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Virgin Malt Yeast, Haig’s “Patent.”

A method for producing yeast from malt using hops and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Virgin Malt Yeast, Haig’s “Patent.”

Ingredients

Directions

Make the hop liquid

  1. Mash the hops with water for 20 minutes.

  2. Boil the mixture for 10 to 15 minutes.

  3. Strain and cool the liquid to 170°F (77°C).

Mash the malt

  1. Stir in the malt and mash for 15 minutes.

  2. Separate or press out the malt grains.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Hops + malttop 49% of all pairs
    Smell alikelow
    Cooked 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 that balance the sweetness of the malt.
Malt
Supplies starches that convert to fermentable sugars during mashing, giving sweetness and body.

The step that matters

Cool the liquid to 170°F (77°C) before adding the malt. Malt contains enzymes that break starch into sugars. Liquid that is too hot can destroy these enzymes, so the conversion stops before it is complete.

“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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