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Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

4.37  ·  Rating Details ·  599 Ratings  ·  25 Reviews
Award-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.
Paperback, 317 pages
Published October 8th 2007 by Brewers Publications
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Jason Wardell
Dec 11, 2011 Jason Wardell rated it really liked it
Cheating a little for my year-end book count. I have read this at least twice over the past year, though not necessarily in order. Good recipes and the introductory chapter's wheel on hop varieties is a thing I reference more than most other things while developing recipes. Leans a bit too heavily on certain kinds of hops for my tastes, but it would have taken me ages to figure out the subtleties of ESBs on my own. Great for effing around with recipe development.
Dirk Howard
Sep 11, 2012 Dirk Howard rated it it was amazing

This is more than just a recipe book. This is the BJCP style guide in recipe form. If you want to become a better home brewer, use these recipes as your starting point. If your brewing process is solid (sanitation and fermentation), then you should be able to brew these style examples with great success.
May 25, 2010 Kevin rated it really liked it
This is an excellent resource for the beginning extract brewer. It assisted me with my understanding of the process of making beer, and is a great resource on understanding recipes and the similarities and differences between styles.

It is also handy for all-grain brewers, as he does a conversion for each recipe.
Feb 10, 2017 Dwight rated it really liked it
Recommends it for: homebrewers
Shelves: brewing
A great book for beginning and intermediate brewers, this book provides a variety of recipes for the casual or serious homebrewer. Starting with a brief, and only slightly technical, discussion of the main beer ingredients, the book is predominantly a recipe collection of various beer styles, with both an extract and all-grain version.

If you enjoy trying to make beer true to a given style, give this book a try.
Gary Mesick
Oct 14, 2016 Gary Mesick rated it really liked it
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.


--These recipes are award-winners, which means that the judges chose them over others. That means they got the judge's attention, which means they tend to push the bo
Oct 06, 2013 Simon rated it it was amazing
Parfaitement dosé. Un rapide tour de techniques de brassage de base, servant de rappel pour ceux qui ont préalablement lu l'excellent How to Brew de John J. Palmer, co-auteur de ce livre. Sont ensuite touchés quelques nouveaux points, principalement au niveau de la subsitution des ingrédients.

La deuxième section présente les recettes en elles-mêmes, mais offre beaucoup plus. Chaque style du BJCP est décrit et dissequé. On y indique les points cruciaux, les pièges possibles, les variantes connues
Feb 01, 2015 Jenny rated it really liked it
Great beer recipe book. Covers the basic beer styles with several recipes for each style. The author(s) add anecdotes as well with each recipe that help you understand part of the process. My only complaint (and reason for four stars instead of five) is that these are 5 gallon recipes. Most new home brewers brew at one gallon intervals, so the conversions can be tough. It is always easier to increase a recipe. But I have made several of the recipes in this book and they are terrific! A great res ...more
Dec 12, 2007 Brad rated it really liked it
Shelves: brewing
Very useful as a standalone source for beer recipes in every BJCP style for beginning to advanced brewers. Recipes emphasize extract brewing, but each contains the information required to convert to all-grain. For advanced brewers, once you've learned all you can from Ray Daniels "Designing Great Beers," this is an excellent resources for creating recipes for styles that Daniels doesn't directly address.
Feb 14, 2016 Trevor rated it it was amazing
Shelves: beer
Probably should have bought and read this along time ago! Brewing Classic Styles is a classic brewing resource. It is exactly what it says. Walks though the major beer styles and tells you what it should be and gives you a tested recipe to demonstrate. A good starting point or comparison point for recipes you have developed.
Shari Sullivan
Sep 30, 2013 Shari Sullivan rated it it was amazing
Great resource for understanding basic brewing chemistry, recipe formulations and substitutions. I think I'll be referring back to this one many, many times. Also really helpful for understanding style distinctions, how to keep within styles if you choose to and when breaking those limitations can work.
Oct 16, 2014 Muzza rated it it was amazing
Great way to grab recipes in many different styles. Is American publication so in imperial but has metric in brackets. Has a couple if recipes of each main style and a few anecdotes to boot. A bit of brewing info thrown in to introduce each style. Most recipes however in extract but gave an all grain conversion included as well which is good.
Jeremy Kozdon
Apr 25, 2010 Jeremy Kozdon rated it really liked it
This book is a must have for any brewer who is interested in really crafting recipes. Gives a good base for all BJCP styles, though I tend to deviate (due to available ingredients and methods), I heartily recommend it.
Oct 22, 2010 Grant rated it it was amazing
Shelves: homebrewing
This is a great book for extract or all-grain brewers.

The book is organised according to the BJCP guidelines and a recipe (sometimes more) is given for each style.

Of the recipes that I have made, all have been great beers.

Highly recommended.
May 06, 2013 Gingerwolverine rated it liked it
Shelves: brewing, 2013
A useful resource in terms of style guidelines but primarily aimed at the extract brewer. Slightly out of date already but still worth adding to your home brew reading list.
Jul 06, 2009 Kevin rated it really liked it
I've made a few beers from this book and they've turned out great. Recipes from and awarding winning homebrewer... what more could you want?
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“AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).” 1 likes
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