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The Complete Homebrew Beer Book: 200 Easy Recipes, from Ales and Lagers to Extreme Beers and International Favorites, by George Hummel
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How to brew, ferment and enjoy world-class beers at home.
Making beer at home is as easy as making soup! George Hummel smoothly guides the reader through the process of creating a base to which the homebrewer can apply a myriad of intriguing flavorings, such as fruits, spices and even smoke. There are also outstanding and easy recipes for delicious meads, tasty ciders and great sodas -- all of which can be made in a home kitchen and with minimal equipment.
Using Hummel's easy-to-follow instructions and thorough analysis of the flavor components of beer, a novice homebrewer can design recipes and make beers to suit any taste or craving. Knowing exactly what's in a beer has additional benefits -- homebrewers can easily avoid the chemical additives traditionally found in mass-produced commercial beers. As an added bonus, the recipes are categorized according to their degree of difficulty, so new brewers can find the recipes that match their comfort level and then easily progress onto new skills.
These 200 tantalizing beer recipes draw their inspiration from the Americas and around the world. They include:
- Irish amber
- American/Texas brown
- California blonde
- Bavarian hefeweizen
- Multi-grain stout
- Imperial pilsner
- Pre-Prohibition lager
- Golden ale
- Scottish 60 shilling
- Belgium dubble
- German bock
- Raspberry weizen
- Vanilla cream stout
- Flemish red & brown
- Standard dry sparkling mead
There is also a comprehensive glossary that virtually guarantees readers will find answers to every question about ingredients and equipment. Packed with practical advice and effectively designed, The Complete Homebrew Beer Book is like having a personal brewmaster overseeing and guiding each creation.
- Sales Rank: #401201 in Books
- Published on: 2011-03-17
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.13" w x 7.00" l, 1.72 pounds
- Binding: Paperback
- 456 pages
Review
The Complete Homebrew Beer Book by George Hummel provides easy-to-follow instructions so the reader will quickly understand the flavor components of beer, and how to design recipes to suit individual tastes. The recipes are also categorized according to difficulty, so the reader can create at their own comfort level and pace. The comprehensive glossary guarantees answers to every question pertaining to ingredients and equipment, and the overall design is user--friendly. (Lifestyles and Homes Magazine 2011-07-01)
Unlike other brew-your-own-beer books, this title from award-winning homebrewer George Hummel offers little in the way of wordy preambles or you-can-do-it pep talks. After a short rundown of the equipment and the basic steps, Hummel methodically walks readers through over 200 recipes, starting with relatively simple and approachable beers like an American Amber and an India Pale Ale, before moving on to more complex fare such as American Barley Wine, a pre-Prohibition lager. All the classics are here, as well as more esoteric recipes for a Cranberry Wheat, a Smoked Pumpkin Ale, Chipotle Amber, and a Thai Lemongrass with Galanga. Hummel even offers recipes for seven gluten-free variations on Pale Ale, lager and others, enabling tipplers with Celiac disease or other dietary restrictions to enjoy a cold brew as well.... Hummel's thorough and clear instructions inspire confidence and creativity, which will surely readers off to their local brewer's supply store or web site. (Publishers Weekly 2011-07-06)
Easy-to-follow instructions to allow even a novice to make beers to suit any taste or craving. There are also outstanding and easy recipes for delicious meads, tasty ciders and great sodas--all of which can be made in a home kitchen and with minimal equipment. (Tri-City Herald 2011-07-20)
Always a bit of a smartass, our George, which is why we love him. And maybe why you should be looking to pick up his new book, The Complete Homebrew Beer Book. It's gotta be fun. (Jack Curtin Jiquid Diet 2011-04-19)
Proving beer lovers can be productive members of society, Philly's own homebrew honcho George Hummel just dropped a guide/recipe book giving you 200+ ideas for createable suds. (Thrillist.com 2011-04-19)
So you finally want to start brewing your own beer but you're not sure where to start. I get it. I was there once, too. It sounds so complicated with the grains, the hops and the boiling. Where do you even start? There are plenty of great references on the web that can walk you through the brewing process, but unless you like the idea of getting boiling wort all over your new iPad, I suggest you stick to the paper kind. Speaking of which, The Complete Homebrew Beer Book by George Hummel is just the thing. Award-winning homebrewer and contributing writer for Mid-Atlantic Brewing News, George Hummel is unleashing his take on homebrewing with this new book. I've had a chance to flip the pages and this one's definitely going to make a great reference. I'm always on the lookout for another great homebrewing book to add to my library and The Complete Homebrew Beer Book doesn't disappoint. It's loaded with tons of beer recipes (over 200, actually), easy-to-follow brewing instructions and
it's written to keep the attention of beginner and advanced brewers alike. Some of the other great features include recipes for soda and mead, and a comprehensive glossary crammed with everything you've ever wanted to know about brewing. And since the recipes are categorized according to level of brewing difficulty, you can pick and choose your spot on the learning curve -- it's beer circuit training as you make your way from an American Brown to a Belgian Dubbel building that brewer's brain. (The Bachelor Guy 2011-04-26)
The Complete Homebrew Beer Book is the ultimate resource for home brewers. It has the 200 easy recipes, well laid-out and easy to understand, as well as a full education on brewing. You'll learn what tools you'll need, the steps involved, and how to brew your own healthful (yep, I said healthful, homemade beer is a living entity -- some say the pyramids were built on beer!) beers, and even gluten-free beers, ciders, sodas and meads! (Natashya Hamilton Living in the Kitchen Blogspot 2011-04-27)
This is a fairly comprehensive book... Throughout there are brewer tips and trivia items, which make great reading. The upside to this book: good collection of recipes. (Dean Tudor's Gothic Epicures 2011-04-26)
This book can be used by the beginner or experienced home brewmeister looking for new techniques and new recipes to enhance their skill. (Shannon Graff Hysell American Reference Books Annual 2012 2012-04-01)
Hummel methodically walks readers through over 200 recipes... All the classics are here, as well as more esoteric recipes, [even] 7 gluten-free variations... Salient tips... charts on hops and their applications, as well as some troubleshooting advice help ensure consistent results.... Hummel's thorough and clear instructions inspire confidence and creativity, which will surely readers off to their local brewer's supply store or web site. (Publishers Weekly 2011-07-04)
About the Author
George Hummel is an award-winning homebrewer who conducts tasting seminars, is a key contributor to beer festivals and writes a regular column for Mid-Atlantic Brewing News. His store, Home Sweet Homebrew, is a popular destination for locals and tourists alike. He lives in Philadelphia, Pennsylvania.
Most helpful customer reviews
6 of 7 people found the following review helpful.
Good recipes, process info a little questionable
By Amazon Customer
I received this book as a gift, after I had brewed about 8 batches of beer and jumped into all-grain in order to spend less money on ingredients and have greater control over the process. Thus I had a little bit of experience and knowledge before I took a look at this book.
The recipes in this book are in my experience pretty good and certainly cover a wide range of beer styles and tastes, including some unusual beers such as smoked beers, fruit beers, etc. and ciders and mead. A brewer could probably use this as his or her only recipe book and still have a huge variety of beers to brew. The directions for the process of brewing are also pretty good, at least for the beginner. They include information on making yeast starters, steeping specialty grains, controlling the temperature of the fermentation, lagering, etc.
I do have some concerns about this book though.
This book does not give a good description of how each beer is supposed to taste when it is done. What are the characteristics of a good example for each style? For someone who has not toured the world of beers, this information would be very helpful in deciding what style to brew and in evaluating the end product.
The specs for the recipes do include the OG and some other numbers, but not the Finishing Gravity or the IBUs. Even a beginner should be given this information in order to tell when the beer is done fermenting and to calculate the IBUs in case he needs to make hop substitutions.
The directions for brewing are repeated for each recipe, taking up a lot of pages that could have been used for a better discussion of the beer style and tips specific to that style. A few checklists etc., for the reader to copy and use each time he brews would be better in my view.
Although homebrew gurus such as Jamil Zainasheff and John Palmer no longer recommend secondary fermentation except for lagers or extended bulk aging, this book for almost all recipes call for secondary after only a few days of primary fermentation. The downsides to racking to secondary are that it is an opportunity for infection by wild yeasts or bacteria, and that doing so can prevent the yeast from cleaning up diacetyl and other undesirable fermentation byproducts. There is probably little upside to secondary fermentation for most ales as yeast autolysis is not generally a problem for homebrewers.
Even different types of ales should be fermented at different temperatures, but this book suggests 68F - 72F for all of its ales. Bad advice. Such warm temperatures can cause hefeweizens to taste like bubblegum or high gravity ales to develop nasty fusel alcohols or excessively estery flavors. In the case of saison yeasts, this temperature range is too low to assure full attenuation, which in turn could lead to an overly sweet, undercarbonated beer, or potentially exploding bottles if the beer fully attenuates after bottling. Also it seems that the section on sour beers neglects to emphasize the necessity keeping any plastic equipment used for sour beers away from clean beers so as to avoid contamination with brett or bacteria.
So, while I think The Complete Homebrew Beer Book has a large variety of high-quality recipes, it fails to give enough information about the unique nature of each recipe and the keys to brewing that recipe or style properly. I would highly recommend Brewing Classic Styles for that type of information.
If you are a beginning brewer, this is a good place to start but you should be sure to research each style and how best to brew it before jumping into these recipes.
6 of 7 people found the following review helpful.
Quickest Path to Homebrewing - period!
By Carolyn Smagalski
This is no ordinary book on beer and brewing. If I were to use American slang, I would say :it cut to the chase." In an easy, conversational style, George presents homebrewing with all the essentials. In fact, he does it so clearly that he leaves nothing as a question in the reader's mind. In simple language, he explains how to remove chemicals from water while still preserving its mineral content (and why you should), or where to lay equipment after it has been sanitized. He clearly explains primary, secondary and tertiary racking, what equipment is necessary vs. nice, and what products work best under specific circumstances. There is no need to get hung-up on the details, because George covers all those crazy things that make people hesitate.
Anyone who has contemplated brewing has heard horror stories about boil-overs, not having big enough pots, or cleaning out whole-grain and hop sludge after mashing, even when only a small amount was used. George explains what causes these situations, and offers practical solutions for every one of them - so well, that you feel he is in your kitchen with his brotherly support. In little sidebars, he even gives tips and suggestions about equipment, yeast, sanitizing oak chips, and milling your own grain. He also provides sidebars with brief explanations about each beer style, the original gravities, and a short equipment list. He does not confuse the brewer with any numbers for final gravity, but does clearly explain how to determine that fermentation is complete.
The book is divided into Part One for novices, followed by Part Two for more advanced homebrewers - using whole grains in conjunction with malt extracts. He provides charts of Brewing Gear and Supplies, with columns that list essential equipment vs. helpful, but not necessary, equipment. He even provides a Brew Day Process Summary, laid out in the order in which you need to do each task.
As the material becomes more complex, he presents charts to categorize malts and hops, along with the countries of origin and characteristics of each. He provides chapters of beer recipes specific to these countries, making it easy to understand a favorite style, or how local ingredients or water profiles drove style-development in Belgium, Germany, the Czech Republic, France, the British Isles, or North America. He then returns to the beginner recipes from Part One, modified to include the use of whole grains to enhance flavor.
Part Three really soars, focused on beers that may be viewed as weird or extreme - George's words, not mine! It's all part of his easy-going style. He does not touch on beers that are crafted using unusual "processes," (like stein beer, fire-brewed beer, or Stingo beer), but on unusual or exotic "ingredients" that make brewing both fun and creative. These exotics include Gruit, Sahti, Wassail, Grodzinsky, Rauchbier, Berliner Weisse, Gueuze, Fruit Beer, and even Gluten Free Beers for the Celiac population.
He also immerses you in Wheat Wines, Mead, and Cider. For the younger set, homebrewed root beer, ginger ale, and birch beer round up the tail end of the book. A Glossary, with illustrations for the more obscure pieces of equipment, is included.
Hummel does include Irish Moss as a clarifying agent in nearly all recipes in the book, except for those that traditionally retain yeast or are flavored by delicate herbs, orange peel, or apple, such as Bavarian Hefeweisen, Witbier, or Cider. Although other products can clear beer haze, simplicity and economics makes this an ideal choice.
Yeast nutrient is also used in all recipes in this book, a practice not shared by all in the brewing community. Hummel's brewing philosophy runs counter to that of Charlie Papazian, author of The Complete Joy of Home Brewing. Papazian cautions against using yeast nutrients because, although it helps yeast do its work, beer can then exhibit less sweetness, less body, less head retention, and more alcohol. But under-attenuated beer is not good either, and Hummel's advice supports that philosophy.
George Hummel strongly recommends that you keep a detailed journal of your brewing, including personal preferences, successes and bumps along the way. Your own experience will guide you whether to use certain ingredients or forego them. As George says, "All this information helps you decide what to use in your brew."
1 of 1 people found the following review helpful.
Great Extract Brewing Cookbook But All Grain Brewing Would Make it Complete
By J. Furiosi
It would be complete if it stepped into all grain brewing but as someone going that direction, I find the hop and malt charts extremely handy. George does a great job explaining in simple language how to home brew. I'm a fan of Papazian but sometimes feel that his guides are meant for engineers. I've brewed three beers based on Hummel's recipes and they have turned out spectacular. I'm not completely sold on the need for yeast nutrient yet but have better control over how I do a partial mash and boil based on his instructions. I do wish he would tell us how many ounces for boiling hops instead of having us do the math though. My beers have been awesome now that I split the extract and add the remainder plus aromatics in the last 15 minutes. I brewed a double IPA from this book and it was one of my best beers. I, of course, chose the hops as per the recipe. Several recipes give choices. If you are brewing a fruit ale, you can pick several options. Other beer recipe books don't do this.
The diverse grouping of styles rocks! He has everything from American IPAs to Belgian styles, orange cream ales, soda recipes and more. Once you get the basics of each style down, it steers you into whatever directions you want to take.
This book really helped me become more advanced with extract brewing. However, I eagerly await a sequel which incorporates all grain brewing. This is not complete without delving into that style.
If I was a new brewer, I would start with this book.
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