On the tenth of July a brewing for common small beer is to be made with 6 quarters of malt.
| By page 150 the medium heat of the air at this time is | } | 60 degrees. |
| By page 184 the malt to be used for this purpose should be in dryness at | } | 130 degrees. |
By page 210 the proper quantity of new hops is 6 pounds per quarter. The length, according to the excise gauge without the bills of mortality, may be rated at 5 barrels 1/8 per quarter, or from the whole grist at 30 barrels 3/4. See page 219.
By page 222, the inches required in the copper, to bring out this length, at 2 worts, will be, for coppers as gauged page 221, 56 inches in the 2 worts above brass.
The state of this part of the brewing is, therefore, six quarters of malt dried to 130 degrees, 36 pounds of hops for 30 barrels 3/4 to go out at 56 inches above brass.
| 30¾ | Length | |
| { | Boiling by page 228 | |
| 1 wort 1 hour 1/2 or 5 inches. | ||
| 5¼ | 2 wort 3 hours or 9 inches. | |
| 15 | waste water page 231 | |
| —— | ||
| 51 | barrels; whole quantity of water to be used. | |
And by page 191 we find the heat of the first extract to be 154 degrees, and the heat of the last 174 degrees.
The other brewing, of which I purpose to lay down the process in this treatise, is one for brown beer or porter of 11 quarters of malt, to be brewed on the 20th of February.
| By page 150 the medium heat of the air at this time is | } | 40 degrees. |
| By page 174 the malt to be used for this purpose should be at | } | 130 degrees. |