Blue Ribbon 1
historical, prohibition, 1970s
Source: Robb Holmes (email@example.com)
Issue #795, 1/6/92
Around 1975 or '76, the first time I got interested in brewing, I bought
a can of the mysterious Blue Ribbon malt syrup. The label invited me to
write to Premier malt products for a recipe book, and I did. A few weeks
later it arrived: a well-produced, four-color print job with recipes for
using malt syrup in cakes, cookies, biscuits and the like, but not a
word about making beer. A few weeks later a plain brown envelope with no
return address appeared in the mail. Inside were two mimeographed sheets
of beer recipes---including this recipe.
- 1-3/4 pounds, sugar
- 1 can, Blue Ribbon hop-flavored malt syrup
Dissolve sugar and malt syrup in 6 quarts of hot water. Stir until
dissolved. Pour 14 quarts of cold water into a crock that has been
scoured with Arm & Hammer baking soda and rinsed with clear water. Add
hot solution of malt, sugar, and water. The temperature should be about
65F. Dissolve a cake of compressed or dehydrated yeast in a small
quantity of luke warm water (about 8 ounces of 75F water) and add to
crock. Stir thoroughly. Cover crock with clean cloth and allow to
ferment 4 or 5 days. Skim off foam after first and second days. Siphon
beer into 12 ounce bottles. Before siphoning, place a scant 1/2 teaspoon
of sugar into each bottle. Cap and allow to remain at 60-70F for 7-10
days. Cool and consume.
Things to remember: Cleanliness of utensils, including bottles, siphon
hose, crowns and crock is essential for good results. Wash everything in
soda solution or detergentbefore and after each batch. A 7 or 9 gallon
crock can be used to prevent messy foam-over.
Many consumer failures can be averted by using a starter consisting of:
1 package of yeast, 2 ounces of sugar, 1 pint of 72F water. Let starter
stand for 3-4 hours before mixing into crock with malt solution.