- 5 gallons quite warm water
- 2 packages dry yeast
- 1 can hop-flavored malt
- 5 pounds granulated sugar
- Put water in 5-gallon or larger size crock. Add yeast, malt and sugar. Stir
well until sugar and malt are dissolved and no longer gummy on bottom of crock.
Cover crock with clean towel and set in warm place for 3 days, skimming top
occasionally to remove foam.
- After the 3rd day, bubbling should have slowed somewhat, but it may take
longer, depending on cool weather conditions or if you used water that is not
warm enough. With crock on table, siphon the brew with tubing into 24 (1-quart)
bottles on floor, trying to get as little as possible of the sediment from bottom
of crock. Fill bottles about 2/3 full. Cap bottles (caps and bottle capper available
at hardware stores), and let stand for 2 or 3 days, then refrigerate.
Yield: 24 quarts
Flavor is improved if allowed to stand about a week. When pouring into
glasses, take care not to pour sediment from bottom of bottles.