Porter. Heat of the Air 40 Degrees. 11 quarters of Malt, 132lb. of Hops for 27 Barrels 1/2, to go out at 3 Worts, 31 Inches above Brass.
| 1761. Nov. 20. 43° | 1761. Nov. 3. 35° | 1761. Nov. 3. 40° | ||
| 1st Liquor. Charge great copper 13 inches above brass, cool in to 17 inches 1/2 above brass, rake 1/2 hour, mash 1 hour, stand 1 hour 1/2, extract expected 153 degrees. | } | 153 | 151 | 154 |
| 2d Liquor. Charge little copper 2 inches 1/2 below brass, cool in to 3 inches above brass, mash 3/4 hour, stand 3/4 hour, heat expected at the tap 154 degrees—1 wort came in great copper 16 inches above brass, boiled 1 hour, went out 13 inches above brass. | } | 155 | 157 | 153 |
| 3d Liquor. Charge little copper 10 inches above brass, cool in to 16 inches above brass, mash 1/2 hour, stand 1/2 hour, the tap to come down 158 degrees—2 wort came in great copper 11 inches above brass, boiled 2 hours, went out 5 inches above brass. | } | 157 | 157 | 158 |
| 4th Liquor. Charge little copper 1 inch 1/2 above brass, cool in to 6 inches 1/4 above brass, mash 1/2 hour, stand 1/2 hour, to come down 160 degrees. | } | 161 | 160 | 161 |
| 5th Liquor. Charge little copper 1 inch 1/2 above brass, cool in to 6 inches 1/4 above brass, mash 1/2 hour, stand 1/2 hour, tap to come down at161 degrees—3 wort came in 25inches above brass, went out 13 inches above brass. | } | 160 | 161 | 160 |
SECTION XIV.
Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances.
When a process of brewing is regularly carried on with two coppers, the worts come in course to boil, as the extracts which formed them are produced. It would be tedious and unnecessary to describe the minutest parts of the practice; which, in some small degree, varies as brewing offices are differently constructed, or the utensils are differently arranged. Without the assistance of a brewhouse, it is perhaps impossible to convey to the imagination the entire application of the rules before laid down, but with one, I hope they need little, if any, farther explanation.
The worts, when boiled, are musts possessing an intended proportion of all the fermentable principles, except air; this was expelled by fire, and until their too great heat is removed, cannot be administered to them.
In musts, which spontaneously ferment, the external air excites in their oils an agitation, which, heating and opening the pores of the liquor, expands and puts in action the internal air they possess. The case is not exactly the same with regard to those musts which require ferments. The air wanted in boiled worts must be supplied by the means of yeast. Was the heat of the wort such, as to occasion the immediate bursting of all the air bubbles contained in the yeast, an effervescence rather than a fermentation would ensue. Now a heat superior to 80 degrees has this effect, and is therefore one of the boundaries in artificial fermentation; 40 degrees of heat, for want of being sufficient to free the air inclosed in the yeast bubbles, and to excite their action, is the other. Within these limits, must the wort be cooled to; and the precise degree, which varies according to the different circumstances they are in, and to the intent they are to be applied to, is, together with the means of procuring this heat, the purport of this section.
Worts, when in the copper, boil at a heat somewhat superior to that of 212 degrees; the more this is exceeded, the stronger the liquor is. The instant the wort is suffered to go out of the copper, it loses more heat than in any other equal space of time after it has been exposed to the air. In the course of the natural day, or in 24 hours, the heat of the air varies sometimes, (especially in summer) as much as 20 degrees. If the wort, after having reached the lowest heat in this interval, was suffered to remain in the coolers, till the return of a greater in the air, it would be influenced by this increase, expand, and be put in action; and, should there be at this time any elastic air in any part of the coolers, which sometimes happens, either from the sediment of former worts, from the backs not being clean swept, or from the wood being old and spungy, the wort supposed to be left to cool, will, by receiving the additional heat from the air, and blending with the incidental elastic air adhering to the coolers, bring on, in a lower degree, the act of fermentation; an accident by the artist called the backs being set.
For this reason, a wort should never be suffered to lay so long as to be exposed to the hazard of this injury, which generally may happen in somewhat more than twelve hours. Thus are we directed to spread or lay our worts so thin in the backs, as they may come to their due temperature within this space; in summer it is sufficient if the backs be covered; in winter a depth of two inches may oftentimes be allowed with safety.