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The recipe i mentioned in last post is a rather
vague affair. Because it is the oldest recipe that contains any specifics
regarding grist composition and spices i felt it worth including. I'm not
sure if all the historical trivia relating to the larger document is of
any interest to the bulk of the readership. If anyone
has a question with regards to any specifics regarding the document it
self let me know and i'll check my notes. Oh, the measurements are given
in modern imperial terms.
<p><b>Vestmannna document ale recipe (half barrel)</b><b></b>
<p><u>Grain Bill</u><b></b>
<p>Barley, malted, type unspecified: 25 lb.
<br>oats: unspecified type, i assume unmalted: 25lb.
<p><u>Herbs:</u><u></u>
<p>elder berries
<br>Balm
<br>a bitter root, type unspecified
<p><u>Production</u>:
<p> First off, the oats are cracked, covered
with water and allowed to prove overnight. After the water is then
strained away and " the oats are placed into a barrel with a fifth of
the malt. Boiled water is slowly poured over the malt, stirred and
allowed to work".
<br> The oat mixture is then placed into "a branch laden
tub" with the remainder of the grist and "some local berries that have
been crushed. Heated stones are placed upon shavings covering the
grist causing them to spark alight. Water is poured upon the stones and
grist. This procedure is carried out "allowing the grist to work
as per the art."
<p><u>Spicing and Fermentation</u>:
<p> "The sweet liqueur is casked and flavored with a
bitter root. After the ale has stopped working it is dropped to another
cask half filled with sweet stones and some balm. When the ale stops
working it is dropped again leaving half a barrel of ale that is
ready to be drunk."
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