Medieval Brewing Kitand Brewing Historic Beer. By Lord William Graham
Brew Pot The illustration can be dated to 1425 or 1426. HausbuchderMendelschenZwulfbruderstiftung. The picture is of brewer HerttelPyrpreu. The brothers dressed alike in grey habit and cowl. He is stirring his wort in a copper or iron pot over a kiln. Today I have a 30 gallon copper kettle.
Mash Tun Historian rich Wagner has a design where his mash tun has a copper lined handle that can be raised and lowered into a copper lined hole to act as a filter Grains are added and allowed to rest for some time and later hot water is sparged over the top and allowed to drain into a bucket below.
Mash Tun I obtained a 55 gallon barrel which we cut in half. Half is going to be used as a mash tun the other to collect the wort. A local metal smith created a copper disc to help the copper lined handle to grab the metal and help create a seal. The disc is attached with pitch.
Beer Ladle Historian Richard Wagner had a professional cooper, special design his beer ladle. a beer related profession is from 1506. Notice the beer ladle in the workers hands.
Beer ladle A copper ladle is being poured into an iron pot. A local metal smith is working on a copper ladle that will be attached to a pole for my beer ladle. It has been difficult to find a copper who would undertake the beer ladle project.
Mash Rake Pictured below are a pair of medieval mash rakes. I am looking for a crafter to make a medieval mash rake. Currently I am using a modern wooden mash rake
Fermentation Barrels were used for fermentation during the middle ages and even today Currently I have a 5.3 gallon barrel and a 55 gallon barrel to used as secondary fermenters.
Funnel Pictured to the far left is a wooden funnel crafted by a professional cooper. Currently I do not have a period funnel but am going to have the metal smith make me one
Brewing Historic Beer Bring your water to a boil. Add your grain and add hot water to just cover the top of your mash.
Brewing Historic Beer After you mash has rested for some time add your hot water over the top of your grain to sparge. Gently lift the filtration handle and allow some of the mash come out slowly into the bucket below. Add hot water to keep a layer of water just on the of your mash.
Brewing Historic Beer After the long period of resting and mashing you ladle your wort back into the brew pot. Once your wort comes back to a boil add your hops. You allow your wort to boil for some time.
Brewing Historic Beer Once done boiling you place your wort back into your collection bucket and leave open for a few days during primary fermentation. After a few days you add your beer to a barrel for secondary fermentation.
Brewing Historic Beer Drink and Enjoy
Presented by Lord William Graham. Thanks to the Brotherhood of Brewers and Brewing Historian Richard Wagner.