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Simple Hop Beer Cooking Recipe

Below is the quick and easy cooking recipe for Hop Beer.

Put to six ounces of hops five quarts of water, and boil them three hours—then strain off the liquor, and put to the hops four quarts more of water, a tea-cup full of ginger, and boil the hops three hours longer. Strain and mix it with the1 rest of the liquor, and stir in a couple of quarts of molasses. Take about half a pound of bread, and brown it very slowly—when very brown and dry, put it in the liquor, to enrich the beer. Rusked bread is the best for this purpose, but a loaf of bread cut in slices, and toasted till brittle, will do very well. When rusked bread is used, pound it fine, and brown it in a pot, as you would coffee, stirring it constantly. When the hop liquor cools, so as to be just lukewarm, add a pint of new yeast, that has no salt in it. Keep the beer covered in a temperate situation, till it has ceased fermenting, which is ascertained by the subsiding of the froth—turn it off carefully into a beer keg, or bottles. The beer should not be corked very tight, or it will burst the bottles. It should be kept in a cool place.


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