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Here are a few Beer recipes from 1864, in honor of National Beer Day!
Wherever you are, hoist a glass and make a toast!
Enjoy!
The following recipes are from Dr. Chase's Recipes, or, Information for Everybody. Tenth Edition. Ann Arbor, MI: Chase, 1864.
LEMON BEER
Water 30 gals.; ginger root bruised 6 ozs.; cream of tartar 1/4 lb.; coffee sugar 13 lbs.; oil of lemon 1 oz.; or 1/2 oz. of the oil may be used, and 6 good sized lemons, sliced; yeast 1 1/2 pts.
Boil the ginger and cream of tartar, about twenty to thirty minutes, in two or three gallons of the water; then strain it upon the sugar and oils or sliced lemons, which have been rubbed together, having warm water enough to make the whole thirty gallons just so you can hold your hand in it without burning, or about seventy degrees of heat; then work up the yeast into a paste, as for the cider, with five or six ounces of flour. Let it work over night, skimming off the yeast, or letting it work over as the cider, then strain and bottle for use. This will keep fifteen or twenty days. The Port Huronites think it a splendid drink.
GINGER BEER
White sugar 5 lbs.; lemon juice 1 gill; honey 1/4 lb.; ginger, bruised, 5 ozs.; water 4 1/2 gals.
Boil the ginger thirty minutes in three qts. of the water; then add the other ingredients, and strain; when cold, put in the white of an egg, well beaten, with one tea-spoon of lemon essence--let stand four days, and bottle. It will keep for months--much longer than if yeast was used; the honey, however, operates mildly in place of yeast.
PHILADELPHIA BEER
Water 30 gals.; brown sugar 20 lbs.; ginger, bruised, 1 1/4 lbs.; cream of tartar 1/4 lb.; super carbonate of soda 3 ozs.; oil of lemon, cut in a little alcohol, 1 tea-spoon; whites of 10 eggs, well beaten; hops 2 ozs.; yeast 1 qt.
The ginger root and hops should be boiled twenty or thirty minutes in enough of the water to make all milk warm, then strained into the rest, and the yeast added and allowed to work over night; skimmed and bottled.
CORN BEER, WITHOUT YEAST
Cold water 5 gals.; sound nice corn 1 qt.; molasses 2 qts.; put all into a keg of this size; shake well, and in 2 or 3 days a fermentation will have been brought on as nicely as with yeast. Keep it bunged tight.
It may be flavored with oils of spruce or lemon, if desired, by pouring on to the oils one of two quarts of the water, boiling hot. The corn will last five or six makings. If it gets too sour add more molasses and water in the same proportions. It is cheap, healthy, and no bother with yeast.
ALE, HOME-BREWED
The following formula for the manufacture of a famous home-brewed ale of the English yeomanry, will convey a very clear idea of the components and mixture of ordinary ales. The middle classes of the English people usually make their ale in quantities of two barrels, that is, seventy-two gallons.
For this purpose a quarter of malt, (8 bus.) is obtained at the malt-house--or, if wished to be extra strong, nine bushels of malt--are taken, with hops, 12 lbs.; yeast, 5 qts.
The malt, being crushed or ground, is mixed with 72 gals. of water at the temperature of 160°, and covered up for 3 hours, when 40 gallons are drawn off, into which the hops are put, and left to infuse. Sixty gallons of water at a temperature of 170° are then added to the malt in the mash-tub, and well mixed, and after standing 2 hours, sixty gallons are drawn off. The wort from these two mashes is boiled with the hops for 2 hours, and after being cooled down to 65°, is strained through a flannel bag into a fermenting tub, where it is mixed with the yeast and left to work for 24 or 30 hours. It is then run into barrels to cleanse, a few gallons being reserved for filling up the casks as the yeast works over.
Of course when the yeast is worked out it must be bunged. If one-half a pint of this was taken each meal by men, and half that amount by females, and no other spirits, tea nor coffee, during the day, I hesitate not in saying that I firmly believe it would conduce to health. I know that this, which a man makes himself, or some of the wines mentioned in this work, home-made, are all that any person ought to allow themselves to use in these days when dollars and cents are the governing influences of all who deal in such articles.
Wherever you are, hoist a glass and make a toast!
Enjoy!
The following recipes are from Dr. Chase's Recipes, or, Information for Everybody. Tenth Edition. Ann Arbor, MI: Chase, 1864.
LEMON BEER
Water 30 gals.; ginger root bruised 6 ozs.; cream of tartar 1/4 lb.; coffee sugar 13 lbs.; oil of lemon 1 oz.; or 1/2 oz. of the oil may be used, and 6 good sized lemons, sliced; yeast 1 1/2 pts.
Boil the ginger and cream of tartar, about twenty to thirty minutes, in two or three gallons of the water; then strain it upon the sugar and oils or sliced lemons, which have been rubbed together, having warm water enough to make the whole thirty gallons just so you can hold your hand in it without burning, or about seventy degrees of heat; then work up the yeast into a paste, as for the cider, with five or six ounces of flour. Let it work over night, skimming off the yeast, or letting it work over as the cider, then strain and bottle for use. This will keep fifteen or twenty days. The Port Huronites think it a splendid drink.
GINGER BEER
White sugar 5 lbs.; lemon juice 1 gill; honey 1/4 lb.; ginger, bruised, 5 ozs.; water 4 1/2 gals.
Boil the ginger thirty minutes in three qts. of the water; then add the other ingredients, and strain; when cold, put in the white of an egg, well beaten, with one tea-spoon of lemon essence--let stand four days, and bottle. It will keep for months--much longer than if yeast was used; the honey, however, operates mildly in place of yeast.
PHILADELPHIA BEER
Water 30 gals.; brown sugar 20 lbs.; ginger, bruised, 1 1/4 lbs.; cream of tartar 1/4 lb.; super carbonate of soda 3 ozs.; oil of lemon, cut in a little alcohol, 1 tea-spoon; whites of 10 eggs, well beaten; hops 2 ozs.; yeast 1 qt.
The ginger root and hops should be boiled twenty or thirty minutes in enough of the water to make all milk warm, then strained into the rest, and the yeast added and allowed to work over night; skimmed and bottled.
CORN BEER, WITHOUT YEAST
Cold water 5 gals.; sound nice corn 1 qt.; molasses 2 qts.; put all into a keg of this size; shake well, and in 2 or 3 days a fermentation will have been brought on as nicely as with yeast. Keep it bunged tight.
It may be flavored with oils of spruce or lemon, if desired, by pouring on to the oils one of two quarts of the water, boiling hot. The corn will last five or six makings. If it gets too sour add more molasses and water in the same proportions. It is cheap, healthy, and no bother with yeast.
ALE, HOME-BREWED
The following formula for the manufacture of a famous home-brewed ale of the English yeomanry, will convey a very clear idea of the components and mixture of ordinary ales. The middle classes of the English people usually make their ale in quantities of two barrels, that is, seventy-two gallons.
For this purpose a quarter of malt, (8 bus.) is obtained at the malt-house--or, if wished to be extra strong, nine bushels of malt--are taken, with hops, 12 lbs.; yeast, 5 qts.
The malt, being crushed or ground, is mixed with 72 gals. of water at the temperature of 160°, and covered up for 3 hours, when 40 gallons are drawn off, into which the hops are put, and left to infuse. Sixty gallons of water at a temperature of 170° are then added to the malt in the mash-tub, and well mixed, and after standing 2 hours, sixty gallons are drawn off. The wort from these two mashes is boiled with the hops for 2 hours, and after being cooled down to 65°, is strained through a flannel bag into a fermenting tub, where it is mixed with the yeast and left to work for 24 or 30 hours. It is then run into barrels to cleanse, a few gallons being reserved for filling up the casks as the yeast works over.
Of course when the yeast is worked out it must be bunged. If one-half a pint of this was taken each meal by men, and half that amount by females, and no other spirits, tea nor coffee, during the day, I hesitate not in saying that I firmly believe it would conduce to health. I know that this, which a man makes himself, or some of the wines mentioned in this work, home-made, are all that any person ought to allow themselves to use in these days when dollars and cents are the governing influences of all who deal in such articles.
Did somebody say "Beer Day"?
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