Do you have any recipes that you will NOT be brewing.
If so list them here.
Let's see if anyone is brave or dumb enough to brew them..
HOP ALE
4oz dried hops
2oz dandelion root
2oz gentian root
6 gallons water
3 lb. dark brown sugar
3 tablespoons brewers yeast
Boil hops, dandelion root and gentian root in the water for 2 ½ hours. When Liquid is almost cold, strain and add the sugar and yeast. Stir well and cover. Next day strain liquid (leaving sediment behind). Place in cask, bung tightly: leave for a few days, then it is ready for drinking.
Cock Ale
"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
Modern Day Cock Ale
For 1 gallon 1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient
1/2 lb raisins few cloves and a bit of mince.
1/4 a cooked chicken chopped or minced.
Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.
If so list them here.
Let's see if anyone is brave or dumb enough to brew them..
HOP ALE
4oz dried hops
2oz dandelion root
2oz gentian root
6 gallons water
3 lb. dark brown sugar
3 tablespoons brewers yeast
Boil hops, dandelion root and gentian root in the water for 2 ½ hours. When Liquid is almost cold, strain and add the sugar and yeast. Stir well and cover. Next day strain liquid (leaving sediment behind). Place in cask, bung tightly: leave for a few days, then it is ready for drinking.
Cock Ale
"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
Modern Day Cock Ale
For 1 gallon 1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient
1/2 lb raisins few cloves and a bit of mince.
1/4 a cooked chicken chopped or minced.
Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.
