Despite the efforts of many people, sometimes a few things end up wrong in print. We’re blaming neo-Prohibitionists.

We’ll post corrections here. If you find something else you believe requires the author’s attention, please send an e-mail.

Page 79, parts of two charts ended up intermingle. The correct information:

	OG	abv	ADF	Color	Bitterness
Westvleteren Blond	1.051 (12.6 P)	5.6%	84%	9 EBC	41 IBU
Westvleteren 8	1.072 (17.6 P)	8.3%	88%	72 EBC	35 IBU
Westvleteren 12	1.090 (21.5 P)	10.2%	86%	79 EBC	38 IBU

This error, and the next, were corrected for the second printing.

Page 243, the recipe for Tomme Arthur’s Dubbel should read:

Original Gravity: 1.067 (16.4 °P)
Final Gravity: 1.014 (3.6 °P)
Alcohol by Volume: 6.9%
IBU: 15

Grist Bill:
Belgian Pilsener malt 58.8%
Wheat malt 8.4%
Belgian aromatic malt 6.7%
Belgian or German Munich malt 4.2%
CaraMunich 3.4%
Gambrinus Honey malt (substitute-CaraVienna) 3.4%
Belgian Special “B” 3.4%
Belgian Biscuit 3.4%
Dark candi sugar (rocks) 8.4%
Raisins (end of boil)―comparable to 4 ounces for a 5-gallon batch (113 grams for 19 liters)

Hops:
Styrian Goldings, 90 minutes (11 IBU)
Liberty, 60 minutes (4 IBU)

Mash: 152 °F (67 °C)
Boil: 90 minutes
Yeast: White Labs WLP500
Fermentation: Start at 64 °F (18 °C), 5-7 days
Secondary: Cold condition for 2 weeks