Although every effort was made to ensure the accuracy of Radical Brewing, inevitably a few things may slip through the system.
If you find something else you believe requires the author's attention, please feel free to email using the link below.
Page 27, paragraph 8: In actual fact, yeast does consume some sugar while it's reproducing. I oversimplified to make the picture a little clearer.
Page 28, sidebar on enzymes: Glucose is actually preferred by the yeast to maltose, but is present in wort on only small quantities. So, maltose is mainly what it metabolizes.
Page 46. paragraph 3: "vines" should more technically be called "bines."
Page 49: "CFJ 90" should follow Centennial hop variety, not Cascade.
Page 63, sidebar: "HCU" should be replaced by "MCU." I was using the older term I coined, "Homebrew Color Units" before Ray Daniels changed the terminology to "Malt Color Units."
Page 69, paragraph 1: The last sentence ("You can also...:) should really follow the discussion of the horizontal keg, after "...fitting to vent it."
Page 79, Tire-Biter Bitter recipe: All-grain percentages should be 86% Maris Otter; 11% pale crystal; 3% biscuit/amber. Extract + steeped grain: 73% pale dry extract; 23% pale crystal; 4% biscuit/amber malt. Third hop addition should be at end of boil.
Page 81, Bambi's Best Blonde malt extract + steeped grain recipe should read: 5.2 lb (2.4 kg) 57% extra pale dry extract 1.5 lb (0.68 kg) 16% German/Belgian Pilsener malt 1.5 lb (0.68 kg) 16% German/Belgian Munich malt 1.0 lb (0.45 kg) 11% pale crystal malt.
Page 82, Summer Ale all-grain recipe percentages should be: 56% Maris Otter; 28% Pilsener; 9% malted wheat; 7% piloncillo, demerara or similar unrefined sugar.
Page 83, Summer Ale all-grain recipe percentages should be: 60% Maris Otter; 20% Pilsener; 10% malted wheat, 10% piloncillo, demerara or similar unrefined sugar.
Page 88, India Red Ale all-grain recipe percentages should be: 50% pale ale; 39% Munich malt; 6% medium crystal; 4% dark crystal; 1% black patent
Page 89, Jaggery Pale Ale recipe: 90 min Northdown (5% AA) Should be 64 g, not 0.64g.
Page 89, Belgian-American IPA recipe should include: add the peel of one-half to one grapefruit, well-scrubbed and peeled with a potato peeler, then added to the kettle at the end of the boil.
Page 90, Jaggery IPA text should read: "Here, 17 percent of the recipe is jaggery."
Page 90, Hinky Dink India Cream Ale all-grain recipe: 0.9 kg Munich malt (not 0.09). Extract + mini-mash recipe percentages should be 75% pale dry extract; 25% pale crystal.
Page 91, Vatted Stale IPA all-grain recipe: 0.9 kg biscuit/amber (not 0.09).
Page 93, Old Nut Case Brown Ale all-grain recipe percentages should be: 65% mild ale malt; 31% biscuit/amber; 4% brown ale malt.
Page 95, Stout Butt Beer: The wrong recipe got plugged-in here, although the stats are correct. The following all-grain recipe is correct (there is no comparable extract recipe):
15 lbs (7.3 kg)
86% brown malt
2.5 lbs (0.9 kg) 14% 6-row lager malt
3 oz (85 g) Fuggle 90 min (5% AA)
2 oz (85 g) Fuggle 15 min (5% AA)
There may be some confusion as to the reference on aging per the Vatted Stale IPA recipe. Follow the directions in the text on page 91 for brettanomyces and/or oak-aging.
Page 96, 1776 Porter. Someone had a question about the use of both brewers' licorice and ground licorice root. I picked this up from an old recipe. I'm not sure why they did it this way; sometimes you just have to go with the traditions and see what happens.
Page 99, Modern British Mild all-grain recipe percentages should be: 80% British pale ale; 14.5% very dark (140L) crystal (others OK).
Page 100, Modern American 'Robust' Porter all-grain recipe percentages should be: 63% pale ale; 20% Munich; 13% medium (40L) crystal; 4% black patent. Extract + mini-mash recipe precentages should be: 77% amber dry extract; 18% medium (40L) crystal; 5% black patent.
Page 101, Fundamental Stout extract + mini-mash recipe percentages should be: 74% amber dry extract; 13% black patent; 13% dark crystal.
Page 111, Monk-y Business Munich Dunkel extract + mini-mash recipe percentages should be: 66% amber dry extract; 17% aromatic (dark Munich); 17% medium crystal.
Page 113, Doktor Schnurrbart Schwarzbier all-grain recipe percentages should be: 86% Munich malt; 9.5% pale or Pilsener; 4.5% Carafa II roast malt.
Page 114, Schwarzbock: The text that says "I would take the grist bill above and add..." refers to the Doktor Schnurrbart Schwarzbier recipe. on p. 113.
Page 117, Yellow Diamond Belgian Pale Ale extract + mini-mash recipe: second ingredient should be amber dry malt extract. Percentages should be: 40.5% pale dry extract; 20% amber extract (the rest work out to 13.6% aromatic; 5% medium crystal; 20% piloncillo).
Page 119, Fallen Angel Strong Pale all-grain recipe percentages should be: 86% Pilsener malt; 14% corn sugar. Extract recipe percentages should be: 87% pale dry extract; 13% corn sugar
Page 121 Saisoon Bufoon recipe: Second hop addition should be Saaz.
Page 132, Dragon's Milk October Beer recipe: malt quantity should be 15.5lb (100%) Maris Otter pale malt.
Page 139 Adjunct mash chart: The line indicating the protein rest temperature is displaced. It should be located at 122°F, which agrees with the text.
Page 187 Nirvana Chanterelle Ale recipe: A small paragraph was omitted, which should read "Take 1/2 lb of fresh chopped chanterelle mushrooms and soak in enough vodka to cover for a week or two, then strain through a coffee filter. Discard the spent shrooms. Once the ale is ready for kegging or bottling, add the chanterelle extraction and proceed as normal."
Page 203 Hop God Ale recipe: Color should be deep amber, not inky black; second addition of crystal should be medium/dark/60 degrees L.
Page 205 Adjunct mash chart: The line indicating the protein rest temperature is displaced. It should be located at 122°F, which agrees with the text.
Page 222: My deepest apologies to Homebrew Goddess Kate Gaiser, for misspelling her name here.
Tom Schmidlin for a sharp eye and a quick hand with a calculator. Also to David Hoelscher, Zemo Holat, Jeff Renner