INGREDIENTS

INSTRUCTIONS

I  made this after two Civil War beers (bay leaf/ginger and  the  spruce
beer). I had molasses and the barm from the second Civil War beer, so  I
brewed this. I used 2 ounces of hops. (It really doesn't make much  dif-
ference  what  kind.  The water is pretty bitter after  boiling  for  an
hour.)  I  let it ferment a week before bottling. It is  undrinkable  by
modern  standards.  The only flavor is the bitterness of  the  molasses,
followed by the hop bitterness. The flavors never melded; there is  just
the distinct double bitterness. One pound of molasses is about one  pint in
volume. Most of these historical beer recipes can be found in Brewed in
America, by Stanley Baron.
Recipe By     : Thomas Manteufel
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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