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Free Download Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, by Jamil Zainasheff
Free Download Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, by Jamil Zainasheff
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Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, by Jamil Zainasheff
Free Download Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, by Jamil Zainasheff
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Book annotation not available for this title.Title: Brewing Classic StylesAuthor: Zainasheff, Jamil/ Palmer, John J.Publisher: Natl Book NetworkPublication Date: 2007/11/01Number of Pages: 317Binding Type: PAPERBACKLibrary of Congress: 2007029472
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Product details
Paperback: 317 pages
Publisher: Brewers Publications (October 25, 2007)
Language: English
ISBN-10: 0937381926
ISBN-13: 978-0937381922
Product Dimensions:
5.8 x 0.8 x 8.6 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
251 customer reviews
Amazon Best Sellers Rank:
#123,726 in Books (See Top 100 in Books)
This book will give a home brewer solid recipes for every recognized brewing style in one volume. In the end (unless you are Jamil Z), you will probably focus on only a fraction of these styles, and for those, you may want additional detail. But if you want to survey the scope of what is possible, this book is a great start.Caveats:--These recipes are award-winners, which means that the judges chose them over others. That means they got the judge's attention, which means they tend to push the boundaries of the style to get that attention. You will want to look to the BJCP style guidelines if you are trying to hit somewhere more in the middle of the style.--The recipes focus on extract, with substitutions for all-grain brewers. I brew with grain, not extract, and so it is extra thinking to substitute grain for extract. But I know that 80% of those who brew use extract, so I don't blame the authors for focusing on that.--As with almost every brewing book, the reader may not pay attention when the authors say "Ferment at 50 degrees" or something like that. But the secret is to do exactly what it says: control your fermentation and hold it precisely where it tells you to. One sentence can't convey the importance of that.All that doesn't take away from the value of this book. It will make a great addition to any home brewer's library.
Excellent book to have in your brewing library. If nothing else the recipes are ALL award winning, and for us all grain brewers out there it is easy to substitute grain for the extract in the extract recipes. The grain substitutions are at the bottom of each recipe. The book does have solid info and proper fermentation temps for each style and yeast type used. Great recipes to show you what grain bill makes up each style. You can tweak the recipes from there or brew them as is. You can't go wrong trying these solid recipes out and that is why I can recommend this book to all levels of brewers!
I feel this is a must have for every home brewer. I've enjoyed every recipe I've made from it. It does give recipes in extract, but each recipe also has a section that tells you how to brew it in all grain. Read it carefully before beginning to brew your recipes. It does specify that the batches are 6 gallon ones, with 0.5 gallon of trub left in the brew kettle and 0.5 of trub and yeast left in the fermenter to give you an actual 5 gallons to package. Also, not that IBUs are calculated in Rager and not Tinseth, so plan accordingly if you use brewing software.
After reading through Palmer's "How to Brew" several times, and then trying to make the leap from extract to all-grain brewing without kits, I decided I needed a recipe book. My recipes were okay, but I was looking for something really great.I was recommended this book, and am really pleased with it. Palmer provides the technical details for things like amount of priming sugar to add to achieve a certain level of carbonation, and how large of a yeast starter to make, and Zainasheff provides information about what to keep in mind when brewing a certain type of beer, as well as at least one recipe for each type. Each recipe has both an extract and all-grain method, as well as information about mashing, the type and amount of yeast to use, and fermentation temperature and duration.I'm impressed by the range of recipes in this book. You might not find a recipe for the "Jalapeno-coffee stout" you really want to make, but there will be enough information and instruction in this book for you to figure it out and produce something decent. For instance, I really wanted to make a blueberry blonde ale. This book didn't have that recipe, but it did have a blonde, and it had instructions in the fruit beer section on how to make a fruit beer. I used the blonde recipe, followed the fruit instructions, and made an amazingly good beer. I'm really impressed with it.Other recipes from this book I've tried without modification, and all have ended up stellar. My favorite so far is the Special/Premium Bitter. Fantastic beer.If you're looking for a recipe book, I'd recommend this one. If you're looking for something on the mechanics of brewing, I recommend "How to Brew" by Palmer.
There are some great recipes in this book. Look around online and you'll see Jamil's name mentioned quite often. He knows his stuff. I will say that although there is a bit of info on the approach to brewing, it would help greatly to have an understanding of the brewing process before diving into these recipes. There isn't a ton of info on the procedures to follow within each recipe or even the part of the book leading into the recipes. A fantastic starting place would be John Palmer's "How to Brew". After reading that though, this was a great book for taking me from kit extract brewing to the next step. Is suspect I'll still get some good use out of the recipes as I continue on to all-grain brewing, as well.Oh, one other note. Many of the recipes, which I would love to try, are for lagers (probably half the book), which makes perfect sense for a book like this, but unfortunately, you need a second refrigerator or other approach to be able to maintain cold fermentation temperatures over long periods. Many people may have that setup already, but if not, just know that you'll be limited to how many of the recipes will currently apply to you.
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