Receipt for Fining Malt Liquor
Ingredients
Directions
Prepare the fining
Cut the isinglass into small pieces.
Boil it in 3 quarts of beer until fully dissolved.
Let the mixture cool completely.
Fine the beer
Pour it into the cask and stir well with a stick.
Tap the beer soon after, as isinglass can make it flat.
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
- Isinglass
- Fining agent that collects suspended yeast and haze so they settle out, clearing the beer.
The step that matters
Boiling the isinglass until fully dissolved. Isinglass is a collagen-based fining agent that must be fully dissolved to disperse evenly through the beer. Undissolved pieces won't clarify properly and can leave cloudiness or specks.
“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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