members recipes

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.

Ingredients
5 gal water
10 lbs sugar (confection)
1–1 ½ cup Blue Ribbon malt
1 pk bakers yeast cake (2 1/4 tsp)

Method
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.

Tips:

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