When the third mash is in the mash-
tub, clean the copper, and make it nearly dry,
then take the first wort and part of the second
(if the copper is sufficiently large), add the
hops, and boil for about a quarter of an hour
(I reckon from the time it absolutely boils).
Draw off one-half, or one-third, according to the
quantity, and fill up with the remainder of the
wort ; let this boil nearly an hour, draw off a
part, and continue to fill up till the whole is
boiled. This is much less trouble than to make
two or three separate boilings. Put your beer
to cool as fast as you draw it off from the
copper. A\Tien you can get it down to 50° or 60°,
you may put it together : the mash-tub having
been cleared of the grains, and well washed, will
make a good working tun. Let it stand till
you find it about 60° or 65°, when you may add
the yeast. About a quart of good fresh yeast
will be sufficient ; if not quite fresh, three
pints. The best way to add the yeast is to put
it into a wooden bowl, and stir it well with a
whisk; add, as you stir it, about a handful of
flour : let some of the yeast from the bowl run
over into the beer, and let it swim quite full.
Cover up ; keep the room from 50° to 60°.
"When the head begins to fall, which may be
from twenty-four to even sixty hours, skim oft'
the yeast, stir it well, add about a double hand-
ful of salt with a little flour before you stir it
lip, and then barrel. It will work in the barrels
from two to ten days, according to the weather
and other circumstances. As it works the
barrels must bo filled uji twice a day with some
of the beer you have left, or if you are short
in your brewing from any you have in tap.
'^^^len it has nearly done working, which you
may know from the yeast appearing wet or
frothy, add two or three handfuls of the old
hops to each barrel; stir them well, and let
them stand for about twelve hours ; bung down,
and in about twelve or fifteen days you ought to
have beer as bright as wine.
The hops should be soaked the night before
in three or four gallons of cold water, and the
sugar melted in an iron saucepan and put into
I the copper about a quarter of an hour before
I you draw it oft'.
It is customary with some to make one sort of
! beer only — if you make ale and table beer you
generally rob one or the other. Five bushels
of malt and ten or twelve pounds of sugar will
make seventy-two gallons of excellent ale:
about one pound of hops to each bushel of malt
is the usual quantity ; but for beer to be kept
during the summer half a pound to the bushel
will not be found too much.
Table Beer (another way).— Oa three
bushels of malt pour thirteen gallons of hot
water. Cover it up for half an hour, then
mash ; let it stand two hours and a half, and
then draw off the liquor. Again add to the
malt another thirteen gallons of water, and pro-
ceed as before. A final mashing with a third
thirteen gallons of hot water will complete this
part of the operation. Xow take a pound and
a half of hops, and let them boil an hour
with about a pailful of wort obtained as above.
Strain off the liquid, and add to the rest. When
sufficiently cool add about one quart of yeast✪ Table Beer.
Xow place the wort in the fermenting tun;
when it has ceased to work, cover the bunghole
with paper for three days, then bung down
close.
Page 1959 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the third mash is in the mash-tub, clean the copper, and make it nearly dry, then take the first wort and part of the second (if the copper is sufficiently large), add the hops, and boil for about a quarter of an hour (I reckon from the time it absolutely boils). Draw off one-half, or one-third, according to the quantity, and fill up with the remainder of the wort; let this boil nearly an hour, draw off a part, and continue to fill up till the whole is boiled. This is much less trouble than to make two or three separate boilings. Put your beer to cool as fast as you draw it off from the copper. When you can get it down to 50° or 60°, you may put it together: the mash-tub having been cleared of the grains, and well washed, will make a good working tun. Let it stand till you find it about 60° or 65°, when you may add the yeast. About a quart of good fresh yeast will be sufficient; if not quite fresh, three pints. The best way to add the yeast is to put it into a wooden bowl, and stir it well with a whisk; add, as you stir it, about a handful of flour: let some of the yeast from the bowl run over into the beer, and let it swim quite full. Cover up; keep the room from 50° to 60°. When the head begins to fall, which may be from twenty-four to even sixty hours, skim off the yeast, stir it well, add about a double handful of salt with a little flour before you stir it up, and then barrel. It will work in the barrels from two to ten days, according to the weather and other circumstances. As it works the barrels must be filled up twice a day with some of the beer you have left, or if you are short in your brewing from any you have in tap.
When it has nearly done working, which you may know from the yeast appearing wet or frothy, add two or three handfuls of the old hops to each barrel; stir them well, and let them stand for about twelve hours; bung down, and in about twelve or fifteen days you ought to have beer as bright as wine.
The hops should be soaked the night before in three or four gallons of cold water, and the sugar melted in an iron saucepan and put into
I the copper about a quarter of an hour before
I you draw it oft'.
It is customary with some to make one sort of
! beer only — if you make ale and table beer you generally rob one or the other. Five bushels of malt and ten or twelve pounds of sugar will make seventy-two gallons of excellent ale: about one pound of hops to each bushel of malt is the usual quantity ; but for beer to be kept during the summer half a pound to the bushel will not be found too much.
Table Beer (another way).— On three bushels of malt pour thirteen gallons of hot water. Cover it up for half an hour, then mash; let it stand two hours and a half, and then draw off the liquor. Again add to the malt another thirteen gallons of water, and proceed as before. A final mashing with a third thirteen gallons of hot water will complete this part of the operation. Now take a pound and a half of hops, and let them boil an hour with about a pailful of wort obtained as above. Strain off the liquid, and add to the rest. When sufficiently cool add about one quart of yeast. Now place the wort in the fermenting tun; when it has ceased to work, cover the bunghole with paper for three days, then bung down close.
Records on this page
Table Beer