hist-brewing: measurments

[Spencer W. Thomas]

Hmm.  We know that malts in the 17th century were fairly dark.  Not
"intentionally" darkened, but it just happened.  Why would this not have been
true 6 centuries earlier?

=Spencer

"Mills, Scott" wrote:

>
> Remember that the malts from this period would not
> have been intentionally darkened in kilning.  In
> fact I have only seen one period recipe that speaks
> of intentionally darkened malts (If other people have
> primary references indicating the use of dark malts
> please share them).  The one reference I have seen calls
> for a handful of malts to be roasted in an iron pot.


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