Mangel-wurzel Beer
Ingredients
Directions
Prepare the wort
Boil 14 gallons of water and add the sliced mangel-wurzel, weighing it down to keep it submerged.
Boil for 1.5 hours, then remove the roots and press out the liquid.
Return the liquid and the boiling water to the pot, add hops, and boil for another 1.5 hours.
Cool the liquid quickly to 70°F (21°C).
Strain through a thick cloth over a sieve.
Ferment and barrel
Transfer to a vat, add yeast, stir well, cover, and let stand for 24 hours.
If the yeast has risen, skim it off and barrel the beer, leaving behind the sediment.
During fermentation, top up the cask with leftover beer or any available beer.
When fermentation ceases in 2-3 days, seal the cask.
After a few days, the beer can be used from the cask or bottled.
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
- Mangel-wurzel
- Provides the sugars and body that the yeast ferments into beer.
- Hops
- Adds bitterness and aroma that balance the sweetness of the root liquid.
- Yeast
- Converts the sugars in the liquid into alcohol and carbon dioxide.
The step that matters
Cool the liquid quickly to 70°F (21°C). Yeast added to very hot wort is killed, so the liquid must be cooled before the yeast goes in. Cooling fast also limits the window for unwanted bacteria to grow.
“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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