On to Mashing / by Frank Romanowski.

Format:

Book

Author/Creator:

Romanowski, Frank.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Beer--Amateurs' manuals.

Beer.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

[16] unnumbered pages ; 22 cm

Edition:

First Printing

Place of Publication:

Northampton, Mass. : Frank Romanowski, 1982.

Contents:

A "How to" Course

Procedure for Mashing

Procedure for Sparging

Procedure for Boiling the Wort

Procedure for Fermentation

Procedure for Bottling

Recipes to Try: Light Cream Ale; Rich Golden Ale; Malty Amber Beer; Delicious All Malt Beer.

Notes:

"First Printing April 1982."

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has yellow wrapper with illustration and lettering in black on front.

OCLC:

1373363712