Blue Ribbon 2
Source: Robb Holmes (firstname.lastname@example.org)
Issue #795, 1/6/92
This recipe also came from the mimeographed sheet of beer recipes
provided by Premier Malt Products in the 1970's.
- 1 can, hop flavored malt syrup
- 3 or 4 pounds, sugar
- 1 cake of yeast, or Vierka lager yeast
Dissolve malt syrup and sugar in 2 quarts of hot water. Pour into crock
and add 18-20 quarts of cold water. Mix yeast in lukewarm water (70F).
With wooden spoon, gently stir into malt and sugar mix. Cover with clean
cloth and ferment at room temperature (68-70F). Skim off foam for first
3 days. Fermentation is complete when no more bubbles appear (about 4 or
5 days). If tester or hydrometer is used, be sure red line is at
surface. Gelatin may be used to settle yeast. Dissolve two small
envelopes of Knox gelatin in hot water. Pour gelatin over top of brew in
crock about a day before you plan to bottle.
Wash bottles and put scant 1/2 teaspoon of sugar in each, fill within an
inch and a half and cap. Tip bottles upside down once and store upright
in warm place (70-75F).
Things to watch: 1) If beer is cloudy or gritty, you disturbed the
sediment by shaking or pouring too fast, 2) If beer tastes flat, you
either bottled too late or did not allow it to age long enough, 3) If
beer foams up or tastes airy, you bottled too soon.