Excellent Table Beer

Ingredients

• On three bushels of malt
• pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons
• A pound and a half of hops

Method

1. 1

   On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons.

2. 2

   Cover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain.

3. 3

   When dry add half the remaining water, mash and let it stand half an hour, run that into another tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour.

4. 4

   Run that off, and mix all together.

5. 5

   Boil the hops with the wort an hour from the time it first boils.

6. 6

   Strain off and cool.

7. 7

   If the whole be not cool enough that day to add the yeast, a pail or two of wort may be prepared, and a quart of yeast put to it over night.

8. 8

   Before tunning, all the wort should be added together, and thoroughly mixed with the lade-pail.

9. 9

   When the wort ceases to work, put a bit of paper on the bung-hole for three days, when it may be safely fastened close.

10. 10

    In four weeks the beer will be fit for drinking.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 56. The excerpt below is the record exactly as published.

On three bushels of malt pour of hot water the third of the quantity you are to use,' which is to be thirty-nine gallons. ICover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain. When dry add half the remaining water, mash and let it stand half an hour, run that into ano- ther tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a half of hops

Cook this with the app: pantry check, scaling, and the assistant.