hist-brewing: OK, One more time

Hill, Dave daveh at amgen.com
Fri Jan 23 11:05:56 PST 2004


Hi, I'm new here and I've read some posts regarding Sparging.  It seems that
sparging is a relatively new invention.  If so, how the heck did they get
sufficient amounts of Wort?  Was it a very loose mash (e.g. 12 lbs of grain
in 5 gallons of water)that was drained off after an hour?  Or was is
successive Mashes(12 lbs in 1.5 gallons, 3 times).  Any help would be
appreciated as I've just started historical brewing.  Thanks



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