Table Beer

Classification: table beer, historical, 1820s

Source: THOMASR@EZRZ1.vmsmail.ethz.ch, HBD Issue #1115, 4/8/93

From >em>Historical Recipes by F Accum, 1821, translated by Rob Thomas.

All recipes are adjusted to give 4 UK gallons of beer at fermentation (i.e., 5 US gallons). All measurements are UK units (same as US, except gallon US = 0.8 gallon UK).

Ingredients:

10.1 lb pale malt
1.92 oz. hops
yeast

Procedure:

Mashing.
Mash 1: 2.880 gall of water at 160 F, 0.75 hours, then add a further 1.71 gall at 160 F, 1.5 hours. Mash 2: 2.700 gall of water at 180 F, 1.25 hours. Mash 3: 1.980 gall of water at 185 F, 1.25 hours.

Boiling.
mash 1 + 1/2 mash 2 boiled with the hops for 1 hour. rest of mash 2 + mash 3 boiled with the used hops for 2 hours.

Produces 4 gallons at 1035.

Specifics:

O.G.: 1.035
F.G.: 1.0125