Yup, that`s the book. I`m tempted to track down his later books and see if they improved at all.
Talking to my father (who used this book) and trying to pin down how these terrible recipes turned out is hard since his memory is foggy since he hasn`t homebrewed since the 80`s.
But what seems to be the case is that homebrewing was in excellent shape in the 1800`s and then collapsed almost completely and was very slow to recover. For some reason it took a long long long time for information to filter back from commercial brewing and then got scaled down properly (for example IIRC the old idea of "it`s important to get you beer out of the primary ASAP when it hits final gravity" is based on incorrectly trying to apply large scale commercial techniques to home brewing). But what seems to be the scary truth is that homebrewing was in such dire straights after WW II that this horror show was actually an improvement. So much knowledge had been lost since the 1800`s among homebrewers that people were boiling grains and using baker`s yeast.
At the very least he`s telling people correct mash temperatures and to use real beer yeast. As far as him actually drinking these recipes, I think he did because for one with all that sugar they`ll certainly get you drunk and they`re basically beer flavored sugar hooch instead of actual beer but this guy LIKES sugar hooch. There`s a whole chapter of recipes that are just water, yeast, hops, and different kinds of sugar. If he likes THAT I`m sure he`d have no problem drinking the same thing with just a little malt flavor.
But then there`s the recipes with mountains of black patent malt. Those I just don`t understand how anyone could drink. I have to think that he got roast barley and patent malt mixed up, it`s possible after all this idiot got crystal malt and pale malt mixed up.
Also he tells people to "lightly crack" the grains with a rolling pin, which would do terrible things to his efficiency as the grains he`s using aren`t anywhere close to properly milled. Maybe not milling the grains is protecting him from the consequences of his terrible overuse of specialty malts.