Modern Homebrew Recipes (60 page)

Hop stand,
20-21

Hop steep,
20-21

Hopback,
21
,
44

Hops,
xvi
,
27
,
32
,
39
,
41
,
54
,
85
,
283
; adding,
9
,
10
,
11
,
19-21
,
23
,
34
,
35
,
44
,
291
; alpha acid,
34
; Amarillo,
49
; American,
49
,
60
; aroma,
21
,
35
,
49
; Belgian,
46
; bittering,
46
,
48
; boiling,
19
,
20
,
307
; Cascade,
49
,
292
; characteristics of,
21
,
49
,
56
; Chinook,
49
; Czech,
49
; English,
60
; Falconer’s Flight,
49
; flavor,
35
,
49
; Fuggles,
49
; Galaxy,
49
; German,
49
; Goldings,
49
; Hallertauer,
49
; higher-alpha,
48
; Liberty,
49
; Magnum,
46
,
48
; measuring,
7
,
23
; Mosaic,
49
; New World,
49
; oxidized,
21
; Saaz,
49
; Santiam,
49
; substituting,
46
,
49
; Summit,
45
,
49
; Tettnang,
49
; using,
19
,
43-44
,
291
,
292
,
306
; Vanguard,
49
; variety of,
19
,
35
,
49
,
293
; weight of/missing,
35-36
; whirlpool,
20
,
44
; Willamette,
49

Hopunion data book,
49

Hot Liquor Tank (HLT),
22
,
23

Hymn to Ninkasi, The,
xv

IBUs,
19
,
20
,
36
,
41
,
42
,
48
,
54
,
293
,
302
,
306
,
307
,
309
; calculations,
296
; desired,
35
; estimating,
34
,
291-292

Imperial Stout, described,
147

Imperial style,
60

India Pale Ale (IPA),
xxii
,
42
,
45
,
53
; Belgian,
59
; black,
59
; session,
59
; style evolution for,
60

Information,
xxii
; missing,
32
,
34
,
36
,
38
; recipe,
31
,
33

Infusion method,
12-14
,
16

Ingredients,
31
; available,
45
; combination of,
40
; described,
37
,
55-56
; gathering,
23
; key,
45
; preparing,
6-8
; profiles/learning,
41
; special,
37
; substituting,
45-50

IPA.
See
India Pale Ale

Irish moss,
25

Irish Stout: described,
145-146
; recipe for,
147-148

Iso-alpha acids,
291
,
292

Jackson, Michael,
xvii
,
179

Jamaican Eclipse: described,
147
; recipe for,
171-172

Kalevala,
xv-xvi

Katherine the Strong Imperial Stout, recipe for,
173-174

Kettle volume, described,
57

Kettles,
14
,
21
,
22
,
25

Killer
Kölsch
: described,
86
; recipe for,
106-108

Kokonut Stout: described,
238
; recipe for,
245-247

Kräusen,
180

Lactic acid,
11
,
12

Lagers,
xxii
,
10
,
53
; making,
179
,
180
,
181
; sulfury,
181-182

Landlord Tribute (SMaSH): described,
86
; recipe for,
101-103

Lauter,
9
,
25
,
34

Lautering,
9
,
11
,
16-17
,
25

Light Mild: described,
260
; recipe for,
274-276

Line, Dave,
xvii

Liquid malt extract (LME),
302
,
303
,
305
,
307
,
310

Llamarada Stout: described,
238
; recipe for,
243-245

Llamarado Stout, brewlog for,
8

LME.
See
Liquid malt extract

London and Country Brewer, The
(Ellis),
xvi

Maibock
: described,
182
; recipe for,
196-197

Malt color units (MCU),
290

Malt extract,
xvii
,
286
,
290
,
301
,
302
,
304
,
312
; fermentable,
39

Malt Liquor: described,
123
; recipe for,
141-143

Maltiness,
42
,
307
,
309

Malts,
xvi
,
xvii
,
9
,
32
,
33
,
85
,
310
; acidulated,
11
; amber,
45
,
47
; aromatic,
47
,
48
,
305
,
309
; base,
40
,
46
,
47
,
308
,
311
,
312
; biscuit,
41
,
46
,
47
; black,
41
,
48
,
307
; brown,
46
,
47
,
308
; Carafa III,
48
; CaraMunich,
48
; CaraPils,
308
,
309
; chocolate,
45
,
48
,
287
,
288
,
290
,
303
,
307
; crystal,
16
,
24
,
28
,
34
,
41
,
46
,
48
,
287
,
290
,
302
,
303
,
304
; dark,
16
,
40
,
45
,
302
,
304
,
307
; dark Munich,
47
,
48
,
305
,
308
,
309
; dextrin,
308
; English,
47
,
287
; extract and,
307-308
; German,
47
; melanoidin,
47
; pale,
47
,
287
,
290
,
308
; peat-smoked,
41
,
45
,
48
; pilsner,
46
,
47
,
302
,
307
,
311
; profile,
17
; roasted,
302
; rye,
307
; six-row, 311; smoked,
48
; sources of,
301
; specialty,
121
,
305
; toasted-type,
45-46
; two-row,
46-47
,
302
,
311
; Victory,
46
,
47
; Vienna,
47
,
302
,
307
,
308
,
311
; wheat,
307
,
308