Still More German Beer Talk (Part Three in the Series)

No, really--I'm still doing this.  Let's move on to part three:

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.

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.

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!

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