Most brewing textbooks focus on the science of what happens and why it happens during the brewing process. Methods that describe specifically “how” to control what happens usually receive brief treatment. A Handbook of Basic Brewing Calculations is a survey of authoritative textbooks that use quantitative methods to show the brewer how to translate the “what’s and why’s” of brewing science into practical brewing applications that result in more consistent and higher quality beer. Equations and procedures that would receive short treatment in other texts are thoroughly explained through numerous examples of practical brewing applications.
A Handbook of Basic Brewing Calculations clearly illustrates how to apply sound science in the brew house. A typical textbook might explain why it is important to have a certain level of calcium in the brewing water, a specific mash temperature, the correct yeast pitching rate, or a certain carbonation level, but may not explain how to achieve these results. This handbook shows the brewer how to determine what weight of gypsum will provide the desired ppm of calcium in the brewing water, what mash water temperature will achieve the desired mash temperature, what volume of yeast slurry will provide the desired yeast cell pitching rate, and what weight of priming will provide the desired carbonation level.
Stephen R. Holle has completed the Associate Member Exam by the Institute and Guild of Brewing, London and is a Recognized Beer Judge by the Beer Judge Certification Program. Peer-reviewed and endorsed by the Master Brewers Association of the Americas, A Handbook of Brewing Calculations is the rare combination of a scientifically accurate and practical reference written for sophisticated brewing professionals, educators, students, craft brewers, and home brewers.