April 29, 2008


Filed under: Brewer's Recipes — Tags: , , — recipemania @ 8:53 am

Use 67.5 litres plastic garbage can with clip on lid. You need:
Approximately 180 g hops
1.35 kg extract of malt
4.05 kg granulated sugar
1 tablespoon molasses
1×1/2 teaspoon granulated yeast.

Place in vessel with approximately 9 litres 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, flavour 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 26.6 C (70 F).

Fill up with lukewarm water to within 50 mm of top of container. Temperature of brew must now be about 26.6 to 30.4 C (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 96 clean 780 ml 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. The flavour of beer can be softened, by adding 115 g of barley to the hops, when bottling. Colour can be darkened, by increasing the amount of molasses.

Your local health food store is where you can buy your ingredients. Follow directions and be careful. This is very potent.


Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: