Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

December 30, 2018 - Comment

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 ” data-link=””>”>TweetPinShare+10 Shares

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Book annotation not available for this title.
Title: Brewing Classic Styles
Author: Zainasheff, Jamil/ Palmer, John J.
Publisher: Natl Book Network
Publication Date: 2007/11/01
Number of Pages: 317
Binding Type: PAPERBACK
Library of Congress: 2007029472

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Anonymous says:

Good general recipe book, with each pushing its style envelope 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…

Anonymous says:

Excellent book to have in your brewing 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…

Anonymous says:

Good technique book, great recipe book 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…

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