Mastering Beer Brewing

Day 1.

Introduction to extract brewing: Blonde Ale w/ dry yeast

• 1. Sanitation
• 2. equipment
• 3. ingredients
• 4. brewing demonstration, explanation of the entire process (extract, malt, hops, water, chemistry, styles, etc.)

Discussion of the overlying process of wort production, malt extract, hops and the varieties, water, SRM, IBU, BJCP guidelines. The overall history of beer and impact on the world.

Day 2.

Partial mash Brewing: IPA w/ liquid yeast

• 1. grain conversion
• 2. yeast types
• 3. hop varieties

History of IPA's, hops used traditionally and currently to date. Discussion on malt, malting and kilning process and varieties.

Partial mash brewing cont.

• 1. grain conversion
• 2. yeast propagation
• 3. hop utilization

Day 3.

All-grain brewing: Imperial Stout w/ combo liquid and dry yeast

• 1. equipment set-up
• 2. mashing/sparge/vorlauft
• 3. history
• 4. recipe formulation
• 5. basic water chemistry
• 6. packaging options, ageing, barrels, corni kegs, etc.

Lagering options, temperature control.

Day 4.

Advanced equipment, legality know how, packaging, demo of bottling and kegging.

• Module 16: Analyse Phase FEMA and Additional Analysis Methods
• Module 17: Improve Phase Design of Experiments (DOE)
• Module 18: Improve Phase Lean Method
• Module 19: Improve Phase Implementation
• Module 20: Control Phase Statistical Process Control (SPC)
• Module 21: Control Phase Other Controls
• Module 22: Control Phase Maintain Controls and Sustain Improvements
• Module 23: DFSS
• Module 24: Exam Review Prep and Key Concepts