hist-brewing: Heather Ale (was Kingdoms!?!? )

NATHAN T Moore NTMOORE at SMTPGATE.DPHE.STATE.CO.US
Fri Oct 13 06:47:22 PDT 2000


The color of the malt will not effect the body of the finished beer.  You have several options though, some more historically acurate than others.  1)  If you are using an all grain method just increase your mash temp, this would be very period (pre 1600).  A higher mash temp will result in more unfermentable sugars and there fore a sweeter and thicker beer, an infusion mash at about 156 to 158 degrees F. should do the trick.  2)  Add crystal malt, this method would be very un-period as crystal malt is an invention of the industrial era.  This will have the same result as method 1, but with a different flavor, more candy like and carmely than and less malty than 1.  3)  Use adjuncts.  Again, very historic.  The uyse of unmalted oats, barley, and/or wheat will all add some body.  and 4) use a less attenuative yeast, attenuation is a measure of how far the yeast will ferment out the sugars, a less attenuative yeast will leave more sugars and body than a more attenuative one.  Here is a good link with yeast information to help you choose http://www.brewrats.org/yeast.cfm . 

Hope that helps.

Nate aka Nathi

>>> <Irshlassie at aol.com> 10/12/00 06:23PM >>>
I missed the wiccan part...woops my bad. But I am both wiccan and an SCAer 
and not easily offended. :) For all those interested, the heather ale is 
bubbling nicely. The first sample came out slightly thin. Any suggestions? I 
used an extra light malt, would a darker malt add more body.

Thanks folks

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