Hello Folks,
Sorry for the wierd thread title, but, as an unitiated brewer (ie I don't know any of the jargon) I would like someone to clarify something for me.
In Buhners book he gives an "adapted" recipe for gruit (page 175). I'm a little confused because of the inclusion of crystal malt. My question is - is crystal malt a modern term for a modern ingredient or an old term? Did John Harrison know of crystal malt in the early fourteenth century? If not, then what would he have described? Perhaps this term is one of Buhners "adaptions"? So what would it have been called?
Sorry for the wierd thread title, but, as an unitiated brewer (ie I don't know any of the jargon) I would like someone to clarify something for me.
In Buhners book he gives an "adapted" recipe for gruit (page 175). I'm a little confused because of the inclusion of crystal malt. My question is - is crystal malt a modern term for a modern ingredient or an old term? Did John Harrison know of crystal malt in the early fourteenth century? If not, then what would he have described? Perhaps this term is one of Buhners "adaptions"? So what would it have been called?