I am a new brewer and I intend to take classes at my LHBS, but I am also looking for literature that can detail for me, common (and some uncommon) ingredients, and how they affect beer flavor, texture, color, etc... As well as explain batch making techniques, boil times, hop additions, cooling, sparging, etc.... I live reading all the recipe threads on HBT, but I find myself questioning every detail of every recipe. What does this grain do for the flavor? What does bringing the temperature up 20 degrees for a couple of minutes do for the brew... I just need more clarity.. How detailed does this book get?
Bottled: Coffee Stout & Bavarian Heffeweizen
Planning: Crisp Red Ale, Choco Toasted Coco Stout & Apple-Mint Mead