My Daddy's Beer Recipe

Classification: historical, prohibition

Source: Stephen Hansen (hansen@gloworm.Stanford.edu) Issue #462, 7/18/90

Back when I first started making beer (about 20 years ago now) I actually made several batches using this recipe. The results varied from barely drinkable to snail bait. I especially like his comparison in the last line of the original---"This should make 5 cases of pint bottles of beer equal to or superior to Millers High Life."

Ingredients:

1 can, Blue Ribbon malt
1 pack, Fleishmann's yeast
1 cup, rice
1 tablespoon, salt
5 pounds, powdered cane sugar

Procedure:

In a large (3 gallon) porcelain pan, add 3 quarts water and bring to boil. Add sugar, stirring. Bring back up to boil and add 1 can of malt. Return to boil again and let simmer for 15 minutes. Fill large glass 1/2 full of luke warm water (not over 130 degrees) and add rice, yeast, and salt.

Clean crock and fill 1/3 full of warm water. Pour in wort. Add cold water to within 3 inches of top. Add yeast solution and cover. After 6- 10 hours remove foam with wire strainer. Let sit until hydrometer says "bottle." Fill bottles, adding 1/2 teaspoon sugar to each. Cap and let stand 21 days.