Medieval Household Beer

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 from 1512.


  • 1 gallon water

  • 2-1/4 pounds pale malt

  • 1-1/4 pounds amber malt

  • 1/4 ounce hops

  • ale yeast


  1. Mash in at 170F for 2 hours.

  2. Sparge the grains with water at 170F until a total of 1 gallon of water is acquired.

  3. Boil the wort and hops for 90 minutes.

  4. Cool the wort to 70F then strain it into a fermenter and pitch the yeast.

  5. Allow the beer to ferment completely then bottle and condition for 4 months before drinking.

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