ROYAL BEER To do this you need to take two beers a new bucket of beer, 3 lemons, 4 spool coriander seed, cinnamon 2 valve, 4 spool of fish glue, 2 pounds of burnt sugar or caramel, ginger and 3 spool. Pour some sugar in bowl, put to boil, stirring as often as possible to the spoon (metal) until it becomes black and bitter. Then pour it into a wide bowl with a bottle of boiled water, stirring with a spoon properly.
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Ginger, coriander, lemon and cinnamon combine together to shoot some water and put on the boil A h, when cooked, then strain the liquid, mixed with burnt sugar and pour there dissolved in boiling water glue. Hops and boil in water with 1/2 hours, strain and pour into the community structure, and then took a clean keg of beer and pour in all liquid is boiled, pour a beer again, a good mix, plug plug: after three weeks of the beer you can drink. Well well, if beers on soon-to-use, it can be done na beer that is brewed for 2 months or 3 before, or pour into a bottle of porter or an old cornfield, then it can be used the next day. Of course, but despite the number of husbandry, must be balanced and the materials from which the beer is made.
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BEER-PORTER For this Niva need: light barley malt seven pieces of yellow amber -6 parts dark - part 3: mixing all sorts together, pour in the mash tun, pour into doyu, which is heated to 59 Reaumur, and in the course of one hour, not to stop interfere with the solution: then pour it dry malt and let stand for about an hour. Then take 10 pounds of hops, old and new in half (ie,. 5 fundamental. Each quarter four, g malt). The first wort boil three-quarters of an hour with hop na high heat, then add to the pot liquorice and a half fundamental. 2 buckets of water and drained all refrigerated tea, stirring paddle. The second mash is heated to 63 Reaumur, and on After an hour, drained and poured into hot water in Pego 50 ° hinder an hour and leave alone the same time.
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During this first hour to boil the wort with the same hops, then both the liquid drained back into the cooling tank and, if 50i Reaumur, bypass valve and the fermentation yeast is admixed. The next day, flour mixes g salt (half a pound of flour is taken): Mix all well, at 21 ° Reaumur flushed down the barrel and come forth, as with other varieties, ie, the hammer sleeve and letting it brew in the cellar, drink.