Introduction: The Art & Science of Homebrewing
Homebrewing combines creativity, science, and craftsmanship to create personalized beer in your own space. This rewarding hobby allows you to craft unique beverages tailored to your preferences while understanding the centuries-old processes behind beer production. From simple extract brewing to complex all-grain methods, homebrewing scales with your experience and investment. This cheat sheet provides essential information, formulas, and techniques to guide both beginners and experienced brewers through the beer-making process.
Core Equipment Requirements
Essential Equipment (Extract Brewing)
- 5+ gallon brew kettle (stainless steel preferred)
- 6+ gallon fermentation vessel (food-grade plastic bucket or glass carboy)
- Airlock and stopper
- Auto-siphon and food-grade tubing
- Hydrometer and test jar
- Thermometer (digital preferred)
- Sanitizer (Star San or similar no-rinse)
- Bottling bucket with spigot
- Bottle capper and caps (or flip-top bottles)
- Bottle brush
- Stirring spoon (stainless steel, 24″+)
Additional Equipment (All-Grain Brewing)
- Larger brew kettle (8-10 gallon)
- Mash tun with false bottom or grain bag (BIAB method)
- Wort chiller (immersion, counterflow, or plate)
- Grain mill
- pH meter
- Digital scale (gram precision)
- Refractometer
Basic Brewing Process Overview
| Stage | Duration | Temperature Range | Key Points |
|---|---|---|---|
| 1. Recipe Planning | Variable | N/A | Select style, ingredients, calculate volumes |
| 2. Sanitization | 20-30 min | Per product instructions | CRITICAL: Sanitize everything that contacts wort post-boil |
| 3. Mashing (all-grain) | 60-90 min | 148-158°F (64-70°C) | Higher temp = more body, lower = drier beer |
| 4. Boiling | 60-90 min | Rolling boil | Hop additions at specific intervals |
| 5. Cooling | 15-45 min | To 65-75°F (18-24°C) quickly | Rapid cooling prevents contamination |
| 6. Fermentation | 1-3 weeks | Style dependent | Primary: 3-10 days, Secondary (optional): 1-4 weeks |
| 7. Packaging | 2-3 hours | Room temperature | Bottling: add priming sugar; Kegging: force carbonate |
| 8. Conditioning | 1-8 weeks | Style dependent | Bottle: room temp 2 weeks, then cold; Keg: force carb 1-2 weeks cold |
Mashing Guidelines (All-Grain Brewing)
Mash Temperature Effects
- Low (146-150°F/63-65°C): More fermentable wort, drier beer, higher alcohol
- Medium (150-154°F/65-68°C): Balanced beer
- High (154-158°F/68-70°C): Less fermentable wort, sweeter, fuller-bodied beer
Common Mash Techniques
- Single Infusion: Simplest method, one temperature
- Step Mash: Multiple temperature rests (protein rest, saccharification)
- Decoction Mash: Removing portion, boiling, returning (traditional European)
- BIAB (Brew In A Bag): Simplified all-grain using mesh bag
Water-to-Grain Ratio
- Standard: 1.25-1.5 quarts water per pound grain (2.6-3.1 L/kg)
- BIAB: 1.5-2 quarts water per pound grain (3.1-4.2 L/kg)
- Thinner mash: Easier stirring, more consistent temperature
- Thicker mash: More body, potentially higher extract efficiency
Hop Utilization & IBU Calculations
Hop Addition Timing
- 60+ minutes: Maximum bitterness, minimal flavor/aroma
- 30-45 minutes: Balanced bitterness and flavor
- 15-20 minutes: Moderate flavor, less bitterness
- 5-10 minutes: Prominent flavor, minimal bitterness
- 0 minutes/Flameout: Maximum aroma, no bitterness
- Dry Hopping: Pure aroma, zero bitterness (add during fermentation)
Estimated IBU Formula (Simplified Tinseth)
IBU = (Weight oz × Alpha Acid % × Utilization %) × (75 ÷ Batch Size in gallons)
| Boil Time | Approximate Utilization % |
|---|---|
| 60 min | 30% |
| 45 min | 25% |
| 30 min | 22% |
| 20 min | 15% |
| 10 min | 10% |
| 5 min | 5% |
| 0 min | 0% |
Note: Actual utilization varies with wort gravity, vigor of boil, and other factors
Typical IBU Ranges by Style
- Light Lagers: 8-20 IBU
- Wheat Beers: 10-20 IBU
- Pale Ales: 30-45 IBU
- IPAs: 40-70 IBU
- Double IPAs: 65-100 IBU
- Stouts/Porters: 20-50 IBU
- Barleywines: 50-100 IBU
Yeast and Fermentation
Common Yeast Strains and Characteristics
| Yeast Type | Attenuation | Temp Range | Flavor Profile | Ideal For |
|---|---|---|---|---|
| American Ale (WLP001/US-05) | 73-80% | 60-72°F (15-22°C) | Clean, neutral | Pale ales, IPAs, versatile |
| English Ale (WLP002/S-04) | 65-70% | 64-72°F (18-22°C) | Fruity, estery | ESB, British styles |
| Belgian Ale (WLP550/T-58) | 75-80% | 68-78°F (20-26°C) | Spicy, phenolic | Belgian ales, saisons |
| German Lager (WLP830/W-34/70) | 74-79% | 50-55°F (10-13°C) | Clean, crisp | Pilsners, lagers |
| Hefeweizen (WLP300/WB-06) | 72-76% | 62-70°F (17-21°C) | Banana, clove | Wheat beers |
| Kveik (Various) | 75-85% | 70-100°F (21-38°C) | Varies by strain | Quick fermentations, hot environments |
Pitching Rates
- Ales: 0.75-1 million cells per milliliter per degree Plato
- Lagers: 1.5-2 million cells per milliliter per degree Plato
- Practical guideline: 1 pack/vial per 5 gallons under 1.060 OG, 2 packs above
- Starter recommendation: Always make a starter for high gravity beers (>1.060)
Fermentation Temperature Control
- Ferment ales 2-3°F below yeast strain’s maximum temperature for clean flavor
- Allow temperature to rise 2-4°F near end of fermentation (diacetyl rest)
- Lagers require 4-8 weeks total process time (primary, diacetyl rest, lagering)
- Temperature control is more important than yeast strain selection for flavor
Water Chemistry Basics
Target Water Profiles by Beer Style
| Beer Style | Calcium (ppm) | Sulfate (ppm) | Chloride (ppm) | Mash pH | SO4:Cl Ratio |
|---|---|---|---|---|---|
| Pilsner/Light Lager | 50-75 | 50-80 | 50-75 | 5.2-5.4 | 1:1 |
| Pale Ale | 100-150 | 150-300 | 50-100 | 5.2-5.4 | 2-3:1 |
| IPA | 100-200 | 200-400 | 50-75 | 5.2-5.4 | 3-5:1 |
| English Bitter | 100-150 | 50-100 | 100-150 | 5.2-5.4 | 1:2 |
| Porter/Stout | 100-150 | 50-100 | 100-150 | 5.3-5.5 | 1:2 |
| Belgian Styles | 50-100 | 50-100 | 50-75 | 5.3-5.5 | 1:1 |
Water Adjustment Additions (per 5 gallons)
- Calcium Chloride (CaCl₂): Increases calcium, chloride; enhances malt, fullness
- Gypsum (CaSO₄): Increases calcium, sulfate; enhances hop bitterness, dryness
- Epsom Salt (MgSO₄): Increases magnesium, sulfate
- Baking Soda (NaHCO₃): Increases sodium, alkalinity; raises mash pH
- Lactic Acid (88%): 1ml lowers pH ~0.1 in 5 gallons with moderate alkalinity
Adjusting Mash pH
- Target mash pH: 5.2-5.6 (measured at mash temperature)
- Acidic ingredients: Dark grains, acid malt, lactic/phosphoric acid
- Alkaline ingredients: Chalk, baking soda
- Simple approach for beginners: Use distilled/RO water with 2% acid malt for base beers
Important Brewing Calculations & Formulas
Original Gravity (OG) Estimation
For all-grain: OG = (Grain weight × Efficiency × Points) ÷ Volume
For extract: OG = (DME weight × 45 + LME weight × 36) ÷ Volume
Where:
- Grain/extract weight in pounds
- Volume in gallons
- Points = maximum potential gravity points per pound per gallon
- Typical efficiency: 65-75% for all-grain
ABV Calculation
ABV = (OG – FG) × 131.25
Where:
- OG = Original Gravity (e.g., 1.055)
- FG = Final Gravity (e.g., 1.010)
Priming Sugar for Bottle Conditioning
Sugar (ounces) = (Volumes CO₂ desired – Residual CO₂) × Gallons beer × 0.74
Where:
- Residual CO₂ = 3.0374 – (0.050394 × Temperature °F)
- Temperature = beer temperature during fermentation
- Volumes desired varies by style:
- British Ales: 1.5-2.0 volumes
- American Ales: 2.0-2.5 volumes
- Belgian Ales: 2.5-3.5 volumes
- German Wheat Beers: 3.0-4.5 volumes
Typical Priming Sugar Amounts (5 gallon batch, 70°F fermentation)
- 3.0 oz corn sugar (dextrose): ~2.3 volumes CO₂
- 3.8 oz table sugar (sucrose): ~2.3 volumes CO₂
- 4.5 oz dry malt extract: ~2.3 volumes CO₂
- 0.5 cup honey: ~2.3 volumes CO₂
Extract to All-Grain Conversion Guidelines
| Component | Extract Brewing | All-Grain Equivalent |
|---|---|---|
| Base Malt | Pale liquid/dry extract | 2-row, Pilsner, Maris Otter, etc. |
| Crystal Malt | Specialty grains steeped | Crystal/caramel malts mashed |
| Dark Color | Dark extract, steeped dark grains | Chocolate, roast, black malts in mash |
| Fermentables | Malt extract, sugar | Base malts, adjuncts |
| Process Time | 2-3 hours | 4-6 hours |
| Equipment | Basic kettle, fermenter | Mash tun, larger kettle, wort chiller |
Extract to All-Grain Equivalency
- 1 lb Dry Malt Extract (DME) ≈ 1.2 lbs base malt (at 75% efficiency)
- 1 lb Liquid Malt Extract (LME) ≈ 0.8 lbs base malt (at 75% efficiency)
Common Homebrew Troubleshooting
| Problem | Possible Causes | Solutions |
|---|---|---|
| Low Original Gravity | Poor extraction efficiency, incorrect measurements, incomplete sparging | Improve crush, adjust water ratio, sparge thoroughly, verify calculations |
| High Final Gravity | Insufficient yeast, poor aeration, low fermentation temp, high mash temp | Pitch more yeast, ensure proper aeration, raise fermentation temp, lower mash temp next batch |
| Off-Flavors: Butter/Butterscotch | Diacetyl; insufficient fermentation time | Allow longer fermentation, perform diacetyl rest, check yeast health |
| Off-Flavors: Green Apple | Acetaldehyde; young beer, stressed yeast | Longer conditioning, proper pitch rate, fermentation control |
| Off-Flavors: Band-Aid/Medicinal | Chlorophenols; chlorinated water | Use filtered water, campden tablets |
| Off-Flavors: Solventy/Hot | Fusel alcohols; high fermentation temps | Control fermentation temperature, proper pitch rate |
| Overcarbonation | Too much priming sugar, infection | Verify calculations, ensure sanitization |
| Undercarbonation | Insufficient priming sugar, poor yeast health, leaky caps | Increase priming rate, ensure viable yeast, check sealing |
| Hazy Beer | Chill haze, yeast in suspension, excessive proteins | Cold crash, fining agents, longer conditioning, proper mash pH |
Brewing Timeline and Scheduling
Standard Ale Timeline
- Day 1: Brew day (4-6 hours)
- Days 2-7: Primary fermentation
- Days 8-14: Secondary fermentation/clarification (optional)
- Day 15: Bottling day (2-3 hours)
- Days 16-29: Bottle conditioning at room temperature
- Day 30+: Refrigerate and enjoy
Standard Lager Timeline
- Day 1: Brew day (4-6 hours)
- Days 2-14: Primary fermentation (50-55°F)
- Days 15-16: Diacetyl rest (60-65°F)
- Days 17-45: Lagering (gradually reduce to 35-40°F)
- Day 46: Bottling/kegging
- Days 47-60: Bottle conditioning/forced carbonation
- Day 61+: Enjoy
Style Guide Quick Reference
| Style | OG Range | FG Range | IBU Range | SRM (Color) | ABV % | Key Ingredients |
|---|---|---|---|---|---|---|
| American Pale Ale | 1.045-1.060 | 1.010-1.015 | 30-45 | 5-10 | 4.5-6.2 | 2-row, Crystal, American hops |
| American IPA | 1.056-1.070 | 1.008-1.014 | 40-70 | 6-14 | 5.5-7.5 | Pale malt, American hops |
| English Bitter | 1.032-1.040 | 1.007-1.011 | 25-35 | 8-14 | 3.2-3.8 | Maris Otter, UK hops, English yeast |
| Saison | 1.048-1.065 | 1.002-1.008 | 20-35 | 5-14 | 5.0-7.0 | Pilsner malt, wheat, spicy yeast |
| German Pilsner | 1.044-1.050 | 1.008-1.013 | 25-45 | 2-4 | 4.4-5.2 | Pilsner malt, German hops, lager yeast |
| Hefeweizen | 1.044-1.052 | 1.010-1.014 | 8-15 | 3-8 | 4.3-5.6 | 50-70% wheat malt, Weizen yeast |
| Stout | 1.048-1.065 | 1.010-1.018 | 25-45 | 30-40 | 4.0-7.0 | Pale malt, roasted barley, chocolate malt |
| Belgian Tripel | 1.075-1.085 | 1.008-1.014 | 20-40 | 4.5-7 | 7.5-9.5 | Pilsner malt, sugar, Belgian yeast |
Brewing Efficiency Improvements
Mash Efficiency
- Crush grain finer (0.035-0.045″ gap for homebrew mills)
- Maintain consistent mash temperature (use insulation)
- Stir mash multiple times during saccharification
- Batch sparge with multiple runnings rather than continuous
- Adjust water chemistry to target mash pH 5.2-5.4
Fermentation Efficiency
- Proper pitching rate (use yeast calculator or make starters)
- Adequate oxygenation/aeration of wort
- Temperature control during fermentation
- Yeast nutrient addition for high-gravity beers
- Proper pH control (4.0-4.4 in finished beer)
Brewing Day Efficiency
- Prepare and measure all ingredients before starting
- Heat sparge water during mash
- Clean equipment while waiting during process steps
- Keep detailed records for repeatability
- Develop a consistent workflow and checklist
Resources for Further Learning
Books:
- “How to Brew” by John Palmer
- “Brewing Classic Styles” by Jamil Zainasheff & John Palmer
- “Designing Great Beers” by Ray Daniels
- “Water: A Comprehensive Guide for Brewers” by John Palmer & Colin Kaminski
Online Resources:
- Brewing software: BeerSmith, Brewer’s Friend, Brewfather
- Forums: Homebrewtalk.com, Reddit r/Homebrewing
- Calculators: Brewer’s Friend, Brewgr.com
- BJCP Style Guidelines: bjcp.org
Organizations:
- American Homebrewers Association (AHA)
- Beer Judge Certification Program (BJCP)
- Local homebrew clubs
Remember that brewing is both a science and an art – keep detailed records, experiment freely, and most importantly, enjoy the process and product of your homebrewing journey!