flyangler18
Well-Known Member
I was inspired by a conversation that emerged from this thread, and thought it would be better if we gave the topic its own thread.
NQ3X shared the following recipe from his files, and I'm going to brew this as an experiment soon:
70% Oat Malt
15% Wheat Malt
15% Barley Malt
I intend on mashing this between 150° and 152° as a one-gallon batch; what intrigues me is how this resultant ale is not cloyingly sweet as conventional wisdom suggests.
A quick Google search yielded this interesting article:
Note that the runnings were not boiled- rather, just cooled and fermented; the ale was consumed 'young'.
Judith Bennett's Ale, Beer, and Brewsters in England: Women's Work in a Changing World seems to be the seminal text on the subject; I have several of her other books from my graduate school days. A Sip Through Time: A Collection of Old Brewing Recipes may also prove to be an interesting text, and I'll likely be adding this to my own library.
Jason
NQ3X shared the following recipe from his files, and I'm going to brew this as an experiment soon:
70% Oat Malt
15% Wheat Malt
15% Barley Malt
I intend on mashing this between 150° and 152° as a one-gallon batch; what intrigues me is how this resultant ale is not cloyingly sweet as conventional wisdom suggests.
A quick Google search yielded this interesting article:
In England in the middle ages, particularly before the Plague (which first reached England in 1348), the most common drink of the day was ale. Ale, during this time, was a drink made from malted grains, water, and fermented with yeast. Malted grain would be crushed; boiling (or at least very hot) water would be added and the mixture allowed to work; finally the liquid was drained off, cooled and fermented. The ale might have been spiced, but it would not have had hops as an ingredient.
Beer, on the other hand, was made from malted grains, water, hops, and fermented with yeast. Hops added a measure of bitterness to the beer, and also helped preserve it. We will see below that the successful addition of hops required a change in the process that had a profound effect on the resulting product: after the liquid was drained off, it was boiled again with the hops.
Note that the runnings were not boiled- rather, just cooled and fermented; the ale was consumed 'young'.
Judith Bennett's Ale, Beer, and Brewsters in England: Women's Work in a Changing World seems to be the seminal text on the subject; I have several of her other books from my graduate school days. A Sip Through Time: A Collection of Old Brewing Recipes may also prove to be an interesting text, and I'll likely be adding this to my own library.
Jason
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