Principles of Beer Recipe Development

Name: Principles of Beer Recipe Development
Rating: 4.5 (13 reviews)

Brewing Process, Brewing Science, Beer Recipe development, Brewing Equipment

Created byEvgeny Matyukhin

Last updated 3/2025

English

What you'll learn

Gain an understanding of basic principles of beer recipe designing
Get familiar with major stages of Brewing process
Get introduced to Brewing science
Use as a source of Brewing related information
Use as an additional resource to prepare for Brewing related tests or exams

Course content

5 sections • 14 lectures • 7h 56m total length

Beer Style Selection. Beer Specifications.29:15
In this lecture students will be introduced to Recipe Development diagram and a general idea of the beer recipe designing. Two initial steps of the recipe creation "Beer Style Selection" and "Beer Specification Determination" are observed in this section which will help students to start their journey on a way from a raw idea to the final beer produced and help to navigate through the path.
Beer Ingredients. Malt.31:27
In this lecture students will be introduced to the one of the main beer ingredient - malt. They will get familiar with various malt types, their contribution to the beer taste as well as with important quality parameters of the malt that should be considered when selecting & purchasing it. Different types of adjuncts that can also be used in the beer recipe as a part of the grain bill to bring their unique properties to the beer sensory are reviewed in the lecture as well. The lecture will guide you through the algorithm of the malt calculation principles as a part of the grain bill construction.
Beer Ingredients. Hop.29:49
In this lecture students will be introduced to another essential beer ingredient that is responsible for the beer aroma profile and bitterness - hop. Students will learn about hop chemical composition, various methods of hop addition, principles of the hop selection for the beer recipe as well as hop addition calculation.
Beer Ingredients. Yeast.49:11
In this lecture students will be introduced to a very unique ingredient which is used in brewing and is a live microorganism - yeast. The lecture includes an observation of the yeast cell morphology, yeast classification, life cycle of the yeast cell during fermentation, major principles of yeast management. A comprehensive overview of the main yeast quality tests is presented in the lecture as well.

Wort Production. Milling.17:06
In this lecture students will be introduced to the first step of Wort production process - Milling. They will learn about malt milling purpose, different types of mills, their pros & cons, as well as about an importance of maintaining a required grist composition for a successful Mashing & high Brewhouse efficiency.
Wort Production. Mashing.38:17
In this lecture students will be introduced to the one of the most important stage of Wort production - Mashing. The following aspects of the process are reviewed here: purpose of Mashing, processes that are taken place during this stage, Mashing profile designing (rests), importance & action mechanism of various enzymes, as well as Mashing equipment overview.
Wort Production. Lautering.32:00
Lautering as an intermediate step of the Wort production is reviewed in this lecture. Students will learn about Lautering process purpose, its mechanism, control parameters and required equipment.
Wort Production. Boiling.21:11
In this lecture students will be introduced to Wort Boiling process as an essential part of the wort production. They will learn about Boling purpose, review various important processes happen during it, get familiar with the required equipment and major control parameters.
Wort Production. Whirpool/Casting Out.27:43
Whirpool & Wort casting out (cooling) are two final stages of the wort production that are represented in the last lecture of this section. Students will get familiar with all aspects of both steps: purpose, process description, equipment and control parameters.

Fermentation. Chemistry.1:14:04
This lecture will introduce students to the major principles of Beer Fermentation process, specifically, Fermentation chemistry with a focus on various Fermentation by-products formation and on the methods of their regulation during the process.
Fermentation. Equipment.29:58
In this lecture students will get familiarize with the traditional equipment that is used during the beer fermentation. They will learn about a history of fermenting vessels, their evolution over the time. Students also will have an opportunity to review and compare the equipment in an application to a big, commercial production scale vs. homebrewing.
Fermentation. Critical control parameters.28:36
Major and essential fermentation control parameters that are a key to a fine beer quality are reviewed in this lecture.

Beer Filtration.31:40
This section focuses on reviewing Beer Filtration process as a final step of the beer production before Packaging. As a part of the beer recipe development process students will be able to learn about pros & cons unfiltered beer vs. filtered and make their choice related to the final beer profile definition. Filtration mechanisms and equipment are thoroughly observed in this lecture as well.

Requirements

No previous Brewing experience required. Science background is an asset.

Description

Principles of Beer Recipe Development course is designed to introduce a foundation of Brewing science to anyone who would be interested in beer-making, developing its own beer recipe and learning more about all the things involved into this exciting process.

The course curriculum is broken into five sections which cover the brewing process from raw ingredients to a finished product:

1. Introduction to the Beer recipe design principles. Beer Ingredients.

2. Wort Production.

3. Fermentation.

4. Filtration.

5. Beer Shelf-life.

Each part of the brewing process is considered/approached from the scientific prospective and it does include related equipment and critical control parameters overview.

The course was built up and structured with an approach allowing to find extracted information that is critical when applied in real work conditions whether it's a manufacturing or homebrewing.

Also, throughout the course there is a parallel between a big scale production vs. homebrewing which would allow students to understand the equipment and the process better.

Moreover, the course can be an excellent tool in a beer recipe development and it is also equipped with special calculators, recipe template, references that can be helpful for students to navigate through the process.

Towards the end of the course students should be able to develop their own beer recipe, design the production process and have a fundamental understanding of brewing science.

Who this course is for:

Brewing Industry Professionals
Homebrewers
Students studying Brewing science & technology
Everyone who interested in beer

Principles of Beer Recipe Development

What you'll learn

Explore related topics

Course content

Introduction to the Beer Recipe design principles. Beer Ingredients.4 lectures • 2hr 20min

Wort Production.5 lectures • 2hr 16min

Fermentation.3 lectures • 2hr 13min

Filtration.1 lecture • 32min

Beer Shelf Life.1 lecture • 37min

Requirements

Description

Who this course is for: