Hop Beer

Ingredients

• Two quarts of dry hops
• Twelve quarts of water
• One quart of molasses
• One cake of compressed yeast
• Three table-spoonfuls of ginger
• One table-spoonful of wintergreen essence

Method

1. 1

   Steep the hops very slowly for two hours in two quarts of the water; then strain, and add the rest of the ingredients, adding the water first to make the whole tepid before adding the yeast cake, which will dissolve in the water.

2. 2

   Let all stand in an earthen jar for twelve hours; then strain, and bottle tightly.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 244. The excerpt below is the record exactly as published.

HOP BEER. Two quarts of dry hops. Twelve quarts of water. One quart of molasses. One cake of compressed yeast. Three table-spoonfuls of ginger. One table-spoonful of wintergreen essence

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