[Paul]

Ecco l'ultimo arrivato che però ho messo in prima fila tra quelli da leggere

http://beersmith.com/blog/2015/02/17/mas...odcast-98/

[Lollo]

Ecco l'ultimo arrivato che però ho messo in prima fila tra quelli da leggere

http://beersmith.com/blog/2015/02/17/mas...odcast-98/

Grande Randy, messo nella lista dei desideri per il prossimo comprone su amazon...

Lollo

[eligen]

Ecco l'ultimo arrivato che però ho messo in prima fila tra quelli da leggere

http://beersmith.com/blog/2015/02/17/mas...odcast-98/

Da alcune recensioni lette sembrerebbe davvero interessante, ci farò un pensierino anche io

[Paul]

In sti giorni appena riesco a farmi un impressione ti faccio sapere

[geepy]

Preso anch'io assieme a questo:
http://www.amazon.com/Brewing-Porters-St...1629145114

[Paul]

A vedere l indice sembra davvero omnicomprensivo

---

12 Foreword

14 Chapter 1
INTRODUCTION TO BEER
16 Quick Start Guide
18 About This Book
20 What’s In Here?
20 Brewing with Both Halves of Your Brain
21 Thinking Like a Scientist
21 What to Worry About
23 Chemical and Biochemical Concepts
26 Brewing Like an Artist
27 Getting Started and Getting Better

30 Chapter 2
UNDERSTANDING BEER
32 Anatomy of a Beer
32 Measurables
35 Intangibles
35 Tasting and Evaluating Beer
35 Our Senses
38 The Tasting Act
40 An Atlas of Beer Flavor and Character
42 Judging, Competitions, and Certifications
44 Chapter 3
BREWING INGREDIENTS
46 Barley, Malt, and Grains
47 Malting
51 Kilning and Roasting
55 Malt Types
66 Understanding a Malt Analysis
67 Unmalted Grains
70 Malt Extract
71 Roasting and Smoking Your Own Specialty Malts
74 Brewing Sugars
76 Making Your Own Caramel
76 Honey
78 Hops: The Spice of Beer
79 Hops’ Form and Function
79 Hops in the Brew
80 Hop Varieties and Personality Groups
86 Hop Varieties in Detail
96 Water without Tears
98 Brewing Water Minerals in Detail
99 Water Minerals and Brewing
104 Water Trace Minerals in Detail
105 Alternate Ingredients
106 Herbs and Spices
110 Fruits
112 Vegetables and Beyond in Your Beer
114 Chapter 4
THE BREWING PROCESS
116 THE AMAZING SHAPE-SHIFTING BEER RECIPE
118 Your First Beer: Getting Started with Extract Brewing
119 Extract Plus Steeped-Grain Procedure
120 Grain Crushing
121 Mashing
122 The Mash: Magic Porridge
126 Enzymes in Detail
127 The Mini-Mash Method
130 Infusion Mashing for All-Grain Brewing
134 Doing It the Hard Way
140 Lautering and Sparging
142 Additional Sparging Techniques
144 Sparging with Recirculating Mash Systems
146 The Boil
146 What Happens in the Kettle
147 Managing the Boil
149 Cooling
150 Cleaning Up
150 Cleaning and Sanitizing Chemicals for the Home Brewery
154 Cleaning Your Equipment
156 Chapter 5
THE BREWERY
158 Safety in the Brewery
160 Your System, Your Goals
161 Design Considerations
163 Gear
163 Grain Mills
165 Scales/Balances
165 Burners, Flames, and Heaters
167 Mash/Lauter Tuns
169 HERMS, RIMS, and Direct-Heated Systems
170 Grant (Wort Reciever)
171 Moving Wort
171 Hoses
172 Pipe and Tubing Fittings
173 Pumps
175 Brew Kettles
177 Hop Back
178 Wort Chiller
180 Wort Aeration
182 Fermenters
184 Measurements and Instrumentation
187 Packaging Beer
187 Bottling Gear
189 Keg and Draft Systems
193 Firkins, Pumps, and Real Ale
194 Chapter 6
YEAST and FERMENTATION
196 Yeast in Brewing
198 Yeast Biology
200 Yeast and the Biochemistry of Beer Flavor
202 Yeast Flavor Chemicals in Beer
204 Yeast Growth and Fermentation
206 Yeast Types
210 Wild Yeast: Aliens in Your Brewery
212 The Care and Feeding of Yeast
214 Pitching Rates
215 Wort Aeration
217 Yeast Unleashed: Practical Fermenting
219 Conditioning and Maturation
224 Packaging and Serving Your Beer
224 Capping It Off: Bottling
228 The Delights of Kegging
232 Cellaring Your Beer
233 Wood- and Barrel-Aged Beers
236 Chapter 7
THE ART and SCIENCE of the RECIPE
238 Thinking Through Your Goals
239 Integrating Ingredients and Process
240 Record Keeping
240 Worksheet Instructions
242 Art and the Brewer
245 The Tools of the Art
248 Ideas and Inspirations
249 Structuring a Beer
253 The Numbers Game
254 Calculating the Grain Bill
260 Hops in the Recipe
270 Other Flavorings
270 Spices and Seasonings in the Recipe
271 Recipe Considerations for Fruit Beers
272 Yeast and Fermentation Choices
274 Chapter 8
RECIPES: STYLES and BEYOND
276 Calculations and Assumptions
277 Brewing Methods in the Recipes
278 About Styles
280 A Timeline of Beer History and Technology
282 A Brewer’s Overview of Beer Styles
282 English Ale, Stout, and Porter
295 German Ales, Hybrid Ales, and Weissbier
300 Lager
306 Belgium
313 New American Classics
321 Planet Homebrew
322 Italy
325 Scandinavia
327 Brazil
330 Argentina
332 Nuevo Latino Cerveza en Chicago
334 Australia and New Zealand
336 Ingredient-Driven Beers
336 Herb and Spice Beers
344 Vegetable-Flavored Beers
346 Screw Styles
346 Brewing with the Seasons
352 Brewing the Perfect Party Beer
354 Chapter 9
TROUBLESHOOTING
356 Ingredients, Recipes, and Brewing
357 Yeast and Fermentation Behavior
358 Sensory Problems
361 Packaging and Serving Problems

362 Resources
363 Conversion Scales for Common Units of Brewing Measurement
364 Weights and Measures Conversions (U.S./U.K.)
365 Glossary of Beer and Brewing Terms
371 Further Reading
371 Modern Books on Beer Styles and Brewing
372 Historical Brewing Texts
373 Organizations
373 Schools
373 Herb and Spice Resources
374 Index
385 About the Author
Foreword

[Paul]

Ieri ho incominciato a leggere radical brewing, è fantastico

[Lollo]

Ieri ho incominciato a leggere radical brewing, è fantastico

Concordo: gran libro.

Lollo

[Tmassimo500]

Ordinati "Progettare grandi birre" e "Brew like a monk"; quest'ultimo essendo solo in inglese mi darà filo da torcere.

Inizio pian pianino...poi si vedrà

[geepy]

Ordinati "Progettare grandi birre" e "Brew like a monk"; quest'ultimo essendo solo in inglese mi darà filo da torcere.

Inizio pian pianino...poi si vedrà

Il libro di Stan Hieronymus arriverà in italiano a breve
http://www.amazon.it/Degustare-produrre-...=trappiste