Strong Beer, or 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 (8)

for beer

Twelve bushels of malt ↝ Milk, malted [Flavored milk, reduced fat]

for ale

eight [bushels of malt] ↝ Milk, malted [Flavored milk, reduced fat]

for strong beer

three quarters of a pound [of hops] to a bushel

for ale

half a pound [of hops] to a bushel

three quarts of yeast ↝ Yeast [Not included in a food category]

for stopping

a pound and a half of hops, dried before the fire

for ale

two gallons of water at first for waste ↝ Water, tap [Tap water]

for table beer

some of the hops for this table beer that were boiled for the strong beer

Instructions (17)

For beer, use twelve bushels of malt; for ale, eight. Pour the whole quantity of water hot, but not boiling, on at once, and let it infuse three hours close covered.
Mash it in the first half hour, and let it stand the remainder of the time.
Run it on the hops previously infused in water.
For strong beer, use three quarters of a pound of hops to a bushel; if for ale, half a pound.
Boil the hops with the wort two hours from the time it begins to boil.
Cool a pailful to add three quarts of yeast to, which will prepare it for putting to the rest when ready next day; but if possible, put together the same night.
Turn as usual.
Cover the bunghole with paper when the beer has done working.
When it is to be stopped, have ready a pound and a half of hops, dried before the fire, put them into the bunghole, and fasten it up.
Let it stand twelve months in casks, and twelve in bottles before it be drank.
It will keep, and be very fine, eight or ten years.
It should be brewed the beginning of March.
Great care must be taken that bottles are perfectly prepared, and that the corks are of the best sort.
The ale will be ready in three or four months; and if the vent peg be never removed, it will have spirit and strength to the very last.
Allow two gallons of water at first for waste.
After the beer or ale is run from the grains, pour a hogshead and a half for the twelve bushels, and a hogshead of water if eight were brewed; mash, and let stand, and then boil, &c.
Use some of the hops for this table beer that were boiled for the strong beer.

Original Text

Strong Beer, or Ale.

Twelve bushels of malt to the hogshead for beer, eight for ale; for either pour the whole quantity of water hot, but not boiling, on at once, and let it infuse three hours close covered; mash it in the first half hour, and let it stand the remainder of the time. Run it on the hops previously infused in water; for strong beer three quarters of a pound to a bushel, if for ale, half a pound. Boil them with the wort two hours from the time it begins to boil. Cool a pailful to add three quarts of yeast to, which 237will prepare it for putting to the rest when ready next day; but if possible, put together the same night. Turn as usual. Cover the bunghole with paper when the beer has done working; and when it is to be stopped have ready a pound and a half of hops, dried before the fire, put them into the bunghole, and fasten it up.

Let it stand twelve months in casks, and twelve in bottles before it be drank. It will keep, and be very fine, eight or ten years. It should be brewed the beginning of March.

Great care must be taken that bottles are perfectly prepared, and that the corks are of the best sort.

The ale will be ready in three or four months; and if the vent peg be never removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste.

After the beer or ale is run from the grains, pour a hogshead and a half for the twelve bushels, and a hogshead of water if eight were brewed; mash, and let stand, and then boil, &c. Use some of the hops for this table beer that were boiled for the strong beer.

Notes

—