- 2 lb white bread
- 2 lb brown bread
- salt – to taste
- crushed allspice – to taste
- 3/2 lb rye malt
- 1 tbsp chopped and sifted cinnamon
- 10 g (0,02 lb) yeast
- 1/2 lb dry hop sprouts
- 2 tbsp granulater sugar
- 1/2 lb sugar
- 2 tbsp soda
Cut white and brown bread into pieces. Top them with salt and crushed allspice. Dry the prepared pieces of bread.
Dissolve yeast in a glass of warm boiled water. Take a stainless steel pan. Combine rye malt, cinnamon, the prepared yeast, 5 bottles of water. Mix the ingredients carefully and put the mixture in a warm place. Leave it for 48 hours.
Place 1/2 lb of sugar in a frying pan and brown it. Then pour 1 bottle of boiling water gradually and mix the ingredients.
Bring 1 bottle of water to boil and treat dry hop sprouts with boiling water. Add the prepared sugar, granulated sugar and 15 bottles of boiled water. Mix all he ingredients and put soda. Pour the mixture in a cast iron pan, cover the lid and place the pan in a heated stove.
On the following day percolate the beer through the canvas napkin, leave it for some time. Then filter the beer and pour it out in the bottles. Cover the bottles with wooden corks scalded beforehand. Tie the corks with a thin wire. Place the bottles in a warm place for 3 days. Taste the dark beer after 2 weeks.
Serve with dried fish.
Enjoy your meal!