New Compl. Joy Home Brewby Charlie Papazian
Stouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they're all remarkably easy to make! WithThe New Complete Joy of Home Brewing acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market you can learn to make beer just the way you like it! And it's fun! Whether you/b>
Stouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they're all remarkably easy to make! WithThe New Complete Joy of Home Brewing acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market you can learn to make beer just the way you like it! And it's fun! Whether you prefer a richer, creamier head, a more flavorsome, full-bodied brew, or a sparkling, sweeter ale from the lightest lager to the darkest stout as a home brewer you can make them all and even keg your own like the beer masters of old!
Simple, Easy-to-Follow Sections on:
- Getting your home brewery together: the basics malt, hops, yeast and water
- 10 easy lessons to making your first bubbling batch of beer
- Brewing exciting world-class styles of beer that will impress and delight your friends
- Using fruit, honey and herbs for a spicier, feistier brew
- Brewing with malt extracts for an unlimited range of strengths and flavors. . .and much, much more!
Plus: A complete home brewer's glossary; a fascinating look at the history of beer; details about the advanced world of all-grain and mash extract brewing; growing your own hops; more than 50 fantastic recipes-from Cherry Fever Stout to Monkey's Paw Brown Ale.
Over 80 Illustrations Contains New Up-to-Date Information!
- HarperCollins Publishers
- Publication date:
- Edition description:
- Product dimensions:
- 5.38(w) x 8.31(h) x 1.05(d)
Read an Excerpt
Toad Spit Stout
Guinness Stout? I enjoy Guinness as much as any stout lover can imagine. It's easy to brew from malt extract. The only character that this recipe is lacking is the unique "tang" that the real stuff has. The Guinness Brewery achieves its tang by actually adding a small amount (3 percent) of pasteurized soured beer to all of its stouts around the world. I enjoy my Toad Spit Stout as much as any Guinness I've ever tasted. It is bittersweet, full-bodied, dry and typifies the roasted barley character of all stouts.
Use only the best roasted barley. Roasted barley that is jet-black in appearance has been overdone; instead look for a deep dark brown color. Black patent malt is no substitute when you are making stout, especially when you are typifying Guinness.
Ingredients for 5 gallons:
3.3 lbs. John Bull hopped dark malt extract syrup
4 lbs. plain dark dried malt extract
3/4 lb. crystal malt
1/3 lb. roasted barley
1/3 lb. black patent
1 1/2 oz. Northern Brewer hops (boiling): 14 HBU
1/2 oz. Fuggles or Willamette hops (finishing)
8 tsp. gypsum
1-2 pkgs. ale yeast
3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
O.G.: 1.050-1.054 (12.5-13.5)
F.G.: 1.015-1.019 (4-5)
Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water. Bring to a boil and remove the grains after 5 minutes of boiling. Add the malt extracts and boiling hops and continue to boil for 60 minutes. Add the finishing hops for the final 10 minutes of boiling (Guinness-type stout does not have a hop bouquet, but in this recipe it will have a subtle hop flavor).Sparge the hot wort into the fermenter and cold water. Pitch the yeast when cool. Bottle when fermentation is complete.
You should be enjoying Toad Spit Stout within 3-4 weeks from the day you brewed it.
Monkey's Paw Brown Ale
A rich, satisfying chocolaty brown ale. A pleasing sweetness that is cleaned by a crisp finish of English hops. Monkey's Paw will make you wish you had another, but that won't be necessary because this recipe, like all the others, is for 5 gallons. Five gallons of medium-bodied brown ale in the English tradition.
Ingredients for 5 gallons:
7 lbs. malted barley (English highly modified malt)
1/4 lb. chocolate malt
1/4 lb. black patent malt
1/2 lb. crystal malt
1 tsp. gypsum
1 oz. Fuggles hops (boiling): 5 HBU
1/2 oz. Northern Brewer hops (boiling): 5 HBU
1/2 oz. Fuggles hops (aroma)
1/4 tsp. Irish moss powder
1-2 pkgs. ale yeast
1/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
This recipe calls for using an "infusion" procedure for mashing 8 lbs. of grains.
Combine the crushed grains and gypsum with 1.75 gallons of 168-degree F (76 C) water. The mash will stabilize at 150-155 degrees F (66-67 C). Hold this temperature for 30-60 minutes.
Sparge with 4 gallons of 170-degree F (77 C) water.
Add 3 additional quarts of water to the brewpot and bring the wort to a boil. Add boiling hops and continue to boil for 1 hour. Add the Irish moss during the final 10 minutes of the boil. Add the aroma hops during the final 1-2 minutes of boiling. Remove the spent hops and sparge. Cool the wort as quickly as possible.
Final yield should be 5-5 1/2 gallons of wort.
Pitch the yeast and ferment to completion. Bottle with corn sugar or malt extract.The New Complete Joy of Home Brewing. Copyright © by Charles Papazian. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
Charlie Papazian is the founder of the American Homebrewers Association (AHA) and the Association of Brewers and the current president of the Brewers Association. The creator of the Great American Beer Festival and the World Beer Cup, he is the founding publisher of the magazines Zymurgy (for homebrewers) and The New Brewer (for professional craftbrewers). He lives in Boulder, Colorado, with his wife, Sandra, and daughter, Carla, where he still avidly homebrews lagers, ales, and honey meads.
Most Helpful Customer Reviews
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This is the first book you should read if you are considering Homebrewing. My copy is dog eared and worn. I still refer to it almost every brew session some 7 years after first reading it.
Reading this book improved my homebrew dramatically. Papazian's philosophy (you know, 'Relax ...') definitely helped. As far as an introduction to brewing, I have yet to read a better publication. Any time I have had questions at any of my brewing sessions, I turn to Papazian's book, and the answer is always there. He covers ingredients, equipment, recipes, everything you need. Most importantly, he makes you want to brew, and continue to brew. Beer rules, and he proves it.
A few years ago I found a beer newspaper in the mens room at a rest stop. That is how I dicovered this book. It is the best book on brewing beer,bar none.Charlie Papazian is a man among men and the KING of home braumeisters the world over. I thourghly enjoyed this book and continue to do so. If you want to brew beer at home GET this book. You'll be glad you did. Then get a subscription to 'ZYMURGY' the magazine for the homebrewer.By the way I am NOT affilated with the aforementioned magazine or book,just another homebrewing,beer bonging,hop head.
'Relax, Don't worry, Have a homebrew' An excelent introduction to the craft of homebrewing. Charlie Papazian is a legend in the field, and this is the first book anyone considering homebrewing should get.