The Theory and Practice of Brewing

by Michael Combrune

The medium heat of the air in the hottest season (page 150)	60
In page 156 we say, the heat of the cellars in summer time is generally 5 degrees colder than the exterior air, but these being the worst of the kind, may certainly be thought somewhat more exposed, though not so much affected in summer as in winter, when there are fewer culinary fires, for this reason we fix their heat at	56
	——
Divided by the number of observations	3 ) 179
	——
	59°

is the mean of these incidents affecting the small beer at this season, and by the foregoing table it indicates a medium heat to govern the whole process 146 degrees, to which, if two degrees more be added, for the effect of the hops, (as experience teaches us six pounds of hops in summer scarcely are so powerful as three pounds in winter) it will give us for the mean of the heats drying the malt, those impressed in the extracts, together with the allowance made for the hops 148 degrees.

Spontaneous pellucidity is always expected in this drink, although the time allotted to gain this in general is much too short; to forward this intent as far as possible, without hazarding the soundness of the drink, in the computations to determine the heats of the first and last extracts, the whole number of constituent parts of malt or 10 degrees are employed.

Having premised these rules, the heats for the first and last extracts are to be found by like operations before made use of, an example of which we shall state; and knowing the mean heats required for two distinct distant processes, in proportion to these I shall form a table, for brewing this drink in every season of the year.

When the air is at 40, the degree of dryness fixed for malts to be used for common small beer is 124, the quantity of hops three pounds per quarter, the medium of their dryness and the heat of the extracts, together with the value of the hops added thereto, is 137 degrees.

124° Malt’s dryness.
137 Medium intended.
137
1	Value of hops.
——
136	Mean of Malt’s dryness, and heat of extracts.
——
For the first extract.
136	As before.
5	Half the number of the whole constituent degrees,to be deducted. (See p. 168.)
——
131
——
124	Malt’s dryness.
138	Rule to discover the first heat.
——
262
——
131	As above.
For the last extract.
136	As before.
5	Half the number of the whole constituent degrees,to be added. (See p. 168.)
——
141
——
124	Malt’s dryness.
158	Rule to discover the last heat.
——
282
——
141	As above.
——
The proof.
138	Heat of the first extract.
158	Heat of the last extract.
——
296
——
148	Mean heat of extracts.
124	Malt’s dryness.
——
272
——
136	Mean of Malt’s dryness and heat of extracts.
1	Value of hops.
——
137	Medium intended, as above.
——

The elements for forming common small beer, when the heat of the air is at 40 degrees, independent of the proper division of this heat, adequate to each Mash.

Malt’s dryness.	Value of hops.	Whole medium.	First heat.	Last heat.
124	1	137	138	158
			2	2

The medium of the heat lost in the mash ton, amounting to two degrees, is added to the heat of the first and last mash, in the following table.