Why it works: Malt and hops 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 ↓
Excellent Table Beer
Ingredients
Directions
Mash
Pour 13 gallons of hot water over the malt and let it sit for 30 minutes.
Mash the mixture and let it stand for 2.5 hours.
Drain the mixture and add half of the remaining water.
Mash again and let it sit for 30 minutes.
Run this into another tub and pour the rest of the water over the malt, stirring well.
Cover and let it infuse for 1 hour.
Combine all the liquid together.
Boil and cool
Infuse the hops in water and add to the first run.
Boil the hops with the wort for 1 hour after it first boils.
Strain off the mixture and cool it down.
If not cool enough, prepare a pail or two of wort and add 1 quart of yeast overnight.
Ferment and age
Before tuning, mix all the wort thoroughly.
Cover the bung-hole with paper for 3 days, then seal it tightly.
After 3-4 weeks, the beer will be ready to drink.
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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Malt + hopstop 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
- Malt
- Provides the sugars that yeast ferments into alcohol, and the body of the beer.
- Hops
- Adds bitterness and aroma that balance the sweetness of the malt.
- Yeast
- Ferments the sugars in the wort into alcohol and carbonation.
The step that matters
Cooling the wort before adding yeast. If the wort is still hot when yeast is added, the heat can kill or stress the yeast, so fermentation may fail or start slowly. Cooling fully first protects the yeast.
“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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