| Malt’s dryness. | Value of hops. | Whole medium. | First mash. | Second mash. | Third mash. | Fourth mash. | |
| Deg. | 130 | 2 | 148 | 154 | 166 | 170 | 174 |
| Barrels | 14½ | 14½ | 11 | 11 | |||
| ╰━━⌄━━╯ | ╰━━⌄━━╯ | ||||||
| First wort. | Second wort. | ||||||
The quantity of water used for brewing small beer is in proportion to the largeness of the grist, and the price of the grain; this admitting of almost an endless variety, it is needless to pursue it: but the dryness of the malt, the value of the hops, the medium governing the processes, and the heat of the extracts being fixed, and constant degrees of heat in proportion to that of the air, I have constructed the following table, which will be found useful to the practitioner in every season of the year.
| Heat of air. | Malt’s dryness. | Value of hops. | Whole mash. | First mash. | Second mash. | Third mash. | Fourth mash. |
| 35 | 122 | 1 | 135 | 138 | 150 | 154 | 158 |
| 40 | 124 | 1 | 137 | 140 | 152 | 156 | 160 |
| 45 | 125 | 1 | 140 | 145 | 157 | 161 | 165 |
| 50 | 127 | 1 | 143 | 149 | 161 | 165 | 169 |
| 55 | 129 | 1½ | 146 | 152 | 164 | 168 | 172 |
| 60 | 130 | 2 | 148 | 154 | 166 | 170 | 174 |
The last business of this section is to divide the quantity of water requisite to brew pale ales or amber, and to apply to such divisions their necessary degrees of heat. This liquor is rather an effort of art, than an exact imitation of nature, as in it the greatest transparency, joined to the greatest strength, is expected in a very short time. To obtain these ends, the whole number of the constituent properties of malt and two mashes only are employed. In the first, in order to favor its pellucidity, the lowest adequate extracting degree must be used; and in the second, to cause the malt to yield the whole of its necessary parts, the highest fitting heat must be applied; the whole of the process is, nevertheless, subjected to the governing medium heat of 138 degrees, the highest which admits of voluntary brightness. But where a drink is formed with two mashes only, and boiled off in one entire wort, to keep the due proportion between the quantity of water used, and the heat required in the extracts, and at the same time to allot the proper quantity for what is imbibed by the grist, the most convenient division found, will be three-fifths of the whole quantity of water to be applied to the first mash, and the remaining two-fifths to the other. I know to this, custom may be objected, that the first mash for amber should be a stiff one, in order the better to retain the heat; but this, in the division here proposed, may equally be obtained by a proper allowance made in the attemperating of the water, without affecting the proportion of the heats required, as otherwise must be the case.
From 8 quarters of malt to make 13 barrels of fine ale.
| 13 | Length. | |
| ½ | Boiling half hour. | |
| 12½ | Waste water. | |
| —— | ||
| 26 | Whole water employed, multiplied by | |
| 3 | ||
| —— | ||
| Divided by | 5) 78 | |
| —— | ||
| Gives | 16 | Barrels for the first mash, and leaves |
| 10 | Barrels for the second mash, |
the lowest heat being required in the first extract, and the highest in the last, according to page 194; for the 16 barrels it will be 144, and for the 10 barrels it will contain 164 degrees.
But as the heat of the air occasions a difference in the quantities of hops to be used, and as from hence the extracts are somewhat varied: it has been judged convenient to add the following table: