The topics that I would want covered:
- The basic ingredients + common styles (introduction to BJCP guidelines)
- The extract brewing process with a standard stovetop kit
- Fermentation and temperature management (with examples of good vs. poor fermentation temperature management served in class)
- Bottling and kegging (bring bottling pucket and kit, so they can bottle water in beer bottles
- Basics of mashing
- Specialty grains and mash pH
- Hop selection, hop scheduling and IBUs vs aroma
- Building or buying a mash tun and common types of mashing/sparging (batch, fly, BIAB, no-sparge, partigyle)
- Going through a complete garage/outdoor brew day
- Recipe development
- Advanced mash techniques
- Hop utilization and management
- The AHA and online resources
If that's too much, I would crop advanced mash techniques, recipe development, hop utilization and management. I would briefly explain different mash techniques, while focusing on single infusion mash with no mashout for the basic demonstrations.
Topic: Homebrewing class at College (Read 3647 times)
