Modern Homebrew Recipes (61 page)

Maris Otter extract,
40
,
307
; described,
47

Mash,
8-9
,
11
,
26
,
27
,
36
,
121
,
145
,
310
,
311
; adding salt to,
12
; cereal,
15
; changing,
13
; decoction,
14
,
15
,
22
,
24
,
37
; finishing,
16-17
; infusion,
12-13
; monitoring,
24
; performance,
28
; pH of,
12
; rest temperature and,
15
; round-trip,
15
; step,
15
,
24
,
44
; well-mixed,
13

Mash capping,
16

Mash efficiency,
16
,
32
,
286
,
287
,
288
,
289
,
290
; changing,
43
; missing,
33
; scaling,
297

Mash schedule,
36
,
309

Mash technique,
12-15
,
312
; described,
56

Mash tun,
14
,
22
,
23
,
24
,
44

Mexican Vienna: described,
182
; recipe for,
187-188

Mini-mash,
308
,
309
; converting all-grain recipes to,
310-312
; extract and,
311

Modern Homebrew Dubbel, recipe for,
229-231

Modern London Porter: described,
146
; recipe for,
157-159

Modern Oktoberfest: described,
182
; recipe for,
200-201

Morey color estimates,
54

Mosaic Double IPA: described,
61
; recipe for,
81-82

Mouthfeel,
41

MrMalty.com,
50

Myhrvold, Nathan: quote of,
31

National Homebrewers Conference,
xix

New World Blonde: described,
86
; recipe for,
94-96

New World IPA: described,
60
; recipe for,
69-71

NHC Mild, recipe for,
151-152

Nightstalker Barleywine: described,
123
; recipe for,
132-134

Noonan, Greg,
xvii

Nothing but Vienna: described,
182
; recipe for,
185-186

Nut Brown Ale: described,
86
; recipe for,
110-111

Odds and Ends Saison: described,
211
; recipe for,
225-227

Old Ale: described,
123
; recipe for,
136-138

Old School Barleywine: described,
122
; recipe for,
124-125

Ordinary Bitter: described,
86
; recipe for,
96-97

Orval,
210

Osmotar, brew by,
xv-xvi

Packaging,
10
,
44
,
283
,
293
; volume for,
284

Papazian, Charlie: quote of,
209

pH,
11
,
27
,
296
; mash,
12
,
28
; temperature and,
28

Phenol-positive,
46

Phenolic off-flavor positive (POF+),
46

Phosphoric acid,
11
,
12

Pickling lime, adding,
12

Pitching,
10
,
25
,
180

Practical Applications of Brewing Better Beer
(Strong),
xix

Pride of Warwick Bitter: described,
86
; recipe for,
98-99

ProMash,
299

Pumpkin Ale,
37
: described,
238
; recipe for,
241-243

Racking,
10
,
27
,
284

Rauchbock: described,
183
; recipe for,
201-203

Rauchmalz,
48

Recipe software,
43
,
44
,
283
,
306
,
307
; advantages/disadvantages of,
296-297
; selecting,
39
,
297-298
; types of,
295-296
; using,
33
,
35
,
39
,
40
,
295
,
298-299

Recipes,
xvi
,
xix-xx
,
xxii
,
14
,
22
; adapting,
xx
,
5
,
43-44
,
45
; all-grain,
301
,
310-312
; ambiguity in,
37-38
; brewing process and,
3
; changing,
31
,
45
; classifying,
xxi
; complexity of,
45
; conceptualizing,
39-40
; converting,
301-312
; design techniques for,
21-22
; developing,
xviii
,
xx-xxi
,
38
,
39
,
299
; electronic,
299
; extract,
303
,
304
,
305-310
,
312
; format for,
54-55
; formulation of,
xviii
,
5
,
38-42
; historical,
xv-xvi
,
31-32
,
54
; interpreting,
29
,
31-38
,
39
,
43
; mistakes and,
31
; models for,
39-40
; reviewing,
5
; special,
40
; standard,
296
; style and,
54
; techniques and,
5
; testing,
xx-xxi
; understanding,
29
,
33
,
39
; verifying,
299

Reinheitsgebot,
11

Rest,
13
,
15
,
309
; diacetyl,
180
; durations,
14
; mash,
9-10
,
37
,
56