- Paperback: 254 pages
- Publisher: G W Kent (June 1, 1998)
- Language: English
- ISBN-10: 0961907290
- ISBN-13: 978-0961907297
- Product Dimensions: 6.2 x 0.8 x 8.5 inches
- Shipping Weight: 12 ounces
- Average Customer Review: 3 customer reviews
- Amazon Best Sellers Rank: #6,919,183 in Books (See Top 100 in Books)
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The Big Book of Brewing Paperback – June 1, 1998
This is the classic book for any really enthusiastic and ambitious home brewer...the person who wants to brew high quality "true" beers using real hops and grains, rather than by using more easily-handled kits and powdered or liquid malt extracts. The author explains to beginners and experts alike a simple method of "mashing" for producing the finest flavoured beers, ales, stouts and lagers from all-grain ingredients, just like the professionals do. It is simply the most advanced and comprehensive book on the subject for the amateur. - The language of the brewer - Brewing quality beer - Commercial brewing - Equipment - Your first brew - Easy recipes - Systems of mashing and sparging - Real ingredients - Buying malt - Brewing process - Problems - Advanced recipes - The best book on "mashing" ever published! First published by Argus Books in 1985, this classic home brewing manual has been out of print in the UK for over a decade. During that period, enthusiasts and home brew shops have been importing the US edition in order to keep its essential wisdom alive within the hobby.
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That said, it's only a book for the historically-minded and the extremely patient. Much of the equipment described (polyethylene bulk-wine squares converted to fermenters, Bruheat boilers, and the like) are largely available in the UK only and are unavailable to the average US brewer, and the weights and measures are British Imperial measurements (i.e. 4.5L gallons and 20oz pints), so you'll need to pay very close attention to the conversion tables (unless, of course, [...].That said, the recipes represent what was fashionable in English pubs in the 1970s, and this was one of the first books to seriously approach the matter of full-mash brewing for the homebrewer, as well as issues like cask-conditioning.
If you're the sort of person who is into antiquarian recipes, this is a pretty good book to have around. However, if you're interested in Line's less dated work, check out Brewing Beers Like Those You Buy (which you should get anyway); it has the same measurement issues, but it is far less confined to its time than this book.
This book is a must for every advanced homebrewer and contains a wealth of information, including things I didn't know and never read in other more modern brew books.
However, the book is by no means complete, uses methods and equipment which are out-dated and much more difficult than those used today AND is certainly not for the beginner! For the beginner, the best book I have come across is the Joy of Brewing by Papazian.
Granted the edition I recently bought was published in 1982, Dave Line was a true homebrew pioneer who should not be forgotten. This book should be taken from what it is and not followed to the letter (as Americans tend to do!) If you read carefully with a highlighter marker, you can come across some excellent information.
Dave Line wrote two great books, "The Big Book of Brewing" and this book. This book was a recipe book, not a guide. It's great to see how he approached brewing each beer. I have been brewing full mash brewing since 1980. I usually brew bitter and pale ales. This book is a constant reference.
Other than the discontinued use of Sodium metabisulphite for sterilization, I'm not sure how "Homebrewing has evolved so much since then"?
His Big Book of Brewing was written in 1974 and the recipe book in 1978. The making great beer has not changed since then. The full mash process has been the same for hundreds of years.
Both books are great reference books and should be part of any brewing library.