No. 3549 — English-Style Beer
English historical translation of Molokhovets recipe No. 3549 from the 1901 Russian cookbook, retaining original methods and measures.
After bread has been removed from the oven, sweep the oven floor thoroughly. Spread 8 pounds good barley or oats on it and dry, stirring constantly with a wooden spatula so the grain neither scorches nor even roasts.
Crush the dried grains and put in a cauldron or other vessel. Add 1⅓ vedros hot water at a stated 65 degrees and stir well. Leave three hours, then decant carefully.
Add 1 vedro hot water stated as 72 degrees to the spent grain. After two hours drain; add another vedro cold water, draining after one and a half hours. Combine all three extracts.
Dissolve 15 pounds molasses in 2½ vedros lukewarm water and combine with the extracts. Add ½ pound best hops, bring to the boil and stir.
When the liquid has cooled for about two hours, add 2 glasses good yeast, mix thoroughly and keep somewhere no colder than 15 degrees.
After fermentation transfer to a barrel and leave open for three days. Then drive in the bung; the author says excellent beer results about two weeks later.
A concluding note cautions against using excessively hot or vigorously boiling water on the grains.