hist-brewing: Oat malts and Domesday Ale update
nerenner at umich.edu
Fri Nov 6 10:38:51 PST 1998
At 1:22 PM -0500 11/6/98, pwp at cs.cmu.edu wrote:
>Jeff Renner <nerenner at umich.edu> writes:
>Sounds really good! 22 lbs of grain for 3 gallons of ale is really
>close to the same amount of grain for the Clare household ale (about
>24 lbs. for 3 gallons, but 3/4 barley + 1/4 oats).
Can you give the the specifics of this ale? Were the oats malted? Have
you brewed such?
>Okay, I have to ask this: why did you use a modern, temperature-
>controlled mash for such an old ale? What both Eric Rhude and I found
>was that if you _slowly_ ladle boiling (or just recently boiling) water
>over the malt, and don't put in too much water, the temperature will
>come out about right for a hot infusion. Between the sheer mass of
>all that grain and the heat up-take of introducing water into the
>malt, it should be just fine.
Well, this was my first try, and I was trying to recover a usable amount of
wort, and I was scared off by horror tales of oatmeal glue, especially with
the very variably (under)modified oatmalt I had. Hence the beta glucan
rest. Next time, especially if I use commerically malted oats, I will try
a more historically supportable mash schedule. I have seen some reports
(here, I think) of mashing in a smallish amount of recently boiled water,
then adding more after a time, which might result in a kind of step
infusion. I doubt that it would have resulted in a first temperature as
low as I had, though. Of course, there may have been unreported (or
unknown to me) empirical discoveries by brewers of this time that would
have resulted in such a temperature rest.
But, as I say, next time I'll try the old fashioned way, and will
definitely make a braggot from runnings from a second mash.
Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943.
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