To Brew Ale with Table Beer after, from the same malt and hops.—The malt should be pale, sweet, and tender, ground coarse, and the hops of a pale bright colour and glutinous quality.
If the ale is for present use, 3⁄4 of a pound of hops to each bushel of malt will be sufficient, but for store ale use one pound per bushel.
The machine being placed ready for use as described in the plate, figure G,[6] put into it as much cold water as will cover the perforated bottom of the extracting cylinder, and light the fire; then put as much coarse ground malt into the perforated cylinder, (see the plate, figure D,) as will three parts fill it, taking care that none goes into the centre, (which centre should be covered, (but only) while putting the malt in, and when mashing the malt,) nor any between the cylinder and boiler.—The malt being put in, pour through the centre as much more cold water as will just cover the malt, then make the fire good, and in one hour after stir the malt well up with a strong mashing stick, for about ten minutes, so that every particle of malt may be divided from the other: let the heat increase to 180 degrees, which you must ascertain by holding the thermometer a minute in the centre part of the machine, and when at 180 degrees of heat, stir the malt again, and after this second stirring, try the heat, and if then at 180 degrees, damp the fire well with some wet ashes to prevent the heat of the mash from increasing, and in 3 hours and a half from the time of lighting the fire, draw off the wort very gently that it may run fine, and put it into one of the coolers, and put all the hops (rubbing them through your hands to break the lumps) on the top of the wort to keep it hot till the time for returning it into the machine for boiling; having drawn off this ale wort, put into the machine through the centre as much more cold water as will cover the grains, brisken the fire, and in half an hour stir up the malt for about ten minutes, and make it 180 degrees of heat as quick as you can, then damp the fire to prevent its getting hotter, and in one hour and a half from the time of putting in the water, draw off this table beer wort gently, that it may run fine, and put it into the other cooler, and cover it over to keep it hot until the time for returning it into the machine for boiling; having drawn off this table beer wort, if you wish to make a third wort, put in as much more cold water into the machine as you think proper, and make it 170 degrees of heat as quick as you can, and draw it off in about an hour after, and put it to the last drawing off, or wort: then take the grains out of the cylinder with a hand shovel as clean as you can, and after, take out the cylinder,[7] and with a birch broom and a little water rince out the boiler clean, and put back the perforated cylinder into the boiler, and then put the first drawing off or ale wort, with all the hops, into the machine cylinder where you have taken the grains from, and cover the machine, but be sure the centre cover is off; make it boil as quick as you can, and let it boil well one hour, then damp the fire and draw it off into a cooler or coolers, which should be placed in the air where it will cool quick. Having drawn off this ale wort, return the second drawing off, or table beer wort, with the third, into the machine to the hops left from the ale wort, stir up the fire and make it boil as quick as you can, and let it boil well one hour, then put out the fire and draw off the wort, and put it into a cooler placed in the air to cool quick; when the worts in the coolers are cooled down to 70 degrees of heat by the thermometer, put the proportion of a gill of fresh thick yeast to every 9 gallons of wort in the coolers, first thinning the yeast with a little of the wort before you put it in that it may the better mix; and when the ale wort is cooled down to 60 degrees of heat, draw it off from the coolers with the yeast and sediment, and put it into the machine boiler (the machine boiler having been previously cleared from the hops and cylinder,) which forms a convenient vessel placed on its stand for the ale to ferment in, which must be kept fermenting in it with the cover off until the head has the appearance of a thick brown yeast on the surface, an inch or two deep, which will take 3 or 4 days;[8] when the head has this appearance, draw off the beer free from the yeast and bottoms into a clean cask, which must be filled full,[9] and when done working, put in a handful of dry hops, bung it down tight, and stow it in a cool cellar. This ale will be fit to tap in 3 or 4 weeks.
The second wort for table beer should be put from the coolers with yeast and sediment into an upright cask, with the cover off or top head out, at not exceeding 60 degrees of heat, and as soon as you perceive a brown yeast on the surface, draw it off free from the yeast and bottoms into a clean cask, which must be kept filled full, and when done working, put in a handful of dry hops, bung it down tight, and stow it in a cool cellar. This table beer will be fit to tap in a week, or as soon as fine.
To make Table Ale.—Mix the first and second worts together, and ferment, and treat it the same as the ale.
To Brew Porter or Brown Beer, with Table Beer after, from the same Malt and Hops.—Use pale and brown malt in equal quantities, ground coarse; and strong brown coloured hops of a glutinous quality. If the beer is for present draught, 3⁄4 pound of hops to each bushel of malt will be sufficient, but if intended for store beer, use one pound to each bushel of malt.
The process of brewing is the same as described for brewing ale with table beer after, except the heat of each mash must not be so high by 10 degrees, on account of the brown malt; the first wort fermented by itself will be stout porter, and fit to tap in 3 or 4 weeks; the second wort will be the table beer, and fit to tap in a week, or as soon as fine; but if you mix the first and second worts together, the same as for table ale, it will be good common porter.
To Brew Table Beer only.—Let your malt be of one sort, of a full yellow colour (not brown malt) ground coarse, and strong brown coloured hops, of a glutinous quality. If for present draught 1⁄2 a pound of hops to each bushel of malt will be sufficient, but if for keeping two or 3 months, use one pound of hops per bushel.
The process of brewing is the same as described for brewing porter and table beer, with the addition of another wort, that is, filling the machine a third time with water before you take out the grains, and treating the third mash the same as the second.