To fine Ale
Item
Title
To fine Ale
Date
en
1694/1795
Transcript
To fine Ale-
[inserted left margin: [[illegible] of 24] When your Ale has worked sufficiently out of the Barrel, and is fit to make up, You must brew again. When yr Liquor is cold, put it into Your working Tub, and put the Grounds through a Flannil Bag, and when your Liquor is fit to turn, put three Gallons of it to those Grounds with two pounds of the best Hops. Let it stand in a [illegible] three days, stirring it once a Day, then draw of your first Brewing Swill out your Barrel make up the Sap hole, [illegible] it well then put that mixture into yr Barrel and put the Ale to it, make it up close. In two or three months it will be fit for use. This quantity of the mixture is for a Hogshead, which we make of eight Bushels of Malt: the grounds must be taken from the same quantity of Malt. When you tap off Barrel, if you wd keep it fresh, you must not suffer the [illegible] to be touched, [illegible] the last tap will be as good as the first- Mrs Hulls[illegible]
[inserted left margin: [[illegible] of 24] When your Ale has worked sufficiently out of the Barrel, and is fit to make up, You must brew again. When yr Liquor is cold, put it into Your working Tub, and put the Grounds through a Flannil Bag, and when your Liquor is fit to turn, put three Gallons of it to those Grounds with two pounds of the best Hops. Let it stand in a [illegible] three days, stirring it once a Day, then draw of your first Brewing Swill out your Barrel make up the Sap hole, [illegible] it well then put that mixture into yr Barrel and put the Ale to it, make it up close. In two or three months it will be fit for use. This quantity of the mixture is for a Hogshead, which we make of eight Bushels of Malt: the grounds must be taken from the same quantity of Malt. When you tap off Barrel, if you wd keep it fresh, you must not suffer the [illegible] to be touched, [illegible] the last tap will be as good as the first- Mrs Hulls[illegible]
Subject
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.