County Beermakers - Recipe page

7

MUM (unhopped, Late 17th Century)

per Gallon

OG 80

One of the best unhopped ales.

	3 lb Wheat malt	1 gram each of Cardus Benedictus, Marjoram, Betony, Burnet, Dried Elderflower, Thyme, Pennyroyal
	1 lb Pale Malt	1 1/2 gram Crushed Cardamom seeds
	1/2 lb rolled Oats	1/2 gram Bruised Bayberries
	1/2 lb ground beans.

	Method No. 1, but simmer oats and beans for 20 minutes before adding to malt mash. Ferment with ale yeast. After 3-4 days rack from the yeast deposit and add the other ingredients. Infuse for 10 days. Strain and allow to clear, then bottle.

	Mature for 8 months.