To Brew Wheat Malt

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 081

Originalrezept:

Take Water, when boil’d with Bran, sufficient to make a Hogshead of Beer, one Half of which you lade into your Mahing-tub, and let it stand till the Reek or Steem be so far spent, that you may with Ease see your Face in it. This done, take six Bushels of Wheat-malt, five of which you put into the Liquor by Degrees, stiring it all the while. To prevent its clodding, you then spread the sixth Bushel over the rest, covering the Tub close, and let it stand for two or three Hours. At the Expiration of which, you let it spend out at a small Hole, into the Back or Tub prepar’d with three Handfuls of Hops to receive it; observing, when first you open it, to take three or four Bowls full, and put it up again, lest it should, as it generally does, prove thick. As soon as the whole first Quantity is got off, and set by in a clean Tub, you put the second up, which, when off, you boil first, tho‘ last made, for Half an Hour briskly; then put a Pound of loose Hops to it, and boil it Half an Hour more; after which you lade it off to make Room for the first Wort, which, when strain’d from the Hops, you serve in the same manner, taking Care to add fresh Hops, when it is Half boil’d; then set it into your Coolers, and treat it in the usual Manner of common Beer.

Übersetzung:

Weizenmalzbier

Kategorisierung:

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Hauptzutaten: , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Brew Wheat Malt", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 081,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-brew-wheat-malt (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.