Home Brewer's Gold: Prize-Winning Recipes from the 1996 World Beer Cup Competition
Format: PDF / Kindle (mobi) / ePub
America's master home brewer
shows you how to make the best beers on the world.
In 1996, the brewers of the world met the ultimate challenge:the World Beer Cup International Competition. More than250 breweries entered their finest creations in sixty-one differentcategories before an international panel of beermaking experts.Only the most magnificent examples of the brewmaster's artqualified for the top award: the Gold Cup. And now, you can tasteall these prize-winning brews -- at home.
Here's all you need to know to make five gallons of each Gold Cupchampion brew. Based on brewery data, lab analysis, tasting notes,and Charlie Papazian's quarter-century of home brewing experiencehere are recipes encompassing:
- British ales, bitters, porters, and stouts
- Ale in the American, German, and Belgian styles
- Premium, dark, ice, and dry lagers
- Light beers
- Malt liquors
- Herb, spice, and fruit beers e Non-alcoholic malt beverages
- And much more.
Chock-full of information about the winning breweries, brewing styles andinternational beermaking traditions, Home Brewer's Gold represents thestate of the art in home brewing.
The world's best beers, served up by America's greatest home brewer --
This book's for you!
Brewing from his kitchen with homemade equipment, the milkman, along with the encouragement of close and thirsty friends, set out making the fabled cloudy white beer he had learned to make by watching brewmasters when he was a boy. That was in 1965. By 1978 a soft-drink factory was converted into a large white beer brewery and the new Hoegaarden Brewery was on its legendary way. In 1985 a fire leveled the brewery, but it was soon rebuilt to continue reviving the appreciation for Belgian white
following day and subsequently pitched into 15 barrels of wort. “Right on target! A true homebrewer technique that proved…fruitful,” claims Jay. What are some common homebrew techniques worth paying attention to when brewing this beer? Jay advises developing your kraeusening, mash acidification, dry-hopping and decoction-mashing techniques to approach the quality of his brews. The 100-seat restaurant and tavern in Suffern, New York (thirty to forty-five minutes north of New York City), is open
(77 C) water. Collect about 7.5 gallons (28.5 l.) of runoff, add bittering hops and bring to a full and vigorous boil. The total boil time will be 105 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 105 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep for 2 to 3 minutes, then separate or strain out and sparge hops. Chill the wort to 65 degrees F (18 C) and direct into a sanitized fermenter. Aerate the cooled
data printed on the package label. These beers are extremely light-colored, light in body and high in carbonation. Flavor is mild and bitterness is very low. Chill haze, fruity esters and diacetyl should be absent. Original Gravity (°Plato): 1.024-1.040 (6-10 °Plato) Apparent Extract-Final Gravity (°Plato): 1.002-1.008 (0.5-2 °Plato) Alcohol by weight (volume): 2.8-3.5% (3.5-4.4%) Bitterness (IBU): 8-15 Color (SRM): 2-4 (4-7 EBC) Gold Cup Winner Miller Lite The Miller Brewing
malt-extract versions will be damned close and certainly every bit as satisfying as an all-grain recipe, but in many cases will not as closely match the character of the commercial/winning beer. You will often find me brewing mash-extract versions due to time and effort limitations. I personally would not hesitate to brew an extract or mash-extract version; in fact, my preference is for mashextract procedures. 13. There are hundreds of malt extracts available at your local homebrew supply