Upstate12866
Well-Known Member
- Joined
- Jun 26, 2018
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Hello,
I found a fun book in my library, titled "Wines and Beers of Old New England" by Sanborn C. Brown. Very fun. Published 1978, so it's not exactly ancient.
On page 57, the author has just explained how malt was made historically, and in a section called "Modern Equivalents," he writes...
"Today the easy way to get malt ready for beer making is not to mash it yourself but to buy it in a can...a 2.5 or 3 pound can is just right to make 5 gallons of beer."
"If, on the other hand, you want to recreate the process more authentically, start with malted barley...2 lbs of malt cereal will make 5 gallons of beer."
He also instructs to mash at 150 for 6 hours!
And finally he notes that "if you want to try adding other grains to stretch the malt...a mixture of 2/3 malt and 1/3 corn" will result in a decent beer "indistinguishable from an all-malt beer." I don't about that, haha, but I mention this because it seems that adding additional grains to the malt syrup or cereals is an optional step.
Does anyone have any idea what the author was talking about with these quantities? I use a 3.3 lb can of extract for 2.5 gallons, and probably 1.5 pound of grain per gallon. Just curious if anyone had a take on this
I found a fun book in my library, titled "Wines and Beers of Old New England" by Sanborn C. Brown. Very fun. Published 1978, so it's not exactly ancient.
On page 57, the author has just explained how malt was made historically, and in a section called "Modern Equivalents," he writes...
"Today the easy way to get malt ready for beer making is not to mash it yourself but to buy it in a can...a 2.5 or 3 pound can is just right to make 5 gallons of beer."
"If, on the other hand, you want to recreate the process more authentically, start with malted barley...2 lbs of malt cereal will make 5 gallons of beer."
He also instructs to mash at 150 for 6 hours!
And finally he notes that "if you want to try adding other grains to stretch the malt...a mixture of 2/3 malt and 1/3 corn" will result in a decent beer "indistinguishable from an all-malt beer." I don't about that, haha, but I mention this because it seems that adding additional grains to the malt syrup or cereals is an optional step.
Does anyone have any idea what the author was talking about with these quantities? I use a 3.3 lb can of extract for 2.5 gallons, and probably 1.5 pound of grain per gallon. Just curious if anyone had a take on this