PRACTICAL RECIPES.

Nelson Evening Mail, Volume XI, Issue 262, 2 December 1876, Page 2

PRACTICAL RECIPES.

Ale. — One bushel and three-quarters of ground malt, and ono pound of hops, are sufficient to make eighteen gallons of good family ale. That the saccharine matter of the malt may be extracted by infusion, witliout the farina, the temperature of the Avater should not exceed 170 deg. F. The quantity of Avater should bo divided into two portions, one of Avhich should be poured upon the mult as speedily as possible ; and the Avhole being well mixed together by active stirring, the A'essel should be closely coA*ered over for one hour, if the Aveather be cold, for one hour and a half. If hard Avaterbe employed it should be boiled, and the temperature alloAved, by exposure to the atmosphere, to fall to about 165 deg. ; but if rain Avater be used, it may be added to the malt as soon as it reaches that point. After standing the proper time, the Avort must be drawn off into another vessel, and the second portion of the water poured on, Avhich should be allowed to mash one hour. The first Avort may then be boiled Avith half a pound of hops for one hour, by which time the second mashing Avill be ready to be draAvn off, and should be boiled for half an hour Avith a quarter of a pound of fresh hops. The two liquors should now be mixed and cooled down to the temperature of GOdeg., when one pint of good thick yeast should be Avell stirred in, and as soon as the fermentation is completed, the liquor may be drawn off into a cask previously rinsed Avith boiling water. When the sloav fermentation which Avill ensue has ceased, the cask should be loosely bunged for tAvo days, after Avhich, if the liquor be left quiet, the bung may be properly fastened. A third mashing may be made for table beer.