Brewing Classic Styles
Finally, a beer recipe database (or more precisely a “beer recipe ingredient database”) for the book, Brewing Classic Stylesby Jamil Zainasheff and John J. Palmer.
If you are like me you have read the book cover to cover and have brewed numerous recipes from its award-winning collection. Here’s what is said about the book on the AHA (American Homebrewer’s Association) website:
“Share the joy of award-winning home-brewed beers that you can make yourself! In the history of the American Homebrewers Association’s National Homebrew Competition, few brewers have succeeded like Jamil Zainasheff. From his first gold medal in 2002 through his second Ninkasi award (for best all around brewer) in 2007, he has accumulated a trophy case full of NHC medals-all with recipes contained inside this book. In Brewing Classic Styles, Zainasheff shares his award-winning extract-based recipes to help other brewers enjoy the top-quality beers that the homebrewing hobby offers today. The 27 chapters cover the standard homebrew competition categories published by the Beer Judge Certification Program, giving one recipe for each of more than 80 different style sub-categories. To kick the book off, homebrewing expert John J. Palmer, author of How To Brew gives insight into beer ingredients and their selection along with tips on brewing and recipe adjustments. The combined expertise from these legendary homebrewers delivers a proven collection of recipes suitable for all who make beer at home.”
The book came out after I started brewing with all grain beer recipes. I had already read quite a few books on homebrewing by some great authors and homebrewers. The sections by John J. Palmer seem to be condensed from his book How To Brew . I’ve read that book cover to cover also and found it to be a great source of information. Brewing Classic Styles is a great source of trusted, award-winning homebrew recipes for someone that already knows how to brew, but doesn’t know where to turn for a good (trusted) recipe. All of the recipes in the book have won awards at homebrew competitions and many are being brewed commercially. I’ve won several awards with Jamil’s recipes, and so can you.
With all the time and effort it takes to brew a batch of beer, you want to know that if it turns out bad, it was because of your process and not the recipe. Jamil recommends that you brew each recipe exactly as it is written so you will get an idea of what would win an award for that category in a competition. Then, after brewing the recipe you can use it as a baseline for experimentation. There are just too many untried recipes on the web to risk screwing up several days work by trusting them.
Sometimes the hardest part of homebrewing for me is deciding on a beer recipe to brew next. I have all the tools and knowledge to brew award winning homebrew, but just can’t make up my mind which beer I want to try next. Many times the next beer will be decided by the yeast I have on hand, or the ingredients I have in inventory. What I needed was a way to go through the entire book and pick an award-winning beer recipe that Jamil brewed with the yeast I have on hand, or using the malts that I have at that time.
I needed a recipe database of ingredients from the book. I decided to write the spreadsheet to help. I went through every recipe in Brewing Classic Styles and pulled out all the relevant information I would need to make a decision on which beer to brew next. You still have to go to the book for the specifics on each recipe, but the recipe database helps a lot.
I can do a search for my yeast and quickly find which beers Jamil has brewed using it. Or, if I have a bag of Maris Otter on hand, I can find which recipes use that too. You can search the recipes by name, style, OG, FG, ABV, IBU’s, mash temperature, and fermentation temperature. I have included all of the base and specialty grains used for an all grain recipe as well as the steeping grains and extracts needed for an extract recipe. You’ll also find Jamil’s recommendation for which yeast he prefers in each of his recipes and the database includes both White Labs and Wyeast equivalents plus the dry yeast if appropriate. Think of it as a tool to use with the book. I hope it will be of help to you the next time you decide which of the Brewing Classic Style’s recipes you want to brew.
I left the spreadsheet unprotected so you can make any changes to it if you want. Just download the recipe database of ingredients in the format you need and when you feel like brewing but just don’t know what you are in the mood for, take a look at Jamil’s recipe database for inspiration.
Thanks to Brewers Publications and Kristi Switzer, publisher, for allowing me to use the recipes from Jamil and John’s book, I hope everyone finds it a helpful way to find which of the great recipes in the book they want to brew next!
For those confused about what the spreadsheet is, it is a list of all the recipes in the book with the associated ingredients (and specs, ie. IBUs, SRMs, ABVs, etc). IT IS NOT THE RECIPES THEMSELVES. You must still buy the book to brew the recipes. But since the book doesn’t index the ingredients to the recipes, the spreadsheet is a way to quickly find which recipe you can brew with the ingredients you have on hand.
Download the Recipe Database for
Brewing Classic Styles Here:
Download the Brewing Classic Styles recipe database in Excel 2007,
Click here to download this .zip file, then unzip to open
Download the Brewing Classic Styles recipe database in Excel 97-2003,
Click here to download this .zip file, then unzip to open
Note: Sorry for having to use ZIP files, but that was the only way my website software would allow me to offer you the spreadsheets.