Beernews.org: In the summer of 2010 in the Åland archipelago, divers retrieved well-preserved bottles of champagne and five bottles of beer from the wreck of a ship that likely sank during the first half of 1800s. VTT Technical Research Centre of Finland will determine what kind of a recipe was used in the brewing of the beer and what kind of yeast caused the fermentation process. The beer in question is one of the world’s oldest preserved beers, and the Provincial Government of Åland is interested in its reproduction.
Neat stuff, although it does look like the video above has no sound.
Grind up your ‘grains’ (but not so much that it becomes powder).
Place your ‘grains’ in coffee pot (not the filter basket, the carafe).
Run 2 cups of clean water through coffee maker and let it sit on the hot plate for an hour. This releases all the good chemicals from you ‘grains’ and creates a fluid called wort.
Strain the wort through the coffee filter and place the filter full of ‘grain’ into the filter basket. Add the ‘malt’ to the filter basket. Pour the strained liquid back into coffee maker and add 1 cup of water.
Run the wort through the coffee maker 5 times, each time adding 1 cup of water.
Pour the wort into the saucepan and boil for 45 minutes. Two minutes before boiling is done, add the hops.
Carefully pour the wort into the canning jars.
Let the wort cool to between 60 and 70 F. Once it is cool enough to touch the outside of the jars without burning, pitched the Bakers’ Yeast into the mixture.
Seal jar with a handkerchief and rubber band over the mouth, and let sit for 3 to 5 days.
And table spoon of sugar to the jar and seal with the lids, making sure they’re air tight.
Store in a cool, dark place where it will not be disturbed for a week.