hist-brewing: Re: hist-brewing-digest V1 #604

PBLoomis at aol.com PBLoomis at aol.com
Wed May 24 20:42:08 PDT 2000


In a message dated 5/24/00 9:29:27 AM Central Daylight Time, 
rmosher at 21stcentury.net writes:

> Those unmalted grains contribute high amounts of protein and glucans, both 
of 
> which can increase palate-fulness considerably. I brew a lot of
>  Witbier, and I find I just can't get the right texture with malted wheat 
and 
> an infusion mash. I have to intensively mash unmalted wheat with
>  the oats and barley malt to get it to taste creamy enough.
>  
    It must have been about Ceres, goddess of grain, that the poet wrote "Age 
cannot wither nor custom stale her infinite variety."  I learn more about the 
idiosyncratic details of mash every day.   8-)
    Scotti

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