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    Recipes for Brewing Different Types of Beers and Ales
    Recipes for Brewing Different Types of Beers and Ales
    Recipes for Brewing Different Types of Beers and Ales
    Ebook25 pages13 minutes

    Recipes for Brewing Different Types of Beers and Ales

    By Marcus Lafayette Byrn

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    About this ebook

    This practical recipe book is sure to delight any beer and ale enthusiast, amateur winemaker, home-brewer, or beer historian, providing instructions on brewing methods and traditional recipes for a variety of ales, beers and wines. Illustrated with useful diagrams throughout, it also includes suggestions on brewer’s yeast supplements. Contents include: Beer Brewing; Burton Ale; Windsor Ale; Bavarian Beer; Table Beer, from Bran and Shorts; Ginger Wine; Substitute for Brewer’s Yeast; Currant Wine; Small Beer for Shipping; Welsh Ale; Reading Ale; Wirtemberg Ale; Hock; Scurvy-Grass Ale; Dorchester Ale. Complete with a new introduction and the original illustrations, we are republishing this vintage work in a high quality, modern, and affordable edition.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateOct 12, 2011
    ISBN9781447490234
    Recipes for Brewing Different Types of Beers and Ales

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      Book preview

      Recipes for Brewing Different Types of Beers and Ales - Marcus Lafayette Byrn

      Ale

      BURTON ALE.

      FOR this, the richest malt is requisite,—such as will produce an extract of from eighty to eighty-five pounds per quarter gravity. Not more than one and a half or one and three-quarter barrel of this luscious ale should be drawn from a quarter. Heat of the first mash, 180°. Second mash, 190°. Third mash for return or table-beer. Hops of very superior quality,—from six to eight pounds per quarter. Boil the first mash one hour, and the second two hours: pitch at 58°, with eighteen pounds of yeast to every ten barrels. Attenuation must be carried on till reduced to twenty pounds per barrel, and the heat increased to 70° and 75°. Then skim and cleanse.

      WINDSOR ALE.

      THIS has been held in high estimation. The malt which is employed is ground, twenty-four or thirty-six hours before it is used. The strength is about two and a half barrels per quarter. The mashes are heated on the following scale:—

      1st. 180°; 2d. 190°; 3d. l60°.

      Boil the first wort briskly one hour, and the second two

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