Small Ale for the Stone

Ingredients

• fourteen Gallons of Water
• half an Ounce of Hops
• a peck of Malt
• let it be of Beer rather than Ale, about half a pint

Method

1. 1

   Boil water and hops together for nearly an hour.

2. 2

   Pour over the malt and let it soak for two hours.

3. 3

   Run it from the malt and boil it for one or two walm.

4. 4

   Let it cool enough to work with barm, then tun it into an eight-gallon barrel.

5. 5

   It will be ready to drink in four or five days.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 73. The excerpt below is the record exactly as published.

SMALL ALE FOR THE STONE The Ale, that I used to drink constantly of, was made in these proportions. Take fourteen Gallons of Water, and half an Ounce of Hops ; boil them near an hour together. Then pour it upon a peck of Malt. HaveacaretheMalt be not too small ground; for then it will never make clear Ale. Let it soak so near two hours. Then let it run from the Malt, and boil it only one walm or two. Let it stand cooling till it be cool enough to work with barm, which let be of Beer rather than Ale, about half a pint.

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