hist-brewing: period sparging

Brokk H940114 at stud.kol.su.se
Thu Apr 8 02:24:29 PDT 1999





> Is it proved somewhere that sparging wasn't used in period brewing ?
> I haven't seen a source that says it was but neither one that says it
> wasn't.
> 
> Angus MacIomhair.
> 
> Sparging is also a toughie.  In my modest experience, a good sparge is
> more effective for washing sugars out of a mash than even a
> "triple-mash"
> method.  Though doing a double or triple mash does help get better
> efficiency, and is about as effective as a half-decent (though not
> _good_) sparge.
> 
> The reason I think these are both important issues is that using these
> more modern techniques are going to give somewhat different *tasting*
> results.  A lower mash temperature is going to give a different
> mixture of simple vs. complex sugars, hence a different sweetness and
> body in the final product.  It will also result in a different amount
> of tannin being washed out of the husks.
> 
> So sure, doing it "right" for an e.g. pre-1600 batch might involve
> using twice as much (or even more) grain.  But I also feel that the
> result will be much more authentic.
> 
> So in general, I'd *much* rather see a recreated beverage use (many)
> reenacted techniques.  (But you can skip using the lead pot, even
> though it would have added a bit of extra sweetness. ;) )
> 
> 	-- Paul / Tofi (OL)
> 
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