Homemade Kentucky Beer


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Homemade Kentucky Beer


(15 gallons)

Use 15 gallon plastic garbage can with clip on lid. You need:

Approximately 6 oz. hops

3 lbs. extract of malt

9 lbs. granulated sugar

1 tablespoon molasses

1-1/2 teaspoons granulated yeast.

Place in vessel with approximately 2 gallons water, or more if vessel
is large enough, and bring to boil. Then turn down to simmer for about 45
minutes, steeping hops into liquid during this period as hops will sit on top
of the water; otherwise, flavour will be too weak.

Put malt, raw sugar and molasses into plastic bin. Then strain hops
liquid through parachute silk or cheesecloth to remove all sediment and add
liquid to contents of bin. Stir thoroughly with wooden paddle to completely
dissolve malt and sugar into liquid.

Place the bin in a position where it can be kept for a week undisturbed
at 70°F. Fill up with lukewarm water to within 2 inches of top of container.
Temperature of brew now be about 70 to 80°F. Sprinkle yeast evenly over
surface and seal. Beer will work for 7 to 10 days.

A thick white broth will appear after the first 8 hours and gradually
die, towards the end of the time.

When working has ceased, take 8 dozen clean 26 oz. bottles and put one
level teaspoon of white sugar into each bottle. Drain off liquid into bottles
taking care not to disturb too much. (This will disturb sediment and make
liquid cloudy).

Cap bottles tightly and correctly and store upright for 3 weeks
minimum.

Cool in refrigerator in upright position and pour gently into glass mug
for serving. Sediment also forms in bottle If beer is too lively, too much
yeast has been added or if bottled before, it had ceased working. Flavour of
beer can be softened by adding 4 oz. of barley to the hops when bottling.
Colour can be darkened by increasing amount of molasses.

Your local health food store is where you can buy your ingredients.

Follow directions and be careful - this is very potent.





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