Boil your first copper, run into your mash tun as much boiling water as, when reduced with cold, will bring it to the temperature of 1.0, then commence your mashing operation, putting in two bushels of shorts, and one bushel of bran at a time; when these are well mixed with the water, put in more, mash again, and so continue to do till all is in; it will take from half an hour to three quarters to mash this quantity properly; let your mash stand two hours, run down as in the preceding processes, and give your second liquor 165; mash a second time, stand one hour, boil your first wort one hour very hard with half your hops, which should have been steeped, rubbed, and salted, as before directed; boil your second wort one hour and a half in the same way, putting on the remainder of your hops, with one pound of ground mustard, and five pounds of brown sugar, reduced, by boiling, to a colouring matter, as already directed in the previous process; make up your two boilings in your tun at the heat of 65, giving three gallons of solid yest; let your attenuation proceed ten degrees, or to 75, then cleanse, and continue to fill your casks in the usual way. It has been found that beer brewed from these materials has stood the summer heats much better than beer brewed from malt alone; this may be accounted for by the extract of malt possessing a much larger proportion of saccharine matter than that obtainable from bran and shorts. In families, this beer may be brewed in the proportion of one or two barrels at a time; and in the country, where brewer's yest may not be procurable, leaven, diluted with blood-warm water, may be substituted for brewer's yest, and will answer, but not so well; neither will attenuation go so high, as fermentation with leaven, when applied to liquids, is generally languid and slow.

[ Single Ale and Table Beer. ]

First, or mashing liquor, 168, run your whole quantity of boiling liquor into your mash tun, and when it cools down to the above point of 168, begin to run in your malt gradually from your malt bin; this quantity will require four or five hands to mash it well, which will generally take three quarters of an hour; when sufficiently mashed, cover your tun, let it stand two hours; run down this first mash smartly by two cocks within the hour; let your hops be rubbed, steeped, and salted, as before directed; added to these worts, as they began to boil, three gallons of the essentia bina or liquid colouring, with one pound and a half of ground mustard, and one pound of liquorice root finely powdered, boiled the whole two hours as hard as possible, there being a second copper for this operation, there was liquor prepared for the small beer and run on the keeve at the heat of 185; mashed well a second time, and stood two hours; by this time the first wort was let run into the hop back, and so on the cooler. After which, ran down the small beer, got it into the small copper, adding about six hand buckets of the hops that had been boiled on the single ale; these answered to preserve the beer, with one pound of ground mustard to assist flavour, and two gallons of the essentia bina to give colour; boiled the small beer one hour smartly. The strong worts were let into the tun in three portions, there being three coolers; the first division, at 65, had two gallons and a half of yest given to it; the second, at 66, the same quantity of yest; the third, at 65, was let down without yest, when all were in the tun made up at 64; in thirteen hours the tun had a handsome appearance of work; came on regularly, and attenuated to 76, having gained 12 degrees within sixty hours, then cleansed and filled the casks every three hours for the first eight fillings. Thus managed, this single ale was fit to send out the fifth day after brewing. When this ale is racking off the butts, to be sent out, would recommend putting two ounces of ground rice into each barrel which will create briskness, and much improve the beer. Ran the small beer into the hop back of the strong beer, and so on the coolers, thereby giving it a chance to lick up all the strong ale it met with in its progress to the tun, which it entered at 65 with three gallons of yest, and was cleansed within thirty-six hours. The quantity of beer here mentioned would be much improved by the addition of six or seven pounds of brown sugar or molasses; but if good table beer is wanted, it can be only obtained from whole grists of malt, and is well worth the difference of expense to those who can afford it, and appreciate quality.

[ Strong Beer. ]

Rubbed, salted, and steeped the hops, as already directed, in a close vessel, ran a sufficient quantity of boiling water on the mash tun for the first mash, which was suffered to cool down to 165; mashed well for nearly one hour, stood two hours; ran down smartly, boiled the first wort one hour very hard, with about half the hops; mashed a second time at about 185: took about half an hour in the operation, ran down smartly after two hours' standing, got up this second mash smartly into the copper, taking the necessary precaution of rincing the copper out clean, for the reception of the second wort, which was boiled two hours very hard, with the remainder of the hops; these two worts were run together on the same cooler; after standing a few hours, were run on a second cooler, and there suffered to remain till they came down to 65; were then let into the tun, with two gallons of solid yest, by a large plug hole in a few minutes so as to have scarcely suffered any diminution of their heat; in twelve hours after, there was added two gallons more of yest, roused the tun a second time, came on gradually, and attenuated within 56 hours ten degrees, and so was cleansed at the heat of 75, this beer was filled every two hours, for the first twenty-four, and in a few days more became transparently fine; this beer should have added to it, before sending out, four ounces of steeped hops, and two ounces of ground rice to each barrel; the five pounds of hops wanted for this operation is previously put to steep in a clean tub with some of the beer. This beer, if thus brewed with good materials, and treated as directed, will be found to give satisfaction. During the winter half year, the fermenting tun should be always covered; in summer, only partially so; the less strong beer is attempted to be brewed in that season the better, as it will not keep, necessity alone should compel the brewer to work, in this country, during the summer months; and then at small beer only.