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 and let it stand for 2.5 hours, then drain.
Add half the remaining water, mash, and let it stand for 30 minutes.
Run that into another tub and pour the rest of the water on the malt, stirring well.
Cover and let it infuse for 1 hour, then run it off and mix all together.
Boil and cool
Infuse the hops in water and add to the first run.
Boil the hops with the wort for 1 hour.
Strain off and cool the mixture.
If not cool enough, prepare a pail or two of wort and add 1 quart of yeast overnight.
Before pitching, mix all the wort thoroughly.
Ferment and age
Cover the bunghole with paper for 3 days, then seal it.
In 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, and the body and flavor of the beer.
- Hops
- Add bitterness and aroma, balancing 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 start slowly or fail.
“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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