[Sca-cooks] Brown Ale - was, Re: newbee cook attempting feast for the first timeindecember

[ranvaig at columbus.rr.com]

>>
>>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