- Taschenbuch: 176 Seiten
- Verlag: Clarkson Potter (13. Mai 2014)
- Sprache: Englisch
- ISBN-10: 0804137633
- ISBN-13: 978-0804137638
- Größe und/oder Gewicht: 18,6 x 1,3 x 23 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 571.303 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Make Some Beer: Small-Batch Recipes from Brooklyn to Bamberg (Englisch) Taschenbuch – 13. Mai 2014
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Über den Autor und weitere Mitwirkende
ERICA SHEA and STEPHEN VALAND are co-owners and -founders of the Brooklyn Brew Shop and the authors of Brooklyn Brew Shop’s Beer Making Book. They sell their beer making kits and ingredient mixes at BrooklynBrewShop.com, the Brooklyn Flea, and at select retailers. Named in 2014 to Forbes 30 Under 30 list, they have been featured in Food & Wine, the New York Times, Real Simple, Serious Eats, and on the Early Show and Regis & Kelly.
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It also has their Bruxelles Blonde and Bruxelles Black recipes, which I think are excellent!
If you don't have the first book, I would recommend getting it first as it is a bit more basic... but this one isn't difficult to follow.. there are some very simple recipes in here and some that are more complex... they even tell you which to start with if you are a relatively new brewer.
If you want to brew 2 or 3 gallon batches, simply multiply the ingredients by two or three... it is a straight conversion! Good luck and cheers!
It says this review is for the Kindle edition, though I actually purchased the softcover book..... just a preference, especially when using something as a manual.
What I hate: I've brewed for nearly 20 years and love to try radical recipes and flavors in beer. But I take my brewing seriously and this book lacks the professionalism of a serious brewing book. ABV is provided, yet there are virtually no other readings to support the ABV listed. No starting or final target gravities are provided. Recipes are hopped without providing any idea of what level of bitterness they are trying to achieve. For instance, the recipe tells me to hop with 1 oz. of Tettnanger without telling me the alpha acid of the hops used, which can vary widely. Seriously, would it have killed you to tell us how many IBUs are appropriate for these radical recipes? And some recipes are just factually wrong. The recipe listed for Cigar City's Cucumber Saison uses fresh cucumbers, Hallertau and Spaltz hops. But Cigar City actually uses Cucumber extract and Citra and Sorachi Ace hops which provide the distinct spiciness and lemon-grass notes of Cigar City's Cucumber Saison.
Bottom line: If you are adventurous and like to brew in blissful ignorance of the outcome and you're not concerned about replicating your results, then this book is for you. If you are a serious home brewer, you will probably want to take the basic recipes and enter them in Beersmith or Beer Tools to get target readings, adjusting grain bills and hops appropriately to highlight the flavors of the unique ingredients used in the recipe.
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