Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Fine Welsh Ale
From Consult me, 1902
Serves 40
Use a paper cover over the bung-hole before stopping up.
A modern interpretation · AI-generated from the original record
Ingredients
- forty-two gallons of water
- eight bushels of malt
- four pounds of hops
- two quarts of ale
Method
Pour hot water on the malt, cover, and let it stand for three hours.
Infuse hops in hot water, add to the tub, and boil together for three hours.
Strain off hops, let wort cool, and mix in yeast.
When fermentation slows, remove yeast and tun the ale gradually.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 9. The excerpt below is the record exactly as published.
forty-two gallons of water, hot, but not quite boiling on eight bushels of malt, cover and let it stand three hours. In the mean time infuse four pounds of hops in a little hot water, and put the water and bops into the tub, and run the wort upon them, and boil them to- gether three hours. Strain off the hops, and keep for the small beer. Lx-t the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale
Cook this with the app: pantry check, scaling, and the assistant.