This is most of it the first running of the Malt, but yet of a longer Length than is drawn for the Stout; It has but few Hops boiled in it, and is sold for Eight-pence per Gallon at the Brewhouse out of the Tun, and is generally made to amend the common brown Ale with, on particular Occasions. This Ale I remember was made use of by {Blank space} Medlicot Esq; in the beginning of a Consumption, and I heard him say, it did him very great Service, for he lived many Years afterwards.
For Brewing common brown Ale and Starting Beer.
They take the Liquors from the brown Ale as for the Stout, but draw a greater Quantity from the Malt, than for Stout or Stitch, and after the fifth and second Mash they Cap the Goods with fresh Malt to keep in the Spirit and Boil it an Hour; after this, small Beer is made of the same Goods. Thus also the common brown Starting Butt-Beer is Brewed, only boiled with more Hops an Hour and a half, and work'd cooler and longer than the brown Ale, and a shorter Length drawn from the Malt. But it is often practised after the brown Ale, and where a Quantity of small Beer is wanted, or that it is to be Brewed better than ordinary, to put so much fresh Malt on the Goods as will answer that purpose.
For Brewing Pale and Amber Ales and Beers.
As the brown Malts are Brewed with River, these are Brewed with Well or Spring Liquors. The Liquors are by some taken sharper for pale than brown Malts, and after the first scalding Liquor is put over, some lower the rest by degrees to the last which is quite Cold, for their small Beer; so also for Butt-Beers there is no other difference than the addition of more Hops, and boiling, and the method of working. But the reasons for Brewing pale Malts with Spring or hard Well waters, I have mentioned in my second Book of Brewing.
For Brewing Entire Guile Small Beer.
On the first Liquor they throw some hully Malt to shew the break of it, and when it is very sharp, they let in some cold Liquor, and run it into the Tun milk warm; this is mash'd with thirty or forty pulls of the Oar, and let stand till the second Liquor is ready, which must be almost scalding hot to the back of the Hand, then run it by the Cock into the Tun, mash it up and let it stand an Hour before it is spended off into the Under-back: These two pieces of Liquor will make one Copper of the first wort, without putting any fresh Malt on the Goods; the next Liquor to be Blood-warm, the next sharp, and the next cool or cold; for the general way in great Brewhouses is to let a cool Liquor precede a sharp one, because it gradually opens the Pores of the Malt and Goods, and prepares the way for the hotter Liquor that is to follow.
The several Lengths or Quantities of Drinks that have been made from Malt, and their several Prices, as they have been sold at a common Brewhouse.
For Stout-Beer, is commonly drawn one Barrel off a quarter of Malt, and sold for thirty Shillings per Barrel from the Tun. For Stitch or strong brown Ale, one Barrel and a Firkin, at one and twenty Shillings and Fourpence per Barrel from the Tun. For common brown Ale, one Barrel and a half or more, at sixteen Shillings per Barrel, that holds thirty two Gallons, from the Tun. For Intire small Beer, five or six Barrels off a Quarter, at seven or eight Shillings per Barrel from the Tun. For Pale and Amber Ale, one Barrel and a Firkin, at one Shilling per Gallon from the Tun.