| 165 | Heat of 5th mash. | ||
| 160 | Heat of Goods. | ||
| —— | |||
| 5 | |||
| 18,96 | |||
| 165 | Heat of 5th mash. | —— | |
| 40 | Heat of air. | 30 | |
| —— | 45 | ||
| 125 | 40 | ||
| 9,00 | Barrels of water. | 5 | |
| —— | —— | ||
| 114500 | 9480 | ||
| 9480 | |||
| —— | |||
| 172)123980 | (7,20 Barrels of water to be made to boil for the 5th mash. | ||
| 1204 | |||
| —— | |||
| 358 | |||
| 344 | |||
| —— | |||
| 140 | |||
The liquors of this brewing of brown beer must therefore be ordered in the following manner:
| Barrels of boiling water, | 15¼ | 6 | 9½ | 7 | 7 |
| Barrels of cold water, | ¾ | 2 | 2½ | 2 | 2 |
| —— | —— | —— | —— | —— | |
| 16 | 8 | 12 | 9 | 9 | |
| Liquors, | 1st. | 2nd. | 3rd. | 4th. | 5th. |
What in the brewery is generally called cooling in, must be settled for this brewing according to the number of barrels of cold water specified as above, the incidents hereafter to be noticed excepted.
Each of these calculations may be proved in the same manner as was done before. This method of discovering the proportion of water to be cooled in, deserves, on account of its plainness and utility, to be preferred to any other, which depend only upon the uncertain determination of our senses.
SECTION XII.
OF MASHING.
Of late years, great progress has been made towards perfecting the construction and disposition of brew-house utensils, which seem to admit of very little farther improvement. The great copper, in which the waters for two of the extracts receive their temperature, is built very near the mash tun, so that the liquid may readily be conveyed to the ground malt, without losing any considerable heat. A cock is placed at the bottom of the copper, which being opened, lets the water have its course, through a trunk, to the real bottom of the mash tun. It soon fills the vacant space, forces itself a passage through many holes made in a false bottom, which supports the grist, and, as the water increases in quantity, it buoys up the whole body of the corn.