Very Fine Welsh Ale

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For the Ale
Instructions (7)
  1. Pour forty two gallons of water hot, but not quite boiling, on four bushels of malt, cover, and let it stand three hours.
  2. In the mean time infuse a pound and a half of hops in a little hot water, or two pounds if the ale is to be kept five or six months, and put water and hops into the tub, and run the wort upon them, and boil them together three hours.
  3. Strain off the hops, and keep for the small beer.
  4. Let the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale, or if you cannot get it, of small beer yeast.
  5. Mix it thoroughly and often.
  6. When the wort has done working, the second or third day, the yeast will sink rather than rise in the middle, remove it then, and turn the ale as it works out, pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor.
  7. Put a bit of paper over the bunghole two or three days before stopping up.
Original Text
To brew very fine Welsh Ale. Pour forty two gallons of water hot, but not quite boiling, on four bushels of malt, cover, and let it stand three hours. In the mean time infuse a pound and a half of hops in a little hot water, or two pounds if the ale is to be kept five or six months, and put water and hops into the tub, and run the wort upon them, and boil them together three hours. Strain off the hops, and keep for the small beer. Let the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale, or if you cannot get it, of small beer yeast. Mix it thoroughly and often. When the wort has done working, the second or third day, the yeast will sink rather than rise in the middle, remove it then, and turn the ale as it works out, pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor. Put a bit of paper over the bunghole two or three days before stopping up.
Notes
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