Cheshire Home Brew

Ingredients:

2 gallons water 2 lb. crystal matt 1-lb. tin of Golden Syrup Teaspoonful of salt

1 oz. yeast or a packet of dried brewer's yeast 1 oz. hops

Method:

Bring the two gallons of water in the boiler up to 150 F. Add the malt and maintain at a temperature of 140-150 F. for four hours. It is most important that the temperature never exceeds 150 F. Strain off, and this leaves you with the wort. Add the hops and salt to the liquor and boil for an hour. Strain again and add the syrup. Allow to cool to 65 F. and add the yeast. Ferment at between 65 and 70 F. for four days. To a large two-gallon stone jar add a tablespoonful of sugar, and then siphon in your home brew. All sediment will sink under the level of the tap, if you are using the usual home-brew type of jar. Leave in the jar, which must be quite airtight, for a week to ten days. Your homebrew is then ready to drink, and should prove a really satisfying and nourishing drink.

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