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Classic
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page 248
Strong Beer, or Ale.
Twelve bushels of malt to the hogshead for beer, (or fourteen if you wish it of
a very good body) eight for ale; for either pour the whole quantity of water
hot, but not boiling, on at once, and let it infuse three hours close-covered;
mash it in the first half hour, and let it stand the remainder of the time. Run
it on the hops previously infused in water; for strong beer three quarters of a
pound to a bushel; if for ale, half a pound. Boil them with the wort two hours
from the time it begins to boil. Cool a pailful to add three quarts of yeast to,
which will prepare it for putting to the rest when ready next day; but if
possible put together the same night. Tun as usual. Cover the bung-hole with
paper when the beer has done working; and when it is to be stopped, have ready a
pound and a half of hops dried before the fire, put them into the bung-hole, and
fasten it up.
Let it stand twelve months in casks, and twelve bottles before it be drank. It
will keep, and be very fine, eight or ten years. It should be brewed the
beginning of March.
Great care must be taken that the bottles are perfectly prepared, and that the
corks are of the best sort.
The ale will be ready in three or four months; and if the vent-peg be never
removed, it will have spirit and strength to the very last. Allow two gallons of
water at first for waste.
After the beer or ale is run from the grains, pour a hogshead and a half for the
twelve bushels, and a hogshead of water if eight were brewed; mash, and let
stand, and then boil. Use some of the hops for this table-beer that were
boiled for the strong.
When thunder or hot weather causes beer to turn sour, a tea-spoonful, or more,
if required, of salt of wormwood put into the jug, will rectify it. Let it be
drawn just before it is drunk, or it will taste flat.
Excellent Table Beer.
On three bushels of malt pour of hot water the third of the quantity you are to
use, which is to be thirty-nine
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