1 can malt extract syrup-light
3 lb malt extract powder-light
2 1/2 oz hallertauer hops
1 oz saaz hops
1 package ale yeast
3/4 cup corn sugar, bottling
1 each hop bag
Directions
Boil malts, 1 oz Hallertau, and 1/2 oz Saxx for 30 min. add 1/4 oz
Hallertau and 1/4 oz Sazz for flavor and boil for 15 min. Then again
add 1/4 oz Hallertau and 1/4 oz Sazz and boil for 15 more min. Add 1
oz Hallertau hops in bag and steep for 2 min.
NOTES : O.G.:1.045-1.050 F.G.:1.009-1.013
Recipe by: Allan Munsie
Servings: 50 servings
Al's German Pilsner Recipe brought to you by Recipe Ideas
Categories: Alcohol; German
The History of Recipes
Academics have tracked the existance of recipes far back into the distant past, at least as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these old cook books were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, entrees and dessert, a very modern way of dining. Additionally, he describes how the Roman chefs made use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. As our culinary historical trip moves to more modern times we have some recipe books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that we all know today, but rather descriptions of the types of food on the menus of the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including spices like basil and coriander. These new foods and spices was responsible for an outbreak in recipe manuscripts, the majority of which are now in academic collections. Over the next few centuries, the rich families of Europe competed with each other to offer the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it was during the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe books were in great demand, mostly due to increased literacy, people having increased leisure time and having more money to spend. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Al's German Pilsner recipe.
