Clone Brews: Homebrew Recipes for 150 Commercial Beers Immediately

This book is a great collection of ingredient lists for clones of commercial beers. I have brewed several recipes from the book and even when they're not spot-on clones, they are very nice beers, and are good examples of the various styles. This book is geared towards brewing with malt extract, but all-grain versions of the recipes are listed. My biggest gripe with this book is that it is really a collection of ingredient lists, not a collection of recipes. Beer is a fermented product, and the recipes presented in this book deal only with things that happen to the wort up until yeast is pitched. In reality, what happens after yeast is pitched is at least as important as what happens before. This book could be a great instructional volume if the authors really dove into the details of the fermentation process for each of these beers. Do you want to start fermentation cool and warm up gradually? Is this beer better aged for some amount of time at a specified temperature before bottling? Should it be allowed to bottle condition for an unusually long time? If it is your goal to brew the best beer that you possibly can, I would recommend pairing the recipes in this book with another book on brewing styles, such as Brewing Classic Styles by Jamil Zainasheff. In doing so, you are coincidentally far more likely to 'clone' the commercial beers featured in Clonebrews.Get more detail about Clone Brews: Homebrew Recipes for 150 Commercial Beers.