| Malt’s dryness. | Value of hops. | Whole medium. | First mash. | Second mash. | Third mash. | Fourth mash. | |
| Degrees | 119 | 3 | 138 | 150 | 150 | 158½ | 158½ |
| Barrels | 14½ | 14½ | 11 | 11 | |||
| ╰━━⌄━━╯ | ╰━━⌄━━╯ | ||||||
| First wort. | Second wort. | ||||||
That this method of applying the heats to the mashes corresponds to the medium heat which is to govern the whole process, the circumstances required in page 165, the following operation will prove.
| 29 | Barrels, the first wort. | |
| Heated to | 150 | |
| —— | ||
| 1450 | ||
| 29 | ||
| —— | ||
| 4350 | ||
| —— | ||
| 22 | Barrels, the second wort. | |
| Heated to | 158½ | |
| —— | ||
| 11 | ||
| 176 | ||
| 110 | ||
| 22 | ||
| —— | ||
| whole | 3487 | |
| quantity | 4350 | |
| of water | —— |
| Barrels 51 | )7837( | 153 | The mean heat of the 4 mashes. |
| 51 | 2 | Deducted for the heat lost at the tap. | |
| —— | —— | ||
| 273 | 151 | Heat of the tap’s spending. | |
| 255 | 119 | Malt’s dryness. | |
| —— | —— | ||
| 187 | 270 | ||
| 153 | —— | ||
| —— | 135 | Mean heat of Malt’s dryness and of the extracts. | |
| 3 | Value of hops. | ||
| —— | |||
| 138 | Mean heat of the whole process. | ||
| —— |
Admitting of the necessary variations in the medium heats which are to govern processes for different purposes, and of those in the number of degrees forming the constituent parts of the must, in proportion as the drinks are to be formed, either to become spontaneously fine, or made so by precipitation, or intended for a longer or shorter duration. This rule will be found universally true, when beers are brewed with two worts: but when, for the benefit of the drink, or on account of the smallness of the utensils, as is often the case, when the second mode of extraction is put in practice, we are obliged to carry on the process with three worts, these proportions must necessarily be altered, and the following have, in this case, been found most advantageous.
The first and second wort ought to have two thirds of the water; the first wort two thirds of this quantity, the second the remainder of this, and the third wort one third part of the whole.
Porter or brown beer is the sort of drink, in which this division is most commonly observed. Let the whole quantity of water to be used be that of the brewing, of which the elements have been laid down, (page 233) or 54 barrels.
| 54 | ||
| 2 | ||
| —— | ||
| 3) 108 | ||
| —— | ||
| 36 | ||
| 2 | ||
| —— | ||
| 3) 72 | ||
| —— | ||
| 24 | Barrels of water for the first wort. | |
| 12 | Barrels of water for the second wort. | |
| 18 | Barrels of water for the third wort. | |
| —— | ||
| 54 | ||
| —— | ||
| The last degree for this drink is, with malt dried to 130 degrees, | 165 | Degrees. |
| The first, as per page 178 | 155 | Degrees. |
| —— | ||
| Their difference | 10 | Degrees. |
| 2 | ||
| —— | ||
| 3) 20 | ||
| —— | ||
| 7 | ||
| 2 | ||
| —— | ||
| 3) 14 | ||
| —— | ||
| 5 | Heat of first wort. |