Total Time
26hrs
Prep 24 hrs
Cook 2 hrs

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."

Ingredients Nutrition

Directions

  1. Brown 1 quart wheat in a 350° oven.
  2. Place wheat and 1-1/2 quarts clean, food-quality barley and 1/2 cup hops in a cloth sack.
  3. Boil in large pan until nutrients are removed from grain.
  4. Keep draining and add liquid until you have 5 gallons of stock.
  5. Place in a crock.
  6. Add 1 quart honey, 2 pounds raw, dark pure cane sugar and 2 dissolved yeast cakes.
  7. Let sit overnight and then bottle.
  8. The brew will ferment in one to two weeks.