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Beer Yeast Recipe

A method to produce yeast by fermenting malt liquor with hops and flour starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Malt and flour work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 260 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Beer Yeast Recipe

Ingredients

Directions

Make the malt liquor

  1. Combine 1 quart of malt with 1 gallon of warm water and strain to obtain the malt liquor.

  2. Boil the hops in the malt liquor.

  3. Prepare ½ pint of flour starch, cook it, and stir it into the hop water.

Add the yeast

  1. Allow the mixture to cool until it is warm but not scalding.

  2. Add 4 teaspoons of yeast and let it stand until it rises.

Bottle

  1. Bottle the mixture and cork it tightly.

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 + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Malt
Supplies sugars that the yeast ferments into gas and flavor.
Flour starch
Cooked starch thickens the liquid and gives the starter body.
Yeast
Ferments the sugars, producing carbon dioxide that makes the mixture rise.

The step that matters

Cool until warm but not scalding. Yeast is a living organism that high heat kills. Cooling the mixture to warm before adding the yeast keeps the yeast alive so it can ferment and rise.

“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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