Malt dried only to 119 degrees, raises no effervescence, and the strongest is generated by malt dried to 176 degrees; the heat produced by this amounts to 40 degrees, but the number of effervescing degrees, in this or any other case, are reached but from success attending our endeavours, ultimately to penetrate the malt by heated water, or not until the grist is perfectly saturated, which, in point of time, generally takes up the whole space of the first mashing and standing; the air, therefore, cannot cause any diminution of heat, an incident which affects considerably every subsequent mash.

The little copper being more distant from the mash tun than the other, the water there prepared, in its passage to the goods, loses some part of its heat. And in proportion to the quantity of water used, to the number of the extracts that have been made, and according as the mashes have more or less consistency, in the same time do they part with more or less of their heat. Observations made separately upon strong and small beer, have shewn the proportions of this loss to be as follows:

For strong beer.

Mashes2d3d4th5th
Heat lost8°12°8°8°

For small beer.

Mashes2d3d4th
Heat lost8°16°20°

A grist not perfectly malted, or one which contains many hard corns, disappoints the expectation of the computed degree, as the volume cannot be such as was estimated from an equal dryness of true germinated grain. It has been observed, that, in perfect malt, the shoot is very near pressing through the exterior skin. By so much as it is deficient in this particular, must it be accounted only as dried barley, or hard corn. I know no better way of judging what proportion of the corn is hard to what is malted, than by putting some in water, the grains not sufficiently grown will sink to the bottom. Were this to be done in a glass cylinder, the proportion between the hard and malted corn might be found with exactness.—The unmalted parts being estimated with regard to their volume, as barley, a quarter of them will be to the barrel of water as 1,56 to 1[31]. Supposing, therefore, that, in the brown beer grist, before mentioned, the proportion of hard corns is of two quarters out of eleven, to discover the true volume of such a grist, the following rule may be used.

2 quarters of hard malt
9 quarters of true malt1,56 volume of
1,74 volume at 130° of dryness—— 1 quarter
——3,12
15,66
3,12 volume of 2 quarters of hard corn
Total——
numb. 11) 18,78 (1,70 true volume of one quarter of thismalt to one barrel of water, and consequently the elevenquarters will fill a space equal to that of 6,47 barrels.