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

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 convey that with a bit house, a number of instruments, and a similar materials breweries use, you can even make scrumptious craft beer correct in your stovetop.

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

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

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Additional resources for Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches

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Wait a few weeks as the yeast makes your beer for you (fermentation) and then bottle it with a little sugar for carbonation (bottling). The final step? Open a bottle and enjoy (drinking). While it’s better if you brew at the recommended temperatures and add all the ingredients at the exact time noted in the recipe, if you’re off by a couple of degrees or behind by a few minutes, chances are your beer will come out just fine. Brewing, like all avocations and hobbies, has developed its own jargon.

We used the same process that breweries do, just scaled down, and we had access to the same high-quality grains, hops, and yeast. But since we were making beer for just the two of us, we could use ingredients that might be cost-prohibitive for a larger operation. For a brewery, honey and maple syrup are a lot more expensive than corn sugar, but we already had those in our cupboard. And we could use herbs from our kitchen garden or berries that we picked up at the greenmarket instead of lesser-quality syrups and extracts.

Recirculate the wort through the grains once. STEP 3: THE BOIL Return the pot with the wort to the stove on high heat. The beer will start to foam before reaching a boil (the “hot break”). Reduce the heat to a rolling boil and start a timer for 60 minutes. Add flavoring elements (hops, fruits, spices) at the times listed in the specific recipe. You will add some hops in the beginning of the boil for bitterness and some hops toward the middle and end for flavor and aroma. STEP 4: FERMENTATION Prepare an ice bath in your sink by plugging the drain and filling it with five inches of tap water and ice.

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