Small beer, also known as small ale or table beer, has a long and fascinating history. It was a popular beverage in Britain, brewed to contain a lower amount of alcohol by volume than other beers, usually ranging from 0.5% to 2.8%. This lower alcohol content made it a staple in the daily lives of many Britons, and it was even mentioned in the works of Shakespeare.
So, how exactly was small beer brewed? Let's take a look at a traditional small beer recipe.
To start, you will need a 10-gallon plastic pail or carboy to brew your beer in. Begin by pouring 10 liters of fresh, cold water into the carboy. This will serve as the base for your beer.
Next, take your largest pot and bring seven liters of water to a boil. Once the water is boiling, add one can of malt extract. Malt extract is a concentrated syrup made from malted barley, which provides the sugars necessary for fermentation and adds flavor to your beer.
After adding the malt extract, it's time to add the sugar. Stir the mixture well to ensure that the sugar dissolves completely. The sugar will not only add sweetness to the beer but also provide additional fermentable sugars for the yeast to consume during fermentation.
Once the sugar is fully dissolved, carefully pour the contents of the pot into the carboy. This mixture will serve as your wort, the liquid that will undergo fermentation to become beer. Make sure to leave some headspace in the carboy to allow for the foaming and bubbling that will occur during fermentation.
Now, it's time to add the yeast. Choose a yeast strain that is suitable for brewing low-alcohol beers, such as a lager yeast or a yeast specifically designed for brewing small beer. Follow the instructions on the yeast packaging to ensure proper activation and pitching.
Once the yeast is added, seal the carboy with an airlock or a sanitized stopper to allow for the release of carbon dioxide during fermentation while preventing any unwanted contaminants from entering the beer.
Place the carboy in a cool, dark area with a consistent temperature. The ideal fermentation temperature for small beer is usually around 16-20°C (60-68°F). Let the beer ferment for about one to two weeks, or until fermentation activity has ceased, and the beer has reached its desired level of carbonation.
After fermentation is complete, it's time to bottle your small beer. Use sanitized bottles and priming sugar to carbonate the beer naturally. Simply dissolve the priming sugar in a small amount of boiling water, then add it to the beer before bottling. The remaining yeast in the beer will consume the priming sugar, producing carbon dioxide, and creating the desired carbonation level.
Seal the bottles with sanitized caps or corks and allow them to carbonate for another week or two. After this secondary fermentation, your small beer is ready to be enjoyed!
Small beer is a refreshing and flavorful beverage that can be enjoyed throughout the day. Its lower alcohol content makes it a great choice for those who prefer a milder, more sessionable beer. So why not give this traditional small beer recipe a try and experience a taste of history in your own home brewing adventures? Cheers!
How Is Small Beer Made?
Small beer is typically made through a process that involves the fermentation of wort, which is the liquid extracted from a mash. This wort is obtained from the second or third wetting, meaning that it is derived from the leftover grains after the brewer has already drawn off stronger wort for the production of ale.
To create small beer, the brewer starts by mashing grains, usually malted barley, in hot water. This process converts the starches in the grains into sugars, which will later be fermented by yeast to produce alcohol. After mashing, the liquid, known as wort, is separated from the solid grain material.
Once the wort is obtained, it is then boiled to sterilize it and to extract any hop flavors and bitterness. Hops are flowers that contribute aroma, flavor, and bitterness to the beer. The length of the boiling process and the addition of hops can vary depending on the desired characteristics of the small beer.
After boiling, the wort is cooled down to a temperature suitable for fermentation. Yeast, which is responsible for converting the sugars in the wort into alcohol and carbon dioxide, is then added to the cooled wort. The yeast consumes the sugars, producing alcohol and carbon dioxide as byproducts.
Fermentation typically takes place in a controlled environment, such as a fermentation vessel or a barrel. This process can take several days to weeks, during which time the yeast continues to convert sugars into alcohol and produce carbon dioxide. The resulting small beer will have a lower alcohol content compared to ales or other stronger beers.
The small beer is usually carbonated, either naturally through the remaining carbon dioxide produced during fermentation or artificially by adding carbonation. It is then packaged and ready for consumption.
Small beer is made by fermenting wort from the second or third wetting and extracting a mash after the brewer has drawn off stronger wort for ale production. The wort is boiled, cooled, and fermented with yeast to produce a lower-alcohol beer with distinct flavors and characteristics.
Conclusion
The small beer recipe is a traditional and historical brewing technique that has been enjoyed for centuries. With its lower alcohol content, typically ranging from 0.5% to 2.8% ABV, small beer offers a lighter and more refreshing option for those who prefer a milder taste.
The process of brewing small beer involves fermenting wort from the second or third wetting, along with the extraction of a mash after stronger wort has been drawn off for ale production. This method allows for the utilization of all ingredients and ensures that nothing goes to waste.
To brew small beer, you start by pouring 10 liters of fresh, cold water into a 10-gallon plastic pail or carboy. In a separate pot, bring seven liters of water to a boil and add one can of malt extract. Stir in sugar until dissolved, and then pour the mixture into the carboy.
The result is a flavorful and lighter beer that can be enjoyed throughout the day without the risk of excessive alcohol consumption. Small beer has been a staple of British daily life and has even been referenced in the works of Shakespeare.
Whether you're looking for a lower alcohol option or simply enjoy the unique taste and history of small beer, this recipe provides a straightforward and enjoyable brewing process. So why not give it a try and experience a piece of brewing tradition firsthand? Cheers to small beer!
