[Sca-cooks] beer

[Daniel Phelps]

> Was written:
>
>  Hey boss, you got a reference for that post-period dealy?  Apple
> > and barley
> > could be scrumptious in beer.
> >
> > niccolo difrancesco
> > (gonna teach the local townies how to make beer soon!)
>
> Obviously, I now can't find it, but it's in a book called "Penn
> Family Recipes", and was apparently the receipt book of one of his
> wives, and dated, as I recall, 1694. Here, I clipped this from a
> webbed article referring to the good Giulielma's recipe for oatcakes:
>
> Benson, Evelyn Abraham, ed. -- Penn Family Recipes ©Evelyn Abraham
> Benson 1966. Pub. George Schumway, York, PA 1966
>
> Unfortunately, what I'm lacking is the actual recipe (if I can find
> the book I'll post it), but again, as I recall, it is a quite typical
> ale recipe: heat liquor, pour over ground malt, mash, drain and
> reserve wort, boil with hops, strain, cool, pitch yeast, etc. The
> only difference being that the liquor in this case is apple juice
> instead of water.
>
> stamp apels and strain them as usuly for Cyder
> then take the Liquor and warm it
> and put it upon the malt,
> then when it is Com throu boyle it,
> and then worke it Like other bere,
> when it is put into vesells put 3 pound of hard suger
> in to the quantaty of an hogsheed,
> a few hops should bee boyled in it-
>
> Daniel
>