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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- On Colouring Liquors
- The Duty Of The Owner Of A Distillery
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- Of The Diseases Of Hogs

To Brew Strong Beer

To a barrel of beer take two bushels of wheat just cracked in the mill,
and some of the flour sifted out of it; when your water is scalding hot,
put it into your mash-vat, there let it stand till you can see your face
in it; then put your malt upon that, and do not stir it; let it stand
two hours and an half; then let it run into a tub that has two pounds of
hops in it, and a handful of rosemary flowers; and when it is all run,
put it into the copper, and boil it two hours; then strain it off,
setting it a cooling very thin, and setting it a working very cool;
clear it very well before you put it a working; put a little yeast to
it; when the yeast begins to fall, put it into your vessel, put in a
pint of whole grain, and six eggs, then stop it; Let it stand a year,
and then bottle it.

A good table-beer may be made, by mashing again, after the preceding is
drawn off; then let it stand two hours, and let that run, and mash
again, and stir it as before; be sure to cover your mashing-vat well;
mix the first and second running together.

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