Five degrees to be proportioned in the first wort, and these deducted from 7 degrees, the number allowed for the first and second wort, there remains two degrees for the second wort; and seven degrees deducted from ten, the whole difference, leaves three degrees, to be proportioned in the third and last wort.
A grist of eleven quarters of malt is too large, to admit of the water allowed for the first wort to be equally divided between the first and second mash; therefore, rather than use the whole 24 barrels in one mash, a sufficient quantity only must be applied to the first mash, both to work it, and to get as much of the extract to come down, as will save the bottom of the copper it is to be pumped into. By this management, there will be enough left to form the second extract with, or what by the brewers is termed the piece liquor. The exact quantity of water the first mash should have, might be referred to the following section, but the order we have laid down, will excuse our anticipating thereon.
It has been found, and will hereafter be proved, that a volume of eleven quarters of malt, dried to 130 degrees, is equal to 6,32 barrels of liquid measure, that malt in general requires twice its volume of water to wet it, and this quantity of water is retained after every tap is spent.
| 6,32 | Barrels, volume of the 11 quarters of malt. | |
| 3 | ||
| —— | ||
| 18,96 | ||
| 6,32 | ||
| —— | ||
| 12,64 | Barrels of water imbibed by the grist, which, deducted from | |
| 24,00 | Whole quantity of water allowed for the first wort. | |
| —— | ||
| Remains | 3) 11,36 | Extract, which will be yielded from the first and second mash. |
| 3,78 | Length of the first piece, which is sufficient to save the copper. | |
| —— | ||
| 3,78 | ||
| 12,64 | Quantity imbibed as above. | |
| —— | ||
| 16,42 | Quantity of water for the first mash. | |
| 7,58 | Quantity of water for the first mash. | |
| —— | ||
| 24,00 |
The elements of this brewing, as we have them (page 178) placed in a progressive state, will be as under, where the quantity of water allowed for the first wort is divided into two mashes, according to the circumstances just now taken notice of, where the second wort is formed by one entire mash, and the water allotted for the third wort is separated equally into two parts, for the two last mashes, and when the ten degrees of heat, the difference between the first and last heats employed, are as near as possible proportioned to the lengths of the worts.
| Malt’s dryness. | Value of hops. | Whole medium. | First mash. | Second mash. | Third mash. | Fourth mash. | Fifth mash. | |
| Deg. | 130 | 4 | 148 | 155 | 160 | 162 | 164 | 165 |
| Barrels | 16 | 8 | 12 | 9 | 9 |
But, for the reasons alleged in page 236, they admit of the following variation.
Elements for brewing brown beer or porter.
| Malt’s dryness. | Value of hops. | Whole medium. | First mash. | Second mash. | Third mash. | Fourth mash. | Fifth mash. | ||
| Deg. | 130 | 4 | 148 | 157½ | 157½ | 162 | 164 | 165 | |
| Barrels | 16 | 8 | 12 | 9 | 9 | ||||
| ╰━━⌄━━╯ | ╰━⌄━╯ | ╰━━⌄━━╯ | |||||||
| 1 wort | 2 wort | 3 wort | |||||||