Added by Saltjunk | Sun 28 Aug 2011 @ 23:31
The recipe below was given to me 40 years ago by Douglas Jesso, a good friend of the family. It is simple to make and the finish product, although high in alcohol content (approx 14-16 percent), is quite refreshing. The ingredients below are the same as it was decades ago.
5 gal water
10 lbs sugar (confection)
1–1 ½ cup Blue Ribbon malt
1 pk bakers yeast cake (2 1/4 tsp)
Dissolve sugar and malt syrup in 1½ gals of hot water. Stir until dissolved. Pour remaining 3 ½ gals of cold water in a 6 gal crock. Add hot solution of malt, sugar and water (the total temperature should be lukewarm, 79-97 degrees F or 26-36 degrees C). Sprinkle yeast cake on top of solution. Give it a quick stir. Cover container with cheese cloth and allow fermenting for 2 weeks.
Carefully transfer beer to another clean container. Let settle for another week. Before siphoning beer to 12 oz bottles or mason jars, add ½ tsp of sugar to each. Cap and store in a dark cool place for a minimum of two months prior to drinking. I prefer to drink my homebrew cold. Excellent with some dried roasted caplin.
You can use other malt syrup instead of Blue Ribbon Malt
For excellent results clean all beer making equipment
If you use brewers yeast, the recipe will change drastically