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CloneBrews, 2nd Edition: Recipes for 200 Commercial Beers Paperback – Illustrated, May 5, 2010
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"Devoted" by Dean Koontz
For the first time in paperback, from Dean Koontz, the master of suspense, comes an epic thriller about a terrifying killer and the singular compassion it will take to defeat him. | Learn more
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Frequently bought together
From the Back Cover
-- Pilsner Urquell
-- Pete's Wicked Ale
-- Guinness Extra Stout
-- Paulaner Hefe-Weizen
-- Dos Equis
-- Sierra Nevada Pale Ale
-- Bass Ale
-- Anchor Steam Beer
-- Foster's Lager
-- Chimay Red
All 150 recipes come with separate extract, mini-mash, and all-grain instructions. You'll also find tips for replicating any commercial beer so you can make your own clones when you discover a new favorite!
About the Author
- Item Weight : 1.82 pounds
- Paperback : 439 pages
- ISBN-13 : 978-1603425391
- Product Dimensions : 7 x 1 x 9 inches
- ISBN-10 : 160342539X
- Publisher : Storey Publishing, LLC; Second Edition, New edition (May 5, 2010)
- Language: : English
- Best Sellers Rank: #394,882 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Some criticisms relate to the yeast recommendations and the priming recommendations.
For the Saison Dupont recipe, the book oddly lists Wyeast 3711 French Saison as the first choice for yeast. Readers should know that the second choice, Wyeast 3724, should be the first choice. That yeast is actually derived from Saison Dupont, and it's what gives the beer it's distinctive character. It's a trickier yeast, since it must be fermented very warm (I use a Fermwrap) to bring out the flavors and prevent stalling. WLP565 is the White Labs version of this yeast. If it does stall, give it plenty more time. It's best to leave it in primary for 2 to 3 weeks (maybe longer) before racking to secondary. Alternatively, 3711 can be pitched when fermentation slows if you're impatient (as noted on Wyeast's website). Much of Phil Markowski's book "Farmhouse Ales" is dedicated to the Dupont yeast.
As for the Orval recipe. It's fantastic. It even tastes a bit like Orval; even though the yeast strains recommended are the Rochefort strain (1762) and the Chimay strain (1214). The book neglects to mention that the Orval strain is only available from time to time from White Labs as WLP510. Further, Orval adds a wild strain called Brettanomyces Bruxellensis at the time of bottling. Better to add the Brett (White Labs WLP650) in secondary, though, and give it lots of time. Brett works slowly on some sugars that the primary strain misses. See Stan Hieronymus's "Brew Like A Monk" for the details referenced here with regard to Orval, as well as the information about the Chimay and Rochefort yeast.
That said, I used the Chimay (1214) strain, and it's great. Recently finished one with the Rochefort (1762) strain. Having finished at 1.006, I went ahead and added the Brett (WLP650) with 2/3 the priming sugar and strong bottles (to account for the additional carbonation from the Brett).
The author often mentions to add dry malt extract (DME) in lieu of priming (corn) sugar to carbonate beers. While some may have success with this, I tried it once with an experimental 1 gallon batch, and I found that it left a nasty residual taste.
All this sounds pretty critical, but I'll stress again that the recipes are great. You just might want to double check the yeast suggestions and stick to regular priming sugars. I love these recipes so much that I tinker around with them in Beersmith a bit each time to tweak them here and there, but also to ensure that the core recipes that I love are still respected.
I'm looking forward to trying out some others. Would have liked to have seen a number of other beers in the book. Given all the great newer American craft brews, this book - published in 2010 - could use an update.
It takes you through step by step the recipes and direction for brewing your own beer. If you are buying for a self brewer or simply curious about what goes into some of your favorite beers I highly recommend this book. It is the bible of brewing, according to my brewmaster. I have enjoyed it and plan on keeping it around. Instead of purchasing those high priced kits that always seem to be lacking something I can copy a recipe and take it with me when I go shopping to check off everything I will need to make a beer that I truly want to drink.
I am not a huge beer drinker but my husband is. But have found several recipes in this book I actually enjoy drinking. And worst case scenario it always makes amazing beer bread. I give this book two thumbs up because it is not only informative it is also a cookbook of various flavors of beer and how brewers get that taste through the selection of particular hops and yeast and processes. You will never look at beer the same way again after reading this book.
I find myself reading the book just to have something to read on the couch for my next idea for a brew. The book is also well organized by style. I use it to scan through the base grains and hops in recipes, and makes hybrids of various commercial beers. Again, it's a good book for someone looking for a starting points for recipes, but it also is a good book to pick up for folks that want to have something to fuel their brewing obsession.