CloneBrews: Recipes for 200 Commercial Beers (Anglais) Broché – 16 juin 2010
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Commentaires client les plus utiles sur Amazon.com (beta)
My issue is that there are missing bits and pieces to this e-book compared to the actual printed book. To a home brewer, these are critical issues. My first brew that I used this book on was a Duvel. Compare the Duvel from the hard copy and the soft copy. Important information missing from the soft copy. I brew using all-grain, not extract, and this Duvel leaves out the important section on what base grains to use in place of the less satisfactory (to my tastes) and more expensive (no argument here) DME extracts. The printed version has a nice section following each recipe discussing what all grain brewers should use in terms of base grains.
If this is my first attempt at using the book, and there are issues that make me run down my hard copy again, I fear that there are many more. This book needs to be re-edited and then re-published electronically, at no cost to those of us who bought this book in e-book format.
1. Lots of wasted space. There are 69 pages of light lagers from around the world. The receipts are almost identical, with very slight difference in hops and gravity. Every single lager (56) has the exact same lagering procedure, even when they should be treated differently. All styles repeat the same data (Serving notes, bottle conditioning) over and over. I think they really pushed to have 200 recipes and 440 pages. The food pairings seem like rather random filler to me.
2. The key difference in many beers is how they are mashed, fermented, or conditioned/lagered. This book often mentions those difference in the blurb, but then fails to follow through in the process. For instance, it will mention in the blurb that it is lagered for 3 months, and then say lager 1 month in the instructions. Or say that it is decoction mashed, and then specify an infusion mash for all grain. All fermentation temps are identical for all beers in a style, with no advice on what would be best for the recipe or a given yeast.
3. There are a large number of mismatches between the extract with grains, mini-mash, and all grain recipes that seem like errors. For example, on page 209, the mini-mash has flaked maize, but the all-grain has no corn of any sort.
Most brewers would be much better treated by Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, which explains the styles underlying this book much better, and then provides great tips on mashing, fermenting, and all the other processes that can make a beer taste different.
I will attempt to return this item and receive a corrected copy. The recipes and content in the book, however, is great.
With the addition of 50 new recipes along with new layout and organization this book is darn near perfect.
The only knock is over detailed times of hop additions.
If you've brewed a batch or 2 of brew you understand the process however, this book breaks it down to an exact step by step process.
This book is a huge improvement over their first book and I would recommend it to any beginning or intermediate brewer.