hist-brewing: stone ale part 2

Jim Adwell jimala at apical.com
Wed May 24 07:12:14 PDT 2000


adam larsen writes:
>    Which raises the question why soak unmalted oats if they can't
>germinate?  My guess, a wild one at that, is that the intention was to
>help set the stage for latter steps meant to break down gluten content.

A quote from Wahl & Henius:

"Oats have spelts like barley, but the husk is coarser, containing more
cellulose.  The husk contains matter of an offensive taste, which must be
eliminated by steeping."

Jim's Brewery Pages:
http://home.ptd.net/~jimala/brewery/

-------------------------------------------------------------------------
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