Old Recipes (I mean old!)

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!
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Reply to
barley
> 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:
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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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Reply to
Eero Rinne
This is a multi-part message in MIME format. --------------030207050400040202000901 Content-Type: text/plain; charset=ISO-8859-1; format=flowed Content-Transfer-Encoding: 8bit
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--
Reply to
Leon Dale
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
Reply to
ian .at.bendigo
The E-book link is:
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or
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. 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 > >
Reply to
BA Batson

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