[Sca-cooks] Brown Ale - was, Re: newbee cook attempting feast for the first timeindecember
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Sat Jun 6 19:52:23 PDT 2009
>>
>>Do we have any strong evidence for the existence of dark malts in period? I'm pretty sure Digby and Plat never specify what kind of malt to use, or how to make it, and Markham tells how to make it, but never says anything (that I can recall) about roasting it; as far as I know, what he's using is raw, white malt.
At our event today, I noticed that one A&S entry was a lovely brown ale. I asked about roasted malts and was told they have roasted malt "as long as there have been ovens". That's not proof thought.
Ranvaig
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