From its name, regard must be had to the color of the malt, and such only used, as is dried the least, or by 119[15] degrees of heat.
The hops should likewise be pale, and their quantity used in proportion to the time the drink is intended to be kept; suppose, in this case, it is 10 months, 10lb. of fine hops, for every quarter of malt, will be required.
The highest degree of heat, or rather the medium of the highest dryness in malt, with the mean heat of the several extractions, to admit of spontaneous pellucidity, we have seen in the foregoing table (page 124) to be 138 degrees, and this medium is chosen, as it answers not only the intent of long keeping, but of brightness also.
From the medium degree of the malt’s dryness, and of the heat of the extracts, to determine the heat of the first and the last extract, and the value in degrees of the quantity of hops to be used, for brewing pale strong and pale small beers, intended to be kept about ten months before they are used, and expected to become self-transparent.
| 119 | Malt’s dryness. |
| —— | |
| 138 | Mean of malt’s dryness, heat of extracts, andvalue of hops. |
| 3 | Degrees, value of 10 lb. of hops. |
| —— | |
| 135 | Mean of malt’s dryness and heat of extracts. |
| For the first liquor. | |
| 135 | As before. |
| 3½ | Half the number of the constituent degrees, answerable to 138 degrees, the mean heat of the whole process, to be subtracted[16]. |
| —— | |
| 131½ | Degrees governing the first extracts. |
| —— | |
| 119 | Malt’s dryness. |
| 144 | First rule to discover the heat of the first extract. |
| 263 | |
| —— | |
| 131½ | As above. |
| —— | |
| For the last liquor. | |
| 135 | As before. |
| 3½ | Half the number of the constituent degrees, to beadded, to find |
| —— | |
| 138½ | The degrees governing the last extract. |
| —— | |
| 119 | Malt’s dryness. |
| 158 | First rule to discover the heat of last mash. |
| —— | |
| 277 | |
| —— | |
| 138½ | As above. |
| —— | |
The elements for forming pale strong and pale small beers, intended to be kept, are therefore as follows:
| Malt’s dryness. | Value of hops. | Whole medium. | First heat. | Last heat. | |
| 119 | 3 | 138 | 144 | 158 | |
| 2 | 2 | heat lost at the time the extract separates from the grist. |
The proof of this is as follows: