Brewing classic styles: 80 winning recipes anyone can brew PDF
Preview Brewing classic styles: 80 winning recipes anyone can brew
BREWING CLASSIC STYLES 80 Winning Recipes Anyone Can Brew Jamil Zainasheff and John J. Palmer Brewers Publications A Division of the Brewers Association PO Box 1679, Boulder, Colorado 80306-1679 www.BrewersAssociation.org © Copyright 2007 by Brewers Association All rights reserved. No portion of this book may be reproduced in any form without written permission of the publisher. Neither the authors, editor nor the publisher assume any responsibility for the use or misuse of information contained in this book. ISBN: 978-0-937381-92-2 (print) ISBN: 978-0-9840756-4-5 (ePub) Library of Congress Cataloging-in-Publication Data Zainasheff, Jamil, 1961-Brewing classic styles : 80 winning recipes anyone can brew / by Jamil Zainasheff and John Palmer. p. cm. 1. Brewing. I. Palmer, John J., 1963- II. Title. TP570.Z35 2007 641.8'73--dc22 2007029472 Publisher: Ray Daniels Copy Editing and Index: Daria Labinsky Production & Design Management: Stephanie Johnson Cover and Interior Design: Julie Lawrason Production: Michael Blotz Cover Photo: Rick Souders, Souders Studios, www.soudersstudios.com Interior Photos: Jamil Zainasheff and John Palmer unless otherwise noted BREWING CLASSIC STYLES 80 WINNING RECIPES ANYONE CAN BREW Acknowledgements Introduction 1 | Brewing With Style 2 | Choosing Your Ingredients 3 | Brewing Great Beer With Extract 4 | Brewing These Recipes 5 | Light Lager 6 | Pilsener 7 | European Amber Lager 8 | Dark Lager 9 | Bock 10 | Light Hybrid Beer 11 | Amber Hybrid Beer 12 | English Pale Ale 13 | Scottish and Irish Ale 14 | American Ale 15 | English Brown Ale 16 | Porter 17 | Stout 18 | India Pale Ale 19 | German Wheat and Rye Beer 20 | Belgian and French Ale 21 | Sour Ale 22 | Belgian Strong Ale 23 | Strong Ale 24 | Fruit Beer 25 | Spice, Herb, or Vegetable Beer 26 | Smoke-Flavored and Wood-Aged Beer 27 | Specialty Beer Appendix A: Pitching Yeast Rates and Starters Appendix B: Steeping Specialty Grains Appendix C: Stovetop Partial Mashing Appendix D: Priming Rates and CO Volumes 2 Glossary Index ACKNOWLEDGEMENTS No work of this sort is created in a vacuum. In my case it was the kindness, generosity, sharing, and love of my family, friends, and the community of brewers that made this possible. My incredible wife, Liz, and two wonderful daughters, Anisa and Karina, have been very understanding of why Dad spends so much time on his “beer stuff.” They are always willing to help with odd brewing tasks and travel with me to out-of-the- way places just so I can taste a unique beer. I do love them more than beer, but they never ask me to prove it. Thanks to Ray Daniels for his landmark book, Designing Great Beers. More than any other book on brewing, it was this book that taught me how to make my own recipes. I never could have written this book without first learning from Ray. Thanks to those who had the faith in me to speak or write about beer styles. My tremendous fear of saying something wrong on air or in print made me relearn a lot of things about brewing that I only had a passing knowledge of before. And my friends, my brewing brothers and sisters, you have shared your beers, your homes, your knowledge, and most important to me, your friendship. Thank you for being there for me. If you were the only friends I knew, I would consider myself very lucky. —Jamil Zainasheff First, I need to thank my wife, Naomi, for suggesting that I write another book. It seemed like a crazy idea at the time, having just finished the previous one, but she knows that I love doing this stuff. Second, I want to thank Ray Daniels and all my other friends at the American Homebrewers Association and Brewers Publications for all their support and enthusiasm. Being treated like a famous author has its merits, but being accepted as a friend is better. Finally, thanks to Gordon Strong and the rest of the Beer Judge Certification Program organization for letting us write on their coattails like this. As Jamil and I discussed the concept for the book, we said, “Wouldn't it be great if they let us use the current organization and descriptions of the styles, so that we would all be consistent?” And they did. —John Palmer The BJCP Style Guidelines were used in creating the “Style at a Glance” for each recipe. The BJCP style information is used with permission of the copyright holder, Beer Judge Certification Program Inc. The current version of the style guidelines can be found at the BJCP website, www.bjcp.org. INTRODUCTION John: I have been wanting to write a book called How to Brew With Extract for many years, because I feel that extract brewing doesn’t get the respect it deserves. I also wanted this book to have some killer recipes for lots of different beers styles, and while my recipes are OK, I wasn’t fooling myself into thinking they were stellar. I thought that my friend Jamil could probably help me there, since he is one of the best brewers I know. Jamil: I hadn’t seen John in quite some time when I ran into him at the Great SM American Beer Festival . As we talked, John mentioned he was preparing to write a book on how to brew great beer with extract. He said he needed a handful of good recipes to include in the book, and I offered to help. Well, even the best laid plans tend to evolve, and this book quickly turned from a book on extract with a few recipes into a recipe book with advice on brewing, applicable to all brewers. John: At some point in our conversation at the GABF (I think we were over by the Brooklyn Brewery at this point, or maybe it was Dogfish Head), Jamil mentioned, “I have a recipe for every style. ...” Even though I didn’t realize it then, this was the turning point of the whole project. I took another sip of beer and said, “Cool.” But as we started working on the book, outlining the content and discussing the theme, I quickly realized that great recipes were much more marketable than extract brewing tips, which I had covered fairly well in How to Brew. The more I thought about it, the more I liked the idea of a book that described how to brew a specific recipe for every style in the Beer Judge Certification Program Style Guidelines. I am good at describing the mechanics of brewing, but I am not good at describing the art, the intuition that can be applied to it. From listening to “The Jamil Show” podcast on The Brewing Network, I knew that Jamil could. Jamil: Recently someone asked me how long we have been working on this book, and I started thinking back to my first conversations with John. Before I could answer, someone else said, “He’s been working on it since he started brewing.” Ah yes, that is so true. The recipes in this book are the product of dozens of countries visited, hundreds of batches brewed, and thousands of beers tasted. When I started home- brewing, I set myself the goal of being able to brew a good example of every recognized style in the BJCP. To check on my progress, I entered my beers in a number of competitions. I methodically tweaked and tested each recipe until the beers began to win awards. In fact, every recipe in this book has won a number of awards, some more than others, but all are proven recipes. Many people wonder why I would be willing to “give away my award-winning recipes.” Those who taught me to brew all shared a core ethic: If you know something about brewing, you share it with others. It seems to me that all of the best brewers I know are willing to share their recipes and techniques. They hold nothing back. Brewers who feel the need to hide a recipe or other information often only have one or two beers that they can brew well and are afraid to let it go for fear of not finding more good recipes. Our hope is that you will look at this book as much more than just a collection of recipes, and once you learn from it, you will build upon that knowledge and share it with others. This book is intended as a guide to help you successfully brew the most recognized beer styles in the world. Too many brewers focus on just a handful of their favorite styles and miss out on some really wonderful beer styles. Don’t let that happen to you. Please make an effort to brew every style in this book well. Some people ask how to become a better brewer. Becoming a great brewer is like becoming a great chef. Foremost, it takes a great deal of practice to master the fundamentals. You don’t become a great chef without mastering the basic cooking techniques and the most common menu items. Once you have mastered the basics, then you can stretch your wings and create some new and unusual dish. It is the same for brewing. You must master the basics of sanitation, fermentation, and ingredients. You must understand how to brew to style before you can soar and create something entirely new. It is not unusual for someone to claim they have created a beer that doesn’t fit in any of the style categories, yet when a person with enough experience tastes it, they can easily identify it as being a good example of one style or another. Become a better brewer by making a commitment to brewing all of the BJCP- recognized styles. If you’re not sure of how well you are doing, enter your beer in several competitions to get feedback. (You can find a list of competitions at www.bjcp.org.) Get yourself a copy of John Palmer’s How to Brew and read it cover to cover. Read all the brewing literature you can. Check off the styles you complete, and once you’ve brewed them all successfully, you will have earned quite an education. No matter what happens in your brewing education, don’t get discouraged and don’t let fear of failure stop you. Brew, brew, brew. After all, it’s just beer. Publisher’s note: Beyond this introduction, the chapters were prepared by one or the other of the authors. John Palmer wrote chapters 1 through 4 and Appendices B, C, and D. Jamil Zainasheff wrote recipe style chapters and Appendix A. In the recipe chapters the first-person singular pronoun “I” refers to Jamil.
The list of books you might like
