Table Beer

Ingredients

• three bushels of malt
• thirteen gallons of hot water
• a pound and a half of hops
• about one quart of yeast

Method

1. 1

   Pour thirteen gallons of hot water over three bushels of malt.

2. 2

   Cover for half an hour, then mash and let stand for two and a half hours.

3. 3

   Draw off the liquor, add another thirteen gallons of water, and repeat.

4. 4

   For the final mash, add a third thirteen gallons of hot water.

5. 5

   Boil the hops with a pailful of wort for an hour, strain, and add to the rest.

6. 6

   Once cool, add the yeast and place in the fermenting tun.

7. 7

   After it ceases to work, cover the bunghole with paper for three days, then bung down tightly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1959. The excerpt below is the record exactly as published.

table beer you generally rob one or the other. Five bushels of malt and ten or twelve pounds of sugar will make seventy-two gallons of excellent ale: about one pound of hops to each bushel of malt is the usual quantity ; but for beer to be kept during the summer half a pound to the bushel will not be found too much. Table Beer (another way).— Oa three bushels of malt pour thirteen gallons of hot water. Cover it up for half an hour, then mash ; let it stand two hours and a half, and then draw off the liquor. Again add to the malt another thirteen gallons of water, and pro- ceed as before. A final mashing with a third thirteen gallons of hot water will complete this part of the operation. Xow take a pound and a half of hops, and let them boil an hour with about a pailful of wort obtained as above. Strain off the liquid, and add to the rest. When sufficiently cool add about one quart of yeast

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