1920's Malt Tonic - Beer Recipe - Brewer's Friend

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1920's Malt Tonic

59 calories 2.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.13 gallons
Post Boil Size: 0.88 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 66% (steeping grains only)
Source: 1928 Roger Pochon
Calories: 59 calories (Per 12oz)
Carbs: 2.7 g (Per 12oz)
Created: Friday January 15th 2021
1.019
1.000
2.5%
54.8
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 oz Briess - LME Pilsen Light2.25 oz LME Pilsen Light 37.6 2 6.6%
2 lb Brown Sugar2 lb Brown Sugar 45 15 93.4%
2.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 65 min 54.77 100%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.46 g | 9.8 qt) 1.97 7.9  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 2.62 g | 10.5 qt) 2.13 8.5  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 0.88 3.5  
Top off amount 4.12 16.5  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.09 24.4
Equipment Profile Used: System Default
 
Notes

Directions for making Malt Tonic (1928 - Roger Pochon)

Place 1 package (3 oz) Oregon Hops into 2 gallons of water, boil continuously for 50 minutes. Strain same through double thickness cloth, squeezing out all juices from the hop leaves.

Add to the liquid, one jar concentrated malt product (2 ¼ fl. conn), 1 ½ - 2 lbs brown or white sugar. Stir well and again boil same for 15 minutes, stirring same and skimming off all foamy substance. Strain into a six gallon jar adding 4 gallons of cold water. Dissolve cake of compressed yeast in cup of luke warm water and allow same to stand for 5 minutes. Make sure that the temperature of mixture is not over 80 degrees F. before adding dissolved yeast.

Place jar where temperature is between 75 and 80 degrees, leave same stand for 60 hours, skim off foam twice a day. When bottling be careful not to stir up sediment, after bottled place in cool dark room for one week.

The tonic becomes better with age. Put on ice before serving. If after standing for 4 or 5 days has too much gas, it indicates that the same was bottled too soon. On the other hand if tonic lacks gas, it was allowed to ferment too long before bottling.

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  • Last Updated: 2021-01-15 23:00 UTC