Welsh Ale, Fine

Ingredients

• fifty gallons of river water
• seven bushels of fresh-ground malt
• four pounds of good Worcester hops
• half a gallon of hot water
• two quarts of good fresh ale-yeast
• a pound of white sugar candy
• a pint of old wheat

Method

1. 1

   Boil fifty gallons of river water for an hour, then pour it upon seven bushels of fresh-ground malt.

2. 2

   Cover and let it infuse for half an hour.

3. 3

   Mash for twenty minutes, then cover and leave for two hours.

4. 4

   Infuse four pounds of hops in half a gallon of hot water for one hour, then add to the wort.

5. 5

   Boil the wort with the hops for two hours, adding two handfuls of table-salt the last ten minutes.

6. 6

   Strain into a cooler and work with two quarts of fresh ale-yeast.

7. 7

   After three days, fill a thirty-six gallon barrel and cover the bung-hole.

8. 8

   When fermentation ceases, add a pound of white sugar candy and a pint of old wheat in a muslin bag, then bung it up and let it stand for twelve months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2249. The excerpt below is the record exactly as published.

Welsh Ale, Fine.— Boil fifty gallons of river water for an liour, withdraw the fire, and ■when the steam has gone off pour it ujDon seven bushels of fresh-ground malt ; cover close, and let it infuse for half an hour. Stii- or mash up twenty minutes at least, cover again close, and leave it for two hom-s. Infuse four pounds of good 'Worcester hops in half a gallon of hot water one hour ; put it into the tub, and let the wort run upon it from the mash ; do not press the grains, but boil the wort with the hops slowly but continually two hoiu-s, adding two hand- fuls of table-salt the last ten minutes. Strain the wart into your cooler, and work it at the proper temperature (70° Fahr.) with two quarts of good fresh ale-yeast, stirring well twenty minutes. If the weather be cool, cover it up, and in thi-co days fill a thirty-six gallon barrel, covering the bung-hole with a tile, and filling up with the liquor. WTien the fermentation has entirely ceased, put into the cask a pound of v/hite sugar candy, and a pint of old wheat

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