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Drink

Without Sugar

A beer brewed from malt, hops, and water, without added sugar, boiled and cooled to 60°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Malt and hops work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Without Sugar

Ingredients

Directions

Mash and sparge

  1. Mash the malt with 18 gallons of water at 182°F for 2.5 hours.

  2. Draw off into the underback when the surface of the mash appears.

  3. Sparge in 12 gallons of water at 190°F until you have 24 gallons for the first copper.

  4. Sparge another 20 gallons of water at 195°F for the table beer wort.

Boil and check

  1. Put the strong-ale wort into the copper with 1 pound of hops and boil for 45 minutes.

  2. Add ½ pound of hops and boil for an additional 30 minutes.

  3. Cool a portion of the wort to 60°F and check the strength with a saccharometer.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Malt + hopstop 49% of all pairs
    Smell alikelow
    Cooked together1 recipe

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Malt
Provides the fermentable sugars that make up the wort.
Hops
Add bitterness and aroma that balance the sweetness of the wort.

“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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