Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Turn of the last century Mexican homebrew
Reply
 
Thread Tools
Old 01-16-2013, 03:48 PM   #21
ianw58
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Lincoln, California
Posts: 577
Liked 70 Times on 54 Posts
Likes Given: 45

Default

For 200 quarts of beer, take 7,500 grams, about 15 pounds. [unknown grain] Coriander (2 oz). Hops (375 grams) about 12 ounces. Orange peel (60 grams, or about 12 ounces). Yeast (250 grams/8 ounces)

Boil the hops and the orange peel for an hour in 60 quarts pure water. At 45 minutes into the boil, the coriander should be added to just boil a quarter of an hour, and when (?) this hot is (/) in a barrel of capacity of 200 quarts, which filled with purest water, because this is of major importance. Is (?) by at least 250 grams of yeast (?) in a cup of water and everything is mixed perfectly and with force, and after a few hours, if the yeast is fermenting, put it in the barrel measure a spilled starts filling up with water which in advance is to make a second cooking hops…
…(?), how you made before when foam diminishes is this to take the beer.

Clarify the beer with 4 grams of isinglass or gelatin, which is dissolved in water first; then this is mixed or agitated strongly with a spoon then passed through a fine filter.
After two days put the beer in bottle tied with a wire.

Honey from pilon(?) 150 grams – 5 ounces
Hot water 1500 grams – 3 quarts
Cream of tartar 200 grams – 1 oz
Prepared barely (malted) 500 grams – 1 pound

Cool this mixture so that it does not damage(?) the fermentation.


ianw58 is offline
 
Reply With Quote
Old 01-16-2013, 03:51 PM   #22
ianw58
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Lincoln, California
Posts: 577
Liked 70 Times on 54 Posts
Likes Given: 45

Default

I'm afraid that's the best I can do. It's not much of a recipe and it leaves a lot to be desired as far as details.

Perhaps others can fill in the details.


ianw58 is offline
 
Reply With Quote
Old 01-16-2013, 04:03 PM   #23
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,955
Liked 440 Times on 347 Posts
Likes Given: 23

Default

Looks like once it all comes together, it's pretty close to a standard White Wit recipe with orange peel and crushed corriander seeds.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 01-16-2013, 07:27 PM   #24
HokieBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Greensboro, NC
Posts: 1,075
Liked 28 Times on 25 Posts
Likes Given: 25

Default

Piloncillo is a type of unrefined sugar common in Latin American cooking, could be what "Honey from pilon(?) 150 grams – 5 ounces" is...
__________________
Now here's a little something that you might not like. My DJ's name is Mix Master Mike.
HokieBrewer is offline
 
Reply With Quote
Old 01-17-2013, 03:32 PM   #25
WileECoyote
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,451
Liked 152 Times on 123 Posts
Likes Given: 230

Default

Thanks for the translation ianw58, 200 quarts of beer with only 15 lbs of grain in it? sounds like a watery weak beer to me.
or did I miss something in the recipe?

If Im understanding the recipe right, it looks to me like its a 60 quart mash with the 15 lbs of grain (Im assuming) then boil with additions, then put into the barrel, top off barrel with water, make a yeast starter and add to barrel, add yeast starter to barrel, after krausen falls, prepare and add the rest of the hops, (wait Im assuming again)
Clarify with filtered gelatin for 2 days, then add a prepared and cooled mixture of pilon, water, cream of tarter, malted barley and bottle.

Anyone else getting other information out of this recipe that I missed ?, and a 16 lbs total grain bill for 200 quarts/50 gallons of beer? or is this a 60 quart recipe, boiled down 60 minutes ? that makes more sense to me, but its not how I read the recipe.

Anyone have any insight?

Cheers


__________________
WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote
WileECoyote is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I'm New - Understatement of the Century Pegleg Introductions 9 09-23-2012 01:34 PM
I'm New - Understatement of the Century Pegleg Beginners Beer Brewing Forum 0 09-22-2012 09:55 AM
How was it done in the 18th century? Smithman General Beer Discussion 10 06-17-2012 02:34 PM
Beer making 21st century...cheese making 19th century pkeeler Equipment/Sanitation 2 04-05-2011 03:26 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS