Molasses Beer

Ingredients

• 8 ounces hops
• 4 quarts coarse ground malt
• 6 pounds brown sugar
• 3 pints reboiled Cuba molasses
• 1 pint brewers yeast
• a quart of baker's stock

Method

1. 1

   Boil the hops in a kettle with 2 pails of water for about half an hour, then pour it boiling hot over the malt, sugar, and molasses in a tub.

2. 2

   Stir up, let stand an hour, then strain the liquor without stirring up the sediment into a keg.

3. 3

   Boil 2 pails more of water, pour it to the remaining malt, etc., to extract the remaining substance, and when settled, strain it into the keg along with the first.

4. 4

   Use another pail of water the same way but it need not be boiled, only have the yeast added.

5. 5

   When the large lot is no more than milk warm, strain this yeast water into it.

6. 6

   Let ferment in the kegs for 2 or 3 days, keeping them full to the bung so that the yeast may work over and run off.

7. 7

   Then cork tight and keep for a week or a month as desired.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 130. The excerpt below is the record exactly as published.

Molasses Beer. Procure a 10 gallon keg and another holding 5 gallons, or a jug or two, as there will be about 15 gallons of beer. Tcke 8 ounces hops. 4 quarts coarse ground malt. 6 pounbs brown sugar. 3 pints reboiled Cuba molasses. 1 pint brewers yeast or a quart of baker's stock

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