Product Description

Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

Product Details

• Amazon Sales Rank: #1276 in Books
• Published on: 2000-01-25
• Original language: English
• Number of items: 1
• Binding: Paperback
• 404 pages

Features

• ISBN13: 9780937381502
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
Part 1 of Designing Great Beers is a complete book in itself, focused solely on home-brewing ingredients and techniques (including three superb chapters on hops alone). Ray Daniels proves himself the "techie" type, infusing his introductory chapters with as much brewing math as brewing lore. Yet, Daniels never hops off the deep end of beer geekdom. Instead, he complements this emphasis on data with the creative use of graphics; where one could get bogged down in the stats, there is usually a clear visual depiction to instantly summarize their meaning.

This focus on facts continues into part 2 of Daniels's guide, where it backs an admirably pragmatic take on beer styles and their importance in home-brewing. Daniels devotes a chapter to each of 14 major style categories, detailing historical origins and modern brewing techniques. He lays a contemporary groundwork by compiling and analyzing the recipes of the National Homebrew Competition's most successful beers. The assumption is that beers deemed representative of particular beer styles in modern competitions serve as ideal models for recipe creation. Among the information provided for each style is a chart showing the percentage of brewers using each type of grain and in what proportions the grains were added. Similar data are supplied for hop varieties, yeast strains, and water treatment. This reverse engineering of award-winning beers naturally benefits experienced brewers seeking to wow judges at the next competition. Yet, even brewers taking their first shy steps into creating their own recipes have much to gain from this kind of practical analysis. Daniels provides the basic tools a brewer of any level can use to formulate recipes with confidence and creativity. --Todd Gehman

Review
Designing Great Beers: The Ultimate Guide To Brewing Classic Beer Styles is more than just a recipe book or merely another "how-to" manual, it is an indispensable guide intended for brewers interested in formulating their own beers based on classic styles, modern techniques, and their own vision of the perfect beer. With more than 200 tables, Designing Great Beers offers brewers knowledge on the essence of various styles, giving them the needed insight to create their own beers including "Six Steps to Successful Beer", "Hitting Target Gravity", "Pilsener and Other Pale Lagers", "Yellow-Red Proportions of Beers, Malts and Caramels", and "Common Hop Varieties and Their Typical Alpha Acid Levels". Designing Great Beers is must reading for every home brewer, microbrewer, and fun armchair reading for armchair reader contemplating the perfect brew. -- Midwest Book Review

About the Author
Ray Daniels

Customer Reviews

The best recipe formulation book I have seen
First, let me say what this book is not. It is not a recipe book, or a book which describes the techniques for brewing beer. In other words, it is not for beginners.
After following recipes for a number of batches of beer, it was time to learn how to create my own recipes. The purpose of this book is to do just that; come up with your own recipes. The first part of the book tells the reader how to compute the grain bill, the hop bill and how to hit original gravity. It also contains information on beer color, yeast and water. I used this section to make the computations for my first original recipe. This, in turn, gave me the incentive to buy a brewing software package which I now use in conjunction with the second part of the book.
The second part describes beer styles and what ingredients go into each style described. There is a chart for each style which gives information on ingredients used in beers which made it to the second round of the NHC. I found some of the charts in this part somewhat confusing and there are a few references in the text to wrong charts. However, as a result of this book, I have started to formulate my own recipes with a lot of success.

I consult this book before every batch
The first section of Ray's book covers the fundamentals of all grain brewing. I seldom refer to it.

However, the second section not only profiles many of the classic beer styles, it analyzes the recipes and techniques used in producing competition winning entries for the styles. While one can argue that strict style guidelines and competitions based on style guidelines are counterproductive in the craft beer industry, it is very interesting to see how accomplished brewers are formulating their recipes. Many of the formulation compilations are surprising. If anything, they show that you CAN deviate from strict recipe guidelines and produce a quality beer.

I have two shelves full of brewing books. This is the one I would hang onto if I was allowed only one brewing reference.

An essential resource
For anyone who has brewed at least one batch, this is a must-have book. You will learn more from reading this book, than from brewing a hundred more batches. Read Papazin, then graduate to this. You will learn to hit target gravities, target IBU's, and how to balance them against each other. Styles are broken down into easily (for the most part) reproducible processes and techniques, allowing you to formulate your own recipe within the style, not copy someone else's. I never brew a batch without reading up on the particular style in this book first. Best book out there on beer. Bar none.