One observation more is necessary under this head; most coppers, especially such as are made in London, and set by proper workmen, waste or steam away, by boiling, about three or four inches of the contained liquor, in each hour. The quantity wasted being found on trial, and knowing how much water the copper holds upon an inch, what is steamed away by boiling in each brewing, may easily be estimated.
SECTION VIII.
Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing.
Waste water, in brewing, is that part which, though employed in the process, yet does not remain in the beers or ales when made. Under this head is comprehended the water steamed away in the boiling of the worts; that which is lost by heating for the extracts; that which the utensils imbibe when dry; that which necessarily remains in the pumps and underback; and more than all, the water which is retained in the grist. The fixing to a minute exactness how much is thus expended, is both impossible and unnecessary. Every one of the articles just now mentioned varies in proportion to the grist, to the lengths made, to the construction and order of the utensils, and to the time employed in making the beer. To these different causes of the steam being lessened or increased, might be added every change in the atmosphere. However, as, upon the whole, the quantity of water lost varies from no reason so much, as from the age and dryness of the malt, experience is, in this case, our sole and surest guide. I have, in the following table, placed under every mode of brewing, how much I have found necessary to allow for these several wastes and evaporations.
Brown strong and pale strong beers.
| Barrels pins.[25] | ||
| For old malts allow | 1 | 5 per quarter. |
| For new[26] malts | 2 | 0 per quarter. |
| Keeping small and common small beers. | ||
| For either new or old malt allow | 2 | 4 per quarter. |
| Amber or pale ales. | ||
| For either new or old malt allow | 1 | 5 per quarter. |
| Keeping small or common small after amber. | ||
| Allow for waste | 0 | 2 per quarter. |
It is now time to begin the account of two brewings, which admit of the greatest variety, both in themselves, and in the season of the year. The same processes will be carried on, in the sequel of this work, until they be completed.[27]