To Brew Beer
Ingredients
Directions
Prepare the mash
Boil 2 gallons of water in a pot.
Pour the boiling water into a mash tub.
Let it cool until no more vapor rises.
Add 2 pecks of malt.
Stir well.
Pour in 8 gallons of boiling water.
Cover with a cloth.
Steep and draw off
Let it stand for 3 hours.
Draw off the liquor (wort) after 3 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
What each ingredient does
- Malt
- Supplies the starches that enzymes convert to sugars, which the yeast later ferments.
- Water
- Dissolves the malt sugars and forms the liquid that is drawn off as wort.
The step that matters
Let it cool until no more vapor rises. Adding malt to water that is still very hot can damage the enzymes needed to convert starch into sugar, so the mash should cool before 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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