HOMEMADE KENTUCKY BEER
(15 gallons)
procedure
Use 15-gallon plastic garbage can with clip on lid. You need:
- Approximately 6 oz. hops
- 3 lbs. extract of malt
- 9 lbs. granulated sugar
- 1 tablespoon molasses
- 1-1/2 teaspoons granulated yeast.
procedure
- Place in vessel with approximately 2 gallons water, or more if vessel is large enough and bring to boil.
- Reduce the heat to a simmer for about 45 minutes. During this time, steep the hops in the liquid because they will float to the top; otherwise, the taste will be too faint.
- Put malt, raw sugar, and molasses into plastic bin.
- Strain hops liquid through parachute silk or cheesecloth to remove all sediment and add liquid to contents of bin.
- Stir thoroughly with wooden paddle to completely dissolve malt and sugar into liquid.
- Place the bin in a position where it can be kept for a week undisturbed at 70°F. Fill up with lukewarm water to within 2 inches of top of container.
- Temperature of brew now be about 70 to 80°F. Sprinkle yeast evenly over surface and seal. Beer will work for 7 to 10 days.
- A thick white broth will appear after the first 8 hours and gradually die, towards the end of the time.
- Take 8 dozen clean 26 oz. bottles, and put one level teaspoon of white sugar into each bottle.
- Drain off liquid into bottles taking care not to disturb too much. (This will disturb sediment and make liquid cloudy).
- Cap bottles tightly and correctly and store upright for 3 weeks minimum.
- Cool in refrigerator in upright position and pour gently into glass mug for serving.
- Sediments will form in bottle If beer is too lively, too much yeast has been added or if bottled before, it had ceased working.
- Soften the Flavor of beer by adding 4 oz. of barley to the hops when bottling.
- Color can be darkened by increasing amount of molasses.
- Your local health food store is where you can buy your ingredients. Follow directions and be careful.
