I recently found an old recipe that i thought was interesting and would like to see if anyone has ever tried one of these old ones. This is what it reads:
"HOME BREW
Ingredients and Equipement
3 1/2 lbs White Sugar
1 lbs Brown Sugar
2 lbs Malt Extract (not cod liver)
1 heaped teaspoon Salt
1 heaped teaspoon yeast (dry balm)
3 oz Hops
Method
In one tin place 2 1/2 gallons water (preferably rain water) and bring to boil. When boiling, place hops tied in a muslin bag and weighted down. Leave in boiling water for 20 MINUTES EXACTLY!
In tin two, place sugar, malt and salt. When number 1 tin has competed 20 minutes bouling, remove hops and pur the liquid into no 2 tin and stir well. Squeeze out the hops in the muslin bag. Clean number 1 tin. When the mixture in number two tin reaches 80 Farenheit, mix heaped teaspoon of yeast in a cup of luke warm water. Pour into liquid and stir well. Place tin in a warm position where it wont be disturbed and cover well with towels/newspaper to keep warm. Skim morning and night for one to two weeks depending on weather. When worked out syphon contents into second tin leave stand for 24 hours then syphon again. Syphon each time through clean old sheeting of fine gauge strainers.
Prepare 36 bottles (brown beer bottles) Pour into each bottle mixture only 1/3 full. Add 2 teaspoons of sugar and top up with water. Seal bottle with crown sealer and leave 14 days. Lay bottles on their sides. Stand bottles up a few days before drinking to allow sediment to settle.
From Colin Henry Gray November 1969."
"HOME BREW
Ingredients and Equipement
3 1/2 lbs White Sugar
1 lbs Brown Sugar
2 lbs Malt Extract (not cod liver)
1 heaped teaspoon Salt
1 heaped teaspoon yeast (dry balm)
3 oz Hops
Method
In one tin place 2 1/2 gallons water (preferably rain water) and bring to boil. When boiling, place hops tied in a muslin bag and weighted down. Leave in boiling water for 20 MINUTES EXACTLY!
In tin two, place sugar, malt and salt. When number 1 tin has competed 20 minutes bouling, remove hops and pur the liquid into no 2 tin and stir well. Squeeze out the hops in the muslin bag. Clean number 1 tin. When the mixture in number two tin reaches 80 Farenheit, mix heaped teaspoon of yeast in a cup of luke warm water. Pour into liquid and stir well. Place tin in a warm position where it wont be disturbed and cover well with towels/newspaper to keep warm. Skim morning and night for one to two weeks depending on weather. When worked out syphon contents into second tin leave stand for 24 hours then syphon again. Syphon each time through clean old sheeting of fine gauge strainers.
Prepare 36 bottles (brown beer bottles) Pour into each bottle mixture only 1/3 full. Add 2 teaspoons of sugar and top up with water. Seal bottle with crown sealer and leave 14 days. Lay bottles on their sides. Stand bottles up a few days before drinking to allow sediment to settle.
From Colin Henry Gray November 1969."
