 |
Prep Time: 1440 Minutes Cook Time: 120 Minutes |
Ready In: 1560 Minutes Servings: 10 |
|
This is a recipe from Sanpete Scenes (Gary Peterson and Lowell Bennion) page 144. It is from the early Danish settlers of Manti and Ephraim, Utah, and other surrounding communities. As found in a discussion on on August 31, 2010. I wouldn't suggest making this without doing some intensive research into food safe practices and perhaps consulting the current interpretation of the Word of Wisdom. :) The original recipe says Brown 1 quart wheat in a 350° oven. Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack. Boil in large pan until nutrients are removed from grain. Keep draining and add liquid until you have 5 gallons of stock. Place in a crock. Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes. Let sit overnight and then bottle. Ingredients:
4 cups wheat |
6 cups barley |
1/2 cup hop |
4 cups honey |
2 lbs dark brown sugar |
5 1/2 teaspoons yeast, dissolved |
water |
Directions:
1. Brown 1 quart wheat in a 350° oven.
2. Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack.
3. Boil in large pan until nutrients are removed from grain.
4. Keep draining and add liquid until you have 5 gallons of stock.
5. Place in a crock.
6. Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes.
7. Let sit overnight and then bottle.
8. The brew will ferment in one to two weeks.
|
|