From 6b669981decfc2e8463bb00143b6684f477295eb Mon Sep 17 00:00:00 2001 From: Cameron Barrie Date: Fri, 20 Jan 2012 16:16:09 +1100 Subject: [PATCH] Add beer recipe. This is homebrew after all. Signed-off-by: Adam Vandenberg --- Library/Contributions/examples/brew-beer.rb | 179 ++++++++++++++++++++ 1 file changed, 179 insertions(+) create mode 100755 Library/Contributions/examples/brew-beer.rb diff --git a/Library/Contributions/examples/brew-beer.rb b/Library/Contributions/examples/brew-beer.rb new file mode 100755 index 0000000000..4ce1f9b9d9 --- /dev/null +++ b/Library/Contributions/examples/brew-beer.rb @@ -0,0 +1,179 @@ +HOMEBREW_BEER = <<-EOS +Recipe stolen from: http://allrecipes.com/howto/beer-brewing-for-beginners/ + +**The Key Ingredients** +Before beginning the brewing process, you must first understand the four key +ingredients necessary to brew a batch of beer: water, fermentable sugar, hops, +and yeast. Each ingredient is integral to the recipe and must be cooked in a +certain way to yield a successful batch of brew. Understanding their basic +qualities and how each ingredient is meant to react with the others is an +important aspect of beer brewing. + +Water: Water is the primary ingredient in beer, so it is very important the +water tastes good. If the tap water at your house tastes good to you, then it +is fine to use for beer brewing. If you don't like the way your tap water +tastes, then you can use bottled or distilled water instead. If you use tap +water, boil it first to evaporate the chlorine and other chemicals that may +interfere with the brewing process. Let the water cool before using. + +Fermented Sugar: Malted barley is the ingredient commonly used to fill the +sugar quota in a home brew recipe. Some brewers will substitute a percentage +of corn, rice, wheat, or other grains to add a lighter flavor to the beer. +Beginning brewers should purchase a ready-to-use form of malted barley called +malt syrup or malt extract, rather than attempting to malt the grain from +scratch, as it is a very complex and touchy process. Using a malt extract will +guarantee the fermented sugar is prepared in just the right manner and will +act as it needs to throughout the beer brewing process. + +Hops: Hops are cone-like flowers found on a hop vine. They lend the bitter +flavor to beer that balances out sweetness. Hops also inhibit spoilage and +help keep the "head" (the frothy top when a beer is poured) around longer. + +Yeast: First things first: Do not use bread yeast for beer brewing! Beer yeast +is cultivated especially for use in brewing. There are two broad categories of +beer yeast: ale and lager. Ale yeasts are top-fermenting, which means they +tend to hang out at the top of the carboy while fermenting and rest at the +bottom after the majority of fermenting has occurred. Ale yeasts will not +actively ferment below 50 degrees F (20 degrees C). Lager yeasts are +bottom-fermenters and are best used at a temperature ranging from 55 degrees F +(25 degrees C) down to 32 degrees F (0 degrees C). As their names suggest, the +type of yeast used plays an important part in influencing the type of beer +that will be made. Do not rely on the yeast to define the beer, however, as +all of the ingredients play a part in the taste and type of beer you will +create. + +**Ready to Brew?** +We've opted to use a simple ale recipe to guide you through the process. The +first cooking step in brewing is to make the wort, a soupy mixture of malt and +sugar that is boiled before fermentation. Malt and sugar form the perfect food +for yeast to grown in--thus making the all-important process of fermentation +possible. All of the ingredients for beer-making can be found at your local +brew supply store, or at any number of beer outfitters. Once you've got all +the necessary equipment and ingredients, you're ready to begin the beer-making +process by properly sanitizing your equipment, making and cooling the wort, +fermenting the wort, and bottling your brew. + +Ingredients: + +1.5 gallons water +6 pounds canned pre-hopped light malt syrup +1 ounce hop pellets (choose your flavor) +Ice poured into a water bath (do not use store-bought ice) +3 gallons cool water +2 (7-gram) packets ale yeast +1 cup warm water (about 90 degrees F or 35 degrees C) +3/4 cup liquid corn syrup (or 4 ounces dry corn syrup) +1 (4-ounce) container iodine solution +1 tablespoon bleach + +A bottle of household bleach or an iodine solution that can be bought at your +local home brew shop to sanitize all of your materials or use will be +necessary. (Make a bleach disinfecting solution with 1 tablespoon bleach to 1 +gallon water.) Be sure to rinse the equipment well with boiling water before +using it. + +Part I: Make and Cool the Wort + +Sanitize the pot, stirring spoon and fermenter with the sanitizing solution. +Rinse everything in boiling water. + +Bring 1.5 gallons of water to a boil. When the water begins to boil, remove it +from the heat and stir in the malt syrup until it dissolves. Do not allow any +syrup to stick to the bottom or sides of the pot, as it will burn and taste +awful. Return the pot to the heat and bring the mixture to a boil for 50 +minutes, stir frequently and watch constantly to prevent boil-overs. If the +mixture threatens to boil over, reduce the heat. + +After 50 minutes have elapsed, stir in the hop pellets. Hops will create a +foam on the top of the liquid--so if the pot is very full, the hops may cause +a boil-over. You want to avoid this at all costs by lowering the heat or +spraying the foam down with a water bottle (sanitized, of course). Let the +hops cook for 10 to 20 minutes. + +While the wort is being made, prep the yeast by placing 1 packet of yeast in 1 +cup of warm water (90 degrees F or 35 degrees C; stir and cover for 10 +minutes. If the yeast does not react (form foam), discard the yeast solution +and try again with the second yeast packet. + +At about the time hops are added to the wort, you should prepare an ice-cold +water bath in either a large sink or tub to quick-cool the wort. Once the wort +is finished cooking, float the pot in the water bath. Stir the wort while it +is sitting in the bath so that the maximum amount of wort reaches the pot's +sides where it can cool quickly. If the water bath heats up, add more ice to +keep the water bath cold. It should take approximately 20 minutes to cool the +wort to approximately 80 degrees F (27 degrees C). + + +Part II: Ferment + +Pour the 3 gallons cool water into your sanitized carboy. Funnel in the warm +wort. Sprinkle the prepared yeast into the carboy. Cover the carboy's mouth +with plastic wrap and cap it with a lid. Holding your hand tight over the lid, +shake the bottle up and down to distribute the yeast. Remove the plastic wrap, +wipe any wort around the carboy's mouth off and place the fermentation lock +(with a little water added into its top) on. + +Store the carboy in a cool (60 to 75 degrees F or 15 to 24 degrees C) safe +place without direct sunlight where you will be able to easily clean up or +drain any foam that escapes. A bathtub is an excellent place to store your +fermenter if there are no windows in the room. If the temperature in the +storage room drops and bubbling in the carboy's airlock stops, move the carboy +to a warmer room. The fermenting will resume. Fermentation should begin within +24 hours. A clear sign of fermentation is the production of foam and air +bubbles in the fermentation lock. + +When fermentation begins, it produces a slow trickle of bubbles that will +increase in amount for a few days, and then reduce to a slow trickle again. +Let the beer ferment for approximately 14 days when the primary fermentation +has taken place. If the fermenting process pops the fermentation lock out of +the carboy, re-sanitize it and place it back into the carboy. + + +Part III: Bottle + +Sanitize all of your bottles by soaking them in the sanitizing solution (make +sure to hold them under the solution so the water gets inside of the bottles) +for 1 hour. Rinse the bottles with boiling water. Also sanitize a small +cooking pot, bottling bucket, siphon and racking cane. Follow the instructions +that came with the bottle caps to sanitize them. Let everything air dry. +Combine the corn syrup and 1 cup water in the sanitized cooking pot. Let boil +10 minutes. Pour mixture into the bottling bucket. Be careful not to add too +much corn syrup to the bottling bucket, because this will over-carbonate the +beer and cause bottles to explode! Place the fermenter full of beer on the +kitchen counter and the bottling bucket on the ground below it. Attach the +racking cane to the siphon. Prepare the siphon by filling it with tap water. +Pinch both ends of the siphon to prevent the water from running out. Place one +end of the racking cane and siphon into the iodine solution and one end into +an empty jar. When the solution has run into the siphon and expelled all of +the water into the jar, pinch both ends and let the iodine sit in the siphon +for 5 minutes to re-sanitize the siphon. (Resist the temptation to blow into +the siphon with your mouth to encourage the flow of iodine solution.) + +Place one end of the sanitized siphon into the fermenter and the other end +into the jar; once the beer has begun flowing through the siphon, transfer its +end to the bottling bucket. Monitor the speed that the beer transfers into the +bottling bucket by pinching and releasing the siphon with your fingers (or use +a specialty clamp). The beer should not splash into the bucket; it should +gently rush into it. Once all of the beer has been siphoned into the bucket, +cover it (with a sanitized cover ) and wait 30 minutes for the sediment to +settle at the bottom of the bucket. + +Place the bottling bucket on the counter, attach the siphon and run the other +end of the siphon into a bottle. Fill each bottle with beer to 3/4 inch from +the top of the bottle. Cap each bottle with the bottle-capper. Check and +double-check that the caps are secure. Sure Signs of Infection: + +Keep your eyes peeled for strands of slime in the beer and a milky layer at +the top and/or residue bumps clinging to the air space in the bottleneck. If +the beer has strands, it most likely has a lacto infection and should be +discarded. The milky layer is a sign of a micro-derm infection; this beer +should also be discarded. + +Age the bottles at room temperature for up to two months, but for at least two +weeks, before cracking one open, proposing a toast to yourself and impressing +your friends! Ready to expand your brewing prowess? + +Thanks for brewin' +EOS + +puts HOMEBREW_BEER