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HOMEMADE KENTUCKY BEER
 

(15 gallons)

Use 15 gallon plastic garbage can with clip on lid. You need:
 

Approximately 6 oz. hops
 

3 lbs. extract of malt
 

9 lbs. granulated sugar

 
1 tablespoon molasses

 
1-1/2 teaspoons granulated yeast.

Place in vessel with approximately 2 gallons water, or more if

vessel is large enough, and bring to boil.  Then turn down to

simmer for about 45 minutes, steeping hops into liquid during

this period as hops will sit on top of the water; otherwise,

flavor will be too weak.

Put malt, raw sugar and molasses into plastic bin.  Then strain

hops liquid through parachute silk or cheesecloth to remove all

sediment and add liquid to contents of bin.  Stir thoroughly

with wooden paddle to completely dissolve malt and sugar into

liquid.

Place the bin in a position where it can be kept for a week

undisturbed at 70°F.  Fill up with lukewarm water to within 2

inches of top of container.  Temperature of brew now be about 70

to 80°F.  Sprinkle yeast evenly over surface and seal.  Beer

will work for 7 to 10 days.  A thick white broth will appear

after the first 8 hours and gradually die, towards the end of

the time.

When working has ceased, take 8 dozen clean 26 oz. bottles and

put one level teaspoon of white sugar into each bottle.  Drain

off liquid into bottles taking care not to disturb too much.

(This will disturb sediment and make liquid cloudy).  Cap

bottles tightly and correctly and store upright for 3 weeks

minimum.

Cool in refrigerator in upright position and pour gently into

glass mug for serving.  Sediment also forms in bottle   If beer

is too lively, too much yeast has been added or if bottled

before, it had ceased working.  Flavor of beer can be softened

by adding 4 oz. of barley to the hops when bottling.  Color can

be darkened by increasing amount of molasses.

Your local health food store is where you can buy your

ingredients.  Follow directions and be careful - this is very

potent.

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