Home-brewing
Ingredients
Directions
Prepare the wort
Warm a portion of the wort to 85°F (29°C).
Mix the warmed portion with 361 quarts of wort.
Add more wort.
Pour into the fermenting tun before running in the wort.
Add remaining yeast as needed to maintain fermentation.
Ferment
Stir the creamy head into the wort the next morning.
Check fermentation in the evening.
Remove dark yeast patches to prevent bitterness.
Mix the creamy portion back in.
Let the beer develop a dark-brown head.
Skim off the head.
Cask and store
Transfer the ale into clean, dry casks placed at an angle.
Keep the casks filled to ensure clarity of the ale.
Once fermentation ceases, seal the casks.
Store in a cellar on stands.
Create a spile-hole.
Insert a vent-peg; the ale will be ready in four months.
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
- Wort
- Provides the sugars and nutrients that the yeast ferments into alcohol and flavour.
- Yeast
- Ferments the sugars in the wort, producing alcohol and carbon dioxide.
The step that matters
Remove dark yeast patches to prevent bitterness. Dark yeast patches that have sat on the surface can carry off-flavours and bitterness into the beer. Removing them keeps the ale clean-tasting.
“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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