And, if proved as before, the same correspondence will be found with the medium governing heat.
The third mode of extraction is intended for a drink which is soon to be ready for use, in which, in the coldest season of the year, transparency is expected, and, in the hottest months, soundness: to procure these intents, we have already shewn (page 191) it was necessary to vary the medium heats governing these several processes, in proportion as the seasons of the year differed as to heat and cold. Our present business is a proper division of the whole quantity of water necessary for brewing, into the respective worts and mashes, and to apply to each, the adequate degree of heat: one single example will suffice for the operation, and the whole variety this drink is subjected to, will be expressed in the table subjoined.
The general practice to brew common small beer, and which is best, is to form it with two worts and four mashes, and, in this case, as was before practised for keeping pale beers, in order to allow for the water at first absorbed by the grist; four sevenths of the whole quantity is required for the first wort, and the remainder for the second wort, dividing these quantities again into equal parts, for their respective mashes. As a speedy spontaneous pellucidity is expected in every season of the year, and as every means for producing this without affecting the soundness of the drink, must be put in practice, the whole number of constituent parts are not only applied, but likewise the progressive heats suffered to take place: for here, through necessity, we are compelled to forsake the rules nature pointed out, (as in pages 64, 65); the reasons why are obvious; this drink receives no benefit by the slow progress nature recommends, and therefore very little by the impressions of time.
In page 232, we found the whole quantity of water to be used for the brewing there specified, fifty-one barrels, and in page 191, we find when the heat of the air is at 60, the first heat is 154, the last 174 degrees.
| Water | 51 | Barrels, multiplied by |
| 4 | ||
| —— | ||
| Divided by 7) | 204 | |
| —— | ||
| Gives | 29 | for the first Wort, and this deducted from 51, |
| Leaves | 22 | for the second Wort. |
The twenty-nine barrels, divided into the first and second mashes, will be fourteen barrels and a half for each; and the twenty-two barrels, equally divided between the third and fourth mashes, is eleven barrels each.
| The last heat for this brewing of common small beer is (see page 191) | 74 | degrees. |
| The first heat, | 154 | degrees. |
| —— | ||
| Their difference | 20 | |
| Multiplied by | 4 | |
| —— | ||
| And divided by | 7) 80 | |
| —— | ||
| Leaves (to avoid fractions) nearly | 12 |
to be proportioned in the first wort, and 8 degrees, the remainder of the 20, to the second wort, in a regular progressive state: the elements for this brewing are: