By page 209 the quantity of hops is 12 pounds per quarter. The length I would fix for this liquor, according to the excise gauge without the bills of mortality, is 2 barrels and 4 pins from a quarter, or from the whole grist 27 barrels 1/2. See page 219.
By page 222, the inches required, in a copper, such as I have specified page 221, to bring out this length at 3 worts, are 31 above brass.
The state of this brewing, so far as we have considered it, is therefore 11 quarters malt dried to 130 degrees, 132 pounds of hops for 27 barrels 1/2 to go out at 31 inches above brass.
| 27½ | barrels the length, | |
| { | Boiling by page 228 | |
| 1 wort 1 hour or 4 inches. | ||
| 2 wort 2 hour or 6 inches. | ||
| 8¼ | 3 wort 4 hours or 12 inches. | |
| 18 | waste water page 231 old | |
| —— | malt 1-5/8 per quarter. | |
| 54 | barrels; whole quantity of water to be used. | |
And by page 177 we find the heat of the first extract to be 155 degrees, and the heat of the last extract 165.
SECTION IX.
Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these.
That the whole quantity of water, as well as that of heat required, ought not, in any brewing, at once to be applied to the grist, is obvious, both from reason, and from the example of nature, who, in forming the juice of the grape, divides the process, and increasing successively both the moisture and the heat, gives time to each degree to have its complete effect. A division of the water and heat to form malt liquors is equally necessary, but previous to this division the following general rules may be laid down.