No, really--I'm still doing this. Let's move on to part three:
German:
5. Mehlet mans auff der Mühlen ein wenig grob/dz sich das Mehl darinnen
fein außschelet. 6. Lesset man Wasser in der Pfanne darzu sieden/und
schüttet das gemahlene Maltz in die Butten/und geust das heisse Wasser
drauff/und rürets umb. 7. Schöpffet mans miteinander aus der Butthen in
die Pfanne oder Kessel/und rührets in der Pfanne oder Kessel wol
umb/daß das Maltz nicht anbrennet/denn wenns anbrennete/so würde das
Bier brandenthend. 8. Legt man Höltzer
wie Lattenstück eines neben das ander in die Butthen/und Stroh umbher
fein dichte drauff/daß das Maltz nicht durch das Stroh kan lauffen/die
Butthe aber mus ein loch/und einen langen Zapffen vorgestackt haben.
English:
5. Mill the meal a little coarse/so that the meal is finely separated.
6. Let water boil in the pan/ and put the ground malt into the
butt/and pour the hot water on it/and stir it. 7. Scoop together from
the butt into the pan or kettle/and stir it in the pan or kettle
well/that the malt does not burn/because if it is burned/so would the
beer be burnt. 8. Put one wooden lath next to another in the butt/and
straw around it tightly/that the malt cannot run through the straw/the
butt needs a hole/and to have a large tap in front.
Commentary:
The meal being "finely separated" likely means that the malt is
well-cracked, not that it's ground to flour. "Sieden" could be "boil"
or, my preference, "seethe"--which is a stage prior to the boil, and (in
my experience) will get you to right around mashing temps when mixed
with a room-temp grist in a room-temp pot. Step seven looks to me for
all the world like a decoction. Step eight is preparing to add the
decoction back, and/or drain the wort.
This all looks pretty straightforward; next up, we drain the wort and boil!
Labels: experiments, Historical, plans, projects