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  • Object number
    51/769
  • Collection
    Lavinia Smith Collection
  • Description
    A scoop used in home brewing for putting malt in the brewing tub and removing the mash after the wort had been drained off.
    A malt scoop was used in home brewing for putting malt in the brewing tub and then removing the mash from the tub after the wort (the liquid containing the sugars that will be fermented to make alcohol) had been drained off. Nothing is known of the origins of this wooden malt scoop which has a long handle.
  • Physical description
    1 malt scoop: wood; metal; good condition
  • Archival history
    MERL 'Catalogue index' card – 'The origin of this scoop is unknown. It was used in home brewing, probably for putting the malt into the brewing tub at the beginning of the operation, and for removing the mash from the tub after the wort had been drained off. // The scoop is fitted to a handle 4 feet 3 inches long. It takes the form of a small coopered tub 10 inches in diameter, and 7 inches in height. It is bound with two metal bands about 1 inch wide. The handle passes through a hole in the side of the tub, across its bottom and is fixed to the other side by a wedge of wood nailed to the tub. The handle fits into a hole in this wedge. // For an account of the process of home brewing see 51/599L.', MERL 'Catalogue index' card – 51/599 – 'This implement [a mash stirrer] was used in the home brewing of beer, a practice which was very common in country districts until about 1914 when it became necessary to have a license for brewing. // First of all, malt and water were put into the brewing tub, and thoroughly mixed together until every kernel of malt was wet. The steeped malt was then covered up and left for 15 minutes. Then boiling water was poured onto the malt. The resulting mash was thoroughly stirred with a wooden stirrer... After stirring the wort was drained off and put into the copper and the hops added. This mixture was boiled for several hours and then strained through a hair sieve. When milk warm, the yeast was added to the beer and gradually fermentation would take place. The beer was then casked, and after the yeast had been skimmed off each day for several days the casks were bunged down.', No Lavinia Smith No. recorded.
  • Object name
    Scoop, malt
  • Material
    Wood, Metal
  • Associated subject
    Berkshire
    PROCESSING : malting
    Grain
    Brewing
  • Associated person/institution
    Rippon, Miss Dorothy May Lyddon (Agent)
  • External document
    • L:\MERL\Objects\JISC 2012\35 series negatives\Scans\35_504.tif - High resolution image
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University of Reading | Archive and Museum Database
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