Although gruit ales and mumm were the beers
predominantly brewed in medieval Europe, some brewers brewed
with hops as the primary ingredient. This recipe is allegedly
Mash in at 170ºF for 2 hours.
Sparge the grains with water at 170ºF until
a total of 1 gallon of water is acquired.
Boil the wort and hops for 90 minutes.
Cool the wort to 70ºF then strain it into a
fermenter and pitch the yeast.
Allow the beer to ferment completely then
bottle and condition for 4 months before drinking.