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Old 10-04-2008, 02:19 PM   #1
Bobby_M
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Default My beef with Brewing Classic Styles

I completely understand that the book idea started with Palmer wanting to make a recipe book geared toward extract brewing. It's probably the reason the format ended up like it did. However, it's really offputting that all grain versions of the recipes are treated like afterthoughts.

First, the primary recipe is assumed to be extract and instead of duplicating the whole thing, or at least the fermentables list, it uses a somewhat cryptic "replace this with that" for the all grain option. What's worse is that the extract and steeping grains list also includes its relative percentages but you don't get that in the dumbed down all grain portion.

I fully acknowledge that there are probably more extract brewers than all grain, but this isn't the kind of thing that encourages growing in the hobby either. If they're Jamil's recipes, that means they actually had to convert them to accomodate extract. It just seems backwards.

</rant>


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Old 10-04-2008, 02:35 PM   #2
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It can be annoying and hard to open the book and just look at an all grain recipe. I have, for the most part, put all the recipes into my brewing software (BeerAlchemy) and just open that to look at the recipe.

But, I think it was a good move to make it as simple as possible for the extract brewer so a brewer at any stage or level of experience can open it and figure the recipe out. I guess the figured the all grain brewers have seen recipes and can figure it out.


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Old 10-04-2008, 02:53 PM   #3
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I think the book is excellent and you are right it is geared more towards extract. I would imagine they thought all grain brewers would have no problem replacing this for that. I have not had any problems using his book in fact have won many first and second place medals using JZ/Palmers book.
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Old 10-04-2008, 03:11 PM   #4
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I love his PA book! As for the recipes I always cringe at all the white sugar additions. I made a few of the recipes and they came out ok but just like every recipe I take them with a grain of salt (or one gram of calcium sulfate dihydrate)

edit: just realized I was thinking of the recipes from Brew your own Brirish real ale that has the white sugar additons.

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Old 10-04-2008, 05:45 PM   #5
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Yeah, The Clonebrew books are the same way. I pretty much need to rewrite the recipes for all-grain with a calculator in hand. It's worth it, though.
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Old 10-04-2008, 06:53 PM   #6
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I made the cream ale on that book and it turned out great
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Old 10-04-2008, 07:32 PM   #7
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I think he specifically made the beer very extract-friendly, both because he figured most AG brewers can figure it out (and will have to adjust for their systems and efficiencies anyway) - but more importantly since books like Designing Great Beers are very much focused on the AG brewer. I think he saw a niche in the market, for a recipe book that would be specifically focused on extract.
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Old 10-04-2008, 08:19 PM   #8
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I just bought the book yesterday. I don't mind reading the footnotes for the rest of the grain bill.
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Old 10-04-2008, 11:25 PM   #9
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I'm not saying that I'm incapable of getting it done, but I think a small list of the entire grainbill for the all grain version would have been a nicer way of going just like Radical Brewing does it.
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Old 10-05-2008, 12:38 AM   #10
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Aren't the recipes in the book the exact same ones from his podcasts? Or is there additional stuff in the book?

Here is a link to a bunch of Jamil's recipes, for those that don't want to shell out for the book. (Jamil has mentioned this site on his show so he's cool with these being posted on this site):

Jamil's Recipes


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