A TABLE of the elements for forming pale ale or amber, at every degree of heat in the air, with the allowance of two degrees of heat, in the first and last extractions.

Heat of
air		Malt’s
dryness		Value of
hops.		Medium heat of the extracts,
and of malt’s dryness.		First
heat.		Last
heat.
35120½138147167
40120¾138146167
451201138146166
501201½138145165
551201½138145165
601202138144164

In summer time, it is sometimes thought better to brew this drink with malts more dried; for conveniency sake, I here insert two examples.

Heat of
air.		Malt’s
dryness.		Value of
hops.		Whole
Medium.		Heat of
first mash.		Heat of
last mash.
601222138142162
601242138140160

For the management of small beer made after amber, see page 197.

Thus having shewn how to ascertain the quantities of the malt, the hops, the water, and the heat to be used, and to proportion them to each other, as the good or bad properties of beers arise from the extracts, and fire is the governing agent, we must now seek the means to administer the right portion of heat, and so to temper the water that is to form the extracts, as not to be disappointed of our intentions. In the calculations made for this purpose, not only the water in the copper, but the value and effect of the grist, as to heat and cold, must be considered.

SECTION X.

An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure.