COURSE OF BREWING – ALGHERO – SATURDAY OCTOBER 27

General information about beer Homebrewing Course Program
How to make beer at home
The “Beer Production Course” is aimed at all those interested to experiment with the art of brewing beer on its own, and is designed to provide all the tools, through a theoretical and practical, is ready to start producing beer if with the method All Grain (grain only – method used in breweries).

PROGRAM
The “Beer Production Course” is articulated in a single lesson lasting about 8 hours continuously.
The course, as described above, will address the following topics:

Theoretical part:
Presentation Teachers Association and FERMENT SARDO;
Introduction about different systems of household production of beer, with particular reference to the production All Grain;

The ingredients: Malti (base and specialty grains), hops, yeast and spices;
Equipment, pots, fermenters and Tools Miscellaneous;
The recipe: the first step in the definition of beer to be produced;
Sanitation equipment;
Fermentation by the starter inoculation of yeast. Proper oxygenation of the must. Temperature control during fermentation. Duration of fermentation;
Bottling: fermentation in the bottle and “gassing” of beer. Fermentation and maturation of beer;

Practice:
Production process;
Grinding: grinding equipment, techniques and proper manner.
Mashing (infusion mash) mash techniques, single-step, multistep, protein rest, saccharification, mashout. Temperature and duration of the steps. Influence of temperature and pH on the finished product. Testing of the tincture of iodine. Practical phase of the mash;
Filtration (sparging): methods and filtration equipment. Fly-spreads, Batch-scattering, no-scattering. Practical phase of filtration.
Boiling: according to the boil. Hopping of the must, the effects of hop bitterness and aroma determination in the finished product. Practical phases of boiling and hopping.
Cooling: Cooling equipment and techniques. Precautions and duration of cooling. Practical phase of cooling.
Do it yourself: practical examples of DIY equipment for homebrewing, automation and optimization hints on possible domestic systems.
The practice will be addressed by performing live a batch of beer with the method All Grain (grain only) in all its phases adjacent to theoretical explanations of the process.

Calendar and structure:
Saturday, October 27, 2012;
10.00 am – 19.00 approx;
The times may change slightly depending on the needs of the majority of students and teachers;

Amount of the course:
For students enrolled in Ferment Sardo: €. 50.00 per student; *
For non-members: €. 70.00 per student;
In the above, it is considered to share lunch and tasting of various beers and ales HB;
* Note: The discounts are reserved for those who have joined the project Fermento Sardo before 1 September 2012;

Educational material delivered:
Book “Homemade Beer” by Matthew Billia and Lelio Bottero;
Diploma skilled homebrewers;

Birroteca
Hop and Barley – Alghero

Association brewing
FERMENT SARDINIAN