According to the rules laid down in section 8, the whole quantity of water requisite for a guile of keeping pale strong, or keeping pale small beer, is fifty-one barrels. In page 171, we found, including the heat lost at the time the extract separates from the grist, the first heat to form this process to be 144 degrees, and the last 158 degrees; the quantity of water, and the difference between these two degrees, are required to be divided in such proportions as are best applicable to the purpose we intend.

Water51Barrels, multiplied by
4
——
Divided by 7)204
——
Gives29Barrels for the first Wort, and this deducted from 51,
Leaves22Barrels for the second Wort.

The twenty-nine barrels, equally divided between the two first mashes, is fourteen barrels and a half for each; and the twenty-two barrels, equally divided between the two last mashes, is eleven barrels for each.

The last heat for pale keeping beers is160degrees.
And the first is146degrees.
——
Their difference is14
This, as above, multiplied by4
——
And divided by7) 56
——
Leaves8degrees.

the proportion to be allotted to the first wort, and 6 degrees, the remainder, to the last, in a regular progressive state; the elements for this brewing would stand as under.

Malt’s dryness.Value of hops.Whole medium.First mash.Second mash.Third mash.Fourth
Degrees1193138146154157160
Barrels14½14½1111

But more exactly, to imitate the fermented liquors formed by nature, our first wort, answering to the germinating part of her process must be of one uniform heat in the extracts, as must likewise our second wort: (See page 165) the mean, then, of the progressive heats of the first wort will be that which must be applied both to the first and second mashes, and the mean of the progressive heats of the second wort, that which must direct the third and fourth mashes; from whence are deduced

Elements for forming keeping pale strong and keeping pale small beers.