hist-brewing: to Malt or Not To Malt..

Badger badger at nwlink.com
Fri Sep 4 10:47:15 PDT 1998


yes, thats where it came from..

just to confirm..

On Fri, 4 Sep 1998, Jeff Renner wrote:

> >From: Owenbrau1 at aol.com
> >Date: Thu, 3 Sep 1998 22:59:24 EDT
> >Subject: Re: hist-brewing: to Malt or Not To Malt..
> >
> >malting oats is tough; also, it would not change the mash times experienced,
> >as oats simply don't have the diastatic enzymes neccesary to convert large
> >quantities of grain, malted or not. malting only converts non-soluble starch
> >into soluble form. using rolled oats, or cooking cut oats, would give similer
> >results, starch wise.
> 
> Indeed it is - as I can attest.  Last February on these pages I initiated a
> discussion of the "Domesday Ale" recipe, "The monks of St Paul's Cathedral
> brewed 67,814 gallons of ale using 175 quarters of barley, 175 quarters of
> wheat and 708 quarters of oats," which is probably the same as Badger
> referred to.  At that time we discussed whether or not the high percentage
> of oats was accurate and pretty much concluded that since oats are far less
> dense than barley and especially wheat, it was not.  None-the-less, it's a
> high percentage of oats.
> 
> I subsequently (June) malted ~15 lbs. of ordinary feed oats and got an
> extremely variable sprouting rate.  When I dried (in the garage attic @
> 110F) and kilned these (in my commercial electric pizza oven), some had not
> chitted at all, and the acrospire of others was 2X the corn length.  On
> average, it was very undermodified, judging by the length of the acrospire
> (avg. ~1/2 corn).  I stopped the malting because our cool spell was over
> and the typical June temperatures would have spoiled the malt.
> Undermodified or not, I got a pale, very malty smelly result.
> 
> I will be brewing an unhopped (we discussed this aspect, too) strong ale
> (target OG 1100) in the next month with perhaps as much as 50% home malted
> oats and will report back.  I will probably include a historically
> inaccurate (but who knows what the brewers at St. Paul's really did) beta
> glucan rest of ~110F and a protein rest of ~122F to try to avoid a stuck
> sparge from hell.  If I get decent runoff, I will probably make a braggot
> from the second runnings and some wonderful honey from my brother-in-law's
> hives.
> 
> Stay tuned...
> 
> Jeff
> 
> -=-=-=-=-
> Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu
> "One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 
> 
> 
> 
> -------------------------------------------------------------------------
> To unsubscribe from this list, send email to majordomo at pbm.com containing
> the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
> you get the digest.) To contact a human about problems, send mail to
> owner-hist-brewing at pbm.com
> 

**************************************************
Brander (Badger) Roullett  email:badger at nwlink.com
Homepage: http://www.nwlink.com/~badger

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



-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list