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IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, by Mitch Steele
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Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.
- Sales Rank: #172708 in Books
- Brand: imusti'), manufacturer (Merchant: 'Mitch Steele
- Published on: 2012-10-16
- Original language: English
- Number of items: 1
- Dimensions: 9.01" h x .89" w x 5.97" l, 1.50 pounds
- Binding: Paperback
- 350 pages
- Brewers Publications
Review
"His book is recommended unreservedly for giving all the facts and figures, including recipes, tables and everything one could possibly want. I shall definitely refer to it on many future occasions..." - The New Imbiber, May 2013
About the Author
Stone Brewing Co. Brewmaster Mitch Steele has brewed at some of the largest and smallest breweries in the world since graduating from UC Davis with a fermentation science degree. Landing at Stone Brewing Co. in 2006, Steele has overseen the brewing and packaging operations as the brewery has grown from a 48,000-barrel operation to 148,000 barrels in 2011. Steele is a long-time IPA fan and an avid homebrewer.
Most helpful customer reviews
56 of 60 people found the following review helpful.
Well written but average information
By Brian LeBaron
If you like beer history, you'll like this book. About half of it is history of the IPA from 1800 to present. The history is well written and extremely well researched. If you are the sort who reads the beer history blog Shut Up about Barclay Perkins, you will enjoy the book.
Unfortunately, I found the book lacking in real tips for brewing better (modern) IPAs. There is good recipe information for brewing historical IPAs circa 1800-1850 (including water chemistry), but none of the recipes are scaled for the standard 5 gallon homebrewer setup. I myself am looking forward to using the information to brew a heavily hopped Burton IPA in the near future. There are also excellent recipes for some of the best-known modern IPAs in the country. All in all, about 50 pages of recipes. These recipes are from the horse's mouth, so to speak, and should be much more accurate than anything you find on the internet.
There is some style discussion for double IPAs, black IPAs (or dark cascadians, whatever you want to call them), and Belgian IPAs, but it really doesn't amount to much and is more of a side note than a main focus.
There is good brewing information in the book, but if you have already read Palmer's How to Brew and Yeast by White and Zainesheff (both of which are excellent books all homebrewers should read), I don't think there will be anything new to you. In the end, it is a nice addition to the interested brewer, but definitely not a must-have. Cheers.
2 of 2 people found the following review helpful.
Excellent Book
By P. Mulloy
Mitch Steele graduated from University of California Davis with a degree in fermentation science in 1984 and he spent a major chunk of his brewing career as a brewer with Anheuser Busch. For the past 8 he has been head brewer at the Stone Brewing Company, known for their assertive IPAs. Mitch has an incredible amount of experience making beer and he buttresses that experience with extensive research into IPAs. In this book he provides an excellent history of the development and growth of IPA from the early 1700s to the present craft beer revolution. He gives a good overview of the current IPA variations and presents some of the challenges of brewing each. Mitch follows this with a good section on IPA ingredients and finishes with 60 pages of recipes. The recipes do not give specific amounts. He gives targets, identifies the percentages you need to meet the targets and assumes that you will use the information in his ingredient chapter to scale the recipe up to your size of a system. If Mitch’s explanations are not clear enough (I thought they were), you can figure the specific amounts for your system using either Ray Daniels Designing Great Beers or John Palmer’s How to Brew. This book is published by Brewers Publications, a division of the Brewer’s Association, a craft brewer’s trade organization. The book is intended for both craft and home brewers but by shooting for both audiences, doesn’t always serve both well. On the whole, this is an excellent, well prepared book.
0 of 0 people found the following review helpful.
IPA Myths Busted
By Richard Blackham
The first half of the book is a fascinating and indulgent historical journey through the history of IPA that lays to rest many of the 'alternative facts' that exist on the where, when and why IPA actually became IPA. I particularly enjoyed the second half where Mitch homes in on the actual business of brewing IPAs. He uses a systematic methodology of comparative analysis using old and new world examples to highlight how techniques and tastes have changed to support many varieties under the same name.
A great read.
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