The heat required less (-) the heat of the goods, multiplied (×) by the volume of the goods.
Their sum (z) divided (÷) by the heat of boiling water, (212) less (-) the heat of the air.
Will quote the quantity to be made to boil, or to be brought through (212) the remainder part of the whole liquor for the mash is consequently the quantity to be cooled in.
We may now collect the circumstances of the two brewings, and find the quantity of boiling water, required for their second and subsequent mashes, exclusively of the incidents which will hereafter be mentioned.
The first mash for the six quarters of small beer, had 154 degrees of heat, but this and every mash loses, in the time the extract is parting from it, 4 degrees, which reduces the heat to 150 degrees. The volume of this grist, in its dry state, was 3,42 barrels, but now, by being expanded, and having imbibed much water, it occupies three times that space, or 10,26 barrels; the air is supposed to continue in the same state of 60 degrees of heat. The length and heat to be given to the three remaining mashes, are as follows. (See page 247.)
| Degrees of heat, | 154 | 166 | 170 | 174 |
| Barrels of water, | 14½ | 14½ | 11 | 11 |
| Liquors, | 1st | 2d | 3d | 4th |
| ╰━━⌄━━╯ | ╰━━⌄━━╯ | |||
| 1 wort. | 2 wort. | |||
Second Mash for Small Beer.
| c = | 166 | Heat required in the mash. |
| d = | 150 | Heat of the goods. |
| —— | ||
| c - d = | 16 | |
| n = | 1026 | Volume of the goods. |
| —— | ||
| 96 | ||
| 32 | ||
| 160 | ||
| —— | ||
| c - d × n = | 16416 | |
| c = | 166 | Heat required in the mash. |
| b = | 60 | Heat of the air. |
| —— | ||
| c - b = | 106 | |
| m = | 1450 | Barrels of water. |
| —— | ||
| 5300 | ||
| 424 | ||
| 106 | ||
| —— | ||
| c - b × m = | 153700 | |
| c - d × n = | 16416 | |
| —— | ||
| a - b = 152) | 170116 | (11,19 Barrels of water to be made to |
| 152 | boil out of the quantity allotted | |
| a = 212 | —— | for the second mash. |
| b = 60 | 181 | |
| —— | 152 | |
| 152 | —— | |
| 291 | ||
| 152 | ||
| —— | ||
| 1396 | ||
| 1368 |