mr_leetzor
Member
I managed to get a copy of a book called "Old British Beers and how to make them" shipped from the UK.
It was written about 30 years ago before the US had its homebrewing movement, so some of the knowledge in this book is a bit dated.
The book says that all the recipies should be made with a 3 hour mash(!) at 150. Then raise the temp to 170 for mashout.
Doesn't 3 hours seem a bit like overkill ?
It was written about 30 years ago before the US had its homebrewing movement, so some of the knowledge in this book is a bit dated.
The book says that all the recipies should be made with a 3 hour mash(!) at 150. Then raise the temp to 170 for mashout.
Doesn't 3 hours seem a bit like overkill ?