Hello fellow brewers!
Anyone ever come across any really old recipes? I'm talking about the
brew Thomas Jefferson may have made. I do remember hearing about some
type of "Spruce Beer" that was flavored with pine needles and sap.....
I'd like to attemp an original homebrew from the 1700-1800's.
Thanks!
Brewer's Paradise
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> Anyone ever come across any really old recipes? I'm talking about the
> brew Thomas Jefferson may have made. I do remember hearing about some
> type of "Spruce Beer" that was flavored with pine needles and sap.....
> I'd like to attemp an original homebrew from the 1700-1800's.
You should try to brew sahti. Google for example "sahti recipe" and
you'll get several. Sahti is traditionally flavored with juniper. Good
introduction to sahti to start with would be:
formatting link
Hardest part of sahti making for a non-Finn is obtaining the Finnish
baking yeast. Some other baking yeasts should do the trick though.
I've seen a recommendation that Wyeast 1024 - Belgian Ale should
produce taste profile much similar to Finnish bakers yeast (distinct
banana taste that is) but I've never tried it.
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/ Eero Rinne / Helsinki University of Technology /
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Procedure:
Grain Temp 68°
Heat water to (.2/1.5)(152°-**68**°)+152°=163° @ 14.625lbs*.375 = 5.5ga
(actual 5.0) mistake relates to transfer actual.
1 ½ gallon dough-in (temp 129°) hold 10 min
Bring H2O back to 163° (no heat to H2O at dough-in)
Transfer H2O to MashTun. Checked temperature s/b 151-156° (actual 148°)
Stir about 20 min intervals to circulate the grains. Mash about 60min.
Prepare Batch Sparge water 4.25 gallons @163°.
Vorlauf & do First runoff.
Stir Batch Sparge water in. Wait for 10-15min. Settles grain bed.
(actual 154°)
Start Boil in primary kettle.
Vorlauf & do Second runoff.
Adding second runoff should retrieve ~7.5+gal
Take BG reading (cool to room temp ).
Bring to boil, add 2.0 oz (Hops) when volume hits 7 gallons
Add 1 1/2 oz at time.(20min)
Add 1/2 oz at time.(5 min, coincident with immersion coil warm-up)
Chill with immersion coil chiller to 75°. ( Takes 15-20 minutes )
Pour wort through big strainer into sparge boiling kettle.
Pour wort to 6.5gallon primary. Take OG reading, and Pitch yeast.
Specifics:
Primary ferment 4 days
Secondary ferment till clearing
Boil.G. ___1.050______ No calibration. Used ale
ferment temperature.
After boil.G.:___1.064______ In
primary __Oct 3, 04
F.G.:______________
In secondary __Oct 7, 04
Bottle ___Oct 17, 04
--------------030207050400040202000901
Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit
Procedure:
Grain Temp 68°
Heat water to (.2/1.5)(152°-**68**°)+152°=163° @ 14.625lbs*.375 =
5.5ga (actual
5.0) mistake relates to transfer actual.
1 ½ gallon dough-in
(temp 129°)
hold 10 min
Bring H2O back to 163° (no heat to H2O at
dough-in)
Transfer H2O to MashTun.
Checked temperature s/b 151-156° (actual
148°)
Stir about 20 min
intervals to circulate the grains. Mash about 60min.
Prepare Batch Sparge water 4.25 gallons @163°.
Vorlauf & do
First runoff.
Stir Batch Sparge water in.
Wait for 10-15min. Settles grain bed. (actual 154°)
Start Boil in primary kettle.
Vorlauf & do Second runoff.
Adding second runoff should retrieve ~7.5+gal
Take BG reading (cool to room temp ).
Bring to boil, add 2.0 oz (Hops)
when volume hits 7 gallons
Add 1 1/2 oz at time.(20min)
Add 1/2 oz at time.(5 min, coincident with immersion coil warm-up)
Chill with immersion coil chiller to 75°. ( Takes 15-20 minutes )
Pour wort through big strainer into sparge boiling kettle.
Pour wort to 6.5gallon primary. Take OG
reading, and Pitch yeast.
Specifics:
Primary ferment 4 days
Secondary ferment till clearing
Boil.G. ___1.050______
No
calibration. Used ale ferment temperature.
After boil.G.:___1.064______
In
primary __Oct 3, 04
F.G.:______________
In
secondary __Oct 7, 04
Bottle ___Oct
17, 04
--------------030207050400040202000901--
Responce for " old Beer recipe , I mean Old "
" The London Country Brewer " 1736 , author unknown .
It's an eBook #8900 first posted August 22 , 2003 , edition 10.
The Project GUTENBERG EBOOK THE LONDON AND COUNTRY BREWER .
Produced by Jim Liddil and PG Distributed Proofreaders .
......>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
I found this site while surfing Google , I printed it out , unfortunatly the
URL doesn't appear on the print out .From memory (which isn't much good ) I
think it was from an english university .
I think you will find this Ebook more useful than a bunch of recipies , when
you read it I am sure you will see why . I posted it on Australian Craft
Brewer , 2 or 3 years back .
...............Hope this helps Cheers Ian in Bendigo AU
The E-book link is:
formatting link
or
formatting link
.
Brooks Batson, Veneta, Oregon
> Responce for " old Beer recipe , I mean Old "
>
> " The London Country Brewer " 1736 , author unknown .
>
> It's an eBook #8900 first posted August 22 , 2003 , edition 10.
>
> The Project GUTENBERG EBOOK THE LONDON AND COUNTRY BREWER .
>
> Produced by Jim Liddil and PG Distributed Proofreaders .
>
> ......>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>
> I found this site while surfing Google , I printed it out , unfortunatly
> the
> URL doesn't appear on the print out .From memory (which isn't much good )
> I
> think it was from an english university .
> I think you will find this Ebook more useful than a bunch of recipies ,
> when
> you read it I am sure you will see why . I posted it on Australian Craft
> Brewer , 2 or 3 years back .
> ...............Hope this helps Cheers Ian in Bendigo AU
>
>