hist-brewing: crystal and Vienna malt

PBLoomis at aol.com PBLoomis at aol.com
Tue Dec 5 17:27:04 PST 2000

In a message dated 12/5/00 10:53:05 AM Central Standard Time, 

> assuming that the oats and rye were not malted.
    But why are you assuming that?  There are some recipes, 
such as the Doomsday Ale (1222AD) where the oat percentage 
is so high, that it *has* to be malted or they would have wound
up with porridge and a stuck mash!  If they were malting oats in
1222, why wouldn't they have been doing so 100 or 200 years 
later?  Or 400 years earlier?

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