The Theory and Practice of Brewing

by Michael Combrune

30 barrels 3/4 to go out 56 inches above brass.

		Grist	3,42
		Water	)14,50
			——
			17,92
Volume of grist	3,42
	3
	——
	10,26			4° for effervescence.
	7	effervescing degree		1° for hard corns
		for malt at 130		3° for new malt hot
	——	(see table page 292.)		—
				8° to be deduced
17,92) 71,82		(4 degrees of heat		from the first
7168		gained in the mash		cooling in.
——		by effervescence.
14

Mashes	1st	2d	3d	4th
Deg. of heat.	154	166	170	174	See p. 248.
Whole quantity of water used, barrels	14½	14½	11	11	See p. 280.
Quantity to be cooled in, barrels	3½	3¼	2½	2¼	See p. 280.
Boiling water by calculation	——	——	——	——
charged, barrels	11	11¼	8½	8¾	See p. 280.
Allowances for incidents;
	G. C[35]	G. C.[36]	L. C.[36]	L. C.[36]
inches;	less 2;	more 2;	more 4;	more 5.

These computations, perhaps, will appear more troublesome than they really are; but, besides the facility which exercise always gives for operations of this kind, the satisfaction of proceeding upon known principles, will, I hope, encourage the practitioner to prefer certitude to doubt. One advantage must greatly recommend it, and at the same time secure the uniformity of our malt liquors; tables for each sort and season may be made beforehand, and will serve as often as the circumstances are the same. The trouble of the computations will by that means be saved, and by collecting together different brewings of the same kind, the artist will, at any time, have it in his power to see what effect the least deviation from his rules had upon his operations, and to what degree of precision he may hope to arrive.

That nothing may be wanting in this work, to facilitate the intelligence thereof, I shall insert the method of keeping the account of actual brewings, made according to the computations I have here successively traced down. The first column contains the charges of the coppers, and the numbers computed; the next, the brewings made from these numbers, with their dates, and the degrees of heat found by observation; the variations occasioned by unforeseen incidents are supposed to be allowed for, at cooling in, by the artist, upon the principle, that each inch of cooling in answers to four degrees of heat. Noting in this manner the elements of every brewing we make, when the drink comes into a fit state for use, we are enabled to compare our practice with the principles which directed it; by this means, experiments constantly before our eyes will be the most certain and best foundation for improvement.

Small Beer. Heat of air 60 Degrees. 6 quarters of Malt, 36lb. of Hops, for 30 Barrels 3/4, to go out 56 Inches above Brass.

		Observations.
		1760. June. 27.	1760. June. 30.	1760. Aug. 3.	1761. July. 3.	1761. July. 3.
1st Liquor. Charge great copper,2 inches 1/2 above brass; coolin to 13 inches 1/2 above brass,rake 1/2 hour, mash 1 hour,stand 1 hour 1/2, heat of theextract intended 150 degrees.	}	151	149	150	153	150
2d Liquor. Charge great copper7 inches above brass, cool into 13 inches 1/2 above brass,mash 3/4 hour, stand 3/4 hour,heat intended 162 degrees—1wort came in 33 inches abovebrass, boiled 1 hour 1/2, wentout 28 inches above brass.in to 13 inches 1/2 above brass,	}	161	163	163	148	162
3rd Liquor. Charge little copper3 inches 1/2 above brass, cool in to 13 inches above brass,mash 1/2 hour, stand 1/2 hour, heat expected 166 degrees—2	}	166	165	165	167	15
4d Liquor. Charge little copper10 inches 1/2 above brass, cool in to 13 inches above brass,mash 1/2 hour, stand 1/2 hour, heat expected 170 degrees—2wort came in 39 inches above brass, boiled down to 28 inchesabove brass.	}	166	165	165	167	15
Length 31 barrels.