|
Place in vessel with approximately 2 gallons
water, or more if vessel is large enough, and bring to boil. Then turn down to
simmer for about 45 minutes, steeping hops into liquid during this period as
hops will sit on top of the water; otherwise, flavor will be too weak.
Put malt, raw sugar and molasses into plastic
bin. Then strain hops liquid through parachute silk or cheesecloth to remove
all sediment and add liquid to contents of bin. Stir thoroughly with wooden
paddle to completely dissolve malt and sugar into liquid.
Place the bin in a position where it can be
kept for a week undisturbed at 70°F. Fill up with lukewarm water to within 2
inches of top of container. Temperature of brew now be about 70 to 80°F.
Sprinkle yeast evenly over surface and seal. Beer will work for 7 to 10 days.
A thick white broth will appear after the first 8 hours and gradually die,
towards the end of the time.
When working has ceased, take 8 dozen clean 26
oz. bottles and put one level teaspoon of white sugar into each bottle. Drain
off liquid into bottles taking care not to disturb too much. (This will
disturb sediment and make liquid cloudy). Cap bottles tightly and correctly
and store upright for 3 weeks minimum.
Cool in refrigerator in upright position and
pour gently into glass mug for serving. Sediment also forms in bottle If beer
is too lively, too much yeast has been added or if bottled before, it had
ceased working. Flavor of beer can be softened by adding 4 oz. of barley to
the hops when bottling. Color can be darkened by increasing amount of
molasses.
Your local health food store is where you can
buy your ingredients. Follow directions and be careful - this is very potent.
Get
Free Content at http://www.ContentMart.com
|
Bookmark this Page
- Set as Homepage