I don't know how many of you are as fascinated as I am by historical brewing manuals, but while searching for information about a lost style known as Yorkshire Oat Ale, I've just stumbled upon a couple that I wasn't previously aware of which are readable in their entirety via Google Books, so I thought I'd share them.
The complete practical brewer; or ... - Google Books
The town and country brewery book ... - Google Books
Definitely some interesting reading in there for those so inclined. Yorkshire oat ale, which as I said led me to these, is a really interesting recipe, particularly as the malted oats don't seem to have been mashed per se, but rather left to stand in cold soft water for twelve hours. There's a related recipe from the era for Edinburgh Oat Ale, wherein the oat malt was mashed conventionally. Both versions were lightly hopped, and the Edinburgh version seems to have had a very high original gravity. Anyone have any guesses as to how an all-oat malt ale would taste? I'm damn curious and I may try it out in the near future.
Special bonus off-the-wall historical recipe:
The Project Gutenberg eBook of The American Practical Brewer and Tanner, by Joseph Coppinger
I posted this link in another thread but I just wanted to draw attention to the fact that it contains a recipe supposedly of Swiss origin that includes rice, mustard, and a good amount of lean beef. It'll take a brewer more adventurous than I to try out that one, but if anyone's crazy enough I'd love to hear about it.