Welsh Ale, Strong

Ingredients

• eighty-two gallons of river water
• twelve bushels of prime newly-ground malt
• nine pounds of the best Kent hops
• two gallons of boiling water
• two pounds of the spent hops

Method

1. 1

   Boil eighty-two gallons of river water for an hour, then pour it upon twelve bushels of malt.

2. 2

   Cover and let it infuse for one hour, then mash for twenty minutes and let it stand for two hours.

3. 3

   Pour two gallons of boiling water on the hops and let it stand for an hour.

4. 4

   Run the wort upon the hops, stir well, and boil for two hours, adding salt at the end.

5. 5

   Cool and work with fresh yeast.

6. 6

   After three days, fill your hogshead and let it work out.

7. 7

   When fermentation ceases, dry the spent hops and add to the ale.

8. 8

   Bung well and keep for three years.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2250. The excerpt below is the record exactly as published.

Welsh Ale, Strong.— Boil eighty-two gallons of river water an hour, and when the steam has subsided pour it upon twelve bushels of prime newly-ground malt ; cover close, and when it has infused one hour mash up for twenty minutes, and let it stand two hours longer. Pour two gallons of boiling -^yater on nine pounds of the best Kent hops, cover close, and let it stand an hour ; then put it into the tub, and run the wort upon it. Stir well, and boil all together two hours, or more if you choose, but this is long enough for all purposes ; add two or three handfuls of table-salt at the last, and when cool enough strain the wort into your cooler, and work it with good fresh yeast. Cover with cloths if the weather is cold, and in three days fill your hogshead ; and putting the bung on lightly, or covering with paper and a slate, let it work out. FiU up the cask night and morning ; and when femienta- tion has ceased dry two pounds of the spent hops

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