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Home-brewed Beer

A method for brewing beer using malt and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Home-brewed Beer

Ingredients

Directions

Prepare

  1. Clean the copper and barrels thoroughly before brewing.

Mash

  1. Mash half the malt in the mash tub with boiling water until wet.

  2. Add the remaining malt.

  3. Reserve half a bushel to sprinkle on top.

  4. Cover the tub with sacks to retain heat and steam.

  5. Let it stand for 3 hours.

  6. Draw off a gallon. Pour it back onto the malt.

  7. Let it run slowly until all is drawn off.

Second mash and combine

  1. Mash again with boiling water.

  2. Let it stand for 2 hours.

  3. Combine this with the first batch for sufficient ale quantity.

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

Malt
Provides the sugars that yeast later ferments into alcohol, and the body of the ale.
Boiling water
Extracts sugars from the malt during mashing and wets the grain evenly.

“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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