Every book ships with a few things that slip past the authors, the editor, and the proofreaders. Below are the errors readers have found in Brewing Classic Styles, along with the corrections. If you brew from the book, it's worth checking your recipe against this list first.
Page 245 — Belgian Dark Strong Ale
The recipe recommends White Labs "WLP530 Abbey Ale IV." According to the White Labs website, WLP530 is the Abbey Ale and WLP540 is the Abbey Ale IV, so which yeast is correct? Reported by John Paszek.
Congratulations! You are the first person to report a typo in the book. The lucky thing for the readers is that you can use either yeast with excellent results in that recipe. I've used both at different times and you can even use WLP 550 with good results. The yeast I intended for the book was WLP 540, as it gives a little bit more of a fruity character which I find pleasing for this beer style. Thanks for your help!
Page 135 — American Pale Ale
The 10-minute hop additions are either 1/4 oz too low, or the IBUs were not calculated correctly. Reported by Ross Lunato.
You are right. The 10 minute hop additions should both be 1/2 oz (14g) instead of 1/4 oz (7g). This will make a small but noticeable difference in the hop flavor. Thanks for your help Ross!
Page 195 — Dunkelweizen
The recipe calls for 2.2 lbs (3.08 kg) of Munich LME. It should be 1.00 kg instead. Reported by Dale Joyce.
Thanks Dale. You have a much sharper eye than the proofreaders!
Page 250 (Old Ale) and Page 253 (English Barley Wine)
In the All-Grain Option section, the recipe reads, "replace up to half of the American two-row malt with light extract." It should read, "replace up to half of the British pale ale malt with English pale ale extract." Reported by Jason Colby.
Thanks Jason. I must have been enjoying some of those big beers while working on this section.
Spotted something else? I'd be glad to hear about it through the contact page.