1. Brewing & Recipe Formulation

2. Brewing Ingredients Malt Water Hops Yeast

3. Malt Usually barley Has been malted – allowed to germinate releasing enzymes that help convert carbohydrates to sugar. Various levels of kilning or roasting for colour and flavour 100s of varieties

4. Malt

5. Water Comprises 96% of the final product A key ingredient – could be considered the terroir for beer Key water profiles for different styles – Burton, Munich, Pilsen etc

6. HOPS

7. YEAST

10. The Process Malted grain added to water Mash converts starch to sugar Sparged to collect sweet wort Boiled with Hops Cooled & yeast added Fermented & Matured

11. 1,800 BC The earliest known recipe for beer is recorded.

12. Recipe Considerations Time Equipment Available materials – water, yeast, grains

14. Time We need a beer for the beer dinner on December 11 Total time start to serving 18 days Won’t be a lager Won’t be barrel aged

15. Time & Equipment We don’t have all day so: No step or decoction mashes

16. Equipment Heat Source Efficiency of mash tun Efficiency of boil – hop utilization Evaporation

17. Materials – Yeast Our readily available yeast is Californian Ale Yeast Means we are doing an Ale Relatively clean yeast – neutral flavour development

18. Materials - Water We will be using Toronto tap water carbon filtered Fairly good – all round for most styles Will have to entertain some water treatment

19. Material - Malts We are using a new pale malt from Harvest Hop & Malt Want it to shine so we don’t want highly flavoured malts to overshadow the base malt

20. Serving Draught Bottled Bottle conditioned Cask

21. Conclusions An Ale Abv 5% or less Simple malt bill Single hop goes well with single malt Medium mouth feel – mash 65-68 What about a Pale Ale? English or American?

24. Common Misconceptions