Having premised these observations, sufficiently accurate for the government of this art, the construction as well as utility of the following tables will be obvious.
A TABLE of the value of the hops, expressed in degrees, to be added to the medium of the dryness of the malt, and of the heat of the extracts.
| Hops. | New or strong. | Pale, low dried, or old. | |
| 15 | lb. equal | 5 | 3¾ |
| 12 | 4 | 3 | |
| 8 | 2 | 2 | |
| 4 | 1 | 1 |
A TABLE of the quantity of hops requisite for every quarter of Malt brewed for porter, supposed to be fit for use from eight to twelve months.
| lb. | |
| Old ordinary hops started over old beer, | 14 per Qr. |
| Ditto, neat guiles, | 12½ |
| Strong good old hops, when started over old beer, | 12½ |
| Ditto, neat guiles, | 12 |
| New strong hops, when started over old beer, | 12 |
| Ditto, neat guiles, | 11½ |
| New ordinary hops started over old beer, | 12½ |
| Ditto, neat guiles, | 12 |
N.B. The quantity of old beer to be blended with new is here supposed never to exceed one eighth part of the whole.
A TABLE of the quantity of hops requisite for common small beer, for each quarter of malt, in every season.
| Heat in the air. | New hops. lb. oz. | Old hops. lb. oz. |
| 35° | 2 8 | 2 8 |
| 40 | 3 0 | 3 0 |
| 45 | 3 8 | 3 8 |
| 50 | 4 4 | 4 8 |
| 55 | 5 0 | 5 8 |
| 60 | 6 0 | 6 8 |
| 65 | 6 12 | |
| 70 | 7 8 | |
| 75 | 8 4 | |
| 80 | 9 0 |