Pope AK Malt Bill Discussion

I agree, and am hoping @patto1ro or someone knows something about how the Chevalier would heve been malted (including color/degree of kilning).

 

It's not continental malt but malt made from continental barley. Malt was never imported: raw grain was and then malted in Britain.

 

It would have been either floor malted or in a saladin box. I doubt the colour would have differed much from today.

 

Did I mention my book about malt? I'm waiting for my co-contributor to finish his part.

 

Another book to buy.

 

Thanks. So color/degree of kilning-wise, we really don't know. But floor malted might be the way to go. I know there's floor malted Maris Otter (Crisp and Fawcett IIRC). Anyone know any other 'Brit' pale malts that are readily available floor malted?

 

I have homebrewed with Warminster Floor Malted Maris Otter with great success.

Cheers!

 

I liked Warminster a lot. Got it from Northern Brewer.

Gleneagles MO is also floor malted. Small maltings in Scotland owned by Crisp. I have never seen it around here.

 

Jeff, I purchased my Warminster Floor Malted Maris Otter from Northern Brewer as well.

Cheers!

Jack

 

Is this true of the 6 row from N. America, too. That changes a lot of my thinking about those recipes you have so diligently researched. You probably have made this clear in your writings that I have not read yet.

 

Malted better. At least that's what British brewers would have thought.

 

Sorry if I didn't make that clear. Foreign barley was malted in Britain. Never seen imported malt.

 

Does anyone know if 6row barley malted in Britain can be sourced. Ship it there, unmalted, malt it, ship it back here?

 

Peter, permit me to ask this question: if it was possible to obtain NA 6-row that was malted in the UK, do you really think it would be just like the malt used in 1896?

Cheers!

 

Hey, back off Jack! You are spoiling my fun by not taking this one question at a time! My next question was going to be "how does 6-row malted in the UK differ from 6 row malted in the US?" And then my next question was going to be "how does it differ from 1896?"


Picking grains for a historical clone recipe seems like an extremely difficult task, or a very easy one.
Difficult: these details matter.
Easy: these details are impossible to nail down, and therefore don't matter at all.

 

I'd say they are impossible to nail down definitively, but it's possible to determine the most probable of the possibilities. Therefore worth it. You'll never know for sure if you got it right, but you can feel good about giving it your best shot.

 

Sorry if I'm coming off like a crank. I actually am feeling a great deal of appreciation for the thought that Ron has put into his research and the way you all are taking a serious approach to trying to duplicate an old example of a style that is close to extinction. I do find the details engrossing. But also frustrating.

 

Peter, I am genuinely sorry to disrupt your intended line of questioning.

I agree 100% with your statement of: "I do find the details engrossing. But also frustrating."

I will continue to monitor the discussion about making an Eldridge Pope - 1896 AK beer. As I presume you have already figured out ("But also frustrating"), recreating an English beer of 1896 using ingredients available to American homebrewers of 2014 will indeed be a 'challenging' task.

Cheers!

Jack

 

I emailed Andrea Stanley from Valley Malt in Massachusetts last year and she said she has been growing Chevalier for two years to build up a seed stock. So it will hopefully be available in the US one of these days.