Real Ales for the Home Brewer
Marc Ollosson - author
Since the book was written much has changed. More hop varieties have become available, better equipment abounds, more choice in malt variety (and no doubt increases in quality & yield) and of course Yeast varieties have dramatically increased. The other thing, probably the biggest change factor, is the brewers view on cost.

When we had the business people wanted to brew to either save money or brew better ales / lagers but still at a saving and cost was always a consideration to the brewer. For example trying to persuade someone to increase the quality of a brew by using malt extract instead of sugar was tortuous most of the time due to the extra cost (some customers openly said I was just trying to get an extra sale) - trying to persuade folks to upgrade to 3kg kits wasn't easy and trying to get someone to spend £3 on a yeast when the kit or all grain ingredients were between £4.00 and £6.00 was difficult beyond belief! 

You were trying to persuade a brewer to spend 50%+ more on just the yeast!

Therefore we formulated the recipes at the time using a great quality dried yeast, Gervin English Ale, it gave consistent results and was inexpensive. Yes liquid yeasts were available but Wyeast was definitely not an inexpensive item.

Since the book came out in the 90's we know many brewers have tried other yeasts with certain brews, either liquid or dried, for a variety of reasons:
1. Couldn't get hold of Gervin
2. Wanted to use Wyeast or other liquid variety
3. Had a more preferred yeast
4. Had found they preferred results / taste with a yeast someone else had recommended

or any other host of reasons.

It was after a wonderful suggestion from Hans, in the Netherlands, that I thought about this as he had trouble getting hold of Gervin and yet I couldn't recommend another variety. 

It was suggested that I put a page up where brewers could contact us and tell us what yeast they had used with a particular recipe and then I could display it on the site to aid other brewers in their choice of yeast.

So please if you have used another yeast to brew a recipe from Real Ales for the Home Brewer then pleased contact us and I'll then add a table in below to show the results.
In the recipe book you will come across the following terms or recipes. With these recipes, explanations and your skill you'll be making superb real ale from good quality and very much tried and tested recipes for full mash, recipes for all grain, recipes for partial mash, recipes for malt extract using ingredients and equipment.
You will read up & possibly use ingredients such as halycon malt, pale malt, marris otter, amber malt, roast barley, chocolate malt, crystal malt and brown malt. Hops, no beer would be as interesting without them. You'll read up and come across varieties such as challenger hops, wgv hops, goldings gops, fuggles hops, target hops, bramling cross hops, styrian hops, hallertau hops, hallertauer hops, yeoman hops, northern brewer hops, whitbread golding variety hops, progress hops, willamette hops, mount hood hops, syrian golding hops, tettnang hops, saaz hops, northdown hops, north down hops, omega hops, brewers gold hops. As you can see there are many hops and grains available to the home brewer and craft brewer!
Best results for these classic British Real Ale recipes come from the all grain recipes but you can make many many of the recipes using malt extract as well. But there are still even more wonderful malts, grains and adjuncts you can use such as wheat malt, mild ale malt, carapils malt, black malt, flaked barley, torrified wheat, flaked maize, wheat flour. To help clear your all grain recipe you can use irish moss.
Hops fall into 3 main types and they are..... bittering hops, aroma hops, dual purpose hops.There are many terms used in all grain brewing such as EBU, European Bittering units, yeast, bottle conditioned, liquid yeast and yeast starter bottles. Of course we haven't forgotten instructions so in the book you will find malt extract brewing instructions, partial mash brewing instructions, all grain instructions & full mash instructions for your brews from all grain real ale recipes.
The terms we use include mash liquor, final gravity, original gravity, late hops, dry hops and ABV. All these are explained in the book.
The book contains pale ale recipes, , bitter recipes, mild ale recipes, stout recipes, porter recipes, IPA recipes, India Pale Ale recipes & dark ale recipes. All these British real ale recipes can be made using all grain / full mash and partial mash & a wide selection can also be brewed by you the craft brewer.
There is loads of equipment available for you to use. Your craft brewery can be as basic or as expansive as you like. You'll be using equipment with names such as mash tun, wort boiler, hop back, keg, beer barrel & bottles. secondary fermentation take place in your bottles and kegs whereas fermentation takes place in the fermenting bin - all this is described and explained in clear terms.
The acclaimed and award winning styrian stunner recipe is in this book of real ale recipes for all grain or full mash brewing methods as well as partial mash and simple malt extract brews to make superb quality real ale.
Beer of any form requires barley, malted barley. Two row barley does give the best results. It is from barley comes the fermentable sugars but sometimes we do need to add other types of sugar to the recipes, beet or cane sugars and syrups such as maltose, dextrose, sucrose, invertase, glucose, lactose and barley syrups may be used to produce quality ales from recipes for all grain recipes, malt extract recipes or partial mash recipes as well as full mash recipes for british real ales.
Other equipment to use during your all grain / full mash or malt extract recipe brew include, hydrometer, pressure barrel, king keg, . The barrels enable you to bulk store your quality malt extract or all grain recipe brews for british real ales easily. Barrel makes include rotokeg, hambleton bard, beer sphere, mini kegs & king keg. To boil up your wort produced from all grain or malt extract recipes you may require a large boiler such as a thorne boiler.
Real Ales for the Home Brewer contains over 120 superb quality recipes for British real ale - you can make the classic British real ale recipes contained in the book using all grain grain recipes, malt extract recipes, partial mash recipes and full mash recipes. Classic British real ale recipes with easy to follow instructions allowing you to produce superb results from all grain brews or malt extract brews.
Every recipe in the book was brewed and tested many times before it was included to ensure it was a good recipe which would give superb ales. All recipes were tested using the all grain recipes for the British real ales and many were tested using the malt extract recipes. These recipes have been tried and tested by many brewers who bought the 1st edition and they have been mightily impressed with the results they have had.
All grain brewing is the same as full mash brewing.
So this wonderful book will allow you the home brewer, the craft brewer, the extract brewer and the all grain brewer to produce superb quality British real ales at home at a fraction of the cost of the pub or supermarket using tried, tested and ore importantly trusted recipes.