Yeast Recipe

Ingredients

• one ounce of hops
• four pints water
• one and a quarter pounds of crushed malt
• half pint of yeast

Method

1. 1

   Put hops into a pan with water and boil for ten minutes.

2. 2

   Empty into a tub and make up to nine pints with hot water at 150°F.

3. 3

   Stir in crushed malt, cover, and let stand for two hours.

4. 4

   Strain into a shallow tub, add water to make one and a quarter gallons, cool to tepid (65°-70°F), and stir in yeast.

5. 5

   Stir occasionally while working, or pour between tubs to aerate.

6. 6

   Ready in 24 to 30 hours.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 24. The excerpt below is the record exactly as published.

one ounce of hops into a pan with four pints water and boil for ten minutes. Empty the hops and water into a tub or mess kid and make the liquor up to nine pints by adding hot water. If you have a thermometer, add the water at 150° F. Into this liquor at this heat stir in one and a quarter pounds of crushed malt. Cover over and allow this to stand for two hours. Then strain this into a shallow tub, and make up the quantity to one and a quarter gallons by adding water. Cool down until just tepid, or by the thermometer between 65° and 70° F., and stir in half pint of yeast

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