Small beers—made from worts not exceeding the sp. gr. 1·025, or 9 lbs. per barrel. Middlings—made from worts of the sp. gr. 1·030 to 1·050, and averaging about 14 lbs. per barrel. Strong beers—made from worts of the sp. gr. 1·040 to 1·080, extending from about 35 lbs. per barrel upwards.
The densities of the worts employed for different kinds of beer vary considerably, as will be seen by the following table:—
Table of the Densities of Beers.
| Description. | Pounds per barrel. | Specific Gravity. |
| Burton ale, Class 1 | 40 to 43 | 1·111 to 1·120 |
| Burton ale, Class 2 | 35 to 40 | 1·097 to 1·111 |
| Burton ale, Class 3 | 28 to 33 | 1·077 to 1·092 |
| Ordinary ale | 25 to 27 | 1·070 to 1·075 |
| Common ale | 21 | 1·058 |
| Scotch ale, Class 1 | 40 to 44 | 1·111 to 1·122 |
| Scotch ale, Class 2 | 33 to 40 | 1·092 to 1·111 |
| Porter (ordinary) | 18 | 1·050 |
| Porter (good) | 18 to 21 | 1·050 to 1·058 |
| Porter (double) | {?} to 22 | 1·055 to 1·060 |
| Brown stout | 23 | 1·064 |
| Brown stout (best) | 26 | 1·072 |
| Table beer | 12 to 14 | 1·033 to 1·039 |
| Small beer (com.) | 6 | 1·017 |
Exportation of Beer:—When beer is exported from any part of the United Kingdom, either as merchandise or ships’ stores, the brewer or exporter of such beer is allowed a certain drawback of duty. The amount is proportional to the quantity of malt or sugar
inferred to have been used in the brewing of the beer. Thus, if the original specific gravity of the worts from which the beer was brewed were not less than 1·040, a drawback is granted of 4s. 3d. per barrel. This is equivalent to a return of the duty on 11⁄2 bushels of malt, with an allowance of 3d. for licence duty, now charged in lieu of the abolished hop duty. For every additional 5 degrees of specific gravity, from 1040° to 1125° inclusive, a further sum of 5d. per barrel is allowed.
[For further information connected with the above subject the reader is referred to the separate articles—Ale, Beer, Dextrine, Diastase, Fermentation, Malt Liquors, Porter, Saccharometer, Specific Gravity, Wort, Yeast, &c.]
Brewing Uten′sils. The cleansing and preservation of brewing utensils, beer casks, &c., has frequently engaged the attention of practical men and brewers’ chemists. To preserve them sweet they should always be thoroughly cleaned before setting them aside. Contact with soap, or any greasy material, should be carefully avoided. A scrubbing-brush and scalding-hot water are generally sufficient to clean them. Great care should be taken to remove every particle of yeast or fur on the sides and bottom; and after being well drained they should be stowed away in some clean and cold situation, properly exposed to the fresh air. Should they become tainted or mouldy, a strong lye of pearl-ash, common salt, or quick-lime, may be spread over them, scalding hot, with a broom or scrubbing-brush. Washing them with oil of vitriol diluted with about 7 or 8 times its bulk of water, is another excellent and very effective method. Fresh-burnt charcoal has also been employed for the same purpose. In each case the vessels must be subsequently thoroughly washed out with clean water, as before. Steam, assisted by the action of a chain, has been successfully applied to clean casks in several breweries. Bisulphite of lime has, within the last few years, been highly recommended for sweetening and cleaning vats, casks, &c. It is also said to prevent beer from developing acidity. See Casks, Vats, Sporokton, &c.
BRICKS. Brick-making scarcely comes within the province of this work. In connection with hygiene, however, we may call the reader’s attention to the superior advantages of both hollow and waterproof bricks; the first, for ventilation and lightness; the last, for preserving the dryness and integrity of our homes under all the vicissitudes of climate, season, and weather, either on damp soils or dry ones. Workman’s “Patent Waterproof Bricks” received a strong commendatory notice from the Commissioners of the “Great International Exhibition” of 1851.
BRILLIANTINE. 1. Castor oil, 1 part; eau de Cologne, 4 parts. Mix. 2. Honey, 1 oz.; glycerin, 1⁄2 oz.; eau de Cologne, 1⁄2 oz.; spirit of wine, 2 oz. Mix.