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The Making and Consumption of Home Brew Recipe

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This recipe for The Making and Consumption of Home Brew, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy/Bill Carlson- Parker, SD
Added: Saturday, April 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. can "Blue Ribbon" hops flavored malt syrup
10 lb. sugar (granulated cane)
1 Cake or Pkg. Yeast
10 gal. lukewarm water
1-3 T. salt (depending on taste)

Equipment required:
12 gal. Crock, a stone crock preferably; however any non-corrosive container can be used
5 Cases (total 120 ea) 12 Oz. Bottles suitable for capping
Wooden Paddle for stirring (A yardstick is suitable)
Beer Hydrometer (Make sure it is for this purpose)
Cloth for covering crock (If kept wet, this cloth cover will reduce evaporation and odor)
Six (6) feet of 3/8" Flexible (rubber) hose.
Bottle Capper and Caps

Directions:
Directions:
Place opened can of malt in a pan of boiling water to soften malt. It is sticky, like cold molasses and will dissolve more easily if warmed. Pour four (4) gallons warm water in clean crock. Add ten (10) pounds granulated sugar, stir until completely dissolved. Add the can of malt, stirring well until completely dissolved. Add six (6) gallons of yeast over the top of the liquid. Cover with a damp cloth. Go about your business. In about 12-24 hours, a thick brown leathery crust will form, in addition to much foam. Have no fear. This is normal. It will disappear. After about 3 or 4 days, float the hydrometer. At this time, it will read about 5. This means five (5) percent of the mixture is still sugar. Leave the hydrometer afloat. It is very sensitive. When the hydrometer reads about 3, add by sprinkling into the brew one, two or three Tablespoons of salt. (Use at least one) Two will barely tickle your taste buds; three promotes a bit of a salty flavor to the batch. The batch will fizz upon the addition of salt, so don't worry. When the hydrometer reads one percent sugar remaining, bottle the mixture. Do not wait, even if this time should occur at 0200. Allowing about one tenth (1/10) of one percent variance either way will cause no apparent effect. However, if the mixture is bottled with too much sugar in it, a cannonade will result. If bottling is done too late, the beer will be flat. Bottle between 1.1% and .9 % and you will have effervescence without overpressure; bubbles without bangs. Contrive some type of device to prevent suction end of hose from going to the crock bottom, where all the bottom acting yeast and sediment is. Some type of float with legs will do. Or have a friend or relative (us kids) hold the suction end of the hose. Fill to but not into the neck of the bottle.
Once bottled and capped securely, the bottles should be stored upright for a period of about two (2) weeks or more. The beer quality does not significantly improve after about two and a half to three weeks, therefore further delay in consumption is pointless. It will keep forever, however.

Number Of Servings:
Number Of Servings:
120 8 oz bottles
Personal Notes:
Personal Notes:
Dad, Chester Arthur (Mac) McFarland, enjoyed this process and employed the entire family. First we made root beer in the crock and bottled it immediately and then the beer mix. After bottling, we would awake two stories up when the caps blew off and hit the ceiling. No one would sleep in the basement rec room. But good friends would gather and out would come the cards and the root beer and the fermented ale and good memories were made. Sandy

 

 

 

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