SC - Barley malt syrup?
Chris Stanifer
jugglethis at yahoo.com
Thu Nov 2 08:49:52 PST 2000
- --- grizly at mindspring.com wrote:
> Simple all grain beer production doesn't require
> boiling the wort down into syrup. While you will
> lose about 1/2 gallon of a 6 gallon boil over an
> hour, that doesn't really get us to the syrup being
> discussed. The intentional boiling down to that
> consistancy takes way more time and fuel than
> regular mash/boil.
Right. All grain mashing will not result in a
commercial style malt extract, but it does produce a
sweet extract which is not dissimilar to the malt
syrup mentioned in this thread. It's still not as
concentrated as the commercial stuff, to be certain,
but it is a "syrup", in essence. If I am reading the
question correctly, I would have to say that, while
commercial malt syrups may not have been available
during the Middle Ages, a product such as the one
being discussed was certainly used in the brewhouse,
if only coincidentally...
Balthazar of Blackmoor
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