To make Strong Beer
was published at a later date than the above, and to my thinking is not a better way.
To a barrel of beer take two bushels of malt and half a bushel of wheat just crackt in the mill, and some of the flour lifted out of it; when your {54} water is scalding hot, put it in your mashing-fat; there let it stand till you can see your face in it; then put your malt upon it, then put your wheat upon that, and do not stir it; let it stand two hours and a half; then let it run into a tub that has two pounds of hops in it, and a handful of rosemary flowers, and when ’tis all run put it in your copper and boil it two hours; then strain it off, setting it a-cooling very thin, and set it a-working very cool; clear it very well before you put it a-working, put a little yeast to it; when the yeast begins to fall, put it into your vessel, and when it has done working in the vessel, put in a pint of whole wheat and six eggs; then stop it up, let it stand a year, and then bottle it. Then mash again, stir the malt very well in, and let it stand two hours, and let that run, and mash again, and stir it as before; be sure you cover your mashing-fat well up, mix the first and second running together; it will make good household beer.
I rather fancy the blending of a lot of eggs (presumably new-laid) with the mash, would “break” some of the smaller brewers. It could hardly be done at the price.
The Germans make
Beer Soup.
Whether this is made from British or lager beer is not stated in the recipe before me, which hardly reads suited to the ordinary English palate.
I will now give a few modern recipes for tasty beer-compounds. {55}
Ale Cup (Cold).
Squeeze the juice of a lemon into a round of hot toast; lay on it a thin piece of the rind, a tablespoonful of powdered sugar, a little grated nutmeg or powdered all-spice, and a sprig of balm. Pour over these one wine-glass of brandy, two of sherry, and three pints of mild ale. Do not allow the balm to remain in many minutes.