- 160 Bushels of Pale Malt.
- 120 Bushels of Brown Malt.
- 280
- 350 lb. of Hops.
- Cleansed 121 Barrels of Porter.
Heat of the first mashing liquor one hundred and seventy-two, mash one hour, stand one hour, run down smartly; second mashing liquor one hundred and eighty, mash one hour, stand two hours, run down as before; third mash one hundred and sixty-four, mash half an hour, stand half an hour, run down smartly; boil the extract of the first, with half the extract of the second mash; boil as hard as you can for one hour and a quarter, then strike off, retaining your hops in the copper for your second boil, which includes half your second wort, and the whole of your third; these should be boiled for four hours as hard as you can make them; pitch your first wort at seventy, or so high that, when in the tun, it will make up at sixty-four, to which give six gallons of smooth yest; pitch your second wort at sixty-five, giving seven gallons more of yest; when all your worts are in your tun, it should make up at sixty-four. Thus managed, it will be fit to cleanse in thirty-six or forty hours; the closing and falling in of the head will direct the period of performing this operation; fill, &c., as in the foregoing process.
Porter Process.
- 88 Bushels of Pale Malt.
- 102 lb. of Hops.
- 12 Gallons of Essentia Bina, or sugar colouring.
- Cleansed twenty-seven and a half Barrels of Porter.
First mashing liquor one hundred and sixty, mash one hour, stand one hour; second mashing liquor one hundred and seventy, mash one hour, stand one hour and three quarters; third mashing liquor one hundred and seventy-five, mash half an hour, stand one hour; divide these three runs into two equal parts, boil the first one hour, the second two hours and a half, as hard as you can in both instances; pitch your first wort at sixty, giving two gallons of solid yest; your second at sixty-five, giving the same complement of yest; let your fermenting heat rise to eighty, then cleanse, first topping your tun with two pounds of bean meal flour, and half a pound of bay salt pounded and mixed with the flour; fill fine, and head your porter casks, as already directed to do with hogsheads; let your finings and heading be in that proportion with lesser casks.
This species of malt should be made from strong, well-bodied barley, the process exactly the same as for pale malt, until it is about half dried on the kiln; you then change your fuel under the kiln from coak or coal to ash or beech wood, which should be split into small handy billets, and a fierce, strong fire kept up, so as to complete the drying and colouring in three hours, during which time it should be frequently turned; when the colour is found sufficiently high, it may be thrown off; the workmen should be provided with wooden shoes, to protect their feet from the uncommon heat of the kiln in this last part of the process, which requires the grain to snap again from the excessive heat of the kiln. For the better performing this part of the process, I would recommend a wire kiln to be placed adjoining the tiled one, from which it may be cast on the wire; this would be a better and more certain mode of conveying the porter flavour to the malt, than if the drying was finished on the tiled kiln. Where a wire kiln was thought too dear, a tiled one might be made to answer.