To restore frosted beer
From MacKenzie's five thousand receipts in all the useful and domestic arts (1829).
Source and licence
From MacKenzie's five thousand receipts in all the useful and domestic arts (1829), printed page 117, digitised by the Internet Archive: https://archive.org/details/101091388.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a handful of rubbed hops
- a peck of parched wheat
- 1 lb. of good hops
- a handful of pickled cucumbers
Method
- Such beer is usually sweet and foul, and will never recover of itself;
- but to remedy this, make a pailful of fresh wort, into which put a handful of rubbed hops, and boil them half an hour, so that it may be very bitter, and when almost cold, draw a pailful from the cask, and re-fill it with the bitter wort.
- Fermentation will re-commence, but when this is over bung it up for a month.
- If it is not then restored, rack it into another cask, and put into it ^ a peck of parched wheat, and 1 lb.
- of good hops, dried and rubbed, and tied up in a net.
- Bung it down, leaving the vent-hole open for a day or two, and in a month it will be fine liquor.
- To give 7iew ale the flavour of old.
- Take out the bung, and put into the cask a handful of pickled cucumbers;
- or a sliced Seville orange, and either mode will add an apparent six months to the age of the ale.