Download Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes by Erica Shea PDF

By Erica Shea

Brooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand express that with a bit area, a couple of instruments, and an identical components breweries use, you can also make scrumptious craft beer correct in your stovetop.

Greenmarket-inspired and seasonally brewed, those fifty two recipes contain daily IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer time; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for wintry weather; or even 4 gluten-free brews. You’ll additionally locate counsel for becoming hops, feedback for nutrients pairings, and recipes for cooking with beer.

Brooklyn Brew Shop’s Beer Making e-book
offers a brand new method of artisanal brewing and is a must-own for beer fans, seasonally minded chefs, and someone who will get a kick out of claiming “I made this!”

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Extra info for Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches

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Or that toasting pine nuts really does make a difference in flavor and that you don’t need to check the thermometer to know when to take a chicken out of the oven. You stop reading the recipes and, instead, make up your own. That’s what brewing beer is like, too. The first time, it’s magic. It’s alcohol. It’s carbonated. And you made it in your kitchen. But after you have a few batches under your belt, you see how it all works and can start to play around. WE STARTED MAKING BEER after Erica unearthed an old glass carboy from her father’s basement, a relic from his brief foray into brewing some fifteen years earlier.

Just take a look at the list below to make sure you have everything you’ll need to start making your first batch of beer. IN OUR KIT (see Sources) AIRLOCK: During fermentation, this plastic contraption lets carbon dioxide out of the fermenter while keeping beer-killing bacteria and contaminants from getting in. We like the basic three-piece chambered version (with base, interior cap, and lid). FERMENTER: During fermentation, beer needs to rest in a nonreactive covered container while the yeast is working.

5 gallons at a time. We prefer to split a five-gallon batch over two pots because everything heats and cools faster and is easier to move. Unless you frequent chili cook-offs or host lobster boils regularly, it’s also easier to justify having multiple smaller pots than one big cauldron. TIMER: You’ll need something to keep track of time. We use the timer on our cell phone. BOTTLING BOTTLE CAPPER: A few models are available. There are automated ones like you’ll find in a brewery, cappers you clamp to a table and operate with one hand so that you can presumably drink with the other, and stand-alone models that ram corks into your bottles in one quick drill-press motion.

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