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To Brew From Six Bushels of Malt a Barrel of Strong Ale, and a Hogshead of Table-beer

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

To Brew From Six Bushels of Malt a Barrel of Strong Ale, and a Hogshead of Table-beer

Ingredients

Directions

  1. Prepare your mash-tub as directed in the first recipe.

  2. Mash the 6 bushels of malt with 50 gallons of water at 182°F (83°C).

  3. Cover the mash and let it sit for 2 to 3 hours.

  4. Begin to draw off the mash when the surface appears.

  5. Sparge 64 gallons of water at 190°F (88°C) into the mash-tun while keeping the tap running.

  6. If your boiler can hold 50 to 54 gallons, add that amount of strong-ale wort with the hops.

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. Malt + hopstop 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

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