Ingredients
- 2 quarts boiling water
- 12 quarts of boiling water are poured into it to make a scald
- 2 quarts old barm
- 1 quart of malt-and-hops yeast
- 2 quarts of water a few minutes
- 10 quarts water
- 78 degs
- 4 lbs
- 4 gals
- 8 lbs
- 1 gal
- 76 degs
- 2 ozs
- 5 lbs
- 80 degs
Directions
sluggish and dark-looking, dip your half-gallon measure down to the bottom, bring it up full, lift it about a foot above the tub, and pour it slowly back ; do it twice or thrice ; this will let some air into its lungs, and help it to breathe more freely. Let it fer- ment two days before using. According to the state of the weather it will be necessary to move the tub into a warm or cool place. You should endeavour to keep it at about 78 degs.
Quantities. — 4 lbs. malt ; \ lb. hops ; 4 gals, boiling water ; p quarts last brewing ; 8 lbs. flour. Mash the malt in a large tub by pouring upon it 1 gal. water, 150 degs. (Fahr.). Pour upon the hops 2 quarts boiling water, and let them mash for about an hour or so ; then strain the hops ; stir in 8 lbs. of flour, and stir vigorously while 10 to 12 quarts of boiling water are poured into it to make a scald ; stir for a few minutes. When cooled to 76 degs., stir into it 2 quarts old barm ; or, if you have not previously made this kind, and have no old flour barm, use 1 quart of malt-and-hops yeast ; stir this up, and let it ferment about twenty to forty hours. It is recommended to scald the flour m another tub, and let cool to 150 degs. before adding malt and hops.
Flour used in the place of malt.— Boil 2 ozs. hops in 2 quarts of water a few minutes. Strain it, boiling, upon \ lb. flour. Stir up, and when as cool as new milk, put into it £ pint brewer's or malt-and-hops yeast ; stir, and allow to ferment thirty hours, and it will be ready for use. Bottle a pint to use in the next store, instead of the brewer's yeast.
Yeast without Seed Yeast to start it-
This is a suitable recipe for growing yeast without the aid of any added yeast to start it, and will form a foundation store from which a quart or so should be taken as soon as it is ready ; bottle and closely cork.
Quantities. — \ lb. hops ; 2 ozs. sugar ; 10 quarts water, boiled for five minutes, cooled to 15c degs. (Fahr.). Stir in 5 lbs. malt; allow it to mash thirty minutes ; strain ; let it cool to, and keep it at, 80 degs. (Fahr.) as nearly as you can. In 60 hours it will be ready for bottling. Don't cork for 24 hours.
Handy Stop-gap Yeasts
When malt-and-hops and other yeasts are not obtainable ; suitable for the housewife, and others zvho use only a small quantity of
Parisian Barm*