Excellent Table Beer

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 (6)

Malt and Water

three bushels of malt ↝ Milk, malted [Flavored milk, reduced fat]
hot water the third of the quantity you are to use, which is to be thirty nine gallons ↝ Water, tap [Tap water]
half the remaining water ↝ Water, tap [Tap water]
the rest of the water ↝ Water, tap [Tap water]

Hops and Yeast

A pound and a quarter of hops
a quart of yeast ↝ Yeast [Not included in a food category]

Instructions (16)

On three bushels of malt pour one third of the total hot water (13 gallons). Cover it warm for half an hour.
Mash the malt and let it stand for two hours and a half, then set it to drain.
When the malt is dry, add half of the remaining water (13 gallons), mash, and let it stand for half an hour.
Run this liquid into another tub.
Pour the rest of the water (13 gallons) on the malt, stir it well, cover it, and let it infuse for a full hour.
Run that liquid off.
Mix all the collected liquids together.
Infuse a pound and a quarter of hops in water as in the former receipt, and put it into the tub for the first running.
Boil the hops with the wort for an hour from the time it first boils.
Strain off the wort and cool it.
If the whole wort is not cool enough that day to add to the yeast, prepare a pail or two of wort and add a quart of yeast to it over night.
Before tunning, add all the wort together and thoroughly mix with the lade pail.
When the wort ceases to work, put a bit of paper on the bunghole for three days.
After three days, the bunghole may be safely fastened close.
In three to four weeks the beer will be fit for drinking.

Note

Servants should be directed to put a cork into every barrel as soon as the cock is taken out, as the air causes casks to become musty.

Original Text

Excellent Table Beer.

On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty nine gallons. Cover it warm half an hour, then mash, and let it stand two hours and a half more, then set it to drain. When dry, add half the remaining water, mash, and let it stand half an 238hour, run that into another tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a quarter of hops should be infused in water, as in the former receipt, and be put into the tub for the first running.

Boil the hops with the wort an hour from the time it first boils. Strain off, and cool. If the whole be not cool enough that day to add to the yeast, a pail or two of wort may be prepared, and a quart of yeast put to it over night. Before tunning, all the wort should be added together, and thoroughly mixed with the lade pail. When the wort ceases to work, put a bit of paper on the bunghole for three days, when it may be safely fastened close. In three or four weeks the beer will be fit for drinking.

Note. Servants should be directed to put a cork into every barrel as soon as the cock is taken out, the air causing casks to become musty.

Notes

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