Copy Link
Add to Bookmark
Report
Mead Lovers Digest #1290
Subject: Mead Lover's Digest #1290, 26 November 2006
From: mead-request@talisman.com
Mead Lover's Digest #1290 26 November 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: MLDi#1289, 16/11/06 - Boiling Braggots (Arthur Torrey)
NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe/admin requests.
Digest archives and FAQ are available at www.talisman.com/mead
A searchable archive is at www.gotmead.com/content/category/9/43/69/
----------------------------------------------------------------------
Subject: Re: MLDi#1289, 16/11/06 - Boiling Braggots
From: Arthur Torrey <arthur_torrey@comcast.net>
Date: Thu, 16 Nov 2006 20:24:12 -0500
I stand mildly corrected... I made my earlier post from memory, but now that
you mention it, I just checked the instructions for a couple of my kits.
Both said crush the grains and put them in a brewpot w/ 2 gallons of cold
water, bring to a boil, then let steep. So the grains only got boiled for a
minute or two at most, and mostly weren't on the bottom of the pot to get
burned.
After steeping for the specified time, the grain bag comes out, the malt syrup
gets added and then the long boil begins...
Whether this is the "right" way to do it or not, it works. Seems to me like
one of those "religious argument" topics like the use of sulfites and how
much / if one should heat honey...
ART
On Thursday 16 November 2006 19:19, mead-request@talisman.com wrote:
> Subject: Re: Mead Lover's Digest #1288, 10 November 2006
> From: "Chris Yate" <chrisyate@gmail.com>
> Date: Fri, 10 Nov 2006 09:28:47 +0000
>
> I would recommend against actually boiling the crushed grains. Those
> grains should be steeped in hot water, at grain mashing temperatures
> (something like 55-65 Celsius) for around 1/2 hour to an hour. You're
> mainly looking to extract the colour and malt flavours.
>
> Any higher and you'll probably be extracting lots of tannins and
> probably burning the grains on the bottom of the pan. =A0Of course, you
> do still want to boil the strained liquid and malt extract.
>
> At least that's the method for making a simple beer with extracts
> which I've used quite a few times, although now I tend to go for
> all-grain recipes.
>
> On the other hand, if it worked out OK then I suppose it's not "wrong"!
>
> cheers
>
> Chris
>
> > Subject: Re: Mead Lover's Digest #1287, 5 November 2006
> > From: Arthur Torrey <arthur_torrey@comcast.net>
> > Date: Sun, 5 Nov 2006 18:33:14 -0500
>
> <SNIP>
>
> > This is a fairly standard style of beer-making that doesn't use all the
> > sparging and other fun gear that the "all grain" beer people need.
> >
> > The basic process is to boil the crushed grains for a while, then remove
> > the grains, add the malt syrup then boil some more. =A0At various points
> > along the way you add the hops and other ingredients. =A0The smell isn'=
t to
> > bad, but
>
> <SNIP>.....
------------------------------
End of Mead Lover's Digest #1290
*******************************
