Standard Ale IIOrigin: British Period: Medieval |
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This would have been the lowest grade of Medieval ale. It was made from a secondary mashing (see this page for how to brew from scratch it tells you what a mash is and how to make one. The Medieval initial mashing (which provides strong beer would have been made without spurging and the grains would have been re-mashed to make small beer. This would have provided a low-quality sweet liquor with low sugar content that would only yield about 2.5% alcohol by volume. No hops would have been used in Medieval beer (the practice of hopping only started circa1000 CE in Germany and did not reach Britain until 1545 at the earliest). If you are interested in making this strong ale for yourself, please have a look at this page for general instructions on basic extract brewing. The recipe given here is based on a modern mild ale and traditionally this would have been the beer for the serfs and children. 
Ingredients:
20l of unchlorinated water Method:PreparationAs with most of the other recipes here, this has been gauged to make 20l of ale. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need. |
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Other recipes with malt extract and hops as primary ingredients: Kentucky Beer Strong Christmas Ale India Pale Ale Scottish Ale Horehound Beer Belgian Strong Ale Porter Barley Wine Ale Mead (Braggot) Imperial Stout Barley Wine Standard Ale Small Beer Basic Extract Brewing Mild Heather Ale Standard Ale II Tej Barley Wine Bitter Brewing from Scratch Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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