How to Manage Four Bushels of Malt
Ingredients
Directions
Mash
Mash the malt with 36 gallons of water at 182°F for 2.5 hours.
Draw off the mash into the underback when the surface appears.
Sparge and collect
Sparge 58 gallons of water at 190°F into the mash-tun until you have about 38 gallons of wort.
Stop the tap and ensure the table beer wort is ready for the second copper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pale malt
- Supplies the fermentable sugars and the enzymes that convert starch during mashing.
The step that matters
Keep the grain bed covered during draw-off and sparge. Liquid must stay above the grain bed so the husks can filter the wort clear. If the bed runs dry, it can compact, stick, and expose the wort to air.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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