Why it works: Hops and malt work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Formula for Manufacture of Malt and Hops Patent Yeast
Ingredients
Directions
Boil and cool
Boil water and hops together for 30 minutes in a copper pot.
Cool the mixture to 160°F (71°C) using a refrigerator.
Mix in the malt
Transfer the cooled liquor to a stout tub.
Add crushed malt to the tub and stir thoroughly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Hops + malttop 49% of all pairsSmell alikelowCooked together1 recipe
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Hops
- Add bitterness and aroma, and help preserve the liquid against spoilage microbes.
- Crushed malt
- Supplies enzymes and sugars that the mixture needs for fermentation.
The step that matters
Cooling to 160°F before adding the malt. Malt enzymes that convert starch into fermentable sugar are damaged by excessive heat. Cooling the liquor first keeps them active when the malt goes in.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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