- 40 Bushels of Pale Malt.
- 25 lb. of Hops.
- 10 lb. of Molasses.
- 2 lb. of Alexandrian Senna.
- 5 Bushels of Garden Scurvy Grass.
- Cleansed 14 Barrels of Ale.
Your malt should be fine ground; give your first liquor at 170, mash one hour, stand one hour; heat of your second liquor 172, mash three quarters of an hour, stand one hour; give your third mashing liquor at 160, mash twenty minutes, stand half an hour; these three worts should be run into your copper together, and boil together for one hour gently, for one quarter of an hour more as hard as you can; all your ingredients to be put in with your hops, except the molasses, which should only be put in a few minutes before striking off; from the time you put in your molasses, keep stirring your copper until its contents is nearly off. About the middle of your fermentation, procure one pound of horse-radish, wash it well, dry it with a cloth, after which slice it thin, and throw it into your tun, rousing immediately after; when done, replace your tun cover, pitch your worts at 66 degrees, with about two gallons of solid yest; cleanse the third day, with the sweets on. This ale is drank both hot and cold.
This quality of ale is by many esteemed the best in England, when the materials are good, and the management judicious.
- 54 Bushels of the best Pale Malt.
- 50 lb. of the best Hops.
- 1 lb. of Ginger.
- ¼ of a lb. of Cinnamon, pounded.
- Cleansed 14 Barrels, reserving enough for filling.
Boil your copper, temper your liquor in the same to 185, and when ready, run it on your keeve a little at a time, putting in the malt and the water gradually together, mashing at the same time; when the whole of your malt is thus got in, continue the operation of mashing half an hour, cap with dry malt, and let your mash stand one hour and a half. Second liquor 190, mash three quarters of an hour, stand two hours; in both mashes get your worts as fine as you can into your underbank; rub and salt, before mashing, 30 pounds of your hops; infuse them in boiling water before mashing, and let the vessel containing them be close covered. The other twenty pounds of hops should have been rubbed the evening before brewing, but not salted, put into another close vessel, covered with boiling water, and there suffered to digest for 12 hours: at the time of putting the hops in your copper, the extract, in both cases, is to be added; but the first 30 pounds of hops in substance only to be added; these, with the two extracts will be sufficient for the brewing; the remaining 20 pounds of hops will answer for single ale, or table beer, but should be used on the same day. Your worts being now in the copper, with the hops and extract, boil hard for one hour; after which, draw your fire, open your copper and ash-pit doors, and so let it stand one hour, then strike off gently on your cooler; when your worts are cooled down to 55, prepare your puncheons, suppose four, containing four barrels each; see that they are dry, sweet, and clean; take three pints of solid yest for each puncheon, to which you should add three quarts of the wort at 65, mix and blend the wort and yest together, putting this proportion to each cask, containing four barrels, then fill up with the wort, at the heat of 55, already mentioned; put in your tin workers, one into each puncheon, and when you perceive it begins to work freely, which probably will not be till the third or fourth day, begin to fill up your casks, and so continue doing from time to time, till they have done working. (The tin worker is described in page 139.) This mode of brewing appears to be peculiarly adapted for shipping to warm climates; the fermentation being slowly and coolly conducted: it is also well calculated for bottling.
Table beer may be made, after this strong, of good quality, with cold water, if not over drawn; 10 pound of the steeped hops will be sufficient to preserve this beer; one hour's boiling will be enough; ferment as already directed, and add six pounds of sugar just before striking off, rousing, as already directed, while any remains in the copper.