-Flavored and Wood-
    Aged Beer
    7. Amber Hybrid Beer 15. German Wheat and Rye
    Beer
    23. Specialty Beer
    8. English Pale Ale 16. Belgian and French Ale
    wiki.homebrewersassociation.org/BeerRecipes
    Recipes

    View Slide

  36. Updated: December 27, 2013
    Beer Judge Certification Program (BJCP)
    Contacts | Privacy Policy | FAQ | Sitemap
    The purpose of the Beer Judge Certification Program is to promote beer literacy and the
    appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and
    rank beer judges through an examination and monitoring process.
    The BJCP was founded in 1985 and has administered the Beer Judge Examination to 7,588
    individuals worldwide. 4,632 are currently active judges in the program, with 697 holding the rank
    of National or higher. Since we started keeping detailed records, our members have judged over
    873,312 beers and we have sanctioned over 5,599 competitions.
    For the current year, 119 exams have been registered. Exams have been given to 0 examinees.
    Organizers have registered 78 competitions. More detailed statistics can be found in the
    Database Reports section of the website.
    December 2013
    New Documents Available
    A completely revised Competition Handbook is now available. Thanks to "Grand Master Steward" Luann Fitzpatrick for
    leading the effort. It contains modern best practices and advice for running homebrew competitions based on experiences
    from many large events.
    The Exam Directors have completed a new best practices document for Exam Administrators that supplements and expands
    Quick
    Navigation
    Style Guidelines
    Web version (quick lookup)
    Competition Center
    Scheduled competitions
    Online registration
    Organizer reporting
    BJCP Exam Center
    Scheduled exams
    http://www.bjcp.org
    Beer Judge Certification Program. Mostly for information about beer styles.

    View Slide

  37. Wiki Seuratut blogit
    Etusivu
    UKK Etsi Rekisteröidy Kirjaudu sisään
    Näytä vastaamattomat viestit • Näytä aktiiviset viestiketjut
    Tänään on Su Tammi 12, 2014 21:03 pm
    Etsi…
    ALOITA TÄSTÄ AIHEET VIESTIT UUSIN VIESTI
    Neuvoja ja vinkkejä
    Aloittajan hyötypaketti. Usein kysyttyjen kysymysten vastauksia ja muitakin neuvoja
    oman oluen tekemisen aloittamiseen.
    Valvojat: Elmo, suorama, Veteraanit
    10 97 Kirjoittaja Miguel
    Su Marras 17, 2013 13:12 pm
    PANOLA AIHEET VIESTIT UUSIN VIESTI
    Uutteesta
    Uutteesta ja valmispakkauksista valmistus.
    Valvojat: äyni, Elmo, suorama
    220 3189 Kirjoittaja Routa
    La Tammi 11, 2014 12:58 pm
    kotiolut.com
    Finnish homebrewing forum

    View Slide

  38. Follow RSS | Email
    No Sparge Beer Brewing for All Grain Brewers
    by BRAD SMITH on JANUARY 11, 2014 · 0 COMMENTS
    No sparge brewing offers an attractive alternative for those who don’t want to deal with the hassle of fly sparging
    or batch sparging by using a full volume mash in an single step – just mash and drain. All grain beer brewers are
    always looking for shortcuts when brewing beer. Its not that we’re lazy, […]
    New BeerSmith Tutorial Videos Available
    by BRAD SMITH on JANUARY 7, 2014 · 0 COMMENTS
    I’m often asked about the best way to learn how to use BeerSmith software? The best way to get started is by
    visiting our video page at BeerSmith.com/video – which has detailed tutorials on how to use BeerSmith 2.
    There are some 28 videos in all covering BeerSmith desktop, BeerSmith mobile and our BeerSmithRecipes.com
    O V E R 6 M I L L I O N S E R V E D !
    To search, type and hit enter
    B E E R S M I T H 2 . 2 I S H E R E !
    CD now on Amazon Prime!
    BeerSmith Mobile App
    for Android/iPhone
    BeerSmith Software Download Order Features Book Recipes Forum Podcast Free Newsletter
    BeerSmith Home Brewing Blog
    Get weekly articles on home brewing, beer styles, and making beer recipes
    H O M E A B O U T L I N K S G U I D E S U B S C R I B E B R E W W I K I R E C I P E S
    beersmith.com/blog
    Makers of software for brewing. The blog and podcast have a lot of good content.

    View Slide

  39. HSY
    Vedenpuhdistus
    Käyttölaboratorio
    Keskimääräinen veden laatu Pitkäkosken, Vanhankaupungin
    ja Dämmanin vedenpuhdistuslaitoksilla 1.1 - 30.9.2013
    Analyysi Yksikkö Laatusuositus/-
    vaatimus
    Pitkäkoski
    Vanha-
    kaupunki Dämman
    enimmäis-
    pitoisuus
    Lämpötila °C 5,6 5,4 11,0
    Alkaliteetti * mmol/l 0,7 0,7 0,5
    Ammoniumtyppi, NH4
    -N * mg/l 0,13 0,12 0,15 0,5
    Kokonaiskloori mg/l 0,39 0,38 0,48
    Kokonaiskovuus * °dH 3,0 3,0 4,0
    Org. kokonaishiili, TOC * mg/l 1,7 1,7 2,5 b)
    Permanganaattiluku * mg/l < 5 < 5 5,6
    pH * 8,5 8,5 8,3 6,5 9,5
    Sameus * FTU 0,09 0,06 0,10 a)
    Sähkönjohtavuus * mS/m 15,0 15,2 20,0 250
    Kloridi * # mg/l 5,1 5,2 8,7 250
    Sulfaattirikki # mg/l 8,4 8,7 16
    Fluoridi * # mg/l 0,1 <0,1 <0,1 1,5
    Kalsium, Ca * # mg/l 18 20 25
    Magnesium, Mg * # mg/l 1,4 1,6 1,4
    Natrium, Na * # mg/l 5,4 5,8 6,4 200
    Kalium, K * # mg/l 1,4 1,4 0,8
    Puhdistettu vesi
    shots.matiaskorhonen.fi/Helsinki-water-profile_mzb68x.pdf
    Helsinki water report

    View Slide

  40. Shops and stores
    • Finland
    • http://www.shop.brewcat.fi/ *
    • http://www.lappo.fi/
    • http://www.kotiviini.fi/ * (also a physical store in Vantaa)
    • Abroad
    • Brouwland: http://www.brouwland.com/en/ (Belgium)
    • Brew UK: http://www.brewuk.co.uk/store/ (England)
    * I’ve actually ordered from these

    View Slide


  41. View Slide

  42. Decent brewing software
    There’s a free idea for you

    View Slide

  43. There’s a lot of terrible looking
    apps and sites out there

    View Slide

  44. HOME RECIPES INGREDIENTS EQUIPMENT PROCEDURES BREWING TERMS
    HELP
    PAGE TOOLS
    login or register
    MENU
    www.HomebrewersAssociation.org
    EAST INDIA PALE ALE - SINGLE MASH RECIPE
    Big Brew 2011
    This is an English recipe from the 1800s that comes from “India Pale Ale,” by Steve Wagner and
    Mitch Steele, an upcoming book from Brewers Publications.
    For a 5.3 gallon (20 L) yield for a 90 minute boil
    O.G.: 1.067
    F.G.: 1.014
    IBU: 74
    ABV%: 7.5% ABW%: 6%
    BURTON ON TRENT WATER
    Calcium (Ca) 268 ppm
    Magnesium (Mg) 62 ppm

    View Slide

  45. Follow RSS | Email
    BeerSmith 2 Features
    Find out how to design world class beers at home, improve your brewing experience and simplify your brewing day. As you gain
    in experience, BeerSmith grows with you.
    Download your free 21 day trial now!
    New Features in BeerSmith 2.2 and BeerSmith Mobile!
    BeerSmith Mobile is now available for Android, iPhone, iPad and the Kindle Fire
    Easily move recipes between devices with the BeerSmith recipe cloud – search thousands of recipes instantly!
    New brewday timer makes your steeping, mashing and boiling a snap!
    Design Great Beer at Home
    Design award winning beers with BeerSmith by matching the style
    and color of classic beers from around the world. Instantly search
    and use over 10,000 recipes on BeerSmithRecipes.com within
    BeerSmith.
    Watch BeerSmith In Action!
    Watch our BeerSmith 2 Video Tutorials – The world’s most advanced
    beer brewing software.
    Fun Fast and Easy to Use
    Now on the Macintosh!
    O V E R 6 M I L L I O N S E R V E D
    To search, type and hit enter
    B E E R S M I T H S O F T W A R E
    CD now on Amazon Prime!
    BeerSmith Mobile App
    for Android/iPhone
    M Y W E E K LY N E W S L E T T E R
    Join 37,322 Tot Subscribers
    Name:
    Email:
    Download Order Features Book Recipes Forum Blog/Podcast Support Videos Newsletter
    BeerSmith Home Brewing Software
    BeerSmith Home Brewing Software, Recipes, Forum, Blog, Podcast and More
    H O M E F A Q W H O L E S A L E B E E R S M I T H 1 . 4 C O N T A C T U S B E E R S M I T H R E C I P E S B R E W W I K I H E L P F I L E S S U B S C R I B E

    View Slide

  46. Home BeerSmith Software: Download Order Book Forum Blog/Podcast Newsletter
    Search Recipes
    Users
    BeerSmith Recipe Cloud
    The Official BeerSmith Recipe Sharing Site
    Home Search Login Upgrade Register Help
    Tweet
    Tweet 0
    English Mild Ale - 50%
    All Grain Recipe
    Submitted By: jheidster (Shared)
    Members can download and share recipes
    Batch Size: 5.50 gal Style: Mild (11A)
    Boil Size: 8.18 gal Style Guide: BJCP 2008
    Color: 22.3 SRM Equipment: 17 Gallon Kettle with 12.5 Gallon Mash Ttun
    Bitterness: 22.6 IBUs Boil Time: 90 min
    Est OG: 1.043 (10.6° P) Mash Profile: Single Infusion, Light Body, No Mash Out
    Est FG: 1.009 SG (2.3° P) Fermentation: Ale, Two Stage
    ABV: 4.4% Taste Rating: 30.0
    Ingredients
    Amount Name Type #
    8 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
    1 lbs 13.1 oz Brown Malt (65.0 SRM) Grain 2
    10.1 oz Barley, Flaked (1.7 SRM) Grain 3
    10.1 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 4
    9.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 5
    9.0 oz Pale Chocolate Malt (200.0 SRM) Grain 6
    0.9 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 7
    1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
    1 pkgs Dry English Ale (White Labs #WLP007) Yeast 9
    Taste Notes
    I'm not going to do a sparge so I changed my effeiciency to 50%.
    User
    Password
    Become a Member
    Download and share recipes using
    your free account today!
    Create an Account
    Become a Supporting Member
    BeerSmith Mobile Out
    For Android, iPhone, iPad
    Get it here!
    BeerSmith 2.2 Released
    Don't have it yet?
    Download Version 2.2
    Member Login
    Login
    Lost Password?
    BeerSmith Software
    Get a trial version here!
    Compact Disk (CD) Version Now
    Available Through Amazon Prime!
    0
    Like
    Like

    View Slide

  47. 2008 BJCP Style Guidelines
    Category 14 — India Pale Ale (IPA)
    The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, these guidelines are periodically reviewed and updated. The
    full set of BJCP Style Guidelines, in various formats, can be found at the BJCP Style Center.
    14A. English IPA
    14B. American IPA
    14C. Imperial IPA
    14A. English IPA
    Aroma: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American
    versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either
    from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.
    Appearance: Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped
    versions may be a bit hazy. Good head stand with off-white color should persist.
    Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly
    grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character
    and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and
    complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall
    complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish,
    some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.
    Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render
    an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.
    Overall Impression: A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character
    and a more pronounced malt flavor than American versions.
    Comments: A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The
    term “IPA” is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less
    fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.
    History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English
    pale ales were derived from India Pale Ales.
    Quick
    Navigation
    Style Guidelines
    Web version (quick lookup)
    Competition Center
    Scheduled competitions
    Online registration
    Organizer reporting
    BJCP Exam Center
    Scheduled exams
    Mead exam resources
    International Resources
    Member Resources
    Our officers
    Change your address

    View Slide

  48. View Slide

  49. View Slide

  50. View Slide

  51. View Slide

  52. View Slide


  53. View Slide

  54. Thanks!
    And yes, these slides will be available online, so you
    don’t have to remember all of this…

    View Slide

  55. And one more thing…

    View Slide

  56. Frozen Rails 2014
    11 – 12 September

    View Slide

  57. Keynote speakers
    An exclusive Ruby Brigade scoop!

    View Slide

  58. …drum roll…

    View Slide

  59. Patrick McKenzie
     @patio11
    Konstantin Haase
     @konstantinhaase

    View Slide

  60. And this really is the end

    View Slide