In England, is a liquor of modern date, which has nearly superseded the use of brown stout, and very much encroached on the consumption of other malt liquors, till it has become the staple commodity of the English brewery, and of such consequence to the government, in point of revenue, that it may be fairly said to produce more than all the rest. Porter, when well brewed, and of a proper age, is considered a wholesome and pleasant liquor, particularly when drank out of the bottle; a free use is made of it in the East and West Indies, where physicians frequently recommend the use of it in preference to Madeira wine: the following three processes are given under the denomination of No. I., II., and III., the first and second of which I knew to be the practice of two eminent houses in the trade. The third I cannot so fully answer for. An essential object to attend to, in order to ensure complete success to the porter process, is the preparation of the malt. Directions for that purpose will be found at the end of these processes.
Porter Process.
materials.
- 186 Bushels of Pale Malt.
- 94 Bushels of Brown Malt.
- 280 Bushels of Malt.
- 300 lb. of Hops.
- 10 lb. of Gentian Root, sliced.
- 10 lb. of Calamus.
- 10 lb. of the essence of Gentian.
- Cleansed 121 barrels. The hops, with the other ingredients, to be put in with the first boil, and retained in the copper by wire strainers, or otherwise, for the succeeding worts.
First mashing liquor 165, mash one hour, stand one hour, run down smartly; second mash 170, mash one hour, stand one hour, run down as before; third mash 180, mash half an hour, stand half an hour, run down smartly; divide these three runs into two boilings, boil your first copper as hard as you can for half an hour, the second for three hours as hard as possible; pitch your first wort at 65 degrees, with 10 gallons of smooth yest; pitch your second at 70 degrees, with six gallons, both runs to mix in the same tun, as soon as the head of your tun begins to fall and close, which will possibly happen from thirty to forty hours, at which time it is expected the fermenting heat will rise to 80, but in no case should it be suffered to exceed it; two pecks of bean meal flour, with two pounds of bay salt mixed together, should be evenly scattered over the surface of the tun, before cleansing, and then well roused. After cleansing, this drink should be filled every two hours, for the first twelve fillings, after which, twice a day will be sufficient; and, in about a week after cleansing, porter so brewed, and treated as here directed, will be glass fine, and in a week more may be vatted. As porter is generally sent out in iron-bound hogsheads of seventy gallons each, there should, at the time of going out, be three half pints of finings, with as much heading mixed through the finings at will go on a two shilling piece; this fining and heading should be well stirred in the hogshead by means of a fining brush used for the purpose, with a long iron handle; treated thus, porter will fall fine in a few days. The faster draught porter is drawn off the cask the better it will drink; for when too long, it is apt to get flat, and sour.
Porter Process.