First mash 173, mashed one hour, stood one hour, ran down smartly; specific gravity of this wort 32 pounds per barrel; the heat appears more favourable for obtaining the whole sweet of the mash than the preceding one by six pounds per barrel, an object well worth the attention of the brewer; second mash 172, specific gravity of this wort 22 pounds per barrel; mashing, standing, &c., the same as in the preceding process; boiled the first wort one hour; the second wort two hours, very hard in both instances; pitched the tun at 62 degrees giving two gallons of yest at first, and two gallons twelve hours after.
Remained in the tun about 80 hours, or until it attenuated to 74, or twelve degrees over the heat it was pitched at; used over the surface of the tun, at cleansing, four pound of ground ginger, half a pound of bay salt, with half a peck of wheat flour well mixed, roused the tun well.
You should observe, in working amber beer, to cleanse with the sweets on, but in ale you should work it low in order to get the sweets off. This ale should be carefully filled as it works and closely attended to until done working; then put into each cask, if of a large size, two handfuls of spent hops, that have been previously cooled, and but a short time boiled; then bung down, and it will be fit to send out.
[ Windsor Ale, brewed on a large Scale. ]
This ale has experienced so great a demand in London and its vicinity for a few years back, as materially to affect the London pale beer brewery; it is a liquor better calculated for winter than the summer season. The London brewers have been induced to brew on the same principle, and in many instances they exceed the original. Here follows the London process for brewing this kind of beer, which, I apprehend, will be well worth the American brewers' imitation, as good ale is a species of malt liquor rarely met with in this country.
- 200 Bushels of Pale Malt.
- 224 lb. of Hops.
- 40 lb of Honey.
- 4 lb. of Coriander Seed, ground.
- 2 lb. of the Grains of Paradise, ground.
- 65 Barrels Cleansed.
Procure your hops of the best quality, rub them in one or more large tubs, pour cold water on them in sufficient quantity to wet them all over, and so let them infuse till the next day, which should be the day on which you brew. When your first copper has just boiled, run a sufficient quantity of water into your mash tun for your first mash; and when this has cooled down to 176 degrees, run in your malt slowly, and mash well for one hour and a quarter; after which, let your mash tun stand two hours, run down smartly and fine; keep your mash tun close covered from the time you have done mashing till you begin to set tap; give your second mashing liquor at 186, mash one hour, stand one hour, run down as before; give your third liquor for the last mash at 160, mash one hour, stand one hour run down as before; divide these three worts into two parts, boil your first copper one hour, putting in your ingredients with your hops, save the 40 pounds of honey, which should be reserved to be put into the copper a few minutes before striking off; rouse your copper well at the time of putting in the honey, and continue the same till run off, otherwise, it will pitch to the bottom of the copper, and likely be the cause of burning; your second worts should boil two hours on the same hops and ingredients, which should be retained in the copper by a strainer, pitch your tun at 62 degrees, giving two gallons of good yest at first, and two gallons more in twelve hours after; let your fermenting heat rise to 80 degrees; thus your attenuation will have gained 18 degrees, which will probably cause your guile to remain in the tun from 60 to 80 hours. Use salt and bean meal flour as directed in the preceding process, and in the same proportion, before cleansing; fill, &c., as already directed.