Tom Biasi > wrote in
:

> On 12 Feb 2012 20:46:52 GMT, Bart Goddard >
> wrote:
>
>>Tom Biasi > wrote in
m:
>>
>>> Do you think there is enough hops for that much sweetness?
>>
>>Not for me. But if the treacle is very light, perhaps it
>>ferments out fairly dry...?
> The peck of barley from back then probably wouldn't.

You'd just have to use a simple quintuple-decoction mash.
It takes three days, but while you're waiting on the
protein rest, you can churn your butter.

--
Cheerfully resisting change since 1959.