One Tablespoonful of Hops
Ingredients
Directions
Make the hop infusion
In a saucepan, steep 1 tablespoon of hops in 1½ cups of boiling water.
Stir 1 cup of home‑made yeast or ½ yeast cake in 1 cup of water until smooth.
Cook and cool
Cook the mixture for 6‑7 minutes, stirring continually.
Strain the hop water into the batter in a porcelain‑lined kettle and cook for 8‑10 minutes.
Turn the mixture into a yeast bowl and let it cool until nearly lukewarm.
Ferment
Add the yeast mixture, stir thoroughly, cover, and let it rise.
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
What each ingredient does
- Hops
- Adds bitterness and aroma that balance the sweetness of the brew.
- Yeast
- Ferments sugars into gas and alcohol, making the liquid rise and carbonate.
The step that matters
Cooling until nearly lukewarm before adding the yeast. Yeast is killed by high heat, so the mixture must cool to nearly lukewarm before the yeast is added. Adding it while hot can stop fermentation and leave the beer flat.
“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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