hist-brewing: Herbs

[George De Piro]

Hi Jeff (and everyone else),

The "Munich" malt that I made at home is definitely astringent enough
to balance sweetness with no hops or herbs.  I've got 10 pounds or so
that you are welcome to (I would guess you wouldn't need nearly that much).
It has no diastatic power (I think the my oven, um, I mean kiln, got too
hot for too long during the saccharification rest.

Also consider microbiologically balancing sweetness:  phenols (from wild yeast)
are astringent (which is part of the reason Hefeweizen can taste balanced despite very low
hop rates), and sourness and Brett. character can also be used to balance
the brew.  These are likely to be historically accurate, too.

Have fun!

George


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