The medium heat of the hottest days in England, in the shade, seldom, at any time, exceeds 60 degrees, but I continued the table proportionably, as what is here set down is from repeated experiments, and from thence it appears, at the lowest fermentable degree of heat, three pounds of hops are required for each quarter of malt; at the highest, nine pounds of hops should be allowed for the same quantity; this, in some measure, determines the effect of a greater activity in fermentation.
A TABLE of the quantity of hops necessary to each quarter of malt, in brewing amber or two-penny.
| 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 0 | 4 4 |
| 55 | 4 8 | 4 12 |
| 60 | 5 0 | 5 4 |
Amber is a liquor which, by repeated periodical fermentations, is so attenuated, as to be soon fit for use, and, by its strength, is supposed to resist the impressions of the air longer than common small beer, especially in winter; for this reason, it wants fewer hops than that drink does, and in the summer both require equal quantities, on account of the fermentation of amber being carried to a greater degree.
The hops once boiled in amber, but used afterwards for small beer, may be estimated equal to one fourth of their original quality.
When twelve shilling small beer is made after amber, the quality of the hops used should at least be equal in value to the quantity of ten pounds fresh hops to every five barrels of beer, when brewed from entire grists of malt for this purpose.
A TABLE of the quantity of hops necessary for each quarter of malt, in brewing Burton ale.
This liquor requires fewer hops than such ales as are more diluted by water: as it is always brewed in the winter, the quantities here set down are for the number of months it is supposed to be kept, before it is drank or bottled.