This is a recipe from Sanpete Scenes (Gary Peterson and Lowell Bennion) page 144. It is from the early Danish settlers of Manti and Ephraim, Utah, and other surrounding communities. As found in a discussion on Keepapitchinin.org on August 31, 2010. I wouldn't suggest making this without doing some intensive research into food safe practices and perhaps consulting the current interpretation of the Word of Wisdom. :) The original recipe says "Brown 1 quart wheat in a 350° oven. Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack. Boil in large pan until nutrients are removed from grain. Keep draining and add liquid until you have 5 gallons of stock. Place in a crock. Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes. Let sit overnight and then bottle."
My Private Note
Units: US | Metric
- 1Brown 1 quart wheat in a 350° oven.
- 2Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack.
- 3Boil in large pan until nutrients are removed from grain.
- 4Keep draining and add liquid until you have 5 gallons of stock.
- 5Place in a crock.
- 6Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes.
- 7Let sit overnight and then bottle.
- 8The brew will ferment in one to two weeks.
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Nutritional Facts for Keepa Danish Beer
Serving Size: 1 (63 g)
Servings Per Recipe: 64
- Amount Per Serving
- % Daily Value
- Calories 215.6
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 8.8 mg
- Total Carbohydrate 51.9 g
- Dietary Fiber 4.4 g
- Sugars 31.2 g
- Protein 3.4 g
The following items or measurements are not included: