hist-brewing: crystal and Vienna malt

[PBLoomis at aol.com]

In a message dated 12/5/00 10:53:05 AM Central Standard Time, 
NTMOORE at SMTPGATE.DPHE.STATE.CO.US writes:

> 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?
    Scotti

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