My Daddy's Beer Recipe
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."
- 1 can, Blue Ribbon malt
- 1 pack, Fleishmann's yeast
- 1 cup, rice
- 1 tablespoon, salt
- 5 pounds, powdered cane sugar
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
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.