Home-brewed Beer
Ingredients
Directions
Prepare the copper and barrels
Clean the copper the day before brewing.
Use it to boil water for washing barrels.
Remove bungs from barrels.
Pour out grounds.
Wash barrels with cold water.
Dry the barrels.
Scald them with boiling water for an hour.
Wash the barrels again.
Let them dry completely.
Mash
If the copper is too small, mash half the malt first.
Put half the malt in the mash tub.
Pour half the boiling water over it.
Add the remaining malt.
Stir well to mix with the water.
Cover the tub with sacks to retain heat and steam.
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 starches that are converted into fermentable sugars during mashing.
The step that matters
Keeping the mash hot under cover. Starch-converting enzymes in the malt work best at warm temperatures. Covering the tub with sacks retains heat and steam, so the conversion of starch to sugar keeps going and the mash does not cool too quickly.
“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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