Designing Great Beers The Ultimate Guide to

Formulas, ingredients, historical and modern day brewing practices, all these details and more are covered in Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles. Drawing on information from old brewing records, books, contemporary beer analyses, and hundreds of award-winning recipes, author Ray Daniels provides a wealth of data on the current and historical brewing techniques and ingredients for fourteen of the world's most popular ale and lager styles. Ray also includes brewing calculations for planning and adjusting brews as well a thorough examination of primary brewing ingredients.

List of Figures

vi

(1)

List of Tables

vii

(6)

Acknowledgments

xiii

Introduction

1

(6)

PART ONE

7

(116)

1. Six Steps to Successful Beer

7

(2)

2. Charting a Course

9

(2)

3. Malt Extracts

11

(8)

4. Flavor and Aroma from Fermentables

19

(9)

5. Calculating the Malt Bill

28

(6)

6. Hitting Target Gravity

34

(6)

7. Beer Color

40

(23)

8. Water

63

(9)

9. Using Hops and Hop Bitterness

72

(19)

10. Flavor and Aroma Hops

91

(16)

11. Hop Variety Characteristics

107

(4)

12. Yeast and Fermentation

111

(12)

PART TWO

123

(228)

13. Introduction to Part Two: The Style Chapters

123

(4)

14. The Barley Ales of Germany

127

(14)

15. Barley Wine

141

(11)

16. Bitters and Pale Ales

152

(23)

17. Bock Beer

175

(16)

18. California Common

191

(12)

19. Fruit Beer

203

(12)

20. Mild and Brown Ales

215

(14)

21. Old Ale

229

(14)

22. Pilsener and Other Pale Lagers

243

(20)

23. Porter

263

(20)

24. Scottish and Scotch Ales

283

(18)

25. Stout

301

(20)

26. Vienna, Marzen, and Oktoberfest

321

(17)

27. Wheat Beers

338

(13)

Appendix 1: Essential Brewing Techniques

351

(3)

Appendix 2: Calculating Potential Extract from Malt Analysis

354

(2)

Glossary

356

(9)

References

365

(17)

About the Author

382

(1)

Index

383

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Designing Great Beers The Ultimate Guide to Brewing Classic Beer Styles

Summary

Table of Contents

Supplemental Materials