Strong Beer

Ingredients

• Twelve bushels of malt
• eight for ale
• three quarters of a pound to a bushel
• three quarts of yeast
• a pound and a half of hops

Method

1. 1

   Pour hot water over malt, let it infuse for three hours, mash, and boil for two hours.

2. 2

   Cool a pailful to add yeast.

3. 3

   Cover bung-hole with paper when fermentation is done.

4. 4

   Let it stand for twelve months before drinking.

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.

Strong Beer, to brew. — Twelve bushels of malt to the hogshead for beer, (or fourteen if you want it of a very good body), eight for ale ; for eitner pour the whole quantity of water, hot, but not boiling, on at once, and let it infuse three hours dose covered ; mash it in the first half-hour, and let it stand the remainder of the time. Run it on the hops previously infused in water, for strong beer three quarters of a pound to a bushel ; if for ale, half a pound. Boil it from the wort two hours from the time it begins to boiL Cool a pailful to add three quarts of yeast to, which will pre- pare it for putting to the rest when ready next day ; but if possible put together the same night. Tun as usual. Cover the bung-hole with paper when the beer has done working ; and when it is to be stopped, Live ready a pound and a half of hops

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