hist-brewing: to Malt or Not To Malt..
badger at nwlink.com
Thu Sep 3 11:50:11 PDT 1998
On Thu, 3 Sep 1998 bjm10 at cornell.edu wrote:
> Most sources really don't specify. I believe it is "Description of
> England" (but I'm going from memory) wherein the author says that he uses
> wheat meal as a cost-saving measure. From this, one might infer that
> wheat could be malted, but penny-pinchers might very well use un-malted,
> coarsely-ground wheat.
hmm.. that book should be arriving on my doorstep any day now, (gotta love
amazon.com) and i will peruse thru it..
> > and can anyone give me pointers for using the right type of malted grain
> > to simulate a period or close to period malt?
i am getting the impression from my research that a mixutre of different
kilnings temps might be fairly accurate.. simulate the uneveness of the
kilning. someone else tackled the problem that way in a paper i read, i
forget where.. what is brown malt? haven't heard of it..
> A mixture of pale ale and brown malt might do this, but it's again hard to
> say. There are complete descriptions of malting from at least as far back
hmm.. i am not prepared to malt my own with wood fired stuff. Would you
expect that a wood fired kiln would impart a smoky flavor to teh malt, or
would you be inclined to believe that the flavor might not be that
Brander (Badger) Roullett email:badger at nwlink.com
In the SCA I am known as....
Lord Frederick Badger of Amberhaven | Squire to Viscount Sir Nicholaus
Red Tree Pursuivant, Madrone | Champion, College of Saint Bunstable
Interests: Fighting, Fencing, Marshalling (Senior), Brewing, Costuming
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