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Home-brewed beer

Home-brewed beer with malt extract from Erken 1914: malt, water and hops are boiled 25 min and strained, clear sugar syrup and browned sugar are added, yeast is set in the lukewarm liquid, ferments covered for 2 days and is bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 627 (falt i det fri)

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About the dish

Home brewing was widespread in Norwegian households, and Erken gives several recipes for home-brewed beer in Stor kokebok (1914) – with malt extract, with store-bought beer and with juniper decoction. This variant is based on malt extract and hops.

How to make it

  1. 1

    Boil malt and hops

    Boil the malt extract, 5 liters water and the hops together for 25 minutes. Strain.

  2. 2

    Boil the sugar syrup

    Boil 5 liters water with 350 g sugar until the syrup is clear, and strain it hot into the crock with the rest.

  3. 3

    Brown the remaining sugar

    Brown the rest of the sugar in a pan, thin with 2 dl water and strain this into the crock as well.

  4. 4

    Set the yeast

    Dissolve the yeast in a little of the lukewarm beer and stir it in once everything is barely lukewarm.

  5. 5

    Fermentation and bottling

    Let stand covered for 2 days, then bottle the beer.

Changes from the original

«del.» has been converted to deciliters. «1/2 glas maltekstrakt» has been kept as the original's measure (a jar of malt extract). The amount of sugar has been reconstructed as 1/2 kg, since 350 g is boiled clear and the rest is browned. The steps are written in modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 627) → 1949 (korrekturlest, s. 758)~87% av teksten endretfjernetlagt til
1/2 glas maltekstrakt 10 l. vand 25 gr. vann 1 kg. enebærkvister 1 håndfull humle 1/2 1 del. støtte enebær 3/4 kg. sukker 30 kandissukker 3/4 kg. farin 50 gr. gjær. Maltekstrakt, 5 l. vand Enebærkvister, de støtte enebær og humlen koker i 25 minutter, 3/4 time, siles. 5 l. vand Kandissukkeret koker i 1 l. av enerlågen og siles opp. Farinen brunes på panne, spedes med 350 gr. sukker, til det er klart, 1 l. kokende vann, siles varmt op i krukken til det øvrige. Resten av sukkeret brunes, paaspædes 2 del. vand, siles ogsaa i. Gjæren opløses utrøres i litt 1 del. av det lunkne øl lågen og haves i, naar alt er svakt lunkent. Staar tildækket has i. Står tildekket på et lunt sted. Røres i flere ganger den første dag og skummes godt. Står siden uten å røres i, men skummes. Efter 2 dage, tappes paa flasker. døgns forløp has ølet på flasker, opbevares i kjeller; brukes efter 2—3 ukers forløp.

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Frequently asked questions

How long must the beer ferment before bottling?
It stands covered for 2 days after the yeast is added, then it is bottled. With boiling and cooling, the total time is around 49 hours.
Why is some of the sugar browned?
Half of the sugar (about 150 g of the 500 g) is browned and thinned with 2 deciliters of water. This gives the beer color and a slightly caramel-like flavor. It is strained into the crock together with the rest.
When should the yeast be added?
Only when everything is barely lukewarm – not hot. The yeast (30 g) is dissolved in a little of the lukewarm beer and stirred in. Liquid that is too hot kills the yeast.
How long are the hops boiled?
Malt extract, 5 liters water and 25 g hops boil for 25 minutes and are strained. The other 5 liters of water are boiled with 350 g sugar until clear and strained hot into the crock.

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