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how to brew the definitive guide to homebrewing htb home page section 1 brewing with malt extract chapter 1 crash course chapter 2 sanitation chapter 3 malt extract chapter 4 water chapter 5 hops chapter 6 yeast chapter 7 boiling chapter 8 fermentation chapter 9 first batch chapter 10 lager beer chapter 11 bottling section 2 extract steeping grain chapter 12 malts and grains chapter 13 steeping section 3 all grain brewing chapter 14 mash works chapter 15 mash ph chapter 16 mash methods chapter 17 lautering chapter 18 extraction chapter 19 first mash section 4 recipes troubleshooting chapter 20 recipes chapter 21 developing yours chapter 22 troubleshooting section 5 appendices appendix a hydrometers appendix b color appendix c clarity appendix d wort chillers appendix e batch sparge appendix f fly sparge appendix g metallurgy references how to brew by john j palmer the table of contents and navigation is in upper right hamburger menu welcome to how to brew welcome to the 3rd edition of how to brew originally published by brewers publications of boulder co in 2006 i have added a few critical updates to this version and a few better pictures but this website is mostly verbatim to the 3rd edition as published we can call this website version 3 5 the 4th edition of how to brew contains 200 more pages than the 3rd edition with dedicated chapters for brewing strong beer fruit beers and sour beers as well as more description and clarification of the information presented here on this website the 4th edition brewers publications 2017 is the current published edition and is readily available from most home brewing supply shops i encourage you to patronize your local homebrewing supply shop because these people are your best source for information and ingredients otherwise you can click on the book covers in the gallery below to be taken to the publisher s websites a short note on the brewing process malted barley and malt extract before we begin let me quickly explain how this works barley is the grain that provides the starches that are converted into sugars that are boiled with hops and fermented with yeast to make beer the barley seed basically consists of a plant embryo a starch reserve locked in a protein matrix and enzymes if the seed was planted the embryo would start growing and the enzymes would release the starches from the matrix and start converting them into sugars that the growing plant would use for food this process is called germination in brewing we trick the seeds into thinking that they have been planted to start the germination process the release of the starches we call this malting malted barley has been partially germinated and then dried to stop the process so it can be delivered to a brewer the brewer then completes the release and conversion of the starches into sugars by steeping the malted barley in hot water and this is called the mash in the mash the enzymes in the barley quickly convert the starches into sugars that the brewer draws off and boils with hops the sugary liquid is called wort malt extract is concentrated wort so brewing with malt extract is like making soup from a can of condensed soup in fact malt extract can be dried to a powder just like a packet of instant soup so brewing with malt extract saves time from making the wort you just add water boil it and get on with fermentation if your country or region doesn t have malt extract then you will need to mash malted barley to make the wort it is not difficult but it will add another hour or so to your brew day i will cover mashing in section 3 but for now let s assume you are brewing with a malt extract beer kit how to brew 3rd edition brewers publications 2006 links to my our other books and affiliates section 1 brewing with malt extract notice of liability and copyright neither the author editor contributors or publisher assumes any responsibility for the use or misuse of the information contained in this book it is the responsibility of the reader to exercise good judgment and to observe all local laws and ordinances regarding the production and consumption of alcoholic beverages copyright 1999 2025 by john palmer all rights reserved the contents of this site in whole or in part may not be reproduced in any form for redistribution including non commercial use on other websites without the author s permission educational use with full citation is encouraged copyright 2025 how to brew all rights reserved website by web com we use cookies to enable essential functionality on our website and analyze website traffic by clicking accept you consent to our use of cookies read about how we use cookies cookie settings reject accept your cookie settings we use cookies to enable essential functionality on our website and analyze website traffic read about how we use cookies cookie categories essential on these cookies are strictly necessary to provide you with services available through our websites you cannot refuse these 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