hist-brewing: Re: hist-brewing and the SCA
pwp at cs.cmu.edu
pwp at cs.cmu.edu
Wed Apr 7 15:12:28 PDT 1999
< In a message dated 4/5/99 11:02:48 AM EST, NTMOORE at SMTPGATE.DPHE.STATE.CO.US
<< << Also, where do you
<< draw the line? If I sparge, which I will always do, that seems ok because
<< it is an efficiency change that has minor effects on the finished product
<< (assuming you adapt the recipe for this) >>
To which, on Wed, 7 Apr 1999 08:48:30 EDT, PBLoomis at aol.com replied:
< The question is, are you allowed to use a [definitely non-Period]
< thermometer? 8-)
To be honest, I would (and have) turn a hefty thumbs-down to either
sparging or the use of a thermometer in trying to recreate something
from significantly before the invention of either (in turn).
Being able to temperature-control the mash gives a significant
increase in the efficiency of the extraction, and thus allows for less
expensive batches. While using a thermometer isn't the only way to
achieve this end, it is a darn good one.
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
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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