The only ingredients allowed by law to enter into the composition of beer are malt, sugar, hops, or any substitute for hops, and water, together with a little yeast.
The apparatus and utensils required under the common system, in brewing beer, are—
1. A copper or boiler capable of holding fully two thirds of the quantity proposed to be brewed; with a gauge-stick to determine the number of gallons of fluid at any given depth therein; and a wooden cover to place over it before the boiling commences, or when not in use. A copper capable of holding not less than 140 galls. is a convenient size for brewing a quarter of malt, and is commonly known as a one-quarter copper.
2. A mash-tub or mash-tun capable of containing one third more than the copper.
3. One or more tuns or vessels, to ferment the beer in.
4. Three or four shallow coolers, to reduce the wort as rapidly as possible to a proper temperature for fermentation.
5. One or two copper or wooden bowls, for baling, &c.
6. A thermometer with a scale reaching from below 32° to a few degrees above the boiling-point of water (say to 225° or 230° Fahr.).
7. A saccharometer, for taking the density of worts and beer.
8. A suitable number of casks (clean and sweet), to contain the beer.