"To brew Broyhahn, after Hermstädt.
This beer is named after its creator, Cord Broyhahn, who first brewed it in 1526 in the brewhouse of Hans von Sode in Leinstrasse, Hannover. The genuine Broyhahn is very pale, similar in colour to young white wine, has a winey aroma and a pleasant sweetish yet acidic taste. Broyhahn differs from other white beers chiefly in that it is brewed from pure barley malt without the addition of wheat malt or hops.
For a brew of 2000 Berlin Quarts [1 Berlin quart = 1.14053 litres] are needed 26 Berlin scheffels (1560 pounds) of pale barley malt, air malt or Welkmalz (?) . The grist has 800 Berlin Quarts at 30º R [37.5º C] poured over it and it is worked through until all the malt is mixed well with the water and no more lumps can be seen. Then the whole is left to rest in the covered tun for half an hour. A second watering follows with 1700 Quart boiling water; it is well mashed for an hour and then the mash is left in the covered tun for a further hour.
After the wort has been drawn off, it is gently boiled in the previously cleaned copper until it evaporates down to 2000 Quarts and then allowed to cool down to 14º [17.5º C] R in the coolship.
In the fermenting vessel the wort is finally inoculated with 6 Berlin Quarts of good yeast, preferably taken from good white beer, well mixed and immediately brought into the barrels in the cellar to ferment out, which takes about 36 to 40 hours, after which the barrels must be tightly bunged. This Broyhahn keeps about 14 days in summer, and in winter 24 days in cool storage, without becoming sour.
The spent grain is once again infused with 500 Quarts of boiling water, mixed well, so that after half an hour the wort can be drawn off, which is inoculated with yeast and processed into Kovent. "
Source: "Grundsaetze der Bierbrauerei nach den neuesten technisch-chemischen
Entdeckungen" by Christian Heinrich Schmidt, 1853, pages 444-445.
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