hist-brewing: ancient methods (fwd)

[Eric A. Rhude]

The did not estimate temps as you and I think it.

I have made ales from 12th, 16-19th century 
period recipies.

Basically they would add it to just boiled water, or
the would ladel boiling water on one ladel at a time.

The second method reaches a temp of about 160 deg Far
when the grain is covered.

Of course I did not to as alrge a mash as they quoted.

I have some sources if you care to write me privatly.



Eric Rhude - ateno at panix.com
work - er at panix.com
QVI CONVERTERIET HAEC IMMODICE LITTERATVS EST
---------- Forwarded message ----------
Date: Tue, 14 Apr 1998 08:56:12 -0700
From: Mark and Eylat Poliner <allotta at earthlink.net>
To: hist-brewing at pbm.com
Subject: hist-brewing: ancient methods

Does anybody know how medieval brewers estimated temperatures without
any measurment devices?
Any info on what type of mashing and sparging equiptment used?
Thanks,
Mark

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