This is a beer that has within a few years had a great run, particularly in Germany.
process as follows:
- 112 Bushels of Pale Malt.
- 48 Bushels of Amber Malt.
- 160 Bushels.
- 206 lb. of Hops.
- 4 lb. of Cocculus Indicus Berry, ground.
- 2 lb. of Fabia Amora, or Bitter Bean.
- 20 lb. of Brown Sugar, of good quality.
- Cleansed 54 Barrels.
First liquor 176, mash one hour and a quarter, stand one hour and a half; second liquor 182, mash one hour, stand two hours; when both worts are in the copper, add your hops and other ingredients, except the sugar, which is to be put in as already directed a little time before striking off, boil two hours and a quarter as hard as you can. Pitch your tun at 64, giving four gallons of solid yest at once, and cleanse the second day, or in forty-eight hours; fill as already directed, and put into each barrel one handful of fresh steeped hops before bunging down.
This species of ale is considered a great sweetener of the blood, has been much approved of, and is strongly recommended as a wholesome and pleasant medicine.
process as follows: