Brewing Classic Styles: 80 Winning Recipes Anyone Can BrewAward-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions. |
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Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew Jamil Zainasheff,John Palmer Limited preview - 2007 |
Common terms and phrases
2.5 volumes 60 minutes Pre-Boil 90-minute boil ABW Keys all-grain methods All-Grain Option Replace allow a 90-minute alpha acid altbier American Lager American pale ale appropriate starter barley wine beer style beer to approximately brewed by extract-with-grain brewers caramel carbonate the beer continental Pilsener malt Crystal 40 diacetyl Dortmunder export Extract Weight Percent extract-with-grain or all-grain Ferment at 50 Fermentation and Conditioning FG IBU Color finished Flanders red ale flavor and aroma fruit fruit beer gallons grams of properly Hallertau help reduce DMS hop bitterness hop character IBU Color Alcohol Increase the pre-boil Keys to Brewing lambic liquid yeast packages LME 9 Maillard reactions malt character malt extract malty Mash at 152 minutes Pre-Boil Volume mouthfeel Munich extract Munich LME Munich malt pale ale malt Pre-Boil Gravity properly rehydrated dry recipe rehydrated dry yeast roasted schwarzbier sugar volume as needed wort Yeast White Labs