Home Made "Brew"

Radio Record, Volume V, Issue 18, 13 November 1931, Page 32

Home Made "Brew"

With the approach of the Christmas season comies the demand for good recipes for home-made "brew." Here are a few tried recipes that can be recommended :--

Hop Beer pet a handful of hops-about 4 oz.-in an oatmeal bag, and tie securely. Boil in a large saucepan for one hour. Put six pounds of white sugar in a benzine tin half filled with water. Boil for fifteen minutes, then strain the hop-water into the tin till full. Set aside and when just warm add a tablespoon of compressed yeast. When specks of froth appear on top, bottle and cork well. Two dozen beer bottles will be needed. This beer is made stronger by boiling a handful of wheat or barley with the hops. More hops .will make it bitter. Home-made Stout SE a quarter of a pound of hops, and two pounds of black malt. Tie securely in a bag and boil for one hour in a kerosene tin of water. Put in six cups of sugar and four tablespoons of Wilson’s malt extract. Add a cup of yeast when lukewarm. Skim twice daily for four days, then bottle. Lemon Hop Beer WO ounces of hops, one tablespoon of ground ginger, five pints of water, the rind and juice of four good lemons. Put hops and ginger in a bag, and boil in the water for one hour. Strain this on to five cups of sugar, add eight pints of boiling water and stir well. Let stand all night, then bottle. Home-Brew Ingredients required: Wilson’s Amper Maltexo (34lb.), Morton’s isinglass (1 packet), Nelson hops (4#lb.), sugar (7lb.), water (9 gallons), one bottle of good beer. Method: Fill copper with 9 gallons of water, and bring to the boil. Have ready two petrol tins in which to dissolve sugar and malt. Use boiling water from copper, and when thoroughly dissolved, return to copper, add hops securely tied in bag, and boil all together for three-quarters of an hour. Lift out hops, and leave beer in copper till cool. Then add the starter (one bottle of beer), and stir well. Pour into the petrol.tins and cover.

In 24 to 48 hours a thick scum forms on the top. Skim every day for a week, then strain through butter muslin, leaving sediment at bottom of tins. Soak isinglass with a little beer, then pour 1 quart of boiling water over to dissolve it. Add to beer, and let stand for three days. Skim and strain again, leaving all sediment at bottom. Bottle and cork. Ready for use in a week or ten days. Hop Beer ILL a benzine tin three parts with water. . Put one-third of half a pound of hops and three-penny-worth of whole ginger into a bag and tie tightly. Add to water and bring to boiling point. Simmer for one and a half hours. Take off stove, and add four pounds of brewer’s crystals. When tepid add three tablespoons of yeast. Stir and skim. Let stand for four days, then add one dessertspoonful of melted isinglass to. clear the beer. Bottle when no further scum rises, Home-made Hop Beer AKH a small handful of hops, and boil in a quart of water, to which add .i1 tablespoon of ground ginger. Boil for 20 minutes, then strain into a recepticle that will hold four gallons. Into this liquid stir 5 cups of sugar till dissolved. Fill up to make 4 gallons with cold water. Mix 1ioz. of compressed yeast in a eup of Inukewarm water and add. Goyer and leave for 24 hours, skimming occasionally. Bottle and cork tightly. Lager Beer Cup Ingredients: 1 bottle of lager beer, 4 pint water, 1 glass sherry, juice of 2 lemons, thinly peeled rind of one lemon, i tablespoon sugar, a few leaves of fresh mint, pinch of grated rnutmeg, crushed ice. Method: Put thin strips of lemon rind into a jug, add water, sherry, lemon-juice, sugar, mint and nutmeg; cover and let liquid stand for 20 minutes. Strain into a glass jug, add a few pieces of ice and the beer, then Serve.