Molasses Beer

Ingredients

• 4oz. of hops
• 2galls. of water
• 2qts. of coarsely-ground malt
• 31b. of brown sugar
• 1 4 pints of re-boiled Cuba Molasses
• 2galls. of boiling water
• 4 pint of brewer’s yeast

Method

1. 1

   Boil hops in water for half an hour.

2. 2

   Pour over malt and sugar, stir, and leave for an hour.

3. 3

   Strain and add more boiling water, then add yeast.

4. 4

   Let it ferment for two to three days, then bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 544. The excerpt below is the record exactly as published.

Molasses Beer. — (1) Put 4oz. of hops into a large pan with 2galls. of water, and boil for half-an-hour. Put 2qts. of coarsely-ground malt into a tub with 31b. of brown sugar and ] 4 pints of re-boiled Cuba Molasses. At the end of the half-hour, pour the boiling hops over the ingredients in the tub, stir up well, then leave them for an hour. When ready, strain the liquor carefully into a keg without disturbing the sediment. Pour another 2galls. of boiling water over the malt, &c., remaining in the tub, leave it until cold and settled, then strain it in with the other liquor. Proceed the same with another lgall. of water, adding at the same time 4 pint of brewer’s yeast

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