| The mash gauged just before the tap was set | 26,25 | Inches. |
| Allowed for the space under the false bottoms | 0,66 | |
| —— | ||
| 26,91 | ||
| Inches taken up by the water of the first mash | 18,70 | |
| —— | ||
| Space occupied by these 8 quarters of malt | 8) 8,21 | Inches of |
| —— | mash tun. | |
| Space occupied by one quarter | 1,02 | |
| 17,60 | ||
| —— | ||
| 6120 | ||
| 714 | ||
| 102 | ||
| —— | ||
| 17,9520 | Gallons of | |
| water equal in volume to one quarter of this malt. | ||
| Excise gauge without the bills of mortality. | ||
| If 7,00 | 8,05 | 34 |
| 34 | ||
| —— | ||
| 3220 | ||
| 2415 | ||
| —— | ||
| 7,00)273,70 | ||
| —— | ||
| 39,10 | Expansion of the barrel of | |
| water out of which 1/7th, | 5,58 | is to be deducted for |
| evaporation. | —— | |
| Remains, | 33,52 | for the barrel of water |
| reduced, which the quarter of malt, or 17,95, is to be compared to. | ||
Excise gauge within the bills of mortality.
| If 7,0 | 8,05 | 36 |
| 36 | ||
| —— | ||
| 4830 | ||
| 2415 | ||
| —— | ||
| 7,00)289,80 | (41,44 Expansion of one barrel of water, | |
| 2800 | ||
| —— | 592 1/7th to be deducted for evaporation. | |
| 980 | —— | |
| 700 | 35,52 Barrel of water reduced, which the quarter of malt, or 17,95 is to be compared to. | |
| —— | ||
| 2800 | ||
| 2800 | ||
| —— | ||
| 17,95)33,5200(1,86 | Quantity of malt dried to 140 degrees equal to one barrel of water. | |
| 1795 | ||
| —— | ||
| 15570 | ||
| 14360 | ||
| —— | ||
| 12100 | ||
| 10770 | ||
| —— | ||
| 1330 | ||
| 17,95)35,3700(1,97 | Quantity of malt dried to 140 degrees, equal to one barrel of water, according to the excise gauge within the bills of mortality. | |
| 1795 | ||
| —— | ||
| 17420 | ||
| —— | ||
| 12650 | ||
| 12565 | ||
| —— |
Having found the volume of malt at two distant terms of dryness, we might divide the intermediate degrees in the same manner as we have done before, could the certainty of these calculations be entirely depended upon; but as some allowances have been made without immediate proof, how near soever truth the result thereof may from experiments appear, it may be proper to point out what is wanting to make our suppositions satisfactory.
Some part of the calculation depends on the quantity evaporated; this, in the same space of time, may be more or less, as the fire under the water is brisk or slow, or as the weight of the atmosphere differs. The gauges are taken at the time the malt and water are in contact, and more or less water may be imbibed in proportion, both of the dryness and age of the malt; water as a fluid, malt as a porous solid body, must differ in their expansion, but in what proportion is to me unknown; effervescence may be another cause of want of exactness; the different cut the malt has had in the mill, its being or not being truly prepared, and lastly the difference as to time, of the mashing or standing of the grist, prevent our relying wholly upon the calculation. It is, however, not improbable that some of these incidents correct one another. Since 1,70 quarter of malt dried to 125 degrees are equal to one barrel of water, and 1,86 quarter of malt dried to 140 have the same volume, the difference being but 16 parts out of 100, the whole of the error cannot be very great, and one quarter six bushels of malt may, at a medium, be estimated of the same volume with one barrel of water. But, as experience is the surest guide, I have, from a very great number of different brewings, collected the following proportions, and repeatedly found them to be true. I have added, in the table, the weight malt ought to have, at every degree of dryness.
A TABLE shewing the quantity of malt of every degree of dryness, equal to the volume of one barrel of water, and of the mean weight of one quarter in proportion to its dryness.