- 12 Bushels of Pale Malt.
- 12 Bushels of Amber Malt.
- 24
- 14 lb. of Hops.
- Cleansed 24 Barrels.
Let your malt be fine ground; first liquor 172; mash one hour, stand one hour, run down smartly; beat of second mash 180; mash one hour, stand two hours, boil two hours; making your length sufficiently long to give one barrel of beer to each bushel of malt. Pitch your tun at 70 degrees, giving one gallon of solid yest; cleanse within twenty-four hours. The fresher this beer is sent out the better: being very thin in body and low priced, it cannot be expected to last long.
process.
- Commenced brewing at six in the morning, heat of the air 60 degrees, per Fahrenheit's Thermometer.
- 48 Bushels of Pale Malt.
- 16 Bushels of Amber Malt.
- 64
- 72 lb. of Hops.
- Cleansed 45 Barrels of Table Beer.
10 lb. liquorice ball, which was previously melted down in boiling water, by frequent stirring, to a liquid, and then put in with the hops when added to the worts. Ran the necessary quantity of boiling water into the mash tun for the first mash, and when cooled down to 168, commenced mashing, which continued three quarters of an hour, stood one hour, ran down briskly; mashed a second time at 180, for half an hour; stood half an hour; mixed both worts, boiled one hour and a half as hard as possible, throwing into the copper, before boiling, half a pound of ground ginger, with half a pound of ground mustard; pitched these worts at 70 degrees, giving 3 gallons of solid yest; remained in the tun 36 hours, and was headed over, before cleansing, with four pounds of flour and one pound of salt mixed together. This kind of beer will have attenuated sufficiently in from 30 to 36 hours.