Home-brewing

Ingredients

• 6 gallons nearly boiling water
• 4 ounces hops
• ¾ pint yeast

Directions

1. Set a tub with a sack or lid by the fire for 2 hours.

2. Drain the clear wort from the mash-tub into a bucket.

3. Pour 6 gallons of nearly boiling water over the grains in the mash-tub, stir well, cover, and leave by the fire for 1 hour.

4. Boil the drained wort for 20 minutes.

5. Add the hops and boil for another 20 minutes.

6. Strain the wort into a shallow tub to cool.

7. Boil the second charge of wort for 30 minutes with the returned hops.

8. Wash the mash-tub and pour the first wort from the cooler into it.

9. When lukewarm, add ¾ pint of yeast and let it ferment for 1-2 days, skimming off the froth.

10. Before fermentation subsides, transfer the beer into a cask, keeping the bung-hole open during active fermentation.

11. Once fermentation is nearly over, hammer the bung tightly into the cask.