By John Alexander
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Additional resources for A guide to craft brewing
However, this is not something to rush out and buy initially, and it is possible to make do with the convenience of ready-crushed malt. Nevertheless, once you become more experienced or ambitious, you might like to consider one. Prices vary from reasonable to expensive. My stainless steel FV in the fridge. Refrigeration If your circumstances permit, a refrigerator is essential! By using a 24-hour segment timer the desired fermentation temperature can be maintained during warm weather. The glass shelf should be replaced with 75mm plywood, and if necessary the door shelves might require trimming to accept some types of fermenter.
The diastase power is usually not less than 40°L. Acid Malt Such malt is made by steeping green malt in biologically prepared lactic acid. It is useful as part of a water-treatment programme in carbonate-rich water localities, for increasing the acidification of the mash. It can also be used in soft water to acidify lager worts without needing to use gypsum or to prepare a lactic-acid mash. This keeps the liquor soft, with the beneficial influence on hop character. Typical amounts to add are between 1 per cent and 5 per cent.
CHAPTER 1 BRITISH BEER STYLES Traditional beer styles vary throughout the country with local and regional variations, and it is this great diversity that makes British beers so appealing. TRADITIONAL BRITISH BEER STYLES Burton Ale This ale is the English equivalent of Scotch ale, and in nineteenth-century London it was offered as an alternative to Scotch ale, although many pubs sold both beers. The characteristics of Burton ale are its high gravity, OG 1070–1110, a very red colour, full dry-hopped flavour and an enticing aroma.
A guide to craft brewing by John Alexander