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 ↓
Yeast No. 1
Ingredients
Directions
Make the hop water
Boil the hops in the water for 15 minutes.
Strain the mixture through a 10 to 12 mesh sieve.
Cool the hop water to 150°F (65°C).
Make the starter
Stir in the malt.
Raise the temperature to 170°F (77°C) by adding boiling water.
Cover the yeast can tightly and let it stand for one hour.
Strain and cool down to 85°F (29°C) by placing the yeast can in a water-filled barrel or tank.
Keep the temperature at 85°F (29°C) for 48 hours.
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
- Boiled into the water to contribute bitterness and aroma to the starter.
- Ground malt
- Supplies sugars that the yeast feeds on, driving its activity during the starter.
The step that matters
Cool to 85°F (29°C) before the yeast goes in. Yeast is sensitive to heat. Cooling the liquid to a moderate temperature before adding yeast helps keep the yeast alive and active, while holding it steady lets it multiply evenly.
“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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