Brewing Beer

Overview

This independent project focused on learning the complete process of brewing beer from scratch, using raw ingredients and traditional homebrewing methods. The goal was to understand the science behind fermentation, ingredient interactions, and environmental control while producing a drinkable and enjoyable final product. From recipe planning to bottling, each step was completed hands-on, resulting in a small batch of craft-style beer brewed at home.

Key Objectives

• Understand the Brewing Process: Learn each stage of beer production, from mashing and boiling to fermenting and bottling.


• Apply Chemistry and Timing: Monitor temperature, sugar conversion, and fermentation activity for a successful brew.


• Explore DIY Craftsmanship: Gain experience with hands-on techniques in a controlled but creative environment.

System Design & Implementation

1. Ingredient Selection:Used malted barley, hops, yeast, and water as the base ingredients for a classic ale-style brew.


2. Mashing and Boiling:Heated crushed grains in water to convert starches to sugars, then boiled the wort with hops to add bitterness and aroma.


3. Cooling and Fermentation:Rapidly cooled the wort to a safe yeast-pitching temperature and transferred it to a fermenter with airlock.


4. Monitoring Fermentation:Allowed primary fermentation to run for about two weeks, checking gravity levels to monitor progress.


5. Bottling and Carbonation:Transferred the beer to bottles with priming sugar, capped them, and allowed them to carbonate for another two weeks before chilling and tasting.

Testing & Evaluation

Throughout the process, specific gravity was measured using a hydrometer to track fermentation. Taste testing helped evaluate flavor, clarity, and carbonation. Minor adjustments were made during future batches based on hop levels, fermentation temperature, and timing.

Outcomes and Next Steps

The final beer was successfully brewed and carbonated, with a smooth, slightly bitter flavor profile and natural carbonation. This project sparked interest in fermentation science and opened the door to future experimentation with different beer styles, ingredients, and yeast strains. Future improvements could include temperature-controlled fermentation, kegging, and developing original recipes.