Name: To Make China Ale
Ingredients: 6 gallons of ale; ¼ pound of china-root, thinly sliced; ¼ pound of coriander-seeds, bruised

To Make China Ale

Ingredients

6 gallons of ale
¼ pound of china-root, thinly sliced
¼ pound of coriander-seeds, bruised

Directions

Hang the china-root and coriander seeds in a coarse linen bag in the ale vessel.
Let it sit until fermentation is complete, about 14 days before bottling.

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

What each ingredient does

China-root: Adds its own bitter, aromatic flavour to the ale during fermentation.
Coriander-seeds: Contribute a citrusy, aromatic note to the flavour of the ale.

“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.