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Old 01-09-2013, 09:48 PM   #21
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The last line looks like it says "ten gallons of water is a good quantity". But that's the prpblem with really old cookbooks. The recipes were more of a reminder of what was in it. You were supposed to know how much of what as a good cook or brewer. I hate that part,it's really frustrating.
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Old 01-16-2013, 07:15 PM   #22
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http://www.cs.cmu.edu/~pwp/tofi/medi...glish_ale.html

Here is something else I came across, though not by academic means this time. Some Medieval ale recipes that some of you guys want to check out.
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Old 01-16-2013, 08:18 PM   #23
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Interesting that ale became beer when you boiled it to add hops. Ale could be no more than 4 days fermented when ready to drink. Wow,that had to be borderline nastie. Not to mention the waste of a lot more grain than our modern processes use. Just mash,cool,add yeast culture,& ferment 4 days. It was thought to be alive,beer was dead. How bout that??
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Old 01-17-2013, 01:37 AM   #24
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Agreed!
Also, for the record, "Ale, Beer, and Brewsters in England" is a good book, with good information about medieval brewing culture, but it is very much written from a feminist perspective. I would still recommend though if any one is curious.

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