Ebook Designing Great Beers : The Ultimate Guide to Brewing Classic Beer Styles, by Ray Daniels
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Designing Great Beers : The Ultimate Guide to Brewing Classic Beer Styles, by Ray Daniels
Ebook Designing Great Beers : The Ultimate Guide to Brewing Classic Beer Styles, by Ray Daniels
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Détails sur le produit
Broché: 404 pages
Editeur : Brewers Publications (1 décembre 1996)
Langue : Anglais
ISBN-10: 0937381500
ISBN-13: 978-0937381502
Dimensions du produit:
18,2 x 2,4 x 25,6 cm
Moyenne des commentaires client :
4.2 étoiles sur 5
4 commentaires client
Classement des meilleures ventes d'Amazon:
102.329 en Livres (Voir les 100 premiers en Livres)
si vous ne devez en achetez qu'un, c'est celui lÃ
C'est un bon livre d'approfondissement pour peaufiner ses propres recettes en restant dans les clous des standards.Il faut par contre une bonne connaissance du brassage avant de s'engager à lire ce livre.
Once you've learnt the basic principles of brewing, it comes a time when you try to design your own recipes. But then, what is the right ratio between the different ingredients that you need to make a proper stout ? What hops would you choose to make a perfect pilsen ? And what IBU/GU ratio ?There are several chapters giving details about the most common beer styles, each of them prefaced by an interesting and comprehensive historical introduction.Perhaps, one of the drawbacks of this book is that the author, rather than giving examples on the recipes of some known commercial samples, chose to give a statistical analysis of the recipes that won the American Homebrewers competitions. Not all of us brew aiming to win a competition !
En anglais. Un très haut niveau. C'est comme un bouquin de fac pour les brasseurs de bière ! Très complet il couvre tous les styles et techniques mais demande une connaissance de base sur le sujet. Si la bière et l'anglais n'ont pas de secrets pour vous, n'hesitez pas c'est une bonne réference. Bonne brasse !
I started brewing a couple years ago and knock out a brew every few months. I did extract once and then immediately to all grain and learned that process and I was wondering what next...I got this book and it sat around with a few glances for a bit and I finally got to reading it with a notepad. I appreciate it much more now. The chapters are short and too the point with about the first 3rd covering the technical basics of designing a beer. It doesn't give you all the science. You learn how to select your grain bill for a target gravity and calculate target IBUs based on the hopping schedule. I was able to set up an excel sheet to auto calculate these from my selections.If you're home brewing with all grain, tinkering with the recipes of others, "The Complete Joy of Home Brewing" by Charlie Papazian is no longer satisfying your curiosity, want clearer definitions, want to be able to calculate your targets beforehand, and are wondering where to go next, this is probably for you.The last 2/3 of the book cover beer styles with definitions of and typical ranges for OGs, IBUs, etc. There are specific definitions for each beer which need to be used if you were to enter a competition and this gives it to you. Of course as a brewer, you can do what you wish but the guide will help tell you what it is not. I'm a bigger beer snob now because of it.Out of the gate, I designed a rye porter and it's the best beer I've made to date. My second incarnation was not as good but that will come with better knowledge of the ingredients. Perhaps, I can get a book on grains next.The point is that I'd been starting with other peoples recipes and tinkering with those and this book let me design a beer based on my ideas and it worked well the first time out of the gate. It also allows me to look at other recipes and decide what's going to work for me.
I have been brewing for a couple years now, and I bought this book after my first two batches. At that time, I couldn't understand much of what this book was trying to teach me, I wasn't ready. Now, two years later and more batches of beer than I can count, I plucked this book from the shelf and everything has clicked. The language of Brewers is now something I understand, and I have a clear understanding of the brew process, so this book isn't like reading a foreign language now. This book has the technical explanations for designing your own beers, teaching you the equations you need to control your sugars in your mash, and the bitterness from your hops. Now that I am reading this book, I am finding answers to problems I had before and didn't know how to solve. I would strongly recommend this book for an intermediate Brewer. I think this book is too advanced for someone who is starting out. A new Brewer would be better off following recipes and learning how to use their system before turning to this book.
Ray Daniels started home brewing in 1989, became a certified amateur beer judge in 1992, and won a beer writer of the year award in 1998. Daniels is the founder and director of the Cicerone Certification Program – a Sommelier program for beer servers. He is currently on the faculty of the Siebel Institute of Technology - a world class brewing school in Chicago founded in 1872. Daniels has authored over 2 dozen books. He wrote this book in 1996, published it in 1998 and copyrighted it again in 2000. The bulk of the book is over 20 years out of date. Some styles have emerged in the past 20 years such as Belgian Wits, Saisons, sours, Imperial IPAs and other big gravity beers that he does not cover. Even out of date, the book warrants 5 stars. Daniels has written this book for the advanced home brewer and small craft brewer. The book is not a compendium of beer recipes. It’s what the title says: Designing Great Beers. Daniels guides the brewer through how to create beer recipes rather than giving the brewer a list. Part One, roughly a third of the book, covers how to develop a plan for creating a great beer: 1) what are the characteristics of the beer you want to make, 2) how to figure out how much malt or malt extract you will need, 3) how much and what kind of water will you need, 4) what kind of hops, how much and when to add them, 5) what kind of yeast do you want and what temperatures do you need for it, and 6) how to finish your beer. Sure he uses math. How else would a brewer figure out how much malt, hops or yeast to use and how else would brewer know how to correct his or her water? Part 2, comprising about two thirds of the book reviews the major styles of the mid to late 1990s. Daniels provides background information on the style, reviews the basic techniques of the style and then he reviews recipe examples for commercial beers and home brew recipes from the National Homebrew Competition for 1993 and 1994. Anyone mastering the techniques described in the first part of the book and observing how Daniels applies those techniques in the second half of the book should be able fill in the blanks for the news styles that have emerged in the past 20 years. If you want to improve your brewing techniques and learn how to design great beers, then buy this book. If you want a list of recipes, look elsewhere. Amazon review 12-16-14
Although packed with lots of technical information, this should be a must have tome for any brewers book shelf.Technicals aside, there is a wealth of history and easy to comprehend design details I now know I was missing. The more technical portions are not outside of the laymans understanding. Getting some of them under your belt will push your abilities to a higher level.At this point I have made it 3/4 of the way through and have already adjusted my recipes and techniques to a better end result. Yes, I am now making better beer. I use Beersmith software because it keeps you in line in terms of style but does not restrict the creativity. By adding this book, I feel that I have expanded on the resources available to me to create even better brews. I still have more to read and an entire book to help me be a much better brewer.
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