Beers
COUNTRY STOUT:
450g (1 lb) black malt
50g (2oz) hops
450g (1 lb) granulated sugar
25g (1oz) yeast
4-5 litres (1 gallon) water.
- Put water, malt and hops (tied in a muslin bag) into a large
saucepan, bring to the boil and boil for 20 minutes.
- Remove from heat and lift out hops, then add sugar and stir
until it dissolves.
- Let it cool and when just tepid add the yeast.
- Let it work overnight covered with a cloth and bottle next
day.
It can be drunk 2 days later, but it is better left for a little
longer (if you can!)
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- From Ann Bingley
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- GALE BEER
Gale is a type of Bog Myrtle which has aromatic leaves.
- Plenty of gale leaves a big handful
1 gallon boiling water
1 pound sugar
1-oz yeast or 1 tablespoon dried yeast
1 lemon sliced
1 slice of toast
- put the leaves sugar and lemon in a bowl
pour on the boiling water
Allow to cool
When the mixture is tepid float a piece of toast on the surface
and place the yeast on it
Leave for 24 hours remove the toast strain and bottle in corked
bottles. Look out for
popping corks.
- Our family drank it immediately but I think it should be
left for a while to ferment a
little more.
From Anne Garrison
GINGER BEER:
Mix together 8.5 litres (2 gallons) boiling water with 50g (2oz)
well-bruised ginger root, 2 sliced lemons, 2 teaspoons cream
of tartar and 900g (2lb) sugar.
- Stir well until all the sugar is dissolved and when cold
add 25g (1oz) fresh yeast spread on a piece of toast.
- Let it work (covered) for 24 hours, then strain and bottle.
-
- Cheers!!
Don't drink it all at once!
- Ann Bingley.UK
MILD COUNTRY ALE:
(Traditional recipe over 100 years old, from an early Halifax
naturalist)
Ann Bingley UK
I have been inundated with requests for
the Ale recipes.
So, I guess a lot of you would really
like them!
- 25g (1oz) hops (available from health shops)
4-5 litres (1 gallon) water
225g (1/2lb) brown sugar
1 tablespoon yeast.
Boil the hops and water for 30 minutes.
- Strain this liquor on to the sugar and when it is lukewarm
add the yeast.
- Let it work for 4 full days, then bottle and use
in a week or a fortnight.
-
MULLED ALE:
- 1 UK qt. [2 UK pints] ale
1 tablesp. sugar
Pinch ground cloves
Pinch ground nutmeg
Good pinch geound ginger
1 glass rum or brandy
-
- Put all ingredients except brandy into saucepan,
bring nearly to
boil. Add brandy and more sugar and flavouring if necessary;
serve at
once.
HOME MADE YORKSHIRE BEER:
From the legendary Mrs. Beeton's Cookery
and Household Management.
- 1 breakfast cup of linseed
1 breakfast cup hops
1 lemon
1 lb sugar
1 oz stick spanish
halfpenny worth yeast (either brewer's or German)
1 gallon water.
1. Put lemon sliced into a pan with linseed, hops, spanish (bruised),
sugar and water.
- 2. Boil 20 minutes.
- 3. Strain into a vessel.
- 4. Let it stand until just warm and then add yeast.
- 5. Stir the contents well, place in warm place and cover
with a cloth.
6. After 24 hours skin off the yeast and pour off the liquor
carefully into another vessel,
- leaving the sediment.
- 7. Bottle immediately and in three days the beer is fit for
use (!)
For some tastes the above proportion
of sugar may be found too large. It may be diminished, but the
beer will not keep good as long. When in season a cupful of nettle
tops and a few dandelion flowers may be boiled with other ingredients
if liked.
sent in by Mrs.M.Mattock, Keighley. -No wonder my grandparents
had a rosy glow!!!