9780882665177

The Complete Handbook of Home Brewing: Equipment, Ingredients, Methods, 55 Recipes

Dave Miller

ISBN 10: 0882665170 / 0-88266-517-0
ISBN 13: 9780882665177
Publisher: Storey Communications
Publication Date: 1988
Binding: Softcover
Editorial Reviews for this title:
Synopsis:
Includes 55 recipes for classic ales and lagers as well as equipment, materials, and procedures information. 103,000 copies in print.

Review:
Tastes in beer have changed as Americans have come to know and love the robust flavors of international beers. And connoisseurs agree that quality beers can be brewed right at home -- a hobby that can quickly become a passion. With The Complete Handbook of Home Brewing the beginner or veteran can learn to brew a range of fine lager beers and ales -- from the Trappist ales of Belgium and the stouts and porters of Ireland and Great Britain, to the pilsners that are the predecessors of American beers.

The author's clear and lively presentation makes this complex, technical subject fascinating. In his words: "Brewing is complicated in its details but simple in practice, and there is no magic involved. Ordinary people were doing it for centuries before it became the province of specialists, and now, thanks to modern science, we can turn out better, more consistently flavorful beers than our ancestors would have thought possible."

This book is a practical guide to brewing good beer at home and gives you a full understanding of the brewing process. Equipment, materials, and the procedures to follow for successful home brewing are full described. The book concludes with a section that shows how to make beers to suit your own taste, including fifty-five of the author's tested recipes for classic ales and lagers.

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Book Description: Storey Communications, 1988. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Acknowledgments and Dedication 1. Introduction 2. The Brewer's Art 3. Getting Started in Home Brewing 4. Brewing Equipment 5. Cleaning 6. Introduction to Brewing Materials 7. Pale Malts 8. Special Malts 9. Malt Extracts 10. Adjuncts and Sugars 11. Water 12. Hops 13. Yeast 14. Brewing Aids 15. Improving Your Extract Beers 16. Small-Scale Mashing 17. Brewing All-Grain Beers 18. Crushing the Malt 19. The Mash-in, Acid Rest, and Protein Rest 20. Starch Conversion and Mash-out 21. Sparging 22. Boiling the Wort 23. Cooling and Assessing the Wort 24. Fermentation 25. Bottling, Casking, and Maturation 26. Serving and Tasting 27. Finding Faults 28. Haze Wars 29. Introduction to Recipes 30. Lager Beers 31. Ales Appendix A -- Bibliography Appendix B -- Equivalent Weights and Measures Appendix C -- Glossary IndeX. Bookseller Inventory # ABE_book_new_0882665170

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