This it a luscious and richly flavoured ale, much liked, but very heady.
process.
- 72 Bushels of Pale Malt.
- 70 lb. of Hops.
- 20 lb. of best brown Sugar.
- 2 lb. of Grains of Paradise, ground.
Heat of the first mashing liquor 175, mash one hour and a half, putting in your malt very gradually, and mash uncommonly well, and let it stand two hours; second liquor at 190, mash one hour, and stand two more; run down as before, boil these two runs together for one hour and a half, putting in your hops, &c., save the sugar, which is to be put in but a few minutes before striking off, at which time the rousing of the copper should commence, and so continue until the worts are nearly run off. Small beer may be brewed, in the usual way, after both these worts, in which case, cold water will answer full as well as hot; pitch your strong worts at 62, with a small proportion of good yest, and let your fermenting heat rise to 80; thus your attenuation will proceed 18 degrees; cleanse with salt and bean flour as already directed, but in suitable proportion in point of quantity to your malt, fill in the usual way, and when nearly done working, use fine ale to top with, before you bung down, putting into each barrel one large handful of scalded hops, that have been previously cooled down.
brewed as follows:
- 128 Bushels of Pale Malt.
- 32 Bushels of Amber Malt.
- 160 Bushels of Malt.
- 188 lb. of Hops.
- 28 lb. of Honey.
- 20 lb. of Sugar.
- 4 lb. of Hartshorn Shavings.
- 4 lb. of Coriander Seed, ground.
- 1 lb. of Caraway Seed, ground.
- Cleansed 50 Barrels of Ale.
Give your first mashing liquor at 172, mash for one hour and a half, stand two hours, run down fine, but smartly.
Second mashing liquor 180, mash one hour, stand two hours, run down as before; get up your two worts; put in, with your hops, the other ingredients, save the honey and sugar, which is to be put into your copper but a few minutes before striking off, rousing your copper while any wort remains in it. This ale should be boiled hard for one hour and a half; pitch your tun at 62, raise your fermenting heat to 80, which will generally rise in the course of 70 hours. Give of good solid yest four gallons, two gallons at first, and two gallons more in twelve hours after, rouse your tun each time.