- Boil 2 gallons of water ( more if vessel
is large enough)
- 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 70øF. Fill up
with lukewarm water to within 2 inches of top of
container. Temperature of brew should now be
about 70 to 80øF. 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.
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