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Recipes for Making Brew by the Blue Ribbon Malt Extract Company.
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Digging around eBay can yield some interesting
results for the beer historian. We've heard the stories from our father's and
grandfather's days of brewing with extract, crocks, bread yeast, exploding
bottles and strange funky flavors in the beer.
A few years back, I found an auction for a set of homebrewing beer instructions
from Blue Ribbon, printed during prohibition. For the modern homebrewer, it's a
cringe worthy look back in time. For anyone around during those dark ages, it's
a trip down memory lane. What follows is a transcription (preserving format, typos and archaic spellings) of the English portion of a 2 sided broadsheet with
old fashioned instructions for making beer, Wurtzburger, Kentucky Mountain Drew and Cider from
Blue Ribbon Malt Extract in 8 languages. (The classic is the warning at the end of the final section transcribed)
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| RECIPES FOR MAKING BREW |
MALT is grain which has been germinated (or sprouted). Blue
Ribbon is the concentrated extract of pure malt and is used for many
commercial purposes besides in the manufacture of beverages.
Malt extract and clean Hops enables anyone to make a delici-
ous and tasty real Brew of the hight quality, in your own home, in
the easiest way and at a very small cost. Pure Brew made with the
extract has all the flavor, snap and sparkly you want. It is of better
quality than any ready made brew you can buy at bars or cafes. It
is very difficult to secure genuine malt extracts or brews in this coun-
try. In some of the best known brands, such things as rice, potatoes,
bran, molasses etc., are used. (True malts are very thick and of rich
brown color). By using Blue Ribbon Malt Extract, you will have
real malt and hops Brew at far less than the cost of brewery products.
Follow directions carefully. Use enamel, stone or wooden ves-
sels and do not stir up sediment while bottling, and cork tightly.
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| TO MAKE 5 GALS. PURE, HOME MADE BLUE RIBBON BREW. |
Soft water is best for all kinds of drinks. Never add yeast when water is
too cold or too warm (between 70 and 80 degrees F. is right) or it will not be
good. Always use fresh yeast and add when liquid is cool (not cold) to your
hand. It should be kept at about that temperature until through fermenting.
If sour the cause is over-fermentation or importer corking.
If tasteless, lacking strength, or of foul foreign taste, it is caused by com-
ing in contact with old fermentation or dirt. All vessels and bottles must be
thoroughly clean of soap, grease and other matter.
If not carefully strained, there may be a little yeast sediment in bottom of
bottle. This is really healthful and often recommended by physicians.
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No. 1. Take 5 gals. of water, put in clean vessel and bring to a good boil.
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No. 2. Take 2½ oz. good clean hops, tie in loose cheese cloth bag with
weight attached. Drop this in and boil from 30 to 60 minutes, according to
streangth of hop taste desired.
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No. 3. Take 1½ lbs. cane sugar, (some prefer light brown sugar) pour
this in, stirring well.
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No. 4. Take 2½ lb. can of Blue Ribbon Malt Extract, pour in slowly,
stirring well, boil all together 5 minutes.
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No. 5. Take off fire and let cool until liquid feels cool (not cold) to your
hand. Then take one cake of compressed yeast, or 1½ cake dry yeast, (in hot
climate ½ cake is sufficient) and dissolve it in some of the liquid, stirring until
you have a good foam, then pour into main body of liquid.
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No. 6. After adding the yeast, pour into a large stone, enamel or wooden
receptacle (which must be thoroughly cleaned) and let stand in a warm place
from 40 to 60 hours. A scum will gather on the top which you will skim off.
After about 48 hours the liquid will lose its sweet and take on a bitter taste,
then it is ready to bottle.
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No. 7. Use small hose to syphon or pour out carefully so as not to stir
up yeast. Strain through several thicknesses of cheese cloth. After it is bottled
put in ½ teaspoonful sugar to each quart bottle, then cork tightly, set away in
a warm temperature for 48 hours, then move to a cool place (ice box preferred)
and after 3 to 4 days, the beer is ready to drink. Age improves it.
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The above ingredients may be boiled in two gallons of water and then
added to three gallons of boiled water.
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We carry a full stock of all kinds of bottling devices, such as crowns,
caps, cappers, Capping machines, rubber hose, crocks at 217 Diamond St.,
Pittsburgh, Pa.
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| WURTZBURGER (Imitation) |
Take 2 gals. of water, 2½ oz. hops, 3 oz. bruised licoric root, 1 oz.
ground ginger, ½ lb. prunes (seeded) and boil for 30-40 minutes, then add
2 1-2 lbs. Blue Ribbon Malt Extract and 1½ lbs. sugar. Boil altogether 5
minutes, strain and add 3 gals. boiled water, then follow direction as given for
Blue Ribbon Brew beginning at paragraph 5.
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| KENTUCKY MOUNTAIN DEW, SOMETIMES CALLED WHISKEY |
1 gallon warm water, 2 pounds dry raisins (broken) one pint of wheat, rye
or corn (crushed), 2 pounds brown sugar. 1 pint Blue Ribbon Malt Extract.
When cool to the hand, beat up and add 1 cake of compressed yeast. Stir
daily until everything settles to the bottom. Let stand 21 days and filter.
Bottle and cork tightly (2 ounces ground ginger may be added.)
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Brew and wine may be cleared by skimming carefully and spreading about ½ oz.
ground gelatine (isinglass) over the surface of the liquid after fermentation is
over. The gelatine unites with the yeast particles and carries them to the
bottom.
WARNING -- Blue Ribbon Malt is made from the best materials analizing
as "a highly concentrated extract of pure high grade malt, weight more to
the quart than any extract or practically 80% solid matter. When other malts
are used, double the quantity as Blue Ribbon is about twice as strong as any
other extract.
It is absolutely necessary to use Blue Ribbon Malt Extract in making good
liquor or brew of any kind, no matter what recipe you have.
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| CIDER |
To make a good, healthful, artificial cider, let either Blue Ribbon or U. S.
recipe ferment until brew becomes slightly sour, then bottle and add heaping
teaspoonful of sugar and a pinch of giner to each quart. Let stand a couple
of days, then put on ice. You will find this equal to Champagne cider.
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Try Blue Ribbon Malt Extract at once and be convinced. Price
only $1.75 for 2½ lb. can or 3 cans for $5.00. (We pay deli-
very). (Hops 25¢ a package). Send money by Money Order or
Special Delivery letter to:
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| GUARANTEE DISTRIBUTING CORPORATION.
| | Sole Distributors for Pennsylvania |
| 217 Diamond Street, | Pittsburgh, Pa. |
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| W A R N I N G. |
Be sure to comply with your prohibition laws. If your territory is dry, do
not add yeast; yeast will create alcohol; without yeast you will have a snappy,
healthful non-alcoholic, hop-flavored drink. |
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