Skip to main content

Full text of "The theory and practice of brewing"

See other formats 


\   r 


sm 


;#^&' 


Jtvyic^ii^ 


m^M^ 


y 


Jolm  JVJtitm 


5 


niix*^. 


IN  TME  CUSTODY  OF  THE 

BOSTON     PUBLIC   LIBRARY. 


SHELF    N° 

ADAMS, 

103, 1'f 


\ 


&>■■( 


/ 


Jr/pri  Jc/riiuJ 


THE 


rHEORT  iciA  PRACTICE 


O    F 


BREWING, 

By    MICHAEL    COMBRUNE,    Brbwer. 

Printed  with  Permiffion  of  the  M  a  st  £  r.  Wardens,    and  Court  of 
Assistants   of  the  Worfhipful  Company  of  BREWERS. 


LONDON: 

Printed  by  J.  Haeirkorn. 

Sold  by  R.  and  J.  Dodsley  in  Pall-Mall;  T.  Becket  and 
P.  A.  de  HoNDT  at  Tully's  Head  in  the  Strand :  and 
T.  Longman   in  Pater-Nofter  Row. 


M  D  C  C  L  X  H. 


v  I 


< .  .•• 


77)is  Book  is  entered  at  Stationers  Hall,    and 
every  Copy  is  ftgned  by  the  Author. 


T    O 

DOCTOR  PETER  SHAW 

PHYSICIAN  to  his  MAJESTY, 

Fellow  of  the  Royal  College  of  Physicians  of  London, 
and  of  the   Royal  Society. 

SIR, 

TH  E  brewing  of  malt  liquors  has  hitherto  been  con. 
ducked  by  fuch  vague  traditional  maxims,  that  an 
attempt  to  eftabliili  it's  pradice  on  truer  and  more 
fixed'  principles,  muft,  like  every  new  eflay,  be  attended 
with  difficulties. 

Your  works,  Sir,  will  be  lafling  monuments,  not  only  of 
your  great  abilities,  but  alfo  of  your  zeal  for  tlie  improve- 
ment 


ment  of  the  arts,  nmnufadlures  and  commerce  of  your 
country.  You  will  therefore  permit  me  to  place,  under  your 
patronage,  this  treatife,  which,  if  it  can  boaft  no  other  me- 
rit, has  that,  of  having  been  undertaken  and  finifhed  by 
your  advice  and   council. 

Some  favor,  I  hope,  will  be  fhewn  for  this  diftant  en- 
deavour, to  imitate  the  laudable  example  you  have  fet,  and 
whatever  be  the  fuccefs,  I  (hall  ever  glory  in  the  op- 
portunity it  has  given  me,    of  profefling  myfelf  publickly, 


SI  R, 


Your   ntoft  obedienty 


and  mofi  ohjiged  humble  Servant^ 


Hampftead,  Middlefex, 
December  15,  lySl' j 


MICHAEL   COMBRUNE. 


THE 

CONTEiNTS 

PART     I. 

Explanation  of  technical  terms.  p.   i 

SECTION     1. 


Of  Fire. 

'3 

SECTION 

II. 

Of  Air. 

17 

SECTION 

III. 

Of  Water, 

22 

SECTION 

IV. 

Of  Earth. 

29 

SECTION 

V. 

Of  the  Tkermometer. 

30 

SECTION 

VI. 

Of  the  Vine,  its 

fruits  and  juices. 

40 

SECTION 

VII. 

Of  fermentation 

in  general. 

49 

SECTION 

VIII. 

Of  artificial  fermentation. 

62 

SECTION 

IX. 

Of  the  nature  of  Barley. 

71 

SECTION 

X. 

Of  Malting. 

a 

76 
SECTION 

iv  CONTENTS. 

S  E  C  T  I  ON    XI. 

Of  the  different  properties  of  Malt.  P*  9^ 

SECTION    XII. 

Obfervations  on  defeSlive  Malts.  105 


PART    11. 

S  E  C  T  I  O  N    I. 

Of  the  heat  of  the  Air,   gs  it  relates  to  the  praSlical  part  of 
Brewing.  '  120 

SECTION    n.    , 

Of  Grinding.  .131 

SECTION    III. 

0/  Ext  ration.  1^2 

SECTION    IV. 

Of  the  nature  and  properties  of  Hops.  1  65 

s  E  c  T  r  O  N    V. 

Of  the  lengths  necejary  to  form  Malt  Liquors  of  the  fever  al  deno- 
minations. 177 

SECTION    VI. 

Method  »f  calculating  the  height  in  the  Copper  at  which  Worts  are 
to  go  out.  180 

SECTION    VII. 
Of  Bailing.  184 

SECTION 


CONTENTS. 

SECTION     VIII. 

Oj  the  quantity  of  Water  wafled-^  and  of  the  application  of  the  pre- 
cedent rules  to  two  different  proceffes  of  brewing.  p.   igo 

SECTION    IX. 

Of  the  divifion  of  the  Water,  for  the  refpeSiive  Worts,  and  MaJJ:>es, 
and  of  the  heat  adequate  to  each  of  tbcfe.  1 94 

SECTION    X. 

An  enquiry  into  the  ijolume  of  Malt ,    in  order  to  reduce  the 
grijl  to  a  common  meafure.  203 

SECTION    XI. 

OJ  the  proportion  of  cold  ivater ,    to  be  added  to  that  "which  is 
boiling-,  in  order  to  obtain  the  dejired  heat  in  the  extraB.     2 1 9 

SECTION    XII. 

Of  Mafjing.  231 

SECTION     XIII. 

Of  the  Incidents,  which  caufe  the  heat  of  the  extraSl  to  vary  from 

ike  calculation,  the  allowances  they  require,  and  the  means  to 

obviate  their  effeSls.  234 

SECTION    XIV. 

Of  the  difpoftion  cj  the  Worts  when  turned  out  of  the  Copper,  the 

thicknfs  they  P^ould  be  laid  at  in  the  backs  to  cool,  and  the  heat 

they  jhould  retain  for  fermentation^  under  the  fever  al  circum- 

flances.  247 

SECTION    XV. 

Of  Teaji,  its  nature  and  contents,  and  of  the  manner  and  quanti- 
ties, in  which  it  is  tc  be  added  to  the  worts,  252 

SECTION 


vi  CONTENTS. 

SECTION    XVI. 

Of  praSiicalfermentattony  and  the  7nanagement  of  the  fever  al  malt 
liquors y  to  the  period  at  which  they  are  to  be  deanfed  or  put  into 
the  cafki.  p.  258 

SECTION     XVII. 

Of  the figm  generally  employed  in  the  precejfes  of  brewing,  and  their 
comparijon  with  the  foregoing  Theory  and  Pratlice.  266 

SECTION    XVIII. 

An  enquiry  into  what  may  be,  at  all  times,  a  proper  Stock  of 
Beer,  and  the  management  of  it  in  the  Cellars.  269 

SECTION     XIX. 

Of  Precipitation  and  other  Remedies,  applicable  to  the  difeafes  in- 
cident to  Beers.  2.yi 

SECTION    XX. 
OfTaJle,  279 

Appendix,  2 15 


®  #  ®  @  ^ 
^  '^  ^  ^ 

m 


THE 

PREFACE. 

^T'HE  difference  that  appears  in  the  feveral  proceffes  of  brew- 
ing,   though  executed  with  the  fame  materials,    by  the  Jame 
perfons,  and  to  the  fame  intent,  is  generally  acknowlrdged.      The 
uncafinefs  this  mufi  cecafton  to  thofe,  who  are  charged  with  the  di~ 
reSii've  part  of  the  bufinefs,  caiinot  be  fnall :    and,   the  more  de- 
Jirous  they  are  of  well  executing  the  charge  incumbent  on  them,  the 
greater  is  their  difappointment ,  when  frufl rated  in  their  hopes.    To 
renlQve  this  uncertainty,  no  fnethod  feems  preferable  to  that  of  ex- 
periment, as  it  is  that  alone,  which  can  eftablijl)  this,    and  any 
other  art,  upon  a  folid  foundation.     But  thofe,  who  have  the  cou- 
rage, and  grudge  neither  time  nor  expence,  to  multiply  and  to  vary 
their  trials,  too  often  acquire  the  name  of  idle  refiners,  and,    what 
isworfe,  too  frequently  deferve  it.     The  operations  of  nature  elude 
fuperficial  enquiries.      Where  we  '  have  few   or  no  principles  J  or 

our  guides^  many  experiments  are  made,  which  tend  only  to  con- 
found or  deceive.     Effects  feen,  withut  a  fufficient  knowledge  of 

their  caufes,  mufi  often  be  negleBed  or  viewed  in  an  improper  light  j 

thoje  that  are  remembered  are  feldom  faithfully  reported^  and,  for. 

want  of  difiinguijhing  the  feveral  circumfiances  that  attend  them^ 

become  the  fupport  of  old  prejudices,    or  the  foundation  of  new 

enes. 

Whoever  is  attentive  to  the  praSlical  part  of  brewing  will  foon 

he  convinced,  that  heat,  or  fire,  is  the  principal  agent  therein,  as  this 

A  element 


ii  77j^      preface. 

element  u.f;d  in  a  greater  or  lefs  degree^  and  differently  applied,  is 
the  occajion  of  the  greatejl  part  of  the  variety  we  perceive.  "Tis 
but  a  few  years  fince  the  thermometer  has  been  found  to  be  an  in- 
jlrument  fufficientiy  accurate  for  any  purpofes,  where  the  meafure 
of  heat  is  required.  And  as  it  is  the  only  one,  with  which  we 
are  enabled  to  examine  the  procejfes  cf  brewing,  and  to  account  Jor 
the  difference  in  the  effeSlSy  a  theory  of  the  art  founded  onpraSiice 
mujl  be  of  later  date  than  it. 

So  long  fince  as  the  year  1 74  r ,  /  began  this  enquiry,  and  ne- 
ver negledled  any  opportunity  to  confult  the  artifts  of  the  trade,  or 
to  try  fuch  experiments  as  I  conceived  might  be  conducive  to  my 
purpofe.  It  is  needle fs,  perhaps  Jloameful,  to  mention  their  number y 
or  to  fpeak  of  the  many  dif appoint tnents  I  met  with  in  this  purfuit. 
Jlt  lafl,  flattering  myfelf  with  having  colleBed  the  true  theory, 
affifled  and  encouraged  by  men  of  abilities,  1  thought  it  fit  the  pub- 
lick  JJjould  judge  whether  1  had  fucceeded  in  my  endeavours,  and  in 
1758  tlie  Effay  on  brewing  was  fubmitted  to  them^  either  for 
their  approbation,  or  that  the  errors  therein  might  be  pointed  out. 
I  have  had  no  reafon  to  repent  of  my  temerity,  fince  the  novelty,  more 
perhaps  than  the  merit  of  this  performance,  has  engaged  the  atten- 
tion, I  may  add,  the  favor  of  fome  good  judges.  They  have  al- 
lowed my  principles  to  be,  at  leaf,  plaufible,  and  their  agreement 
with  praBice  has  fince  repeatedly  convinced  me,  that  they  could  not 
he  far  from  truth. 

The  EJJ ay  jiijl  mentioned,  revifed  and  correSled,  naturally  forms 
thefirfi  part  or  theory  of  the  prefent  treatife.  1  he  fecond  part  is  in- 
tirely  praSlical.     After  giving  a  fhort  idea  of  the  whole  procefs,  1 

re- 


lis      PREFACE.  ilr 

re  fume  its  different  branches  in  as  many  chapters,  and  endt-a-Tsour  t$ 
lead  thepraSlitioner  by  the  hand,  fo  that  he  may,  in  every  part,  at 
all  times,  and  under  a  variety  ofcircumjlances,  knew  what  he  is 
to  do,  and  never  be  difappwited  in  his  obje£l.  As  hopi  are  much 
more  unjlable  in  their  prices  than  many  other  commodities,  a  rule 
is  attempted  to  direB  the  purchafing  of  them,  Tables  JJxwing 
the  lengths  oj  all  forts  of  beers  and  ales,,  to  be  made  at  all 
the  different  prices  expeSfed,  and  the  profits  accruing  therefrom  are, 
for  the  fame  reafons,  exhibited.  Previous  to  any  brewing,  I  fo^ 
how  to  afcertain  numerically  the  proper  heat  for  every  mafJ.\  the 
means  to  obtain  fuch  a  heat,  and  lafily,  the  true  quantities  of 
water  ncceffary  for  this  end.  Wafle  of  fuel  or  of  labour  will, 
by  this  means,  be  prevented.  I  examine  how  long  worts  are  to  boil, 
the  heat  they  are  to  arrive  at  in  order  to  ferment,  what  quantity  of 
yeafi  is  necefjary  to  forward  this  operation,  and  by  what  rules  the 
artifi  may  be  enabled  to  brew,  in  coppers  of  any  dimeifions,  as  foo?i 
as  the  gauges  thereof  are  delivered  to  him,  every  kind  of  malt  li- 
quor, and  efpecialiy  pale  ales  or  amber,  where  the  art  may  be  f aid 
to  be  carried  to  its  greatefl  height. 

As  much  damage  enfties  from  cellars  not  being  attended  to,  a  me- 
thod of  determining  the  proper  flocks  for  them  cannot  be  thought 
ufelej's.  Beers  may  incidentally  be  liable  to  difeafes,  either  by  neg- 
leSl,  by  being  ufed  too  foon,  or  by  being  too  long  kept,  and  there  are 
few  houfes,  dealing  in  porter,  that  do  not  experience  how  dearly  they 
pay  for  the  remedies  applicable  to  fuch  cafes.  As  the  fervants  to 
whom  they  apply  for  that  purpfe,  are  no  ways  acquainted  with 
the  proportions  of  the  confiituent  parts  of  beer s^  or  with  the  effects 

A  a  re- 


iV  77^^      P     R     E     F     A     C     E. 

4'ejulttng  therefrom  J  it  has  been  thought  a  duty  to  dtfclofe  this  lit- 
tle fciencey    that    the  perfons  concerned   may   relieve  themfthes, 
and  to  ingredients,  cjten  inefficacious,  fometimes  hurtful,  Jubjlitute 
fuch   as    are  wholcfome,    and  at  the  fame  time  the  mofl  condu- 
cive to  their  purpofe. 

To  prevent  errors  is  a  means  of  rendering  remedies  ufelefs, 
at  leafl  lefs  expenfive.  As  the  principal  'view  and  intent  of  this 
work  is  to  purfue  the  methods  of  obtai?iing  fine  and  pellucid 
beers,  and  of  brewing  them  fo,  that  the  whole  of  the  fermentable 
parts  of  the  malt  may  be  extraSled  and  the  liquor  become  fit  for 
ufe  at  the  defired  feafon,  the  expence  of  ifmglafs  ufed  for  brown 
beers  mujl  be  greatly  lefjened,  atid  the  train  of  noflrums  fo  gene- 
rally applied  by  coopers  in  great  mcafure  avoided',  the  beer  will 
he  poffefed  of  all  the  Jlrength  it  is  fufceptible  of,  the  expence  of  ever 
large  Jlqfks  become  needlejs,  and  the  weight  of  what  in  the  brew- 
ery is  termed  an  hofpltal,  by  this  means,  removed. 
'  ■  Info  extenfive  a  branch  of  bufmefs,  fome  benefit  mifl  accrue  to 
the  publick,  from  its  being  carried  on  in  a  juft  and  uniform  man- 
ner, and  our  malt  liquors  will  better  deferve  the  name  of  wine. 

Boerhaave,  Shaw,  Alacquer,  and  mojl  of  the  great  majlers 
in  chemi/iry  are  Jar  from  limiting  that  name  fo  the  liquors  pro- 
duced from  the  juice  (f  the  grape  ;  they  extend  it  to  all  fermented 
vegetable  juices,  which,  on  dijlillation,  yield  aji  ardent  fpirit, 
■and  look  on  the  frength  and  faculty  wine  has  to  cherijh  nature,  and 
prsferve  itfelf,  to  be  in  proportion  to  the  quantity  it poffeffes  of  this 
liquid  generally  termed  fpirit  of  wine.  This,  when  thoroughly 
pure  and  dcphlegmated,    is  one  and  the  fame,   whatever  different 

vege. 


rfjz       PREFACE. 

vegetable  it  is  produced  from.  Barley  wines  pojfefs  the  fume 
fpirituous  principle,  "which  is  the  pre/erva  five  part  of  the  tnojl  va- 
luable foreign  wines,  with  a  power  of  being  brewed  fuperior  or  in'- 
Jerior  to  them  in  quality,  and  the  other  conftituent  parts  of  beer; 
be  fide  the  ardent  fpirit  jiijl  mentioned,  will  not,  I  believe,  be  efteemed 
lefs  whokfome,  than  thofe  which  make  up  the  whole  of  grape  wine. 

The  rcafons  why  Great-Britain  hath  not  hitherto  furnified  fo- 
reign nations  with  this  part  of  her  produSl,    but  more  efpecially 
ber  feamen,  are  obvious.     Our  mariners,  when    at  home,   do  not 
diflike  beer,  either  ai  to  their  palates  or   its  effeSis  on  their,  con- 
(litution ;    but,  when  abroad,   fpirituous  liquors,    or  new  wines, 
often  the  produSl  of  an  enemy  s  country,  arefubflituted  in  lieu  there- 
of.    It  is  a  principal  duty  in  all  commanders  of  fJnps  to  maintain 
their  people  in  health,  at  the  eafiejl  expence.     The  difufe  of  beers, 
on  thefe  occafions,  has  been  owing  to  the  imcertainty  of  the  prin- 
ciples by  which  they  were  brewed;  the  maintaitiing  them  found,  in 
long  voyages  and  in  hot  climates,    could  not  he  fiificiently  depended 
upon ;    and  it  was  alfo  ^fuppofed  that  they  could  not  be  procured  at 
fo  eafy  a  rate  as  wines,  brandies,  or  rums  are  pur  chafed  abroad, 
The  firft  of  thcfe  objeSlions  the  author  hopes,   by  this  work,  to  re- 
move;'and,  were  all  the  duties  to  be  allowed  on  what  would  be  brew- 
ed for   thii  purpofe,    our  feamen  might  be  furnijloed  with   beer 
Jlronger   than  SpaniJJi  wine,    and   at  a  Lfs  expence,    the  mean 
prices  of  malt  and  hops  being  taken  for  fevcn  ytars.     It  is  true 
that,  in  times  of  peace,  the  feamen  in  his  Majejlfs  fervice  are  not 
very  numerous,  but  the  number  of  thofe  then  employed  by  the  mer- 
chants is  very  confiderable.     Ijloould  not  have  prefumed  to  mention 

this. 


V4  7h2       P     Pv     E     F     A     C     E. 

thii^  but  becaufe  of  the  encouragement  that  is  given  to  the  exporta- 
tion of  corn  and  to  the  ufe  of  fails  of  Britijh  manufadlure.  It  is 
computed  that,  in  England  and  Pfales,  are  brewed  three  milUofis  five 
hundred  thoufand  quarters  of  malt  yearly,  for  which  purpofe  up- 
ivards  of  one  hundred  and ff  teen  thoufand  weight  of  hops  are  ufed. 
*The  fcheme  here  propofed  might  become  a  means  of  encreafmg  the 
(onfumption  of  the  growth  of  our  country,  viz.  of  barley,  to  more 
than  one  hundred  thoufand  quarters,  and  of  hops  to  between  four- 
teen and  fifteen  thoufand  weight  annually. 

Whether  this  be  an  objeSl  deferving  the  attention  of  the  legifiative 
power,  or  of  the  landed  inter efi,  and  what  might  be  the  proper  means 
to  put  it  fucceffidly  in  proBice,  are  confiderations  which  do  not 
belong  to  this  place;  it  being  fufficient  here  to  point  out,  how 
univerfally  beneficial  it  is  to  efiablijh  the  art  of  brewing  on  true  and 
invariable  principles. 

'This  being  the  firfi  attempt,  that  has  been  made,  to  reduce  this 
art  to  rules  and  principles,  the  Author  hopes  he  has  ajuft  claim  to  the 
indulgence  of  the  public,  for  any  errors  he  unwillingly  may  have 
adopted,  and  far  from  believing  that  there  is  no  room  left  for  future 
improvements,  he  recommends  it  to  thofe,  who,  bleffed  with  fuperior  ta- 
lents and  more  leifure  than  himfelf,  may  be  inclined  to  try  their  skill 
in  the  fame  field,  to  follow  clofely  the  fieps  of '^atmki.,  and  not  to 
txpe£i  (ver  to  overtake  her. 


A  Copy 


A  Cop7  of  Doctor  Shaw's  Letter,  on  pe- 
rufing  the  Essay  beforementioned. 

Dear  Sir, 

/  have^  with  pleafure  and  improvement,  read  over 
your  manufcript ;  and  Jhoud  be  glad  to  fee  fome 
other  trades  as  jujlly  reduced  to  rules  as  you  have  done 
that  of  brewing :  which  would  not  only  be  making  a 
right  application  of  philofl-hical  knowledge,  but,  at  the 
fame  time,  accofnmodate  human  life,  in  many  refpeSfSy 
wherein  it  is  fill  deficient.  Perhaps  your  example  may 
excite  fome  able  men^  to  give  us  their  refpeSiive  tra- 
des, in  the  form  of  fo  many  arts.  For  my  own  party 
having  long  wif>ed  to  fee  fome  attempts  of  this  kind,  for 
the  good  of  fociety  in  general,  I  cannot  but  he  particu- 
larly pleafed  with  the  nature,  deftgn,  and  execution  of 
your  EJfay,  and  am. 

Dear  Sir, 

Your  obliged  Friend, 

Pall-Mall,  July  20, 

*7s8.  and  humble  Servant, 

PETER   SHAW. 


(     i^     ) 


INTRODUCTION. 

AN  enquiry  into  the  antiquity  of  the  art  of  brewing  would 
certainly  be  a  curious,  but,  I  fear,  a  very  ufelefs  refearch. 
In  all  probability,  the  inhabitants  of  the  northern  co\intrics, 
foon  after  they  fettled  there,  found  out  a  method  of  obtaining  a 
liquor  from  grain,  fimilar  to  wine,  and  indeed  the  mention 
of  beers,  or  barley-wines,  by  fome  hiftorians,  who  treat  of  the 
colder  parts  of  the  globe,  where  grapes  will  not  ripen,  feems 
to  put  this  matter  beyond  doubt.  However  we  have  no  reafon 
to  believe  that  they  arrived  at  any  great  degree  of  perfedlion 
in  their  art ;  for  though  the  brewer's  company  at  London 
were  incorporated  in  the  year  1427,  and  a  company  of  the 
fame  nature  was  eftablifhed  in  France,  many  years  before,  yet  it 
is  certain,  there  was  no  good  beer,  either  in  France,  or  even 
in  England,  till  much  later. 

The  bufinefs  of  brewing  formerly  was,  and  now  generally  is, 
in  the  hands  of  men  unacquainted  with  chemiftry,  and  not 
confcious  ihcit  their  art  has  any  relation  to  that  fciencc, 
though  it  is  in  reality  a  confiderable  branch  of  it.  For 
want  of  a  due  knowledge  of  the  elements  and  inftruments 
necefTary  in  brewing,    and  from  never  once  imagining,    that 

a  there 


X  INTRODUCTION. 

there  were  certain  fixed  and  invariable  principles,  on  which 
they  ought  to  proceed,  the  advances  the  brewers  made  in  their 
art  could  not  but  be  flow. 

In  the  reign  of  queen  Elizabeth,  malt  began  to  be  better 
made,  and  hops  to  he  ufed  ;  by  the  addition  of  thefe,  the  li- 
quor was  capable  of  being  longer  kept,  and  acquired  the 
advantage  of  being  meliorated  by  time.  The  fuperiority  of 
thefe  two  vegetables,  over  all  others,  for  the  purpofes  of  brew- 
ing, being  known  and  afcertained ,  the  legiilativc  power 
prohibited  the  ufc  of  any  thing  elfe  in  the  compolition  of  beer. 
This  law  was  certainly  of  the  greatelt  utility;  by  it,  all  fophiftica- 
tion  was  prevented,  and  our  beers  became  the  bcft  in  Europe. 
But  ftill  a  great  difference,  in  point  of  excellency,  was  obferved  in 
the  fame,  but  chiefly  in  diflerent,  places  ;  this  was  in  a  great 
meafure  owing  to  a  want  of  principles  and  rules  to  diredt  the  ar- 
tifls,  according  to  the  variations  of  the  malt  in  point  of  drynefs, 
or  of  the  feafons  of  the  year  in  that  of  heat.  The  fame  fault  ftill 
fubfifls,  the  Thermometer  not  being  more  generally  ufed,  an 
inflrum^nt,  which,  as  it  is  now  brought  to  perfecfiion,  for  the 
afcertaining  the  value  of  the  degrees  of  heat,  is  the  only  one 
which  the  brewer  can  with   certainty  govern  himfelf  by. 

The  defigns  of  all  brewers  are  ;  i .  To  extraft  the  fermen- 
table parts  of  the  malt,  in  the  moft  perfed  manner.  2.  To 
add  hops  in  fuch  proportion,  as  experience  teaches  them  will 
preferve  and  meliorate  the  beer.  And,  3.  To  employ  fuch  a  pro- 
portion of  yeaft,  as  is  fufficient  to  obtain  a  complete  fermentation. 

Perhaps 


INTRODUCTION.  xi 

Perhaps  it  will  be  faid,  that  thefc  three  particulars  are  already 
fiifliciently  underftood,  and  that  it  would  be  a  much  more  ufc- 
ful  work,  to  publifli  remedies  for  the  imperfedions  or  difeafes, 
that  beer  is  naturally  or  accidentally  fubje<3:  to,  and  which  at 
prefcat  are  deemed  incurable,  fuch  as  cloudinefs,  &c.  But 
if  the  three  defigns,  above  laid  down,  be  executed  according 
to  the  rules  of  clicmilhy,  fuch  remedies  will  not  be  wanted  ; 
for  beer  brewed  upon  true  principles  is,  neither  naturally  nor 
accidentally,  fubjcdl  to  cloudinefs,  nor  to  many  other  diforderj 
often  perceived  i_n  it.  Hence  it  is  evident,  that  fome  know- 
ledge of  chemiftry  is  abfolutely  neceflary  to  complete  the 
brewer,  as,  without  the  informations  acquired  from  that  fciencc, 
he  muft  be  unqualified  to  lay  down  rules  for  his  pradice, 
and  to  fecure  to  himfelf  the  favor  of  the  publick. 

From  true  principles  fuch  a  method  of  brewing  in  winter, 
may  be  deduced,  that  the  beer  fliall  be  lit  for  ufe,  at  any 
limited  period  of  time,  and  in  fummer,  the  procefs  be 
carried  on  with  more  fucccfs  than  it  generally  is,  I  do 
not  mean  to  infinuate  that  brewing  can  be  better  executed  in 
fummer  than  in  winter;  but  only  that,  if  neceffity  requires  it, 
the  operation  may  be  performed,  to  a  fallicient  degree  of  per- 
ffdion,  and  much  longer  than  isufual,  in  the  firil:  of  thefe feafons. 

Before  we  proceed,  it  may  be  neceflary,or  atleafl:  convenient,  to 
explain  fome  few  terms,  and  to  trace  the  j^ropertiesof  fiie,  air  and 
water,as  far  as  they  relate  tobrewing.  I  have  not  fcrupled  to  make 
ufe  of  all  the  affiflance  I  pofiibly  could  obtain,  from  the  authors, 

a  2  who 


xii  INTRODUCTION. 

who  have  treated  of  thefe  fubjc<5ts ;  and  v.henever  I  diflent 
from  them,  it  is  becaufe,  to  my  apprehenfion,  nature  evi- 
dently does  fo  too.  The  reader  is  Hkewife  delired  (o  obferve, 
that  this  Eflay  is  notdefigned  to  inform  the  learned  in  che- 
miftry,  nor  do  I  pretend  to  exhauft  thefe  fubjeds,  but  .only 
to  fay  as  much  of  them  as  is  neceffary  for  a  brewer  to  know. 


AN 


*,\    •.* 


A    N 

EXPLANATION 

'      O  F    T  H  E 

TECHNICAL  TERMS, 

(ft'*^**f***^>>  S  the  principal  objcft  of  tliis  treatife  is  to  be 
^t  J^  **j*  ufcful  to  thofe  concerned  in  the  pradical  part  of 
^1  tif  brewing,  to  fave   them  the  labour  of  any  farther 

<^  «3'"?s^  enquiry,  it  has  been  thought  advifiible  to  avoid, 
as  much  as  poffible,  the  terms  of  art,  and  to  prefix  an  ex- 
planation of  thofe  that  nccefTarily  occur. 

Acids  are  all  thofe  things,  which  tafte  four,  as  vinegar,  juice 
of  lemons,  fpirit  of  nitre,  fpirit  of  fait,  6cc.  and  are  put  in  a 
violent  agitation,  by  being  mixed  with  certain  earths,  or  tlie 
afhes  of  vegetables.  An  acid  enters,  more  or  lefs,  into  the 
compoiition  of  all  plants,  and  is  produced  ]by,  or  rather  is  the 
laft  effed  of,  fermentation.  Mixed  in  a  due  proportion  with  an 
alkali,  it  conftitutes  a  neutral  fait,  that  is,  a  fait,  wherein  neither 

the 


An   Explanation 

the  acid  nor  alkali  prevail.  Acids  are  frequently  termed  acid  falls, 
though  generally  they  appear  under  a  fluid  form. 

Alkalies,  or  alkaline  falts,  are  of  a  nature  diredlly 
contrary  to  the  acids,  and  generally  manifeft  themfelves  by  cffer- 
vefcing  therewith:  they  have  an  urinous  tafte,  and  are  produced 
from  the  aflies  of  vegetables,  and  by  feveral  other  means.  They, 
as  well  as  tcftaccous  and  calcarious  fubftances,  arc  frequently 
made  ufe  of  by  coopers  to  abforb  the  acid  parts  of  ftale  beer, 
and  this  they  csW frftning. 

Air  is  a  thin  elaftic  fluid,  furrounding  the  globe  of  the 
earth;  it  is  abfolutely  neceffary  to  the  prefervation,  both  of 
animal  and  vegetable  life. 

Alcohol  is  the  pure  fpirit  of  wine,  without  the  leaft 
particle  of  water  or  phlegm. 

Animals  are  organized  bodies,  endued  with  fenfation 
and  life.  Adinerals  are  faid  to  grow  and  increafe,  plants  (o  grow 
and  live,  but  animals  only  to  have  fenfation.  Animal  fubftanccs 
cannot  ferment  fo  as  to  produce  by  themfelves  a  vinous  liquor; 
but  there  may  be  cafes,  wherein  fome  of  their  parts  rather  help 
than  retard  the  aft  of  fermentation. 

Ativios?here  is  that  vafl:  colledion  of  air,  with  which 
the  earth  is  furrounded  to  a  confiderable  height. 

Attraction  is  an  indefinite  term,  applicable  to  all 
adlions  whereby  bodies  tend  towards  one  another,  whether  by 

virtue 


Of  th&   Technical    Terms. 

virtue  of  their  weight,  magnetifm,  elcdricity,  or  any  o;her 
power.  It  is  not  therefore  the  canfe  determining  fome  bodies  to 
approach  one  another,  that  is  expref^ed  by  the  wora  attrac^  ion, 
but  the  efFeft  itfelf.  The  fpace,  through  which  this  power  ex- 
pends, is  called  the  jpbere  of  attraSiion. 

Blacking  is  a  technical  term  ufcd  by  coopers,  to  denote 
fugar  that  is  calqined,  until  it  obtains  the  colour  that  occafions 
the  name.  From  it's  acidity  it  is  thought  to  be  of  fome  help  to 
cloudy  beers,  and  from  it's  colour  is  in  part  a  means  of  hiding 
the  defedt. 

Brewing  is  the  operation  of  preparing  beers  and  ales 
from  malt. 

Boiling  may  thus  be  accounted  for.  The  minute  particles 
of  fliel,  being  by  fire  detached  from  each  other,  and  becoming 
themfelves  fire,  pafs  through  the  pores  of  the  veflcl,  and  mix. 
with  the  fluid.  Thcfe,  being  perpetually  in  an  adtive  ftate, 
communicate  their  motion  to  the  water :  hence  arifcs,  at 
firlt,  a  fmall  inteftine  motion,  and  from  a  continued  adien 
in  the  firft  caufe,  the  effedl  is  encreafed,  and  the  motion  of 
the  liquor  continually  accelerated;  by  degrees,  it  becomes 
fenfibly  agitated,  but  the  particles  of  the  fire,  a<5ting  chiefly 
on  the  particles,  that  compofe  the  loweft  furface  of  the  water, 
give  them  an  impulfe  upwards,  by  rendering  them  fpccifically 
lighter,  fo  as  to  determine  them  to  afcend  according  to  the  laws 
of  equilibrium.  Hence  there  is  a  conftant  flux  of  water  from 
the  bottom  to  the  top  of  the  vefTel,  and  reciprocally  from  the 

top.' 


An  Explanation 

top  to  the  bottom.  This  appears  to  be  the  reafon  why  water  is 
hot  at  the  top  fooner  than  at  the  bottom,  and  why  an  equal  heat 
cannot  be  diftributed  through  the  whole.  The  thermometer 
therefore  can  be  of  little  fervice,  to  determine  immediately  the 
degree  of  heat,  efpecially  in  large  veffels,  on  which  account 
it  is  better  for  brewers  to  heat  a  certain  quantity  juft  to  the 
adt  of  boiling,  and  to  temper  it,  by  adding  a  fufficient  quantity 
of  cold  water.  Boiling  water  is  incapable  of  receiving  any 
increafe  of  heat,  though  aded  on  by  ever  fo  great  a  fire,  unlefs 
the  atmofphere  becomes  heavier,  or  the  vapours  of  the  water 
be  confined.  It  occafions  the  mercury  to  rife,  according  to 
Farenhcit's  fcale,  to   2 1 2   degrees. 

Cleansing  is  the  a£l  of  removing  the  beer  from  the  ton, 
where  it  was  firft  fermented,  into  the  cafks. 

Cloudy  is  an  epithet  joined  to  fuch  beers,  as,  from  the 
violent  heat  which  has  been  given  to  the  water,  with  which 
they  were  brewed,  are  loaded  with  more  oils,  than  can  be  at- 
tenuated by  fermentation,  and  incorporated  with  the  wat^r. 
A  muddy  and  grey  oil  is  fecn  lioatlng  on  the  furface  of  the 
beer,  thwJgh  the  body  of  the  liquor  is  often  tranfparent;  this 
oil  is  frequently  collected  in  great  quantity,  and  exceeds  the 
power  of  any  known  menftruum. 

Cohesion  is  that  aftion,  by  which  the  particles  of  the 
fame  body  adhere  together,  as  if  they  were  but  one. 

Cold  is  a  relative  term  in  oppofition  to  heat.      Its  greatell 

degree  is  not  known,  and  it  is  fuppofed  diat  the  colder  a  body 

is,  the  lefs  is  the  agitation  of  it's  internal  parts. 

Colour 


Of  the  Technical  Terms. 

Colour  ;  A  greater  or  lefs  degree  of  heal  caufes  different 
colours  in  moil  bodies,  and  from  a  due  obfervation  of  t2)e  colour 
of  malt,  we  may  determine  what  degree  of  heat  it  has  been 
impreffed  with. 

Density  cxpreffes  the  clofenefs,  compadnefs,  or  near 
approach  of  the  parts  of  a  body  to  one  another  :  the  more  a 
body  weighs  in  proportion  to  its  bulk,  the  greater  is  its  denfitv. 
Gold  is  the  denfeft  body  in  nature,  becaufe  there  is  none  known 
of  the  fame  bulk,  which  weighs  fo  much. 

Earth,  is  that  foiTil  matter  or  element,  whereof  our  globe- 
partly  confills.  ' 

Ebullition  is  the  boiling  or  bubbling  of  water,  or  any 
other  liquor,  when  the  fire  has  forced  itfclf  a  pafTage  through  it. 
Brewers  fuppofc  water  to  be  jufl  beginning  to  boil,  when  they 
perceive  a  fmall  portion  of  it  forced  from  the  bottom  upwards 
in  a  right  line,  fo  as  to  dillurb  the  furface  :  when  the  liquor 
is  in  this  flate,  they  call  it,  througl\  or  upon  the  point  of  ebul- 
lition. The  vulgar  notion  that  the  water  is  hotter  at  this  term 
than  when  it  boils,  is  without  any  foundation. 

Effervescence  is  a  fudden  agitation,  ariiing  in  certain 
bodies  upon  mixing  them  together  ;  this  agitation  mofl  com- 
monly generates  heat. 

Elasticity,  or  fpringinefs,  is  that  property  of  bodies,  by 
which  they  reftorc  themfelves  to  their  former  figure,  after  any 
prefluxe  or  diflenfion. 

B  Expansion, 


An  Explanation 

Expansion  is  the  fweHina;  or  encreafe  of  the  bulk  of 
bodies,  from  heat,  or  any  other  caufe. 

Extract  conlifts  of  the  parts  of  a  body  feparated  from  the 
reft,  by  cold  or  hot  water,  and,  upon  the  evaporation  of  the 
fluid,    remaining  in  the  veffel. 

Fermentation  is  a  fenfible  Internal  motion  of  the  par- 
ticles of  a  mixture  :  by  the  continuance  of  this  motion,  the 
particles  are  gradually  removed  from  their  former  fituation,  and, 
after  fome  vilible  feparation,  joined  together  again  in  a  dif- 
ferent order  and  arrangement,  fo  as  to  conftitute  a  new  com- 
pound. No  liquors  are  capable  of  inebriating,  except  thofe 
that  have  been  fermented. 

Fixed  Bodies  are  thofe,  which,  confining  of  grofler 
parts,  cohering  by  a  flrong  attraction,  and  by  that  means 
lefs  fufceptible  of  agitation,  can,  neither  be  feparated  nor 
raifed,  without  a  ftrong  heat,  or  perhaps  not  without  fer- 
mentation. 

Fire  is  only  known  by  its  properties,  of  which  the  chief 
are  to  penetrate  and  dilate  all  folid  and  fluid  bodies. 

Freezing  Point  is  the  degree  of  cold,  at  which  water 
begins  to  be  formed  into  ice,  which  according  to  Farenheit's 
fcale  is  exprefled  by  32. 

Foxed  is  a  technical  terra,  ufed  by  brewers,  to  indicate  beers 

in  a  putrid  flate. 

Gums, 


0///^5  Technical  Terms. 

Gums  are  concreted  vegetable  juices,  v/hich  tranfude  thro* 
the  bark  of  certain  trees  and  harden  upon  the  furface,  they 
eafily  dilToIvc  in  water,  and  by  that  means  dillinguilh  them- 
feh'es  from  balfams  or  relins. 

Hermetically  Sealed  is  a  particular  way  of  flopping  the 
mouth  of  veffcls,  fo  clofe,  that  the  moft  fubtil  fpirit  cannot 
riy  out,  which  is  done  by  heating  the  neck  of  the  bottles,  till 
it  is  juft  ready  to  melt,  and  then  with  a  pair  of  hot  pinchers 
by  twifling  it  clofe  together. 

Homogeneous  is  an  appellation  given  to  fuch  parts  or  fub- 
jeds,  which  are  fimilar  or  of  the  fame  nature  and  properties. 

Isinglass  is  a  preparation  from  a  fifli  called  hufo,  fomc- 
what  bigger  than  the  fturgeon;  a  foludon  of  which  in  llalc 
beer  is  ufcdj  to  line  or  precipitate  other  beers:  it  is  imported 
from  Rujfia  by  the  Dutch,  and  from  them  to  us. 

Light  confifts  of  particles  of  matter  inconceivably  fmall, 
capable  of  exciting  in  us  the  fcnfation  of  colours,  by  being 
refleded  from  every  point  of  the  furface  of  luminous  bodies ; 
but,  notwithflanding  they  are  fo  exceeding  fmall.  Sir  Ifaac 
Newton  has  found  means  to  divide  a  fingle  ray  into  feven  dillinil 
parts,  viz.  red,  orange,  yellow,  green,  blue,  indigo,  and  violet. 

Malt,  in  general,  is  any  fort  of  grain,  firfl:  germinated, 
and  then  dried:  that  generally  ufed  is  made  of  barley,  which 
experience  has  found  to  be  the  fittefl  for  this  purpofe. 

B  z  Medium 


8  A7i   Explanation 

Medium  is  that  fpace,  through  which  a  body  in  motion 
paffes:  air  is  the  medium,  through  which  the  bodies  near  the 
earth  move ;  water  is  the  medium  wherein  fifnes  hve,  and 
glafs  affords  a  medium  or  a  free  palTage  to  light. 

This  term  is  alfo  made  ufe  of,  to  exprefs  the  mean  of  two 
numbers,  and  fometimes  the  middle  between  feveral  quantities. 

Musts  are  the  unfermented  juices  of  grapes,  or  of  any 
other  vegetable  fubllances. 

Menstruum  is  any  fluid,  which  is  capable  of  interpofing 
it's  parts  between  thofe  of  other  bodies,  and  in  this  manner 
either  diffolves  them  perfectly,  or  extrads  fomc  part  of 
them. 

Oil  is  an  unfluous,  inflammable  fubflance,  drawn  from 
feveral  animal  and  vegetable  fubftances. 

Precipitation.  Ifinglafs  difTolved  becomes  a  glutinous 
and  heavy  body ;  this  put  into  malt  liquors  intended  to  be  fined 
carries  down,  by  its  weight,  all  thofe  fwimming  particles, 
which  prevent  its  tranfparency ;  and  this  adt  is  called  fining, 
or  precipitation. 

■  Resins,  or  balfams,  are  the  oils  of  vegetables  infpiffated  and 

combined  with  a  proportion  of  the  acid  falts;  as  well  as  they 

mix  with  any  fpirituous  liquor,    as  little   are    they  foluble    in 

water,  but  they  become  fo,  either  by  the  intervention  of  gums  or 

foaps  or  by  the  attenuating  virtue  of  fermentation. 

Salts 


Of  the  Technical  Terms 

Salts  are  fubftances  fharp  and  pungent,  which  readily 
difiblve  in  wafer,  and  from  thence,  by  evaporation,  cryftallife 
aad  appear  in  a  folid  form.  They  eafily  unite  together,  and 
form  different  compounds.  Thus  falts,  compofed  of  acids  and 
alkalies,  partake  of  both,  and  are  called  neutral. 

Sett  :  a  grift  of  malt  is  by  brewers  faid  to  be  {qXX.,  when 
inftead  of  feparating  for  extraftion,  it  runs  in  clods,  encreafes 
in  heat,  and  coagulates.     The  caufe  of  this  accident  is  the  over 
quantity  of  fire  in  the  water   applied  to  the   firlT:  extraflion. 
The    air    included    in    the    grift,      which     is     a     principal 
agent  in  extraftion,  being  thereby  expelled,  the  mafs  remains; 
inert,    and  its   parts,  adhering  too   clofely  together,    are  with 
ditHiculty  feparated.    Though  an  immediate  application  of  more 
cold  water  to  the  grift  is  the  only  remedy,  yet  in  general,  as  the 
cohefion  is  fpeedy  and  ftrong,   it  feldom  takes  cfled.     New 
malts,   which  have  not  yet  loft  the  heat  they  received  from  the. 
kiln,   are  moft  apt  to  lead  the  brewer  into  this  error. 

Sugar  or  faccharine  falts,  are  properly  thofe,  that  come, 
from  the  fugar  canes ;  many  plants,  fruits  and  grains  give  fweet 
juices  reducible  to  the  fam.e  form,  and  fuppofed  to  be  acids 
fmoothed  over  with  oils;  all  vegetable  fwcets  are  capable  of 
fermenting  fpontancoufly  when  crude ;  if  boiled,  they  require 
an  addition  of  yeaft  to  make  them  perform  that  adf.  Malt,. 
or  its  extrafts,  have  all  the  properties  of  faccharine  falts. 

Sulphur.. 


I©  An  Explanation 

Sulphur.  Though  by  fulphnr  is  commonly  underflood  the 
mineral  fubftance  called  brimftone,  yet  in  chemiftry  it  is  fre- 
quently ufed  to  fignify  in  general  any  oily  fubftance,  inflamma- 
ble by  fire,  and,  without  fome  falinc  addition,  indiffoluble  in 
water. 

Soap  or  Saponaceous  Juices.  Common  foap  is  made 
of  oil  mixed  with  alkaline  falts  :  this  mixture  caufes  a  froth  on 
being  agitated  in  water.  The  oils  of  vegetables  are,  in  fomc 
degree,  mixed  with  their  falts  ;  and,  according  to  tlie  nature  of 
thefe  flits,  appear  either  relinous  or  fiponaceous,  that  is,  folu- 
ble  or  indiffoluble  in  water.  Sugar  is  a  kind  of  foap,  render- 
ing oil  mifcible  with  water  ;  and  therefore  all  the  bodies, 
from  which  faccharine  falts  may  be  extraded,  are  truly  fapo- 
naceous. 

Vegetable  is  a  term  applied  to  plants,  confidered  as  capa- 
ble of  growth,  having  veficls  and  parts  for  this  purpofe,  but  ge- 
nerally fuppofed  to  have  no  fcnfation. 

Vinegar  is  an  acid  penetrating  liquor,  prepared  from 
wine,  beer,  cyder,  or  a  muft,  which  has  been  fermented  as 
far  as  it  was  capable. 

Vitriol  is,  in  general,  a  metalline  fubllance  combined  with 
the  ftrongeft  acid  fait  known.  This  acid,  being  feparated  from  the 
metal,  differs  in  nothing  from  that  which  is  extraded  from  alum, 
and  from  brlmflonc.     It  is  improperly  called  fpirit  of  vitriol, 

when 


Cy^/^^   Technical    Terms.  h 

when  diluted  with  water,  and,  with  as  little  propriety,  oil, 
when  free  from  it.  This  is  commonly  ufed  in  the  brewery,  in 
order  to  precipitate  or  fine  brown  beers,  that  are  ftubborn  or 
nearly  cloudy.  Twelve  ounces  of  this  oil  is  a  quantity  many 
times  put  into  a  fingle  butt  of  beer,  though  the  ufe  thereof  had 
much  better  be  wholly  baniflied  from, the  trade. 

Volatile  Bodies  are  thofe,  which,  either  from  their 
fmallnefs  or  their  form,  do  not  cohere  very  ftrongly  to- 
gether, and  being  moft  fufceptible  of  thofe  agitations,  which 
keep  liquors  in  a  fluid  Hate,  are  moft  eafily  feparated  and  rari- 
fied  into  vapour,  with  a  gentle  heat,  and  on  the  contrary 
condenfed  and  -brought  down  with  cold. 

Wine  is  a  brifk,  agreeable,  fpirituous,  fluid  cordial,  drawn 
from  fermented  vegetable  bodies.  In  this  fenfe  beers  and  ales 
may  be  called,  and  really  are,  barley  wines. 

Worts  are  the  unfermented  extrads  of  malt. 

Yeast  is  both  the  flowers  and  lees  of  a  fermented  wort, 
the  former  of  thefe  being  elaftic  air  enveloped  in  a  fubjed  Icis 
ftrong  and  lefs  coniiftent  than  tlie  latter. 


PRINCIPLES 


^      *Z*"  *!i*  *Ii^»"  *2*  *•>  ♦*!*  <•'*•  -"w^*"  *Ii*  '**'■  ♦^•'  •'i'*  *i^  *Z*  *  <!!»•  *-i*  ■*«♦  '^'"  ^i*  -C*"  *•♦  C*"  *2*  *5^*  ^^^  <i^*  **■"*      'j^ 

"I    -i-        A        -4^— i^       «>         -(^     •*•         '^       4r^'^        .0:.        -f-    a' 

J V      ^*  ■"'^^  *"^'*'  '^■*"  ■'*•*'  ^S*"  "O"  ♦^^  *2*"  *i'*"  *2*  *•*■  *«*■  *^*"  A  *•**  ■*«*  ■*•-*■  ^-i**  *2*'  "^Z*"  *•!*■  ''"Sr*  *0*  ""i^*  •'li**'  ♦•■»•  "f^r"^      >7 

PRINCIPLES 

O  F     T  H  E 

Theory  of  BREWING. 

SECTION    I. 
Of    FIRE. 

)&;jf^-r«^« HOUGH  fire  is  the  chief  caufe,  and  principle  of 
^  .©.'^•.Oi.  |)  almoft  every  change  in  bodies ;  and  though  per- 
(4  }0!~".<s;  ik  fons  untaught  in  chemiftry  imagine  ,  that  they 
)^i'^-i-'^'.0..  underrtand  its  nature,  yet  certain  it  is,  that  there  is 
nothing  more  incomprehenfible,  or  that  eludes  fo  much  our 
niceft  refearch.  The  fenfes  are  very  inadequate  judges  of  it ; 
the  eye  may  be  deceived  and  fuppofe  no  fire,  in  a  bar  of  iron, 
becaufe  it  does  not  appear  red,  though  at  the  fame  time  it 
may  contain  enough  to  generate  pain  :  the  touch  is  equally  un- 
faithful, for  a  body  containing  numberlefs  particles  of  heat, 
will  feel  cold,  if  it  is  much  more  fo  than  ourfelves. 

C  The 


j^  T'he  Theory    o/'Brewing. 

Tlie  great  and  fundamental  difference  among  philofophers, 
in  refpcft  to  the  nature  of  fire,  is,  whether  it  lie  originally 
fuch,  formed  by  the  Creator  himfelf  at  the  beginning  of  things  ; 
or  whether  it  be  mechanically  producible  in  bodies,  by  fome 
alteration  produced  in  the  particles  thereof.  It  is  certain,  that 
heat  may  be  generated  in  any  body  by  attrition ;  but  whether 
it  exifted  there  before,  or  was  caufed  immediately  by  the  mo- 
tion, is  a  niatter  of  no  great  import  to  the  art  of  brewing ; 
for  the  effeds,  with  which  we  are  alone  concerned,  arc 
the  fame. 

Fire  expands  all  bodies,  both  folid  and  fluid.  If  an  iron 
rod,  juft  capable  of  pafling  through  a  ring  of  the  fame  me- 
tal, is  heated  red-hot,  it  will  be  encreafed  in  length,  and  fo 
much  fwelled  as  not  to  be  able  to  pafs  through  the  ring,  as 
before  * :  if  a  fluid  is  put  into  a  bellied  glafs,  with  a  long  flen- 
der  neck,  and  properly  marked,  the  fluid,  by  being  heated, 
will  manifcflly  rife  to  a  confiJerable  height. 

The  expanfion  of  fluids,  by  heat,  is  different,  in  different 
fluids;  with  fome  exceptions,  it  may  be  faid  to  be  in  propordon 
to  their  denfity.  Pure  rain  water,  gradually  heated  to  ebulliti- 
on, is  expanded  one  84'''  part  of  its  bulk,  fo  that  85  gallons  of 

•  There  is  a  very  fingular  except!-  occupies  a  lefs  fpace  than  when  in  a  folid 

•n  in  regard    to  iron  itfelf  in  this  re-  form.  This  ought  to  caution  \a  againft 

ipect.     It  is  only  a  certain   degree  of  general  rules,  by  which  nature  appears 

heat  that  expands   this  metaJ ;     (and  by  no  means  to  be  bound.     See  Mem, 

that  much  kfs  than   any    other    either  de  I' Acad,  des  Scicnc,  p.  273. 
more  or  Icfs  denlc ;)    when  melted,  it 

boiling: 

9 


Ithe  Theory<?/'Brevving.  '        15 

boiling  water  will,  when  cold,  meafure  no  more  than  S4  ;  and 
85  gallons  of  boiling  wort  will  not  yield  fo  much,  becaufe 
worts  contain  many  oily  particles,  which,  though  lefs  denfe  than 
water,  have  the  property  of  being  more  expaniible  :  hence  we 
fee  the  reafon  why  a  copper,  containing  a  given  number  of  bar- 
rels of  boiling  wort,  will  not  produce  the  fame  number  of  bar?- 
rcls  of  beer  when  cold. 

Bodies  are  weakned  or  loofened  in  their  texture  by  fire  :  the 
hardeft,  by  an  encreafed  degree  of  heat,  will  liquify  and  run;, 
and  vegetables  are  refolved  and  feparatcd  by  it  into  their 
conftituent  parts.  It  muft  be  owned  that  vegetables  feem  at 
firft,  on  being  expofed  to  the  fire,  to  become  rigid  or  ftiff;, 
but  this  is  owing  to  the  evaporation  of  the  aqueous  particles, 
which  prevented  a  clofer  adhefion  of  the  folid  matter.  It  is 
only  in  this  manner  that  fire  flrengtliens  fome  bodies  tliat 
were  before  weak. 

That  the  texture  of  bodies  fliould  be  loofened  by  fire,  feems  a. 
confequence  of  expanfion  ;  for  a  body  cannot  be  expanded  but 
by  its  particles  receding  farther  from  one  another ;  and  if  thefe 
be  not  able  to  regain  the  fituation  they  had  when  cold,  the  body 
will  remain  loofer  in  its  texture,  than  before  it  fuffercd  the  acti- 
on of  fire.     This  is  the  cafe  of  barley  when  malted. 

Fire  may  be  conveyed  through  moll  bodies,  as  air,  water, 
allies,  fand,  &c.  The  effeft  feems  to  be  different  according 
to  the  diflferent  conveyances.  A  difference  appears  between 
boiling  and  roafling,    jet  tliey  anfwer  the  fame  purpofe,  that 

C  2  of 


1 6  77je  Theory  o/"  Brewing. 

of  preferving  the  fu'ojeft ;  and  this,  in  proportion  to  the  degree  ■ 
of  heat  it  has  fuflered.  IVIalts,  the  more  they  are  dried,  the 
longer  are  they  capable  of  maintaining  themfclves  in  a  ior.nd 
Rate,  and  the  liquor  brewed  with  them  will,  in  proportion  to 
their  drynefs,  keep  the  longer  found.  The  hotter  the  water 
is  applied  to  malt,  provided  its  heat  doth  not  exceed  the  higheft 
extrading  degree,  the  more  durable  and  founder  will  the  ex- 
trad  be. 

The  laft  confideration  of  fire  or  hear,  that  relates  to  brew- 
ing, is  the  knovs  ledge  of  its  different  degrees,  and  how  to  re- 
gulate them.  Till  of  late,  cliemills,  and  all  others,  were 
much  to  feek  in  this  refped't ;  they  diflinguifhed  more  or  lefs 
fire  in  a  very  vague  and  indeterminate  manner,  as  the  flrfi:,  fe- 
cond,  third,  and  fourth  degree  of  heat,  meaning  no  precife 
heat,  or  heat  meafured  by  any  ftandard ;  but,  by  the  invention 
of  the  thermometer,  we  are  enabled  to  regulate  our  lirts  with 
the  utmofl  preciiion.  Thermometers  are  formed  on  different 
fcales;  and  therefore  when  any  degree  of  heat  is  mentioned, 
in  order  to  avoid  confufion,  the  fcale  made  ufe  of  fliould 
be  indicated.  I  have  conflantly  ufed  Fahrenheit's,  as  it  is  the 
moft  perfect  and  tlie  molt  generally  received.  According  to 
this  infirument,  32  degrees  is  the  freezing  point,  or  where 
water  firft  begins  to  harden  in'o  ice;  from  32  to  90  degrees 
are  the  limits  of  vegetation,  according  to  the  different  plants 
that  receive  thofe  or  the  intermediate  heats.  The  40'''  degree 
is  marked  by  Eocrhaave  as  the  firfl;  fermentable  heat,  and  (he 
80'''  us  the  kfl :    47  degrees  I  have  found  to   be  generally  the 

medium 


fi^e    Theory  of  Brewing. 

medliim  heat  of  London  througliont  the  year  hi  the  fhade ; 
98  degrees  is  faid  to  be  that  of  our  bodies  when  in  health,  as 
from  105  to  112  are  its  degrees  when  in  a  fever.  At  175 
degrees  the  purcfl:  and  highefl-rcdified  fpirits  of  wine  boil,  and 
at  this  degree  I  have  found  well  grown  malts  to  charr,  at  2  i  2 
degrees  water  boils,  at  600  degrees  quickfilver  and  oil  of  vi- 
triol. Gold,  filver,  iron,  and  moil:  other  metals  in  fufion  ex- 
ceed this  heat ;  greater  Hill  than  any  of  thefe  is  the  heat  in  the 
focus  of  the  burning  lens  of  Tfchirnhaufen,  or  of  the  concave  mir- 
ror made  by  Villette  ;  they  are  faid  to  volatilife  metals  and  vitrify 
bricks.  Thus  far  experiments  have  reached;  but  how  much 
more,  or  how  much  lefs,  the  power  of  this  element  extends, 
will  probably  be  for  ever  unknown. 

SECTION     II. 

0/    A  I  R. 

''■(>>.^>^0.,  ONE  of  the  operations,   eidier  of  nature  or  art,   can 

^  N  r  be  carried  on  without  the  adion  or  afililiance  of  air. 
'it  V 

w^tt-^vli'  ^^  '^^  ^  principal  agent  in  fermentation;  and  there- 
fore brewers  ought  to  be  well  acquainted  at  leafl  with  its  princi- 
pal properties  and  powers. 

By  air  we  mean  a  fluid,  fcarcely  perceptible  to  our  fcnfcs, 
and  difcovering  itfelf  only  by  the  refiftance  it  makes  to  bodies. 
We  find  it  every  where  incumbent  on  the  furface  of  the  g'obe, 

rifing 


i8  1^:)e  Theory   of  Brewing. 

rlfing  to  a  confiderable  height,  and  commonly  known  by  the 
name  of  atmofphere.  The  weight  of  air  is  to  tliat  of  wa- 
ter as  I  to  850,  and  its  gravitating  force  equal  to  that  of  a  column 
of  water  of  33  feet  high  ;  fo  that  an  area  of  one  foot  fquare  re- 
ceives, from  air,  a  prelTure  equal  to  2080  pounds  weight. 

Elaflicity  is  a  property  belonging  to  only  one  of  the  four  ele- 
ments, namely,  air,  and  it  varies  in  proportion  to  tlie  comprcfiing 
weights.  Wc  fcarcely  find  this  element,  (any  more  than  the  o- 
thers,)  in  a  pure  ftate:  one  thoufandth  part  of  common  air,  fays 
Bocrhaave,  confifts  of  aqueous,  fpirituous,  oily,  faline,  and  other 
particles  ibattercd  through  it.  Thefe  are  not,  or  but  little  com- 
prcffible.and  in  general  prevent  fermentation:  confequently where 
the  air  is  pureft,  fermentation  is  beft  carried  on.  The  fame  author 
fufpefts,  that  the  ultimate  particles  of  air  cohere  together,  fo  as 
not  eafily  to  iniinuate  themfelves  into  the  fmalleft  pores,  either 
of  folids  or  iluids.  Hence  thofe  acquainted  with  brewing  eafi- 
ly account,  why  very  hot  water,  which  forces  flrong  and  pin- 
guious  particles  from  malt,  forms  at  the  fame  time  extrads  unfa- 
vourable for  fermentation,  as  oils  arc  an  obflrudlion  to  the  free 
entrance  of  air ;  and  from  an  analogous  rcafon,  why  in 
v^^eak  extrads  fermentation  is  fo  much  accelerated,  that  the  whole 
loon  becomes  four. 

Air,  like  other  bodies,  is  expanded  and  rarified  by  heat,  and 
exerts  its  elaflicity  in  proportion  to  the  number  of  degrees  of  fire 
it  has  received  ;  the  hottcf  therefore  the  feafon  is,  the  more  ac- 
tive and  violent  will  the  fermentation  be. 

Air 


The    T  HE  0  R  y    <?/"  B  R  E  VV  I  N  G.  1  () 

Air  abounds  with  water,  and  is  peqietually  penetrating  and 
infinuating  itfelf  into  every  thing  capable  of  receiving  it.  Its 
weight,  or  gravitating  force,  muft  neceffarily  produce  number- 
lefs  effeds.  The  water  contained  in  the  air  is  rendered  more 
adlive  by  its  motion;  hence  the  faline,  gummous  and  faponace- 
ous  particles  it  meets  with  arc  loofened  in  their  texture,  and,  in 
feme  degree,  diflblved.  As  principles  like  thefe  are  the  chief 
conftituent  parts  of  malt,  the  reafon  is  obvious  why  thofe  that 
are  old,  or  have  lain  a  proper  time  cxpofed  to  the  influence  of 
die  air,  diffolve  more  readily,  or,  in  other  words,  yield  a  more 
copious  extrad:  than  others. 

All  bodies  in  a  pafTive  ftate,  remaining  a  fufficlent  time  in 
the  fame  place,  become  of  the  fame  degree  of  heat  with  the  air 
itfelf.  On  this  account  the  water,  lying  in  the  backs  ufed  by 
brewers,  is  nearly  of  the  fame  degree  of  heat  as  the  thermo- 
meter fliews  the  open  air  in  the  fliade  to  be.  W'^hen 
this  inllrument  indicates  a  cold  below  the  freezing  point,  or 
32  degrees,  if  the  water  does  not  then  become  ice,  the  reafon 
is,  bccaufe  it  has  not  been  expofed  long  enough  to  be  diorough- 
Iv  affcdcd  by  fuch  a  cold.  For  water  docs  not  immediately  af- 
■fume  the  fame  degree  of  temperature  with  the  air,  principal- 
ly on  account  of  its  denfit)',  alfo  from  its  being  pumped  out 
of  deep  and  hot  wells,  from  its  being  kept  in  motion,  and  hum 
many  other  incidents.  Under  thefe  circumllanccs,  no  great 
error  can  arifc  to  eftimatc  its  heat  equal  to  33  degrees. 

Air 


20  'The  Theory    o/"  Brewing. 

Air  is  not  eafily  expelled  from  bodies,  either  folid  or  fluid. 
Water  reqvires  two  hours  boiling  to  be  difcharged  of  the 
grealeft  part  of  it's  air.  That  it  may  be  thus  expelled  by  heat  ap- 
pears from  this  ;  water,  if  boiled  the  fpace  abovenientioned,  in- 
ll:ead  of  having  any  air  bubbles  when  it  is  froze,  as  ice  com- 
monly has,    becomes  a  folid  mafs  like  cryftal. 

As  air  joined  to  water  contributes  fo  powerfully  to  render 
that  fluid  more  adive,  that  water  -which  has  endured  fire  the 
leaft  time,  provided  it  be  hot  enough,  will  make  the  flronge{l 
extrads. 

Worts  or  mufls,  as  they  contain  great  quantities  of  falts  and 
oils,  require  a  greater  degree  of  lieat  to  make  them  boil :  confe- 
quently  more  air  is  expelled  from  boiling  worts,  than  from  boil- 
ing water  in  the  fame  time;  and  as  air  doth  not  inftantancoufly 
re-enter  thofe  bodies,  when  cold,  they  would  never  fer- 
ment of  themfelves.  Were  it  not  for  the  fubllitute  of  yeaft, 
to  fupply  tlie  deficiency  of  air  loft  by  boiling,  thev  would 
fox  or  putrify,  for  want  of  that  internal  elaftic  air,  which  is 
abfolutely  ncceffar}'  to  fermentation. 

Though  there  is  air  in  every  fluid,  it  differs  in  quantity 
in  different  fluids  ;  fo  that  no  rule  can  be  laid  down  for  the 
quantity  of  air,  which  worts  fhould  contain.  Probably  the 
quantity,  futhcient  to  faturate  one  fort,  will  not  be  an  ade- 
quate proportion  for  another. 

Air 


^h&  Theory  <?/"  B  r  %  vv  i  k  g.  2 1 

Air  in  this  ir.anncr  cncompafles,  is  in  contad:  with,  con- 
fines, and  compreffes  all  bodies.  It  infinuaf  -3  itfelf  into  riicir 
penetrable  paffages,  exerts  all  its  power  either  on  folid?,  (;r 
fluids,  and  finding  jn  bodies  fome  elements  to  which  it  has 
a  tendency,  unites  with  them.  By  its  weight  and  perpetual 
motion,  it  ftrongly  agitates  thofe  parts  of  the  bodies  in  which 
it  is  contained,  rubs,  and  intermixes  them  intimately  together. 
By  difuniiing  fome,  and.  joining  others,  it  produces  very  lin- 
gular effefls,  not  eafily  accomjsliflied  by  any  other  means. 
That  this  element  has  fuch  furprifing  powers  is  evident  from 
the  following  experiment.  "  Fermentable  parts  duly  prepar- 
•'  ed  anddifpofed  in  the  vacuum  of  Mr.  Boyle's  air-pump  will 
*'  not  ferment,  though  aded  upon  J^y  a  proper  heat;  but, 
*'  difcharging  their  air,   remain  unchanged. 


D  S  E  C  T.  ni. 


■i 2  ^e  Theory  ^t/"  Brewing, 

•»n%"ir.*^  #* 'i-V^'A    «•    •v»"*j'6'  **    V    1'*    V    V    'l*     .     *!£*    1*   'i*  -V   'i*    *^    '^V^j'^i* '***'*  »'*'^'*'*'*" 'i*   *•*   U    -▼" 

SECTION    III. 

0/    WATER. 

^"^^^^'p.'^.  S  water  is  perpetually  an  obiecft  of  our  fenfcs,  and 
'0.,  A  .©;  made  ufe  of  for  moil:  of  the  purpofcs  of  life,  it 
k''-:^  -i^'ei'  "light  be  imagined  that  the  nature  of  this  element 
0.M.'0MP-^--  was  perfectly  underflood :  but  they  who  have  en- 
quired into  it  with  the  greatcft  care,  find  it  very  difficult  to 
form  a  right  notion  of  it.  One  reafon  of  this  difliculty  is, 
that  water  is  not  eafily  feparated  from  other  bodies,  or  other 
bodies  from  water.  Hartfliorn,  by  being  long  dried,  refills  a 
file  more  than  iron ;  yet,  on  diftillatiort  it  yields  much  water. 
I  have  already  obfcrved,  that  air  is  intimately  mixed,  with,  and 
poffibly  never  intirely  feparated  from  it,  but  in  a  vacuum;  how 
is  it  poffible  then  ever  to  obtain  water  perfectly  pure  ? 

In  its  moft  perfedt  ftate,  we  underflanJ  it  to  be  a  liquor  very 
fluid,  inodorous,  infipid,  pellucid,  and  colourlefs,  which,  in 
a  certain  degree  of  cold,  freezes  into  a  britde,   hard,  glalTy  ice. 

Lightnefs  is  reckoned  a  perfeftion  in  water,  that,  which 
weighs  lefs  being  in  general  the  pureft.  Hence  the  great  diffi- 
culty of  deterniining  the  ftandard  weight  it  fhould  have.  Foun- 
tain, river,  or  well  waters,  by  their  admixture  with  faline, 
earthly,  fulphureous,  and  vitriolic  fubflanccs,  are  rendered  much 

heavier 


7'he    Theory  of  Brewing.  i.y 

Iieavier  than  in  their  natural  ftate;  on  the  other  hand  an 
increafe  of  heat,  or  an  addition  of  air,  by  varying  the  ex- 
panfion,  diminifhes  the  weight  of  water.  A  pint  of  rain-\va;cr, 
fuppoled  to  be  the  purelT:,  is  faid  to  weigh  15  ounces,  r  drachni, 
and  50  grains;  but  for  the  reafons  jull:  now  mentioned,  this 
muft  differ  in  proportion  as  the  fcafons  of  the  year  do  from 
each   other. 

Another  property  of  water,  which  it  has  in  common  witk 
other  liquors,  is  its  fluidity,  which  is  fo  great  that  a  very  fmall 
degree  of  heat,  above  the  freezing  jjoint,  makes  it  evaporate. 
Few  brewers,  I  believe,  have  examined  ho\v  great  a  pro- 
portion of  the  quantity  of  water,  ufed  in  brewing,  is  loll:  by  eva- 
poration. The  purer  it  is,  the  more  readily  it  evaporates.  Sea- 
water,  which  is  fuppofed  to  contain  one  fortieth  part  of  fait, 
more  forcibly  refifts  the  power  of  fire,  and  waftes  much  lefs, 
than  that  which  is  pure.  Nutwithftanding  this,  as  fire  iilti- 
•matelv  divides  moft,  if  not  all,  bodies,  and  feparates  the  denfb 
parts  from  the  rare,  a  llrong  continued  ebullition  may  be  a 
means  of  freeing,  in  fome  meafure,  the  muft  from  impurities, 
if  any  fuch  were  in  the   water. 

The  Ultimate  particles  of  this  element,  Boerhaave  believed  to 
be  much  lefs  than  thofe  of  air,  as  water  pafies  through  the 
pores  and  interlVices  of  wood,  ^vhich  never  tranfmit  the  leaft 
elalliic  air;  nor  is  there,  fays  he,  any  known  fluid,  (fire  except- 
ed, which  forces  itfelf  through  every  fubjedl,)  whofe  parts 
are  more  penetrating  than  thofe  of  water.     Yet  as  water  is  ntit 

D  2  aa 


"24  ^^'   Theory    of  Br  e\v i  n  g, 

aa  univerfal  diirolvcr,  there  are  vefTels  which  will  confain  it, 
though  they  will  let  pafs  even  the  thick  fxTiip  of  fugar,  for  fu- 
gar  mafces  its  ^^•ay  by  diflblving  the  tenacious  and  oily  lubll:ance 
of  the  wood;  which  water  cannot   do. 

* 

Water,  \\hcn  fully  faturated  by  fire,  is  faid  to  boil,  and  by 
tlie  impulfe  of  that  element,  comes  under  a  ftrong  ebullition, 
Jufl  before  this  violent  agitation  takes  place,  I  have  already  ob- 
ferved,  that  it  occupies  one  eighty  fifrh  more  fpace  than  when 
cold  :  fo  that  a  brewer  who  would  be  exa6l,  when  he  intends 
to  reduce  his  liquor  to  a  certain  degree  of  heat,  mufl:  allow  for 
tliis  cxpaniion,   abating  therefrom  the  quantity  of  fleam  exhaled. 

As  water,  by  boiling,  may  be  faid  to  be  filled  or  faturated  with 
as  much  fire  as  it  can  contain,  fo  may  it  be  with  any  other  fub- 
ftance  capable  of  being  diflolved  in  it.  But  though  it  will  dif- 
fblve  only  a  given  quantity  of  any  particular  fubflance,  it  may  at 
the  fame  time  take  in  a  certain  proportion  offome  other.  Four 
ounces  of  pure  rain  water  will  melt  but  one  ounce  of  common 
fait,  and  after  taking  this  as  the  utmofl  of  its  quantity,  it  will 
iVill  receive  two  fcruples  of  another  kind  of  fait,  viz.  nitre.  In 
the  fame  manner  the  ftrongeft  extraft  of  malt  is  ftill  ca- 
pable of  receiving  the  properties  belonging  to  the  hops  :  but 
in  a  limited  proportion.  Tliis  appears  from  the  tliin  bitter  pel- 
licle, that  often  fwims  on  the  furface  of  the  firft  wort  of  brown 
beers,  Avhich  commonly  are  overcharged  with  hops,  by  put- 
ting the  whole  quantity  of  them  at  firfl:  therein;  the  w^atcr 
not  being  capable  of  fufpending  all  that  the  heat  difTolves,  it 


no 


The    Th  E  O  R  Y    (t/  B  R  E  WI  N  G.      -  25 

no  fooner  cools  br.fc  tliefe  parts  rife  on  the  top.  Tliis  may 
ferve  as  a  hint  to  prevent  this  error,  by  fufFering  tlie  firil  wort 
to  have  no  more  hops  boiled  therein  than  what  it  can  fuftain ; 
and  as  this  mull  be  difrlsrezit  in  proportion  to  the  heat  of  the 
extrads  and  quantity  of  water  ufed,  two  or  tliree  experiments 
are  neceffary  to  indicate  the  due  proportion  for  tlie  feveral 
forts  of  drink.  This  however  fhould  ahvays  be  extended  to  thg 
utmoft  ;  for  tlie  firll:  wort,  from  its  nature  and  conftituent  parts, 
fiands  moll:  in  need  of  the  prefervativc  quality  imparted  by 
the  hops. 

Water  acts  very  differently,  as  a  menftruum,  according  to  the 
quantity  of  fire  it  contains:  confequently  its  heat  is  a  point  of 
the  utmoll;  importance  with  regard  to  brewing,  and  muft  be 
j)roperly  varied  according  to  the  drynefs  and  nature  of  the 
malt;  as  it  is  applied  either  in  the  iirft  or  laft  maflies, 
and  in  proportion  alfo  to  the  time  the  beer  is  intended  to  be 
kept.  Tliefe  ends  can,  in  my  opinion,  be  obtained  to  a  degree 
of  numerical  certitude. 

Nutrition  cannot  be  carried  on  without  water,  though  likely 
water  itfelf  is  not  the  matter  of  nourilliment,  but  only  the  ve- 
hicle. 

Water  is  as  necefiary  to  fermentation  as  heat  or   air.     The 

farmer,  who  ftacks  his  hay  or  corn  before  it  is  tlioroughly  dried, 

foon  experiences   the  terrible  effects  of  too  much  moifcure,    or 

water,  reliding  therein  :  all  vegetables  therefore  intended  to  be 

long  kept,  ought  to  be  well  dried.     The   brewer  Ihould  care- 
fully 


2  6  The  Theory  ©/"Brewing. 

fulty  avoid  purchafing  hops  that  are  ilack  bagged,  or  kept  in  a 
moift  place,  or  malt  that  has  been  fprinkled  with  ^vater  foon 
after  it  was  taken  from  the  kiln.  Piy  means  of  the  moifturc,  a 
fermentation  begins,  which,  for  want  of  a  fufficient  quantity  of 
air,  is  foon  flopped ;  but  the  heat  thereby  generated  remaining, 
every  feed  begins  to  grow,^  and  forms  a  mofs  w^hich  dies,  and 
leaves  a  putrid  mufty  tafte  behind,  always  prevailing,  more  or 
lefs,  in  beer  made  from  fuch  grain. 

That  water  Is  by  no  means  an  univerfal  folvent,  as  fome  peo- 
ple have  believed,  has  been  already  obferved.  It  certainly  does 
not  aft  as  fuch  on  metals,  gems,  flones,  and  many  other  fub- 
rtances:  it  is  not  in  itfelf  capable  of  dilTolving  oils,  but  is  mif- 
cible  with  highly  redified  fpirits  of  wine,  or  alcohol,  which 
is  the  purefl:  vegetable  oil  in  nature.  All  faponaceous  bodies* 
whether  artificial  or  natural,  fixed  or  volatile,  readily  melt 
therein;  and  as  many  parts  of  tlie  malt  are  diffuluble  in  it, 
they  muii:  either  be,  or  become  by  lieat,  of  the  nature  of  foap, 
that  is,    equally  mifcible  Vv'ith  oils  and  water. 

When  a  faponaceous  fubftance  is  diiTolved  in  water,  it  lathers, 
froths,  and  bears  a  head ;  hence,  in  exf  rafts  of  malt,  \\&  find  thefe 
figns  in  the  underoack.  Weak  and  Hack  liquors,  which  con- 
tain the  lalts  of  the  malt  without  a  fntricient  quantity  of  the 
oils,  yield  no  froth,  and  generally  let  part  of  the  "grill:  fall  un- 
difujlvcd  in  a  v/hitifh  flour.  Somewhat  like  tliis  happens,when 
the  water  for  the  extraft  is  over-heated,  for  then  as  more  oils 
arc  extrafted  than  zxt  fufficiciU  to  baliance  the  falts,  the  extraft 

comes 


\the  Theory(j/'Brewing.  27 

comes  down  as  before,  with  little  or  no  froth  or  head,  but  witli- 
out  depofiting  any  flour  in  the  ixnderback.  Should  the  heat  of  tlie 
water  be  increafed  beyond  this  lafl:  nientioned  degree,  fo  as  to 
impede  the  adion  of  the  air  neceflajy  to  extract  with,  that ' 
error  would  take  place  which  is  termed  by  brewers  fetting  the 
goods:  inftead  of  a  good  extrad,  the  whole  runs  ii^o  infcpa- 
rable  clods  or  lumps,  from  whence  the  grill  is  fcldom  or  ne- 
ver recovered. 

This  might  be  a  proper  place  to  obferve  the  difference  be- 
tween rain,  fpring,  river,  and  pond  waters;    but  as  the  art  of 
brewing  is  very  little  affe61^ed  by  the  difference  of  waters,  if  they 
be    equally   foft,    but   rather  depends  on    tlie    due   regulation 
of  heat,     and  as  foft   waters  are  found   in  moft  places  where 
brewing  is  neccfTary,   it  is  evident,    (h.at   any  fort    of  beer   or 
ale    may    be   brewed   with   equal    fuccefs,      where   malt    and 
hops   can   be  procured  proper  for  the  refpedive  purpofes.     If 
hitherto  prejudices  and  interefl  have  appropriated  to  fome  places 
a  reputation  for    particular    fort  of  drinks,    it  has  arofe  from 
hence :  the  principles  of  the    art   being  totally   unknown,  the 
event  depended  on  experience  only,   and  lucky  combinations 
were  more  frequent  where  the  greateil  practice  was.     Thus 
for  want  of  knowing  tlie   true  reafon  of  the  different  proper- 
ties obferved  in  the  feveral  drinks,  the  caufc  of  their  excellen- 
cies or  defedls    was  ignorantly  attributed  to   the   water  made 
life  of,  and  the  inhabitants  of  particular  places  foon  found  an 
advantage,  in  availing  themfelves  of  this  local  reputation.    But 
jufl  and  true  principles,  followed  by  as  jufl  a  pradice,  mufl 

render 


28  TJje  Theohy   ^Brewing. 

render  the  art  more  unlverHxl^  "jid  add  dignity  to  the  profefll- 
on,  by  eftablifhing  the  merit  of  our  barley  wines  on  know- 
ledge, not  on  prejudice.  This  truth  would  appear  in  a  flrong- 
er  lieht,  were  I  to  extend  the  obfers'-ations  fardier  on  this  ele- 
ment;  but  as  the  fubjeft  of  water  has  been  fully  treated  of  by 
Boerhaave,  Shaw,  and  Hales,  it  would  be  tedious  to  add  any 
thing  more  upon  it. 


SECT.  IV. 


7%e  Theory    (?/"Bre  WING.  29 

S    E    C    T    I    0    N    IV. 

0/  E  A  R  T  H. 

I^""'^''«'^  EGULARITY  requires  that  fome  notice  fliould 
»  n  J*  be  taken  of  this  element.  The  great  writer  on 
*|  »  Ml  chemillry,  fo  often  mentioned,  defines  it  to  be 
^~°'*-^*~°°*  a  fimple,  hard,  friable,  foffil  body,  fixed  in 
the  fire,  but  not  melting  in  it,  nor  diffokible  in  water,  air, 
alcohol  or  oil.  Thefe  are  the  charadters  of  pure  earth,  which, 
no  more  than  any  of  the  other  elements,  comes  within  our 
reach,  free  from  admixture.  Though  it  is  one  of  the  compo- 
nent parts  of  all  vegetables,  yet  as  defignedly  it  is  never  made 
life  of  in  brewing,  except  fometimes  for  the  purpofe  of  pre- 
cipitation, it  is  unneceflary  to  fay  any  thing  more  upon  it: 
whoever  defires  to  be  farther  informed  concerning  its  properties 
may  confult  all,   or  any  of  the  authors  before-mentioned. 

«  A  IS 

E  SECT.  V. 


30  The  Theory   <?/*  Brewing. 

SECTION     V. 
0/ ?/&^  THERMOMETER. 

SKKt-^taiS  H  I  S  inftrument  is  defigned  for  meafurlnp;  the  In- 
»  S  ^  ... 

T     T      T  ^"^^^^^  O'"  decreafe  of  heat.     By    doing  it    numeri- 

^  '^  cally,    it  fixes  in  our  minds   the  quantity  of  fire, 

■'■"""^         which  any  body  is  at  any  time  impregnated  with. 

If  different  bodies  are  brought  together,  though  each  poflefles  a 

different  degree  of  heat,  it  teaches  us  to  difcover  what  degree 

of  heat   they  will  arrive  at  when  thoroughly  mixed,  fuppoling 

effervefcence  to  produce  no  alteration  in  their  heat. 

The  inventor  of  this  admirable  inftrument    is  not  certainly 
known,  though  the  merit  of  the  difcovery  has  been  afcribed 
to  fevetal  great  men,  of  different  nations,  in  order  to  do  them, 
and  their  countries  honour.     It  came  to  us  from  Italy,  about 
the  beginning  of  the  fixteenth  century.     The   firlt  inventors 
,  were  far  from  bringing  this  inflrument  to   its  prefent  degree 
of  perfcdion.     As   it  was  not  then  hermetically  fealed,  the 
co.itained  fluid  was,    at    the  fame  time,    influenceed   by    the 
weight  of  the  air,  and  by  the  expanfion    of  heat.     The  aca- 
demy of  Florence   added  this  improvement    to  their  thermo- 
meters, which  foon  made  them  more  generally  received ;   but 
as  the  highefl:  degree  of  heat   of  the  inftrument,  conftrufted 
by  tlie  Florentine  gentlemen,  was  fixed   by  the  adion  of  the 
flrongcfl  rays  of  the  fun  in   their  country,    this  vague  deter- 
mination, varying  in  almoft  every  place,  and    the  want  of  a 
fixed  and  univerfal  fcale,  rendered  all  the  obfcrvations,  made 
with  fuch  thermometers,  of  little  ufe  to  us.  Bi.iyle 


Tlje   Theory   (t/*  Brewing.  31 

Boyle,  Halley,  Newton,  and  feveral  other  great  men  thought 
this  inftrumen:  highly  ^viorthy   of  their  attention.     They   en- 
deavoured to  fix  two  invariable  points,    to  reckon  from,    and 
by  means  of  thefe,  to  eftablilli  a  proper  divifion.    Monfieur 
Amontons  is  faid  to  have  firft  made  ufe  of  the  degree  of  boil- 
ing water,  for  graduating  his  mercurial  thermometers.     Faren- 
heit  indeed  found,    that  the  prcfllire  of  the  air  in  its  greatelt 
latitude,  would  caufe  a  variation   of  fix  degrees  in  that  point, 
he   therefore  concluded,  that  a   thermometer  made  at  the  time 
when  the  air  is  in  its  middle  flate,  might  be  fufficiently  exaft 
for  almoft   every  purpofe.     Long  before  this  degree   of  heat, 
viz.  that  of  boiling  water  was  perfectly  fettled,  many  means  were 
propofed  to  determine  another.     The  degree   of  temperature 
in  a  deep  cave   or  cellar,  where  no  external  air  could  reach,, 
was   imagined  by  many,    a  proper  one ;  but  what  that  degree 
tally  was,  and  whether  it  was  fixed  and  univerfal,  was  found  too 
difficult  to  be  determined.     At  lafl:  the  freezing  point    of  water 
was    thought   of,     and  though   fome  doubts    arofe   with    Dr. 
Halley,    and  others,    whether  water   conftantly    froze   at  the 
fame  degree  of  cold.  Dr.  Martine   has  fince,  by  feveral  ex-        ^ 
periments,   proved  this   to  be    beyond  all  doubt,  and  this  de- 
gree is  now  received  for  as  fixed  a  point,  as  that  of  boiling 
water.. 

Thefe  two  degrees  being  thus  determined,  the  next  bufi- 
nefs  was  the  divifion  of  the  intermediate  fpace  on  fome  fcale, 
that  could  be  generally  received.  Though  there  feemed  to  be 
no  ditTiculty  in  this,  philofophers  of  diflferent  countries  have  not 
been  uniform  in  their  determinations,  and  that  wliichisufed 

E  i  ia 


3 2  'TJje  Theory    (j/Brewing. 

in  the  thermometer  now  the    moft    common,  and    in  other 
refpeds  the  moft  perfed,  is  far  from  being  the  fimpleft. 

The  liquid  wherewith  thermometers  were  to  be  filled, 
became  the  objedt  of  another  enquiry.  Sir  Ifaac  Newton 
employed,  for  this  purpofe,  linfeed  oil :  but  this  being  an  unc- 
tuous body,  is  apt  to  adhere  to  the  fides  of  the  glafs,  and  when 
fuddenly  affefted  by  cold,  for  want  of  the  parts  which  thus 
ftick  to  the  fides,  does  not  fliew  the  true  degree. 

Tinged  water  was  employed  by  others;  but  this  freezing, 
when  Farenheit's  thermometer  points  32  degrees,  and  boiling, 
when  it  rifes  to  212,  was,  from  thence,  incapable  of  denot- 
ing any  more  intenfe  cold  or  heat. 

Spirit  of  wine,  which  enilures  much  cold  without  ftag- 
nating,  was  next  made  ufe  of  ;  but  this  liquor  being  fufcep- 
tible  of  no  greater  degree  of  heat,  than  that,  which  in 
Farenheit's  fcale  is  exprefTed  by  1 75,  was  not  capable  of 
being  ufed,   where  boiling  water  was  concerned. 

At  laft  the  propereft  fluid,  to  anfwer  eveiy  purpofe,  was 
found  to  be  mercury.  This  has  never  been  known  to  freeze  *, 
and  will  not  boil  under  a  heat  of  600  degrees;  befides,  it  is 
free  from  every  inconvenlency  attending  other  liquors. 

As  the  inftrument  is  entirely  founded  on  this,  that  heat 
or  fire  expands  all  bodies,  as  cold  condenfes  them,  tliere  was 
a    necefllty    of    employing    a    fluid  eafy   to    be    dilated.     A 

*  I  ate'y  indeed  by  Aich  intenfe  cold,      mate;,   mercury   is   faiJ  to  have   been 
as    can    only    bj    procure]    with    tlic      flpgnatcd  or  fi.\eJ. 
grcattft    ari,    and    in  the   colJcft    cli-  quan- 


7^^Theoryo/"Brewing.  ^S 

quantity  of  it  is  featcd  in  one  part  or  referv'oir.  This 
being  expanded  by  heat,  is  pufhed  forward  into  a  fine  tube, 
or  capillary  cylinder,  fo  fmall,  that  the  motion  of  the  fluid  in 
it  is  fpeedy  and  perceptible.  Some  thermometers  have  been 
conftruded  with  their  refervoir  compofed  of  a  larger  cylinder  : 
now  they  are  generally  made  globular.  The  fmaller  the  bulb 
is,  the  fooner  it  is  heated  through,  and  the  finer  and  fmaller 
the  tube  is,  the  greater  will  be  the  length  of  it,  and  the  more 
diftindl  the  degrees.  It  is  fcarcely  polTible  that  any  glafs  cy- 
linder, fo  ver)'  fmall,  fhould  be  perfedly  regular  ;  the  quick- 
filver,  during  the  expanfion,  pafTmg  through  fome  parts  of 
the  tube  wider  than  others,  the  degrees  will  be  fhorter  in  the 
firft  cafe,  and  longer  in  the  latter.  If  the  divifions  therefore 
are  made  equal  between  the  boiling  and  freezing  jxiints,  a 
thermometer  confifting  of  fuch  a  tube  cannot  be  true.  To 
redify  this  inconveniency,  the  ingenious  Mr.  Bird  of  London, 
puts  into  the  tube  about  the  length  of  an  inch  of  mercury  ; 
and  mcafuring,  with  a  pair  of  compafTes,  the  exadt  length  of 
this  body  of  quickfilver  in  one  place,  he  moves  it  from  one 
end  to  the  other,  carefully  obferving,  in  the  feveral  places, 
how  much  it  increafes  or  dimini flies  in  length,  and  thereby 
afcertains  where,  and  how  much,  the  degrees  are  to  be  varied. 
By  this  contrivance  his  thermometers  are  perfedtly  accurate, 
and   exceed  all   that  were  ever  made  before. 

I  fliall  not  trouble  my  reader  with  the  number  of,  calcula- 
tions that  have  been  made,   to  exprefb  the   quantity  of  parti- 
cles 


^4.  ^he  Theory  (t/'Brewing. 

cles  of  the  liquor  contained  in  the  bulb,  in  order  to  determine 
how  much  it  is  dilated:  this  Dr.  Alartine  feems  to  think  a 
more  curious  than  ufeful  enquiry.  It  is  fufficlent  for  our  pur- 
pofe  to  know,  how  the  beft  thermometers  ought  to  be  con- 
ftruded  :  they  who  have  leifnre  and  inclination,  may  be  agreea.- 
bly  entertained  by  the  author  laft  cited. 

By  obferving  the  rife  of  the  mercury  in   the  thermometer^ 
during  any  given  time,     as,  for   inftance,  during   the  time  of 
the  day,  we  afcertain  the    degree   and  value  of  the  heat  of 
every   part   of  the  day,     and   may   hereafter  nearly   fix   the: 
medium  of  the  whole   time.   By  repeated  experiments,  it  ap- 
pears,  that  the  medium  heat  of  any  day  is  ufually  indicated  at 
eight  o'clock  in  the  morning,   if  the   inftrument   is  placed  in; 
the   fhade,    in  a  northern   fituation,    and   out  of  the  reach  of 
any  accidental  heat- 
Though  water    is    not   fo  readily    affefted  as  air    by   heat 
and  cold,     yet   as   all  bodies,    that    are  long  expofed  in   the- 
feme  place,     become  of  the  fame  degree  of  heat   with  the  ait 
'  itfelf,  no  great   error  can  arife  from  eftimating  water,   in  ge- 

neral,   to  be  of  the  fame   heat   as    the  air,    at    eight  o'clock; 
in  the-  morning,    in  the  fliade. 

The  thermometer  teaches  us,  that  the  heat  of  boiling  wa- 
ter is  equal  to  212  degrees,  and  by  calculation  we  may- 
know  what  quantity  of  cold  water  is  neceffary  to  bring  it 
to  any  degree  we  choofe  ;  fo  that  though  the  inftrument 
cannot   be  ufed  in   large  veffels,  where  the  water  is  heating, 

yet 


7^^  Theory  0/ Brewing,  .35 

yet,  by  the  power  of  numbers,  the  heat  may  be  afcertalned 
with  the  greateft  accuracy.  The  rule  is  this  :  multiply  2  1 2, 
the  heat  of  boiling  water,  by  the  number  of  barrels  of  wa- 
ter thus  heated,  (fuppofe22)  and  the  number  of  barrels  of 
■cold  water  to  be  added  to  the  former,  ( fuppofe  10,)  by 
the  heat  of  the  air  at  eight  o'clock,  (  fuppofe  50,  )  add 
thefe  two  produds  together,  and  divide  by  the  fum  of  the 
barrels,  the  quotient  fhews  the  degree  of  heat  of  the  water, 
mixed   together. 

2 1 2  heat  of  boiling  water       50  deg.  heat  of  air  at  8. 
2  2  barrels  to  be  made  to  boil    i  o  barrels  of  cold  water 

424  joo 

424 


22      4664 
10        500 


fum  32     )  5 1 64  (  1 6 1 4-4-  degrees,  will  be  the  heat  of  the  water_, 
of  barrels    32  when  mixed  together. 

196 

192 


44 
12 


The  calculation  may  be  extended  to  three  or  more  bo- 
dies, provided  they  be  brought  to  the  fame  denomination. 
Suppofe   32  barrels  of  water    to    be   ufed  where  there  is  a 


grift 


36  7^^  Theory  0/ Brewing. 

grift  of  20  quarters  of  malt,  if  thefe  20  quarters  of  malt 
arc  of  a  volume  or  bulk  equal  to  1 1  barrels  of  water,  and 
the  malt  by  having  lain  expofed  to  the  air,  is  of  the  fame 
degree  of  heat  with  the  air,  in  order  to  know  the  lieat 
of  the  mafh,    the  calculation  muft   be   thus   continued. 

161+T  161 +T  heat  of  water       50  degrees  of  heat  of  malt. 

32      barrels  of  water   1 1  barrels,  volume  of  malt. 

333  55^ 

483 


32  water     5163 
1 1  nialt  550 

43  )  57^3  (   ^3^  degrees,   which  will   be   the  heat   of 

43  the  mafh. 

141 
129 


123 
86 

We  fliall  meet  hereafter  with  fome  incidents,  which  occa- 
iion  a  difference  in  the  calculation,  but  it  will  be  time 
enough  to  mention  them  in  the  pradtical  part. 

The  thermometer  by  fhewing  the  different  degrees  of 
heat  of  each  part  of  the  year,  informs  us  at  the  fame  time, 
how  necelTary  it  is,  that  the    extrads   of  fmall  beer  fliould 

carry 


*lh&  Theory^Brewino.  37 

rary  in  proportion  to  fuch  heats,  as  alfo  what  quantity  of 
hops  ought  to  be  ufed  at  different  times  ;  how  much  yeart 
is  recuifite,  at  each  llatcd  fcafon,  to  carry  on  a  due  fer- 
mentation ;  and  what  variation  is  to  be  made  in  the  length 
.of  time,  that  worts  ought  to  boil.  Indeed  without  this  know- 
ledge, beers,  though  brewed  in  their  due  feafon,  cannot  be 
regularly  fermented,  and  whenever  they  prove  good,  fo 
<jften  may  it  be  faid,    that  fortune  was  on  the  brewer's  fide. 

Beers  are  depofited  in  cellars,  to  prevent  their  being 
affected  by  the  variations  of  heat  and  cold  in  the  external 
air.  By  means  of  the  thermometer,  may  be  determined  the 
heat  of  thefe  cellars,  the  temper  the  liquor  is  to  be  kept 
in,   and  whether  it  will  fooner  or   later  come  forwajd. 

The  brewing  feaibn,  and  the  reafon  why  fuch  a  feafon 
is  fitteft  for  brewing,  can  only  be  difcovered  by  this  in- 
ilrbment.  It  points  out  likewifc  our  chance  for  fuccefs,  fome- 
times  in  the  hottefl:  months. 

As  all  vegetable  fermentation  is  carried  on  in  heats,  betwcert 
fome  fettled  points,  we  are,  by  this  inftrument,  taught  to 
put  our  worts  together  at  fuch  a  temperature,  that  they  fhall 
neither  be  evaporated  by  too  great  a  heat,  nor  retarded  by 
toO'  much  cold. 

If  curioiity  fliould  lead  us  fo  far,  we  might  lilcewife  de- 
termine, by  it,  the  particular  llrcngth  of  each  wort,  or  cjf 
bvery  ncufli;   for  if  water  boils  zX.  ziz  degrees,  oil   at  600, 

JP  and 


■j  8  Ithe  Theory  5/  B  r  e  vv  i  n  g. 

and  worts  be  a  compofition  of  water,  oil  and  fait,  the 
more  the  heat  of  a  boiling  wort  exceeds  that  of  boiling 
water,  the  more  oils  and  falts  mull  it  contain,  or  the  Wron- 
ger is  the   wort. 

A  given  quantity  of  hops,  boiled  in  a  given  quantity  of 
water,  mufl  have  a  fimilar  effedt,  confequently  the  intrin- 
iic  value  of  this  vegetable  may,  in  the  fame  manner,  be 
afcertained. 

The  more  the  malts  are  dried,  the  more  do  they  alter 
in  color,  from  a  white  to  a  light  yellow,  next  to  an  am- 
fcer,  farther  on  to  a  brown,  until  at  lafl:  the  color  becomes 
fpeclded  with  black  ;  in  ^vhich  ftate  we  frequently  fee  it. 
If  more  fire  or  heat  is  continued ,  the  grain  will  at  laft 
charr,  and  become  intirely  black.  By  obferving  the  degrees 
of  heat  neceffary  to  produce  thefe  alterations,  we  may,  by 
the  mere  infpedion  of  the  malt,  know  with  what  degree 
of  fire  it  has  been  dried  ;  and  fixing  upon  that  which  befl 
fuits  our  purpofe  dired,  with  the  greatefl  accuracy,  the 
heat  of  the  firft  mafli,  a  thing  of  the  utmofl:  confequencc 
to  the   right  management  of  the  procefs  of  brewing. 

If  I  had  not  already  faid  enough  to  convince  the  brewer 

of  the  utility  of  this  inf^niment,   how  curious  he  ought  to  be 

in   the   choice,    and   how  well  acquainted  with    the  ufc  of 

■it,   I    would  tell  him,     that    the   heat  gained    by   the    effer- 

vefcing  of  malt   is  to   be    determined  by  it  alone  ;     that  the 

heat 


\the    T  H  E  O  R  Y    (//  B  R  E  W  I  N  G.  39 

heat  loft  by  inafliing,  by  the  water  in  its  paflage  from  the 
copper  to  the  ton,  or  by  the  extrad  coming  down  into  the 
iinderback,  can  be  found  by  no  other  means;  and  above 
all,  that  there  is  no  other  way  to  know  with  certainty  the 
heat  of  every  extraction. 

I  know  very  well,  that  good  beer  was  made  before  the 
thermometer  was  known,  and  ftill  1$,  by  many,  who  are  in- 
tircly  ignorant  of  it ;  but  this,  if  not  wholly  the  effed:  of 
chance,  cannot  be  faid  to  be  very  diftant  from  it.  They  who 
carry  on  this  procefs,  unafTifted  by  principles  and  the  ufe  of 
the  thermometer,  cannot  but  confefs,  that  they  are  frequently 
unfuccefsful,  whereas  did  they  carefully  and  with  knowledge  ap- 
2)ly  this  inftrument,  they  certainly  never  would  be  dlfappointed. 
It  is  equally  true,  that  the  brewing  art  has,  for  a  long  fpacc 
of  time,  been  governed  by  tradition  alone,  and  this  but 
ill  conveyed  ;  if  lucky  combinations  have^  fometimes  flattered 
the  bcft  praditionerSj  faulty  drinks  have  as  often  made  them 
feel  the  want  of  certain  and  well  eftablifhed  principles.  It 
is  juft  as  abfurd  for  a  brewer  to  refufe  the  ufe  of  the  thcr-  . 
mometer,  as  it  would  be  for  an  architcd:  to  throw  away 
his  rule,  as  unferviceable,  becaufe  the  firft  houfe,  probably, 
was  built  without  one. 


F  2  SECT.  VI. 


40  iTse  Theory  <?/"Brevvin  g» 

SECTION    VI. 

Of  the  VINE,    ;Vj  FRUITS   ar.d  JUICES. 

.■JST/^i^.^'  T   Is    now    time    to    confider   more  diftinftly    the 


^      I     ^^  objedt   we  have  in  view,  and  the  propereil  means 

Any  fermented  liquor,  that  in  diftillation  yields  an  in- 
flammable fplrit  mifcible  with  water,  may  be  called  wine, 
whatever  vegetable  matter  it  is  produced  from.  Now  as  beer 
ind  ales  contain  a  fpirit  exaftly  anfwerable  to  this  definition, 
brewing  may  juftly  be  called  the  art  of  making  wines  from 
corn.  Thofe  indeed,  which  are  the  produce  of  the  grape, 
have  a  particular  claim  to  that  name,  either  becaufe  they 
are  probably  the  moft  ancient  and  the  moft  univcrfal,  or 
that  a  great  part  of  their  previous  preparation  is  owing  to 
the  care  of  nature  itfelf.  By  obferving  the  agents  flie  em- 
ploys,  and  the  circumftances  under  which  flie  ads,  we  fhali 
find  ourfclves  enabled  to  follow  her  fteps,  and  to  imitate  her 
operations. 

Moll:  grapes  contain  juices,  which,  when  fermented,  be^ 
come  in  time  ;is  light  and  pellucid  as  water,  and  arc  pof- 
fefled  of  fine  fpirituous  parts  fullicient  to  cherlfh,  comfort, 
and  eyen  inebriate.     But  thcfe  properties  of  vinofity  arc  not 

obfei-vc4 


l%e  Theory^  Brewing.  41 

obferved  equally  in  the  fniits  of  all  vines;  fome  of  them  are- 
found  lefs,  others  not  at  all  proper  for  this  purpofe.  It  is 
therefore  neceffary  to  examine  fome  clrcumftanccs  attending 
the  formation  and  ripening  of  thofe  grapes,  whofe  juices 
produce  the  fineft  liquors  of  that  kind. 

All  grapes,  when  they  firfl:  bud  forth,  are  auftere  and 
four.  Whether  this  is  the  efFed  of  the  autumnal  remaining 
fap,  or  of  the  new  raifed  vernal  one,  is  neither  very  eafy 
nor  very  material  to  determine.  This  however  plainly  ap- 
pears, that  the  juice,  in  that  ftate,  confifls  of  litde  elfe  than 
an  acid  combined  with  a  taftelefs  water.  When  the  fruit 
is  ripe,  it  becomes  full  of  a  rich,  fweet,  and  highly  flavoured 
juice.  The  color,  confiflency,  and  faccharine  tafte  of  that 
juice  fhow,  that,  by  the  power  of  heat,  a  confiderable  quan- 
tity of  oil  has  been  raifed,  and  that  the  originally  acid 
falts  are  now  fo  changed  as  to  poffefs  the  properties  of 
thofe,   which  are  called  faponaceous,  or  lixivial. 

In  England,  grapes  are  probably  produced  under  the 
lead  heat  they  can  be  raifed  by.  They  difcover  themfelves 
in  their  firft  Ibape,  about  June,  when  the  medium  between 
the  heat  of  the  fim's  beams,  and  that  of  the  night,  is 
from  z^'i  to  60  degrees  in  Fahrenheit's  thermometer.  This 
therefore  is  the  degree  of  heat,  by  which  the  acid  falts 
are  produced  or  introduced  info  the  grape. 

The    higheft    degrees    of  heat,    in  the  countries,     where 
grapes  come  to  perfect  maturity,   Imve  been  obferved  to  be 

in 


42  The  Theory  c/  B  r  e  vv  i  n  g. 

in  vanousparts  of  Italy,  Spain  and  Greece  loo,  and  at  Montpe- 
lier  S8,  in  the  fliade,  to  which,  according  to  Dr.  Lining's  ob- 
fefvations,  20  desrrees  mufl  be  added  for  the  cfFed  of  the  fun's 
heams.  -The  gre;ateft  heat  tlien  in  Italy  will  amount  to  120  de- 
grees, and  in  the  fouth  of  France  to  i  oS.  Thefe  approach  nearly 
to  the  heats  ever  obfcrved  in  the  holtefi:  climates,  which 
in  .  Aftracan,  Syria,  Senegal,  and  Carolina  were  from  1  24 
to    126.  . 

Thofe  countries,  where  the  heat  is  the  greateft,  produce 
in  general  the  richefl  fruits ,  that  is  the  moft  impregna- 
ted with  fweet,  thick  and  oily  juices.  We  are  told  that, 
among  the  Tbckay  wine-hills,  that  one  which  diredtly  fronts 
the  fouth,  and  is  the  moft  expofed  to  the  fun,  produces- 
the  fvveeteft  and  ri'cheft  grapes.  It  is  called  \\\e  fugar-hill', 
and  the  delicious  wines  extracted  from  this  particular  fpot, 
arc  all  dcpofited  in  the  cellars  of  the  Imperial  family.  Thofe 
grapes,  as  well  as  fome  in  the  Canaries,  and  in  other  pla- 
ces, which,  by  being  fuffered  to  remain  the  longeft  on  the 
tree,  with  their  ftems  half  cut  through,  have  their  juices 
highly  concentrated,  produce  that  fpecies  of  fweet  oily  and 
balmy  wines,  which,  from  that  operation,  are  called  fack, 
from  the  French  word  fee  or  dry. 

In  all  diftiliations,  water  and  acid  falts  rife  firft,  A  more 
confiderable  degree  of  fire  is  required  for  the  elevation  of 
oils,  ,  and  a  ftill  greater  one  for  that  of  thofe  lixivial  falts, 
which   render  thofe  oils  mifcible  with   water.     Nature    puts 

this 


The  T  H  E  o  R  r  0/  B  R  E  vv  r  N  G.  4 

this  proccfs  before  our  eyes.  In  the  formation  and  matu- 
ration of  grapes,  and  it  is  by  the  imitation  of  what  fhc  does, 
that  the  inhabitants  of  different  countries  improve  the  ad- 
vantages  both  of  their  foil  and   of  their   air. 

In  order  to  illuftrate  the  dodrine,  that  grapes  are  endued 
with  various  properties,  in  proportion  to  the  heat  of  tlic  air, 
which  they  have  been  expofed  to,  let  us  remember  what  Boer- 
haave  has  obferved,  that  in  very  hot  weather,  the  oleous  cor- 
pufcles  of  the  earth  are  carried  up  into  the  air,  and  defcend- 
ing  again,  render  the  fl^owcrs  and  dews  in  fummcr  very  dif- 
ferent from  the  pure  fnow  In  winter.  The  firll:  are  acrid  and 
difpofed  to  froth,  the  lafl:  is  tranfj)arcnt  and  infipid.  Hence 
fummer  rain,  or  rain  falling  in  hot  weather,  is  always  fruit- 
ful, whereas  that  in  cold  weaUier  is  fcarccly  fo  ^t  all.  In 
winter  the  air  abounds  with  acid  parts,  neither  fmoothed  by 
oils  or  rarefied  by  heat,  cold  being  the  condenling  power,  as 
heat  is  the  opener  of  nature.  In  fummer,  the  air  dilating  it- 
felf,  penetrates  every  where;  and  gives  to  the  rain  a  difpofition 
to  froth,  occafioned  by  the  admixture  of  olequs  and  aerial 
particles.  Thus  the  acid  falts,  previoufly  exiting  in  the  grapes, 
and  neceflary  to  their  prefcrvation,  are  neutralized  by  heat, 
covered  or  blended  with  oil,  and  changed  by  both  in  a  faccha- 
rine  form.  Now  in  proportion  as  thefe  acids  are  more 
or  lefs  fharp,  and  counterbalanced  by  a  greater  or  leffcr  quan- 
tity of  oils,  the  juices  of  the  grapes  approach  more  or  lefs  to 
the  llatc  of  perfe(Sion,  which  fermentation  requires. 

There 


<» 


44-  ^^  Theory  (9/ Brew  INC. 

There  are  indeed  many  places,  as  Jamaica,  Rarbadoes,  &:c. 
where  neither  the  lowcil  or  higheft  degree  of  heat,  j)roper 
for  tlie  production  of  grapes,  is  obferved,  and  in  which  the 
vines  cannot  be  cultivated  with  advantage.  By  comparing; 
the  heat  of  thofe  places  with  that  in  Italy  and  Montpe- 
lier,  it  appears,  that  this  defedl  is  not  owing  to  the  exceffive 
heats  of  thefe  countries,  but  to  their  conflancy  and  unifor- 
mity; the  temperature  of  the  air  never  being  fo  low  as  the 
degree  neceflary  for  the  firjl:  production  of  the  fruit.  When- 
ever the  cultivation  of  the  vine  is  attempted  in  thefe  countries 
the  grapes  on  their  firft  appearance  are  fliaded  and  Screen- 
ed from  the  beams  of  the  fun,  which,  ia  their  infancy,  they 
arc  not  able  to  bear. 

Hence  we  learn,  that  nature  employs  leffer  heats  to  form- 
than  to  ri|>en  the  juices  of  this  fruit,  or  to  beflow  on  them  a 
power  of  maintaining  themfelves,  for  feme  time,  in  a  found 
ftate.  We  have  inveftigatcd  the  loweft  degrees  of  heat,  in 
which  grapes  are  produced,  and  nearly  the  higheft  they  ever 
j-cceive  to  ripen  them.  Let  us  call  the  firft  the  germinating  de- 
grees, and  the  lalt  thofe  of  maturation.  If  50  or  60  be  the 
loweft  of  the  one,  and  124  or  126  the  higheft  of  the 
other,  and  if  a  certain  power  of  acids  is  neceflary  for  the 
germination  of  the  grapes,  which  muft  be  counterbalanced 
,by  an  equal  power  of  oils  ralfed  by  the  heat  of  the  fun 
for  their  maturation,  then  the  medium  of  thefe  two  num- 
bers, or  92,  may  be  faid  to  be  a  degree,  at  which  this 
fruit  cannot  poffibly  be  produced,    and   inferior  to  that  by 

which 


*The  Theory^Brewing.  45 

which  it  is  maturated.  At  Panama  the  loweft  degree  of 
heat  is  72,  to  which  20  being  added,  for  the  fun's  beams, 
the  fum  will  be  92,  and  confequcntly  no  grapes  can  grow 
there,   except  the  vines  be  placed   in  the  fliade^ 

If  we  recoiled  that  we  can  fcarcely  make  wine,  which 
will  preferve  itfelf,  of  grapes  produced  in  England,  we 
fhall  be  induced  to  tliink,  that  the  reafon  of  this  defedl  is 
the  want  of  the  high  degrees  of  heat.  Our  fun^  feldom 
raifes  the  thermometer  to  100  degrees,  and  that  but  for  a 
fhort  continuance.  Our  medium  heat  is  far  inferior  to  92, 
and  hence  we  fee,  at  feveral  diftant  terms  in  fummer,  new 
germinated  grapes,  but  feldom  any  perfedly  ripe.  Thefe 
obfervations,  the  ufe  of  which  in  brewing  will  hereafter  ap- 
pear, likewife  point  out  to  us,  what  part  of  our  planta- 
tions are  fit  to  produce  this  fruit,  and  to  what  degree  of 
perfedlion. 

A  perfedl  fermentation  is  the  aim  of  the  wine-maker,, 
and  this  cannot  be  obtained,  but  with  juices,  whofe  parts 
may  be  intimately  blended  and  united  ,  that  is  according; 
to  our  definition,  that  are  perfectly  faponaccous.  Wines, 
that  have  that  quality,  will  ferment  of  themfelv^s,  become 
fpontaneoufly  bright  and'  pellucid,  and  keep  found  a  due 
time.  The  wines  of  France,  Spam  and  the  Madeiras  pof- 
fefs  more  or  lefs  of  thefe  properties,  in  proportion  to  the 
heats,  which  the  grapes  of  thefe  countries  fullain  in  their 
feveral  flages  of  growth,    and  lome  wines,   which  come  from 

G  the 


4-6  T^e  Theory   of  Brewing. 

the  Eafl-Indies  can  fcarcely  ever  be  made  franfparent  by 
art,  nature  having  being  too  lavifh  of  its  heat,  at  the  time 
of  their  firft   formation. 

The  nature  of  the  foil  proper  for  the  vine  might,  in 
another  work,  be  a  very  ufeful  enquiry.  It  will  be  fuffi- 
cient  here  barely  to  hint  at  the  effeft,  which  lixivial  foils 
produce  in  mufls.  The  Portugueze,  when  they  difcovered  the 
Illand  of  Madeira  in  1420,  fet  fire  to  the  forefts,  with 
which  it  was  totally  covered.  It  continued  to  burn  for  the 
fpace  of  feven  years,  after  which  the  land  was  found  ex- 
tremely fruitful,  and  yielding  fuch  wines,  as,  ftill  at  prefent, 
we  have  from  thence,  in  greater  plenty.  It  is  verj'  diiTicult 
to  fine  thefe  wines,  and,  though  the  climate  of  this  ifland 
is  more  temperate  than  that  of  the  Canaries,  the  wines  are 
obliged  to  be  carried  to  the  Indies  and  the  warmer  parts 
of  the  globe,  to  be  purged,  fhook,  and  attenuated,  before 
they  can  arrive  to  an  equal  degree  of  finenefs  with  other 
wines  ;  though,  were  the  Portugueze  acquainted  with  what 
may  be  termed  the  artificial  method  of  exciting  periodical 
fermentation,  much  or  the  whole  of  this  trouble  might  be 
avoided.  Hence  we  fee,  that  foils  impregnated  with  alka- 
,line  falts  will  produce  mufts  able  to  fupport  themfclves  lon- 
ger, and  to  reflft  acidity  more,  than  other  foils,  under  the  fame 
degree   of  heat. 

Grapes  have  the   fame    conftituent    parts  as   other  vegeta- 
bles.   The  difference  between  them,     as  to   their  tafles  and 

properties, 


The  Theory^Brevving.  47 

properties,  confifts,  in  the  parts  being  mixed  in  different 
proportion?.  This  arifes,  either  from  their  abforbent  veflels 
more  readily  atlrading  fome  juices  than  others,  or  from  their 
preparing  them  otherv\ifc,  under  difierent  heats  and  in  dif- 
ferent foils. 

We  find,  fays  Dr.  Hales,  by  the  chemical  analyfis  of 
vegetables,  that  their  fubftance  is  compofed  of  fulphur,  vo- 
latile faits,  water,  and  earth,  which  principles  are  endued 
with  mutual  attrading  powers.  There  enters  likewife  in  the 
compofition  a  large  portion  of  air,  which  has  a  wonder- 
ful property  of  attrading  in  a  fixed,  or  of  repelling  in  an 
elaftic,  flate,  with  a  power  fuperior  to  vaft  comprefTmg 
forces.  It  is  by  the  infinite  combinations,  actions  and  readions 
of  thefe  principles,  that  all  the  operations  in  animal  and 
vegetable  bodies  are  effeded. 

Boerhaave,  who  is  fomew'hat  more  particular  with  regard 
to  the  conftituent  parts  of  vegetables,  fays,  that  they  con- 
tain an  oil  mixed  with  a  fait  in  form  of  a  fapo,  and  that 
a  faponaccous  juice  arifes  from  the  mixture  of  water  with 
the  former. 

We  have  feen,  from  the  nature  of  the  compofition  of 
the  grapes,  that  they  have  all  the  neceffary  principles  to 
form  a  fapo.  They  abound  with  elaftic  air,  water,  oils, 
acid  and  neutral  falts,  and  even  lixivial  and  faponaceous 
juices.    The  air  contained  in  the  intcrlHces  of  fluid*  is  more 

G  2  in 


4^  The  Theory    o/*  Brewing. 

in  quantity  than  is  commonly  apprehended,  for  Sir  Ifaac  Newton 
•has  proved  that  water  has  forty  times  more  pores  than  folid  parts; 
and  the  proportion  is  likely  not  very  different  in  vegetable 
jiiices.  But  their  vifcidity  prevents  the  expanfion  of  this  inclo- 
fed  air,  and  being  enveloped  by  the  covering  of  tlie 
fruit,  it  lies  inadive,  till  it  is  moved  by  fome  foreign  caufe. 
In  this  forced  ftatc,  it  caufes  no  vifible  motion,  nor  are  the 
principles,  thus  confined,  either fubjeded  to  anj'  apparent  iinpref- 
iionsof  the  external  atmofphere,  or  fo  intimately  mixed  as  when 
the  juices  of  the  fruit  are  exprefled.  But  as  a  perfedt  mix- 
ture of  thefe  principles  is  necefTary  for  the  formation  of  a 
fapo,  it  is  clear,  that  a  free  communication  of  the  external 
air  with  that  contained  in  the  interflices  of  the  liquor  is 
required  for  that  purpofe.  By  what  means  this  is  effeded, 
what  alterations  it  produces,  or  in  general,  in  what  manner 
the  juices  of  the  grapes  become  wine,  mufl  be  the  fubjed 
.of  our  next  enquiry. 

The  procefs  of  a  perfed:  fermentation  is  undoubtedly  the 
fame,  (  where  the  due  proportions  of  the  conftituent  part, 
forming  the  mvTlt  are  exadly  kept,)  whatever  vegetable  juices 
it  is  excited  in.  For  this  reafon,  we  will  obferve  the  progrefs 
of  this  ad  in  beers  and  ales,  thefe  being  fubjeds  we  are 
more  accuflomed  to,  and  where  the  charaders  are  moft  di- 
ftind,  in  order  to  apply  what  may  be  learned  from  thence 
10  our  chief  objed,    the  bufinefs  of  the  brewer. 


SECT.  VII. 


*The  T  H  E  o  R  y  (?/*  B  R  E  w  I  N  G.  49 

T  "   T   ^   ^   V   V  *r    V   *i*   1*   •.*   ';*   V   'C"   *C    v    i*   V   ':'   'i*  'i*   v   ***    *S*   ■'^  ^  '•*   *1*   V     .     V  *V   V 

SECTION     VII. 
O/'    F  E  R  xM  E  N  T  A  T  I  O  N    in   general, 

?5:«>:e:<x:o;  ER  mentation  is  that  aa,  by  which 
)3(  p  )s(  oils,  and  earth,  naturally  tenacious,  are  brought 
^^  •*••&  *o  Tuch  a  degree  of  fluidity,  as  to  be  equally 
<a',0:.iSJ,..O^.o;A  fufpended  in  an  homogeneous,  pellucid  fluid ; 
which,  by  a  due  proportion  of  the  different  principles,  is 
preferred  from  precipitation  and  evaporation.  According  to 
Boerhaave,  a  lefs  heat  tlian  forty  degrees  leaves  the  mafs 
in  an  inert  flate,  and  the  particles  fall  to  the  bottom  in 
proportion  to  their  gravity ;  a  greater  heat  than  eighty  de- 
grees difperfes  them  too  much,  and  leaves  tlie  reliduum  a 
rancid,  acrimonious,   putrid   mafs. 

It  is  certainly  very  difficult,  if  not  totally  impoffible,  to 
difcover  the  true  and  adequate  caufe  of  fermentation.  But, 
by  tracing  its  feveral  flages,  circumftances  and  effedls,  we 
may  perhaps  find  out  the  agents  and  means  employed  by 
nature  to  produce  this  fingular  change  ;  a  degree  of  know- 
ledge, which,  if  not  fufficient  to  fatisfy  philofophical  curio- 
flty,   may  be  fo  to  anfvver  our  pradical  purpofes. 

The  rnuft,  when  jufl  prefled  from  the  grapes,  is  a  liquid  compof- 
ed  of  neutral  and  llxivial  falts,  oils  of  different  fpiffitude,  water, 
earth,  and  elafticair.  Thefe  are  irregularly  ranged,  and  if  I  may 
be  permitted  the  exprefllon,  compofe  a  chaos  of  wine.  Soon 
after  the   liquor  is    fettled,    a    number   of  air  bubbles  arife, 

and 


50  *The  Theory  <?/"  Brewing. 

and  at  firft  adhere  to  the  fides  of  the  confaimng  veflel : 
their  magnitude  encreafes  as  they  augment  in  number,  till 
at  laft  they  cover  the  whole  furface  of  the  mull:. 

It  has  been  long   fufpedled,  and  if  I  miflake  not,  demon- 
f^rated,    that  an  acid,   of  uhich   all   others  are    but  fo  many 
different   fpecies,    is    univerfally   difperfed  through,    and  con- 
tinually circulating   in   the    air  ;   and  that  this  is    one  of  na- 
ture's principal  agents  in  maturating  and  refolving  of  bodies. 
Mufts,  like  other  bodies,  being  porous,    the  circulating  acids 
Very  powerfully  introduce  themfelves  therein  by  the  prefibre 
of  the  atmofphere,   in  proportion   as  the  pores   are    more  or 
lefs  expanded  by  the  heat  they  are  expofed  to.    The  particles 
of  acids  are  fuppofed  by  Newton  to  be  endued  with  a  great 
attradive     force,    in     which    their  adivity    confifls.      By  this 
force,   they  rufh  towards   other   bodies,   put  the  fluid   in  mo- 
tion, excite  heat,  and  violently  feparate  fome  particles  in  fuch 
manner  as  to  generate  or  expel  air,    and  confequently  bubbles. 

From  hence  it  appears  that,  as  foon  as  the  acid  particles 
of  the  air  are  admitted  into  the  muft,  they  aft  on  the  oils, 
and  excite  a  motion  fomewhat  like  the  efFervefcence  gene- 
rated, when  acids  and  oils  come  in  contact,  though  in  a 
lefs  degree.  This  motion  is  the  caufe  of  a  heat,  by  vvhich 
the  included  elaftic  air,  being  rarefied,  occafions  the  bubbles 
to  afcend  towards  the  furface.  Thefe,  by  the  power  of  at- 
tra<Sion,  are  drawn  to  the  fides  of  the  vefiel  ;  at  firft  .they 
are  fmall  and  few,  but  increafe,  both  in  number  and  magni- 
tude. 


n^e    Theory(7/"Brewinc.  5c 

mde,  as  the  effedl  ofthe  airencreafes,  till,  at  laft,  they  fp  read 
over  the  whole  furface.  The  firft  ftage  then  of  vegetable 
fermentation  fliews  itfelf  to  be  the  motion,  by  which  part 
of  the  elaftic  air  is  freed  from  the  muft.  It  may,  perhaps^ 
be  proper  to  obferve,  that  all  muft?,  which  ferment  fpon- 
taneov.ily,  contain  for  this  purpofe  a  large  proportion  of 
claftic  air. 

Bubbles  ftill  continue  to  rife  after  the  muft  Is  entirely 
covered  with  them  ;  and  a  body  of  bladders  is  formed, 
called  by  the  brewers,  the  bead  of  the  drink -^  which,  by 
retaining  the  internal  heat  excited  by  motion,  accelerates  the 
fermentation.  As  the  number  of  bubbles  encreafe,  the  head 
rifes  in  height,  but  the  oils  of  the  muft  being  as  yet  of 
^  different  fpillltudes,  fuch  which  are  leaft  tenacious  emit 
their  air  foon  than  the  others,  and  their  aerial  bubbles,  being 
more  fl:rongly  rarefied  by  the  fermenting  heat,  rife  on  the 
furface  higher  than  the  reft.  From  hence,  and  from  the 
conftituent  parts  of  the  muft  not  being  intimately  mixed, 
the  head  takes  an  uneven  and  irregular  ftiape^  and  appears 
like  a  beautiful  piece  of  rock  work.-  After  this,  it  requires 
fome  time,  and  it  is  by  degrees,  that  the  particles  difpofe 
themfelves  in  their  due  order,  which,  when  effeded,  the 
interpofition  of  the  water  keeps  not  only  the  faline,  oily 
and  fplrituous  parts,  but  alfo  the  mucilaginous  and  earthly 
ones,  within  their  ref|)edive  fphere  of  attraftion.  The  head 
becomes  more  level,  heterogenous  bodies,  as  dirt,  ftraw, 
corks,  6cc,  are  now  buoyed  on  the  furface,  and  Ihould  be  fkim- 

med 


5 2  The  Theory   of  Brewing. 

med  of,  left,  when  the  liquor  becomes  more  light  and  fpl- 
rituous,  they  fhould  fubfide.  As  the  heat  increafcs,  and  the 
air  bubbles  grow  larger,  fome,  not  formed  of  parts  fo  ftrong 
as  the  others,  which  generally  are  the  firft,  burft  and  ftrengthen 
the  reft ;  the  internal  heat  is  hereby  better  retained  in  the 
fermenting  liquor,  and  fermentation  carried  on  to  a  farther 
degree.  The  particles  of  the  muft  become  more  pungent 
and  fpirituous,  becaufe  more  fine  and  more  adive ;  fome  of 
the  moft  volatile  ones  fly  off;  hence,  that  fubtle  and  dange- 
rous vapor,  called  Gas,  which  extinguifhes  flame  and  fuffo- 
cates  animals.  Thofe  bubbles,  which  were  formed  of  oils 
more  tenacious  than  the  reft,  and  are  rendered  more  denfe  by 
their  admixture  with  earth,  though  they  ftrongly  envelope 
much  elaftic  air,  fubfide  by  their  weight,  and  form  the  lees. 
The  wine,  by  thefe  feveral  afts,  being  more  and  more  at- 
tenuated, is  at  laft  unable  to  fupport,  on  it's  furface,  the 
weight  of  fuch  a  quantity  of  froth,  rendered  miOre  denfe  by 
the  repeated  explofions  of  the  air  bubbles.  At  this  peri- 
od, left  the  liquor  fhould  be  fouled  by  the  falling  in  of 
the  froth ,  it  is  put  in  veflels  having  only  a  fmall  aper- 
ture ,  where  it  continues  to  ferment  ,  with  a  flower  and 
lefs  perceptible  motion,  even  when  the  bung  hole  of  the 
cafk  is  ftopped.  It  is  futTicient  for  this,  that  the  communi- 
cation with  the  atmofphere  be  not  intirely  intermpted.  The 
alteration  caufed  in  the  liquor,  by  the  j^refTure  of  the  exter- 
nal air,  from  the  very  firft  of  it's  fermenting,  not  only  occa- 
fioiis  the  particles   of  the    muft,  to  form    themfclves  in  their 


Tija   Theoryo/"  Brewing.  5j 

Jue  order,  but  alfo,  by  the  weight  and  a<ftion  of  that  clen':cnt, 
grinds  and  reduces  them  into  .fmaller  parls.  From  henccy 
they  more  intimately  blend  with  each  other,  the  wine  be- 
comes of  an  equal  and  even  talle,  and  if  the  mnll:  was  per- 
fL-<ftly  faponaceous,  it  will  continue  to  ferment,  until,  from 
the  conlVituent  parts  being  difpofed  and  ranged  in  right  lines, 
a  fine  and  pellucid  fluid  be  produced. 

That  this  operation  fubfills,  even  after  the  liquor  becomes" 
fine,  is  evident  ;  for  every  fretting  is  a  continuance  of  fer- 
mentation, though  often  almoft  imperceptible.  Thus,  as  the 
component  parts  of  the  liquor  are  continually  reduced  to  a 
lefs  volume,  the  oils  become  more  attenuated,  and  lefs  capa- 
ble of  retaining  elaftic  air.  As  thefe  frettings  are  often  re- 
peated, it  is  impofTible  to  determine,  by  any  rule,  the  exaft: 
ftate  in  which  wine  fhould  be,  in  order  to  be  perfedt  for  ufe. 
It  would  feem  however,  that  the  more  minutely  the  parts  arc 
reduced,  the  more  their  pungency  will  appear,  and  the 
eafier  their  paffagc  be  in  the  human  frame.  Both  wines  and 
beers,  when  new,  poffefs  more  elaflic  air,  than  when  me- 
liorated by  age  ;  to  be  wholefome,  they  muft  be  poffeffed 
of  the  whole  of  the  fermentable  principles.  For  thefe  reafons, 
beers  and  ales,  when  fubftituted  to  wines  in  common,  and 
more  efpecially  when  given  to  the  fick,  fliould  always  be 
brewed  from  entire  malt  :  for  the  laft  extrads,  pofTefTrng  but 
the  inferior  virtues  of  the  grain,  have  by  fo  much  lefs  th* 
■.power  to  become  light,  Ipirituous  and  tranfparent, 

H  Wines- 


5 4-  2^^^  Theory  o/"Brewing. 

Wines  never  totally  remain  inadive  ;  fermentation  in  forftc 
degree  continues,  and  in  time  the  oils ,  by  being  great- 
ly attenuated,  volatilize,  and  fly  off.  In  proportion  as  this 
circumftance  takes  place,  the  latent  acids  of  the  liquor  Atiow 
themfelves ,  the  wine  becomes  four ,  and  in  this  flate  is 
termed  vinesrar. 


'O 


It's  laft  ftage  or  termination  is,  when  the  remaining 
aftive  principles,  which  the  vinegar  poflefled,  being  evaporated 
in  the  air,  a  pellicle  forms  itfclf  on  the  furface  of  the  liquor, 
and  duft  and  feeds,  which  always  float  in  the  atmofphere, 
depofiting  themfelves  thereon,  flrengthen  this  film  into  a 
cruft,  on  which  grow  mofs,  and  many  other  fmall  plants. 
Thefe  vegetables,  together  with  the  air,  exhaufb  the  watery 
parts.  No  figns  of  fermentable  principles  then  remain  ;  but,, 
like  the  reft  of  created  beings,  all  the  virtues  being  loft, 
what  is  left  is  a  fubftance    refembling  common  earth. 

Upon  the  whole,  then,  it  appears,  that  a  liquor  fit  for 
fermentation  ought  to  be  compofcd  of  water,  acids  fmoothed 
over  with  oils,  or  faccharine  falts,  and  a  certain  portion  of 
elaftlc  air  ;  that  the  heat  of  the  air  the  liquor  is  fermented 
in,  muft  be  in  proportion  to  the  denfity  of  it's  oils  ;  and  laftly  that 
the  pores  are  to  be  expanded  by  flow  degrees,  left  the  air,  by 
being  admitted  too  haftily,  or  too  quickly,  fliould  caufe  an 
cffervefcence  rather  than  a  fermentation,  and  occafion  the 
whole  to  become  four.  Wines  therefore  fermented  in  coun- 
tries, where   the  autumn  is  hot,  require  their  oils  to  be  more 

pin- 


T£e  Theory^Brewing.  ^^ 

j>ingiuons,  than  where  the  feafon  is  cooler.  For  the  fame 
reafon,  beers  are  beft  made,  when  the  air  is  at  forty  degrees 
of  heat ,  or  bdow  the  firft  fermentable  point ,  becaufe  the 
brewer  can,  in  that  cafe,  put  his  wort  to  work,  at  a  heat  of 
his  own  chufing,  which  will  not  be  augmented  by  that  of 
the  air  ;  on  the  contrary,  when,  by  it's  internal  motion,  the  heat 
is  ihcreafed,  it  will  again  be  abated  and  regulated  by  the  cold  of 
the  medium. 

As  the  acids  are  to  be  blunted  by  the  oils  of  the  muft,  if 
the  firft  are  conveyed  in  a  greater  proportion,  the  mufl:  ought 
to  be  charged  with  a  larger  quantity  of  the  laft.  On  this  account 
fmall  beer  brewed  in  fummer,  when  the  air  and  acids  more  ealily 
infinuate  themfelves  into  the  liquor,  ought  to  be  enriched  with 
oils  obtained  by  hotter  extrads,  and  in  winter  the  contrary  me- 
thod muft  be  perfued. 

From  this  hiftory  of  fermentation,  we  can  with  propriety  ac- 
count for  the  many  accidents  and  varieties,  that  accompany 
this  a<5t ;  and  a  comparative  review  of  fome  of  them  may  not 
be  unnecefTary. 

A  cold  air,  clofing  the  pores  of  the  liquor,  always  retards 
and  fometimes  ftops  fermentation;  heat,  on  the  contrary,  con- 
ftantly  forwards  this  adt/ but,  if  carried  too  high,  immediately 
prevents  it. 

A  muft  loaded  with  oils,  will  ferment  with  more  difficulty, 
than  one  which  abounds  with  acids ;  it  likewife  is  longer,  be-- 

R  2  fo/e- 


;  6  *The   Theory    of   Brewing. 

fore  it  becomes  perfedtly  homogeneous  and  fine,  but  when  once 
fo,  will  be  more  lafting. 

If  the  quantities  of  oil  are  increafed  ,  they  will  exceed 
the  poAver,  both  of  the  acids  naturally  contained  in  the  juice, 
and  of  thofe  that  are  abforbed  in  fermenting  ;  the  liquor  will 
therefore  require  a  longer  tune,  before  it  becomes  pellu- 
cid, unlefs  affifted  by  precipitation :  and  there  may  be  cafes, 
where  even  precipitation  camiot  fine  it. 

Thefe  confideratlons  naturally  lead  us  to  a  general  divifion 
of  wines  in  tliree  claffes,  viz.  i .  of  fuch,  as  foon  grow  fine, 
and  foon  become  acid,  being  the  growth  of  cold  countries ; 
2.  of  thofe,  which,  by  a  due  proportion  of  heat,  both  when 
the  grapes  germinate,  and  when  they  come  to  maturity,  form  a 
perfeiS  faponaceous  muft,  and  not  only  preferve  themfelves, 
but  in  due  time,  become  fine;  and  3,  of  fuch,  as  having  taken 
tlieir  firft  .  form  under  the  higheft  degrees  of  germination,  (as  I 
termed  them,)  are  replete  with  oils,  difappoint  the  cooper, 
and  render  the  application  of  menftruums  ufelefs,  unlefs  in 
fuch  quantities,  as  to  change  tlie  very  nature  of  the  wine. 

This  remarkable  difference  of  different  wines  appears  to  me 
chiefly  to  arife  from  the  climate;  a  fimilar  difference  may  be 
obferved  in  beers,  and  it  has  its  origin  in  the  different  de- 
grees of  heat,  the  malt  has  been  expofed  to  both  in  drying  and 
in  extra^^ling. 

Tliis 


T^V     T  H  E  O  R  Y     e/    B  R  E  VV  I  N  G.  57" 

This  will  confirm  an  obfervation  we  have  before  mentioned, 
that  wines  are  neither  naturally  or  uniformly  perfed,  and  con- 
fequently  that  th^ty  muft  be  fubjed  to  many  difeafes.  Some- 
times they  are  vapid  and  flat,  witho\!t  being  four.  This 
does  not  fo  much  arjfe,  from  their  imbibing  the  air  of  the 
atmofphere,  as  from  their  fermenting,  generating,  and  caft- 
ing  off  too  much  air  of  their  own.  To  prevent  this  acci- 
dent, they  are  beft  preferved  in  cool  cellars,  where  their  ac_ 
tive  and  invigorating  principles  are  kept  within  due  bounds,, 
and  not  fuffered  to  fly  off. 

It  fometimes  falls  Out,  that  a  muff,  though  overloaded  with 
oils,  has  flill  a  greater .  tendency  to  fermentation  than  to  putre- 
faction, acids  not  being  wanting,  but  only  enveloped.  In  this 
cafe,  time  will  get  the  better  of  the  difeafe.  This  fome- 
times happens  in  wines  of  the  growth  of  too  hot  a  fun ;  they 
foon  become  faint  and  fick,  but  recover  by  heat  and  air.  The 
fame  thing  happens  frequently  in  beers  extraded  with  too 
hot  waters  or  overcliarged  with  hopsj  thefe  liquors,  at  a  cer- 
tain period,  flcken,  fmell  rancid,  and  have  a  difagreeable 
taffe,  but,  by  long  ffanding,  they  begin  to  fret,  and  receiv- 
ing more  acids  from  the  air,  recover  their  former  health  and 
tafte. 

But  fhould  the  quantity  of  oils  exceed  this  laff  proportion, 
efpecially  in  wines  formed  from  corn,  the  muff,  inffead  of 
fermenting,  would  putrify,  even  though,  by  fome  means,  elaflic 
air  has  been  driven  into  them.     In  that  cafe,  the  over  pro-: 

portion 


^8      *  7^5  Theory    ^Brewing. 

portion    of  the  oil  and   its  tenacity  prevent    the  entrance  of 
the  acids,  the  muft  receives  no  enlivening  principle  from  with- 
out, and  the  air,  at  firft  conveyed  into  it,  is  enveloped  with  oils 
fo  tenacious  as  to  be  incapable  of  aftion.     Nothing  fo  much 
accelerates  putrefaftion  as  heat,  moiilure,  and  a  ftagnating  air ; 
and  all  fubllances  corrupt,    fooner  or  later,    in  proportion  to 
the  inactivity  of  the  contained  air,   to  the  want  of  a  proper 
vent,    and  to  the  clofenefs  of  their  confinement.     This  ought 
to  convince  us  of  the  truth,  deduced  by  Dr.  Hales  from  many 
experiments ;  that  there  is  a  great  plenty   of  air  incorporated! 
in  the  fubftance  of  vegetables,    which,  by  the  adion  of  fer- 
mentation, is  rouzed  into  an  elaftic  ftate,  and  is  as  much  inftru- 
mental  in  the  produdion  of  fermentation,    as  it   is   ncceflary- 
to  the  life  and  being  of  animals. 

I  would  here  clofe  this  fhort  and  imperfedl:  account;  but  as, 
in  the  art  of  brewing,  there  is  no  part  fo  difficult,  and  at 
the  fame  time  fo  important  to  be  in  lome  meafure  underftood, 
as  the  caufe  and  effeds  of  fermentation  ;  and  as  the  examinati- 
on of  this  adt,  in  all  the  different  lights  in  which  it  offers  it- 
felf  to  our  notice,  can  liardly  be  thought  uninterefling,  I  beg 
leave  to  add  fome  detached  thoughts  thereon. 

We  have  feen  that  all  vegetable  fubflances  pofTefs  ferment- 
able principles,  though  in  a  diverfity  of  proportions;  but 
that  thofe  juices  only,  whofe  conflituent  parts  approach  to  the 
proportion  neceflary  to  the  ad  of  fermentation,  can  be  made 
into  wines.     I  would  not,  from  what  has  before  been  faid,  be 

under- 


77je  Theory  -?/'Br  i!%  Y  n  g. 

'!un(3erftood,   as  if  I  thought  that  vegetables  are  more  or  leis 
-acid,    more   or  lefs  fulphureous,    or  in  general  more  or  lefs 
fermentable,    merely  from  the  heat  of  the  climate  they  grow 
in.     This,  though  one  of  the  caufcs  of  their  being  fo,  is  by 
no  means  the   only  one;    the  form  and    conftitution  of  the 
plant   is  another.     In  very  hot  climates,    we  find  acid  fruits, 
fuch  as  limes,  tamarinds,  lemons  and  oranges ;  the  proportions 
of  fermentable  principles  in  thefe   fruits   are  fuch,  as  to   ren- 
der them    incapable  of  making   found    v/ines,     though   their 
juices  may,    in  fome  degree  be  fufceptible  of  natural  fermen- 
tation.    In  thofe  countries,    fo    greatly  favoured   by  the  fun, 
■fome   vines  and    other  fruit   trees   attradl  the  acids   from  the 
air,    and  pofTibly  •  from   the  earth  fo  greedily,    that,     when 
the  juices  are  fermented,  they  foon  become  four.     On  the  con- 
trary, in  cold  climates,  we  fee  warm  aromatic  vegetables  grow, 
fuch  as  hops,  horfe  radifh,  camomile,  wormwood,  &cc.  whofc 
principles  cannot,  without  difficulty,  and  perhaps  not  percep- 
tibly, be  brought  to  ferment.     But  thefe  inflances  muft  be  ac- 
counted   the  extremes  on   each  fide  ;    for,    in  cold,    as  well 
as  in  hot  countries,  fruits  are  produced  fufceptible  of  a  perfedl 
natural  fermentation,  as  apples,  fome  fpecies  of. which  arc  in- 
dued with  fuch  auflere    and    aromatic   qualities,     that  their 
expreffed  juices  ferment    fpontaneoufly  ,    until  they  become 
pellucid,    and  are   capable  of    remaining    in    a  found    ftate 
many  years.     From  thence  it  appears,  that   proper  fubjeds, 
which  will  naturally  ferment  for  making    wjnes,     may    be 
found  in  almoft  every  climate.     England,  fays  Boerhaave,  is 
on  this  account  remarkably  happy  :    her  fruits    are   capable 

of 


59 


^o  T^he.  Theory  <?/  E  r  e  w  i  n  g. 

of  producing  a  great  variety  of  wines,  equal  in  goodne& 
to  many  imported,  were  not  cur  talks,  perhaps,  made  fub- 
fervient  to  our   prejudices.. 

r 

The  effed  of  the  ad  of  fermentation  on  liquors  is  fo 
to  attenuate  the  oils ,  as  to  caufe  them  to  become  fpl- 
rituous,  and  eafily  inflammable.  When  a  wine  is  difpof- 
leffcd  of  fuch  oils,  which  is  nearly  the  cafe  in  vinegar,  far 
from  pofTeffing  a  heating  or  inebriating  quality,  it  refrefhes 
and  becomes  a  remedy  againft  intoxication.  The  term  of 
fermentation  ought,  perhaps  only,  to  be  applied  to  that  operati- 
on, which  occafions  the  exprefled  juices.of  vegetables  to  become 
wine:  but  as  feveral  adls  pafs  under  the  fame  name,  it  may  not 
be  improper  here  to. invefligate  them. 


3 


,  Vegetation,  one  of  themj  is  that  operation  of  nature,  where- 
in more  air  is  attraded  than  repelled.     I  believe  all  that  liath: 
been  faid  above  concerning  the  juice  of  grapes,  is  a  convince 
ing  proof  thereof. 

Fermentation  is,  where  the  communication  of  the  external, 
and  internal  air  of  a  mufl  is  open,  and  in  a  perfed  ftate,  when: 
the  power  of  repelling  is  equal  to  that  of  attrading  air. 

Putrefadion  is  when,  by  the  power  of  rtrong  oils,  or  other- 
wife,  the  communication  between  the  external  and  internal  air 
is  cut  off,  fo  tlwt  the  liquor  neither  attrads  the  one  or  repels  the 

other. 


I'he  Theory  (t/Bre  WING.  64 

other,  but,  by  an  intefline  motion,  the  united  particles  feparate 
and  tend  to  fly  off. 

EfFervefcence  is  when,  by  thepower  of  attradion,  the  parti- 
cles of  matter  fo  haftily  rufh  Into  contaft,  as  to  generate  a  heat 
which  expels  the  inclofed  air  ;  and  this  more  or  lefs,  in  pro- 
portion to  the  motion  excited. 


SECT.  viir. 


6  2  Tf^e    THEORY(?/'BREVVrNG. 

SECTION     VIII. 
0/^ARTIFICIAL    FERMENTATION. 

;«;~~'-iSi-'— )3(  Y  what  has  been  faid,  it  appears,  that,  thoueh 
^  B  *  fermentation  is  brought  on  by  uniform  caufes,  and 
'j  K  M\  produdivc  of  limilar  efFeds,  it  is  fubje<5l  to  many 
A~".'*?i".'"'.0,  varieties,  both  in  refped  to  its  circumftanccs  and 
to  its  perfedion.  One  difference  is  obvious,  and  feems  to  de- 
ferve  our  attention,  as  it  furnirties  a  ufeful  divillon  between  na- 
tural and  artificial  fermentation.  The  firft  rifes  fpontane- 
cufly,  and  requires  nothing  to  anfwer  all  the  neccffary  pur- 
pofes,  but  the  perfedioh  of  the  fruit,  and  the  advantage  of 
a  proper  climate.  The  other,  at  firll  fight  lefs  perfed,  wants 
the  afliftance  of  ferments,  or  fubftitutes,  without  which  the 
ad  could,  cither  not  at  all,  or  very  imperfedly,  be  excited. 

There  are  undoubtedly  liquors,  which,  though  they  have 
of  themfelves  a  tendency  to  fermentation,  and  arc  naturally 
brought  to  it,  yet,  from  fome  defed  in  the  proportions  of 
their  conftituent  parts,  cither  do  not  acquire  a  proper  tran- 
fparcncy,  or  cannot  maintain  themfelves  in  a  found  ftate  for 
a  fufficicnt  time.  Thefe  difadvantages  inbred  with  them  can 
hardly  ever  be  intircly  removed ;  and  they  get  very  little  or 
nothing  from  age.  Defcdive  at  firll:,  they  feldom  grow  much 
better,  and  therefore  are  really  inferior  to  liquors,  which  re- 
quire the  afllftance  of  fubflituted  ferments,     to  become  real 

wines. 


The    Theory  (?/  Brewing.  63 

Avines.  In  fome  artificial  fermentations,  the  ferments  are  {0 
duly  adminiltrated,  and  fo  intimately  blended  with  the  liquors, 
that  in  the  end  they  approach  veiy  near  to,  and  even  vie 
with,  the  moft  perfedt  natural  wines.  Were  I  to  enter  into- 
a  more  minute  detail,  it  might  be  fliewn,  that  wines,  when 
tranfported  from  a  hot  climate  to  a  cold  one,  arc  often  hurt 
hi  their  progrefs,  and  from  thence  become  or  remain  im- 
perfe<5l,  whereas  beers  may  be  fo  brewed,  as  to  be  adapted 
either  to  a  hot  or  a  cold  region,  not  only  without  any  dif- 
advantage,  but  with  a  coniiderable  improvement. 

Hitherto  I  have  confidered  grapes  as  a  moift  pulpous  fruit, 
fullkient  to  furnifh  the  quantity  of  water  neceffary  for  ex- 
trading  tlie  other  parts:  but  the  natives  of  the  countries  where 
this  fruit  abounds,  in  order  to  preferve  them,  as  near  as  pof- 
lible  in  the  primitive  ftate,  after  they  are  gathered,  fufpend 
them  in  barns,  or  place  them  in  ovens,  to  dry.  Thus,  being, 
in  great  meafure,  diverted  of  their  aqueous  particles,  thefc 
grapes  remain  almoft  inadive,  without  juices  fuflkient  to  form 
wines,  unlefs  water  be  added  to  them.  This  element  becomes 
in  tliis  cafe,  a  fu'bftitute,  and  confequently  the  liquors  pro- 
duced in  this  manner  may  be  accounted  the  Jirfi  clafs  of  ar- 
tificial wines. 

In  all  bodies ,  the  various  proportions  of  their  confti- 
tuent  parts ,  produce  different  effeds ;  hence  they  remaia 
more  or  lefs  in  a  durable  ftate ,  and  tend  either  to  in- 
adion,    fermentation,    or    putrefadlon.     Now,  by  a   judicl- 

I  i  ous- 


64  7^^  Theory  <7/'Brew.ing» 

ous  fubflitution  of  fiich  parts  as  fLall  be  wanting,  they  may 
be  reflored  to  their  priftine  nature;  as  may  be  proved  by 
the  obfervations  and  experiments  communicated  to  the  public 
byDr.  Fringle.  Thus  grapes,  though  dried  and  exported  from 
their  natural  climate  to  another,  by  the  addition  of  water  on- 
ly, ferment  fpontaneoully,  and  form  wines  very  near  alike  to 
fuch,  as  they  would  have  produced  before.  It  may,  with  confi- 
dence, be  fiid,  that,  when  any  conliderable  difference  ap- 
pears, it  arifes  from  the  injudicious  manner,  hi  which  the 
\\:ater  is  adminiilered,  from  the  fruits  not.  being  duly  macerat-r, 
ed,  or  from  want  of  fuch  heat  being  conveyed  to  the  water 
and  fruit,  as  the  juices  would  have  had,  if  they  had  been  ex- 
prefled  out  of  the  grapes  when  juft  gathered  ;  often  from 
the  whimlical  mixture  of  other  bodies  therewith,  and  per- 
haps too,  from  the  quantity  of  brandy,  which  is  always 
put  to  wines  abroad ,  to  prevent  their  fretting  on  board  a- 
fhip.  Upon  the  whole,  though,  from  what  jufl  now  has  been' 
faid,  fome  fmall  diiTerence  mufl'  take  place,  it  rather  proves 
than  contradids  the  faft,  that,  a  due  quantity  of  water  being 
applied  to  dry  raifins,  an  extra6t  may  be  formed,  which  will 
be  impregnated  with  all  the  necelTary  conftituent  parts  the 
grapes  had  in  them  when  ripe  upon  the  vine,  and  confequent- 
'        ly  will  fpontaneoully  ferment,  and  make  a  vinous'liquor. 

Vegetables,  in  their  original  ftate,  are  diviliblc  in'o  the 
pulpous  and  farinaceous  kinds ,  bodi  pofTeffing  the  fame 
conftituent  parts  ,  though  in  different  projX)rtions.  If 
from  .the  farinaceous   fuch  parts  be   taken   away  as  they  fui- 

pcrabound 


'The  Theory  c/"  B  r  e  \v  i  n  g.  65' 

perabound  in,  and  others  be  added,  of  which  they  are  de-- 
•fective,  thefe  vegetables  may,  by  fuch  means,  be  brought  to 
refemble,  in  the  proportion  of  their  parts,  more  efpe-' 
cially  in  their  miifts,  tlie  natural  wines  I  Have  before  been 
treating  of  :  and  this  being  nniverfally  acknowledged  to  be 
the  ftandard  of  wines,  the  nearer  any  fermented  liquor  ap- 
proaches thereto,  by  its  lightnefs,  tranfparency  and  tafte,  the 
greater   mull  its  perfedion   be. 

To  enquire  which  of  the  pulpous  or  which  of  the  fa- 
rinaceous kinds  of  vegetables  are  fittcft  for  the  purpofe  of 
Wine-fnaking,'  Alvould  here  be  an  uneceflary  digreffion.  Ex- 
perience, the  beft  guide,  hath  on  the  one  fide,  given  the  pre- 
ference to  the  fruit  of  the  vine,  and  on  the  other  to  barley. 
To  make  a  vinous  liquor  from  barley,  having  all  the  properties 
of  that  produced  from  the  grape,  is  a  talk,  which  can  only 
be  compafTed  by  icndering  the  wort  of  thefe  limilar  to  the 
muft  of  the  other. 

As  malt  liquors  require  the  addition  of  other  fubllitutes, 
befides  water,  to  become  perfeft  wines,  they  can  only  be 
ranked  in  the  fecond  clafs  of  artificial  fermentation.  Thefe; 
fubftitutes  are  properly  called /i-z'/w^;//;,  and  deferve  the  clofeft 
attention  of  the  brewer. 

•  Ferments,  in  general,  fuch  as  yeaft,  flowers  or  Ices  erf 
wine,  honey,  the  exprefTed  juices  of  ripe  fruits,  are  fubjedts 
more  or  lefs  replete  with  elaftic  air,  and  conveying  the  fame! 

to 


66  The  Theory   o/"  Brewing. 

to  the  mufls,  which  {land  in  need  of  it.  Boerhaave  has 
langed  ihefe,  and  feveral  others,  in  different  claffes,  accord- 
ing to  their  different  powers,  or  rather  in  proportion  to  the 
quantity  of  air  they  contain  for  tliis  purpofe. 

The  juice  of  the  grape,  when  fermented,  forms  more 
lees  than  the  decodion  of  malt.  May  we  not  infer  from 
thence,  that  in  the  fiuit,  the  claflic  air  is  both  more  abun- 
dant ,  and  contained  in  a  greater  number  of  ff ronger , 
tliough  fmaller,  veficles,  than  it  is  in  the  malt  ?  The  bar- 
ley, being  firff  faturated  with  water,  and  then  dried  and 
parched,  has  its  air  in  part  driven  out;  for  the  heat,  which 
performs  the  operation  of  malting,  much  exceeds  the  limits 
of  fermentation.  The  expulfion  of  air  from  the  worts  of 
beers  and  ales  is  ftill  farther  effefted  by  the  long  boiling 
which  the  extrads  of  malt  undergo.  Hence  the  necefTity  of 
replacing  the  loft  elaftic  air,  in  order  that  thefe  extrads  may 
become  fermentable.  This  is  effeded  by  means  of  the  yeaft, 
which,  confifting  of  a  colledion  of  fmall  bubbles,  filled  with 
air,  and  ready  to  burft  by  a  fuflicient  heat,  becomes  the  fer- 
ment ,  which  facilitates  the  change  of  the  wort  into  a  vi- 
nous liquor. 

The  mufts  of  malt  generally  produce  two  gallons  of  yeafl 
from  one  quarter  of  the  grain,  whereas,  in  the  coldeft  fer- 
mentable weather,  one  gallon  of  yeaft  is  fuflicient  to  work 
that  quantity  of  malt.  Much  elaftic  air  ftill  remains  in  beer, 
or    wine    from    corn,    after    the  firft   ad    of  fermentation   is 

over, 


*the  Theory<7/'Brewing.  67 

over,  and  the  liquor  is  ieparated  from  the  yeaft  above  men- 
tioned, as  it  is  then  neither  flat,  vapid,  or  four.  If  then 
we  fay  that  malts,  by  their  being  dried,  and  liaving  their 
extradls  boiled,  loofe  one  part  in  three  of  their  air,  we  (hall 
not  perhaps  be   very  far   from  truth. 

As  the  loft  air,  juft  mentioned ,  is  replaced  chiefly  by  means 
of  the  yeaft,  it  muft  be  obferved  that  the  aerial  veficles  of  yeaft, 
the  lees  or  flowers  of  malt  liquor,  arc  of  a  weaker  texture, 
and  more  equal  in  fize  than  thofe  of  grapes  ;  and  confequent- 
ly  that  the  air  in  the  bubbles  is  not  fo  much  compreffed.  This 
probably  arifes  from  the  oils  of  the  malt  being  lefs  tenaci- 
ous than  thofe  of  the  grapes,  from  their  firft  fermentation 
being  completed  in  a  much  fhorter  time,  and  from  the  greater 
heat  in  the  fermentation  which  produced  the  flowers.  Their 
cffedl  is  therefore  more  fpeedy,  infomuch  that,  were  the  air 
bubbles  produced  from  malt ,  and  applied  to  a  muft,  equal 
in  number  to  thofe  produced  from  the  fame  quantity  of  the  unfer- 
mented  juice  of  grapes,  their  quick  explofion  could  fcarcely 
be  termed  a  fermentation,  the  fpirituous  parts  would  fly  off, 
the  liquor  foon  ficken,  and  be  void  of  every  enlivening  pria- 
ciple. 

Hops,  which  have  the  quality  to  check  the  pronenefs  that 
malts  have  to  ferment,  are  therefore  neceftary  to  beers  in- 
tended to  be  kept  long ;  and,  on  this  account  alfo,  all  arti- 
ficial fermentations  fhould  be  carried  on  in  the  coolcft  and 
ilowcft  manner  poflfiblc.     This  ftiows  likewife,    that   beers, 

but 


6S  72^  T  n  E  o  R  V    0/  B  R  E  w  I  N  g; 

but  more  efpecially  ales,  ouglit  not  to  be  racked  from  their 
lees,  as  it  is  frequently  pradifed  for  natural  wines,  unlefs,  on 
account  of  fome  dcfeft,  they  are  to  be  blended  with  frefli  worts 
under  a  new  fermentation.  ; 

As  all  ferments,  as  well  as  hops,  are  liable  to  be  tainted, 
great  care  ought  to  be  taken  in  the  choice  of  them,  every 
imperfedion  in  the  ferment  being  readily  communicated  to 
the  mufl.  It  would  not  therefore  be  an  improper  quellion 
to  be  determined  by  phyficians,  whether,  iij  a  time  of  fick- 
nefs  the  ufe  of  thofe,  which  have  been  made  in  infeded 
places  ought  to  be  permitted,  and  whether,  at  all  times,  a 
drink  fermented  in  a  pure  and  wholefome  air  is  not  prefer- 
able to  that  which  is  made  among  fogs,  fmoke,  and  naufe- 
ous  flenches  *. 

Wines  from  corn  are  diftinguiflied  by  two  appellations,  viz.  thofe 
©f  ale  and  beer.  As  each  of  thefe  liquors  has  fuifered  in  its  charac- 
ter, either  from  prejudice  or  want  of  a  futliclent  enquiry,  it  may 
be  proper  to  levy  the  objedions  made  againfl:  their  ufe,  before 
we  enquire  into  the  means  of  their  formation.  The  mofl  cer- 
tain fign  of  the  wholefomenefs  of  wines,  is  tranfparency  and 
]i<>-htnefs;  yet  fome  which  are  rich,  more  efpecially  ales,  tho* 
perfedly  line,  have  been  faid  to  be  vifcid.     Tranfparency  ap- 

*  By  Dr.  Hales's  experiments  made  meriting,  a  quantity  of  air  equal  to 
for  difcovering  the  proportion  of  air  ge«  nearly  one  third  part  of  its  volume  ; 
nerated  from  different  bodies,  it  ap-  and  ale,  under  the  like  circumftanccs, 
pciis  that  raifin  wi.ie,  abforbed,  in  fer-      abforbcd  one  fifth. 

pears 


iTie  Theoryo/'Brewing.  6g 

pears  indeed  in  many  wines,  before  the  oils  are  attenuated  to 
their  higheft  perfedion,  as  we  have  before  remarked,  and  fome 
vifcidity  may  therefore  be  confiftent  with  fome  degree  of  pel- 
lucidity.  Where  the  powers  of  the  oils  and  the  falts  are  equal, 
which  is  denoted  by  the  brightnefs  of  the  liquor,  vifcidity  can 
only  arife  from  the  want  of  age :  in  this  cafe  the  fault  is  not  in 
the  defcd,  but  in  the  mifapplication  of  the  liquor, which  has  been 
ufcd  too  foon. 

That  beers  retain  igneous  or  fiery  particles ,  feems  equally 
a  miftake.  Malts  dried  to  keep  have  undoubtedly  their  par- 
ticles removed  by  fire,  beyond  their  fphere  of  attradion :  elfe 
they  would  not  be  in  a  fit  ftate  to  preferve  themfelves  found. 
For  this  reafon,  when  they  firft  come  in  contad  with  the  wa- 
ter, which  is  to  extrad  them,  they  caufe  an  effervefcent  heat, 
which  adds  to  the  extrading  power,  and  fhould  be  looked  on  by 
the  brewer  as  an  auxiliary  help  ;  but  it  is  impoffible  that  the  malt 
or  the  muft,  fhould  ever  inclofe  and  confine  the  fire  employed  in 
their  formation.  It  is  of  fo  fubtile  a  nature,  that  its  particles,  when 
contained  in  a  body,  continually  tend  to  fly  off,  and  mix  with  the 
furrounding  air;  fo  that  only  an  equal  degree,  with  what  is  in 
the  atmofphere,  can  be  continued  in  the  grain,  or  any  liquor 
whatever,  after  it  has  been,  for  fome  time,  expofed  thereto. 
Brown  beers  made  from  malt  more  dried  than  any  other  are, 
from  experience,  found  to  be  lefs  heating  than  liquors  brewed 
from  pale  malt ;  which  probably  arifcs  from  hence,  that  brown 
beers  contain  a  lefs  quantity  of  elalllc  air  than  pale  beers,  as 
pale  malt  liquors  contain  lefs  than  wines,    produced  from  vege- 

K  tablet 


no  I7je  Theory  ^Brewing. 

tables  in  their  natural  flate  :  and  as  malt  liquors  contain  their 
elaftic  air  in  bubbles  of  a  weaker  conliilcnce  tUan  thofe  made 
from  the  juices  of  the  grape ,  the  effeft  of  beer ,  when 
taken  in  an  over-abundant  quantity,  is  neither  of  fo  long  a  con- 
tinuance, nor  io  powerful  as  that  of  wine,  fuppofing  the 
quality  and  quantity  of  each  to  be  equal.  This  may  appear 
to  fome  perfons  to  be  die  efFeft  of  prejudice,  yet  it  is  but  a  ju- 
flice  due  to  the  produce  of  my  country,  to  add,  that  fome  phyfi- 
cians  have  given  it  as  their  opinion,  that  ftrong  drinks  from  malt 
are  lefs  pernicious  than  thofe  produced  from  grapes.  As  far  as 
thefe  gentlemen,  I  hope  I  may  advance,  without  being  thought 
guilty  of  affuming  too  much,  or  countenancing  debauch,  by 
pointing  out  the  wines  that  occalion  the  feweft  diforders. 


K       (ft     **     ^       a 

«  -!•  m 


SECT.  IX. 


TIm  Theory^Brewing.  yi 

SECTION     IX. 

0/  //&?  NATURE  0/  BARLEY. 

»jat~'tSf«  ARLEY  is  a  fpicated,  oblono-,  vent ricofe  feed. 
T  B  V  P<^i^f^d  ^t  each  end,  and  marked  with  a  longitii- 
g{"..|..  ..|..^  dinal  furrow.  The  efiential  conftitution  of  th« 
3S}2t~°''I»ja,p^j.jg  jj^  all  plants,  fays  Dr.  Grew,  is  the  fame: 
thus  this  feed,  like  all  plants  which  have  lobes,  is  furnifhed  with 
radical  veflels,  which  having  a  correfpondence  with  the  whole 
body  of  the  corn,  are  always  ready,  when  moiftencd,  to  ad- 
minifter  fupport  to  the  phime  of  the  embryo,  or  what  is  ufu- 
ally  called  the  acrofpire.  Thefe  radical  vefTels,  at  firfV,  re- 
ceive their  nourifhment  from  a  great  number  of  glandules  dif- 
perfed  almoft  every  where  in  the  grain,  whofe  pulpous  parts 
ftrain  and  refine  this  food  fo  as  to  fit  it  to  enter  the  capillary 
vefTels  ;  and  fuch  an  abundant  provifion  is  made  for  this  nou- 
rishing of  the  plume,  that  the  fame  author  fays,  thefe  glan- 
dules take  up  more  than  nine  tenths  of  the  feed. 

It  is  fovvn  about  March,  fooner  or  later,  according  to  the 
foil  that  is  to  receive  it,  and  generally  houfed  from  ten  to 
twenty  weeks  time  after.  Moft  plants,  which  fo  haftily  per- 
form the  office  of  vegetation,  are  remarkable  for  having  their 
vefTels  proportionably  larger;  and  that  thefe  may  be  thus  form- 
ed, the  feed  muft  contain  a  greater  quanlity  of  tenacious  oils,  in 
proportion,  than  thofe  feeds,    whofe  vefTels  being  fmaller,  re- 

K  2  quire 


7 2  ^he  Theory   ©/"Brewing. 

•quird  more  time  to  perform  their  growth,  and  come  to  matu- 
rity. Barley  alfo,  as  may  be  obferved,  grows  and  ripens  with 
the  lower  degrees  of  natural  heat;  from  whence  and  from  the 
largenefs  of  the  iize  of  its  abforbent  veffcis,  it  muft  receive  a 
large  portion  of  acid  parts.  It  is  faid  to  be  vifcid,  though  at 
the  fame  time  a  great  cooler,  water  boiled  with  it  being  often 
drank  as  fuch ;  and  however  it  be  prepared,  it  never  heats  the 
body  when  unfermented. 

From  thefe  circumftances,  of  its  being  vifcous  and  replete 
with  acids,  it  would  at  firft  appear  to  be  a  moft  unfit  vegeta- 
ble, from  which  vinous  liquors,  to  be  long  kept,  fhould  be 
made;  and  indeed  the  extracts  from  it  in  i:s  original  llate  are 
not  only  clammy,  but  foon  become  four. 

When  the  grain  is  at  full  maturity,  its  conftituent  parts 
feem  to  be  differently  difpofed,  than  when  in  a  ftate  of  ve- 
getation. By  germination  alone  all  its  principles  are  put  in 
action;  the  fibrous  parts  poffefs  themfelves  of  a  great  quantity 
of  tenacious  oils,  leaving  the  glandules  and  finer  veflels  re- 
plete with  water,  falts  and  the  purefl:  fulphur.  If,  in  this 
ftate,  the  corn  is  placed  in  fuch  a  fituation,  that,  by  heat,  the 
acid  and  watery  parts  may  be  evaporated,  the  more  fuch  heat 
is  fuffered  to  affed  it,  the  more  dry,  and  lefs  acid  will  the 
corn  become;  its  parts  will  be  divided,  its  vifcidity  removed  ;  its 
tafte  become  faccharine,  by  the  acids  being  fhealhed  or  covered 
over  with  oils  ;  and  thefe  lafl  be  rendered  more  tenacious  in  pro- 
portion to  the  greater  quantity  of  heat  they  have  received.  This 

procefs 


Ttie    THEORy<7/'BREWING.  73 

procefs  regularly  carried  on  is  what  is  termed  malting,  and  will 
hereafter  be  explained  at  large. 

But  before  wc  enter  thereon ,  it  is  neceflary  to  confi- 
der  the  ftate  of  the  grain  as  it  comes  from  the  field.  When 
mowed,  though  upon  the  whole  it  may  be  faid  to  be  ripe,  yet 
every  individual  part,  or  every  corn  cannot  be  fo.  In  fome 
feafons,  this  inequality  is  fo  remarkable,  as  to  be  diftinguifh- 
cd  by  the  eye.  The  difference  in  the  fituation,  the  foil,  and 
the  weather,  the  changes  of  the  winds,  the  fhelter  fome  parts 
of  the  field  have  had  from  fuch  winds,  are  fufficient  to  ac- 
count for  this,  and  indeed  a  much  greater  variety.  When 
the  greater  part  of  the  corn  is  fuppofed  to  have  come  to  ma- 
turity, it  is  cut  and  llacked  ;  the  ripeft  parts  have  the  leall: 
moirture,  and  the  fewefl:  acids;  and  the  greeneft  abound  in 
both.  In  this  ftate,  the  unripe  grains  of  the  corn  commu- 
nicate, to  fuch  as  are  more  dry,  their  moifture  and  acid  parts, 
which  coming  in  contaft  with  their  oils,  an  agitation  enfucs, 
more  or  lefs  gcnde,  in  proportion  to  the  power  of  the  acids 
and  water  ;  and  from  this  arifcs  a  heat,  the  degree  whereof  can 
hardly   be  determined. 

When  this  fweating  in  the  mow  is  kept  within  its  proper 
limits,  the  whole  heap  of  the  corn,  after  the  fermentation  is  over, 
becomes  of  one  equable  drynefs,  and  is  not  difcoloured ;  but 
if  the  grain  be  put  together  too  wet  or  too  green,  the  heat 
occafioncd  thereby  will  produce  fuch  a  violent  inteftine  motion, 
-as  to  charr  and  blacken  the  greateft  part  thereof,  nay  often  make 
it  burft  into  adual  flame.  The 


74  7/5^  Theory  of  B  r  e  w  i  h  g. 

The  effed,  which  a  moderate  and  gentle  ferment  has  on 
the  corn,  is  that  of  driving  the  oils  towards  the  external 
parts  of  its  veffels,  and  fkin ;  by  this  means,  it  becomes  more  ca- 
pable of  pref^rving  itfelf  againft  the  injuries  of  the  weather. 
,  The  more  it  is  in  this  ftate,  the  backwarder  will  it  be  to  ger- 
minate, when  nfed  to  this  purpofe  ;  and  if  this  a<5t  is  carried  too 
far,  as  we  have  before  feen,  the  plume  and  root  of  the  enclofed 
embryo  muft  be  quite  fcorched,  and  the  corn  become  inert 
and  incapable  of  vegetation.  This  effeft  is  produced,  by  a  mo- 
tion fufficient  to  remove  the  particles  of  the  grain  from  each 
other  beyond  their  fphere  of  attradion;  and  the  heat,  by  which 
tliis  motion  is  excited,  has  been  found  by  experience  to  be  at 
about  120  degrees. 

It  is  likely,  that  vegetables,  in  general,  are  fufceptible  of  a 
large  latitude  in  this  refpeft,  according  to  their  different  tex- 
tures. The  degree  of  heat  juft  now  mentioned  may  ,  per- 
haps, be  applicable  only  to  barley :  the  feeds  of  fome  grapes 
endure  i  24  degrees  of  heat,  and  may  be  capable  of  being 
impreffed  with  more,  and  yet  vegetate.  But  if  the  oils  of 
the  corn  become  fo  tenacious  as  to  be  difcoloured,  the  feed 
can  fcarcely  be  revived;  and  this  may  happen  fooner  or  la- 
ter, by  heat,  in  proportion  to  the  cohefion  and  weight  of 
the  parts.  This  is  a  point  properly  to  be  judged  of  by  the 
color  of  the  grain,  and  is  more  immediately  the  bufinefs  of 
the  farmer  and  maltfler  than  that  of  tliQ  brewer. 

Thus, 


T^e  Theory<7/"Brewing.  yr 

Thus,  though  it  may  be  difadvantageous  to  the  maltfter,  to 
fteep  grain  which  has  not  fvveated  in  the  mow,  as,  from  this 
reafon,  it  will  not  equally  imbibe  the  water  ;  fo  barley  that 
is  overheated,  or  moiv  burnt.,  cannot  be  lit  for  his  purpofe.  It 
is  in  fadl  fcarcely  poffible,  that  any  large  quantity  of  barley, 
from  the  fame  ftack,  fhould  make  equally  perfect  malt,  as,  on 
its  being  put  together,  the  heat  generated  is  always  greateft 
in  the  center  of  the  rick,  and  conliderably  more  fo  there,  than 
in  its  exterior  parts. 


SECT.  X. 


y6  The  Theory<?/"Brewing. 

S   E   C   T   I   O   N     X. 

Cy    MALTING. 

"^ir^-V-^^'^.,  HIS  procefs  is  intended  to  furnlfh  proper  means, for 
«#  ,*&.~=.0,  ^  fetting  the  conftituent  principles  of  the  grain  in 
A  ;<3if>°.5(  ij)  motion  :  fo  that  the  oils,  which  before  ferved  to 
''0:^-'r^"P'..  defend  the  feveral  parts,  may  be  enabled  to  take 
their  proper  ftations.  This  is  effeded  by  fteeping  the  bar- 
ley in  water,  where  it  flrongly  attradts  moillure,  as  all  dry 
liodies  do;  but  it  requires  fome  time  before  the  grain  is  ful- 
ly faturated  therewith.  Two  or  three  days,  more  or  lefs,  arc 
neceflary,  in  proportion  to  the  heat  of  the  air  :  for  vegeta- 
bles receive  the  water  only,  by  its  flraining  through  the  out- 
ward fkin,  and  abforbent  vefTels,  and  their  pores  are  fo  ve- 
ry fine,  that  they  require  this  element  to  be  reduced  almoft 
to  a  vapor,  before  it  can  gain  admittance.  Heat  hath  not 
only  the  property  of  expanding  thefe  pores,  but  perhaps  al- 
fo  that  of  rendering  water  more  fit  to  make  its  way  into 
them. 

By  the  water  gaining  admittance  into  the  corn,  a  great  quan- 
tity of  air  is  expelled  from  it,  as  appears  from  the  number  of 
bubbles  which  arife  on  the  furface  of  the  water  ;  yet  ftill 
much  remains  tlicrein.  A  judgment  is  formed  that  the  corn 
is  fully  faturated  with  water,  fo  as  not  to  be  able  to  imbibe 
any  more  of  it,  from  its  turgidity,  and  pulpoufnefs,  which  oc- 

m  cafions 


'The    T  H  E  O  R  V    0/  B  R  E  W  I  N  C.  77 

cafions  it  readily  to  give  way   to   an  iron  rod   dropped   per- 
pendicularly therein.     Then  is  the  water  let  go,  or  drawn  off, 
the  grain  taken  out  of  the  ciUcrn,  and  laid  in  a  regular  heap. 
As  hay,  or  any  otlier  moift  vegetable,  when  ilacked   together^ 
grows  hot,  fo  doth  this  heap  of  barley.     The  heat,  alTifted  by 
the  moillure,  puts  in  motion  the  acids,    oils,    and  elalVic  air 
remaining   in  the  corn,  and  thefe,    with  united  power,  force 
the  juices  from  the  glandular  parts  into  the  rools,  which  are 
thereby   difpofed  to  feek  and  receive  nourifhment  for  the  em- 
bryo or  acrofpire,  and  the  plume  is  loftened  by  its  proximity 
to   the  body   of  the  grain.     The  root  having  received  fome 
power  (before  it  expands  its  fibres)   by  the  heated  elaftic  air, 
prefles  the  oils  towards  the  acrofpire.      The  corn  in  the  heap  is 
however  not  fuffered  to  acquire  too  great  a  degree  of  heat,  and 
carry  on  the  germination  too  faft,  by  which  not  only  the  finer 
but  alfo  the  coarferoils,  would  be  raifed  and  entangled  together, 
and  the  malt  when  made  become  bitter  and  ill  tafted ;  it  is  there- 
fore,  at  a  due  temperature,    difperfed  in   beds  on  the  floor  of 
the  malt  houfe ,    and    gradually  fpread    thinner  and  thinner. 
Care  is  taken  to  turn  it  frequently  from  time  to  time,  in  propor- 
tion as  it  is  more  or  lefs  flow  in  growth,    fo  that  it  may  come 
tolerably  dry  to  the  kiln,  in  fuch  a  fl:ate  as  its  fibrous  roots  fhall 
be  fpread,  and  the  fpire  be  near  coming  through  the  outward 
(kin  of  the  barley.     By  thefe  figns  the  maltfler  is  fatisfied,  that 
every  part  of  the  grain  has  been  put  in  motion,  and  fqjarated. 
The  corn,  thus  prepared  for  drying,  is,  in  this  lively  and  adive 
condition,  fpread  on  the  kiln;  where  meeting  with  a  heat  fu- 

L  perior 


^8  Tl^e  Theory   o/Brevving. 

perior  to  that  requifite  for  vegetation,    its  farther  growth  is 

flopped  :     though  in    all  probabilsy?    from  the  gentlencfs  of 

the  firft  fire   it   ought   to   be  expofed    to,    none    of   the  finer 

vefTels  are,   by  this  fudden  change,  rent  or  torn,   but,  by  dry- 

inf^,  only  fh  rivelled  up,  rendered   inaftive,  and  put  in  a  pre- 

fervative  flate.       Now  let  it  be  obferved,   that  thofe  oils  which 

fill    the  roots,   being  with    <hem   puflied    out   from  the  body 

of  the  grain,  and  dried  by  hea* ,  are   loll:   to  any  future  wort, 

not  being  foluble   in  wafer ;  which    is  likewife   true  of  thofe 

parts  which  are  contained  in  the   fhoot  or   plume  :    fo  that 

the  internal  parts  of    the   malt  have   remaining    in    them  a 

greater    proportion  of  falts  to  tlie  oils  then  before,  and  confc- 

quently  are  lefs  vifcid ,    more  faccharine  ,    and  eafier  to  be 

•        extrafted. 

In  this  procefs,  the  acid  parts  of  the  grain,  though  they 
are  the  mofi  ponderous,  yet  being  very  attradive  of  water, 
become  weaker,  and,  by  the  continued  heat  of  the  kiln,  arc 
volatilized  and  evaporated  with  the  aqueous  fleam  of  the 
malt.  Thus,  by  malting,  the  grain  acquires  new  properties, 
and  thefe  vary  at  the  different  flages  of  drynt fs ;  in  the  firft 
it  refembles  the  fruits  ripened  by  a  weaker  fun,  and  in  the 
lafl  thofe  which  are  the  growth  of  the  hottefl  climates. 

When  the  whitencfs  of  the  barley  has  not  been  greatly  chang- 
ed by  the  heat  it  has  been  kept  in,  it  is  called  pale  malt, 
from  its  having  retained  its  original  color ;  but  when  the  fire  in 

the 


Tlje    T  H  E  O  R  Y    <?/"  B  R  E  W  I  N  G.  ijQ^ 

the  kiln  has  been  made  more  vehement,  and  kept  up  a  longer 
time,  it  affeds  both  the  oils  and  the  falts  of  the  grain,  in  })ro- 
portion  both  to  the  degree  of  the  heat,  and  to  the  time  it  has  been 
maintained,  and  thus  occafions  a  confiderable  alteration  in  the 
color.  Adual  blackneJ's  feldom  is,  and  ought  never  to  be,  fufFer- 
ed  in  malts,  but  in  proportion  to  the  intenfcnefs  of  the  fire  they 
have  been  expofed  to,  they  nearer  and  nearer  come  to  that  tinge, 
and  from  the  different  brown  the)'  fhow,  receive  their  feveral 
denominations. 

The  condition  (he  barley  was  gathered  in,  whether  green 
or  ripe,  is  alfo  clearly  difcernible  when  it  is  malted.  If  gather- 
ed green,  it  rather  lofes  than  gains  in  quantity  ;  for  the  ftock 
of  oils  of  unripe  corn  being  fmall,  the  whole  is  fpent  in  germi- 
nation, the  malt  becomes  of  afmaller  body,  appears  fhrivelled, 
and  is  often  unkindly  hardened.  That,  on  the  contrary,  which 
hath  come  to  full  maturity,  encreafes  by  malting,  and  if  pro- 
perly carried  through  the  procefs,  appears  plump,  bright  and 
clean,  and,  on  being  cracked,  readily  yields  the  fine  mealy 
parts,  fo  much  defired  by   the  brewer. 

The  malts,  when  dried  to  the  pitch  intended  by  the  mak- 
er, are  removed  from  the  kiln  into  a  heap.  There  their 
heat  gradually  diminifhes,  and  from  the  known  properties 
of  fire,  flies  off,  and  difperfes  itfelf  in  the  ambient  air,  foon- 
er  or  later  as  the  heap  is  more  or  lefs  voluminous,  perhaps 
too  in  fome  proportion  to  the  weight  of  the  malt,  and  as 
the  fire  has  caufed  it  to  be  more  or  lefs  tenacious.     Nor  can 

L2  it 


So  *The  Theory  o/Brewing; 

it  be  fuppofed,  that  any  of  its  parts  are  capable  to  retain 
tlie  fire  in  fuch  a  manner,  as  not  to  fufFer  it  to  get  away. 
So  fubtile  an  element  cannot  be  confined,  and  much  lefs 
be  kept  in  a  ftate  of  inadivity,  and  imperceptible  to  our  fenfcs. 
Bars  of  iron  or  brafs,  even  of  a  confiderable  fize,  when  heat- 
ed red  hot,  cool  and  lofe  their  fire,  though  their  texture 
is  undoubtedly  much  clofer  than  that  of  malt  or  barley. 
The  experiments  made  by  Dr.  Martin,  on  the  heating  and 
cooling  of  feveral  bodies,  leave  no  room  to  doubt  of  this  fail', 
I  fhould  not  be  fo  panicular  about  it,  was  it  not  to  explain 
the  technical  phrafe  ufed  by  brewers,  when  they  fay,  malts 
are  full  of  Ji'-e,  or  want  fire.  Hence  a  prejudice  hath  by  fomc 
been  conceived  againft  drinks  made  from  brown  malts,  tho' 
they  have  been  many  months  of  the  kiln,  and  b.ave  no  more 
heat  in  them,  either  whole  or  ground,  than  the  air  they  are 
kept  iii.  The  truth  of  the  matter  is,  that  in  proportion  as  inalts 
are  dried,  their  particles  are  more  or  lefs  feparated  from  one 
another  beyond  their  fphere  of  attradion,  and  coming  in  con- 
tad  with  another  body,  fuch  as  water,  llrongly  attrad  from 
it  the  uniting  particles  they  want.  The  more  violent  this 
intefiine  motion  is,  the  greater  is  the  heat  juft  then  gene- 
rated, and  no  ways  durable.  An  effed  fomewhaf  fimijar  to 
what  happens  on  malt  being  united  with  wafer,  mufl:  occur 
x)n  the  grain  being  mafticated  ;  and  the  imprefTion  made  on 
the  palate  mofl:  probably  gave  rile  to  the  technical  expref- 
iion  juft  taken  notice  of. 

The 


The    THEORYij/'BREWING.  8  I 

The  minute  circumftances  of  the  procefs  of  malting  will 
be  more  readily  conceived  from  what  will  hereafter  be  faid. 
The  effefts  that  fire  will  have,  at  feveral  degrees,  on  \vhat 
from  having  been  barley  is  now  become  malt,  are  moil  par- 
ticularly the  concern  of  the  brewer  ;  and  that  they  arc  vari- 
ous, both  as  to  the  color  and  properties  of  the  malt,  is  cer  ain. 
A  determinate  degree  of  heat  produces,  on  every  body,  a  cer- 
tain alteration,  and  hence,  as  the  adion  of  fire  is  ftronger  or 
weaker,  the  effeft  will  be  different  from  what  it  would  have 
been  in  any  other  degree. 

Barlies  may,  at  a  medium,  be  faid  to  lofe,  by  malting,  one 
fourth  part  of  their  weight,  including  what  is  feparated  from 
them  by  the  roots  being  fkreened  off :  but  this  proportion  va- 
ries, according  as  they  are  more  or  lefs  dri-ed. 

As  the  acrofplre,  and  both  the  outward  and  inward  fkins  of 
the  grain  are  not  diffoluble  in  water,  the  glandular  or  mealy  fub- 
flance  is  certainly  very  inconfiderable  in  volume  and  in  weight ; 
but  as  this  alone  poffefTes  the  fermentable  principles  cf  the 
grain,  it  deferves  our  utmofl  attention. 

We  have  before  feen,  that  wines,  beers  and  ales,  after  the 
firft  fermentation,  are  meliorated  through  age,  by  the  more  re- 
fined and  gentle  agitations  they  undergo,  and  which  often  are 
not  perceptible  to  our  fenfes.  To  fecure  this  favorable  effed 
we  muft  form  worts  capable  of  maintaining  themfelves,  for 
fome   time,  in  a  found   flate.     This  quality,  however,    if  not 

originally 


82  Tfi^  Theory  ^y  Brewing. 

originally  in  the  malt,  is  not  to  be  expefted  in  the  liquor.  Some 
o'jjedlions  have  been  rdifed  againft  this  method  of  arguing, 
and  thefe  aided  by  prejudices  often  niore  powerful  than  the 
objeflions  themfelves.  It  is  therefore  neceflliry,  as  malting  may 
be  efteemed  the  foundation  of  all  our  future  fuccefs,  to  enquire 
after  the  beft  and  propereft  methods  of  fucceeding  in  this  procefs. 
Let  us,  for  this  purpofe,  re-afTume  the  confideration  of  the 
grain,  as  it  comes  from  the  mow,  trace  it  to  the  kiln,  and  ob- 
ferve  every  change  it  undergoes  by  the  aftion  of  the  fire, 
from  the  time  that  it  receives  the  firft  degree  of  prefervati- 
on  to  that,  when  it  is  utterly  altered  and  nearly  deflroyed. 

Barley  in  the  mow,  though  it  fcarcely  fupporfs  a  heat  much 
greater  than  of  loo  degrees,  may  be  extrafted  or  brewed 
without  malting.  This  the  difliller's  pradice  daily  evinces ; 
but  then  the  extrads,  made  from  this  unchanged  corn,  are  im- 
mediately put  in  the  flill  after  the  firft  fermentation,  elfe 
they  would  not  long  remain  in  a  found  flate.  Nor  is  this  me- 
thod even  pradicable  in  fummer  time,  as  the  extrads  would 
turn  four,  before  they  were  fufliciently  cooled  to  ferment.  It 
is  true  indeed,  that,  by  this  means,  all  the  charge  of  the  malt 
duty  is  faved  ;  but  our  fpirits  are  thereby  made  greatly  inferior 
to  thofe  of  the  French.  Boerhaave  recommends  the  pradice  of 
that  nation,  which  is  to  let  the  wines  ferment,  fubfide,  and 
be  drawn  off  fine  from  the  lees,  before  they  are  diftilled. 
Was  this  rule  obferved  in  England,  diflillation  would  only  be 
attempted  from  malted  grain,  and  the  difference  in  the  fpi- 
rit  would  foon  flicw,  how  ufeful,  nay  how  necefTary  it  is  to 

give 


The  Theory(?/"Brewing.  ^-^ 

give  wines,    (either  from  grapes  or  corn,)   time  to  be  foRcncd, 
before  th.y  are  ufed  for  any  purpofe  whatever. 

But  might  not  barleys  be  dried  without  being  germinated  } 
Undoubtedly  they  might ;  but  as  they  abound  with  many  acids 
and  flrong  oils,  they  would  require  a  heat  more  intenfe  than 
malt  doth,  before  they  were  fufficiently  penetrated,  and  then  the 
oleaginous  parts  would  become  fo  compadl,  and  fo  refinous, 
as  nearly  to  acquire  the  confiftence  of  a  varnifli,  fcarcely  to 
be  mollified  by  the  hotteft  water,  and  hardly  ever  to  be  in- 
tirely  diflblved  by  that  element. 

Barley  then  ungerminated,  either  in  its  natural  ftate  or  when 
dried,  is  not  fit  for  the  purpofe  of  making  wines ;  but  when, 
by  germination,  the  coarfer  oils  are  expelled,  and  the 
mealy  parts  of  the  grain ,  become  faccharine ,  might  not 
that  fuffice,  and  where  is  the  necefTity  of  the  grain  being 
dried  by  fire  ?  I  fhall  not  dwell  on  the  difiiculty  of  flopping 
germination  at  a  proper  degree  without  fire,  fo  that  fufficient 
quantities  of  the  grain  thus  prepared,  may  always  be  provided 
for  the  purpcfes  of  brewing  ;  nor  even  infift  upon  the  difficul- 
ty, and  perhaps  impoffibility  of  grinding  fuch  grain,  as  it  would 
then  be  fpungy  and  tough.  I  thijik  it  fufficient  to  mention 
folely  the  unfitnefs  of  this  imperfe6l  malt,  for  the  purpofe  it  is 
to  be  applied  to,  that  of  forming  beers  and  ales  capable  of 
preferving  themfclves  for  fomc  time.  We  fhould  find  fo  ma- 
ny acids  blended  with  the  water  flill  remaining  in  the  grain, 
that,  in  tlie  moft  favorable  ieafons  for  brewing,    they  would 

often 


6^  llje  Theoryo/Brewing. 

often  render  all  our  endeavours  abortive,  and  in  fummer  time 
make  it  imprafticable  to  brew  the  extracts  from  fuch  grain  in 
any  manner  whatever. 

I  have  heard  of  a  projed:  of  germinating  grain,  and  dry- 
ing it  by  the  heat  of  the  fun  in  fummer  time,  in  order,  by  this 
means,  to  fave  the  expencc  of  fuel :  but,  tho'  the  hottefl:  da}'s  in 
England  may  be  thought  fufficient  for  this  aft,  as  well  as  for 
making  hay,  yet  as  barley  and  grafs  are  not  of  equal  denfities, 
the  effefts  would  not  be  the  fame.  This  however  is  not  the  only 
objeftion  to  this  fcheme.  As  the  grain  is  to  be  grown  to  a 
certain  degree  before  it  is  flopped,  this  very  hot  feafon,  favor- 
able in  appearance  to  one  part  of  the  procefs,  -would  be  di- 
reftly  contrary  to  the  other  ;  for  the  barley,  by  this  heat, 
would  fhoot  and  come  forward  fo  faft  as  to  entangle  too  much 
the  conftituent  principles  of  the  grain  with  one  another,  and 
drive  the  coarfer  ill  tafted  oils  among  the  finer  fweet  mealy 
parts,  which  alone,  in  their  utmoft  purity,  are  the  fubjeft  re- 
quired for  fuch  as  would  obtain  good   drinks. 

Here  I  cannot  help  obferving  the  general  difpofition  of  man- 
kind to  wifli  for  the  gifts  of  providence,  in  a  different  manner 
than  they  have  been  vouchfafed  to  us.  Thefe  various  fchemcs,  if 
1  miftake  not,  have  fprung  from  the  defire  of  having  beers  and 
ales  of  the  lame  appearances  with  white  wines.  But  as  they 
are  naturally  more  yellow  or  brown,  all  fuch  projefts,  by  which 
wc  endeavour  to  force  fome  fubjefts  to  be  of  a  like  color 
with  others,    are  but  fo  many  attempts   againll   nature,    and 

the 


The  Theory   0/ Brewing.  85 

the  profecution  of  tliem  mufl  commonly  be  attended  with 
difappointments.  It  is  true,  that,  though  malts  be  dried  flack, 
yet  if  they  be  made  in  winter,  fpeedily  ufed,  and  brewed  in 
the  molt  proper  feafon,  they  may  make  a  tolerable  drink , 
which  will  preferve  itfelf  found  for  fomc  time  :  but  as  the 
proportion,  which  fliould  be  kept  between  the  heat  which  dried 
the  malt,  and  that  which  extradls  it,  cannot  in  this  cafe  take 
place,  and  as  the  grain  will  be  more  replete  with  air,  wa- 
ter and  acids,  than  it  ought  to  be,  the  drink,  even  by  fup- 
pofing  the  moft  fortunate  fuccefs,  and  that  it  doth  not  foon 
turn  acid,  will  ftill  be  frothy,  produce  explofions,  and  be 
therefore  greatly  wanting  in  falubrity ;  for  an  excefs  in  any  of 
the  fermentable  principles   is  always  hurtful. 

Barley  then,  to  be  made  fit  for  the  purpofe  of  brewing, 
muft  be  malted;  that  is,  it  muft  be  made  to  fprout  or  ger- 
minate with  degrees  of  heat  nearly  eqnal  to  thofe  which  the 
feed  fhould  be  imprefled  with  when  fown  in  the  ground  ; 
and  it  muft  be  dried  with  a  heat  fuperior  to  that  of  ve- 
getation, and  capable  of  checking  it.  How  far  germination 
fhould  be  carried  on,  we  have  already  feen ;  the  law  feems  to 
be  fixed  univerfally,  as  10  the  extent  of  the  acrofpire  :  the  degree 
of  drynefs  admits  of  a  larger  latitude,  and  to  what  extent  it 
may  be  properly  pufhed  fhall  be  the  fubjedt  of  our  next  enquiry. 

Malt  dried  in  fo  low  a  degree,  as  that  the  vegetative  pow- 
er is  not  intirely  deftroyed,  will,  on  laying  together  in  a  heap, 
generate  a  new,  tho'  fmall,  heat,    germinate  afrcfh,  and  fend 

M  fprth 


86  TJje  Theory  o/"  Brewing. 

forth  its  plumes  and  acrofpires  quite  green.  The  ultimate 
parts  of  the  nourhliing  principles  are  then  within  each  other's 
power  of  adling ,  elfe  this  regermination  could  not  take 
place ;  and  fuch  grain  cannot  be  faid  to  be  malted,  or  in  a 
prefervative  ftate.  Bodies,  whofe  particles  are  removed,  by 
heat,  beyond  their  fphere  of  attradion,  can  no  more  germi- 
nate ;  but  coming  in  coni.aft  with  other  bodies,  as  malt  with 
water,  they  effervefce.  The  grain,  we  are  now  fpeaking 
of,  firft  fhews  this  ad  of  effervefcence,  when  it  has  been  tho- 
roughly imprefled  with  a  heat  of  120  degrees,  when  alfo 
its  color,  from  a  white,  begins  to  incline  to  the  yellow.  Such 
are  the  malts,  which  are  cured  in  a  manner  to  be  able  to  main- 
tain themfelves  found,  though  in  this  ftatc  they  ftill  pofTefs  as 
much  air,  and  as  many  acid  and  watery  particles  as  they 
are  capable  of.  This  therefore  may  be  termed  the  firft  or 
lowell   degree  of  drying  this  grain  for  malt. 

To  difcover  the  laft  or  greateft  degree  of  heat  it   is  capa- 
ble of  enduring,  we  have  no  circumftance  to  dired  us,  with 
the  fame  certainty  as  efFcrv^efccnce  helped  us  to   the  firl>.  We 
muft  therefore  have  recourfc   to   the  obfervafion  of  that  heat, 
which  wholly  deprives  the  grain  of  its  principal  virtues.   Now, 
to  ufe  Dr.  Shaw's  words,  alcohol  is  one  of  the  moj^  ejjlntial pa  ts 
of  wine;  when  abfent,  the  wine   loofes  its  na'ure,     and  ivhen 
properly  diffiifed,  it  is  a  certain   remedy  for  moft  difeafes  in- 
cident to  wines,  and  keeps  them  found  and  free  from  corrupti- 
on ;  from  whence  was  derived  the  metliod  of  preferx'ing  vegeta- 
ble and  animal  fubftances  from  corruption.     The  fame  excel- 
lent 


The  Theory   (?/  Brewing.  %'j 

lent  author  had  before  this  obfcrved,  that  no  fuhjeSls  but  thofe  of 
the  vegetable  kingdom  are  found  to  produce  this  preferving  fpirit .  Is 
alcohol  then  a  new  body  created  by  fermentation  and  diltillation, 
or  did  it  originally,  though  latently,  refide  in  the  vegetable  ?  / 
baveJorago4ivLite,beenfatiiJied,byexperimenti,{{Ay%^OQx]\-a.2MQ,) 
that  all  other  infammable  bodies  are  fo  only  as  they  contain  alco- 
hol in  them,  ort  at  teajl,  fomethitig  that,  on  account  of  its  finenefs, 
is  exceedingly  like  it,  the  grcjfer  parts  thereof,  that  are  left  be- 
hind, after  the  feparation  of  this  fubtil  one,  being  no  longer 
combufille. 

Now  as  the  fame   author  has   clearly  proved  *,    that  fire, 
by    burning    eombuftible    bodies ,    as    well    as    by    dillilling 
them,    feparjtes  their   different    inflammable    principles,    ac- 
cording  to    their   various    degrees   of  fubtility,     the     alcohol 
reliding  in  the  barley,  when  expofed  to  fuch  a  degree  of  heat  as 
would   caufe  it  to  boil,  i.  e.   175  degrees,   muft  make  great 
efforts  to   difengage   itfelf  from  the  grain.     Is  it  net  therefore 
moR:   natural  to  conclude,     that,    in  a   body   like  malt,    pre- 
pared for  fermentation,    or  the  making  a  vinous   liquor,    this 
event  will  probably  happen  at  the  fame  time  that  malt  charrs  ? 
and  if  this  is  true,  may  not  charring  be  termed  the  laft  de- 
gree of  drynefs,  as,   when  it  takes  place,   the  acid  parts  and 
fineft    oils,     which  are  necefiary   for  forming  a   fermentable 
muft,    fly  off,  and  cannot  be  recovered.     Charring  feems   to 
be  a  crifis  in  folid  bodies,     fomewhat    analogous  to  ebullition 

•  Bocihaavc  Elem.  of  Chem.  Vol.  I.  p.  J55-199.  Exp.  8,  9,10,11, 12,  and  13. 

M  2  in 


88  "The   Theory   0/ B  r  e  w  i  n  g. 

in  fluids.  Both  are  thereby  perfeflly  faturated  with  fire, 
their  volatile  and  fpirituous  parts  diiTipated,  but  their  fixed 
principles  not  entirely  deftroyed.  Now,  as  liquors  boil  with 
a  greater  or  lefs  heat,  in  proportion  to  their  tenacity  and  gra- 
vity, folid  bodies  may  likewife  be  charred  with  different  pro- 
portions of  heat.  The  whole  body  of  the  barley  cannot,  at 
the  fame  inftant,  become  black,  nor,  where  any  quantity  of 
the  grain  is  otherwife  in  fimilar  circumftances,  if  not  equally 
germinated,  can  the  whole  charr  with  the  fame  degree  of 
heat. 

To  the  feveral  refledions,  before  made,  I  thought  pro- 
per to  add  the  furer  help  of  experience.  I  therefore  made 
the  following  trial,  with  all  the  care  I  was  capable  of.  If 
the  effedts  of  it  appear,  as  I  hope  they  will,  fatisfadtory,  by 
gaining  two  limited  and  dirtant  degrees,  we  may  determine 
and  fix  the  properties  of  the  intermediate  fpaces ,  in  pro- 
portion to  their  expanfion. 

In  an  earthen  pan,  of  about  two  feet  diameter,  and  three 
inches  deep,  I  put  as  much  of  the  paleft  malt,  unequally 
grown,  as  filled  it  on  a  level  to  the  brim.  This  I  placed 
over  a  little  charcoal  lighted  in  a  fmall  ftove,  and  kept  con- 
tinually ftirring  it  from  bottom  to  top. 

At  firft  it  did  not  feel  fo  damp  as  it  did  about  half  an  hour 
after.  In  about  an  hour  more  it  began  to  look  of  a  bright 
orange  color  on  the  outfide,  and  appeared  more  fwelled  than 

before. 


The   Theory^Brewing.  S9 

before.  Every  one  is  fenfible,  that  a  long-continued  ciiftom 
makes  us  fufficient  judges  of  colors  ,  and  this  fenfe  in  a 
brewer  is  fulliciently  exercifed.  Then  I  mafticated  fome 
of  the  grain,  and  found  them  to  be  nearly  fucli  as  are  term- 
ed brown  malts.  On  ftirring  and  making  a  heap  of  them 
towards  tlie  middle,  I  placed  therein,  at  about  halt  depth,  the 
bulb  of  my  thermometer,  and  found  that  it  rofe  to  140  de- 
grees: the  malt  felt  very   damp,  and  had  but  little  fmell. 

At  1 65  degrees  I  examined  it  in  the  fame  manner  as  be- 
fore, and  could  perceive  no  damp  ;  the  malt  was  very  brown, 
and   on  bein^  chewed,  fome  few  black  fpecks  appeared. 

Many  corns,  neareft  the  bottom,  were  now  become  black 
and  burnt ;  I  placed  my  thermometer  nearly  there,  and  it 
rofe  to  175  degrees:  but  as  the  particles  of  fire  afcending 
from  the  ftove  adl  on  the  thermometer  in  proportion  to  the 
diftance  of  the  fituation  it  is  placed  in,  through  the  whole 
experiment  an  abatement  of  five  degrees  fhould  be  allowed  , 
as  near  as  I  could  eftimate.  Putting  a  little  after  my  ther- 
mometer in  the  fame  pofition ,  where  about  half  the  corns 
were  black,  it  fhewed  i  80  degrees.  I  now  judged,  that  the 
water  was  nearly  all  evaporated,  and  I  obferved,  that  the 
heap  grew  black  apace. 

Again,    in  the   center  of  the  heap  raifcd   in  the  middle   ' 
of  the   pan,  I  found  the  thermometer  at    1 80   degrees  ;    the 
corn  tallied  burnt,  the  furface  appeared,  abou.  one  half  part  a 
full  brown,    and  the   reft  black.     On  being   mafticated  ftill 

fome 


9©  iTie  Theory   <?/'  Brewing. 

fomc  white  fpecks  appeared,  which  I  obferved  to  proceed 
from  thofe  barley-corns,  which  liad  not  been  thoroughly  ger- 
minated, and  whofe  parts  cohering  more  clofcly  together, 
the  fire,  at  this  degree,  had  not  penetrated.  Their  tafte 
was  infipid,  the  malt  brittle,  the  ftin  ready  to  part.  The  ther- 
mometer was  now  more  various,  as  it  was  nearer  to,  or  farther 
from  the  bottom  ;  and  in  my  opinion  all  the  true  malt  was 
charred. 

I,  neverthelefs,  continued  the  experiment,  and  at  190  de- 
grees, ftill  found  fome  white  fpecks  on  chewing  the  grain, 
the  acrofpire  always  appearing  of  a  deeper  black  or  brown 
than  the  outward  fkin ;  the  corn,  at  this  jundure,  fried  at 
the  bottom  of  the  pan. 

I  llill  encreafed  the  fire;  and  the  thermometer,  placed  in 
the  middle  between  the  bottom  of  the  pan  and  the  upp  r  edge 
of  the  corn,  ihewed  2  10  degrees.  The  malt  hi/Tcd,  fried  and 
fmoaked  abundantly.  Though,  during  the  whole  proccfs,  the 
grain  had  been  kept  flirring,  yet  on  cxaminaiion,  the  whole 
was  not  equally  afFcded  by  the  fiie.  I  found  a  great  part 
thereof  reduced  to  perfcft  cinders,  eafily  cnimbling  to  dufi:  be- 
tween the  fingers,  fome  of  a  very  black  hue,  without  glofs, 
fome  very  black,  with  oil  fliining  on  the  outfiJe.  Upon 
the  whole,  two  tliirds  of  the  corn  were  perfectly  black,  and 
the  reft  of  a  deep  brown,  but  more  or  kfs  io,  as  the  grains  were 
hard,  flecly,  or  .'mperfedly  germinated.  'Ibis  was  eafily  dif- 
covered  by  the  leni^ih  of  the  Ihoot :  moi^  of  the  grains  feemcd 

to 


'The  Theory<9/"Brewing.  gt 

to  have  loft  their  coliefion,  and  had   a  tafte  refembling  that 
of  high-roafted  coffee. 

In  the  laft  ftage  of  charring  the  malt,  I  placed  over  it 
a  wine  glafs  inverted,  iaio  wh;ch  arole  a  pinguious  oily 
matter ,  which  tafte  J  very  fait.  It  may,  perhaps,  not  be 
unneccflary  to  fay,  that  the  length  of  time  this  experiment 
took  up,  was  four  hours,  and  that  the  effedt  it  liad,  both 
on  myfelf,  and  on  the  perfon  who  attended  me,  was  fuch 
as   greatly  refembled  that  of  inebriation. 

Though,  from  the  refult  of  this  experiment,  fome  doubt 
may  remain  about  the  exaft  degree  of  heat  in  which 
malt  charrs  ,  which  pofTibly  it  is  equally  difficult  and  un- 
neceflary  to  fix  with  the  utmoft  precilion,  yet  we  fee  that 
black  Ipecks  appeared,  when  the  thermometer  was  at  165 
degrees ;  that  fome  of  the  corns  were  entirely  black  at 
lyj,  and  at  180;  that  the  grains  thus  affeded  were 
fuch  as  had  been  perfedly  germinated,  and  that  thofe  , 
which  bore  a  greater  heat,  were  defedtive  in  this  refpeft. 
May  we  not,  from  thence,  conclude,  with  an  exadnefs,  fure- 
ly  fufficient  for  the  purpofes  of  brewing,  that  true  germinated 
malts  are  charred  in  heats,  between  175  and  180  degrees?  as 
thefe  corrcfpond  to  the  degrees,  in  which  pure  alcohol,  or  the 
fineft  fpirit  of  the  grain  itfelf  boils  at,  does  not  that  ethe- 
rial  enlivening  principle  difengage  itfelf  from  malted  barley, 
by  that  heat  ?  and  are  we  not  hereby  inftruded  of  one  reafon, 
why  this  grain  is  the  fitteft  for  the  purpofes  of  brewing  ? 

^      SECT.  XI. 


9 2  ^e  Theory  ^Brewing. 

SECTION    XL 

Of  the  different  PROPERTIES  o/MALT. 

'*?>-'^^^-^HE  confequences,  refulting  from  the  before- mention- 
|«  T  f,  ^d  experiment,  have  already  been  hinted  at.  Buf 
^^^^jj^i  it  is  necefTary  to  trace  them  farther,  and  to  fliew 
how  much  they  may  tend  to  the  information  and  ufe  of  the 
brewer. 

Germinated  barleys,  fo  little  dried,  as  that  their  particles 
remain  within  tlieir  fphere  of  attradion,  are  not  in  a  preferva^ 
tive  ftate,  and  cannot  properly  be  termed  malts. 

The  firft  degree  of  drynefs,  which  conllitutes  them  fuch, 
is,  as  we  have  feen  before,  that  which  occafions  them  to 
caufe  fome  effervefcence.  This  cannot  be  effeded,  when 
they  are  dried  with  lefs  than  120  degrees  of  heat,  the  high- 
eft  that  leaves  them  white.  When  urged  by  a  fire  of  1 75 
degrees,  they  charr  and  turn  black.  Now  this  difference 
in  heat,  being  ^^  degrees,  and  producing,  in  the  grain,  fo 
great  an  alteration,  as  from  white  to  black,  the  different 
fhades  or  colors  belonging  to  the  intermediate  degrees  of  heat, 
cannot,  with  a  little  practice,  cafily  be  miftakcn. 

White 


iToe  Theory   <?/ Brewing,  gj 

White,  we  know  from  Sir  Ifaac  Newton's  experiments, 
is  a  compoiition  of  all  colors,  as  black  is  owing  to  the  ab- 
fence  of  them.  Thefe  two  terms  indicate  the  extremes  of 
the  drynefs  of  malt.  The  color,  which  a  middling  heat 
imprefles  upon  it,  is  brown,  which  being  compounded  of  yel- 
low and  red,  the  four  tinges,  which  fhade  malt  different- 
ly, may  be  faid  to  be  white,  yellow,  red  and  black.  The 
following  table,  conftrudcd  on  thefe  principles ,  will ,  on 
chewing  the  grain,  readily  inform  the  practitioner  of  the  de- 
gree, to  which  his  malts  have  been  dried. 


N  A  Ta. 


g^  Tie  Theory^/ Brewing. 

A  Table  of  the  difFerent  degrees  of  the  drynefs 
of  malt,  with  the  changes  of  color  occafioned 
by  each  incicafe  of  the  degrees. 

Degrees. 

Jig White ■ White 

124 WjW,  Yellcw white    turning  to   a    light 

yellow. 
129 W,  W,  Y,  Y, li^ht    yellow    inclining   to 

amber. 

134 W,W,Y,Y,Red, Amber 

1 38 W,W,  Y,  Y,  R,  R, — higli  amber,  or  firft  brown. 

,43 W,  Y,  Y,  R,  R, Brown. 

148 Y,  Y,  R,  R, middling  brown. 

152 -Y,  R,  R,—-rr high  brown. 

157 Y,R,R,  Black brown  inclining  to  black. 

162 Y,  R,  R,  B,  B, high  brown  fpeckled  with 

black. 
J  67 R,  R,  B,  B, blackifli  brown  with  black 

fpecks, 

I -I R^  B,  B, Coffee  color. 

I  -6 Black Black. 

N.  B.    The  feveral    letters  againfl:  each  degree,    it  is  ap- 
j^rchcnded,   will  lielp  in  pradice  to  fix  the  color. 

The 


The  Theory   ©/  Brewing.  9^ 

The  foregoing  table  not  only  enables  ns  to  judge  of  the  dry- 
nefsof  the  malt  by  its  color,  but  alfo,  when  a  grift  is  compofed 
of  feveral  foits  of  malt,  to  forefee  the  effeft  of  the  whole  when 
blen^ied  together  by  extradion.  Some  fmall  error  may  poiH- 
bly  occur  in  judgments  thus  formed  upon  the  report  of  our 
fenfes ;  but  as  malts  occupy  different  volumes  in  proportion  to 
their  diynefs,  if,  in  the  pradice  of  brewing,  ujx^n  mixing 
the  wavcr  w'x'Ax  the  malt,  the  expeded  degree  is  obferved, 
fuch  parcel  of  n:alt  may  be  fjid  to  have  been  judged  of 
rightly,  in  regard  to  its  drynefs.  So  tliat  the  firft  trial  either 
contirms  or  correds  our  opinion  thereof. 

Though  malls,  dried  to  120  degrees,  are  in  a  prefervative 
flate,  yet  they  are  the  leaft  fo  as  malts.  They  ftill  poffcfs  the 
whole  of  their  acids;  which  occafions  their  fermentation  and  fret- 
tings  often  to  return  of  themfclvcs,  and  with  much  violence : 
hence  wines,  formed  from  fuch  malts,  are  not  of  long  duration, 
and  foon  become  four.  If  the  heat,  which  is  made  ufe  of  in  the  ex- 
traction of  thefe  malts,  is  kept  up  in  proportion  fo  that  which 
dried  them,  even  fliould  the  fermentation  be  very  cooly  carried 
on,  and  the  ales  and  beers  be  brewed  in  the  rtioft  favorable  feafon, 
they  will  arrive  at  a  ftate  of  ripenefs,  in  fo  fmall  a  fpace  of  time 
as  two  weeks.  We  may  therefore  confider  this,  as  the  firll:  fixed 
term,  for  obtaining  a  fermentable  liquor,  and  fuch  a  one  indeed, 
which  in  the  leaft  time  will  be  fit  for  ufe. 

When  malts  charr  and  become  black,  their  parts  are  ulti- 
mately  divided,     they   can    fcarccly   polTtfs  any    acids,    nor 

N  2  con- 


7^^   Theory    0/  B  r  e  w  i  n  g. 

confequently  remain  fufccptible  of  fermentation  ;  for  fermen- 
tation is  a  divifion  of  parts,  and  that  cannot  admit  of  a  pro- 
per divifion  that  is  already  too  much  divided.  Tlie  degree 
(j>f  heat  then,  prior  to  that  which  produces  this  cffed:,  is  the 
lait,  which  ftill  retains  part  of  the  fermentable  properties.  In 
malts  thus  highly  imprefleJ  by  fire,  fermentation  would  pro- 
ceed with  fo  How  and  relu6tant  a  pace,  that,  in  this  cafe,  the 
litpor  might  be  faid  to  be  in  the  utmoft  ftate  of  prefervation. 
No  term  can  be  fixed  for  its  duration.  A  liquor  of  this  fort, 
brewed  with  a  heat  fimilar  to  that  which  dried  the  malt,  might 
keep  many  years,  and  thus  become  rather  more  accommodated  to 
the  temperature  of  the  place  it  was  depofited  in,  than  to  its  own 
conflituent  parts.  Experience  has  fhewn,  that  two  years  are  the 
limitted  fpacc  for  drinks  made  from  malts  dried  with  1 62  de- 
grees of  heat,  before  they  be  in  a  drinkable  ftate  ;  and  at  this  de- 
gree of  heat,  we  liave  feen  that  the  grains  were  of  a  very  high 
brown  and  fpeckled  widi  black,  and  confequently  had  many  of 
their  finer  parts  charred.  From  thefe  two  extremes,  and  on  fuch 
principles,  the  following  table  is  formed,  exhibiting  the  length 
oi'  time  that  drinks  made  trom  malts  of  each  refpedi\'e  degree 
of  drynefs  properly  brewed,  and  in  the  mofi:  favorable  feafbn, 
will  require,  before  they  come  to  their  due  perfeftion  to 
be  ufcd. 


A  Ta- 


71je   Theory   of  Brewing. 


97 


A  Table,  fliewing  the  age  beers  will  require,  when 
properly  brewed  from  malts  of  different  degrees 
of  drynefs. 


Degrees. 

119     WHiitc 

124     W,  W,  yellow - 
129     W,  W,Y,  Y,- 


2 

134    W,VV,Y,Y,Red— -  4 
138     W.W,Y,Y,R,R,— -  3 

143     W,Y,Y,R,R, 4 

Y,  Y,  R,  R 6 

Y,  R,  R I  2 


148 
152 

162 


Weeks. 

Month. 

Months. 

Months. 

Months  *. 

Months. 

Months. 

Months. 

Months. 


Y,R,R,  black 18 

Y,R,R,  B,  B 2  Years. 

167     R,  R,  B,  B, 
171     R,  B,  B 
176     Black. 

*  When  the  medium  heat   of  the  the  oils,   which  fuppnrted  them  found, 

drynefs  of  the  malt,    and  of  the   heat  being  carried  down  by  the  precipitant, 

of  the  extra<£ls  are  fo  high  as  to  require  they  will  be    lef?    capable    of  prefcrv- 

the  liquors  to  be  forced  or  precipitated,  ing  themfelves,  after  having  been  preci- 

\\\  order  to  beccme  pellutid,  part  of  pitated,   than  they  were  before. 


It 


'the   Theory   o/*  Brewing. 
It  mnft  be  obferved,  that  the  fores-oino;  table  is   conflrucfted 

'  DO 

on  the  fLippofition,  that  thefe  different  forts  of  malt  be  brewed 
and  fermented  with  the  utmoil:  care,  and  have  a  proper  addi- 
tion of  hops;  an  ingredient  which  fhall  be  confidered  in  its 
proper  place.  What  is  meant  by  the  ey.traBs  being  in  proporti- 
on to  the  drynefi  oj  thi  malt,  may  merit  fomc  explanation. 

Grapes,  when  ripe,,  carry  with  them  the  water  they  have 
received,  both  during  their  growing  flate,  and  that  of  their 
maturity.  This  quantify  is  fullicient  to  form  their  mufts  with. 
To  dried  grapes  or  raifins,  water  is  applied,  to  fupply  what 
they  have  loft;  and  for  the  fame  reafon  it  is  rcquifite  in  regard 
(o  malt :  but  as  grap  s  Aood  in  no  need  of  ardficial  fire,. to  give 
to  their  fermentative  principles  a  due  proportion,  fo  what  they 
produced  by  themfelves,  or  by  cold  water  added  to  them,  when 
dry,  is  a  futficient  menftruum.  But  barleys,  wanting  the  aili- 
llance  of  a  great  heat  to  bring  their  parts  to  the  neceflary  pro- 
portion, require  alfo  a  limilar  or  rather  a  greater  heat  to  refolve 
them.  Without  that,  the  flour  of  the  grain  would  come  awayun- 
dlffolved,  and  thus  confiderably  impoveriili  the  grill:.  Should, 
on  the  other  hand,  too  great  a  heat  be  applied,  an  equal  lofs  would 
be  fuftained,  from  fome  of  the  finer  parts  being  coagulated  or 
difperfed.  The  proportioning  therefore  the  heat  of  the  water  (o 
the  drynefs  of  the  malt,  more  efpecially  in  refpeil  to  the  flrength 
of  the  drink,  is  of  real  neceflity. 

It  is  certainly  true,  that  we  often  fee   liquors  brewed  from 
very  palemalts,  prefcrve  themselves  for,  and  become  fit  to   be 

drank 


flii  Theory  ^Brewing. 

drank  only  in,   a  long  time,    and  fome  brown  malts  fo  ma- 
naged, as   to  give  beers  which   foon  will   become  Oale.     The 
firft  of  thefc  cafes  happens,  when  the  extracts  are  made  with 
very  hot  water,  and  the   la-ter,    when  the  water   is  too   cold 
for  the  purpofe.     Too  much  being  extracted  in  one  cafe,  and 
too  little  in  the  other,    the  time,  which  improves  the  firft  drink, 
muft    necelTarily    fpoil    the    latter.       Our  table    indicates    the 
medium,  both  of  the  dryncfs  of  the  malt  and  of  the  heat   of 
the  extrads,  and  upon  the  Aippofition  of  an  equality,  always 
defirable,  between  them,  fliews  the  fpace  of  time,    wliich  the 
liquor  may  keep,  before  it  is  full  ripe. 

"Well-brewed  drinks  fhouU  not  only  prcferve  themfelves  found 
their  due  fpace,  in  order  to  be  meliorated  by  time;  they  fliould 
likewife  bc'  fine  and  tranfparent.  This  may  be  eiteemed  the 
moft  certain' fign  of  the  artilVs  fkill  and  care,  as  well  as  of 
the  falubrity  of  the  drink,  and  is  at  once  the  fureft  mark  and 
proof  of  a  well-formed  muft,  and  of  a  jjerfedt  fermentation. 
If  then  the  rules  for  obtaining  thefe  ends  can  be  deduced  from 
the  foregoing  principles,  and  experiments,  we  may  flatter 
Durfclves  with  pofTefTrng  a  theory,  which  will  anfwcr  our  cx- 
peilations  in  pradice. 

According  to  the  laws  of  nature  difcovered  by  Sir  Ifaac  New- 
ton, .  tjie  fpaces  between  the  parts  of  cpake  bodies  are  fill- 
ed with  mediums  of  different  denfitics,  and  the  difcort- 
tinuity  of  parts,  each  in  themfelves  tranfparent,  is  the  prrn- 
cipal    caufe   of  their  o])aci(y.       Salts    in  powder,     or   infuftd 

in 


99 


ICO  'The  Theory  0/ Brewing. 

in  an  improper  medium,  will  intercept  the  light;  gums 
make  a  muddy  compound,  when  joined  to  fpirits;  and  oils,  uii- 
aflifted  by  falls,  refufe  to  be  incorporated  with  water.  Alufls 
therefore,  wliich  are  not  faponaceous,  or  In  cither  words,  whofe 
Gonlliluent  parts  are  not  capable  vi  being  difToIvcd  by  water 
into  one  homogeneous  body,  are  not  fit,  either  for  a  perfect 
icrmentation  or  a  pellucid  drink. 

When  extrads  are  made  with  an  Improper  degree  of  heat, 
that  is,  when  either  the  malts  are  not  futiiciently  dried,  or 
the  water  is  not  powerful  enough  in  heat,  the  oils  of  the 
malt  do  not  mix  perfedly  with  the  water,  and  the  liquor  mull 
be  deficient  in  tranfparency. 

On  the  other  hand,  extra(fts  made  with  waters  fo  hot,  that 
the  confHtuent  parts  are  removed  beyond  their  fphere  of  at- 
tradion,  or  the  oils  coagulated  fo  as  to  form  a  body  fep:irate 
from  the  water,  mull  needs  be  opake.  Worts  or  mufis  can 
never,  in  either  of  thefe  cafes,  yield  a  tranfparent  wine  ; 
whereas  with  a  due  or  mean  hea*^,  between  thefe  two,  they 
mufl  perfectly  become  fo;  and  as  they  recede  from  this  me- 
dium, they  will  be  more  or  Icfs  valuable. 

Length  of  time,  which  improves  beers  and  wines,  often  rec- 
tifies our  errors  in  this  refped ;  for  the  oils  being,  by  vari- 
ous frettings,  more  attenuated,  and  more  intimately  mixed, 
the  liquor  is  frequently  rcllored,  and  becomes  of  itfclf  pellucid. 
Yet  I  never  found  this  to   fucceed,    where  the  error  on   tlie 

whole 


72jj  Thf.  ORYf/ Brewing;  loi 

whole  of  the  drynefs  of  the  malt,  and  the  heat  of  tlie  exlradls, 
exceeded  the  medium  by  14  degrees. 

Art  has  alfo,  in  feme  meafnre,  concurred  with  nature,  to  re- 
medy this  defed.  When  beers  or  wines  have  been  fuffered  to 
ftand,  till  they  are  rather  in  an  attrading  than  in  a  rcpellino" 
flate,  that  i?,when  their  fermentations  and  frettings  have  had  their 
coiirfe  ;  then,  if  they  do  not  become  fpontaneoully  fine,  they  may 
be  precipitated,  by  mixing  with  them  a  more  ponderous  fluid. 
The  floating  particles,  that  occafioned  the  foulnefs,  are,  by 
this  means,  made  to  fubfide  to  the  bottom,  and  leave  a  lim- 
pid wine  :  but  the  power  of  diflblved  ifinglar<;,  the  ingredient 
generally  ufed  for  this  purpofe,  feldom  takes  effed,  when  the  er- 
or  exceeds  the  medium,  as  before,   by  more  than  14  degrees. 

Other  ingredients,  Indeed,  have  been  ufed,  which  carry  this 
power  near  i  o  degrees  farther.  It  is  not  my  province  to  deter- 
mine, whether  fuch  be  falutary  :  undoubtedly  it  would  be  bet- 
ter if  there  were  no  occafion  for  them.  Beyond  thefe  li- 
mits, precipitation  has  no  effed  ;  the  liquor,  which  cannot  be 
fined  thereby,  if  attempted,  by  increafing  the  quantity  of  the 
precipitants,  will  be  overpowered  by  the  menflruum,  and 
injured  in  its  tafte.  How  frequent  this  lafl:  cafe  of  ckudinefs 
is,  would  anfwer  no  purpofe  in  this  place  to  enquire.  The 
ufe  of  doubtful  ingredients,  and  fuch  errors  as  have  been  men- 
tioned, need  no  longer  blemifh  the  art,  when  a  conftant  and 
happy  pradice  will  be  both  the  effeft  and  the  proof  of  a  folid 
and  experimental  theory. 

O  Beers 


10  2  Hoe  Theory  ©/"Brewing. 

Beers  which  become  bright  of  themfelves,  or  by  tim* 
alone,  as  well  as  thofe  precipitated  either  by  dlffolved  ifinglafs, 
or  by  more  powerful  means,  each  poffefs  their  refpedlive  pro- 
perties in  a  certain  latitude  or  number  of  degrees ;  and  as 
thefe  effeds  arife  wholly  from  the  heats  employed  in  drying 
the  malts,  and  in  forming  the  extradts,  die  following  table 
will  be  of  ufe  to  point  out  the  limits,  within  which  each  drink 
may  be  obtained. 


X 


A  Ta^ 


7^e  Theory  (^/'Brewing. 


103 


A  Table  rhewing  the  tendency  beers  have  to 
become  fine,  when  properly  brewed  from  malts. 
of  different  degrees  of  drynefs. 


Degrees. 

1 19  White 
124  white,    turning  to  a  light 

^  ^  I'become  fpontaneoufly  fine,   or 

120  light  yellow  inclining  to  >    ,  i      i        *i     r 
y     o      J                          a        '  where,  as  in  pale  ales,   the  ler- 

mentations  are  periodically  re- 


Latitude  of  pale  malts,   which, 
when  propel ly  brewed,    foon 


amber 
134  amber 
138  high  amber  or  firft  brown 

143  brown 


peated. 

1  by    precipitation    thefe 
3  bright  in  a  fhort  time. 


grow 


1  with  precipitation  thefe  require 
3  from  6  to  1 2  months  to  be  brio-ht 


J  48  middling  brown 

152  high  brown 

157   brown  inclining  to  black    1^^^^  may  be  fined  by  precipi 

162  high  brown  fpeckled  with  ^^.^^^  but  never  will  be  bright 


black  J 

1 67  blackifh  brown  with  black 

fpccks 
1 7 1  coffee  color 
176  black. 


Thefe   with   ditTiculty    can   be 

brewed,without  the  goods  being 

fet,   but  will  by  no   means  be- 

j  come  bright,  not  even  with  the 

j  help  of  the  ftrongell  acid  men_ 

J  ftruum. 


O2 


Before 


1 04  7/5^  Theory  (?/*Brewtng. 

Before  this  fcdion  is   concluded,    permit  n:e  to  draw  one  « 

inference  more  from  the  foregoing  experiment.     As  malts  cliarr  ^ 

and  become  black  widi  the  fame  degree  or  hea%  a  which  alco- 
hol boils,  and  as  the  effed  the  vapours  riling  from  them  had  on 
the  perfons  attending  the  experiment  was  a  11  ght  inebriation,  it 
appears,  that  this  fpirit  was  refident  therein,  and  parked  there- 
from, when  the  heat  was  carried  to  ihe  degree  of  ebullition. 
Hence,  if  dry  and  moill:  heats  are  equally  capable  of  putting  the 
grain  into  a  flate  of  prefervation,  nalt  ought  not,  when  in 
pofTclTion  of  the  whole  of  Its  proper :ies  be  made  to  indure 
fuch  moift  heats  as  are  equal  to  1  75  ?  Will  not  the  extrads,  by 
fuch  a  degree,  be,  at  leafl  in  part,  deprived  of  the  fpirit,  its  moll 
prefervative  principle  ?  and,  as  in  fermentable  mulls  this  fpirit 
is  not  to  appear  diverted  of  the  other  principles  of  the  grain, 
ought  it  not  to  be  intimately  mixed  with  fuch  as  are  necelTary, 
in  order  to  foften,  Iheath  and  retain  it  the  defired  time  ? 

Thus  does  the  fuccefs  of  this  art  depend  on  the  inllrument 
fo  often  mentioned,  which,  by  inJicaLing  the  expaniions  cauf- 
cd  by  different  heats,  becomes  a  fure  guide  in  our  operations. 
I  fliall  now  clofe  this  account  of  mal',  as  I  did  that  of  fermen- 
tation, by  comparing  with  the  principles  here  laid  down  the 
dtfeds,  which  we,  but  too  often,  meet  with  in  barley  when 
malted. 


SECT.    XII. 


The  Theory^t/'Brewing.  105 

SECTION     XII. 
OBSERVATIONS  on  defease  MALT  S. 

4^>^^k.^'^  the  preceding  enquiry,  fomc  of  the  defeds  of  malts 
'i  I  ^  have  been  occafionally  mentioned  :  but  as  a  perfeft 
^^^  i.  knowledge  of  the  grain,  efpecially  when  it  has  un- 
dergone this  procefs,  is  a  matter  of  nofmall  concern  to  the  brew- 
er, I  fhall  now  bring  fuch  defeds  into  diltind  view,  both  to 
compare  them  with  the  foregoing  principles,  and  that  the  know- 
ledge of  them  may  be  more  at  hand,  on  every  occafion,  when 
wanted. 

Every  different  degree  of  heat  ading  on  bodies  caufes  a  diffe- 
rent effed :  and  this  varies  alfo,  as  fuch  heat  is  more  or  lefs  hafli- 
ly  applied.  The  growth  of  vegetables  is  in  general  fubmitted  to 
thefe  laws  ;  but  yet  I  conceive  there  is  fome  difference  between 
germination  and  vegetation,  which  I  beg  leave  to  point  out. 
The  former  feems  to  be  the  ad  caufed  by  heat  and  moillure, 
while  the  plume  or  acrofpire  is  ftill  enveloped  within  the  te- 
guments of  the  parent  corn,  and  it  is  moft  perfedly  perform- 
ed by  the  gcntleft  adion,  and  coafequently  by  the  leall:  heat, 
that  is  capable  of  moving  the  different  principles  in  their  due 
order.  Vegetation,  again,  is  that  ad  which  takes  place,  when 
the  plant  ifllies  forth,  and,  being  rendered  Wronger  by  the 
impreiTions  of  the  air,  becom.es  capable  of  refifling  its  in- 
clemencies, or  the  warmth  of  the  fun-Hiine.  Germination  is  the 
only  ad  neceffary  for  malting,    the  intention  being  folely  to 

put 


jo6  'Jthe    Theory  of  Brewing. 

put  in  motion  the  principles  of  the  grain,  and  not  to  pufh  up 
the  embryo  to  a  plant.  Now,  as  this  begins  in  barley  at  the 
degree  where  the  water  firfl  becomes  fluid,  or  nearly  fo, 
the  cold  feafon,  when  the  thermometer  fhcws  from  about  32 
to  40  degrees,  would  feem  the  mofl:  proper  for  this  purpofe. 
How  fir  its  latitude  may  with  propriety  be  extended,  experi- 
ence alone  can  determine.  Adaltfters  continue  to  work  fo  long- 
as  they  think  the  leafon  permits,  and  leave  off  generally  in 
may,  when  the  heat  of  the  Avater  extends  at  a  medium  from  50 
to  ^^  degrees.  But  the  nearer  they  come  to  this  medium,  widi 
tlie  greater  difadvantage  mufl:  they  malt  :  :.s,  by  fuch  warmth, 
the  vefTels  of  the  corn  are  much  diftended,  the  motion  of 
the  fluids  violent,  and  the  finer  pans  too  apt  to  fly  off. 
Thus  the  coarfer  oils,  gaining  admittance,  the  glandular 
parts  become  filled  with  an  impure  and  left  delicate  ful- 
phur,  which,  inrtead  of  a  fwcet,  incl'nss  to  a  bitter,  tafle.  This 
is  fo  manifefl:,  and  fo  univerfally  experienced,  that  in  ge- 
neral brewers  carefully  avoid  purchafing  what  is  termed  A?/- 
tcr-made  malts. 

Malt,  which  has  not  had  a  fuflicient  time  to  flioot,  fo  that 
its  plume  may  have  reached  to  the  extent  of  tl:e  inward  fkin 
of  the  barley,  remains  overburthened  with  too  large  a  quan- 
tity of  earth  and  oils,  which  otherwife  would  have  been  ex- 
jjended  in  the  acrofpire  and  radical  vefTels.  All  thofe  parts 
of  the  corn,  which  have  not  been  feparated,  and  put  in  a 
motion  by  the  a6t  of  germination,  will,  when  laid  on  the 
kiln  to  dry,  harden  and  glutinize  ;  no  greater  part  thereof  will 

be 


Hie  T  H  E  o  R  y  o/"  B  R  E  w  I  N  G.  107 

be  foluble  in  water,  then  fo  far  as  the  ftem  or  fpire  of  the 
barley  rifes  to,  or  very  little  farther,  and  as  much  as  is  want- 
ing thereof,  will  be  loft  to  the  flrength  of  the  drink. 

When  malts  are  fuffcred  to  grow  too  much,  or  until  the 
fpire  is  fhot  through  the  fkin  of  the  barley,  ^vhich  indeed  is 
not  often  the  cafe,  though  all  that  is  left  be  malt,  that  is  con- 
taining falts  diffoluble  In  water,  yet  as  too  large  a  portion 
of  oils  has  been  expended  out  of  the  grain ,  fuch  malts 
cannot  be  fit  to  brew  drinks  for  long  keeping.  There  is  be- 
lides  a  real  lofs  of  the  fubftance  of  the  corn  occafioned  by 
its  being  overgrown. 

Malts,  which  have  been  but  juft  enough  grown,  and  have 
been  duly  worked  upon  the  floors,  if  not  fufficiently  dried  on 
the  kiln,  even  though  the  fire  be  excited  to  a  proper  heat,  re- 
tain many  watery  parts.  The  corn,  when  laid  together,  will 
be  apt  to  germinate  afrefh,  perhaps  fo  to  heat  as  to  take  fire, 
and  Ihould  it  continue  long  in  this  ftate,  muft  at  leaft  grow 
'  mouldy,  and  have  but  an  ill  flavor. 

Malts  well  grown,  and  \vorked  as  before,  but  over  dried 
though  with  a  proper  degree  of  heat,  will  become  of  fo  te- 
nacious a  nature,  as  to  require  a  long  time,  before  they  can 
admit  of  the  outward  imprefllons  of  the  air  to  relax  or  mel- 
low them,  that  is,  before  they  be  fit  to  be  brewed  widi  all 
the  advantages  they  otherwife  would  ha\e. 

Mdlt 


I  o  8  'The  Theory   <?/"  B  r  e  vv  i  n  g. 

Malts  dried  on  a  kiln  not  futliciently  heated  mull  require 
proportionably  a  longer  time  to  receive  the  proper  efFeft  of 
the  fire  ;  the  want  of  which  will  bring  them  in  the  fame  ftate  as 
malts  not  thoroughly  dried. 

If  too  quick  or  fierce  a  fire  be  employed,  inflead  of 
gently  evaporating  the  watery  parts  of  the  corn,  it  terri- 
fies the  outward  fkin ,  divides  it  from  the  body  of  the 
grain,  and  fo  rarefies  the  inclofed  air  as  to  buril:  the  veffels. 
Such  are  called  blown  malts,  and,  by  the  internal  expanfion, 
occupy  a  larger  fpacc  than  they  ought.  If  fuch  a  fire  be 
continued,  it  even  vitrifies,  or  at  leaft  changes  into  a  britde 
fubflance,  fome  parts  of  the  grain,  from  whence  the  malts  are 
faid  to  he  glajfy.  Thofe,  which,  from  their  being  thus  harden- 
ed and  rendered  of  a  fleely  nature,  will  not  diflblve,  or  but 
in  a  fmall  proportion,  are  very  troublefome  and  dangerous  in 
brewing,  as  they  frequently  occafion  a  total  want  of  extradion, 
which  is  termed,  fetting  the  grijl. 

Malts,  juft,  or  but  lately,  taken  from  the  kiln,  remain  warm 
for  a  confiderable  time.  Until  they  become  equally  cool  with 
the  furrounding  air,  they  cannot  be  faid  to  be  mellow,  or  in 
a  fit  ftate  to  be  brewed  j  for  as  their  parts  will  be  harfh  and 
britde,  the  whole  of  their  fubftance  cannot  be  refolved,  and 
the  proper  h.eat  of  the  water,  whicli  fhould  be  applied  to  them 
for  that  purpofe,  is  therefore  more  diflScult  to  be  alcertained. 

The 


The  Theory   o/*  Brewing.  109 

The  pradice  of  thofe  maltfters,  who  fprinkle  water  on  malts 
newly  removed  from  the  kiln,  to  make  them  appear  as  having 
been  made  a  proper  fpace  of  time,  or,  as  they  term  it,  to  plump 
them,  is  a  deceit  which  ought  to  be  difcouraged.  By  this  prafticc, 
the  circumftance  of  the  heat,  and  harfhnefs  of  the  malt,  is  only 
externally  and  in  appearance  removed,  and  the  purchafer  grofly 
impofed  on.  The  grain,  by  being  thus  heated,  occupies  a 
greater  volume,  and  if  not  fpeedily  ufed,  foon  grows  mouldy, 
heats,  and  is  greatly  damaged. 

The  dired  contrary  is  the  cafe  of  high  dried  malts,  whicli 
have  been  made  a  long  time :  the  dampnefs  of  the  air  has  re- 
laxed them,  and  fo  much  moiflure  has  infinuated  itfelf  into  the 
grain,  that  fome  doubt  muft  arlfe  how  much  hotter  the  mafli 
fhould,  for  this  reafon,  be.  Yet  fuppofing  no  diflemper,  fuch 
as  being  mouldy,  heated,  or  damaged  by  vermin,  is  obferved, 
malts,  in  this  cafe,  may  more  certainly  be  helped  in  brewing, 
than  thofe  jufl:  abovementioned. 

From  what  has  been  faid,  it  appears,  how  neceffary  it  is 
to  procure  malts,  which  have  been  wetted  and  germinated 
to  their  true  pitch,  dried  by  a  heat  ralfcd  to  a  moderate, 
yet  true,  degree,  fo  that  the  moiflure  of  the  corn  be  duly 
evaporated,  then  cured  in  a  manner  to  preferve  themfelves  a 
due  time,  without  being  blown,  vitrified,  or  burnt  bv  too 
hot  or  hafty  fires.  I  need  not  f  y  how  eafy  it  is  !o  regu- 
kte  this  procefs  in  the  ciftern,  on  tlie  tioors,  and  on  the  kiln, 
>\'hcn  the  maltller  ufes    no   r.;:ifce  to   fave  his  excife.     E';t 

P  wilk 


no  The  Theory   0/  Brewing. 

wuh  wliat  certainty  and  eafe  the  whole  might  be  carried 
on  by  the  help  of  the  thermometer,  I  leave  fuch  to  deter- 
inii"ie,  who  are  modeft  enough  to  think,  that  the  art  may  be 
brought  to  more  accurate  rules  than  thofe  of  the  bare  report 
"*  of   our  unaffifted   fenfes.     As   fuch  rules  may    eafily   be  de- 

duced from   the  principles  here  laid  down ,     I   fhall    not  be 
more   particular  in  fhewing  their  application,  that  not  being 
my  immediate  purpofe,  nor  my  bufmefs  as  a  brewer.     I  have 
neither  leifure,  nor  the  conveniency  of  a  malt-houfe,   to  make 
experiments  of  this  fort ;  yet  I   may  with  truth  fay,    that  fuch 
as  would   not  be  difappointed  in  their  brewing,    muft  take 
care  not  to  be  deceived  in  their  malts.     This,   however,  be- 
ing but  too  frequently  the  cafe,  it   is  undoubtedly  ufeful  to  be 
aware  of  their  faults,   and  know  how  to   corred   them.     If 
they  are  treated  in  the  fame  manner  as  if  they  were  perfed:, 
the  well-malted  parts  alone  will  be  digefted.     If  they  be  too 
Hack  dried,   they   may  be  correfted  by  an  addition   of  heat, 
and  if  overdried,   or  injured  by  fire,    they  may  be  proporti- 
onably  helped.     By  applying  the    thermometer    to    the  firft 
cxtrad,  the  brewer  will,  to  a  fufficient  degree  of  exadnefs, 
be  informed   of  the   defedls  he  can    mend,    and  hardly   be 
ever  at  a  lofs    for  the   propereft   means  he  can   fafely   em- 
])loy. 

I  flatter  myfelf,  fome  fatisfadlion  muft  arife  from  feeing  both 
what  is  perfed ,  and  what  is  defedive  in  the  principal 
proceffes  of  this  art,    agreeing  fo  well  with   its  theory,   and 

af- 


The  Theory  0/ Brewing.  m 

affording  fo  many  proofs  of  its  certainty  ;  and  though  there  be 
feveral  incidents,  (as  yet  unmentioned,)  infeparable  ffom  the 
pradice,  fuch  will  only  ferve  to  confirm  this  truth,  that,  as 
our  talk  is  to  imitate  nature,  it  is  our  duty  to  inform  our- 
fclves  of,  and  induflrioufly  to   be  ftead^   to,  her  laws. 


T  2  Part 


-        i- 


■<^<^4^^4^4^4-4-4^^i^'^^'¥4^'¥4-^4^'^^^^4f^-^'¥^'^4^-i^4^ 


Part  11. 


THE 


PRACTICE 


O  F 


BREWING. 


I 


^U*  -O"  ^•^  •'5*'  ^Z^  ^Z*"  *^*"  ■*£*■  ■*!?•  *^*'  **r*  -O*  ■*^- '  *Z'  -%;'■»■  "*  ■•S^ '  •*Z^  •'Z*-  ^Z^  *Z^  *Z*  -"Z-^  **3»'  *T^  -^Z^  ^Z^  -"5>  •-!■>  <Z*  ■<► 


+.J — I — i — ;— ;..  ;...i — i........i — i  _i....i ; ..-; i i 

4^  -c5>  ♦^l*"  ♦3»'  •■"^*  <;>  *3»'  -OI*  *2>  ■*^*  -t^*"  ■*3^  -*c>  <!>  <;>  » 


'••-T-' 


n -i-r-i-t- 


C:t> ,  -O*  *2**  "O*  ■••%**  •*^*'  ■*/!^'*  "O"  "^^^  *T^  "^'S^  "^^  ^I"^*  *2^*  -*ii^ 

PART    II. 

THE 

PRACTICE 

O  F 

BREWING. 

»at-:i8»EFORE  I  enter  upon  the  pradlcal,  and  indeed 
Y  B  T  "^°  important,  part  of  this  work,  it  will,  I  think, 
^..|_  ..yJ^  not  be  improper  to  give  a  diftinfl:,  though  ge- 
mmt"^tmm  n^j-al,  view  of  the  different  parts  it  is  to  confift  of. 
Thus  is  a  general  map  prefixed  before  any  book  of  geography, 
to  point  out  the  countries  defcribed  in  it,  and  their  connexion 
one  with  another. 

To  extract  from  malt  a  liquor,  which,  by  the  help  of  fer- 
mentation, may  acquire  the  properties  of  wines,  is  the  general 
objeft  of  the  brewer,  and  the  rules  of  that  art  are  the  fubjed 
©f  thefe  ilieets. 

An 


1 1 6  llje  Practice  c/  Brewing, 

An  art  truly  very  fimple,  if,  according  to  vulgar  opinion, 
it  conlifled  in  nothing  elfe  than  applying  warm-water  to  malt, 
mafhing  thefe  together,  multiplying  the  taps  at  difcretion, 
boiling  the  extrads  with  a  few  hops,  fufFering  the  liquor  to  cool, 
adding  yeafl:  to  make  it  ferment,  and  trulliing  to  time,  cellars, 
and  noilrums,  for  its  tafte,  brightnefs  and  prefervation  ! 

This  might  be  fufficicnt ,  were  the  place  and  conftituti- 
on  of  the  air  always  the  fame,  the  materials  and  vefTels  em- 
ployed intirely  fimilar,  and  laftly  the  malt  drinks  intended  for 
the  fame  ufe  and  time ;  but,  as  every  one  of  thefe  particulars  is 
liable  to  variations,  the  rules,  by  which  the  artill:  is  to  govern 
himfelf,  would  only  ferve  to  deceive  him,  if  he  applied  them 
indifcriminately,  'or  trufted  to  Indefinite  figns,  and  infuffici- 
ent  maxims,  in  his  deviation  from  them. 

A  more  certain  foundation  has  been  laid  down  in  our  firft 
part,  and  the  principles  there  ellabliflied  will,  it  is  hoped,  in 
all  cafes,  anfwer  our  ends,  provided  we  make  ufe  of  the 
proper  means  to  fettle  their  application.  In  order  to  eife6t 
this,  nothing  feems  more  proper  than  to  follow,  as  much  as 
pofTible,  that  plan,  which  the  rational  brewer  would,  in  every 
particular  circumftance,  flsetch  to  himfelf,'  before  he  proceeded 
to  bufinefs.  His  firft  attention  ought  to  be  direded  not  only 
to  the  adual  heat  of  the  weather,  but  alfb  to  that  which  may 
be  expedcd  in  the  feafon  of  the  year  he  is  in.  The  grinding 
of  his  malt  muft  be  his  next  objed,  and  as  the  difference  of 
the  drinks  greatly  depends  upon  that  of  the  extrads,    lie  can 

but 


TIjC    PRACTICE(7/'BREWrNG.  J\^ 

but  chiife  to  have  diftlndl  jdeas  of  what  may  be  expefled 
from  each  of  them.  Hops,  which  are  added  as  a  preferva- 
tlve  to  the  extrads,  become  too  important  apart  of  them,  to 
be  employed  without  a  fufficient  knowledge  of  their  power. 
The  ftrength  of  our  malt  liquors  depending  principally  on  their 
quantity  or  lengths,  it  is  necefTary  to  afcertain  the  heights  in 
the  copper,  which  anfwer  to  thefe  lengths.  The  differences 
in  the  boiling,  with  regard  to  different  drinks  or  feafons, 
the  lols  of  water  by  evaporation,  the  proper  divifion  of 
it  according  to  the  different  degrees  of  heat  to  be  given,  the 
means  to  afcertain  thefe  degrees  by  determinihg  what  quantity 
of  cold  water  is  to  be  added  to  that,  which  is  at  the  point 
of  ebullition,  as  well  as  to  a  certain  volume  of  grift,  come 
afterwards  under  the  confideration  of  the  artill:.  He  will  next 
employ  himfelf  in  afcertaining  the  manner  and  time  of  mafh- 
ing,  and  as  many  unexpeded  incidents  may  have  produced 
fome  fmall  variations  between  the  adual  and  the  calculated 
heat  of  his  worts,  it  will  be  incumbent  upon  him  to  make 
a  proper  c{l;imation  and  allowance  for  them.  To  difpofe  thefe 
worts  in  fuch  forms  and  depths,  as  may  render  the  influence 
of  the  ambient  air  the  eafiefl  and  moll:  efficacious  ujxjn  them, 
and  then,  by  the  addition  of  yeaff,  to  fupply  the  part  of  that 
internal  and  moft  powerful  agent,  which  was  loft  in  boiling, 
are  the  next  requilites.  The  fermentation,  which  follows, 
and  which  the  brewer  retards  or  forwards  according  to  Im 
intentions,  compleats  the  whole  of  his  procefs,  and  it  muft 
be  an  additional  fatisfadion  to  him,  if,  upon  comparing  his 
operations  with  thofe  of   the  moft  approved  pradtitioners  in 

Q^  his 


xi8  Hz  Practice   o/Brewing. 

his  art,  he  finds  himfelf  able  to  account  for  thofe  llgns 
and  eftablillied  cuftoms,  which  before  were  loofely  defcribed, 
authoratively  dJ6tated,  and  never  fufficiently  determined  or 
explained.  An  obje6t  of  ftill  greater  importance  to  him,  is  to 
know  the  proper  ftock  of  beer  he  ought  to  keep,  in  order 
to  have  at  all  times  a  fufficient  quantity  fit  for  ufc.  As  pre- 
cipitation is  requifite  in  certain  cafes,  the  common  methods  for 
cffeding  it  fliould  be  known,  and  likewife  the  means  praftifed 
among  coopers  to  corredt  the  real  or  imagined  errors  of  the 
brewer,  and  to  render  his  drinks  agreeable  to  the  palate  of 
the  confumers.  This  will  naturally,  and  laftly,  lead  him  to 
confider  what  true  tafle  is,  and  by  employing  the  means,  by 
which'  it  may  fafely  be  obtained  and  improved,  he  will  have 
done  all  what  was  in  his  power,  to  anfwer  his  cuftomer's  expec- 
tation, and  to  fecurc  his  fuccefs. 

This  arrangement,  which  appears  the  moft  fimple.  Is  that, 
which  the  reader  will  find  obferved  in  the  following  fedions. 
The  proper  illuftrations  of  tables  and  examples  have  not  been 
omitted,  and  from  the  complete  plans  for  brewing,  under  two 
forms  of  the  moft  dillimilar  kind,  which  have  been  propofed, 
it  will  be  found  that  the  rules  are  adapted  to  all  circumfbances, 
and  applicable   to  every  purpofe. 

If,  notwithfhanding  my  endeavours,  fome  things  fliould  ap- 
pear out  of  their  places,  and  fome  others  in  more  than  one, 
if  redundancies,  chiefly  occafioned  by  the  natural  temptation 
of  accounting  for  particular  appearances,  have  not  always  been 

avoid- 


Tie  Vractic2  of  Brewing,  119 

avoided,  if,  laftly ,  inaccuracies  fhould  now  and  then  have  efcap- 
cd  mc,  let  it  be  remembered,  (by  the  good-natnred  it  certain- 
ly will,)  that,  in  new  and  intricate  fubjeds,  digrcffions  and 
repetitions  are  in  feme  meafure  allowable,  that  an  ovcrful- 
nefs  is  preferable  to  an  affe<Sed  and  too  often  obfcure  bre- 
vity, and  laftly,  that  the  improvement  of  the  art,  rather  than 
the  talent  of  writing,  mull  be  the  brewer's  merit,  and  was 
my  only  aim. 


l'!fl 


Q^i  SECTION 


J  20  ^^'^  Practice  of  B  r  z  w  i  h  q» 

SECTION     I. 

i  Of  the  heat  of  the  air^    as  it  relates  to  the  praSiical  part  of 

brewing. 

)8i.'>»»"f -i?*.;©'  N  and  about  the  city  of  London,  the  greateft  cold, 
&  J2>.~'.o:  5)  that  has  been  obferved,  is  i6  degrees,  and  the 
A  )a.— .»;  h  greateft  heat  has  made  the  thermometer  rife  to  87. 
}3>'^-t-i6f3J^  Within  thefe  Umits  are  comprehended  all  the  fer- 
mentable degrees,  and  confequently  thofe  necefTary  for  carrj'lng 
on  the  proceis  of  brewing.  If  the  lowell:  degree  proper  for  fer- 
mentation be  40,  and  the  higheft  80,  the  medium  of  thefe  two 
would,  at  firft  fight,  appear  to  be  the  fitteft  for  this  pe? 
cullar  purpofe.  The  internal  motion,  neceflary  to  bring  on 
fermentation,  excites  a  heat  fuperior  to  the  original  ftate  of 
the  muft  by  i  o  degrees.  Hence  if  60  degrees  be  the  high- 
eft  eligible  heat  a  fermenting  muft  fhould  arife  to,  50  fhould 
be  the  higheft  for  a  wort  to  be  let  down  at  to  ferment.  This 
can  only  be  obtained,  when  the  degree  of  heat  in  the  air  is 
equal  thereto,  and  it  denotes  the  higheft  natural  heat  for  beers 
,and  ales  to  be  properly  fermented.  With  regard  to  the  other 
extreme  or  the  lowefl  heat,  however  cold  the  air  may  be,  as 
the  worts,  which  fcMm  both  beers  and  ales,  gain  by  boiling,  a 
degree  greatly  fuperior  to  any  degree  allowed  of  in  fermentati- 
on, it  is  conllantly  in  the  artili's  power  to  adapt  his  worts  to 
'  -  a  pioper  flate.  The  brewing  feafon,  then,  may  juftly  be  ef- 
Jcemed  all  that  part  of  the  yp^r^  in  which  the  medium   heat 

cf 


I^e  Practiceo/*Brewing.  iji 

of  the  day  is  at,  or  below,  50  degrees,  that  is  in  our  climate, 
from  the  beginning  of  Odober  to  tlie  middle  of  Alay,  or  32 
weeks. 

As  the  cxtraftions  arc  made  by  heats  far  fupcrior  to  any  natu- 
ral ones,  though  the  adual  temperature  of  the  air  neither  adds  to, 
or  diminifhcsfrom,  their  ftrength,  yet  it  is  to  be  known  for  the 
following  reafon.  The  proper  heat  is  given  to  the  mafh,  by  means 
of  cold  added  to  boiling  water,  and  cold  water  generally  is  of  no 
other  heat  than  that  of  the  air  itfelf.  Indeed,  when  the  cold  is 
fo  intenfe,  as  to  occafion  a  froft,  and  to  change  water  Into  Ice, 
that  which  is  then  ufed  for  brewing,  being  moftly  drawn  from 
deep  wells  or  places,  where  froft  never  takes  place,  may  be 
«fteemedat35  degrees,  and  this  will  be  fufficicntly  cxadl. 

The  following  table  ihews  the  temperature  of  the  air  for  every 
feafonin  the  year,  and  confirms  what  I  have  juft  now  laid  con- 
cerning tlie  time  proper  for  brewing,  and  the  adual  heat  of 
the  water.  It  was  djeduced  from  many  years  obfcryations  made 
with  very  accurate  inftruments,  at  8  o'clock  in  the  morning,  tlic 
time  iii  which  the  heat^  is  fuppofed  to  be  the  medium  of  that 
of  the  whole  day.  ^^  '^^^  \  ' 


t 


YlM 


<-  c  p    .  ,  '  •  t  r  r 

lO  Vie)  oz  :i] 


01 


12  2  'The  Practice  <?/*  B  r  e  w  i  n  g. 

ic  ©  a  .0:  ©  ia.  .0;  ss  s*.  js  « js  :o: »: »:  a  :o:  o:  ss;  &; »;  a  a  s>:  a  «  a  a  a  a  »:  a  &:  iSE 

A  Table,  fhewmg  the  medium- heat,  for  every  fea- 
fon  of  the  year,  in  and  about  London^  deduced 
from  obfervations  made  fpom  iJS.'X  to  1759,  ^^ 
eight  o*  clock  each  morning,,  .    . 

Degrees. 


January  i 
to  .  .  .  15 


(36'  38 

^34'  97 
.  i  3i3 

jiuaryr  -j 

^38' 


to   .  i  3 
February  r 

to 


July  .  .  rj 

(60' 
to  .  .    I  ?  < 

to 


Degrees* 


52 

29 


II 


to  .  .    28 
March     i 


C60' 

(58^  +8 

to  .   .    3 1  J 

Septem.  1 


r  -  ■  -.        3 

Auguft    I 


to 


99 


liinoojjns 


'7: 


n 


ill-It       1  ■> 

|37' 

?39'7»  "V ""      ^*' 

••'•■'      to.   .     31  3         (  v:'i;rn  i  -jjt  !      to  .   .    30  J 

.April    .    lyiLoi-y.  ^vixr:  P^^'iober  ^>-  vf.yr;, 

C46'  04.  •■;•    {46'  T% 

1 J  t©  . .  7 1 J 


to  .  ,    30 
May   .    I 


to  .  .    15 


{49'  05 

(53'  67 
to  .  .   313 

June    .    1 1 

to  .  .  15  J 

J59'  »4 


t©  .  .   3 

Novem.  I 


'5 
to  .  .    30 


ivem-   I  J 

(39* 

.   3o> 

(38' 

(37' 


to 

f o  .  .   3 
Decern,    i 

to 

to 


26 

40 

6k 
54^ 


r^ 


.    The    P  R  A  C  T  I  C-E    ^  B  R  E  VV  I  N  .G,  12  3 

To  afcertain  the  authority  of  this  table,  and  to  make  it  ufe- 
ful  to  fcveral  purpofes,  I  have  carried  to  decimals  the  mean 
numbers  refliking  from  my  obfervations.  But  fuch  an  exa^lnefs 
has  been  found,  in  the  pradtice  of  brewing,  to  be  more  trou' 
blefomc  than  neceflar)'.  I  have  therefore  conftrudted  another 
table  fimilar  to  the  former,  but  where  the  fradlions  are  omitted, 
and  the  whole  numbers  carried  on  from  five  to  five.  The  heat, 
in  the  latter  end  of  October  and  beginning  of  November,  has 
\K&r\  fet  4own  .r^the,r  higher  than  it  really;  is  ;  ^s,.  at;  this  time 
of  the  year,  the  hops  fit  to  brew  with  are  old  and  weak,  and 
I  could  nqt  devife  any  means  more  eafy  to  allow  for  their  want 
offtrength.  "  ^A 

s 


V 

.  -  \ 


L^     .  .    A  Table, 


1 24  Thi  Practice  <?/ Brewing. 

A  Table,  fhewing  the  medium- heat  of  the  air,  in 
and  about  London^  for  every  feafon  of  the  year, 
applicable  to  pradiice. 


January  i 


Degrees. 


to 


luary  i  ^ 


to  .  .    3 

February  i 

to  .  .    14 

to  .  .    28 
March    i 

to  .  .    15 


25 

35 


35 


40 


to  .  .    3 
April 

to 


nl       I  ^ 

•    •   liJ 

to  .  .   30* 
May  .    I  \ 

to  .   .  15^ 

to  .  .    3 1  i 
June  .     I  -i 

to  .  .    15  < 

to   .  .  ^oi 


40 

40 

45 

45 

50 
55 

55 
60 


-    Degree*. 
July.  ,  I 

•60 


juiy  .   »   ty 

r 

to  .   .   15  < 

.  .  155 
V 


^.60 

to   .  .    31' 
Auguft      I  J        3,. 

to 


t©  .   .  3] 

Septem.  i 


)tern.   i  ^ 
.«  .    .  is\ 

to  .  .    30^ 
ilober  I  y 

.5 

•  •    *5S 


60 

55 


Odober  i 

'.50 
to  .  .    15 

'50 
to  .    .  31  J 
Novem.  i  -p 

C45 

to  .  .   15^ 

MO 

to  .  .    30  J 
Decern,   i  ■« 

(40 
to  .  .    15  j 


to 


i35 


But 


*lthe  Practice   c/"Bre  WING.  125 

As  nothing  is  fo  inconftant  as  the  weather,  we  are  not  to 
be  furprized  Vv^hcn  it  deviates  from  the  progreiTion  fpecificd 
in  the  table;  The  flowing  water  ufed  in  the  brewery,  at  the 
coldeft  feafons,  we  have  fixed  at  35  degrees,  and  the  higheft 
heat  to  carry  on  the  procefs  for  beers  brewed  for  long  keep- 
ing at  50".  The  length  proper  to  be  drawn,  or  the  quan- 
tity of  beer  to  be  made  from  each  quarter  of  malt  being 
fixed,  the  brewer,  at  any  time,  has  it  in  his  power  to  make 
calculations  for  brewings,  at  35,  at  40,  at  45,  at  k^o,  and  even 
at  any  degree  of  heat  whatever,  fo  as  never  to  be  unprovid- 
ed againft  any  feafon,  which  may  happen.  VVaier,  being  a 
body  more  denfe  than  air,  requires  fome  time  to  receive  the 
impreffions  either  of  heat  or  cold,  for  which  reafon  the  me- 
dium heat  of  the  fhade  of  the  preceding  day  will  moft  con- 
veniently govern  this  part  of  the  procefs,  unlefs  fome  very 
extraordinary  change  fhould  happen  in  the  atmofphere.  This 
muft  make  the  bufinefs  of  the  arti-ft,  in  this  refpccft,  very 
cafy,  for  he  has^  only  to  corred  the  little  changes  that  occafio- 
nal  incidents  give  rife  to,  and  the  calculations  will  anfwer  all 
his  purpofes  fo  long  as  the  lengths  of  beer  to  be  brewed  from 
the  fame  quantity  of  malt  remain  unaltered,  or  that  the 
coppers  he  employs  are  the  fame. 

The  beft  method,  to  know  the  true  heat  of  cold  water,  would 
be  to  keep  a  very  accurate  and  diftinft  thermometer,  in  the 
liquor  back,  but  as  this,  in  every  place,  is  not  to  be  expeded, 
and  inaccuracies  muft  arife  from  a  change  in  the  air,  to  pre- 
vent their  confequences  in  pradice,  we  muft  have  recourfe  to 

R  experience* 


1 26  Thg  Practice  ©/"Brewing. 

experience.  This  has  taught  us  that  a  difference  of  8  degrees, 
between  the  adtual  heat  of  the  waterjand  that  from,  which  the 
brewing  was  computcd,will  produce  in  the  firfl  extrad,  a  differ- 
ence of  4  degrees. 

Moff  brewers  coppers,  though  they  vary  in  their  dimenfi- 
ons,  are  generally  made  in  proportions  nearly  uniform  ;  the  ef- 
feft  of  one  inch  of  cold  water  more  or  lefs  will  therefore  near- 
ly anfwer  alike,  that  is,  it  will  alter  the  heat  of  the  tap  by  4 
degrees.  But  this  will  only  hold  good  in  fuch  cafts,  where 
the  water  is  in  the  fame  proportion  to  the  volume  of  the  grift. 
In  brewing  brown  beers  or  porter,  three  worts  are  generally 
made, and  theextrads  therefore  muft  be  of  different  lengths  from 
what  they  are  in  beers  brewed  at  two  worts  only.  In  this  cafe,  the 
water  of  the  firft  extrad,  neccffary  to  wet  all  the  malt,  being 
more  in  quantity  than  it  otherwife  would  be,  occafions  the 
fecond  to  be  proportionably  lefs ;  and  as  It  is  of  great  confc- 
quence,  if  the  iirft  tap  doth  not  anfwer  to  its  proper  degree, 
that  the  fecond  fhould  be  brought  to  fuch  a  heat,  as  to  make 
up  the  medium  of  the  firft  and  fecond  extrads,  the  fecond  or 
piece  liquor,  by  reafon  of  its  fhortnefs,  is  more  conveniently 
and  exadly  tempered  in  the  little  copper ;  and  one  inch  cool- 
ing is  then  found,  both  by  calculation  and  experience,  to  oc- 
calion  a  difference  of  one  degree  of  heat. 


'O 


One  of  the  principal  attentions,  in  forming  beers  and  ales 
of  any  fort  whatever,  is  that  they  may  come  to  their  moft  per- 
fed  ffate,  at  the  time  they  arc  intended  to  be  ufcd.     Com- 

moa 


7l:ie    P  R  A  C  T  I  C  E    <7^  B  R  E  W  I  N  G.  12-7 

mon  fmall  beer  requires  from  one  to  four  weeks,  and  as 
it  is  impoffible  to  prejudge  the  accidental  variations,  as  to  heat 
and  cold,  that  may  happen  in  any  one  feafon  of  the  year,  it 
is  rational  to  a6t  up  to  what  experience  has  fhewn  is  to  be  ex- 
pe6led,  and  to  mix  fuch  quantity  of  cold  water  with  that,  which 
is  made  to  come  to  ebullition,  as  to  bring  the  extrad  to  the 
degree  fixed  for  each  particular  feafon,  let  the  heat,  at  the  timp 
-of  brewing,  vary  therefrom,  in  any  degree  whatever. 

In  treating  on  the  fubjed  of  air  in  the  former  part  of  this 
work,  I  obferved  the  effed  it  had  in  penetrating  the  parts  of 
the  malt,  or  in  the  technical  terpi  ufed  by  bre;wers,  in  flacking 
them.  If  this  is  the  cafe,  when  the  grain  is  entire  ar\d  whole, 
it  is  more  fo  when  ground,  and  experience  teaches  us,  that, 
when  malt  has  been  about  24  hours  from  the  mill,  the  dampnefs 
it  has  imbibed  is  equal  to  half  an  inch  more  of  cold  water  ap- 
plied to  the  firfl  liquor,  and  produces  therefore  a  diminution 
of  4  degrees  in  the  heat  *. 

An  effed,  fomewhat  refembling  to  this.  Is  caufed  by  the  im- 
preflion  of  the  air  on  the  iitenfils  of  a  brewhoufe,  which  are 
not  daily  ufcd  ;  the  heat  received  from  a  foregoing  procefs  has 
expanded  their  pores,  and  rendered  them  more  fufceptible  of 
cold  and  moiflure.  From  this  circumftance,  the  heat  of  the  firft 
mafh,  will  be  affedcd  in  a  proportion  equal  to  half  an  inch  tool- 
ing, or  in  the  fpace  of  24  hours,  to  4  degrees  of  heat. 

*  I  chofe  this  manner  of  exprefling      the    moft    eafy    for    the    diredion    of 
the   quantity  of  moiflure  received   in      the  flrft  extrad. 
.jrqu^jd;^  malt  from  the    air,    as  it  is 

R  2  The 


12  8  ^he  Practice  <?/*  B  r  e  w  i  n  g. 

The  time  of  the  day,  in  which  this  firft  extrad  is  made, 
becomes  anotlier  confideration ;  for  as  8  o'clock  in  the  morn- 
.  ing  is  the  time  of  the  medium  heat  in  the  whole  24  hours,  the 
other  hours  will  give  different  proportions.  When  a  firil  mafh 
is  made  about  4  o'clock  in  the  morning,  the  following  table 
fhews  the  difference  between  the  heat  at  4  and  at  8  ;  tha^ 
of  the  o;her  hours,  in  the  like  cafe,  may  be  learned  by  obferva- 
tion.  It  has  been  obferved,  that,  in  the  cold  months,  from  the 
fun's  power  being  lefs,  the  heat  of  the  day  and  night  are  more 
uniform,  and  alfo  that  the  coldeft  part  of  the  24  hours  is  about 
half  an  hour,  or  an  hour  before  fun-rifing.  I  have  judged  it 
convenient,  to  place,  in  the  fame  table,  the  feveral  incidents  af- 
feding  the  firft  extrad. 


k^  5c~o0»„J  kv 

X 


I  NCI- 


The  Practice  o/"  Brewing. 


129 


se-ss^^ 


Incidents  occafioned 
of  the  firfl:  extradV,   to 
ly,  when  fmall  beer  is 
water  is  then  greateft, 
tible  of  its  imprefTions. 


by  the  air  afFeding  the  heat 
be  noticed  more  particular- 
brewed,  as  the  quantity  of 
and  the  madi  more  fufcep- 


Morning  at  4 

January o 

February o 

March 2 


April  

May    

June    ^ 

July  

Auguft  — 
September - 


Oaober- 


November- 
December- 


4 
6 

8 


10 
-8 
-6 


hd 


O 

s 


rj 


l-l 
bO 

C 

s 


ID 


Utenfils,  for  want  of  being 
ufed,  in  24  hours  loofe  4 
degrees  of  heat ,  equal  to 
half  an  inch  of  cold  water. 

Malt,  which  has  been  ground 
24  hours,  imbibes  moifturc 
equivalent  to  half  an  inch, 
which  lefiens  the  heat  by 
4  degrees. 

The  difference  between  the 
adtual  heat  of  the  air,  and 
that  naturally  expected  is 
to  be  allowed  in  proporti- 
on of  8  degrees  to  one  inch. 

Malts,  from  having  been 
long  kept,  or  old,  become 
confiderably  flacked. 


Before 


1 30  The  Practice   ^Brewino. 

Before  we  quit  this  fubjed,  it  may  not  be  improper  to 
oblerve^  that,  in  the  hotteft  feafon,  and  in  the  hottefl  part  of 
the  day,  the  difference  between  the  heat  of  the  air  in  the 
fliade,  and  that  in  the  fun's  beams,  is  about  1 6  degrees,  and 
valfo  that  the  cellars  or  repofitories  for  beers  are  in  winter  ge- 
nerally hotter  by  ten  degrees,  than  the  external  air,  and  in 
fummer  colder  by  five. 


■^0. 0.  o:> 


SECTION 


Use  Practice   ^/"Brewing.  x-j 

SECTION    II. 
0/  G  R  I  N  D  I  N  G. 

)a:i»^X»'ALT  mufl  be  ground,  in  order  to  facilitate  the  aftion 
5  M  £  of  the  water  on  the  grain,  which  otherwife  would 
)a>^^«(  be  obftraded  by  the  outward  fkins.  Every  corn  fliould 
be  cut  for  this  purpofe,  but  not  reduced  to  a  flower  or  meal,  for, 
in  this  laft  ftate,  the  grift  would  not  be  cafily  penetrable.  It  is 
therefore  fuflicient  that  every  grain  be  divided  into  two  or  three 
jparts,  nor  can  there  be  any  neceiTity  for  varying  tliis,  in  one 
fort  of  drink  more  than  in  another.  The  intention  of  grind- 
ing is  the  fame,  in  every  brewing,  and  the  tranfparency  of  the 
liquor,  mentioned  by  fome  people  on  this  occafion,  depends, 
by  no  means,  on  the  cut  of  the  corn.   . 

It  has  been  a  queflion,  whether  the  motion  of  the  mill  did 
not  communicate  fome  heat  to  the  malt;  but,  if  this  fliould  be  the 
cafe,  it  can  be  but  in  a  very  fmall  degree  j  and  that  mull  again 
be  loft  by  fhooting  the  grain  out  of  the  facks,  or  uncafing 
the  grift  into  the  malh  ton. 

We  have  before  obferved,  that  malt,  by  being  ground  and 
cxpofed  for  fome  time  to  the  air,  more  readily  imbibes  moifturc 
than  when  whole,  and  that  the  dampnefs,  thus  abforbed  by  the 
grain,  being  in  reality  fo  much  cold  water,  a  grift,  that  has  been 
long  frround,  is  capable  of  being  impreflcd  with  hotter  wa- 
ters than  otherwife  it  would  require.     la  country  places,  where 

tlic 


132  lie  Practice    (j/'  Brewing. 

the  people  are  igncrant,  that  a  certain  heat  is  neceflary  to  form  a 
proper  extrad  with,and  where,  inftead  of  the  determinate  degree, 
boiling  water  is  indifferently  applied,  the  effedts  of  this  error 
are  in  fomc  meafure  prevented,  by  grinding  the  malts  a  confi- 
de rable  time,  as  a  month  or  fix  weeks  before  the  brewing.  This 
method,  from  the  inconftant  flate  of  the  air,  muft  be  more  Un- 
certain than  any  other,  and  few  or  no  arguments  are  necefiary 
to  explode  it.  The  truth  is,  the  merit  of  country  ales  fo  often 
mentioned,  proceeds  from  the  people  not  being  obliged  to  tap 
their  drinic,  but  when  it  is  in  the  fitteft  ftate  for  ufe.  Thus  does 
time  not  only  corredl  the  errors  of  the  operators,  but  alfo  give 
them,  in  the  eyes  of  the  ignorant,  the  credit  of  an  extraor- 
dinary knowledge  and  unmerited  ability. 


SECTION 


^e  Practice   c/ Brewing.  1 33 

SECTION    iir. 
Of  EXTRACTION. 

H^Ji^^^K^XTRACTION  is  a  folution  of  part,  or  the.  whole, 
^  E  fc  of  a  body,  made  by  means  of  a  menflru-im.  In 
;5  ^j,,^^  1  brewing,  it  is  chiefly  the  Tnealy  part  of  the  grain  that 
is  required  to  be  refolved  3  and  fire  and  water  combined  are 
fufficient  to  perform  this  ad.  Water  properly  is  the  receptacle 
of  the  parts  diffolved,  and  fire  the  power,  which  conveys  into 
the  vehicle  more  or  lefs  of  thefe  parts. 

When  all  the  parts  neceffary  to  form  a  vinous  liquor  are  not 
employed,  or  when  more  than  are  required  for  this  purpofe 
are  extrafted,  the  liquors  muft  vary  in  their  conitituent  parts, 
and  confequently  be  different  in  their  efFcds.  This  diflference 
arlfes  either  from  heat  alone,  or  from  the  manner  of  applying 
it ;  and  the  properties  of  beers  and  ales,  will  admit  of  as  many 
varieties  as  may  be  fuppofed  in  the  quantity  of  the  heat,  and  in 
its  application.  But  as  the  uleful  differences  are  alone  necef- 
fary  to  the  brewer,  they  may  all  be  reduced  to  the  four  follow- 
ing modes  of  extraclion. 

Firft,  that  which  is  moft  perfect,  and  for  which  the  malt  is 
chofen  of  fuch  drynefs,  and  the  extrads  made  with  fuch  heats, 
as  to  give  the  beer  an  opportunity  to  be  improved  by  time,  and 
to  become  of  itfelf  fine  and  tranfparent. 

S  Secondly, 


124-  ^T/S^    PRACTrCE<?/'BREWING. 

Secondly,  that,  which  occafions  the  liquor  to  become  tran- 
fparent,  but,  for  want  of  a  fufficiency  of  fire,  does  not  allow 
it  the  advantages,  which  age  procures  to  the  firft. 

Thirdly,  that,  which,  in  order  to  obtain  every  advantage  of 
time,  produces  fuch  extrads,  as  cannot  become  pellucid  of 
themfelves,  but  do  require  precipitation. 

Fourthly,  that,  which,  by  conveying  a  greater  heat  to  the 
firll:  extract,  than  is  done  in  any  of  the  preceding  cafes,  gives 
to  the  liquors  the  fweet  and  foft  tafte  of  wines  formed  from 
grapes  ripened  by  the  hotteft  fun. 

Thefe  four  modes  of  refolviag  the  grain,  being  the  funda- 
rnental  principles,  on  which  almoft  every  fpecies  of  drink  is 
brewed,  I  muft  be  allowed  to  treat  of  them  feparately,  but 
firft  will  fet  down  a  few  general  principles  applicable  to  all. 

As  grapes,  in  their  original  ftate,  are  acid,  from  having 
been  formed  under  the  lower  degrees  of  heat,  the  firfl  mafli 
or  extrad,  in  any  kind  of  liquor,  muft  be  the  leaft  in  heat  of 
the  whole  brewing  :  and  as  the  acids  of  the  grapes  become  fac- 
charine  by  the  encreafed  power  of  the  fun,  the  laft  mafh  of 
every  brewing  mufl  be  fo  far  raifed  by  heat,  as  to  extradt  a 
Hiflicient  quantity  of  oils,  to  fmooth  over  the  acids  produced  in 
the  firft  extract,  and  caufe  the  wort  to  become  fweet.  Thcfe 
oils,  raifed  in  different  proportions,  conftitute  what,  in  the 
muft  or  wort,  may  be  called  the  degrees  ofjaponaceoiifnefs. 

In 


iToe  Practice  <?/ Brewing.  13(1 

In  the  table  *  fliewing  the  different  effefls  produced  in  the 
grain  by  the  different  degrees  of  heat,  the  numbers,  with  re- 
fpe<S  to  worts,  exprefs,  not  only  the  degrees  of  drynefs  in  the 
malt,  but  alfo  thofe  of  heat  in  the  extradling  liquor  to  the  me- 
dium of  which  the  degree  of  power  in  the  hops  is  likewife  to 
be  added.  The  heat  of  the  firil  extrading  water  ought  to  be, 
at  leaft  equal,  if  not  fuperior,  to  the  heat  which  dried  the 
grain,  to  give  it  a  fufficient  power  to  open  it,  and  not  let  fall 
any  of  its  parts  undifTolvcd. 

Fermentation,  cither  in  grape  or  barley  wines,  is  kept  back 
or  accelerated,  in  proportion  to  the  quantity  of  oils  the  muft 
contains,  and  thefe  are  raifed  by  heat  alone.  Nature  points 
out,  in  what  part  of  the  procefs  of  brewing  this  encreafed  heat 
lliould  be  placed,  as  thofe  wines  preferve  themfelves  longeft, 
whofe  grapes,  every  other  circumflance  being  the  fame,  are 
germinated  under  a  hotter  fun ;  it  is  therefore  in  the  drying 
of  the  malts,  and  in  the  lirfl  part  of  the  procefs,  that  the  heat 
fliould  be  raifed. 

A  mufl  or  wort,  to  be  perfed,  fhould  be  formed  fo,  as  that 
its  faponaceous  properties  keep  an  even  pace  with  the  fermen- 
table ones.  The  properties  of  a  true  fapo  mufl  then,  as  has 
before  been  faid,  be  eflimated  by  the  fame  fcale  as  the  degrees 
of  fermentation,  although  their  refpedive  number  be  different. 
Thofe  of  faponaceoufnefs  are  comprehended  between  the  de- 
gree of  heat,  by  which  germinated  barley  is  firft  changed  into 

*  Part  I.  Se£l.  XI.  page  103. 

S  2  malt, 


136  Jlje  Practice  (?/ Brewing. 

malt,  and  the  laft  degree  of  drynefs,  in  wlilch  the  malt  pre- 
ferves  the  whole  of  its  conftituent  parts.  The  firil  of  thefe 
degrees  is  119,  and  the  lall,  by  which  the  grain  firft  begins 
to  charr,  157.  The  difference  is  3 8  *,  which  number,  be- 
ing dedudled  from  the  higheft  degree  of  heat  applied  to  malt  for 
any  intended  purpofe,  the  remainder  will  be  the  loweft.  The 
cxtrads  of  all  beers  and  ales,  intended  to  become  of  themfelves 
tranfparent,  muft  be  formed  on  calculations,  comprehending 
all  the  faponaceous  or  38  degrees,  and  fince  perfect  opacity  is 
the  effed  of  the  total  want  of  faponaceoufnefs,  the  intermedi- 
ate ftates  may  be  exprefled  by  the  following  table. 


*  It  might  be  fuppofed,  that  the 
real  number  of  the  faponaceous  degrees 
of  malt  extends  from  119  to  176,  when 
it  appears  quite  black  and  charred. 
But,  malt,  by  fo  much  as  it  turns  to 


blaclcnef^,  becomes  defe(51ive,  and  Im- 
proper for  the  true  vegetable  fapo  fit 
for  fermentation^  and  therefore  we  are 
to  flop,  where  that  change  firft  takes 
place,  viz.  at  157. 


;« 


A  Table 


The  Practice  0/ Brewing.  137 

IS  :<s* :« 'o:  &  'n.  :c*  '&.  :<a  ©  fii  ie  "o;  ©  a  s  o; :« 'si  :c;  s  «  &  0.  ;o:  e  :o:  o;  o:  ie  a  :<s  '&.  o. 

A  Table,  flievving    the    effedls  of   the  feveral  fapo- 

naceous  degrees. 

38  Degrees fpontancoully  bright. 

33 by  precipitation,  bright  from  6  to  9  months. 

28 by  j)recipitation,    fine  from  12  to  18  months. 

24 by  precipitation,  fine  in  24  months. 

1  9 •  -J    cloudy 

I  A    _^—  j 

>    Different  degrees  of  cloudinefs. 

5 J 

.  o opakc. 

■  Whenever  opacity  takes  place,  even  in  fo  fmali  a  propor- 
tion as  3  2  degrees,  precipitation  mull:  be  ufed.  When  at  19. 
the  powers  of  tranfparency  and  opacity  being  equal ,  an  effed: 
cxpreiTive  of  both  will  enfiie,  and  a  color  properly  belonging 
to  neither  be  obferved.  The  drinks  will,  in  one  light,  appear 
tranfparcnt,  and  in  another,  opake;  and  this  feems  to  be  the 
true  charadler  of  cloudy  beers.  ' 

Though  beers  and  ales  are  divided  into  uftrong  and  fmall. 
this  divifion  regards  only  the  proportion  of  the  vehicle,  and 
not  that  of  the  conftituent  parts.  The  fame  means,  as  to  the  heat 
of  the  extracts,  muft  be  employed,  to  form  fmall  beers,  capable 
of  preferving  themfelves  found  for  lome  time,  as  are  ufed  to  make 
ftrong  and  durable  drinks :  for  though  a  fmall  liquor  poffefies 
jnore  aqueous  parts,  the  oils  and  falts  of  the  malt  are  only  more 

diluted. 


138  7^^   Practice  0/ Brewing. 

diluted,  but  not  altered  in  their  proportions,  and  this  caufes  but 
a  very  fmall  difference  in  the  duration  of  the  liquor. 

It  now  remains  to  apply  thefe  rules,  deduced  from  the  theory, 
to  the  feveral  forts  of  malt  liquors,  which  anfwer  to  the  four 
modes  of  extradion  juft  before  laid  down. 

The  firfl  and  moft  perfedt  is,  when  the  malt  is  chofen  of 
fuch  drynefs,  and  the  extracts  made  with  fuch  heats,  as  give 
the  beers  an  opportunity  of  being  improved  by  time,  and  of 
becoming  fpontaneoufly  bright  and  tranfparent.  Under  this 
head,  may  be  comprehended  all  pale  keeping  Jlrongy  and  all 
pale  keeping  fmall  beers. 

From  its  name,  regard  mnft  be  had  to    the  color  of  the 
malt,  and  fuch  only  ufed,  as  is  dried  the  leaft,  or  by  119  de- 
^   grees  of  heat. 

The  hops  *  fTiould  lilcewife   be   pale,    and   their  quantify 
.    .  nfed  In  proportion  to  the  time  the  drink  is  intended  to  be  kept  j 

fuppofe  in  this  cafe  it  is  10  months,   lolb  of  fine  hops  will  be 
required. 

The  higheft  degree  of  heat,  or  rather  the  medium  of  the 
highefl:  drynefs  in  malt,  with  the  mean  heat  of  the  feveral  cx- 
tradions  to  admit  of  fpontaneous  pellucidity,  we  have  feen  ia 
the  foregoing  table '(page  103)  to  be  138  degrees,  and  this  me- 

♦  Though  the  confideration  of  hops  ticipatine:  here  fome  parts  of  it.  In  all 
is  the  particular  fubjedl  of  the  next  complicated  fubjcJls,  this  muft  nccef- 
ffdlion,    I  am  under  a  neceility  of  an-     tuily  be  the  cafe. 

dium 


The  Practice^Brewing.  139 

dium  is  chofen  as  it  anfwers  not  only  to  the  intent  of  long  keep- 
ing, but  of  brightnefs  alio :  and  for  this  reafon  the  whole  num- 
ber of  faponaceous  degrees  mufl  be  employed  in  the  calcu- 
lation. 

ji*..jvK..^.,Ji*,..^..js*...y*...^»..yt..^...^.„y^..y».,.y»..^^  **»,.>V.>V.,)?#.  *•#  «m  »••  V#  v»  •■«  *V  v*  *'»  *,  JL 

V  V  V   V   V   **   *i*   *?   ';*   #^"<j»"*»"  M '«■•*•"*»••>[**  *•   *^»  «;*  '*   **   *A  •Vj*''W'**-»'**"ic**M*'»«  v^*' v.^-'JiJ-JJ* 

Method  of  d.tcrminwg  the  malt's  drynefs,  the  heat  of  the  Jirjl  and 
laft  extra^s,  and  the  'value  in  degrees  of  the  quantity  cj  hops 
to  be  u fed,  J  or  breiving  -pale  Jlrong  or  pale  fmall  beers,  intended 
to  be  kept  about  ten  months,  before  tbr-y  are  ufcd. 

» 

119  degrees,   drynefs  of  the  malt 

I  jy    ^the  higheft  medium  of  the  extracting  heats,  becaufe,  with 

[the  drynefs  of  the  malt,  it  makes  a  mean  anfvverable,  to 

the  intent  of  duration  and  tranfparency,  or  i  -5S  degrees. 

276 

1 3  S  as  abovementloned 

157    cfrom  above,  is  the  mean  of  the  extrads,  as  would  occa- 
fion  pellucidity  to  be  in  its  lowefl:  degree, but  the  preferv  a- 
tive  quality  in  the  higheft,  and  therefore  thegreateft  heat, 
the  firft  extract  could  bear  for  this  purpofe 
3S  the  whole  number  of  faponaceous  degrees  to  be  deducted 

1 19  this  then  the  loweft  faponaceous  extract 
-157  this  the  higheft  fa^XDnaceous  extra<5l 


414°  ^^  Practice  o/'Brewing. 

276 

*  1 3  8  the  middle  fapo,  or  heat  of  the  firft  mafli  or  exfraft 
1 64  the  heat  of  the  laft  mafh  or  highefl  degree  of  maturation, 
becaufe  it  is  the  only  number,  that  will  anfwcr  the  fol^ 
lowing  purpofes 

302 

1 5 1  the  mean  heat  of  the  extrads,  or  of  all  the  mallics, 
119  the  malt's  drynefs 

270 


135  medium  of  malt's  drynefs,  and  heat  of  the  extracts 
'    3  value  of  the  virtue  of  the  hops 

138  the  medium  firil-  intended. 

'The  elements  for  forming  pale  jlrong  or  pale  fmall  beers,  intended 

to  be  kept,  are  therejore  the  following. 
Malt's  drynefs ;     value  of  hops ;     whole  medium  ;         firft  mafh  ;     laft  mafh. 

1 19 3 138 ;38 -164 

2  2 

*  The  middle  faponaceous  heat    is  juices   raifed  by  the  precedllig  autum- 

made  ufe  of  inflead  of  the  lowefl  119,  nal  fun,  refiding  flill  in  the   flem  and 

becaufe  prefervation,    as  well    as  tran-  branches  of  the  plant,   mix  with  thofe 

fparency,    is  intended.      This   part  of  drawn    up  by  the  vernal  heat,    fo  that 

brewing  is  of  the  greateft  confequence,  the  grapes,  though  acid   at    their  fjrfl 

and  bears  a  remarkable  analogy  to  the  forming,  are  at  the  fame  time,  aufleie, 

growth  of  grapes  j  for  in  the  vine,  the  and  of  a  middle  nature. 

It 


Tie  Practice^Brewing.  141 

It  is  neceffary  to  add  two  degrees  to  the  heat  of  every  mafli, 
fiich  being  the  mean  of  4  degrees  conflantly  loft  in  every  ex- 
trad,  at  the  time  they  are  fcparated  from  the  grift,  and  ex- 
pofed  to  the  imprelTions  of  the  air. 

The  fecond  mode  of  extraction  Is  that,  which  makes  a 
tranfparent,  but  not  a  durable  liquor.  Under  this  head  are 
comprehended  f COT •;7<?Hyff;^// beer,  brown  ales,  and  all  malt  li- 
quors, becoming  of  themfelves  fine,  and  foon  fit  for  ufe. 

Common  fmall  beer  is  fuppofed  to  be  ready  for  ufe,  in  win- 
ter, from  two  to  fix  weeks,  and  in  the  heat  of  fummer,  from  one 
week  to  three.  Its  ftrength  is  regulated  by  the  different  prices 
of  malt  and  of  hops  ;  its  chief  intent  is  to  quench  thirft,  and  its 
moft  elTential  properties  are,  that  in  the  winter  it  fhould  be 
fine,  and  in  the  fummer  found.  This  liquor  is  chiefly  ufcd 
in  and  about  great  cities,  fuch  as  London,  where,  for  want  of 
a  fufficient  quantity  of  cellar  room,  drinks  cannot  be  flowed, 
which,  by  long  and  flow  fermentations,  would  come  to  a  greater 
degree  of  perfedion.  The  duration  of  this  kind  of  liquor  being 
fhort,  and  there  being  a  necefTity  of  brewing  it  in  every  fea- 
fon  of  the  year,  the  incidents  attending  its  compofition,  and 
the  methods  for  carrying  on  the  procefs  muft  be  more  vari- 
ous and  complicated,  than  thofe  of  any  other  liquor  made 
from  malt. 

l5eers  intended  for  long  keeping,  are  generally  brewed,  when 
they  have  the  advantage  of  being  id  to  ferment  with  a  heat 
not  exceeding  50  degrees,  and  as,  in  the  coldeft  feafons,  the  tem- 

T  peraturc 


142  The  Practice  (TfEREWiNc. 

perature  of  the  cellars  is  in  general  at  45  degrees,  and  in  the 
hotteft  at  65,  the  continued  ftate  of  liquors  long  kept  is  near- 
ly at  ^^  degrees; 

Common  fmill  beer  maj^,  in  winter,  be  impreffcd  by  fucli 
a  heat,  but  in  fummer,  from  the  Ihortnefs  of  the  duration  of 
the  liquor,  this  advantage  can,  but  in  part,  be  obtained.  In 
proportion  as  it  is  brewed,  in  a  hot  or  in  a  cold  feafon, 
we  muft  employ  every  means,  either  to  repel  or  to  attract  the 
acids  circulating  in  the  air ;  for  this  purpofe,  the  degrees  of 
drynefs  in  the  malt,  and  the  quantity  of  hops  mufl:  vary  as  fuch 
feafons  do,  as  likevvife  the  heat  of  the  extrafts,  and  the  de- 
gree of  temperature  the  wort  is  fuffered  to  ferment  with.  The 
fuccefs,  in  brewing  common  fmail  beer,  greatly  depends  on 
its  fermentation  being  retarded  or  accelerated  as  the  feafons  re- 
quire. Expanfion  being  the  principal  efFefl  of  heat,  was  a 
v/ort  of  this  fort  fuffered,  in  winter,  to  be  fo  cold  as  40  degrees, 
the  air  would,  with  ditB:u]ty,  if  at  all,  penetrate  into  the  mufl, 
and  ]nit  it  in  adion.  This  How  fermentation  would  not  per- 
mit the  beer  to  be  ready  at  the  time  required.  For  thefe  rea- 
fons,  brewers  let  down  their  worts,  in  that  feafon,  at  60  de- 
grees, whereas  in  fummer  the  air  of  the  night  is  made  ufe  oflo 
get  them  as  cold  as  poffible,  by  which  means  a  part  of  them 
may  be  1 2  degrees  colder  than  the  medium  of  the  heat  of  the 
■  day,  and  the  whole  of  the  worts,  nearly  5,  in  the  fpace  of 
24  hours.  ' 

The  choice  of  the  malt,  as  to  its  drynefs  and  color,  for  brew- 
ing this  liquor,  is  more  arbitrary  in  the  cold  feafon  than  moft 

other 


77je  Practice    <?/  B  r  e  vv  i  n  g.  143 

other  circiimftances  ;  the  drynefs  forming  only  one  part  of  the 
medium,  which  may  be  re6tified  by  the  heat  given  to  the  ex- 
trads.  In 'the  height  of  fummer,  malt  dried  to  130  degrees 
feems  to  be  the  bell:,  as  -it  unites  the  properties  of  fpeedy  rea- 
dinefs,  prefervation,  and  tranfparency,  and  thefe  feveral  cha- 
raders  are,  at  that  time,  requiiite  in  this  liqaor. 

Was  fmall  beer  to  be  ufed,  in  winter,  immediately  after  be- 
ing brewed,  malts  dried  to  their  firft  degree  or  to  119,  would 
be  moft  fit  for  that  feafon  ;  but  the  intention  is,  that  the  drink 
be  kept  fome  fmall  time,  and-yet  be  readily  fermented.  Malt 
dried  between  the  proper  degree  for  the  hotteft  time,  or  130, 
and  119,  which  is  the  lowcft,  anfwers  this  character.  Suppof- 
ing  therefore,  that,  when  the  heat  of  the  air  is  at  40,  malt  of 
124  degrees  of  drynefs  be  the  properefl:,  and  when  the  medium 
heat  is  at  60,  that  malt  of  130  degrees  of  drynefs  is  fixed,  the 
following  table  will,  from  the  proportion  of  thefe  two  ex- 
tremes, fliew  the  proper  color  of  the  grain,  for  every  fermen- 
table heat. 


T  2  Mak 


1 44  Hie  Practice   o/"  Brewing. 


Heat  in  the 

Malts         Value  of  hops 

air. 

drynefs. 

in  degrees. 

35     .    .     - 

.       122      .      , 

40     .     .     . 

124     .     , 

45     .     .    . 

124.     . 

50     .    • 

.      127      . 

SS     •     • 

.      129     . 

60    .     .     . 

130     .     . 

65     .     . 

.      131      . 

.     .     2 

70     .     . 

•     133     •     • 

.     2 

75     •     • 

•      ^l^     • 

•     •     2 

80     .     . 

.     136     . 

.     .     2 

What  has  been  fald  for  determining  the  drynefs  of  the  malt  to 
brew  fmall  beer  with,  according  to  ihe  different  feafons,  may, 
in  feme  meafnre,  be  applied  to  the  difcoveiy  of  the  heat,  which 
is  to  be  given  to  the  extrading  water.  Dry  and  moift  heats, 
are  limilar  as  to  their  prefervative  effe6ts  ;  to  accelerate  fermen- 
tation, in  a  cold  feafon,  a  leffer  heat  is  to  be  given  to  the  ex- 
trafts,  than  when,  from  the  heat  of  the  air,  we  are  obliged 
to  retard  this  operation.  If  no  regard  was  to  be  had  to  the  in- 
cidents attending  the  ufe  of  common  fmall  beer,  fuch  a  dry- 
nefs in  the  grain,  and  fdch  a  medium  heat  in  the  extradl  ,  as 
would  barely  place  it  in  a  prefervative  ftate,  or  119  degrees 
in  both,  would  be  fnfficient.  In  the  highell:  fermentable  heat, 
it  would  require  that  quantity  of  fire,  by  which  the  properties 
of  the  grain  are  ftill  preferved,  but,  upon  the  leaft  increafe, 
«  would 


7^^  Practice  0/ Brewing.  145 

would  begin  to  be  difperfed.  The  joint  medium  would  then 
be  1 57  degrees.  Though  we  know,  that  this  is  not  exadly 
tlie  cafe,  with  regard  to  fmall  beer,  a  table  founded  on  this 
fuppofition  will  afTift  us,  when  we  have  found  the  mean  of  all 
the  incidents  attending  this  liquor. 

Medium  of  the  drynefs 
Heat  of  the  of  the  malt  and  of  the 

air.  heat  of  the  extracts. 

40    119 

45    124 

50    130 

SS      '34 

60   138 

65   143 

70   748 

75   153 

80 157 

It  would  be  very  defirable,  if  it  was  poflible,  to  fix  a  con- 
ftant  term  for  the  duration  of  this  liquor  ;  but  this  will  vary  in 
each  different  feafon,  and  according  to  the  primitive  heat  the 
wort  is  made  to  ferment  under. 

All  mufts  and  worts  contrail  heat,  by  the  motion  excited  in 
the  fermentable  aft  ;  the  nearer  this  heat  comes  to  ^o  de- 
grees, the  lefs  will  the  liquor  keep  found  ;  and  in  proportion 
as  the  heat  approaches  40,  ;!ie  more  reluftantly  will  the  wort 
be  brought  to  ferment.  Sixty  degrees,  being  the  mean  between 
thefe  two  extremes,  feems,  therefore,  the  higheft  heat  a  firfl:  re- 
gular 


1 4.6  The  Practici:  o/Bhewino. 

gular  ferznentatlon  fl-jould  arife  to.     Beers,  long  to  be  kept,  re- 
quire more  time  to  be  under  this  a(fl,  and  are  not  immediately 
brought  to  this  heat  ;  .whereas,  in  common  fmall  beer,  where 
'difpatch  is  required,  efpecially  in  winter,  the  worts  are  at  once 
fct  to  ferment  at  a  heat  of  60  degrees,  and  foon  after  conveyed 
to  cellars  generally  50  degrees  hot.     The  mean  between  thefe 
two,  or   ^^  is  therefore  the  degree  of  heat,    which  fmall  beer 
endures,  when  the  air  is  at  the  firft  fermentable  degree  of  heat, 
or  40  degrees.     This,  according  to   the  foregoing  table,  (page 
■    145)  fhews    that  the  medium  of  the  drynefs  of  the  malt  and  of 
the  heat  of  the  extrads  is  to    be  134  degrees,  upon  the  fup- 
polition  that  the  drink  is  ufed  immediately,  or  at  leaft  as  foon 
as  fettled  after    the  firfl:  fermentation  is  over.      But  we  have 
already  obferved,   that,  in   this   feafon,    fmall  beer   is  exped- 
ed  to  keep  from  4  to  6  weeks,  and  to  find  out  what  addition  is 
to   be  made  on  that  account  to  the   medium  of  134  degrees, 
we  muft  compare  this  liquor,  under  a  fermenting  heat  of  60 
degrees,  to    fome  other  drink    of  a    longer   duration ,   nearly 
alike  in  quality,  and  make  a  proper  allowance  for  their  dif- 
ference in  heat,  under  the  firfl:  fermentation. 

The  firfl  mode  of  extraftion,  or  that  of  pale  fmall  beer  in- 
tended to  be  kept  long,  furnifhes  us  with  a  liquor  fit  for  this 
comparifon.  It  is  generally  brewed  when  the  heat  of  the  air 
is  at  40  degrees  ;  the  heat  it  is  put  at  firfl  to  ferment  with  is 
50,  and  when  rifen  to  its  highefl  pitch,  it  comes  to  60  :  the 
medium  of  the  drynefs  of  the  malt  and  of  the  heat  of  the 
extrads  for  keeping  fmall  beer,  abflraftcd  from  the  value  of 

thq 


The  Practiceo/Brevving.  147 

the  liops,  we  have  fixed  at  135  degrees  in  the  account  of  its 
conftituent  parts,  page  140.  Snch  a  drink,  with  10  wt.  of  hops 
for  every  quartcT  of  malt,  will  keep  as  many  months.  Was 
the  medium  of  the  degrees  of  drynefs  in  malt,  and  of  the  ex- 
trading  heat  of  common  fmall  beer,  when  the  temperature  of 
the  air  is  at  40,  to  be  135  degrees,  the  wort  fet  to  ferment 
at  firft  with  a  heat  of  50  degrees,  together  with  3  wt.  of 
hops  to  every  quarter  of  malt,  would  preferve  itfelf  found 
for  three  months.  But,  as  we  have  obferved,  common  fmall 
beer,  in  winter,  is  made  immediately  to  ferment,  at  a  heat  of 
60  degrees;  the  difference  between  60°  and  50°, being  10", 
will  produce  in  the  effeds,  a  difference  of  8"  in  the  numbers 
of  the  table,  page  145  ;  and  fince  thefe  8  degrees  are  equal  to 
3  months  keeping,  4"  will  anfwer  to  6  weeks.  The  medium 
of  thefe  4°  only  muft  be  added  to  the  medium  before  found, 
or  ^^\  and  will  bring  it  to  57"  ;  confequently  the  number 
136,'  or  rather,  on  account  of  the  hops,  137°  ought  to  take 
place  in  the  procefs  of  common  fmall  beer,  when  the  heat  of 
the  air  is  at  40  degrees. 

This  governing  number  for  the  firil  fermentable  degree  of 
heat  in  the  air  being  difcovered,  it  isnecefiary  to  feek  the 
governing  number  of  the  other  fermentable  extreme,  but  this, 
being  attended  v.idi  a  variety  of  circumftances,  can  only  be 
fixed,  by  making,  trom  experience,  proper  allowances  for 
them.  » 

la 


14^  7^-e  Practice   o/"  Brewing, 

In  cold -weather,  as  the  temperature  of  the  air  is  nearly  uni- 
form, during  the  term  of  the  natural  day,  worts  cool  almoft  as 
fail  at  one  time  as  at  another  ;  but  the  cafe  is  quite  different 
in  fummer,  the  evenings  and  nights  are  employed  to  obtain  the 
greateft  cold  ;  fermentation,  at  this  feafon,  is  likcwife  carried 
en  with  more  violence,  being  rather  forwarded  than  checked 
by  the  exterior  air.  This  internal  agitation  is  often  increafcd  by 
the  beers  being  conveyed  from  place  to  place,  in  the  midft  of 
the  day,  and  in  the  fun-fhine.  Large  cities  are  generally  more 
hot  in  fummer-time,  than  country  places,  where  the  buildings 
are  lefs  crowded,  and  as  our  obfcrvations,  for  the  medium  heats 
of  the  natural  day,  were  made  at  Hampftead,  an  allowance 
muft  be  made  on  this  account.  The  difference  in  the  heat  of 
the  cellars,  at  this  time,  need  but  little  regard,  and  will  at 
moft  produce  an  abatement  of  one  degree,  as  thofe,  which 
are  allotted  for  common  fmall  beer,  are  none  of  the  befl, 
and  the  exterior  air  is  fufFered  to  have  a  free  accefs  to  them. 


i  @  I 


When 


The  Practice    ^Brewing.  1 49 

When  (^o  degrees  are  the  mean  heat  of  the  day,  a 
lirft  wort,  by  being  expofed  to  the  air  until  even- 
ing, may  be  let  down   at         -         -         -        60  degrees. 

A  laft  wort,  by  receiving  the  benefit  of  the  eveji- 
ing's  and  night's  cold         -         -         -         -       48 

loS 


The  m.ean  heat           -         -          -         -         -  54 

Heat  gained  by  fermentation         -         -         -  10 

Allowance  for  the  prefervative  quality,  as  before  2 
Heat  gained,  by  the  drink  being  conveyed  in  the 

fun 3 

Difference  of  heat  betw^een  London  and  Hamp- 

(lead         -----__2 

Dedudion  for  the  cold  received  in  the  cellars  i 


70  degrees. 

Now  this  number  anfwers  in  the  table,  (page  145)  to  that 
of  148  for  the  drynefs  of  the  malt  and  the  heat  of  the  extrads, 
to  which  one  degree  more  is  to  be  added  for  the  value  of  the 
hops.  The  two  extremes  being  thus  fixed,  the  intermediate 
fpace  for  every  degree  of  heat  in  the  air,  in  which  common 
fmall  beer  is  to  be  brewed,  is  eafily  determined.  The  heat  of 
the  firft  and  laft  extrads,  for  any  particular  cale,  will  be  fet- 
tled by  the  fame  rules,  as  were  employed  for  pale  ftrong  and 
pale   fmall  beers  long  to  be  kept.     One    example,  flicwing 

U  how 


1 50  The  Practice  „^  Brewing. 

how  this  method  holds  good  throughout  the  whole,  will  be 
fufficient,  and  fhcw  dae  means,  by  which  the  following  table 
was  formed. 

When  the  air  is  at  40,  the  degree  of  diynefs  fixed  for  malts 
to  be  ufed  for  common  fmall  beer  is  124,  and  the  medium 
of  their  dryncfs  and  the  heat  of  the  extrads,  together  with  th© 
value  of  the  hops  added  thereto,  is  137  degrees. 


124 


7^^Practice(?/"Brewing.  151 

124     Malt's  drynefs 

150     the  higheft  medium  of  the  extruding  heats 


74 


137     the  medium  intended 

150     higheft  extrading  medium  as  before 
38     whole  number  of  faponaceous  degrees 


1 1 2     loweft  faponaceous  heat  for  this  purpofe 
150     higheft  extracting  heat,  the   I  ft  maih  could' bear 
for  this  purpofe 


262 

1 3 1  heat  of  the  firft  mafh 

1 65  heat  of  the  laft  mafti 

296 

148  medium  of  the  extrading  heats 

124  drynefs  of  malt 


272 

136     medium  of  malt's  drynefs  and  heat  of  extrads 
J     value  of  hops 


•»37     medium  fought  for,  and  diredcd  as  above 
-  U  2  The 


1^2.  The  Practice  of  Brewing. 

The  medium  of  the  heat  loft  in  the  ma{h  tun,  amounting 
to  two  degrees,  is  added  to  the  heat  of  the  firft  and  laft  malli 
in  the  following  table.  In  the  hotteft  feafon,  the  laft  extrads 
for  common  fmall  beer  are  made  to  exceed  175  degrees,  a 
heat  which  alcohol  boils  at,  but  this  is  at  a  time  when  the  malts 
are  far  from  pofTeffing  the  whole  of  their  properties,  and  if  fuch 
a  heat  was  not  ufed  at  that  time,  the  number  of  degrees  of 
faponaceoufncfs  could  not  take  place  to  regulate  the  heat  ot  the 
firft  mafti,  and  the  liquor  would  not  retain  a  fufficient  quantity 
of  acids  to  be  capable  of  fermentation,  or  become  tolerably 
clear.  Thefe  two  circumftances  experience  (hews  to  be  pre- 
ferable to  fome  increafe  in  the  duration  arid  ftrcHj^th  of  th« 
drink.  '     ■ 


\^s>K.  «t  «  m  TO  XR  ns  HI  >n  ;n  ^», 

♦'^ .  .^  3g  a  js  js  a  a  H  K  «  ^^ 
c^^— ^-^  *  ^  « -^  ^-S> 


A  Table 


7})e  Practice  <9/*  Brewing.  153 

A  Table  of  the  elements  for  Jonning  common  Jmall  beer,  at 
every  degree  oj  heat  in  the  air,  '  with  the  allowance  oj  two 
degrees  of  heat,  in  the  firji  and  hfl  extradlions. 


Heat 

malt's 

value  of 

medium  of 

the 

heat  of 

heat  of 

•fair. 

dryncfs. 

hops. 

heat  of  the 

ex- 

firft 

laa 

. 

trades  and  male's 

maib. 

mafli. 

drynefs. 

■35 

122 

I 

-      ^25 

- 

131         " 

165 

40 

-          124 

I 

'      137 

1* 

133         ■ 

167 

45 

-          125 

1 

140 

- 

138        . 

■         172 

50 

-          127 

I 

-      143 

- 

142 

.         176 

SS 

-          129 

1 

-      146 

- 

146 

180 

to 

-          130 

-       I^ 

-      149 

- 

151         - 

•          '83 

From  a  dne  obfervation  of  this  table,  it  appears,  how  ne- 
cefTary  it  is  for  brewers  to  be  acquainted,  not  only  with  the 
daily  temperature  of  the  air,  but  alfo  with  the  medium  heat 
of  fuch  fpaces  of  time,  wherein  a  drink  hke  this  is  expedted  to 
preferve  itfelf.  This  I  have  eftimated  for  every  r  4  days ;  but 
as  the  event  may  not  ahvays  exadly  correfpond  wiih  our  expec- 
tations, an  abfolute  perfection  in  this  drink,  as  to  its  tranfparency, 
is  not  to  be  expeded.  It  greatly  depends  on  the  care  and  attention 
given  to  it,  and  on  the  temperature  and  quiefcent  liate  of  the  eel-' 
lars  it  is  placed  in.     The  firft  of  thefe  circumllances  is  often 

ne- 


1 54.  7%e  Practice  (?/ Brewing, 

ncgledcd,  and  the  other  hardly  ever  obtained,  as  the  places, 
where  common  fmall  beer  is  kept,  are  generally  the  vvorfe  of 
the  kind.  Wlien  the  heat  of  the  air  is  fo  hot  as  60  degrees, 
fnch  diLdvantages  mnft  naturally  accompany  the  brewing  of 
this  liquor,  that  all,  what  can  be  expcded  from  art  at  this  time, 
is  to  make  it  anfwer  fomewhat  near  to  the  properties  required 
in  it. 

The  third  mode  of  exlradlion  is  that,  which,  in  order  to 
gain  every  advantage  of  time,  produces  fuch  drinks,  as  cannot 
become  fpontaneoufly  pellucid,  but  require  the  help  of  preci- 
pitation. 

The  improvement,  which  every  fermented  liquor  gains  by  long 
{landing,  is  very  confiderablcj  the  parts  of  this  grain,  which  give 
fpirit  to  the  wine,  being,  by  repeated  fermentations,  more  and 
more  attenuated,  not  only  become  more  light  and  pungent,  but 
alfo  more  wholefome.  If,  in  order  to  give  to  beers  this  prc- 
fervative  quality,  more  oils  are  extradcd,  in  proportion  to  the 
falts,  tranfparency  cannot  take  place ;  but,  when  the  heat  employ- 
ed for  this  purpofe  does  not  exceed  certain  limits,  this  defecH: 
may  eafily  be  remedied,  and  the  drink  be  fined  by  precipitati- 
on ;  and  as  time  enables  it  to  take  up  part  of  the  very  oils, 
which  at  firft  prevented  its  tranfparency,  it  will,  by  long  {land- 
ing, become  both  brighter  and  ftronger. 

Where  the  demand  for  a  liquor  Is  conftant  and  confiderable, 
but  the  quantity  required  not  abfolutely  certain,  it  ought  to  be- 
brewed  in  a  manner  that  time  may  increafe  its  merit,  and  prc- 

cipita- 


J'ht  Practice  <?/ Brewing.  1.-5 

clpitation  render  it  almoft  immediately  ready  for  life.  Thefc 
circumftances  dirtinguifh.this  clafs  ofextradion,  and  j'lAlfy  the 
preference  given  to  porter  or  brown  beer,  which  come  under 
that  mode. 

It  appears,  by  the  table  (page  103.)  that  drinks  brewed  from 
malts,  affedtcd  by  heats,  whofe  medium  is  148  degrees,  re- 
quire from  H  to  X  2  months  with  precipitation  to  become  bright ; 
and  as  this  is  the  age  generally  appointed  for  brown  beers  to  be 
drank  at,  148  degrees  will  give  the  medium  of  the  heatofth« 
extrads,  and  of  the  drynefs  of  the  malt. 

The  quantity  of  hops,  necefTary  for  the  preferving  of  pale 
beers,  has  been  obferved  to  be  one  pound  weight  to  every  quar- 
ter of  malt,  for  every  month  the  liquor  is  intended  to  be  kept  j 
but  -hops  employed  for  thefe  pale  ftrong  drinks  are  fuppofed  to 
be  new,  and  ftrong,  whereas,  in  porter,  where  the  j^rice  does  not 
keep  an  equal  pace  with  the  value  of  the  commodity,  hops, 
rather  lefs  in  quality,  are  thought  \.o  be  fufficient.  Their  quan^ 
tity  is,  on  this  account,  encreafed  from  i  2  to  14  pound,  per  quar- 
ter, and  their  value  eftimatcd  in  the  calculation  to  3"  75  which, 
being  deducted  from  14S,  feem  to  indicate  malts  of  141  de- 
grees ;  but,  as  the  drynefs  of  the  malt  muft  conftantly  be  lefs 
than  the  heat  it  is  imprefled  with,  wasgrain  ufed  of  this  de- 
gree of  drynefs,  this  necefTary  circumrtance  could  not  take 
place.  Therefore  the  higheft  dried  of  the  pale  kind,  or  the 
firft  degree  of  the  brown,  has  been  fixed  upon  as  more  eligible, 
efpecially  as  it  conduces  to  a  more  fuccelsful  precipitation. 

In 


156  The  Practice<j/"Brewing. 

In  the  drinks  before  examined,  the  whole  number  of  fapo- 
naceous  degrees  or  3  8  has  been  conrtantly  employed,  they  be- 
ing intended  to  become  fpontaneoufly  bright ;  but,  as  this  qua- 
lity is  in  the  prefent  cafe  only  required  with  the  afliftance  of 
precipitation,  the  numbers  32  or  33,  in  the  table  fhewingthe  ef- 
fcdsof  the  fev'eral  faponaceous  degrees  (page  137  )  feem  thepro- 
pereft  to  anfwer  our  purpofe,  as  they  correfpond  nearly  to  the 
time  this  liquor  is  in  general  made  ufe  of.  Thefe  conditions 
being  premifed,  the  proper  degrees  of  the  firft  and  laft  extradl 
for  porter  will  be  found  by  the  fame  rules  as  were  ufed  before, 

138  Malt's  drynefs 

158  higheft  mean  of  extracting  heats 

296 


148  the  medium  of  the  malt's  drynefs  and  heat  of  extrafis,  with 
the  value  of  the  hops  required 

158  as  above 
32  number  of  faponaceous  degrees  employed  in  this  procefs 

1 1 6  loweft  faponaceous  heat  for  this  brewing 
158  higheft  faponaceous  heat 

284 

142  heat  of  the  firft  mafK 
J  60  heat  of  the  lafl:  mafh 

302 


^he   Practice   c/Bre WING.  157 

151   true  medkim  of  the  extrads 
138  drynefs  of  the  malt 

2S9 


144;-  medium  heat  of  malt's  drynefs,  and  heat  of  extrads 
3  \  value  of  the  effed  of  the  hops 

148?  medium  fought  for  and  diredled  as  above. 


The  elements,  for  brewing  hrcnvn  (Irong  beer,  with  two  degrees  ad- 
ded to  thefirjl  and  lajl  extradls,  for  what  is  lo/l  in  their  parting 
from  the  malt. 

Malt's  drynefs ;  value  of  hops ;  whole  medium  ;  firft  mafh  ;  laft  malh. 
138 —-31 148 ■ 144 162 

It  may  be  obferved,  that  3^  degrees  are  charged  for  the 
quantity  of  hops  ufed ;  as  this  number  correfponds  to  the  quan- 
tity proper  to  form  beer  of  this  denomination.  A  greater  or  a 
lefs  proportion  of  hops  is  indeed  fometimes  allowed  to  this  drink, 
on  account  of  its  better  or  inferior  quality,  of  the  necefTity  there 
may  be  to  render  it  fit  for  ufe  in  a  Ihorter  time  than  that  which  is 
commonly  allowed,  viz.  from  8  to  12  months,  and  laftly  of  old,, 
flale,  or  otherwife  defedlve  drinks  blended  with  new  guiles.  In 
thefe  cafes,  which  cannot  be  too  rare,  the  errors  fliould  be  correct- 
ed only  by  the  addition  of  hops,  and  no  alteration  be  made,  either 
in  the  drynefs  of  the  malts,  or  in  th.-  heat  of  the  extra61s. 

X  The 


1^3  'The  Practice  c/ Brewing." 

The  fourth  mode  of  extradion  is  that,  which,  by  convej^ing 
a  (greater  heat  to  the  firfl:  mafh,  than  is  done  in  the  preced- 
ing cafes,  gives  to  the  liquors,  commonly  known  by  the  names' 
oi pale  ale,  amber  or  fwopeiiny,  the  fofteft:  and  richeft  tafVe  malt 
can  poffibly  yield,  and  makes  them  refemble  wines  formed 
from  grapes  ripened  by  the  hotteil  fun. 

As  wines  have,  in-general,  been  named  from  the  town  or  city, 
in  the  neighbourhood  of  which  the  grapes,  from  wliicli  they 
are  made,  are  found  growing,  this  has,  though  with  lefs  rea- 
fon,  been  in  fome  meafure  the  cafe,  ■  with  our  numerous  clafs  of 
foft  beers '  and  ales.  Thefe  topical  der.ominations  can  indeed 
conftitute  no  real  or  at  leaft  no  confiJerable  difference,  fince 
the  birth  place  of  any  drink  is  the  leall  of  all  difiindions,  where 
the  method  of  pradice,  the  materials  employedj  and  the  heat  of 
the  climate  are.  fo  ticarly  alike. 

The  ale,  we  have  noxv  under  confi deration,  is  to  be  pale; 
the  drynefs  of  the  malts  fhould  therefore  be  from  1 1 9  the  firfl 
degree  to  130,  when  the  color  begins  to  change  to  amber.  As 
this  drink  is  expeded  to  be  rich  with  the  grain,  this  laft  dry- 
nefs is  not  to  be  exceeded,  the  flrength  of  the  extrad  enhanc- 
ing  the  color.  The  liquors  of  this  fort,  generally  brewed  in 
and  about  London,  are  from  malts  of  124  degrees  in  diynefs,  or 
what  are  termed  pale. 

Ales  are  not  required  to  keep  a  long  time ;  fo  the  hops  be* 
flowed  upon  them,  though  they  Ihoujd  always  be  of  the  finell 
color  and  befl  qualify,  arc  proportinably  fewer  in  the  winter, 

tJian 


*fhe  Practiceit/'Brewing.  i^o 

than  In  the  fummcr  The  rcafon  is,  that  the  confiimption 
made  of  this  hquor  in  cold  weather  is  generally  for  p\irl,* 
whereas  in  fiiminer,  as  it  is  longer  on  draught,  it  requires  a 
more  prefervative  quality. 

V\' here  pungency  iai  tarte  and  length  of  prcfervation  are  hafend- 
ed,  the  heats  of  the  firfl  extr;i6is  ought  to  bt  the  n-iean  between  the 
higheft  and  lowcft  ;  but,  where!  a  mi  ft,  as  in- this  .cafe,  i&  re- 
quired  to  lay  long  expofed,  and  to  refift  to,  ilie  acid  particles  |' 
Hoating  in  the  air,  fuch'  an  exiraordinary  power  muft  be  given  j 
to  the  oils,  as  is  equal  to  the  time  it  is  to  be  expofed  to  the  air 
which  is  at  Icaft  three  times  more  than'  what  is  required  for 
common  fmall  beer.  As  fermentation  ads  rr^ore  powerfully  on 
worts,  in  proportion  to  the  heat  of  the  air,  the'extrads  for  ale 
worts  being  always  uniform,  are,  in  the  hot  feafon,  inrichcd 
with  oils,  from  ihe  increafed  quantity  of  hops,  which  checks 
and  retards  the.  violent  agitation  thefe  \^'orts  would  otherwife  be 
liable  to.  The  following  calculation,  where  the  firll  extrad  is 
imprefled  with  a  degree  of  heat,  determined  by  this  rule,  has  been 
found  by  experience  conducive  to  fuccefs ;  but  tranfparency  be- 
ing one  of  the  necefTary  properties  of  this  drink,  the  whole  me- 
dium ought  never  to  exceed  138  degrees,  and  in  proportion 
as  the  heat  is  raifed  in  tlie  iirft  extradt,  it  muft  be  deprefled  in 
thelaft, 

*  P«r/,  is  pale  ale,  in  which  biitcr  ings,   and  a  much  better  and  vvhole- 

aromatics,  fuch  as  woimwcod,  orange  fonr.cr  relief  to  them  than  Tpirituous  li» 

pee!,  &c.  are  infufed,  ufed  by  the  k-  quors, 
bouiing  people,  chiefly  in  cold  n:orn- 

X  2  124 


1 6o  I'he  Practice  ^Brewing* 

124  malt's  drynefe 
152  highefl  heat. 

152  highefl  extradling  heat,       "^    138  medium  of  malts  drynefs 


the  firft  mafh  could  bear 

38  whole  number  of  faponace- 
ous  degrees ;  as  pellucidity 
is  expefted, 

1 1 4  loweft  faponaceous  heat 


and  heat  of  extrads 

152  from  above,  this  multiplied 
by  3  for  the  reafonsjuft 
given 

456 
114 


number  of  the  highefl  and  lowefl  — ~ 
faponaceous  heats...  4  [  5^ 


1 43  heat  of  the  firfl  extraft 
155  heat  of  the  lafl  extra(5l 

298 

149  mean  heat  of  the  extracts 
124  malts  drynefs 

136T  medium  of  drj'nefs  of  malt 
and  heat  of  extrads 
It   medium  of  the  value  of 
hops  ufed  in  every  feafon 

'  »3S 


^je    P  R  A  C  T   I  C  E     ^  B  R  E  VV  I  N  G.  I  B'l 

138  medium  of  the  whole  re- 
quired. 

:o: :« :«  a  o:  '0.  '0.  s  e?  "C!  iS  iS  :<5 :«  s>:  io;  is  is  x> »  s  » js  :o  s  ^ :«  si  ici  0  '&.  "&  &.  k 

2"-^^  elements,  for  brewing  pale  ale  or  amber,  with  the  allowance  of 
2  degrees  for  the  heat  left  in  the  extraSls, 

medium  of  the 
malts  drynefs       value  of  hops       whole        heat  of  firft  mafli       heat  of  lad:  mafti 

124 ll 138 145 157 

The  time,  this  liquor  is  intended  to  be  kept,  fhould  entirely 
be  governed  by  the  quantity  of  hops  ufed  therein ;  for  this  ale 
being  required  to  become  fpontaceoully  fine,  the  medium  of 
the  whole  or  138  degrees  cannot  be  exceeded.  In  and  about 
London,  and  in  fome  countries  in  England,  thefe  ales,  by 
periodical  fermentations,  are  made  to  become  fine,  fooner  than 
naturally  they  would  do,  and  often  in  a  fhorter  time  than  one 
week.  The  means  of  doing  this,  by  beating  the  yeaft  into  the 
drink,  as  it  is  termed,  has  by  fome  people  been  greatly  blamed, 
and  thought  to  be  an  ill  pradtice.  An  opinion  of  the  yeaft  being 
unwholefome  has  prevailed  ;  and  fome  brewers,  erroneoufly  led 
by  this,  and  yet  willing  that  their  commodity  lliould  appear  of 
equal  ftrength  with  fuch  as  had  undergone  repeated  fermentations, 
have  been  induced  to  add  ingredients,  to  their  worts,  if  not  of 
the  moft  deftrudive  nature,  at  leaft  very  unwholefome.  The 
plain  truth  is,  that,  by  returning  the  elaftic  air  in  the  fer- 
menting ale,  the  effeds  of  Jong  keeping  are  greatly  imi- 
tated. 


i62  iTje  Practice  <?/  Brewing. 

tated,  tho'-igh  with  lefs  advantage  as  to  flavor  and  to  rtrength  ; 
but  as  this  cafe  relates  to  fermentition,  we  fhall  have  hereafter 
an  opportunity  of  farther  explaining  it. 

It  is  under  this  clafs,  that  the  famous  Burtcn  ale  inay  be  ranked, 
and  if  I  dont  miftake,  it  will  be  found,'  that  its  qualities  and  intrin- 
iic  value  will  be  the  fame,  when  judicioufly  brewed  in  London  or 
elfewhere,  from  whence  it  may  be  exported  at  much  cheaper 
rates  to  RufTia  and  other  parts,  than  where  it  is  increafed  in  price 
by  a  long  and  chargeable  land-carriage. 

We  fhould  now  put  an  end  to  this  fefrion,  but  as  other 
drinks  are  brewed  befides  ihofe  here  particularly  treated  of,  I 
fhall  juft  mention  them,  to  flievv,  how  their  different  proceffcs 
are  reducible  to  the  rules  juft  laid  down. 

Brown  ale  is  a  liquor,  whofe  length  is  generally  two  barrels 
from  one  quarter  of  malt,  and  which  is  not  intended  for  prefer- 
vation.  It  is  heavy,  .thick,  foggy,  and  therefore  juftly  grown  in 
difufe.  The  hops  ufed  in  tliis  liquor  differ  in  proportion  to  the 
heats  of  the  feafon  it  is  brewed  in,  but  are  generally  nearly  half 
the  quantity  of  what  is  employed,  at  the  fame  times,  for  common 
fmall  beer.  The  fyflem,  it  ought  to  he  brewed  upon,  is  not  dif- 
ferent from  that  of  this  iaft  liquor,  the  medium  of  the  malt's  dry- 
nefs  and  heat  of  the  extrads  arc  the  fame  foi  each  degree  of  heat 
in  the  air,  and  it  requires  the  fame  management  when  under 
fermentation.  But  though  common  pale  fmall  beer  and  brown 
ale  are  fo  much  alike  in  their  theory,  yet,  from  the  diffe- 
rence of  the  dr^nefs  of  the  malt  which,  for  brown  ale,  is 
conflantly  fo  high  as  138   degrees,    the  pradice  will  appear 

greatly 


The  Practiceo/'Brewing.  i6^ 

greatly  different.  Sinall  beer  is  made  after  this  ale,  by  the  fame 
rules  as  that  rhade  affer  pale  ale  or  amber  ;  the  maks  muit,  in  that 
cafe,  be  valued  according  to  their  original  drynefs,  and  eflimatedat 
the  medium,  as  if  no  extrad  had  been  taken  from  them.  No  fmall 
beer  brewed  after  ales  can  ever  be  equal  in  goodnefs  to  fuch  as  are 
bl'ewed  from,  entire  grifts  ;  but  that  which  is  made  after  brown 
ale,  from  the  grain  being  fo  highly  dried  and  nearly  exhauiled 
in  the  firrt  procefs,  is  neither  nourifhing  or  fit  to  quench  thirll:. 

BroiBTi  ftout  is  brewed  with  brown  malt,  as  amber  is  with 
pale;  the  fyftem  for  brewing  thefe  liquors  is  the  fame,  allowing 
for  the  difference  in  the  drynefs  of  the  malt.  The  overftrengdi 
of  this  drink  has  been  the  reafon  of  its  being  difcontinued, 
cfpecially  fince  porter  or  brown  beer  has  been  bi  ought  to  a 
greater  perfeftion.  That,  which  is  biewed,  with  an  intent  of 
being  long  bept,  fhould  be  hoppd,  in  proportion  to  the  time 
propoled,  or  the  climate  it  is  to  be  conveyed  to.  ' 

Old  hock  requires  the  fame  proportion  of  hops,  as  are  ufed  in 
keeping  pale  Ibong  or  keeping  pale  fmall  beer;  but  more  or  lefs 
according  to  the  time  it' is  intended  to  be  kept  before  it  becomes 
fit  for  ufe.  The  length  is  about  two  barrels,  from  a  quarter 
of  the  paleil  and  beft  malt.  As  fpontaneous  pcllucidity  is 
required,  its  wliole  medium  mufl  not  exceed  138  degrees,  for 
the  drying  and  extracting  heat.  The  management  of  it,  when 
fermenting,  is  under  the  fame  rules  with  the  liquor  jufi:  now 
menti(jned,  or  thofe  which  are  allowed  a  due  time  to  become 
of  themfelvc;8  pellucid. 

Ttorchcfiir 


1 64.  1'ke  Practicec/  Brewinct. 

Dorchejler  been,  both  flrong  and  fmall,  range  under  the 
fanne  head.  They  are  brewed  from  barlies  well  germinated, 
but  not  dried  to  the  denomination  of  malt.  The  rule  of  the 
whole  138  degrees  for  the  medium,  muft,  even  with  this  grain, 
be  obferved  to  form  thefe  drinks  ;  but,  from  the  flacknefs  of  the 
malt  and  the  quantities  of  fait  and  wheaten  flour  mixed  with  the 
liquor,  when  under  fermentation,  proceed  its  peculiar  tafte,  its 
mantling,  and  its  frothy  property. 


X 


SECTION 


*j7je  Practice   <?/"Bre  WING.  165 

SECTION     IV. 

Of  the  NATURE  and  PROPERTIES  c/HOPS. 

^5^-^  HE  conftituent  parts  of  malt,  like  thofc  of  all  vege- 
A  ■  ^  T  ?.  ^^t)le  fvveets,  are  fo  inclined  to  fennentation,  that, 
^X        y.%  when  once  put  in  motion,  it  is  difficult  to  retard 

■s^^ls^  their  progrefs,  retain  their  prefervalive  qualities, 
and  prevent  their  becoming  acid.  Among  the  many  means  put 
in  praftice,  to  check  this  forwardnefs  of  the  malt,  none  pro- 
mifed  lo  much  fuccefs  as  blending  with  the  extrads  the  juices 
of  fuch  vegetables ,  which ,  of  themfelves ,  are  not  eafily 
brought  to  fermentation.  Hops  were  feleded  for  this  pur- 
pofe,  and  experience  has  confirmed  their  wholefomenefs  and 
efficacy. 

Hops  are  an  aromatic,  grateful  bitter,  endued  with  an  au- 
flere  and  aAringent  quality,  and  guarded  by  a  ftrong  refinous  oil. 
The  aromatic  parts  are  volatile,  and  difengage  themfelves  from 
the  plant  with  a  fmall  heat.  To  preferve  them,  in  the  pro- 
ceffes  of  brewing,  the  hops  fbould  be  put  into  the  copper,  as 
foon  as  poffible,  and  be  thoroughly  wetted  with  the  firfl;  ex- 
trad,  while  the  heat  of  the  wort  is  at  the  leaft,  and  the  fire  un- 
der the  copper  has  little  or  no  efFedt  thereon.  Whoever  will  be 
at  the  trouble  to  fee  this  performed,  by  the  means  of  rakes  or 
othcrwife,  will  be  made  fenfible,    that  the  flavor  is  retained, 

Y  which. 


1 66  'Th&  Practice  (t/Brewing. 

which,  when  the  wort  comes  to  boil,  is  conftantly  difilpated  in 
the  air. 

The  bitter  is  of  a  middle  nature,  or  femivolatile;  it  re- 
quires more  fire  to  ex'ra(5l  it,  than  the  aromanc  part,  b-.t  x*ot 
lo  much  as  the  auftere  or  aftringent.  Hence  it  is  plain,  that 
tlie  principal  virtues  of  this  plant  are  beft  obtained  by  de- 
coftion,  and  that  the  auftere  parts  do  not  exh.ibif  themfelves^ 
but  when  urged  by  fo  violent  and  long  continued  boiling,  as  is 
feldom,  or  never  pra<5tifedin  the  brewery.  li  would  be  great- 
ly fatisfadory  to  fix,  from  experiments,  tlie  degrees  of  heat^ 
that  firft  difperfe  the  aromatic,  next  the  bitter,  and  laftly  die 
auftere  parts  :  and  it  is  likely  that,  by  this  means,  a  more  eafy 
and  certain  metliod  of  judging  of  the  true  value  and  condit.on 
of  hops,  than  any  yet  known,  might  be  difcovered. 

This  vegetable  is  fo  far  from  being,  by  itfelf,  capable  of  a  re- 
gular and  perfed  fermentation,  that,  on  the  contrary,  its  refinous 
parts  retard  the  aptnefs  which  malt  has  to  this  ad.  Hops,  In 
this  manner,  keep  barley-wines  found  a  longer  fpace  of  time, 
and  by  repeated  and  flow  frettings,  give  an  opportuijity  to  the 
particles  of  the  liquor  to  be  more  feparated  and  comminuted. 
Fermented  liquors  acquire  thus  a  greater  pungency,  fo  that, 
even  if  they  did  receive  no  additional  ftrength  from  this  mix- 
ture, the  dired  contrary  of  which  might  eafily  be  made  to 
appear,  ftill  would  hops,  from  the  circumftance  juft  men- 
tioned, be  the  occafion  of  an  improvement  of  tafte  and  an  in- 
creafc  of  itren  gth. 

Dr. 


7he   PRACTrCE<7/"BRfiWING.  167 

Dr.  Grew  feems  to  thinilc,  that  the  bitter  of  the  hops  may 
be  increai'ed  by  a  greater  degree  of  drj-nefs  ;  but  perhaps  this  is 
only  one  of  the  means  of  retaining  longer  this  quality,  which 
undoubtedly  decreafes  through  age,  in  a  proportion  which,  as 
near  as  can  be  gueffed,  is  from  ten  to   15  /'tv  cent  yearly. 

The  varieties  in  the  foil,  and  in  the  feafons,  in  which  hops 
are  planted,  may  alfo  have  fome  fhare  in  their  inequality. 
They  feem  to  be  much  benefitted  by  the  fea  air.  Whoever 
will  try  fimi'ar  procefles  with  the  Worcefterfliire  and  Kentifh 
hops,  will  foon  perceive  the  difference,  and  the  general  opinion 
strengthens  this  affertion,  as  the  county  of  Kent  alone  pro- 
duces nearly  half  the  quantity  of  hops  ufed  in  this  kingdom. 

The  fooner  and  the  tighter  hops  are  ftrained  after  having 
been  bagged,  fhe  better  will  they  preferve  themfelves.  The 
opinion  that  they  increafe  in  weight,  if  not  ftrained  until  after 
Chrillmas,  may  be  true,  but  will  not  recommend  the  prac- 
tice ;  the  hops  imbibe  the  moifhure  of  the  winter  air,  which, 
when  the  weather  grows  drier,  is  loft  again,  together  with 
fome  of  the  more  fpirituous  parts.  Nor  is  this  the  greateft  da- 
mage occafioned  by  this  delay,  as  hops,  by  being  kept  Hack 
bagged  in  a  damp  feafun,  too  often  become  mouldy. 

Hops  may  be  divided  into  ordinary  and  ftrong,  and  into 
old  and  new.  The  denominati9n  of  old  is  firft  given  to  them, 
one  year  after  they  have  been  bagged.  New  ordinary  hops^ 
when  of  equal  drynefs,  are  fuppofcd  to  be  alike  in  quality,  with 
old  llrong  ones. 

y  2  The 


; 6 8  1h&  Practice  o/Brewing. 

Tlie  different  teints,  with  which  hops  are  affeded  in  brew- 
ing, afford  the  beft  rule  for  adapting  their  color  to  that  of  the 
nialt ;  in  general  the  fineft  liops  are  the  leafl,  but  the  moft 
carefully,  dried. 

•  To  extradl  the  refinous  parts  of  the  hops,    it  is   necefTary 
they  fhould  be  boiled.     The  method  of  difpofing  them  is  ge- 
nerally to  put  the  whole  quantity,    in   the   firll  wort,    which 
being,    always  made   wirh   waters   lefs   hot   than   the  fiicceed- 
ing    extrads ,    pofTefTes    the   greatell:    fhare    of    acids ,  and    is 
in    want  of  the  largefl:  proportion  of  refins  and  bitters  to  de- 
fend it.     The   virtue  of  tlie  hops  is  not  entirely  lofl  by  once 
boiling,  and  there  remains  ftill  enough  to  bittex  and  prei"er\e 
the  fecond  wort.      But  where  the  firll  is  fhort  of  itfelf,  and  a 
large  quantify  of  hops  are  required  for  the  whole,  it  is  needlefs 
and  wafteful  to  put  more  in  at  once  than  the  firfl  mu/l  can  ab- 
forb,  which  appears  by   a  thin   bitter  pellicle   floaling  on  the 
wort.     No  particular  rules  can  be  given  to  avoid  this  inconve- 
niency,  as  the  nature  and  quantity  of  the  worts  on  one  fide, 
and  the  ftrength  of  the  hops  on  the  other,  muft  occalion  a  dif- 
ference in  the  management  eafily  determinable  by  experience. 

Hops  carry  with  them  into  tlie  wort  large  quantities  of  air, 
the  more  of  which  a  wort  pofTefTes  the  more  it  is  inclinable  to 
ferment :  and,  as  fire  expels  air,  the  more  hops  a  wort  contains, 
the  longer  a  liquor  is  intended  to  be  kept,  or  the  hotter  the  fea- 
fon  is  in  which  it  is  brewed,  the  longer  boiling  it  requires. 

When 


'The  Practice<?/'Brewing.  169 

When  waters,  not  fuiBcrently  hot,  have  been  ufed,  the  worts, 
for  want  of  the  proper  quantity  of  oils,  readily  admit  of  thp 
external  ImprefTions  ot  the  air ,  and  are  eafily  excited  to  a 
flrong  and  tumultiious  fermentadon,  which  diiperfes  the  bijEter 
particles,  and  diminiflies  the  effcdls  of  the  hops.  The  virtue 
of  this  plant  is  therefore  retained  in  the  drinks,  in  proportion 
to  the  heat  of  the  extrafts,  and  the  llownefs  of  the  fermen- 
tation. 

Hops  fhould  be  ufed  in  proportion  to  the  time  th-at  the  li- 
quors are  to  be  kept,  and  the  ^eat  of  the  air  in  which  they 
are  fermented.  As  the  medium  Tieat  which  dried  the  malt  is 
added  to  that  of  the  extracts,  the  value  of  the  oils,  raifed  by  the 
drying  of  the  ho})s,  is  likewife  to  be  added  to  the  medium  of  the 
malt's  drying  and  of  the  heat  of  the  extrads.  •  '-     ■*  ^ 

.  -  *r  ■  1 
The  quantity  requifite  to  preferve  any  drink  a  twelvemonth 

being  known,  and  how  much  is  nctcfTary  to  keep  beers  or' ales 

four  weeks,    when  the  air  is  at  40   degrees,    tables  may  be 

formed  afcertalning  the  proper  quantities  to  be  ufed  in  all  cafes. 

Experience  has  fhewn  tliat  1 2  pounds  of  hops  of  ra  good 
quality,  joined  to  one  quarter  of  malt,  are  a  fiifficient  prefer- 
vative  for  one  twelve  month.  *  It  has  Jik^wifc  been  found  that 
15  pounds  produce.,  upon  ..the  worts  tlie^fauje  jffed,  as  if  5 

*  This   rule   only   t?.kcs  place    for  ccuntries,  or  to  undergo  long  voj'sges, 

fuch  climates,  as  are  of  the  fame  heat  twenty  pounds  of  hops  to  one  quarter 

with  ours;  for  when  drinks  are  brew-  of  malt  have  been  ufed  with  fucceis. 
c|l  to  be  opepdcd   in   more  fouthern 

dcQ-rees 


1 7©  The  Practice  (^/"Brewing. 

degrees  more  of  heat  had  been  added  to  that  of  the  extra^. 
The  calculations  to  prove  this  would  be  long  and  unnecefTar}', 
and  the  effedl  of  hops  as  well  as  that  of  the  malt  may  be  judged 
of  by  the  color  of  the  extraft.  I  would  only  add  that  hops, 
after  they  have  been  boiled  for  one  purpofe,  are  fometimes 
and  efpecially  in  fmall  beer  brewed  after  pale  ales,  ufed  for 
another,  and  may  then  be  fuppofed  to  have  loft  three  fourths 
of  their  virtue. 

After  having  premifed  thefe  obfervations,  the  conftrudion  as- 
well  as  utility  of  the  following  tables  will  be  obvious. 

A  Table  of  the  value  of  the  hops  exprefied  in  de-^ 
grees,  to  be  added  to  the  medium  of  the  drynefs 
of  the  malt,  and  of  the  heat  of  the  extrads. 

Hops  new  or  pale,  low  dried, 

ftrong  old 

15  lb  equal     -     -     -     5 3t 

12        -----     3t     -----     J 

8          _.---2t-----2 
4  -----It I 


A'Tabli 


He  Practice  o/^BREwiNGi 


7» 


%<^^(^'<<li  '™  W 


A  Table  of  the  quantity  of  hops  reqiiifite  for  ev^ery 
quarter  of  malt  brewed  for  porter,  fapoofed  to  be 
fit  for  ufe  from  eight  to  twelve  month. 


16 


Old  ordinary  hops  llarted  over  old  beer 

d"    neat   guiles       -     _     _     _ 

Strong  good  old  hops  when  flarted  over  old  been  2^- 

d"  neat  gviiles        -     _.    - 

New  ftrong  hops  when  ftarted  over  old  beer 

ditto  neat  guiles         -     _     .     . 

New  ordinary  hops  rtarted  over  old  beer 


14  per  quarter 
J2i 


ditto  neat  guiles 


12 

12 

114- 

I2i 

12 


iV.  B.  The  quantity  of  old  beer  to  be  blended  with  new  is 
here  fuppoled  never  to  exceed  one  eight  part  of  the  whole 
quantity. 


A  Ta))lp. 


1^2  7^^  Practice  of  B  r  e  \v  i  n  g. 

A  Table  of  the  quantity  of  hops  requifite  for  com- 
mon fniall  beer,  for  each  quarter  of  malt,  in  every 
feafon. 

Heat  in  the  air 


35"      -    -    - 

4°        -     -     -  • 

45       -     -     - 
50       -     -     - 

55  -     -    - 

60  -     -     - 

65 

70  -     -     - 

75       V   -    - 

^o        -     -     -     -     9     o 

The  medium  heat  of  the  hotfeft:  days  in  England,  feldom  at 
any  time,  exceeds  60  degrees,  but  I  continued  the  tabic  pro- 
portionably,  as  the  quantities  are  here  fet  down  from  repeated 
experiments.  It  appears,  that,  as,  at  the  loweft  fermentable 
degree  of  heat,  3  pounds  of  hops  are  required  for  each  quarter 
tjf  malt,  at  the  higheft,  9  pound  of  hops  fhould  be  allowed  for 
each  quarter, 

A  Table 


new 

hops 

^. 

oz. 

2 

8 

3 

0 

3 

8 

4 

4 

5 

0 

6 

0 

6 

12 

7 

8 

8 

4 

old 

hops 

lb 

OZ, 

2 

8 

3 

0 

3 

8 

4 

8 

5 

8 

■6 

8 

Tie  Practiceo/'Brewing.  i^j 


A  Table  of  the  quantity  of  hops  neceffary  to  each 
quarter  of  malt  in  brewing  amber  or  two-penny. 


Heat  of  the 

air 

% 

oz 

zs 

- 

- 

- 

- 

I 

6 

40 

- 

- 

- 

- 

2 

0 

45 

- 

- 

- 

- 

3 

0 

5*5 

- 

- 

- 

- 

4 

0 

SS^^ 

^ 

- 

-_ 

- 

^ 

0 

60 

- 

- 

- 

-_ 

(y 

0 

Amber  is  a  liquor,  which,  by  repeated  periodical  fermen- 
tations, is  fo  attenuated,  as  to  be  foon  fit  for  ufe,  and  by  its 
ftrength  is  fuppofed  to  refirt  longer  the  impreffions  of  the  air 
than  other  liquors,  efpecially  in  winter ;  for  this  reafon,  though 
foon  fit  for  ufe  in  this  feafon,  it  requires  fewer  hops  than  common 
fmall  beer,  and  wants  only  the  fame  quantity  in  the  fummer, 
irom  its  fermentations  being  quick  and  violent. 


A  Table 


t^4i^  77y^  P'R  A  C'T  I c  E   of  Br  e  w  i  n  g.- 

A'.  Table  of  the  quantity  of  hops  neceflary  for  each 
quarter  of  malt,  in  brewing  Burton  ale. 

This  liquor  requires  fewer  hops  than  fuch  ales,  which  are 
more  diluted  by  water :  as  it  is  always  brewed  in  the  winter, 
the  quantities  here  fet  down  are  for  the  number  of  months  it 
is  luppofed  to  be  kept,  before  it  is  drank  or  bottled. 

Monxlis 

Iti    oz. 


3Ji  \d  '- 


I    ■" 

-       - 

-■ 

X 

o 

2     ■'- 

-"     -■ 

- 

I 

8 

3     - 

-.     - 

- 

o 

o 

4:n  7 

■■:''  oa 

- 

2 

•8, 

5    - 

- 

- 

3 

o 

6>  - 

■HA    ;• 

IJjClii/ 

fli  7 

:h 

7    • 

-.    - 

.-■ 

4 

o 

8    - 

-     - 

- 

4 

8 

9 

-     - 

- 

5 

o 

lO   - 

- 

- 

5 

8 

11 

- 

6 

Q 

12    - 

. 

- 

6 

8 

Though  common  amber,  keeping  amber  and  Burton  ales  re- 
quire the  fame  degree  of  heat  in  their  extradls,  yet  fome  fmall 
exception. mufl  be  made  to  tliis£ule,  on  account  of  the  different 

quantity  of  hops  ufcd» 

Belides 


Iloe  Practice<7/*Bre\ving.  175 

Eefides  the  ufe  of  hops  for  keeping  the  mufts  of  malt,  they 
tnay  be  alfo  employed  j. to  flrengthen  the  cxtiadt,  or  at  leall 
to  give  it  a  po\y,qr.to  refift  infeftion  or  acidity.  One  or  two 
pounds  in  a  net  fiifpended  in  the  water  the  extract  is  to  be  made 
\vith,  are  fuflicient' for  thalpurpofe. 

Though  the  purchafing  the  materials,  nfcd  in  any  manu- 
facture, does  not  immediately,  relate  to  its  practical  part,  yet 
as,  in  this  cafe,  it  is  of  great  importance  to  the  brewer  to 
know  what  (lock -it  is- prudent  for  him -to  keep  cf  an  ingredient 
eqvially  necefTary  and  "variable  in  its  value,  I  "hope  the  attempt 
of  a  calculation  on  this  fubjedl  w'iUealijy  be  pardoned. 

The  amount  of  the  duty  upon  hops,  for  13  years,  from 
i'733  to  1745,  was  .^.-704198,  wliich  fum,  eftimating  th^: 
duty  at  2  [5.  per  bag,  gives  670665 -bags  ufed  in  that  time. 
At  the  beginning" "and  expiration  of  this  interval,  hops  fold  at 
that  high. price,  at  which  no  flock  in  hand  is  fuppofed  to  remain, 
viz.  ixQva.^^.  8  to  j^.  lo.  ^cr  hundred.  If,  tlierefore,  totheafore- 
faid  quantity  of  670665  bags,  which  may-be  fupposed  to  have 
fer\^ed  for  the  wliole'cohfumption  during-this  period,  we  add 
what  may  have  efcaped  paying  duty,_^  and  fomewhat  for  the 
greater  demand  for  this  commodity  at  tliis-time  than  it  was 
twenty  years  ago,  tlie  annual  confumphon-  of  hops  may  be 
eftimated  at  65000  bags.  From  thefe  premifes,  the  following 
table  was  conrtruded,  which,  though  not  capable  of  abfolute 
certainty,  may  be  of  fome'fervicc  to  the  brewers^  in  informing 
them  of  the  quantities,  that  probably  remain  in  hands  at  any 
time,  and  the  flock  which  prudeijice  will  fuggeil  them  to  layiin. 

Z  2  A  Table 


176  7he  Practice  ^Brewing. 

A  Table  fliewing  the  medium  price,  hops  fhould 
bear,  and  determining  the  quantity  to  be  pur- 
chafed,  in  proportion  to  the  ftock  in  hand. 


Prices 
of  hops  at 
a  medium ' 

* 

flock  of  new  am 

old  liops  in  the 

whole  kingdom, 

after  the  harveft 

\ 

quantity  of 

hops  equal  to 

as  miny  weeks 

confumptlcui. 

30    i 

35 
40 

Shill. 

^ 

- 

130000 
125000 
120000 

bags 

" 

^ 

70 
61 

45 

50 

^ 

" 

^ 

: 

1 1 5000 
1 1 0000 

^ 

^ 

. 

"■ 

57 
53 

60 

^ 

. 

^^ 

— 

105000 
100000 

^ 

~ 

"• 

" 

47 
4+ 

70 
80 

" 

~ 

^ 

- 

95000 
90000 

— 

_ 

" 

» 

40 

36 

90 
100 

" 

^ 

"" 

^ 

85000 
80000 

^ 

^ 

» 

— 

32 
28 

1 10 

- 

- 

- 

- 

75000 

- 

- 

- 

- 

24 

120 
130 

— 

•■ 

•* 

— 

75000 
70000 

— 

" 

^ 

•• 

20 
16 

140 

- 

- 

- 

- 

67000 

• 

- 

- 

- 

12 

150 

- 

- 

- 

- 

65000 

- 

- 

- 

- 

8 

160 

170 

: 

~ 

" 

: 

62000 
60000 

•" 

• 

^ 

* 

4 

180 

- 

- 

- 

- 

57000 

190 

200 

_ 

■■ 

^ 

■" 

55000 
52000 

*  Forty  fliillings//r  hundred  weight  tity  of  old  left  in  hand,  and  that  of  new 

arc  fuppofcd  to  be  the  mean  difference  hops  grown,  in  order  to  afccrtain  the 

between  new  and  old  hops,  and  ought  to  value  of  the  laft. 
be  eftimated  in  proportion  to  the  quan- 

SECTION 


77>e    PrACTICE^BrEWING.  jyy 

SECTION    V. 

0/  ibe  LENGTHS  nece/ary  to  form  MALT-LIQUORS 
c/  the  feveral  dimminations. 

•>^i^^^^  Y  length,  in  the  brewery,  is  underftood  the  quantity 
^  B  f  of  drink  made  from  one  quarter  of  malt.  Beers 
^^^^^4  ^"*^  ^^^^  differ  in  this  refpedt ;  and  the  particular 
ftrength  ullowed  to  every  fort  of  drink  varies  alfo 
fomewhat,  according  to  the  prices  of  the  materials.  This 
increafe  or  abatement  is  however  never  fuch  as  to  make  the 
profits  certain  or  uniform ;  for  the  value  of  the  grain  being  fome- 
times  double  of  what  it  is  at  other  times,  a  proportionable  dimi- 
nution in  ftrength  can  by  no  means  take  plate. 

It  might  be  expeded  to  find  here  tables  determining  the  dif- 
ferences in  flrength  and  quality  of  each  drink,  in  proportion  to 
their  prices  and  the  expences  of  the  brewer.  But  this,  on  many 
accounts,  would  be  inconvenient,  and  in  fome  refpecls  imprac- 
ticable. He,  who  chufes  to  be  at  this  trouble,  ought  not  only 
to  take  in  his  account  the  prices  of  malt  and  hops,  and  the 
duties  paid  on  each  commodity,  but  the  hazards  in  the  manu- 
faduring  of  them,  thofe  of  leakage,  of  bad  cellars,  and  of 
carelefs  management,  the  frequent  returns  attended  w  ith  many 
lofTes,  the  wearing  out  of  utenfils  and  efpecially  of  cafkf?, 
which  lafl  article  engrofles  at  leafl:  one  fifth  of  the  brewer's 
capital,  the  charges  of  fervants,  horfcs,  and  carriages  for  the 

delivery 


1 7 B  The  Practice  ^Brewing. 

delivery  of  the  drinks,  the  duties  paid  immediately  to  the  go- 
vernment without  any  fecurity  for  the  reinburfement,  at  Icaft  in 
point  of  time,  the  large  ftock  and  credit  neceflary  to  carry  on 
this  trade,  and  many  other  incidents  hardly  to  be  efli mated 
with  a  fufficient  accuracy,  and  never  alike  to  every  brewer. 
In  general  it  appears,  that  the  expences  of  malt  and  hops  ar^ 
feldom  more  than  equal  to  the  charge  attending  the  manufac- 
ture, or  about  half  the  value  of  the  drinks.  Hence  this  coii- 
clufion,  fenlibly  felt  by  every  honell:  trader,  mufl  refult,  that, 
from  change  of  circumftances,  the  reputation  of  the  profits  has 
outlived  the  reality  of  them,  and  that  a  trade,  perhaps  the  moil: 
ufeful  to  the  landed  intereft  and  to  the  government,  of  any, 
feems  diltinguiflied  from  all,  by  greater  hazards  and  lefs  en- 


couragement. 


But,  in  a  treatifc  like  this,  where  only  the  rules,  upon 
which  true  brewing  is  founded,  are  laid  down,  I  would  avoid 
any  thing,  that  might,  though  undefignedly,  give  handle  to  in- 
vidious refledions,  and  ill-timed  controvcrfies.  I  therefore 
content  myfelf,  with  letting  down  the  latitudes  of  lengths  gene- 
rally allowed  to  drinks  of  every  denomination. 


•i- 


Lengtlis 


The  Practice  <?/ Brewing, 

Lengths  of  common  fmall  beer. 

4^  Barrels  to  5  t 

Lengths  of  keeping  fmall  beer. 
4  T  Barrels  to  5  4- 

Lengths  of  amber  or  pale  ale. 
C  4-  Barrel  to   i  ^ 

Lengths  of  brown  flrong  or  porter. 
2  ^  Barrels  to  2  ^ 

Lengths  of  Burton  ale. 
1  Barrel  to  i  -J- 


179 


from  one  quarter 
of  malt. 


SECTION 


'8a»  Tlje  Practice   ^Brewing. 

S   E   C   T   I   O   N    VI. 

METHOD   o/CALCULATING  the  HEIGHT  in 
the  COPPER  at  -which  Worts  are  to  go  out. 

^i^<^.ffl(HE  expefted  quantities  or  lengths  of  beer  and  ale  can 
^  T  f  only  be  found  by  determining  what  height  of  the 
"o:"?^^^:0'  copper  the  worts  muft  be   at. 

Brewers  have  feveral  methods  of  exprefTing  to  what  part  they 
would  have  the  worts  reduced  by  boiling.  Brafs^  is  the  tech- 
nical appellation  for  the  upper  rim  of  tlie  copper ;  it  is  a  fixed 
point,  from  which  the  eftimation  generally  takes  place,  either 
by  inches,  or  by  the  nails,  which  rivet  the  parts  of  the  copper 
together.  Thefe  lafl  are  not  very  equal,  either  in  the  breadth 
of  their  heads,  or  their  diflances  from  each  other.  Inches 
then,  though  not  fpecified  on  the  copper,  but  determined  by 
the  application  of  a  gauge,  on  which  they  are  marked,  claim 
the  preference.  The  neceflity  of  Coppers  being  gauged,  and 
the  contents  of  what  they  contain  on  every  inch,  both  above 
and  below  brafs,  known,  mult  appear  in  a  ftronger  light,  the 
nearer  we  bring  the  art  to  exa6tnefs.  The  following  tables 
will  flicw  the  mort  ufeful  manner,  in  which  I  conceive  this 
gauging  fhould  be  fpecified. 


Gaugej 


The  Practice  o/*Brevving. 


Ganges  of  coppers. 


H 


Great  copper  fet  up 

November  3 

0.  I 

750. 

Little 

copper 

fee 

up 

Auguf 

k  J- 

«7JJ' 

*  B. 

F. 

G. 

B. 

F. 

G. 

17 

- 

- 

15 

3 

4  Full 

15 

- 

- 

I  I 

2 

7 

16 

- 

- 

15 

2 

I 

14 

- 

- 

II 

I 

5 

15 

- 

- 

15 

0 

5 

13 

- 

- 

II 

0 

3 

J4 

- 

- 

14 

2 

8 

12 

- 

- 

10 

3 

I 

13 

- 

- 

14 

I 

4 

I  I 

- 

- 

ID 

I 

7 
6 

12 

te 

- 

13 

3 

7 

10 

- 

- 

10 

0 

II 

- 

- 

13 

2 

3 

9 

- 

- 

9 

3 

4 

ID 

- 

- 

13 

0 

6 

02 

8 

- 

- 

9 

2 

2 

8 
6 

^      9 

M         8 

- 

~ 

12 
12 

3 
I 

2 
5 

c3 
i-t 

cq 

u 

I 

- 

. 

9 

8 

0 

3 

>      7 

- 

- 

12 

0 

I 

•0 

> 

0 

J3 

5 

- 

- 

8 

2 

5 

• 

8      5 

- 

: 

I  I 
II 

2 
0 

4 
8 

_o 

C4 
U 

u 

4 
3 

- 

- 

8 
8 

I 

0 

1 

1    0 

=      4 

- 

- 

ID 

3 

3 

0 

a, 
0. 

c 

2 

- 

- 

7 

2 

7  ! 

^      3 

2 

_ 

• 

10 

I 

7 

c3 

I 

- 

- 

7 

I 

^    §: 

_ 

- 

ID 

0 

2 

« 

Brafs 

- 

7 

0 

5  c3 

I 

- 

- 

9 

2 

6 

0 

I 

- 

- 

6 

3 

5    0 

Brafs 

- 

9 

I 

I 

0 

2 

- 

- 

6 

2 

5  3 

I 

. 

- 

8 

3 

8 

c 

3 

- 

- 

6 

I 

s  -0 

2 

m. 

- 

S 

2 

6 

u 

1.4 

4 

- 

- 

6 

0 

5  s 

3 

- 

- 

8 

I 

4 

3 

0 

J2 

5 

- 

- 

5 

3 

5    S 

•J 

I      4 

- 

- 

8 

0 

2 

cq 

6 

- 

- 

5 

2 

5  u 

- 

- 

7 

2 

8 

% 

7 

- 

- 

5 

I 

5 

1     6 

- 

- 

7 

I 

6 

8 

- 

- 

5 

0 

S 

5      7 

- 

- 

7 

0 

4 

en 

9 

- 

- 

4 

3 

4 

ss      8 

_ 

. 

6 

3 

3 

10 

- 

- 

4 

2 

5 

•i    0 

^ 

_ 

6 

2 

2 

^i^ 

II 

- 

- 

4 

I 

6 

18c 


»  B.  ftands  for  barrels,  F.  for  fiiklns,  G.  for  gallons. 

A  a  By 


1 8  2  75^  Practice  of  B  r  e  w  i  n  g. 

By  the  foregoing  table,  it  is  fcen  that  my  great  copper  hoUs 
nearly  9  barrels  of  water  to  biafs,  and  as  the  difference  of  the 
volume  between  boiling  worts  of  mofl  denominations  and  cold 
water,  is  nearly  as  7  to  9,  the  quantity  it  will  yield  of  boiling 
woris  will  be  but  7  barrels.  The  diameter  of  this  copper  juft 
above  brafs,  is  68  inches,  at  a  medium,  and  at  that  mean  it 
holds  1 2  gallons  7  pints  of  cold  water  or  nearly  1 1  gallons  of 
boiling  worts,  upon  an  inch. 

Hops  macerated,  by  being  twice  boiled,  take  up  for  every  6 
pound  weight  a  volume,  in  the  copper,  equal  to  4  gallons  and 
4  of  water  or  a  pin. 

In  a  copper,  the  gauges  of  which  have  juft  been  fet  down, 
it  is  required  to  know,  what  number  of  inches  a  length  of  24 
barrels  muft  go  cut  at,  with  1 5  pounds  of  hops,  the  guile  of 
beer  to  be  brewed  at  2  woris. 


■X-  **  •«• 

^  ^■^  ^ 


24 


Hi  Practice  (^/'Brewing.  f S^ 

24  barrels,  length  of  beer. 
1 4  barrels,  for  two  full  brals. 


10 

34  numbers  of  gallons  to  a  barrel  accounted 

by  the  excife,  out  of  the  bills  of  mortality 


40 

hops  twice  put  in  15  lb.  is  30 

30 

6  lb.  [  30 

340 

gallons  of               22 

5 

boiling  wort 

equal  to  gallons               4  /- 

upon  an  inch  11  [  362 

5  5! 

33  inches  above  brafs,  the  2  worts  to  go  out 
together. 

When  3  worts  are  boiled,  the  amount  of  three  full  braf- 
fes  muft  be  deduced  from  the  length  ;  and  as  the  hops  go 
into  the  copper  three  times,  they  become  more  macerated,  and 
take  up  much  lefs  room.  The  proportion  is  then  nearly  of  1 8 
pounds  of  hops  for  each  4  gallons  4.. 

Thus  in  coppers,  which  have  never  been  tried  or  ufed,  we 
are  able,  by  the  gauges  alone,  to  determine  our  lengths;  but 
as  their  circumferences  are  not  always  exadt,  and  the  worts  are 
of  ver)'  different  ffrengths,  we  fhould  never  negleft  fuch  tryals, 
as  may  bring  us  nearer  to  accuracy  and  truth. 

A  a  2  SECTION 


i  84  72>g  Practice  0/ Brewing. 

SECTION    VIL, 
0/  B  O  I  L  I  N  G. 

«^@.^  T  has  been  a  quellion,  whether  boiline:  is  necef- 
;^  ■  T  ■  i'  fary  to  a  wort ;  but  as  hops  are  of  fo  refinous  a 
jLii-       •?': Jw'  quality,    that   the  whole   of  their  virtues  is   not 

<^@>^  yielded  by  extradtion,  decodtion  or  boiling  is  as 
needful  as  the  plant  itfelf,  and  is,  together  with  fermentation, 
produ6live  of  that  uniformity  of  tafte  in  the  compound,  wliich 
conftitutes  good  beer. 

Worts  are  compofed  of  oils ,  falts ,  water ,  and  perhaps 
fome  fmall  portion  of  earth,  from  both  the  malt  and  hops.  Oils- 
are  capable  of  receiving  a  degree  of  heat  much  fuperior  to 
falts,  and  thefe  again  furpafs  in  this  refped  the  power  of  water. 
Before  a  wort  can  be  fuppofed  to  have  received  the  whole  of 
the  fire  it  can  admit  of,  fuch  a  degree  of  heat  muft  arife,  as 
will  be  in  a  proportion  to  the  quantity  of  the  oils,  the  falts  and 
the  water.  When  this  ha2)pens,  the  wort  may  be  faid  to  be 
intimately  mixed,  and  to  have  but  one  tafle.  The  fire,  made 
fiercer,  would  not  increafe  the  heat,  or  more  cxaftly  blend 
together  the  conflituent  parts ;  this  purpofe  once  obtained,  the 
boiling  of  the   worts  is  completed. 

It  follows  from  thence,  that  fome  worts  will  boil  fooner  than 
others,  receive  their  heat  in  a  Icfs  time,  and  be  faturated  with  lefs 
fire ;  but,  as  it  is  impoffible  and  indeed  unneceflary  to  eftimate 

exactly 


7le  Practiceo/'Brewing.  185 

exactly  the  quantities  of  oils,  falts  and  water  contained  in  each 
different  wort,  it  is  out  of  our  power  to  fix,  for  any  one,  the  de- 
gree of  heat  it  is  capable  of.  This  renders  the  thermometer  in  this 
cafe  ufelefs,  and  obliges  us  to  depend  entirely  on  experiment, 
and  to  obferve  the  figns,  which  accompany  the  aft  of  ebullition. 

Fire,  as  before  has  been  mentioned,  when  adling  upon 
bodies,  endeavours  to  make  its  way  through  them  in  right 
lines.  A  wort  fet  to  boil,  makes  a  reliftance  to  the  effort  of 
fire,  ir»  proportion  to  the  different  parts  it  is  compofed  of.  The 
watery  particles  are,  it  is  imagined,  the  firfl,  which  are  fatu- 
rated  with  fire,  and,  becoming  lighter  in  this  manner,  endea- 
vour to  rife  above  the  whole.  The  falts  are  next,  and  lafl 
of  all  the  oils.  From  this  ftruggle,  proceeds  the  noife  heard, 
when  the  worts  iirft  boil,  which  proves  how  violently  they 
are  agitated,  before  the  different  principles  are  blent  one  with 
an  other.  While  this  vehement  ebullition  lafls,  we  may  be 
fure  that  the  worts  are  not  intimately  mixed,  but  when  the 
fire  has  penetrated  and  united  the  different  parts,  the  noice 
abates,  the  worts  boil  fmoother,  the  fleam,  inffead  of  clouding 
pvomifcuoufly  as  it  did  at  firft  round  the  top  of  the  copper, 
rifes  more  upriglit,  in  confequence  of  the  fire  pafTing  freely  in 
diredl  lines  through  the  drink,  and  when  the  fiercenefs  of  the 
fire  drives  any  part  of  the  drink  from  the  body  of  the  wort, 
the  part  fo  feparated  afcends  perpendicularly.  Such  are  the 
ligns,  by  which  we  may  be  fatisfied  that  the  firft  wort,  or 
the  llrongefl  part  of  the  cxtrads,  has  been  fo  affeded  by  the  fire 
as  to  become  nearly  of  one  taflc.     If,  at  this  time,  it  is  turned 

out 


i86  77je  1^  R  A  CT  1  CE  ^Brewing. 

out  of  the  copper,  it  appears  pellucid,  and  forms  no  confidcr- 
able  fediment. 

The  proper  time,  for  the  boiling  of  the  worts,  has  hitherto 
been  determined,  without  any  regard  to  thefe  circumftances ; 
hence  the  variety  of  opinions,  on  this  fubjedt,  greater  perhaps 
than  on  any  other  part  of  the  procefs.     While  fome  brewers 
would  confine  boiling  to  fo  fhort  a  fpace  as  five  minutes,  there 
are  others,  who  believe  two  hours  abfolutely  requifite.     The 
firfl  allcdge,  that  the  flrength  of  the  wort  is  loft  by  long  boil- 
ing ;  but  this  argument  will  not  hold  good  againft  the  expe- 
riment of  boiling  worts  in  a  ftill,  and  examining  the  colleded 
fleam,  which  appears  little  elfe  than  mere  water.     Thofe,  who 
continue  boiling  the  iirft  wort  a  long  time,  do  it  in  order  to 
be  fatisfied,  that  the  lire  has  had  its  due  cfFed,  and  that  the 
hops  have  yielded  the  whole  of  their  virtue.     They  judge  of 
this,  by  the  worts  curdling,  and  throwing  out  flakes  like  fnow. 
If  a  quantity  of  this  fediment  is  colleded,  it  will  be  found  to 
the  tafte  both  fvveet  and  bitter,  and  if  boiled  again  in  water, 
the  decodion,  when  cold,  will  ferment  and  yield  a  vinous  li- 
quor.    Thefe  flakes,  therefore,    contain  part  of  the  ftrength 
of  the  wort;  they  confift  of  the  firftand  choiceft  principles  of 
the  malt  and  hops,  and  by  their  fubfiding,  become  of  little  or 
no  ufe. 

It  appears  from  thefe  circumflanccs,  that  boiling  a  firft  wort 
too  fliort  or  too  long  a  time  is  equally  detrimental,  that  diffe- 
rent worts  require  diiTerent  times,  and  that  thefe  limes  can  only 

be  fixed  by  obfervation. 

The 


T%z  Practice   (t/Bre  WING.  187 

The  firfl:  wort  having  received,  by  the  afliftance  of  the  fire, 
a  fufficient  proportion  of  bitter  from  the  hops,  is  feparated 
therefrom.  The  hops  being  deprived  of  their  virtues,  are,  on 
the  other  hand,  inriched  with  fome  of  the  ghitinous  particles 
of  the  malt.  They  are  afterwards  a  fecond  and  fometimes  a 
third  time  boiled  with  the  following  extradions,  and  thereby 
divefted,  not  only  of  what  they  had  thus  obtained,  but  alfo  of 
the  remaining  part  of  their  prefcrvative  qualities.  The  thin- 
nefs  and  fluidity  of  thefe  iaft  worts  render  them  extremely  pro- 
per for  this  purpole.  Their  heat  is  never  fo  intenfe  as  that  of 
the  firft  wort  when  boiling  ;  becaufc  they  confift  of  fewer  oils 
and  are  incapable  of  receiving  fo  great  a  degree  of  heat.  This 
deficiency  can  only  be  made  up  by  doubling  or  tripling  the 
fpace  of  time  the  firft  wort  boiled,  fo  that  what  is  wanted  in 
the  intenfenefs  of  the  heat  be  fupplied  by  its  continuance. 

The  following  table  is  conftmdled  from  obfervations  made 
according  to  the  foregoing  rules. 


A  Table 


X.88 


7%e  Practice  ^Brewing. 


•»«  M'"w  ■■*.^  i^»  tu*  »]»  »^»  *  <^  -^  *r  *?  *?  ^  *r  1!*  •!*  *r  "j*  f*  **»*»•<«  vj**^* 

A  Table  fliewing  the  time  each  wort  requires  to 
boil  for  the  feveral  forts  of  beer,  in  every  feafon. 


Brown  beer,  keeping 

pale  ftrong 

Small  beer. 

^■' 

and  keeping  fmall  beer. 

•» 

r 

hours  hours  hours. 

hours 

hours  hours. 

35° 

-     I     - 

2     -    4 

■r 

I       -      2 

.S 

40 

-     I     - 

2     -    4 

t 

I       -      2 

s 

45 

-     I     - 

2     -    4 

t 

I       -       2 

o 

50 

-     I     - 

2     -     4 

c 
T 

1-2 

55 

-     I     - 

2    -    4 

n  - 

3 

60 

-     2     - 

4    -     0 

li  - 

3 

I    wort  s  wort  •  3  wort 

I  wort 

1  wort  3   woit. 

imber 


hours 


1 


3 
T 


Burton 


after    I  fmall  after 
amber  I      amber 


h.ours  I  liours 


hours. 

2 

2 
2 

2 
2 

2 


It  may,  perhaps,  be  objedled,  that,  by  a  long  boiling  of  the 
laft  worts,  the  rough  and  auftere  part  of  the  hops  may  be  ex- 
traded,  and  give  a  difagreeable  tafte  to  the  liquor;  but  let  it 
be  obferved,  that,  this  only  happens,  either  in  beers  long  to  be 
kept,  or  in  fuch  as  are  brewed  m  very  hot  weather.  In  the 
lirft  cafe,  the  roughnefs  wears  of  by  age,  and  grows  into 
ftrength,  and  in  the  lart,  it  is  a  check  to  the  pronefs  mufls  have 
in  fuch  feafons  to  ferment.    . 


*  When  there  arc  but  two  worts  in 
brown  ftrong,  keeping  ftrong,  keep- 
ing pale  &n%U,  or  common  fmall,  the 


boiling  is  to  be  obferved  as  marked  for 
the  fecond  and  third  worts. 

One 


^e  Practice^Brewino."  'i8^ 

One  obfervation  more  is  nccefTary  under  this  head ;  moft  cop- 
pers, efpecially  fuch  which  are  made  In  London,  and  fet  by  , 
proper  workmen,  wafte  or  fleam  away,  by  boiling,  about 
three  or  four  inches  of  the  contained  liquor,  in  each  hour. 
The  quantity  wafted  being  found  on  trj'al ,  and  knowing 
how  much  water  the  copper  holds  upon  an  inch,  the  quantity 
loft  by  boiling  in  each  brewing  may  eaiily  be  eftimated. 


X 


Bb  SECTION 


1 90  -l^he  PVac't  Ice  d/*  B  r  b  w  fV  g? 

SECTION     VIII. 

_       Of  ibe  QIJ  AN  TIT  Y   of  WATER  'wapJ;  and  of  de 
application  of  the  preceding  rules  to  iiao  different 
prccejjes  of  brewijjg, 

-^•J^#4?^-«-  A  S  T  E  water,  hi  brewing,  is  termed  that,  which, 
%  -f  Ti/^^  ^  thouo-h  of  fervice  in  the  procefs,  yet  does  not  re- 
k  ;£(~°-,<s;  %  main  in  the  beers  or  ales  when  made.  Under  that 
-a-l!s^^'^  5^;-  head  is  comprehended  tlie  water  fteemed  away  in 
the  boiling  of  the  worts ;  that  which  is  loft  by  heating  for  the 
cxtrads ;  that  which  the  utencils  imbibe  when  dry ;  that  which 
ncceffarily  remains  in  the  pumps  and  underbade  ;  and  more 
than  all  the  water  which  is  retained  in  the  grift.  The  fixing 
to  aminute  exadnefs  how  much  isthus  expended,  is  both  impof- 
fible  and  unneceffary.  Every  one  of  the  articles  juft  now 
mentioned  varies  in- proportion  to  the  grift,    to  the  lengths  jj 

made,  to  the  conftruflion  and  order  of  the  utencils,  and  to  the  ■■ 
time  employed  in  making  the  beer.  To  thefe  different  caufes  " 
of  the  fteam  being  lefTened  or  increafed,  might  moreover  be 
added  every  change  in  the  atmofphere.  However,  as,  upon 
the  whole,  the  quantity  of  water  loft  varies  from  no  reafon  fo 
much  as  from  tlic  age  and  drynefs  of  the  malt,  experience  is  in 
this  cafe,  our  fole  and  fureft  guide.  I  have,  in  the  follow- 
ing table,  placed  under  every  mode  of  brewing,  how  much  I 
have  found  neceffary  to  allow  for  this  wafte. 

Brown 


J 


7'h&  Practice   o/"  Brew  inc.  igi 


Brown  ftrong  and  pale  ftrong  beers. 

Barrels  pins. 

For  old  malts  allow       •^-.----       ij?  per  quarter 

For  new  *  malts     -,^-'----         20  per  quartc 

fll  cii  -^      ^       , 

Keeping  fmall  and  common  fmall  beers. 
For  either  ne^v  or  old  malt  allow    -     -       24  fer  quarter 

Amber  or  pale  ales. 
For  either  new  or  old  malt  allow     -     -       14  per  qnartcr 

Keeping  fmall  or  common  fmall  after  amber. 
Allow  for  wafte.      -------       02  per  quarter 

It  is  now  time  to  begin  ,the  account  of  two  brewings,  which 
admit  of  the  greateft  variety,  both  in  themfelves,  and  in  the 
feafon  of  the  year.  The  fame  procefles  will  be  carried  on, 
in  the  fequel  of  this  work,  until  they  be  completed. 

On  the  I  oth  of  July  a  brewmg  for  common  feiall  beer  Is  to 
be  made  with  6  quarters  of  malt. 

•  By  new  malt,  I  underftand  fuch,  Iiaving  laid    more    than    a   fufficient 
-ms  has  not  loft  the  whole  of  the  heat  time  to  be  thoroughly  unprefled  there- 
received  on  the  kiln,  and  by  old  fuch,  with, 
as  is  of  equal  heat  with  the  air,  by 

B  b  2  By 


Tigz  V!he  Practice  ^Brewing. 

B\'  page  1 2  7  the  medium  heat  of  tlie  air  at   7      .         , 
■^  r  t,^       J  c      ^Q     degree* 

this  time  is       ___-----         3 


By  page   144  the  malt  10  be  be  ufed  for  this  . 

piirpofe  fliould  be  in  drynefs  at.      -     -      f       >5  ^ 


lis  1 


By  page  172  the  proper  quantity  of  new  hops  is  6  pounds /^r 
quarter.  The  length,  according  to  the  excife  gauge  without 
the  bills  of  mortality,  may  be  rated  at  5  barrels  4-  per  quarter, 
or  from  the  whole  grift:  at  30  barrels  ^. 

By  page  183,  the  inches  required  In  the  copper,  to  bring 
out  this  length,  at  2  worts,  will  be,  for  coppers  as  gauged  page 
i8i,  56  inches  in  the  2  worts  above  brafs. 

The  ftate  of  this  part  of  the  brewing  is  therefore ; 

Six  quarters  of  malt  dried  to  130  degrees,  36  pounds  of  hopg 
fcr  30  barrels  %  to  go  out  3156  inches  above  brafs. 


30^ 

Length 

1 

r  Boiling  by  page  i  %% 

<    I  wort  I  hour  4  or  5  inches 

5t 

(_  2  wort  3  hours  or  9  inches 

15 

wafte  water  page  191 

51    barrels;  whole  quantity  of  water 
to  be  ufed. 

And  by  page  153  we  find  the  heat  of  the  firft  extra(5l  to  be 
151  degrees,  and  the  heat  of  tlie  lafl  183  degrees. 

The 


*The   Practice  <?/ Brewing.  ig^ 

The  other  brewing,  of  which  I  purpofe  to  lay  down  the  pro- 

cefs  in  this  treatife,  is  one  for  brown  beer  or  porter  of  1 1  quarters 

of  malt,  to  be  brewed  on  the  20th  of  February. 

By  pngc   12  7  the  medium  heat  of  the  air  at    1  , 

...       7  >       40    degrees 

this  time  is--------         3 

By  page  1 55  the  malt  for  this  purpofe  fhould  beat  ^      138    degrees 

By  page  171  the  quantity  of  hops  is  i  2  pounds  ^^r  quarter. 
The  length  I  would  fix  for  this  liquor,  according  to  the  cxcife 
gauge  without  the  bills  of  mortality,  is  2  barrels  and  4  pins 
from  a  quarter,  or  from  the  whole  grift  27  barrels  4-. 

By  page  183  the  inches  required,  in  a  copper,  fuch  as  I 
have  fpecified  page  181,  to  bring  out  this  length  at  3  worts, 
are  29  above  brafs. 

The  ftate  of  this  brewing,  fo  far  as  we  have  confidered  it,  is 
therefore  11  quarters  malt  dried  to  138  degrees,  132  pounds 
of  hops  for  27  barrels  ^  to  go  out  at  29  inches  above  brafs, 

274-      barrels  the   length 

boiling  by  page  i88 

1  wort  I   hour  or  4  inches 

2  wort  2  hours  or  6  inches 
8  4^    *"  3  wort  4  hours  or  1 2  inches 

1 8  w^afte  water  page  191  old  malt 

I  \fer  quarter 

54  barrels,  whole  quantity  of  water  to 
be  ufed 

And  by  p-ige  1 57  we  find  the  heat  of  the  firft  extrafl  to  be 
144  degrees,  and  the  heat  of  the  laft  extract  1 62. 

SECTION 


\ 


194-  '^^^  P  R  A  t  T  1  C  E    <?/"  B  R  E  W  I  N  G. 

SECTION     IX. 

Of  the  DIVISION  of  th  W ATE?,  for  th  r  fpeBhe 
V\'  O  R  T  S,  <ind  MASHES,  end  of  that  of  the  heat  ade- 
quate to  each  of  tbefe. 

«.^«^K  HAT  the  whole  quantity  of  w'ater,  as  well  as  tjiat:  of 
^  T  Ij  l^eat,  required  in  any  brewing,  ought  not  to  be  ap-f 
^^  «  plJed  at  once  to  the  grift,  is  obvious,  both  Iron? 
reafon,  and  from  the  example  of  nature,  who,  m 
forming  the  juice  of  the  grape,  divides  the  procefs,  and  in* 
creafing  fucceffively  botli  the  moifture  and  the  heat,  gives 
time  to  ea'-h  degree  to  have  its  complete  effed.  A  dnilion  of 
the  w::ter  and  heat  applied  to  the  grift  is  equally  ne,cetlavy,  but 
previous  to  this  divilion  the  following  genera}  rules  may  be 
laid  down. 

The  grift  is,  if  poftlble,  at  no  time,  to  be  left  with  iefs 
water  than  what  will  cover  the  malt,  and  put  all  its  parts  in 
adlion.  In  the  firft  mafhec  for  ftrong  bc;er,  an  allowance  is  to 
be  made  for  as  much  water  as  the  grift  will  imbibe ;  and  laftly 
the  whole  quantity  of  water,  ufed  in  brewing,  fliould  be  divid- 
ed, according  to  fome  proportion  analogous  to  that  of  the  de- 
grees of  heat. 

Procefles  for  brewing  are  carried  on,  either  with  one  cop- 
per, or  with  two.     Though  the  firft  of  thefc  methods  is  al- 

moft 


'The  Practice<?/"Brewing.  195 

moft  out  of  ufe,  it  may  be  neceflary  to  give  an  example  or  two 
of  the  divifion  of  the  water  ufed  in  this  cz.iQ. 


s\ 


in  brewing  with  one  copper,  fcarcely  more  than  three  maflies 
can  be  made  ;  otherwife  the  time  taken  up  in  boiling  the  worts 
and  preparing  the  fubfequent  waters  for  extradion  would  be  fo 
long,  as  to  caufe  the  grifl  to  lofe  great  part  of  its  heat,  and 
perhaps  become  four.  The  whole  water  required  might  na- 
tyrally  be  divided  into  three  qqual  parts,  was  it  not  for  the 
quantity  imbibed  in  the  iirft  mafli ;  but,  as  in  this  way  of 
brewing,  the  beft  m.anagement  is  to  make  the  firft  wort  of  one 
fnalli  aindthe  fecond  wort  of  the  other  two,  it  will  be  found  ne- 
chKhry  to  allow,  for  the  firfl  cxlrafting  water,  four  parts  out  of 
feven  of  the  whole  quantify  required,  and  to  divide  the  re- 
mainder equally  for  the  other  two  maflies.  Thus  if  the  whole 
qttantityof  water  required  was  51  barrels,  the  lengths  of  th» 
cxtrafting  waters  would  be  as  follows ; 

I  Liquor  2  liquor  3  liquor. 

29   ■  ■'"■        '  •  1 1 ■  II  barrels, 

1  Wort  * "    '  .^   .    - 1.,    m^^ 

2  Wert. 

The  water  imbibed  and  retained  by  the  malt  is  allowed  for 
in  this  conputation,  which  will  be  found  juft  to  every  purpofe, 
£or  fmall  beer  brewed  in  one  copper  only. 

■'  But  in  ftrong  beers  and  ales,  with  tliree  maflies,  whether 
-brewed  at  one,  two  or  three  worts,  the  cafe  will  be  fomewhat 
-different,  as  care  fhould  always  be  taken  to  refcrvc  for  every 
•:.  .  niafli 


196  Tie    Pr  A  C  T  I    CE    0/  B  R  E  VV  I  N  G. 

mall\  a  fuflkient  quantity  of  water  to  apply  to  the  grift.  For 
this  rcafon,  no  greater  proportion  ought  to  be  nfed  in  the  firft 
mafh  than  that  of  three  parts  out  of  feven,  as  the  volume  of  the 
malt  is  in  a  greater  proportion  to  the  quantity  of  water  than  in 
the  preceding  cafe.  If,  therefore,  the  whole  quantity  of 
water  ufed  was  "^^^  barrels,  the  length  of  the  liquors  would  be; 


I  Liquor 

J5  - 


1  liquor 


ro 


3  liquor. 

—  JO  barrels. 


In  general  employing  only  one  copper,  is  allowed  to  be  bad 
management,  as,  in  fome  part  or  other,  however  the  procefs 
is  well  contr'ved,  the  bufinefs  muft  ftand  flill,  and  confequent- 
ly  the  extrads  be  injured  by  the  air,  continually  affecling  them. 
The  beft  and  moft  ufual  pradice  is,  on  this  account,  to  brew 
with  two  coppers.  Other  rules  are  here  necefiary  to  be  ob- 
ferved,  and  1  fl\all  be  more  particular  in  the  explanation  of 
them. 

When  a  brewing  is  to  be  boiled  off  in  one  entire  wort,  as  in 
fine  ales,  no  other  divifion  of  the  quantity  of  water  ufed  is  re- 
quired than  into  two  equal  parts  ;  but,  when  beers  are  intended 
to  be  made,  as  they  commonly  are,  at  two  worts,  the  water 
mufl:  firfl:  be  proportioned  to  thefe,  and  each  of  the  parts  be 
eqnally  divided  for  the  feveral  mafhes,  which  are  to  form  the 
worts.  Experience  has  fhewn,  that  four  fevenths  of  the  whole 
■water  fhould  be  applied  to  the  firft  wort,  and  the  remainder 
three  fevenths  to  the  fecond.  This  will  conftantly  be  found 
to  anfwer  our  purpofe,  and  ought  alfo  to  dired  us  in  the  divi- 
fion 


I'he   P  R  A  c  T  I  c  E   (t/  B  R  e  W  I  N  G.  197 

fion  of  the  exfracfting  heat.  Thus,  if,  as  in  the  beforemen- 
tioned  guile  of  fmall  beer  (page  192,)  51  barrels  be  the  whole 
quantity  of  water  ufed, 

4 
7  [  204 


29  barrels  will  be  the  length  of  the 
fir  A:  wort,  and  22  barrels  that  of  the  fecond. 

The  laft  extrafling  heat  for  this  procefs  being     -     1  S3  degrees 
and  the  firft     -------____     151  degrees 

their  difference    -     -     -      32  degrees 
muft  be  proportioned  in  the  fame  manner       -     -        4 

7  [j28 

I  S  degrees 
therefore  ought  to  be  added  to  the  heat  of  the  firfl:  wort,  and  1 4 
desrrecs  the  remainder  of  the  difference  is  to  be  added  to  the  heat 
of  the  laft.  As  both  the  water  for  the  maflies  ahd  the  increafed 
heat  are  to  be  equally  divided,  the  length  and  heat  of  each  ex- 
tract will  be  as  follows  : 

Heat  151°  169'  176*  183' 

*lengthi4Y  144-  11  11 

liquor     I                              234 
y y —  i«J  <^. ^ » 

1   wort  2  wort. 

•  By   giving  to  the  firft  wort,   one  ]y  that  the  juftnefs  of  the  procefs  depends 

ff  venth  pa:  c  more  of  the  water  than  to  fo  is  It  right  to  add  four  fevcnths  of  th; 

the  laft    wort,    a   proj^er   allowance  is  he.it  to  the  fsconJ  niafh  the  firft  extraft 

made  for  what  is  iir.bibed  by  the  malt  being  fi'xd  on  j'rlpicii'Ics  before  recited. 
uled  as  it  is  on  nuality  of  the  extca^t  on- 

C  c  This 


1 9S  TTte  Practice  0/  B  r  e  w  i  n  g. 

This  rule  conftantly  takes  place,  when  there  are  but  two  wortf 
either  of  llrong  or  of  fmall  beer ;  but  if  the  benefit  of  the  drink, 
or  the  fmallnefs  of  the  utencils,  obliges  us  to  carry  on  the  procefs 
with  three  worts,  thefe  proportions  muft  neceffarily  be  altered, 
and  the  following  have  in  that  cafe  been  found  moft  advantageous. 

The  firft  and  fecond  wort  ought  to  have  two  thirds  of  the 
water  ;  the  firft  wort  two  thirds  of  tlals  quantity,  the  fecond  the 
remainder  of  this,  and  the  third  wort  one  third  part  of  the 
whole. 

Porter  or  brown  beer  is  the-  fort  of  drink;  in  which  this  dlvi- 
lion  is  mofl  commonly  obferved.  Let  the  whole  quantity  cf 
water  to  be  ufed  be  that  of  the  brewing,  of  which  the  elements 
have  been  laid  down,  Cpagc  193,)  or  54  barrels. 

54 

2 


3  [  108 


3^ 
2 


3  [    72 


24  barrels  of  water  for  the  firft  wort 

12  barrels  for  the  fecond  wort 
>■        .  .    -     — ' 

1 S   barrels  for  the  third  wort. 
i4 


I'le  Practice   <?/"  Brewing,  199 

The  laft  extrading  degree  for  this  drink  is     1 62 
the  firft    -----_«__-i44 

iStheirdiiFcrencc 


3  [  3^ 

12 

2 

3  L  24 

8  degrees  to  be 
added  to  the 
firft  extraft- 
ing  heatj  to 
make  up  that 
of  the  fe- 
cond  mafh. 

4  degrees  for  the 
fecond  wort. 

6  degrees  for  the 

— —  third  wort. 
18 

A  grift  of  II  quarters  of  malt  is  too  large,  to  admit  of  the 
water  allowed  for  the  firft  wort  to  be  equally  divided  between 
the  firft  and  fecond  mafti,  and  the  extraction  could  not  proper- 
ly be  formed,  if  the  firft  heat  of  1 44  degrees  was  not  allowed 
to  take  place ;  therefore,  rather  than  ufe  the  whole  24  barrels 

C  c  2  i» 


2C0  Tloe  Practice    (?/"Brewing. 

in  one  mafh,  with  the  additional  8  degrees  of  heat,  a  fuffi- 
cient  quantity  only  mull  be. applied  to  the  firft  mafh,  both  fo 
work  it  and  to  get  as  much  of  the  extract  to  come  down  as  will 
fave  the  bottom  of  the  copper,  it  is  to  be  pumped  into.  By  this 
management,  there  will  be  enough  left  to  form  the  fecond 
cxtrad:  with,  or  what  by  tlie  brewers  is  termed  the  piece  liquor. 
The  exad  quantity  of  water  the  firft  maili  Ihould  have,  might 
be  referred  to  the  following  fe6Vion,  but  the  order  we  have 
laid  down  will  excufe  our  anticipating  thereon. 

It  has  been  found,  and  will  hereafter  be  pruved,  that  a  vo- 
lume of  1 1  quarters  of  malt,  dried  to  138  degrees,  is  equal  to 
6y,  II  barrels  of  liquid,  that  malt  will  require  twice  its  volume 
of  water  to  wet  it,  and  that  this  quantity  is  retained  after  evciy 
tap  is  fpent. 


^11 


the  Practice  0/ Brewing.  201 

6, 1 1  Barrels,  volume  of  the  1 1  quarters  of  malt 
3 


18,33 
6,1 1 


12,22  barrels  of  water  imbibed  by  the  grift 

24,30  whole  quantity  of  water  allowed  for  the  firft  wort 

3  [   11,78  extradl,  which  will  be  yielded  from  the  firft  and  fe- 

3,92       cond  mafti  length  of  the  firft  piece,  which  is  fufti- 

•  cient  to  favc  tlie  copper 

3'92 
12,22  quantity  imbibed  as  above 


16,14  quantity  of  water  for  the  firft  mafli 
7,S6  quantity  of  water  for  the  fecond  mafli. 

24,00 

The  feveral  lengths  of  the  water  for  each  mafh,  and  the 
heats  proportioned  to  them  will  confequently  be  as  follows  : 


heat  144.° 
length  16* 

8 

156^ 
12 

159° 
9 

162* 
9 

liquor     i 

2 

3 

4 

5 

I   wort  ^  wort  3  wort. 

Thus  having  fliewn  how  to  alcertain  the  quantities  of  the 
mult,   the  hops,  the  water  and  the  heat  to  be  ufed,  and  to 

•  Here,  and  in  many  other  places,  fmall  fraiHions  have  been  negleded. 

propor- 


201  7%S'  F'k  A  C'T  I  C  E    d/  B  R  E  W  I  N  G» 

proportion  them  to  each  ortier,- ks  the  good  or  bad  properties  of 
beers  arifc,  from  the  extrads,  and  fire  is  the  governing  agent, 
we  mufl  now  feek  the  means  to  adminifter  the  right  portion  of 
heat,  and  fo  to  temper  the  water  that  is  to  foim  the  extrafts,  as 
not  to  be  difappointed  of  our  intentions.  In  the  calculations  mad^ 
for  this  pnrpofe,  not  only  the  water  in  the  copper,  but  the 
value  and  effcd  of  the  grift,  as  to  heat  and  cold,  mjift  be  con- 
fidered.  The  propf  of  our  fyc^efs.  pan  be  a£certaiaed:by  no 
other  means,  tl^an  by  obfervations  m9:de  with  the  thermometer 
placed  in  the  extradl,  in  the  neareft  part  it  is  to,  and  .as  it  comes 
from,  the  malt,  viz,  at  the  cock  fixed  in  the  mafh  tun,  to  con- 
vey the  liquor  to  the  underback,  in  order  to  its  being  pbmp- 
ed  up  into  the  copiper,  and  tljere  joined  to  the  hops."^     7~ 


•Ji;     **     ■«• 


M 


\)i  ibv-TiA 


SECTION 


y^^' pR  A  c  ri  CE  o/"  Brewing.  203 


#<?^ 


■iS^ST'Zr^^ 


SECTION     X. 

jiin  enquiry  into  the  Volume  e/"M  ALT,    in  order  to  reduce  the 
G  R I S  T  ./o  a  common  meafure. 

^L^^P^  H  E  jrallon ,  by  which  malt  is  meafnred ,  is 
•  T  X^  exadly  of  the  fame  capacity  with  that,  which  is. 
•j^  35  ^  ^j-  ufed  for  beer  or  water.  The  quarter  of  malt  con- 
'^^^^  tains  64  gallons  of  this  meafure,  and  the  barrel, 
within  the  bills  of  mortality,  according  to  the  gauges  ufed  by 
the  cxcife,  contains  3,6  gallons,  but  without  the  bills,  34  ;.* 
though  the  firft  quantity  is  the  meafure  foi"  fale  throughout  the 
kingdom.  Hence  it  would  appear,  that  proportioning  the  grain 
to  the  barrel  of  water  would  be  no  difficult  undertaking.  This 
however  is  fo  far  from  being  the  cafe,  that,  after  having  made 
ufc  of  fcveral  calculations  to  help  us  to  tlie  true  proportions,  we 
fliall  find,  that  they  want  the  corroborating  proofs  of  adual  ex- 
perience, before  they  can  be  intirely  depended  upon. 

The  ultimate  parts  of  water  are  fo  ver>'  fmall,  as  to  make  this, 
as  well  as  all  other  liquids,  ap])ear  to  the  eye  one  continued 
uniform  body,  without  any  interilices.  This  cannot  be  /aid  of 
malt  laying  together^  citiier  whole,  pr  ground  ^  therq  are?  num- 
bers of  vacancies  between  the  corns,  when  whole,  and  between* 
the  particles  vvlieni  ground,  fo  that  the 'real  volume  dcctjpfed 
by  any  quantity  of  malt  is  properly  no  more,  then  the  fpacc 

^vhieh 


!04  ^^    P  R  A  C  T  I  C  E:  ^  B  R  E  W  I  N  G^ 

lyhich   would  be  occupied  by  every  individual  corn,    either 
whole  or  cut  afundcr,  were  they  clofely  joined  together. 

To  determine  the  quantity  of  cold  water  to  be  added  to  that, 
which  is  brought  to  the  boiling  point,  (an  adt  by  the  brewers 
called  cooling  /'«,)  it  is  aieceflary  to  know,  what  proportion  a 
quarter  of  nialt  bears  to  the  meafure  of  a  barrel  of  water.  Se- 
veral operations  will  be  .found  requifite  to  come  to  this  know- 
ledge ;  viz.  to  take  feveral  gauges  of  different  brewings , 
more  cfpecially  in  the  firft  part  of  the  procefs ;  to  be  well 
acquainted  with  the  degree  of  dryncfs  of  the  malt  ufed,  the 
heat  of  the  firft  extradl,  and  .the  quantity  of  liquor  the  mafli  tun 
holds  upon  every  inch  ;  to  find  out  what  degrees  of  expan- 
lion  are  produced  by  the  different  degrees  of  heat  in  the  firfl 
mafli,  how  much  lefs  water  the  mafli  tun  holds  upon  an  incli 
wJien  hot,  than  it  does  ^vhen  cold  ,  Avhat  quantity  of  water  is 
lofl:  by  evaporation,  and  in  what  proportion  at  the  feveral 
terms  of  the  procefs.  In  order  to  put  this  in  practice,  the 
gauges  of  the  following  brewing' were  taken. 

5  quarters  of  malt  dried  to  125  degrees. 

B.*  F.  G. 

The  quantitv  of  water  ufcd  for  the  firfl  mafli  was  1223 

The  mafli  and  ^vater  g-auered  t02;ether  in  the  7  •     1 

,    »    °         ^^  ^25,  00    inches 

mafli  tun  juft  before  the  tap  was  fet.       -       J 

*  B.  (lands  for  barrels,  F.  for  fir-  Ions  arc  here  allowed  to  the  barrel,  in 

kins,    G.  for  gallons,  and   the   num-  compliance  to  the  cxcife  gauging,   as 

hers  pad  the  comma,  where  the  inches  thefc  calculations  were   made  without 

arc  exprefied,  for  decimals ;  34  gal-  the  bills. 

Allow- 


'TIjs  Practice  0/  B  r  e  vv  i  ^F  g.  205 

Allowance  for  the  fpace  under  the  falfe  bottom  boards  of  the 
mafh  tun,   as  near  as  could  be  computed       -      o,  66  inches 

The  goods  gauged  in  the  malli  tun,  after  the  firflrf  _  -nche* 
tap  was  fpent.      ___-----        t 

B.    F.    G. 
Firil:  piece  gauged  in  the  copper     -     -     -     -      B    o    i 


B.    F.    G. 
The  water  employed  for  the  fecond  mafh  was       1223 
The  grift  gauged  with  this  water  juft  before  )    ^^^  52  inches 
the  tap  was  fet       -------         \ 

And  juft  after  1  he  tap  was  fpent     -     -     -     -         ij,  63  inches 

B,     F.    G. 

The  firft  wort  confifting  of  thefe  two  pieces  ?    ,  ,    ^ 
gauged  in  the  copper-    -     -     -        -3 


,      -  .      -      -       .  B    F.  G. 

The  water  ufed  for  the  third  mafh  was      -     -  S  3   6 
Juft  before  the  tap  was  fet  the  grift  with  this   7  ^^   .     . 

gauged  in  the  mafh  tyn         -     -.    -_   -        j 

And  juft  after  the  tap  was  fpent     -     -,-     -  15,  20  inche? 


B.  F.  G. 
T*hc  water  ufed  for  the  fourth  mafh  was     -     -        836 
The  mafli  gauged  juft  before  the  tap  was  fet         24,  60  inches 
And  juft  after  the  tap  was  fpent     -     -     -     -        15,   1 6  inches 

The  heat  of  the  firft  extract  was  136  degrees,  to  which  ad- 
ding two  degrees,  for  what  is  loft  by  the  tap  fpending,  the  true 

heat  of  the  mafh  is  138  degrees. 

D  d  The 


2o6  *The  Practice  of  Brewing. 

The  firft  extrad,  before  it  is  blended  with  hops,  may  be 
eftiniated  to  be  nearly  equally  flrong  with  a  lirft  wort  of  com- 
mfjn  fmall  beer.  This,  Avhen  under  a  flrong  ebullition,  raifed 
the  thermometer  to  2 1 6  degrees,  and  feven  barrels  of  fuch  a 
wort,  when  boiling,  occupied  an  equal  fpace  with  nine  barrels 
of  cold  water,  at  theTiiean  temperature  of  60  degrees.  Now, 
if  the  degrees  of  expanfion  follow  the  proportion  of  thofe  of 
heat,  the  following  table  conflruded  upon  tliis  fuppofition  will 
fhew  how  many  barrels  of  cold  water  would  be  neceflary  to  oc- 
cupy the  fame  fpace  with  i^y^xi  barrels  of  wort  of  different 
heat. 


Degrees  of  heat 

barrels  of  cold  ' 

ivater 

barre 

lis  of  wort. 

216 

- 

-      _      _ 

9,00 

-      _      - 

- 

7 

206 

- 

-      -      - 

8,87 

_      -      - 

- 

7 

196 

- 

>      _      _ 

8,75 

_      -     - 

- 

7 

186 

- 

-      -      _ 

8,62 

_      -      - 

- 

7 

IJ-J 

- 

-      -      - 

8,50 

-      -      - 

- 

7 

167 

- 

-      _      - 

8,37 

-      -      - 

- 

7 

158 

- 

-      .      - 

8,25 

_    'iri-a 

- 

7 

148 

_  -  _  ■■  -  ~ 

8,12 

_  '-"  ■. 

- 

7 

138 

'- 

_      .      _ 

8,00 

—         —         ^ 

- 

7 

127 

- 

_      -      _ 

7.87 

-     _     - 

- 

7 

119 

- 

-      _      - 

7'75 

_     _     _ 

- 

7 

The  quantity  of  water  evaporated  in  a  brewing  is  more  con- 
liderablc  than  it  is  generally  apprehended  to  be ;  after  repeated 
trials,  I  have  found  that  what  was  loft  in  this  manner  amount- 
ed nearly  to  one  fifth. 

Nov? 


Tbe  Practice   0/ Brew  inc.  207 

Now  fiiice  the  heat  of  the  f.rft  tap  was  138  degrees,  and 
my  mafli  tun  holds  20,  25  gallons  upon  an  inch,  the  follow- 
ing pioportion  may  be  deduced  from  the  preceding  table. 

If    S 7 20,  5 

7,00 

■  ■  ^ 

8, CO  [  14175.00 

17,71   gallons,  and  this  is 
tlie  true  quantity  contained  in  one  inch,  at  a  heat  of  138  degrees. 

B.  F.  G. 
Tlie  quantity  of  water  ufed  for  the  firfl:  mafh  was  12  2  3, 
or  428  gallons,  of  which  one  fifth  is  fuppofed  to  be  fteamed 
away,  when  the  firft  liquor  is  gone  through  the  whole  procefs 
of  the  extraftion  :  but  as  the  gauges  of  the  malt  and  water  to- 
gether are  taken  before  the  tap  is  fet,  the  whole  evaporation 
ousht  not  to  be  deduced,  and  one  fixth  feems  to  be  a  fuflicient 
allowance  on  this  account.  We  may  therefore  fuppofe  357 
gallons  to  be  in  the  mafh  tun  at  the  time  of  gauging,  which 
number  being  divided  by  17,71  will  fhcw  how  many  inches 
are  taken  up  by  the  water  at  that  heat, 

I7>7^  [  357'^°oo  [  20,15- 
3542 


2800 

1771 

10290 

8S55 

1435 

D  d  2  Tlie 


The    Pr  A  C  T  I  CE     e?/"    B  R  E  W  I  N  G. 

The  mafh  ganged  juft  before  the  tap  was  fet     25,  00  inches 
Allowed  for  the  fpacc  under  falfe  bottoms      -        o,  66 


DeduCl  the  inches  taken  up  by  the  water    - 


2  5>  66 
20,   15 


Remainder  for  the  five  quarters  of  malt,  -  -  5>  51  inches 
or  i,ro  inch  for  one  quarter.  This  number  being  multiplied 
by  17,71  the  quantity  of  gallons  contained  upon  one  inch  at 
tliis  heat,  will  give  for  19,48  gallons  one  quarter  of  this  malt. 
There  now  remains  nothing  but  to  bring  a  barrel  of  water  of 
34  gallons  under  like  circumflances,  as  to  expanfion  and  evapo- 
ration, with  thele  19,48  gallons,  with  this  difference  only  that, 
as  the  proportion  required  is  at  the  time  the  water  and  malt 
firft  come  in  contadi,  and  not  after  the  malh  has  been  worked, 
a  lefs  allowance  for  fleaming  will  be  fufficient,  and  may  well  be 
fixed  at  one  feventh. 


If    7,00 


■■ 

■  *M 

—  8,00  ■ 
34 

3200 

-34 

,00 

2400 

7 

- 

272,00 

38,«5 

loft 

by 

fteam 

33,30  the  barrel  of  water  r(*duc- 
ed;  and  as  19,48  gallons,    under  the  fame  circumftances,  were 

found 


^n^e    P  R  A  C  T  I  C  E    (T/"  B  Jl  E  W  I  N  G.  SOQ 

found  equal  to  one  quarter  of  malt,  the  follov\  ing  divifion  will 
Ihew  the  proportion  between  them. 

1948 

13820 
13636 

Thus  in  malt  dried  to  125  degrees,  the  quantity  of  1,70 
quarters  is  required  to  make  a  volume  equal  to  34  gallons  or 
a  barrel  of  water  according  to  the  cxcife  gauging  without  the 
bills  of  mortality. 

The  more  the  malt  has  been  dried,  the  larger  the  interftices  are 
between  its  parts ;  the  quantity  of  water  it  admits  will  confe- 
quently  be  greater  than  what  is  abforbed  by  fuch  as  is  lefs  dry. 
More  of  this  laft  malt  will  be  neceflary  to  make  a  volume, 
equal  to  that  of  the  barrel  of  water  ;  and  every  different  degree 
of  drynefs  muft  caufe  a  variety  in  this  refpedt.  It  wdll  therefore 
be  proper  (o  repeat  the  operation  with  a  high  dried  grift. 

Gauges  of  a  brewing  of  8  quarters  of  malt  dried  to  140  degrees. 

B.    F.    G. 

The  water  ufed  for  the  firft  mafli     -     -     -     -     1 1    2  4 
Malt  and  water  gauged  together  in  the  mafh    7     ^    ^     inches 
jnft  before  the  tap  was  fet   -     -     -     -        3 

Allowed 


110  7%e  Practice  of  Brewing." 

Allowed  for  the  fpace  under  the  falfe  bottom   }  it  /  •    i 

'■  S-     o,    66  inclies 

of  the  mafli  tun  ------        3 

Goods  franked  in  the  mafh  tun  after  the  firft   }  /  •     i    „ 

^    '^  S.  22,    36  inches 

tap  was  fpent       -------        3 

B.    F.    G. 
Firil:  piece  gauged  in  the  copper    -     -     -     -       500 


-     -  '  B.   F.    G, 

The  water  for  the  fecond  marti  was      -     -     -     1124 
The  mafh  gauged  juft  before  the  tap  was  fet    -     35,  70   inches 
Juft  after  the  tap  was  fpent     --     -     -     -     22,   19  inches 

B.     F.    G. 
The  wort  made- of  thefe  twoprcces  gaiiged  in  ?  j„   ^  ^ 


the  copper 


;■■                                                                   -•  1.— 1  •-  B.   F.    G^ 

The  water  ufed  for  the  third  maflv  was-,  -  —  836           ; 

The  mafh  gauged  juft  before  the  tap.  was  fet  31,,  10     incheS; 

And  juft  after  the  tap  was  fjxMit ;'-:.-     -     -  2i,  77     inches; 

*  '  .III  III! 

B.   F.     G. 

The  water  ufed  for  the -fourth  ma%  was,  -.  83  6^.^^  ^,j 
The  mafli  gauged  juft  before  the  tap  was  fet  30,  50  inches 
And  juft  after  the  tap  was  fpent     -    --  '->  a'^iv  2I-,    60  inches 


''"'  .     .  The 


755^    Pr  AC  T  IC  E   e/"  B  RE  W  I  N  G,  211' 

The  heat  of  the  firft  extradt  was  1 42  degrees.     Now  by  the 
table  of  expanfions  (page  206.) 

If     8,05 —.7,00- 20,25 

-  ■  700 

8,05  [  1417500]   17,60  will  be  the 

895  .  real    quantity   of 

— — .--  water    upon    an 

61  ^'5"  •  inch  in  the  mafh 

56^35- '  tun,  when  heated 

■  ___-i::i  to  142  degrees. 
'  4900 

B.     F;  G. 

Quantity  of  water  in  the  firft  mafh     •      1 1  •  2  "4 

34 

.,1^ ..  '   44   ■ 

4 


r:u]   fW^^'t 


395 
Deduction  for  the  icvaporation  at  this     65,  83 

period,  one  fixth  -■■ 

329,   17  true  quantity 

of  the  water  for  the  firft  mafti,  which  muft  be  divided  by 

io  loJ-i&rjfi  enc  o]  :)n:!jIov  ni  I/srjp  ■      ^^^r 
U 


2 1 2  The  Practice    c/"  Brewing. 

the  real  quantity   of  water .  cont-ained  upon    an  inch  hi   tJie 
mafli  tun. 

iy,6o  [  329,1700  ]   18,70  inches  taken  up  in  the 
1760  mafli  tun  by  the  water  ufed  in 
^—         the  iirft  mafh. 

14080 


12370 
12320 

500 

The  mafh  gauged  juft  before  the  tap  was  fet  26,    25  inches 
A  Ho  wed  for  the  fpacc  under  the  falfe  bottoms  o,    66 


26,    91 

Inches  taken  up  by  the  water  of  the  iiril  mafh  1 8i    70 


Space  occupied  by  thefe'8  quarters  of  malt  8  [  8,  21    inches    of 

■  mafh  tua 

Space  occupied  by  orie  quarter     -     -    -      r,  02 

17,  60 


61  20 

I0  2''=''-    -'iu    ,-:.'i--:;jq 


17,9520    gallons  of 
water,  equal  in  volume  to  one  quarter  of  this  malt. 

If 


the  Practice^BrewingJ  aij 

If    7,00 S,o5- 34 

34 


3220 
2415 


7.00  [  ^-ll'l'^ 

39,10  cxpanfion  of  the  barrel  of  wa- 
ter, out  of  which  the  feventh  5,58    is  to  be  dedudted  for  evapo- 

.  ration, 

remains   33,52  for  the  barrel  of  water  reduced, 
which  the  quarter  of  malt  or  17,95  is  to  be  compared  to. 

17,95    j  33,5200  [    1,86  quantity  of  malt  dried  to 

1795  1 40  degrees,  equal  to  one  barrel 

' of  water 

^5570 
14360 

I  2  100 
10770 

1330 

Having  thus  found  the  volume  of  the  malt,  at  two  diftant  tefms 
of  drynefs,  we  might  divide  the  intermediate  degrees  in  the  fame 
manner  as  we  have  done  before,  could  the  certainty  of  thefe  cal- 
culations be  intirely  depended  upon ;  but  as  fome  allowances 
have  been  made  without  immediate  proof,  how  near  foevcr  truth 
t!.e  refult  thereof  may  from  experiments  appear,    it  will  be 

E  e  worth 


214  2^^  Practice  <3/*Brewing. 

worth  while  to  point  ovrt  what  is  -wanting  to  make  our  fup- 
pofitions  quite  fatisfa(^ory. 

Some  part  of  the  calculation  depends  on  the  quantity  of  the 
evaporation ;  this,  in  the  fame  fpace  of  time,  may  be  more  or 
lefs,  as  the  fire  under  the  water  is  brifk  or  flow,  or  as  the  weight 
of  the  atmofphere  differs.  The  gauges  are  taken  at  the  time 
the  malt  and.  water  are  in  contact ,  and  more  or  lefs  water 
may  be  imbibed  in  proportion,  both  of  the  dr^-nefs  and  age 
of  die  malt ;  water  as  a  fluid,  malt  as  a  porous  folid  body, 
mufl:  differ  in  their  expanfion,  hut  in  what  proportion  is  to  me 
unlcnown;  effervefcence  may  be  another  caufe  of  want  of 
exa(5tnefs ;  the  different  cut 'the  malt  has  had  in  the  mill,  its 
being  or  not  being  truly  prepared,  the  difference  laftly  in  the 
time  of  the  mafliing  or  ftanding  of  the  grill,  prevent  our  rely- 
ing wholly  upon  the  calculation.  It  is  however  not  improbable 
that  fome  of  thefe  incidents  corred  one  another.  Since  i ,  70 
quarters  of  malt  dried  to  1 25  degrees  are  equal  to  one  barrel  of 
water,  and  i,  86  quarters  of  malt  dried  to  140  have  the  fame 
volume,  the  difference  being  but  1 6  parts  out  of  hundred,  the 
whole  of  the  error  cannot  be  very  great,  and  one  quarter  fix 
bufliels  of  malt  may,  at  a  medium,  be  eftimated  of  the  fame 
volume  with  one  barrel  of  water.  However,  as  experience  is 
the  furell  guide,  I  have,  from  a  very  great  number  of  different 
•brewings,  coUeded  the  following  proportions,  and  repeatedly 
found  them  to  be  true.  I  have  added,  in  the  table,  the  weight 
malt  ought  to  have,  at  every  degree  of  drynefs. 

A  Tabls 


7^e  P R  A  c T 1  c  E  ^  B  R  B wi  N  e;  2t^ 

A  Table  of  the  feveral  quantities  of  malt  differently 
dried,  which  are  equal  to  the  volume  of  one  bar- 
rel of  water,  according  to  the  excife  gauge,  with- 
out the  bills  of  mortality. 


Degrees 

weij 

jhc  In  pounds 

volume  Of  grain. 

Barley 

80     - 

- 

- 

- 

376      - 

- 

- 

- 

1,56 

100  - 

- 

- 

^ 

306      - 

- 

- 

- 

1,62 

105  - 

- 

- 

- 

301      - 

- 

- 

- 

1,62 

no  - 

- 

^ 

- 

296      - 

- 

- 

- 

1,65 

115  - 

- 

- 

* 

291 

- 

m 

- 

1,67 

Malt 

119  - 

- 

- 

- 

2S6      - 

- 

- 

- 

1,68 

124  - 

- 

- 

- 

281      - 

- 

- 

- 

hl^ 

129  - 

- 

- 

- 

276      - 

- 

- 

- 

1,74 

134  - 

- 

- 

- 

271-    - 

- 

- 

- 

1.77 

138- 

- 

- 

- 

266      - 

•^ 

- 

- 

1, 8a 

H3  ■ 

*• 

- 

- 

261      - 

- 

- 

- 

1,83 

148  - 

- 

- 

- 

256      - 

- 

- 

- 

1,86 

152  ^ 

- 

- 

- 

251       - 

- 

- 

- 

i>89 

157  - 

- 

fc 

- 

246      - 

- 

~ 

- 

1,92 

162  - 

- 

- 

- 

241      - 

- 

- 

- 

1.95 

167  - 

- 

- 

- 

2^6      - 

- 

0y 

- 

1,98 

171  - 

- 

M 

^31       - 

- 

- 

- 

2,01 

176, 

- 

- 

226      - 

- 

- 

- 

2,04 

E  e  a  Witb 


^  i6  77)^  Practice  (?/  B  r  e  w  i  n  g. 

With  a  table  thus  conftrudled,  it  is  very  eafy  to  reduce  every 
grift  to  an  equal  volume  of  water.  Suppofe  thofe  of  the  brewings 
we  have  already  mentioned  ;  that  of  the  fmall  beer  conlifts  of 
6  quarters  of  malt  dried  to  13c  degrees,  the  proportion  of 
which  in  the  table  is  as  1,75  to  i. 


quarter  of  malt 

If       1,75  — 


barrel  of  v/ater 
X 


malt 

-6- 


water. 

■3^42 


Thefe  fix  quarters  of  malt  occupy  therefore  an  equal  volume 
with  3,42  barrels  of  water.  The  brown  beer  grift  is  of  ii 
quarters  dried  to  138  degrees;  the  proportion  of  this  in  the 
table  is  as  1,80  to  i. 


maTt 
If      1,80 


wdter 
—  I  ' 


niaft 
-II 


water. 

-  6,1 1 


The  volume  of  thefe  1 1  quarters  of  malt  is  therefore  the 
fame  with  that  of  6, 1 1  barrels  of  water,  and  the  whole  being 
brought  to  the  fame  denomination,  we  are  enabled  to  find  the 
heat  of  the  firft  mafh ;  but  the  effervefcenre  occafioned  by 
the  union  of  the  malt  and  water  muft  prevent  this  calcula- 
tion being  ftridly  true,  the  conlideration  of  which  Ihall  take 
place  hereafter. 

The  circumftances  are  different  in  the   other  mafhes ;    the 
water  ufed  in  tliefe  meets  a  grift  already  faturated,  and    the 
volume  is    increafed   beyond  the  quantity   found  for  dry  malt. 
•  The  quantity  to  be  allowed  for  this  increafc  cannot  be  deter- 
mined 


The   Practice<?/'Brewing.  217 

mined  by  our  former  calculations,  and  new  trials  are  to  be  made, 
in  order  to  fix  upon  the  true  proportion. 

Gauging  is  undoubtedly  themoft  certain  method  of  proceding 
in  thcfe  refcarches ;  but  even  this  becomes  lefs  fure,  on  ac- 
count of  the  expanfion,  evaporation,  efFervefcence,  and  other 
incidents  already  mentioned.  Our  errors  however  cannot  be 
very  confiderable,  when  we  deduce  our  conclulions  from  nu- 
merous and  fullicicntly  varied  experiments. 

The  volume  of  the  grift  of  pale  malt  was  found,  after  the 
parting  of  the  firft  extrad,  to  be  15,41  inches,  though  the 
fpace  occupied  by  the  malt,  when  dry,  was  only  5,  51  inches ; 
and  the  volume  of  the  brown  grift,  at  the  fame  period,  v/as  22, 
36  inches,  though  .the  dry  malt  filled  only  a  fpace  of  8,2  r  in- 
ches. The  proportion  in  both  thefe  cafes,  and  in  all  thofe 
which  I  have  tried,  anlwers  nearly  to  one  third,  fo  that  the 
volume  of  the  grift,  in  the  fecond  and  all  fubfequent  mafhes, 
may  be  eftimatcd  at  three  times  the  bulk  of  the  malt  when 
dry. 

Hence  might  be  deduced  a  method  for  calculating  the  vo- 
lume of  the  malt,  lefs  intricate  than  that  which  we  were  obliged 
to  make  ufe  of.  I  Lrbear  mentioning  it  here,  as  it  muft  ap- 
pear manifeft. 

It  is  found,  by  the  gauges,  that  the  goods,  after  the  feveral 
(aps  are  fpent,  remain  fenlibly  of  the  fame  volume,  or  at  leaft 
very  little  diminiflied;  may  we  not  conclude,  that  the  part  ab- 

forbed 


ai8  T^^  P  R  A  c  T  I  c  E  ^Brewing. 

forbed  by  the  water,  in  which  the  virtue  of  the  grain  and  the 
ftrength  of  the  beer  confift,  is  contained  in  an  amazing  fmall 
compafs  ?  It  is  indeed  true  that  hot  waters  and  repeated  maihes 
do  fwell  a  little  the  hulls  and  Ikins  of  the  malt,  but  no  allow- 
ance made  for  this  increafe  will  be  fufficicnt,  to  remove  the 
caufe  of  our  furprize. 


^^^'^^  M  m  mm  mmm  mm^^^^ 
isa.  ^  K  •»  ^  ^  ^^  ^^ 


SECTIOr^ 


Th&  PraCtice^Brewing.  219 

%■,*     m"#^»     #«'  »k*     *.»     »*     WS     R*     ^^^      •;*      *r»   v.*     *.»     **<     *j»     •*•*.»   '#.»      »,»'•,»      «.«      «.«     #.•     •,*•  *.»     ^A     M      *i»     #A     r.*     •■»     Sfc     rS 

SECTION     XI. 

Of  the  proportion  of  cold  WATER  to  be  added  to  that  which 

/.f  BOILING,    in  order  to  obtain  the  defircd  heat 

in  the  EXTRACT. 

.«-^^^4Bf  HE  degree  of  heat,  which  caufes  water  to  boil 
.^  -i^^'-f-  J  ig^  as  ^ye  hzyiQ  feen,  determined,  by  Farenheit's 
•j^  ^c«,^  ^^  fcale,  to  212.  It  is  in  our  power  to  give  to  any 
ills^^'^^  part  of  the  extrading  water  this  degree  of  heat; 
and  by  adding  to  it  a  fufficient  proportion  of  water  of  an  equal 
heat  with  that  of  the  air,  and  blending  thefe  two  quantities 
with  the  grlit  of  the  malt,  to  bring  the  \vhole  to  the  requir- 
ed temperature.  The  rules  for  obtaining  this  end  are  ex- 
tremely fimple,  and  cannot  be  unknown  to  thofe,  who  arc  fkil- 
led  in  arithmetical  operations.  But  as  our  view  is  to  render 
this  part  of  our  work  generally  ufeful,  we  think  it  will  be  proper 
briefly  to  lay  down  thefe  rules,  and  to  ill ufl rate  them  by  the 
examples  of  our  two  brewings. 

Rule  to  afcertain  the  heat  of  the  firjl  mcfl:. 
Let  a  exprefs  the  degree  of  boiling  water,  b  the  adlual  heat 
of  the  air,  c  the  required  degree  for  the  extrad,  m  the  whole 
quantity  of  water  to  be  ufed,  n  the  volume  of  the  malt ;  x,  that 
part  of  the  water,  which  is  to  be  made  to  boil,  will  be  deter- 
mined by  the  following  equation, 

c  —  b      X      m  -\-  n 

X  =  « 


2 20  1^^  Practice  ©/"BREwiNGi 

or  in  other  terms ;  the  number  of  the  barrels  of  water  to  be  ufed 
being  added  to  the  volume  of  the  malt,  let  the  fum  be  multi- 
plied by  the  difference  between  the  adual  heat  of  the  air  and 
that  which  is  required  for  the  extrad,  and  the  produce  be  di- 
vided by  the  excefs  of  the  heat  of  the  boiling  water  over  that 
of  the  air. 

The  firft  example  is  that  of  a  brewing  of  fmall  beer,  when 
the  heat  of  the  air  is  at  6o.  The  volume  of  the  6  quarters  of 
malt,  it  confifts  of,  was  eftimated  at  3,42  barrels  ;  the  firft  liquor 
is  i4r  barrels,  and  the  heat  required  for  the  firft  mafh  151 


degrees. 


Firjl  mafh. 
tn  =        14550  barrels  of  water 
n  =  3,42  volume  of  the  grift 


m  +  n  ^=  i'j,()2.      c=   151   heat  of  the  mafh 
c  —  if  =         91       i>  =     60  heat  of  the  air 


heatofboilingwater2i2       1792  c — d  =  91 
heat  of  the  air     -       60  161 28 


a  —  I?  =   152  ]  1630,72  [  10,72  barrels  of  water  to  be 
J 52  made  to  boil  out  of  the  145  ; 

the  incidents  to  be  mentioned 

1 107     hereafter  are  not  included  in 
1064     this  calculation. 


43^ 
3°4 


/if 


128  Thi& 


the  Practice^/"  Brewing,  221 

The  next  example  of  a  brewing  is  that  of  a  grift  of  1  r 
quarters  of  malt  for  porter  or  brown  beer ;  the  medium  heat  of 
the  air  is  40  degrees,  the  volume  of  the  grift  6,1 1  barrels,  tlic 
firft  liquor  to  mafti  with  1 6  barrels,  and  tlie  heat  of  the  ex- 
tra(5t  144  degrees. 

Firfl  majh  of  brcivn  Jlrong  beer. 

16,00  barrels  of  water 
6, 1 1  volume  of  malt 


22,11    1 44  heat  required  in  the  mafli 
1 04      40  heat  of  the  air 


heat  of  boiling  water  212        8  844    1 04 
heat  of  the  air     -     40    22  no 


172  [  2299,44  ]  13,36  barrels  of  water  to 
172  be  made  to  boil  out  of  the 


JT- 


579 
SxG 

516 

1184 

I  will  give  one  proof  of  the  certainty  of  this  rule^  by  fetting 
down  the  ftate  of  this  firft  mafh  from  it, 

F  f  J  6,00 


2  2  2  The  Practice  0/  B  r  e  w  i  n  g. 

i6,co  water  of  firftnwfh    ^jUttrreh  vclameof  grUB 

1.3,36  barrels  of  boil-  13,36  Varrejs  made  to  boil      40  heat  in  the  grift 

ill    ing  water — 

^-    ■         1,64  barrels  to  cncl  in     244,4odegreesof  hear  in  the  grift 


3672' 

1336 

2(^72 

B.  2831,32 

riuniber  of 

degrees  of 

licat  in  the  j 

13,55  bar- 

rels  of  boiling  water 

40  heat  of  thi;  caid       105,60  A. 

■     water  2S 

A.  105  60  degrees  of 


^ji.JiB. 


heatin.ltie  [22,11  }i\%X,yX  f  H4  the  degree  of  heat 

ccld  water  22.U  required   in  the  firft 

1  3,3(J  bciiing  water        • maih  as  above. 

2,^4  cold  water  9713 

6,11  voluir.e  cf  grifl  8844 


2i,irbari"els,  volume 
:  Qf  f  h«  'Whole  jnafli. 


8692 


So  long  as  the  mixture  confirts  only  of  two  quantities  of  dif-' 

ferent  heat,  as  is  always  the  cafe  of  the  firft  maih,  the  preceding 

folution  takes  ]ikce.     But  in  the  fecond  and  other  maflies,  as 

three  bodies,  each  of  different  heat,    viz.  the  boiling  water, 

the  cold  water,  and  the  mafh,  are  to  be  mixed,  and  brought 

to  a  determinate  degree,  the  rule  muft  be  different ;  yet,  like 

tlie  former,  it  is  the  fame  with  what  is  ufed  in  fimilar  cafes  of 

allaying,    when  different  metals  are  to   be  melted  down  into 

a  compound  of  a  certain  ftandard,  or  different  ingredients  of 

different  value  to  be  blended,  in  order  to  make  a  mixture  of  a 

determinate  price.      What  tiae  different  denfity  of  the  metals, 

or  the  different  value  of  the  ingredients  are  in  thcfe  cafes,  the 

different  cjegrecs  of  heat  of  the  boiling  water,  the  grif\,  a;id  the 

■••',.:'  ^         .   T  III"/  I 

arr,  are  m  this. 


Rule 


5^  Pr  ACT  ic  E  o/"  Br  E  w  I  N  G.  .225 

Rule  to  afcertain  the  beat  of  the  fecond  niaJJ:>,  and  of  the  fubfe- 

quent  ones. 

Let  the  fame  letters  ftand  for  the  thhigs  they  (ignlfied  before, 
and  d  exptefs  tlie  aftual  heat  of  the  grift,  then  will 


X  =  c  —  b  X  m  +  c  —  d  X  n 
"~~~~"      a  —  b 

or  in  plain  terms,  multiply  the  whole  number  of  the  barrels  of 
water  to  be  ufed  by  the  excefs  of  the  required  heat  over  that  of 
the  air,  multiply  likewife  the  volume  of  the  goods  by  the  dif- 
ference' between  the  required  and  the  adual  heat  of  the  mafli, 
add  thbfe  two  produces  together,  divide  the  fum  by  the  diffe- 
rence between  the  heat  of  the  boiling  water  and  that  of  the 
air,  and  the  quotient  will  give  you  the  quantity  of  the  water, 
which  is  to  be.  Jliade  to  boil,  in  order  to  bring  the  whole  to 
the  delircd  degree. 

We  may  now  colled  the  circumftances  of  the  two  brewings, 
we  have  had  before,  and  find  the  quantity  of  boiling  water  re- 
quired for  their  fecond  and  fubfequent  mafhes,  exclufively  of 
the  incidents  which  will  hereafter  be  menticaied.  . 

The  firft  mafli  for  the  fix  quarters  of  fmall  beer  had  151  de- 
grees of  heat,  but  this  and  every  mafli  loofes,  in  the  time  the 
^xtrad  is  parting  from  it,  4  degrees,  which  reduces  the  heat 
to  147  degrees.  The  volume  of  this  grift,  in  its  dry  ftate, 
was  3,42  barrels,  but  now,  by  being  expanded  and  having 
imbibed  much  water,    it  occupies  three  times  that  fpace  or 

F  f  2  10,26 


2  24  ^^  Practice  ^  Br  b  wi  n  g. 

J 0,2 6  barrels;  the  air  is  fnppofed  to  continue  in  the  fame 
ftate  of  60  degrees  of  heat.  The  length  and  heat  to  be  given 
to  tlie  three  remaining  mafhes  are  as  follows. 

Degrees  of  heat  151  169  176  183 

barrrels  of  water  1 4I  14^  11  11 

liquors.  1234 


I  wort  2  wort. 

Second  majJ)  of  [mall  beer. 

c  =  169.heatrequired.in  the  mafhi'  =  1 69  heat  required 
b  =  60  heat  of  tiie  air  d=i  47  heat  of  the  gpods 

c  —  ^  =  109  c  —  /=   22 

m  =    14,50  barrels  of  water  »=    10,26  volume  of 
•"  goods 

5450  132 

436  '  .4+ 

105?  220 


( — ^xwJ^  1 58,0,50  c -— d  y.  n      22572 

c — dx  n=    225,72 


4- — b=  152]  iSo6,2  2  [  11,88  water  to  be  made  to  boil,  out  of  the 

152  quantity  of  barrels  allowed  for  the  fe- 

" •  cond  malh. 

286 

152 

1342 
iziG 

i'<'6  nird 


7h  P-R  A  C  T  I  C  E    ^  B  R  E  W  I  N  G.  2  2  5 

.•  Third  ma/h. 


t 

■I        60 

7 

116 

11,00 

- 

-  T     116,00 

116 

1276,00 

1 12, S6 

O'j     165 


ir 

10,26 

66 

22 
1 10 

112,86 


'5^-'']  -^388, 86  [  9,13  barrels  to  Soil  for  the  third  mafh. 
,368^ 

208 

152  -  ' . 

566 

456 

110 


^  jg?  !&  i^  m 

:•&  :'5f  ^ 


Fcurtb 


a  26  ZJ^  P  ft  A  C  f  IX  E'  ^  B  H  E  w  ^  N  €. 

Fourth  map* 
183  183 

60  172 

123  ' '      IX 

11,00  10,26 


O^J 


12300  c:,oi  I  112,86 

123  ^ ' '  ' 


112,86 


152  ]  i465i86  \,  9,64  barrels  to  boil  for  the  fourth  inafhi 

1368 

978 

912  ,  ■ 

666  ,~7 

608 

58 

The  liquors  of  this  brewing  muft  tlaerefore  be  ordered  In 
the  following  manner. 

boiling  water  ;  barrels  i  o^  ■  ■  1 2  ■ 91.— ——9^ 

cold  water;  barrels        31 —  2r li It 

14^ I4r II II 

liquors  i  "r-:; — r:   2  »■  ■    _■;  3  •■  4 

~      The 


T^g  Practice   c/"  B  r  b  W  f ^ '6.-  227' 

The  heat  of  the  firft  mafli  for  the  11  quarters  of  brown  beer 
was  144  d<?grees,  and,  after  the  parting  of  the  ex^raft  from  it, 
140;  the  volume  of  the  grift,  in  its  dry  ftate,  w'as"  valued  at 
6, 1 1  barrels  "of  water,  but,  for  the  rcafons  before  mention- 
ed, it  now  occupies  three  times  that  fpace,  or  10,33  ^^^' 
rels.  The  air  is  fuppofcd  to  continue  at  40  degrees ,  and 
the  length  and  heat  to  be  given  to  the  different  JXiaihcs  were 
determined  as  follows.  >,  ^  j 

Degree  of  heat     144  ijTZ  15^  ^ 59~^     ^^^ 

barrels  of  water       16  8  12  /  ,"^*^  9 

liquors                       I                 2               3        -*-^4^             5 
•.•),0^i  ' ^ '  --   * /- • 

I  wort       ,  .2  wort  3  wore. 

3i3VI£d    X.(\c 

Second  mafi  of  br&mn  ftrong  beer. 
152  —-i^ 

40  hz-^iP 


112 

8,00 

[  6,48 

12 

18,33 

212 
40 

896,00 
219,96 

rc'6      36 

36 

(^ ,     96 

barrels  of  water  to  boil      i  z 

172     ] 

1115,96 

J  03  2 

S39 

688 

%%:''                                219,96 

1516 

1376 

140 


'third 


2 -2j5  .  7^0    B  I^/A#;ir.  J  C  E    of  B  R  E  WIN  Gi"? 


156  '  156 

40  148 


116  8 

12,00  18,33 


232,00  24 

116  24 

' .  '■  64 


1392,00  8 

146,64  '■ 


1-72  ]  1538,64  [  8,94  barrels  of  water  to  boil 
1376  for  the  third  mafh. 


146,64 


- 1626 
1548 


784 
68S 

96 


m   ^**^  m 

K  **  a 

K  i'i-  m 

«  m 

5>; 


Fourth 


y2tf  Practice    ^/'Brewing.  229 

Fourth  majl:.    ■ 


159 


159 


40  ^52 


"9 

9,00 

1071,00 
128,31 


7 
18, 


2) 

172  ]  1199,31  [  6,97  barrels  of  water  to  boil  for   7 
1032  ,   the  fourth  mafh. 


128,: 


»673 

1543 

1251 

1204 

47 

162 

40 

122 

9,00 


Fifth  mafh. 


162 

7 
18,33 


1098,00  ^*M* 

128,31 

172  ]  1226,31  [7,13  barrels  of  water  to  boil  for  the  fifth, 
1204.  mafh. 

223 

172 

^''  Gg  The 


230  Hie  Practice  <?/'Brewing. 

The  liquors  of  this  brewing  of  brown  beer  mufl  therefore  be 
ordered  in  the  following  manner ; 

barrels  of  boiling  water  13^ 64^ 9 7  — 74- 

barrels  of  cold  water        2^ \\ 3 2 li 

16 8 12 9 — 9 

liquors.  12345 

Each  of  thefe  calculations  may  be  proved  in  the  fame  manner 
as  was  done  before.  This  method  of  difcovering  the  propor- 
tion of  water  to  be  cooled  in,  defcrves,  by  its  plainnefs  and 
utility,  to  be  preferred  to  any  other,  which  only  depends  upon 
the  uncertain  determination  of  our  fenfes. 


SECTION 


The  Pr  A  c  T  I  CE  <?/  B  R  E  w  I  N  G.  231 

SECTION     xir. 

Of  MASHING. 

ft^k^^  T  may  be  faid,  that,  in  general,  the  conftrudion 
^■■'  -  J  ■  "^  and  difpofition  of  moll  brew-houfes  would  admit 
^■■,^-  -(^)^  of  very  little  farther 'improvement.  The  great  cop- 
^>>-*^  per,  in  which  the  waters  for  two  of  the  extrads  re- 
ceive their  temperature,  is  built  very  near  the  mafli  tun,  fo  that 
the  liquid  may  readily  be  conveyed  to  the  ground  malt.  A- 
cock  is  placed  at  the  bottom  of  the  copper,  which  being  open- 
ed lets  the  water  have  its  courfe,  through  a  trunk,  to  the  real 
bottom  of  the  mafh  tun.  It  foon  fills  the  vacant  fpace,  forces 
itfelf  a  paflagc  through  fome  holes  made  in  the  falfe  bottom, 
which  fupports  the  grift,  and  increafing  in  quantity  buoys  up 
the  whole  body  of  the  corn. 

In  order  to  blend  together  the  water  and  the  malt,  rakes 
are  firft  employed.  By  their  horizontal  motion,  lefs  violent 
than  that  of  mafliing,  the  fineft  parts  of  the  flower  are  wetted, 
and  prevented  from  being  fcattered  about,  or  loft  in  the  air. 

But  as  a  more  intimate  penetration  and  mixture  are  necefla- 
ry,  oars  are  afterwards  made  ufe  of.  They  move  perpendi- 
cularly, and  by  their  beating  or  mafhing,  the  grains  of  the 
malt  are  bruifed,  and  a  thorough  imbibition  of  the  vvater 
procured. 

G  g  2  The   • 


232  -   The  Practice  o/"  Brewing. 

The  time  employed  in  this  operation  cannot  be  fettled  with 
an  abfolute  precifion.  It  ought  to  be  continued,  till  the  malt  Ts 
futliciently  incorporated  with  the  water,  but  not  fo  long  as 
that  the  neceffary  heat  for  the  extradtion  be  loft.  As  bodies- 
cool  more  or  lefs  fpeedily,  in  proportion  to  their  volume  and 
the  cohefion  of  their  parts,  a  mafh  which  has  but  little  wa- 
ter, commonly  called  a  lliff-inafl.\  requires  a  longer  mafhing 
to  be  fufficiently  divided,  and,  on  account  of  its  tenacity,  is- 
lefs  liable  to  lofc  its  heat.  This  accounts  for  the"  general  rule,, 
that  the  firfl:  mafh  ought  always  to  be  the  longeft. 

•  After  mafhing,  the  malt  and  water  are  fuffered  to  fland' 
together  unmoved ,  generally  for  a  fpace  of  time  equal  to 
that  they  were  mallied  in.  Was  the  extraft  drawn  from  the 
grain,  as  foon  as  the  mafhing  is  over,  many  of  the  particles 
of  the  malt  would  be  brought  away  undifTolved,  and  the  li- 
quor be  turbid ,  though  not  rich.  But,  by  leaving  it  fome 
time  in  contadl  with  the  grain,  without  any  external  motion, 
many  advantages  are  gained.  The  different  parts  of  the  extradl 
acquire  an  uniform  heat,  thofe  that  are  the  heavieft  and  moft 
terreftrial  fubfide,  the  pores  being  opened,  by  heat,  imbibe 
more  readily  the  water,  and  give  way  to  the  attenuation  and 
dlflblution  of  the  oils.  When  the  tap  comes  to  be  iti,  or  the 
extrad  to  be  drawn  from  the  grift,  as  the  bottom  of  the  mafh 
is  become  more  compact,  the  liquor  is  a  longer  time  in  its  paffage 
through  it,  and  confequently  extracts  more  firength  from  the 
malt,  and  becomes  more  homogeneous  and  tranfparent. 

Such 


'The  Practice<?/'Brewing.  233 

Such  are  the  reafons  why  the  grift  lliould  not  only  be  mafli- 
ed  pretty  long,  but  likewife  be  fufFcred  to  reft  an  equal  time.  It  is 
the  pradlice  of  moft  brewers  and  experience  fhews  it  is  beft  to  rake 
the  firft  mafli  half  an  hour,  to  mafh  it  one  hour  more,  and  to 
fufFer  it  to  ftand  one  hour  and  half.  The  next  extraft  is  com- 
monly mafhed  three  quarters  of  an  hour,  and  ftands  the  fame 
fpace  of  time ;  the  third,  and  all  thofe  that  follow,  are  allowed 
one  half  hour  each,  both  for  mafliing  and  ftanding. 

The  heat  of  the  grift  being  in  this  manner  equally  fpread, 
and  the  infufion,  having  received  all  the  ftrength  from  the  malt, 
which  fuch  a  heat  could  give  it,  is  let  out  of  the  tun.  This, 
undoubtedly,  is  the  fitteft  time,  to  obferve,  whether  our  expec- 
tations have  been  anfwered.  The  thermometer  is  the  only  in- 
ftrument  proper  for  this  purpofe,  and  it  ought  to  be  placed, 
where  the  tap  is  fet,  at  the  underbade  cock.  The  obfervation 
is  beft  made,  when  the  extrafl  has  run  nearly  half,  and  as, 
by  it,  we  are  to  judge,  with  what  fuccefs  the  procefs  is  carried 
on ,  it  is  neceflary  to  examine  every  incident ,  wlaich  may 
eaufe  a  deviation  from  the  calculated  heat. 


SECTION 


2  34  ^^  Practice  0/ Brewing. 

SECTION     XIII. 

Of  the  INCIDENTS,  which  caufe  the  HEAT  of  the 
EXTRACT  to  vary  from  the  calculation,  the  alkurmcei 
they,  require i  and  the  means  to  obviate  their  effects. 

^-^^^^^  Y  incidents,  I  mean  fuch  caufes ,  as  afFefl  either 
^  B  I  the  malt,  the  water,  or  the  mafli,  fo  as  to  occafi- 
^^^,^/^  on  their  heat  to  differ  from  what  is  determined 
by  calculation.  As  thefe  might  frequently  be  a 
reafon  of  difappointment,  an  inquiry  into  their  number  and  ef- 
fe6ts  will  not  only  furnifh  means  to  prevent  and  reftify  the  er- 
rors they  occafion,   but  alfo  ferve  to  confirm  our  prad:ice. 

In  our  refearches  on  the  volume  of  malts,  fome  notice  was 
taken  of  the  increafe  of  bodies  by  heat,  and  the  lofs  occafioned 
by  evaporation.  Water,  when  on  the  point  of  ebullition,  oc- 
cupies the  largeft  fpace  ;  but  contrading  again,  when  cold  wa- 
ter is  added  to  it,  'the  true  volume  .of  both,  when  mixed  t02:c- 
ther,  remains  uncertain,  and  may  caule  a  difference  between 
the  calculated  and  real  degree  of  heat.  Tliis  caufe,  however, 
producing  an  effeft  oppofite  to,  and  balanced  in  part  by,  evapo- 
ration, becomes  fo  inconfiderable ,  as  hardly  to  deferve  any 
farther  confideration. 

Water,  jufl  on  the  point  of  ebullition,  may  be  efleemed  heat- 
ed to  2 1 2  degrees.    Though,  by  the  continuation  of  the  fire,  or 

by 


The  Practice    o/'Brewing.  235 

by  any  other  caufc",  the  heat  never  goes  beyond  this,  yet  was 
cold  water  added  to  that,  which  violently  boil's,  the  medium 
degree  would  be  exceeded  ;  for  the  cold  water  abforbing  the 
fuperfluous  quantity  of  fire,  which  otherwife  fly's  off,  becomes 
hot  of  itfeh,  and  fruftrates  the  intent.  The  time  therefore  of 
adding  the  cold  water  to  fhe  hot  is  immediately,  before  the 
ebullition  begins,  or  when  it  is  juft  ended  ;  and  in  proportion 
as  we  deviate  from  this  praflice,  the  heat  in  the  cxtraft  will 
differ  from  the  calculated  desrree. 

The  water,  for  every  mafli,  fhould,  as  much  as  poffiblc,  be 
got  ready  to  boil,  and  be  cooled  in  jufl  before  it  is  to  be  ufed. 
A  liquor,  which  remains  a  long  time  after  the  ebullition  is 
over,  and  the  fire  has  been  damped  up,  lofes  part  of  its  heat, 
and  if  cold  water  is  applied  to  it,  the  effedt  cannot  be  the  fame 
as  it  would  have  been  at  firfl.  If,  on  the  contrary,  the  liquor 
16  got  ready  too  foon  and  cold  vvater  immediately  added  to  it, 
in  order  to  gain  the  proper  degree  of  temperature,  by  leavin"- 
the  mixture  long  in  the  copper,  though  the  fire  is  flopped  up, 
more  heat  than  necefTary  will  be  received  from  the  copper 
and  brickwork,  efpecially  if  the  utencils  are  large.  In  both 
cafes ,  the  degree  in  the  extradl  will  no  more  anfwer  the 
heat,  which  was  expeded. 

*  DifFerent  quantities  of  water  are  where  the  colJeft  water  always  is,  the 
diftereiuly  afFcdled  by  the  fame  portion  remaining  part,  having  a  greater  pro- 
of fire;  when  the  ebullition  is  j.uft  over,  portion  of  lire  than  before,  attain  be- 
and  the  furf:ice  of  the  iiquor  is  become  gins  to  boil,  though  not  afFtded  by  any 
fmooth,  if  fome  of  it  is,  by  a  cock,  increafc  of  heat, 
drawn  from  the  bottom  of  the  copper, 

The 


236  77}£  Practice  «?/ Brewing. 

The  efFeft  of  efFcrvefcence  next  defervcs  our  confide  ration,' 
but  only  takes  place  when  the  water  firfl:  comes  in  contact  with 
tlie  malt.  Germinated  grains  muft,  to  become  malt,  be  dried 
fo,  that  their  particles  be  forced  from  one  another,  beyond  their 
fpheres  of  attraction ;  being  thus  deprived  of  the  parts ,  to 
which  their  union  was  due,  when  they  come  in  contadl  with 
other  bodies,  (as  water,)  they  ftrongly  attradl  the  unitive  par- 
ticles they  want,  and  excite  an  inteftine  motion,  which  gene- 
rates heat.  This  motion  and  this  heat  are  more  adtive  in  propor- 
tion as  the  grain  has  more  flrongly  been  imprefled  by  fire,  and 
the  extracting  water  is  hotter. 

A  large  quantity  of  liquor  applied  io  the  grift  is  lefs  heated 
than  a  fmall  one,  by  the  lame  power  of  effervefcence.  The 
leaft  quantity  of  water,  neceflary  to  fhew  the  whole  of  that 
power ,  muft  be  as  much  as  malt  requires  to  be  faturated, 
which  we  have  fcen  to  be  double  the  volume  of  the  grain. 
When  more  water  is  put  to  the  grift  than  what  has  bc?n  men- 
tioned, the  real  efFervefcing  heat  is  by  fo  much  leflened,  be- 
ing difperfed  in  more  than  a  fufficient  fpace. 

A  table  Ihewing  the  heat  of  effervefcence  for  every  degree 

of  drynefs  in  the  malt,  can  only   be  formed  from  obfervati- 

ons.      To  apply  this  table  to  practice,  and  to  find  out,  for  any 

■  quantity  of  water  ufed  in  the  firft  mafh,   the  degrees  of  heat 

produced  by  effervefcence,  three  times  the  volume  of  the  grift 

muft  be  multiplied  by  the  number  exprefting  the  effervefcing 

heat  for  malt  of  fuch  a  degree  of  drynefs,  and  this  produce  be 

divided  by  the  real  volume  of  the  whole  mafh. 

A  Table 


7^^  P  R  A  C  TI  C  E    O/"    BRE  W  I  N  G.  237 

A  Table  {hewing  the  heat  occafioned  by  the  effer- 
vcfcing  of  malt,  for  its  feveral  degrees  of  drynefs. 

Drynefs  heat  of 

of  male  cfFervefcsnce 

119°    ------     o 

124 3^ 

129 7 

134  ------  i°v 

138  ------  14 

143 ^7^         -.1 

148  - 21 

152 24i 

157 28 

162 3U 

167 35 

171 384- 

176  ------  40 

Malt  dried  only  to  1 1 9  degrees  raifes  no  efFervefcence,  and 
the  ftrongeft  is  generated  by  malt,  dried  to  176  degrees.  The 
heat  occafioned  by  it  amounts  to  4c  degrees,  and  probably  would 
exceed  this  number,  could  the  firll:  grirt,  notwithitanding  all  our 
endeavours,  be  intirely  penetrated  by  the  water.  The  more 
it  is  fo,  the  greater  is  the  increafe  in  the  degrees  of  heat  pro- 
■duced  by  effervefcence,  till  the  liquor  be  pcrfedly  faturated ; 
and  in  this  ftate  of  progreffion,  which  takes  up  the  whole  time 

H  h  of 


258  7he  Practice  0/*  Brewing, 

of  the  firil  mafhing  and  ftanding,  the  air  cannot  produce  any 
diminution  of  heat,  an  incident,'  which  affeds  conlidcrably 
every  mafii  but  the  firft. 

The  little  copper  being  more  diftant  from  the  mafli  tun 
than  the  other,  the  water  prepared  In  it  waftcs,  in  its  pafTage  to 
the  goods,  a  greater  j^art  of  its  heat.  And  in  proportion  to  the 
water  v.fed,  to  the  number  of  the  extradls  that  have  been 
made,  and  according  as  the  maflies  have  more  or  lefs  confiftency, 
in  the  fame  time  do  they  part,  with  more  or  lefs  of  their 
heat.  Obfervations  made  feparately  upon  flrong  and  fmall 
beer  have  fhewn  the  proportions  of  this  lols  to  be  as  follows; 


5 

8' 


Forjlmng  beer. 

Maflies 

2 

3 

4 

heat  loft 

8° 

12' 

For  fmall  beer. 

%" 

Maflies 

2 

3 

4 

heat  loft 

8° 

16' 

20' 

By  employing  hard  corns,  or  a  grift  not  perfe^Iy  malted, 
the  expedat'on  of  lh6  computed  degree  is  difappointed,  as  the 
volume  cannot  be  fuch  as  wa?  eftimated  from  the  drj-nefs  of 
the  grain.  It  has  been  obfer\'cd  that,  in  true  malts,  the  fhoot  is 
very  near  prefling  through  the  exterior  fkin  of  the  grain.  By 
fo  much  as  it  is  deficient  in  this  particular,  muft  it  be  account- 
ed only  as  dried  barley,  or  hard  corn.  I  know  no  better  way 
of  judging  what  proportion  of  tlic  corn  is  hard  to  what  is  malt- 
ed, 


'Jtloe  Practiceo/Brewing.  239 

ed,  than  by  putting  fome  in  water,  as  by  that  means,  the  grains 
not  fulliciently  grown  will  fink  to  the  bottom.  Were  this  to  be 
done  in  a  glafs  cylinder,  the  proportion  between  the  hard  and 
malted  corn  might  calily  be  found  with  exadnefs.  The  un- 
xnalted  parts  being  eftlmatcd  witli  regard  to  their  volume,  as 
barley,  a  quarter  of  them  will  be  to  the  barrel  of  water  as  1,56 
to  I .  Suppofmg  therefore  that,  in  the  brown  beer  grift  before 
mentioned,  the  proportion  of  hard  corns  is  of  2  quarters  out 
of  1 1,  to  difcover  the  true  volume  of  fuch  a  grift,  the  follow- 
ing rule  may  be  ufed. 

2  quarters 
9  quarters  of  true  malt  .  1,56  volume  of 

1,80  volume  at  1 3  S°  of  drynefs i   quarter 

.  3,12 

16,20^ 

3,12  volume  of  2  quarters  of  hard  corn 


totalnumbcrii]  i9'3-  L  i'75  true  volume  of  one  quarter  of 
this  malt  to  one  barrel  of  water,  and  confequently  the  11  quar- 
ters will  fill  a  fpace  equal  to  that  of  6,28  barrels. 

By  means  of  this  rule,  wc  may  find  -what  increafe  of  heat 
any  proportion  of  hard  earns  will  require  ,  as  will  be  feea 
in  the  following  table. 

Proportions  of  hard  corns  T  ^  j  tV  -V  of  the  grift: 
greater  heat  of  the  mafh    4°      3  2  i         -I- 

But  the  "brewing  df  fliclv  malt  ought  to  be  avoided  as  much 
as  poiiiblc,  as  the  hard  parts  afford  no  ft'rength  to  the  extracT;. 

H  h  2  .  If 


2 40  Toe  Practice  ^Brewing. 

If  a  grill  is  not  well  and  thoroughly  mafhed,  the  heat  not 
being  uniformly  diftributcd  in  the  different  parts  of  the  extraft, 
the  liquor  of  the  thermometer,  when  placed  in  the  running 
flream  of  the  tap,  will  fluduate,  and  at  different  times,  fhew  dif- 
ferent degrees  of  heat.  In  this  cafe,  the  befl  way  is  to  take  the 
' ,  mean  of  feveral  obfervations,  and  to  make  that  the  true  heat  of 
the  mafli. 

If  the  gauges  of  the  coppers  arc  not  exaftly  taken,  a  varia- 
tion muff  be  expeded. 

Though  the  fmall  and  hourly  variations  in  the  ftate  of  the  at- 
mofphere  have  but  little  influence  upon  our  numbers,  a  difference 
will  be  obfervcd  in  any  confiderablc  and  fudden  changes  either  of 
the  heat  or  of  the  weight  of  the  air.  Our  inftruments,  and  in 
particular  the  thermometer,  are  fiippofed  to  be  well  conftruftcd 
and  graduated.  If  the  water  cooled  in  with  is  more  or  lefs  hot 
than  effimated,  or  if  the  time  of  mafliing  or  ffanding  is  either 
more  or  lefs  than  was  allowed  for,  the  computation  muff  be 
found  to  vary  from  the  event. 

While  the  malt  is  new,  and  the  heat  received  from  the  kiln 
has  not  fufficientl}-  fpent  itfelf,  this  additional  heat  is  not  cafiiy  ac- 
counted for-  This  is  iikewife  the  cafe,  when  malt  is  laid  againft 
the  hot  brickwork  of  coppers ;  and  on  the  contrary  a  lofs  of 
drynefs  may  be  occafioncd,  if  the  ftore  rooms  are  damp. 

The  artift  Ihould  be  attentive  to  all  thefe  incidents;  the  not 

pointing  them  out  might  appear  negledful,   enumerating  more 

would  exceed  the  bounds  of  ufe. 

Small 


The  Practice    ^Brewing.  24 1 

Small  grills  brewed  in  large  utencils  lofe  their  heats  more 
readily,  by  laying  thin  and  greatly  expofed  to  the  air ;  and  on 
the  contrary  a  lefs  allowance,  for  the  lofs  of  heat,  is  required  in 
large  grifts  and  proportionable  veffcls. 

This  indeed  is,  or  ought  to  be,  the  only  difference  between 
brewings  carried  on  in  large  publick  brewhoufes,  and  thofe 
that  are  made  in  fmall  private  places,  in  other  refpeds  conflrudl- 
cd  upon  the  fame  plan  and  with  an  equal  care.  I  kno\v  popu- 
lar prejudices  are  on  the  other  fide,  but  as  I  believe,  not  on  that 
of  truth.  It  has  been  commonly  imagined  that,  in  large  places, 
flronger  extradts  could  be  forced  from  the  malt,  in  proportion 
to  its  quantity,  and  that  more  delicate  beers  would  be  made  in 
fmallcr  vefTels  lefs  frequently  ufed.  Thefe  affertions,  from 
what  has  been  faid,  will,  I  hope,  need  no  farther  enquiry. 
Brewings  will  mofl  probably  fucceed  in  all  places,  where  the 
grift  is  not  too  large  to  exceed  the  bounds  of  man's  labour,  and 
not  fo  fmall  as  to  prevent  the  heat  from  being  uniformly  main- 
tained. The  difadvantages  are  great  on  all  fides,  when  a  due  pro- 
portion is  not  obfervcd  between  the  utenfils  and  the  works  car- 
ried on. 

It  will  now  be  proper  to  continue  the  delineation  of  our  tw» 
brewings,  and  to  put  all  the  circumftanccs  relating  to  them  un* 
dcr  one  point  of  view. 


A  brewing 


242  Ihe  Practice  o/Brevving. 

A  brewing  for  porter  or  brown  ftrong  beer  comput- 
ed for  40  degrees  of  heat  in  ihe  air. 
1 1  quarters  of  malt  dried  to  138  degrees ;   13^  pounds  of  hops 
27  barrels  4  to  go  out  at  3  worts,  2:9  inches  above  brafs 

6,11  volume  of  grift  ji  effe-veicing  degree* 
3  3    degrees    for    h4rd 
•——   corns 


18,33  14  degrees  equal  to  5 

14  efFervefcing  degree  |- inches  'efs  cool- 

ir  I  in  for  the  firft 


volume  of  grift  6, T I      7332  nii.lh. 

water  for  firfl  mafli  16,00    1 833 

■i     I  ■    ■  I    ■        ■  ■  ■ 

22,11  ]  25662  [11     degrees  of  beat  gaineJ  in  the  firft  malk 
2211  by  eft't-fvefcencc. 

1552 
Mafhes  12345 

Degrees  of  heat        144 152  — —  156  — —  159  ■»•-  162 

wliole  quantity 

of  water  ufed,  barrels  1 6 8 1 2 9 •  9 

Quantity  to  be 

cooled  in;   barrels     2^ — !'■ —3 2 It 

Coppers  to  be  . 

charged  with ;  barrels  13^ 61 9  — «— —  y yi 

Allowances  for 

L.  C. 

nv7:e  2. 
t 

*  Dodui^ion  from  the  i  mafh  for  heat  created  by  cfTcrvefcenee  nnd  hanl  corns, 
f  Additions  to  tiic  next  mafhes,  on  account  of  the  refrigeration  occafipned 
by  nrafhing  and  ftanding. 
J  G.  C.  ftanJs  for  great  copper,  L.  C.  ftands  for  little  copper. 

A  brewing 


incidetits  j 

G.  C. 

L  C. 

L,  C. 

L.( 

intjies. 

* 

niore  2. 
t 

mo-^  3. 
% 

nior<i 

Tha  Practice  <7/*Brewino. 

A  brewing  for  common  fjiiall  beer  computed  for  60  degrees  cf 

heat  in  the  air. 

6  quarters  of  malt  dried  to  13S  degrees;  36  pounds  of  hops 
30  barrels  \  to  go  out  56  inches  above  brafs. 

Volume  of  grift  3,4a 
3 


20,26 

7  eiTervcfcing  degree  for 
grift        3,42  malt  at  130 

water  ]  \\,^o  — —  (fee  table  page  237,)  • 

^  ■  M    I-  »     ■  ■^. 

17,92  ]  71,82  [  4  degrees  of  heat 


4°  for  efFcrvefcence 
1°    for  hard  corns 
3°  for  new  malt  hot 


8°  to  be  deduced  from 


the  firft  cooling  in. 


14 
Mafhes  J 

Degrees  of  heat     151- 

whole  quantity  of 

water  ufed,  barrels  141- 

Quantity   to  bo 

cooled  in,    barrels  3'-- 

Coppers  to  be 
charged,  barrels    ro^— 
Allowances  for        '••' 


?i68  gained  in  the  mafli 

— —  by  cfFervefcence. 

2 


[69 


.176 


4 
..183 


•14^ 


-M' 


•ir 


li- 


■14- 


12 


9.- 


9v 


inciJcnta ;    iiichss  ;     G    C. 
lefs  2  i 


t  t  t 

G.  C.  L.  C.  L,  C. 

more  2  ;  more  4  ;  more  5. 

*  The  charge  of  the  firft  liquor  is  for  loj  barrels,  with  a  dedudlion  of  2  in- 
ches, accordiag  to  the  gauges  of  the  coppers,  page  iSr.  Thefe  two  inches  zn- 
fwer  to  the  8  degrees  of  heat  for  the  eftervefccace,  hard  corns,  and  nev,'  malt. 

f  The  fecond  and  followinj  maflies  are  to  be  charged  with  as  many  more  in 
ches  of  boiling  water,  as  ai;f\ver  to  the  fourth  part  of  tiiC  number  of  degrees 
of  heat  loft  by  tlie  refrigeration  of  the  malhes.  Thefc 


243 


244  ^^*^  Practice  (t/"  Brewing. 

Thefe  computations  ,  perhaps  will  appear  more  troubler- 
fome  than  they  really  are  the  more  fo  ,  as  they  vary  ,  for 
every  brewing ;  but,  befides  the  facility,  which  exercife  al- 
ways gives  for  operations  of  this  kind,  the  fatisfaftion  of  pro- 
ceding  upon  a  lefs  precarious  foundation  than  what  has  been 
hitherto  thought  fufficient,  will,  I  hope,  encourage  the  praditio- 
ner  in  this  additional  labor.  One  advantage  mufl:  greatly  lefTen  it, 
and  at  the  fame  time  fecure  the  uniformity  of  the  drinks ;  viz, 
that  tables  for  each  may  be  made  before  hand,  and  will  ferve 
as  often  as  the  circumftances  are  the  fame.  The  trouble  of  the 
computations  will  by  that  means  be  fave4,  and  by  collefting 
together  different  brewings  of  the  fame  kind,  the  artift  will,  at 
any  time ,  have  it  in  his  power  to  fee  what  influence  the 
leaft  deviation  from  his  rules  had  upon  his  operations,  and 
to  what  degree  of  precifion  he  may  hope  to  arrive. 

That  nothing  may  be  wanted,  in  tliis  work,  that  may  faci- 
litate the  intelligence  thereof,  I  beg  leave  to  infert,  in  two 
tables,  the  examples  of  fome  adlual  brewings  made  according  to 
the  computations,  I  have  here  fucceiTively  traced  down.  The 
lirfl:  column  contains  the  numbers  computed,  the  next  the 
brewings  made  from  thefe  numbers  with  their  dates,  and 
the  laft  the  variations  in  the  charges  ot  the  coppers ,  occa- 
fioned  by  unforefeen  incidents,  upon  the  principle,  that  each, 
inch  of  cooling  in  anfwers  to  four  degrees  of  heat. 


Small 


'The  Practice  o/'Brewing. 


245 


Small  Beer  6  Quarters  of  Malt  at  130°. 
Length,  30T  Barrels,  Air  at  60". 


Comput. 

I 

'5f 

r 

Degrees. 

1*    1. '    1  "1 

1  Mqoor  ,  g.eat  cop- 

J.ly 10. 

July  11. 

per  charged  linchei 
•  bovc   brafi  j   cool- 

I Mall 

H7 

147 

U5 

• 

ed  into  I J  and  >  halt' 
inchei  above  braft. 

1'                  1              1              I               r              i  »  '-'S'-o  ,   gieat  c.p- 

per    charged    9    in- 

aMafh. 

165 

'63 

167 

1 

ches     abofo     brafi, 
cuoled    into   11   in- 

I       1       1 

(     che»  and  i  hal?. 

i 

i  wort  came  in  33  in- 

cliel  above  brafs 

-  went  out  aS  incbei 

above  brafs 

jMifli 

17: 

174 

1-2 

/ 

-  boiled  I  hour  tc  half 

J   Liquor,  litiic  cop  - 

par  charged   12    in- 

•hci    abort   brafa  ; 

r 

cooled    ia  to  13  in- 

1       1 

ches  above  brafs. 

4   L  i^uor,  little  cop- 

4 MaOi 

179 

179 

179 

per    charged   ij  in- 
ches above    brafi  j 
cooled  in  nothing. 

1 

- 

a    wort  came  in   39 

above  brafs 
-  went  o»t  i8  inches 

above  brafs 

Len|th  31  batKis 

' 

, 

1 

I  i 


Porter 


246 


The  Practice  o/*Brewing. 


wi»ii«;!«;»ii«i«wi«iwwmi#tawfflwi»iMi«jii»iw(«8^Mi»ii«ii»iMi»ii«SJffl 
Porter,   11  Quarters  of  Malt  at   ijS" 
Length,  27^  Barrels,  Air  at  40*. 
1759  1760 


iMalh 

f"»mput. 
Degrees. 

140 

Nov.  J  6. 

140 

De:.  S. 

13S 

Feb.  lo. 
143 

Feb.  iS. 
140 

I   Liquor,  gre«t  cop- 
per charged  6  and 
a  half  inches  above 
braf;,    cooled  in  t» 
17  inches. 

iMafli 

148 

146 

150 

146 

148 

■  Liquor,  little  cop- 
per   charged     half 
an      inch      bclon 
brjfs,    cooled  in  to 
th-ee  i&ches  abore 
brefs. 

I  wort  came  in  16  in^ 

went  oiii  13  inchee  a- 
bovc  brafs  ■         boiled 

3  Malh 

152 

154 

152 

150 

150 

1  hour 

3  liquof,little  topper, 
charged  9  inches 
above  brals  ,  cool- 
ed in  to  16  inches 
aboTe  brafs. 

2  wort  came  in  Ji  in- 

ches  above  br.   (brafs 
went  out  5  in.  above 
. boiled  z  tours. 

4ivr»Ci 

^SS 

^SS 

'S'^ 

157 

157 



4  liquor.  Tittle  copper 
charged  i  in  h  and 
a  half  above  brafs, 
cooled   in  to  6  in- 
ches above   brafs. 

5    liquor,  little  cop- 
per charged   2    in. 
dies  and  a  half  a- 
bove  brafs,   couled 
into  6  inches  above 

5  fafli 

158 

158 

160 

I5S 

15? 

krafs. 
3  wort  came  in  24  in, 

abjvc  br.        (lirafi 
went  out  II  in.  above 
Length  zybar.]  ^ihs 

S  t  C  T  I  O  N 


*lhe    P  R  A  C  T  1  C  E    (?/  B  R  E  VV  I  N  G.  2\J 

SECTION     XIV. 

Of  the  difpofitlon  of  the  WORTS  ivheii  turned  out  of  the 
C  O  P  P  E il,  tlk  thicknejs  theypould  be  laid  at  in  ?/jf  B  A C K8 
/5  C  O  O  L,  and  the  heat  they  fiiould  retain  for  f er mental i^ 
on,     under  the  feveral  circumjiances. 

^-^■•x-^40  H  E  N  a  procefs  of  brewing  Is  regularly  carried 
^  'f"rr,"f'  V  on,  the  worts  come  in  courk  to  boil,  as  the  cxfrad=; 
jk  -^-■-"•i^  Jj^  which  formed  them  are  produced.  It  would  be 
0>^K-'«*'fi}  tedious  and  unneceffary  to  defcribe  the  minutell: 
parts  of  the  practice  ;  which  vary  as  the  brewing  olTices  are  dif- 
ferently conrtrufted,  or  the  utenlils  variouliy  arranged.  With- 
out the  affiflance  of  a  brewhoufe,  it  is  perhaps  impoffible  to 
convey  to  the  imagination  the  entire  apphcation  of  the  rules  be- 
fore laid  down,  but  with  one,  I  hope,  they  need  little,  if  any, 
fardier  explanation. 

The  worts,  when  boiled,  are  mufls  j^ofleffing,  in  their  in- 
tended proportions,  all  the  fermentable  principles,  except  air. 
This  was  expelled  by  the  fire,  and  until  the  boiling  heat  is  re- 
moved,   thofe  worts  cannot  be  faid  to  be  in  a  fermentable  ftate. 

In  mufts,  which  fpontaneoufly  ferment,  the  included  air 
excites  in  the  oils  aii  agitation,  which,  opening  the  pores  of 
the  liquor,  renders  them  capable  to  receive  part  of  the  exter- 
nal ai^:.      The  cafe  is  not  exadtly  the  fame  with  regard  to 

^12,  thofo 


248  *^&  Practice  <?/ Brewing. 

thofe  mufts,  which  require  ferments.     The  air  wanted  in  boilect 
worts  mull:  be  fupplied  by  the  means  of  yeaft.     Was  the  heat  of 
the  wort  fuch,   as  to  occafion  the  immediate  burfting  of  all  the 
air  bubbles  contained  in    the  yeaft ,    an   effervefcence  rather 
than   a   fermentation  would  infue.     Now  a  heat  fuperior  to 
that  of  80  degrees  has  this  effed,  and  is  therefore  one  of  the 
boundaries  in  artificial  fermentation  j  that  of  40  degrees,  for- 
want  of  being  fufficient  to  free  the  air  inclofed  in  the  yeaft 
bubbles,  and  to  excite  their  aftion,   is  the  other.     Within  thefe 
limits,   mufl  the  wort  be  cooled  to  ;  and  the  precife  degree, 
which  varies  according  to  the  different  circumftances  they  arc 
in,  and  to  the  intent  they  are  to  be  applied  to,  is,  together 
Avith  the  means  of  procuring  this  heat,  the  purport  of  this  fee- 
tion. 

Worts,  when  in  the  copper,  boll  at  a  heat  fomewhat  fupe- 
rior to  that  of  2 12  degrees,  and  the  more  that  heat  is  exceeded,  the 
ftronger  the  liquor  is.    The  inftant  the  wort  is  fuffered  to  go  out 
of  the  copper,  it  lofcs  more  heat,  than  at  any  other  equal    fpace 
of  time  after  it  lias  been  expofed  to  the  air.     In  the  courfe  of 
the  natural  day,  cr  in  24  hours,  the  heat  of  the  air  varies  fome- 
times,  (efpecially  in  fummer  time,)  as  much  as  20  degrees.    If 
the  wort,  after  having  reached  the  loweft  degree  in  this  inter- 
val, was  fuiTered  to  remain  in  the  coolers,  till  the  return  of  a 
greater  licat  in  the  air,  it  would  be  influenced  by  this  increafe,, 
expand,  and  be  put  again  in  motion.     Should,  at  that  time, 
any  elaftic  air  happen  to  be  in  the  vefTels,  which  fometimes 
happens,  either  from  the  fedimcnt  of  former  worts,  the  backs 

net 


T^e  Practice   ©/"Brewing.  249 

not  being  clean  fwept,  or  the  wood  being  old  and  fpung).-,  the 
wort  fuppofed  to  be  left  to  cool,  will,  before  it  is  removed, 
bring  on,  in  a  lower  degree,  the  adl  of  fermentation  ;  and  this 
accident  is  by  the  artifl  called  the  bach  being  ft. 

For  this  reafon,  a  wort  iLould  never  be  fufFered  to  lay  fo 
long  as  to  be  expofed  to  tliis  injury  ,  which  generally  may 
happen  in  a  little  more  than  twelve  hours.  Thus  are  we  di- 
rc6ted  to  fprcad  or  lay  our  worts  fo  thin  in  the  coolers,  as  that 
they  may  come  to  their  due  temperature  within  this  fpace ;  in 
fiimmer  it  is  fufficient  if  the  backs  be  covered  ;  m  winter  a 
height  of  two  inches  may  oftentimes  be  allowed. 

From  the  inclination  of  the  coolers  or  backs  to  the  place, 
where  the  worts  run  off,  from  their  largenefs,  or  from  the  wind 
and  air  warping  them,  a  wort  feldom,  perhaps  never,  lays 
every  where  at  an  equal  depth,  and  cannot  therefore  become 
uniformly  cold  in  the  fame  fpace  of  time  This  renders  the 
life  of  the  thermometer  difficult,  in  this  cafe,  though  perhaps 
not  impra<5ticable.  To  fupply  the  want  of  this  inftrument  with 
fome  degree  of  certainty,  the  hand  intended  to  feel  the  worts 
is  brought  to  the  heat  of  the  body,  by  placing  it  in  the  bofom^ 
until  it  has  fully  received  it.  Then  dipping  the  fingers  into 
the  liquor,  we  judge,  by  the  fenfation  it  occafions,  whether  it 
is  come  to  a  proper  degree  of  coolnefs  to  be  fermented.  As  the 
external  parts  of  our  bodies  are  generally  of  about  90  degreeiv 
of  heat,  fome  degree  of  cold  muft  be  felt,  before  the  worts  arc 
ready  for  the  purpofe.  But  that  degree  varies  for  different 
drinks,  and  in  different  feafons,     I  will  endeavour  to  fct  forth 


2  50  'The  Practice   (j/  B  r  e  w  i  m  g. 

the  rules  to  be  obferved  in  judging  of  fmall  beers,  A  greater 
preciiion,  both  for  that  and  for  other  drinks,  will  be  found  in  the 
followinE;  table. 

In  July  and  AugiiH,  no  other  rule  can  be  given,  than  that  the 
worts  be  got  as  cold  as  poffible.  The  fame  rule  holds  good  in 
June  and  September,  except  the  feafon  is  unnaturally  cold.  In 
May  and  Odober,  worts  fhould  be  let  down  nearly  thirty  de- 
grees colder  than  the  hand  ;  in  April,  November,  and  March, 
the  worts  fhould  be  about  twenty  degrees  colder  than  the  hand, 
and  only  ten  in  January,  February,   and  December. 

It  may  perhaps  be  thought  that  the  heats  here  fpeciiied  are 
great,  but  worts  cool  as  they  run  from  the  backs  to  the  work- 
ing tuns,  they  are  alfo  affeded  by  the  coldnefs  of  the  tuns  them- 
felves,  and  perhaps  thefe  circumrtances  are  not  fo  trivial,  but 
that  an  allowance  fhould  be  made  for  them.  In  general,  the 
heat  of  no  muft  fhould  exceed  60  degrees,  becaufe  fermenta- 
tion increafes  this  or  any  other  degree,  in  proportion  to  that  un- 
der which  this  particular  part  of  the  procefe  begins. 


yi.  y^:  ?K  Si; 


« 


A  Tabls 


common  fmall 

all  keeping  beers         amber  or  ales. 

-  75 

-  60 

- 

-  -     59     -     -     -     55 

-  -     56     -     -     -     54 

-  -     53     -     -    -    53 

-  -     50     -    -    -     52 

-  55 

-  50 

^ 

-  -     50     -     -     -     51 

-  -     50     -     -    -     50 

7>&^    Pr  A  C  T.  I  C  E    (?/*  B  R  E  VV  I  N  G.  2^1 

A  Table  fliewing  the  degrees  of  heat,  worts  fliould 
have,  when  the  yeafl;  is  apphed  to  them,  according 
to  the  fevcral  degrees  of  heat  in  the  air. 

Heat  of  the  air 
25      - 

3°  - 
35  - 
40     - 

45     - 

5"^     - 

55  7  In  tliefe  cafes,  when  the  medium  heat  of  the  air  is 

66  }  greater  than  that  which  the  worts  fhould  ferment 
at,  the  cold  of  the  night  mufi:  be  made  ufe  of,  to  bring  them  as 
near  as  poffible  to  their  temperature.  It  has  been  obferved, 
that  the  coldeft  part  of  the  natural  day  is  about  one  hour  be- 
fore fun  riling. 

The  confequences  of  worts  being  fet  to  ferment  at,   in  an 

undue  heat,  are  the  following.     In  ftrong  beers,  or  fuch  as  are 

intended  for  long  keeping,  if  the  worts  be  too  cold,  a  longer 

time  is  required  for  their  fermentation,  and  the  drinks    grow 

fine   witli  more  difficulty  ;  if,  on  the  contrary,  they   are   too 

hot,  acidity  and  a  wafte  of  fome  of  the  fpirituous  parts  muft 

infue.     Either  of  thefe  difadvantages  appears  more  confpicu- 

ous  in  common  fmall  beer,  as,  in  winter,   this  drink,   is  feldom 

kept  a  fufficient  time,  to  correcS  the  defed,  and  in  fummer, 

from  being  too  hot,   it  becomes  putrid,  or,  in  the  terms  of  the 

brewery,  is  hereby /o.vrd'. 

SECTION 


252  'Thz  Practice  <?/"  Brewing. 

SECTION     XV. 

0/VEAST,  /Vi  NATURE  and  CONTENTS,  and  of 
the  manner  and  quantities^  in  nvhicb   it  is  to  be  ad- 
ded to  the  WORTS. 

;^>*«54.*:  U  S  T  S  or  worts,  though  ever  fo  rich,  when  unfer- 
*<J  M  ^  mented,  yield  no  fpirit,  by  diflillation,  nor  inebriate, 
"^'■s^^^*  if  drank  in  any  quantity.  The  oils,  which  are  not 
fuiriciently  attenuated  for  this  purpofe,  become  fo  by 
fermentation.  Air  is  abfolutely  ncceflary  for  this  adt,  in  the 
courfe  of  which,  fome  of  the  aerial  parts  mixing  with,  and  be- 
ing enveloped  by,  oils  greatly  thinned,  are  inclofed  in  veficles 
not  fulliciently  ftrong,  to  refill:  the  force  of  elafticity,  or  prevent 
a  burlVing  and  explolion.  As  the  procefs  goes  on,  the  air  joins  with 
oils  both  coarfer  and  charged  with  earthy  particles,  a  coat  is  form- 
ed capable  of  refilling  its  expanfion,  and  if  the  bubbles  cannot 
come  to  a  volume,  fulTicient  to  be  floated  in  and  upon  tTie  liquor, 
they  fink  to  the  bottom,  and  take  the  appellation  of  lees  of  nvine. 

Between  thefe  two  extremes,  there  is  another  cafe,  when  the 
bubbles  are  fuiBciently  flrong  to  hold  the  air,  but  not  weighty 
enough  to  fink.  They  are  buoyed  upon  the  furface  of  the  li- 
quor, and  there  remaining  entire  are  termed  the^owers  ofiaine. 
Both  lees,  and  flowers,  are  therefore  veficles  formed  out  of 
the  muft,  and  filled  with  clalVic  air,  and  either  feparately  or  when 
mixed  together,  they  obtain  the  general  denomination  oi yeaft. 

We 


l^'hz  Practice    o/Brewing.  253 

Vv'^e  have  often  mentioned  the  power  of  the  fire  in  driving 
the  air  out  of  worts.  Yeaft  fraught  with  the  principle  now 
wantedj  for  fermentation,  is  therefore  the  propereft  fuhjeft,  to 
be  added  to  the  mufts ;  but  its  texture  is  various,  in  propor- 
tion to  the  different  heats  of  the  extrads ,  it  was  formed 
from.  Keeping  drinks,  extracted  with  hotter  waters,  )icld  a 
yeaft,  the  oils  of  which  have  a  greater  fpiiTitude.  It  is 
confequently  (lower,  more  certain,  and  moft  fit  to  promote  a 
cool  and  gentle  fermentation.  That,  on  the  contrary,  which 
is  produced  from  fmall  beer,  being  weak,  and  ading  at  once, 
is  apt,  not  only  to  puff  up  the  drinks,  but  to  excite  a  motion  like 
that  of  effervefcence ;  fuch  yeaft  ought,  therefore,  not  to  be  ufed, 
but  when  there  is  no  pofTibility,  to  obtain  the  other. 

The  longer  wines  or  beers  are  under  the  firil  ad  of  fer- 
mentation, the  greater  variety  will  be  found  in  the  texture  of 
the  bubbles,  wliich  compofe  their  flower  and  lees.  Wines  made 
out  of  grapes  require  fomc  time,  before  this  firfi:  period  is  at  an 
end;  and  we  have  feen,  that  in  them  fermentation  firlt  brings 
forth  air  bubbles,  whofe  conftituent  parts  are  mofl  tender,  and 
afterwards  fome  that  are  of  a  llronger  texture.  As  malt  liquors 
require  a  lefs  time  to  ferment,  their  bubbles  are  more  fimilar  ; 
on  this  account,  the  whole  quantity  of  yeaft,  necefTary  to  fcr*- 
meht  a  wort,  fhould  not  be  applied  at  once,  leall:  the  air  blad- 
ders, burfting  nearly  in  the  fame  time,  fhould  prevent  that 
gradual  adion,  which  feems  to  be  the  aim  of  nature,  in  all  her 
operations. 

K  k  Chanfmg 


254  ^^  Practice  o/'Brewinc. 

Cleanfvig  is  dividing  the  drink  into  feveral  cafks ;  this  checks 
the  motion,  occafioned  by  fermentation,  and  confcquently  re- 
tards it.  To  prevent  this  from  being  too  fenfibly  felt,  fome 
yeafl:  fhould  be  put  to  the  drink,  before  it  is  removed  into  die 
cafks.  As  the  conftituent  parts,  in  ftrong  beers,  are  more  te- 
nacious, than  in  Imall,  and  require  a  greater  motion  to  entertain 
the  fermentation,  tlie  drinks,  before  they  be  thus  divided,  fhould, 
bcfides  the  addition  of  the  yeafl:,  be  well  roufed  with  a  fcoop,  or 
by  fome  other  means,  for  one  hour.  This  not  only  blends  all 
the  parts  together,  but  attenuates  and  heats  the  liquor,  and 
makes  it  more  ready  to  begin  to  ferment  again,  w  hen  in  the 
cafks.  One  fixth  part  of  the  whole  of  the  yeafl:  ufed  is  gene- 
rally referred  for  this  purpofe  ;  and  the  remainder  is  equally  di- 
vided as  the  worts  are  let  down.  It  muft  be  obferved,  that  this 
flirring,  though  as  neceffary  to  fmall,  as  to  flrong,  drinks,  is 
only  to  be  continued,  for  a  fpace  of  time  proportioned  to  their 
flrength. 

We  have  before  feen,  that,  when  malt  is  entirely  extrad- 
ed  for  one  and  tlie  fame  purpofe,  one  gallon  of  yeaft  to  eight 
bufhels  of  grain  affords  a  fufficient  fupply  of  air,  to  perfedl 
the  fermentation.  This  takes  place,  when  the  heat  of  the  air 
is  at  40  degrees;  and  in  the  hotteft  weather,  experience  fhevvs, 
that  half  that  quantity  is  the  leaft  that  ought  to  be  ufed.  But 
as,  in  fome  ales,  the  whole  virtue  of  the  malt  is  not  extradf- 
ed,  and  what  remains  is  appropriated  to  tlie  making  of  fmall 
beer,  the  quantity  of  yeafl,  ufed  for  thefe  drinks,  mufl  be 
♦niy  in  proportion  to  the  ftrength  extracted.     From  thefe  pre-' 

niifes. 


72^  Pr  A  cTicE^?/ Brewing.  255 

mifes,  the  following  tables  have  been  formed,  exhibiting  the 
quantity  of  yeaft  neceflary,  for  the  feveral  forts  of  drinks,  and 
the  different  heats  of  the  air. 

A  Table  fliewing  the  quantities  of  yeaft  neceflary 
for  common  fmall  beer  in  every  feafon. 

Heat  pints  of  yeaft  to 

of  the  air         one  quarter  of  malt 

35     -    -    -     9  1 

40     -     -     -     8  I    The  whole  quantity  of  yeaft  to  be  put 

45     -     -     -     8  (      into  the  firft  wort. 


50     -     -     -     / 

55     -     -     -     71   The  firft  wort  to  have  ^ 

60     -     -     -     6   V    The  fecond  wort  to  have  4. 


65 6. 

yo  -     -     -  5  I  The  firft  wort  to  have  one  half  of  the 

yS  -     ~     ~  5  \  whole  quantity.  ■ 

So  -     -     -  4  J  The  fecond  wort  to  have  the  remainder. 


K  k  2  A  Table 


2  r  6  The    Practice    (j/  Brewing. 

A  Table  fliewing  the  quantities  of  yeaft  neceflary 
for  all  keeping  drinks,  both  brown  and  pale,  fmall 
and  ftrong. 

Heat  pints  of  yeaft 

of  rhe  worts  *  to  one  quarter  of  malt 

30 9 

35 -  9 

40 -  8 

45 8 

50 7"  ' 

SS 7 

60   ------  6 

65 5 

70   ..---.  5 

75  ------  4 

80  ------  4 

•  In  beers  intended  for  long  keep-      ed  by  the  heat  of  the  worts  or  mufls, 
ing,  the  fermentation  is  to  be  govern-      more  than  by  that  of  the  exterior  air. 


jg.    ^    5'gf    (Cj    jgj 

m  ^  ^  ^ 

^  =sJ  ^ 


A  Table 


lie   Practice    ^Brewing,  257 

*&&*-A*;****i'if*************'«f******  ********** 

A  Table  (hewing  the  quantities  of  yeaft  neceflary 
for  amber  and  all  forts  of  ales,  after  which  fmall 
beer  is  made. 

Heat  pints  of  yeaft 

of  the  air                            to  one  quarter  of  male 
30 -6t 

35     - 6  i 

40     ------     6 

45     ------     54. 

50        ------        5   T 

SS -     5 

60     -    -    -    S    -    -    4t 

65  ------  4 

70  - 3  ^ 

75 -  3t 

80  ------  3 

In  every  heat  of  the  air,  the  quantity  of  yeaft  to  be  ufed  for 
the  fmall  beer  made  after  ale,  muft  be  one  third  part  of  the 
quantity,   which  the  ale  required. 


SECTION 


2c8  The   Practice    <?/'BREWiNOk 

SECTION     XVI. 

Of  practical  FERMENTATION,  mid  the  management  of 
the  federal  forts  c/"  M  A L T  LI Q^  O  R  S,  to  the  period, 
at  which  they  are  to  be  cleanfed  or  put  into  the  CASKS. 

JSKt'^-tsaK  HE  laws  of  fermentation  are  univerfal,  and  uni- 
-K* '  T'  '  V-  form  ;  and  when  it  proceeds  regularly,  its  different 
^..u  .-i..'^  periods  are  known  by  the  different  appearances  of 
SiKt~°°t»5i  the  fermenting  liquor.  As  a  particular  appellation 
is  given  to  each  of  thefe  appearances,  it  may  not  be  unnecefTary 
here  to  defcribe  them. 

1 .  The  firft  fign  of  a  wort  fermenting  is  a  fme  white  line, 
compofcd  of  very  fmall  air  bubbles,  attached  to  the  fides  of  the 
tun  ;  it  is  then  faid  to  have  taken  yeajl. 

2.  When  thefe  air  bubbles  are  extended  over  the  whole  fur- 
face  of  the  muft,  the  wort  is  faid  to  be  creamed  over. 

3.  Bubbles  cominuing  to  rife,  a  thin  crufl:  is  formed  ;  but  as 
the  fermentation  advances  rather  fiiflcr  near  tlie  fides  of  the 
tun,  than  in  the  middle,  this  cruft  is  continually  repelled ;  from 
which  arifes  the  denomination  of  the  wort  parting  from  the 
tun  fide. 

4.  When  the  furface  becomes  uneven,    as  if  it  were  rotk 

v;ork,  this  ftage  of  fermentation,  which  lias  no  particular  uk^  is 

dilVmguillied  by  its  height. 

5.  When 


T^^P^RACTICE     c/'BrEWING.  259 

5.  When  the  head  becomes  lighter,  more  open,  more  uni- 
form, and  of  a  greater  depth,  being  round  or  higher  in  the 
middle,  than  in  any  other  part,  and  fceming  to  have  a  tendency 
ftill  to  rife,  the  liquor,  in  the  cafe  of  ftrong  beer,  is  faid  to  be, 
by  fo  many  inches,  7i'jjit  to  cleanfe. 

6.  This  head  having  rofe  to  its  greatefl  height,  begins  to 
fink  and  to  become  hollow  in  the  middle,  and  at  the  fame  time, 
more  folid,  the  colours  changing  to  a  ftrongcr  yellow  or  brown  ; 
the  wort  is  then  faid  to  be  in  ajit  jlate  to,  cleanfe. 

After  this,  no  farther  diftindions  are  made ;  and  if  the  fermen- 
tation is  fuffered  to  proceed  in  the  tun,  the  head  continues  to 
link,  and  the  liquor  is  often  injured. 

As  the  denominations  and  taftes  of  liquors  brewed  from  malt 
are  numerous,  it  is  impofllble  to  fpecify  each  feparate  one;  we 
fhall  therefore  only  particularize  fuch  forts  of  drinks,  as  were 
taken  notice  of  in  the  fcdion  of  extradion,  they  being  moft 
in  ufe  ;  but,  from  what  will  be  faid  about  them,  the  method  of 
managing  any  other  malt  liquor  may  eafily  be  deduced. 

Spontaneous  pellucidity  arifes  from  a  due  proportion  of  the 
oils  to  the  falts,  in  the  worts,  but  the  advantage  of  long  keeping 
depends  not  only  on  the  quantity  of  oils  and  hops  the  mufts 
poffefs,  but  alfo  on  the  fermentation  being  carried  on  in  a  How 
and  cool  manner.  The  drinks,  intended  to  be  kept,  are  therefore 
beft  formed  in  cold  weather,  and  made  to  receive  their  yeafl:  at 
fuch  temperature,  as  is  fet  forth  in  the  table.  The  quantity  of  the 
ycaft  is  divided  in  proportion  to  that  of  the  wort  let  down,  un- 

tiU 


26o  TI22  Practice  (t/*  B  r  e  v;/  i  n  g. 

till  the  whole,  being  mixed  together,  receives  all  its  allotted 
yeaft,  except  that  part,  which  is  put  in  juft  before  cleanfing. 
Under  thefe  circumllances ,  drinks,  which  are  brewed  for 
keeping,  without  the  aiultance  of  precipitation,  are  fuffered 
to  go  through  the  firft  procefs  of  fermentation ,  till  they  arc 
fo  attenuated,  that  the  liquor  becomes  light,  and  the  head,  or 
the  yeafl:,  laying  on  the  furface  of  the  beer,  begins  to  fink. 
When  this  head  has  fallen  \o  nearly  half  its  "-reafefl  lieight,  a 
remarkable  vinous  fmell  is  perceived,  and  the  liquor,  at  this 
term,  is  to  be  put  into  cafks,  being  firll:  well  roufed  with  the 
remaining  part  of  the  ycaft,  in  the  manner  mentioned  in  the 
preceding  fjdlion. 

By  the  defcription  given  of  the  origin  oi  yeafl,  it  appears 
that  it  is  formed  rather  of  the  coarfer  oils  of  the  worts.  If  the 
cleanfing  is  not  done  when  the  head  is  funk  down  to  half  the 
greateft  height,  it  rofe  too,  by  falling  lower^  fome  part  of 
thefe  coarfer  oils  return  into  the  beer,  then  under  fermentation, 
and  give  it  a  fiat  greazy  tafte,  technically  termed  yeajl  bit- 
ten. When,  on  the  contrary,  beers  or  ales  are  removed  too 
foon  from  the  iirft  tumultuous  fermentation,  for  w^ant  of  hav- 
ing been  futficiently  attenuated,  and  from  not  having  depo- 
lited  their  lees,  nor  thrown  up  in  flowers  their  coarfer  oils, 
they  are  lefs  vinous,  than  otherwife  they  would  have  been,  but 
appear  heavy,  aley,  and  are  faid  /;c/  to  have  their  body  f'iffi<^i- 
ently  opened. 

The  fermentation  of  common  fmall  beer  is,    through  nc- 
ceffity,  carried  on  fo  hafWy,  that  it  is  hardly  poffible  to  wait 

for 


7%e  Pra.cticeo/'Brewing.  261 

for  the  figns,  which  direfl  the  cleaning  of  other  beers.  This 
drink  being  generally  brewcJ  and  fermented  within  twenty 
four  hours,  its  flate,  with  regard  to  fermentation,  is  beft  jud- 
ged of  by  the  quantity  of  its  froth  or  head  at  the  time  of  cleanf- 
ing,  which,  in  proportion  to  the  heat  of  the  air,  may  be  de- 
termined by  the  following  table. 

A  Table  fliewing  the  proper  quantity  of  head,  which 
common  fmall  beer  £hould  have  to  be  properly 
cleanfed,  in  every  feafon  of  the  year. 

Htac  head  on  the  beer 

of  the  air  in  the  tun. 

25  degrees  -     -     -     *     6   inches 

30     ------     5 

35 4t 

40     ------     3  4, 

45 a  -:- 

50 2 

55 -  1  4^ 

60------  I 

65 ^ 

70 4 

75     - i 

80     -----     -      jufl:  taken. 

As  it  is  chiefly  by  the  adion  of  die  air  that  wines  are  formed, 
if  we  contrive  to  ihift  this  powerful  agent  on  the  furface  of  t 

L  I  muft 


262  The  Practice  ©/"BREwiNcr 

muft  under  fermentation,  and  to  convey  it  both  more  forcibly 
and  more  haftily  into  it,  its  efficacy  will  be  renewed,  the  fer- 
mentation accelerated,  the  liquor  quickly  become  tranfpareni, 
and  foon  be  brought  to  the  ftate  of  maturity  age  might  flowly 
make  it  arrive  at. 

Amber,  or  pale  ales,  require  very  hot  cxtrads  to  be  render- 
ed foft  and  fmooth  to  the  palate ;  but,  as  a  continuation  of  ^ 
great  degree  of  heat  prevents  fpeedy  pellucidity,  and  ales  do  not 
admit  of  any  large  quantity  of  hops,  which  would  alter  their 
nature,  there  is  a  neceflity  to  perform  haftily  the  act  of  fermen- 
tation, and  to  carry  it  on  to  a  higher  degree  than  is  common  in 
other  malt  drinks.  As  the  method  of  exciting  and  conducing 
repeated  fermentations,  with  fuccefs,  is  perhaps  not  only  the 
moft  diflicult,  but  the  moft  curious,  part  of  the  procefs,  I  fliall 
conclude  with  an  account  of  it,  what  I  have  to  "fay  with  regard 
to  the  pradtice  of  fermentation. 

The  amber  wort  being  let  down,  at  its  proper  degree  of 
heat,  into  the  fermenting  tun,  out  of  the  whole  quantity  of 
yeaft  allowed  for  this  drink,  in  the  table  page  257,  one  gallon 
muft  be  kept  to  be  ufed  as  hereafter  fliall  be  mentioned.  Sup- 
pofe  that  the  heat  of  the  air  is  at  40  degrees,  and  that  eight 
quarters  of  malt  have  been  wetted  for  this  purpofe  ;  tlie  whole 
of  the  yeaft  required  is  6  gallons,  from  which  one  is  to  be 
referved.  Of  the  five  remaining  gallons,  one  half,  or  two 
gallons  and  a  half  are  to  be  put  to  the  wort  on  its  firft  coming 
down,  and  of  the  laft  2  ■  gallons,  about  three  quarts  muft  be 

added 


J'he    pRACTICE^BREWINGi  265 

added  to  the  drink,  every  twelve  hours,  untill  it  ferments  to  tlic 
highell:  pitch  of  the  period  mentioned  in  article  5  page  259. 
This  fucceffive  putting  in  of  the  yeaft  is  called  feeding  the 
drink;  about  the  time  the  head  is  got  to  this  height,  all  the 
•  dirt  or  foul  yeafl,  that  rifes  on  the  furface,  mufl  be  carefully 
fkimmed  off;  it  is  ealily  diltinguiflied  fiom  the  pure  white 
froth,  by  its  color,  and  by  the  finking  of  the  head  occafioned 
by  its  weight.  Length  of  time  might  attenuate  fome  of  thefe 
coarfer  oils  in  a  lefs  artificial  fermentation,  but  as  this  help  is 
wanted,  and  every  obflacle  to  pellucidity  is  to  be  removed,  the 
brewer's  attention  to  this  point  cannot  be  too  great.  At  thi^ 
time,  the  referved  gallon  of  yeaft  is  to  be  ufed,  in  order  to  give 
to  the  ale  a  fufliclent  power  to  bear  the  repeated  fermentations 
it  is  to  undergo,  by  being  beat  in,  every  two  hours,  with  a 
jett  or  fcoope,  for  one  quarter  of  an  hour,  fo  that  the  head  on 
the  drink  be  reduced  to  the  leaft  height  it  is  capable  of.  This 
ftriking  in  being  continued,  the  drink  will  periodically  require 
it,  and  be  damaged  if  it  be  neglefted.  After  it  has  undergone 
more  or  lefs  of  thefe  fermentations,  in  projx)rtion  to  the  heats 
of  the  worts  and  of  the  air,  the  brewer  is  carefully  to  obferve, 
when  the  head  ceafes  to  rife  to  Its  accuftomed  height,  and 
then  to  examine  the  drink,  by  having  the  jett  filled  with  it  at 
•the  bottom,  and  brought  through  the  whole  body  to  the  top,  a 
fmall  part  of  which  being  poured  in  an  handgatherer,  he  will 
fee  whether  the  lees  form  tliemfelves  in  large  white  flakes  and 
readily  fubfide,  and  be  informed,-  by  the  tafte,  whether  the  fweet 
of  the.  wort  is  gone  of,  and  the  ale  become  vinous,     Wlien 

L  I  2  thefe 


264  -^^  Practice  of  Brewing. 

thefe  two  circumftances  concur,  the  drink  is  to  be  beat  in  with 
the  jett  as  before,  but  not  roufed  as  porter  or  other  beers  are, 
for,  by  this  management,  the  lees,  which  in  this  drink  are  in 
greater  quantity,  would  fo  intimately  be  mixed  with  it,  as  with 
difficulty  to  feparate  themfelves.  It  is  then  time  to  cleanfe  it ; 
but  the  calks,  more  efpecially  in  fummer  time,  muft  be  well 
filled  up  with  clean  drink,  that  is,  part  of  the  very  drink, 
which  was  cleanfed,  av^oiding  that  produced  in  the  fallings,  as 
this,  for  want  of  ftanding  a  lufficient  time,  is  always  yeafty, 
and  the  jeaft,  being  greatly  attenuated  by  the  working  of  the 
drink  eafily  diflblves  in  the  ale,  and  renders  it  foul  and  ill 
rafted. 

As  the  brewing  of  ambtr  well  is  looked  upon  as  the  highefl 
pitch  of  the  art  of  pale  beer  brewing,  I  have  dwelt  thereon  more 
than  otherwife  it  might  feem  necefTary,  to  fliew  the  connexion 
there  is  l^etween  every  fort  of  malt  liquors,  and  to  remove  this  pre- 
judice, that  an  artift,  by  brewing  well  one  kind  of  drink,  is  in- 
capacitated of  excelling  in  another.     But,  to  return  to  our  al?, 
the  fame  method  of  fermenting  it,  is  to  be  pradtifed,  both  win- 
ter and  fummer,  varying  only  the  quantities  of  yeafl:  in  propor- 
tion to  the  feafon ;  fo  that  whereas,  in  winter  time,  this  drink 
is  fed  with  three  quarts  of  yeaft,  in  every  twelve  hours,  half  a 
gallon  will  be  fiifficient  in  fummer.     Though  the  procefs  is 
thus  contrived  to  accelerate  fermentation,    yet  the  more  coolly 
and  gently  it  is  performed,  the  better  will  the  ales  be.     I  have 
before  hinted,  that,  if  Madeira  wines  were  fermented  in  this 

manner. 


7^^   Pr  ACT  ICE    ^  B  RE  WIN  G.  2^5 

manner,  they  would  fooner  become  fit  for  ufe,  more  efpeci- 
ally,  as  they  need  no  ferment  to  excite  them.  This  method 
•f  fermenting  drink  has,  indeed,  been  taxed  with  being  un- 
wholefome,  but,  upon  what  grounds,  I  could  never  difcover; 
as  no  reafon  of  any  moment  has  ever  been  alledged  for  this 
aflertion. 


SECTION 


266  The  Practice  o/"  Brewing. 

SECTION     XVII. 

Of  the  SIGNS  generally  employed  in  the  proceffes  o/"  BREW- 
I N G,  ajid  tkeir  comparifon  •with  the  foregoing  THE- 
ORY and  PRACTICE. 


"^■t"-^-^-  E  have  now  broudat  our  barley  wines  into  the  caiks, 
•<  W  J-  and  this,  on  principles  which  are  agreeable- and  con- 
}^'«-v~*;s>  fonant  to  each  other.  The  charge  of  novelty  may, 
perhaps,  ftill  be  alledged,  to  invalidate  what  has  been  offered. 
It  is  but  jufi:  to  pay  fo  much  regard  to  a  long  and,  upon  the 
whole,  fuccefsful  pradice,  as  to  recite,  if  not  all,  at  leaft  the 
principal,  maxims,  and  figns  in  brewing,  which  hitherto  have 
guided  the  artifl:.  By  comparing  thefe  with  the  prefent  me- 
thod, they  will  not  only  illuftrate  each  other,  but  perhaps 
caufe  both  to  be  better  underftood;  and  though,  with  refpc<5l 
to  the  art  itfelf,  this  may  be  thought  rather  a  curious  than  an 
inftruftive  part,  yet  we  may  learn  from  hence  that  fuch  prac- 
tice, which  long  experience  has  proved  to  be  right,  will  al- 
ways correfpond  with  true  theory. 

I .  When  a  white  four  fettles,  either  in  the  iinderback  or  cop- 
ferback,  -which  f77ieti?nes  is  the  cafe  oj  a  firjl  extraSf,   it  is  a 
fare  fgnt  that  fuch  an  extraSi  has  not  been  made  fiificiently  hot, 
or  in  technical  terms,  that  the  liquor  has  been  taken  too  ilack. 

Malt,    when  dried,    has  it's   oils  made  tenacious,    in  pro- 
portion to  tlip  power  of  heat  it  has  been  affeded  with  ;  the 

grain. 


7^^  P  R  A  c  T  T  c  E   c/"  Brewing.  267 

grain,  tliough  ground,  if  the  water  for  the  extraction  is  not 
at  leaft  as  hot,  as  what  occafioned  this  tenacioufnefs,  miift  re- 
main in  great  meafure  undiflblvcd  in  the  firfl  extract,  and 
depofite  itfelf  as  jnft  now  was  mentioned. 

2.  The  fir  [I  extraSl  (Jmdd  always  have  fome  Jroth  or  head 
in  the  undcrback. 

The  oils  and  falts  of  the  malt,  being  duly  mixed,  form  a 
faponaceous  body,  the  charader  of  which  is  that,  on  being 
fhook,'it  bears  a  froth,  on  it's  furface. 

3.  The  head  or  froth  in  the  under  back  appearing  red,  blue 
purple  or  fiery,  fiews  the  liquors  to  have  been  taken  too  hot. 

The  more  hot  the  water  is,  when  applied  to  the  malt,  the 
more  muft  the  extra<51:  abound  with  oils,  and  confequently  be 
more  capable  to  refledt  colors  in  a  ftrong  manner.  But  how 
precarious  this  method  of  eftimating  the  quality  of  an  extradl 
is,  in  comparifon  to  that  which  the  thermometer  affords,  will 
appear  from  the  following  obfervation  of  Sir  Ifaac  Newton; 
"  faponaceous  bubbles  will,  for  a  while,  appear  tinged  with 
"  a  variety  of  colors,  \vhich  are  agitated  by  the  external  air, 
"  and  thofe  bubbles  continue  until  fuch  time  as  growing  ex- 
"  celTive  thin,  by  the  water  trickling  down  their  fides,  and 
"  being  no  longer  able  to  retain  the  inclofed  air,  they  burft". 
Now  as  thefe  bubbles  vary  in  their  denfity,  in  proportion  to 
their  duration,  the  colors  they  relied  muft  alfo  continually 
change ;  it  is  therefore,  hardly  poffible  to  judge  of  theconditionand 
faponaceoufnefs  of  the  extrads,  by  the  appearance  of  their  froth. 

4.   If 'hen 


268  TJ^e  Practice  <>/'Brevving. 

4.  When  the  grijl  feels  Jlippery,  it  generally  is  a  fgn  that  the 
liquors  fja-ce  been  taken  too  high. 

This  appearance  proceeds  from  an  over  quantity  of  oil  being 
extraftcd,  and  this  is  the  efFed  of  too  much  heat. 

5.  Beer  ought  always  to  work  kind,  out  of  the  cajk,  when 
cleanfed,  but  the  froth,  in  fummer  time,  (IjOidd  he  fomeijohat  more 
open  than  in  winter. 

The  higher  and  hotter  the  extracting  water  is,  the  more 
oils  doth  it  force  into  the  mufi: ;  when  a  wort  is  full  charg- 
ed with  oils,  the  fermentation  is  neither  fo  ftrong  nor  fo  fpee- 
dy,  and  confequently  the  firft  froth,  efpecialJy,  is  thin,  open 
and  weak.  This  improves  as  the  liquor  is  more  attenuated, 
and  in  fummer  time,  heat,  which  expands  all  bodies,  muft 
a6l  in  the  fame  manner  on  yeafi:,  the  principal  part  of  which 
is  elaflic  air. 

However  vague  and  indeterminate  thefc  iigns  are,  it  would 
not  be  impoflfible  to  bring  them  to  fome  degree  of  precifion ; 
but  as,  upon  the  whole,  they  would  ftill  be  much  inferior  to 
the  rules  we  have  endeavoured  to  eflablifli,  we  think  it  unnecef- 
fary  to  purfue  any  farther  a  refcarch  rather  more  curious  than 
ufeful. 


SECTION 


The  Practice  ^Brewing.  269 

SECTION     XVIII, 

An  enquiry  into  what  may  be,    at  all  times,    a  proper  Jlock  of 
BEER,  and  the  management  oj  it  in  the  CELLARS. 

,^«..i^  H  E  bufinefs  of  a  brewer  is  not  confined  to  the 
y-'  _  '■  /'-  mere  manufadlnre  of  his  commodity;  his  con- 
^.4-       ..\..k  cerns,  as  a  trader,  deferve  no  lefs  regard,  and,   in 

^—^     a  treatife  like  this,  fliould  not  be  intirely  omitted. 

As  it  is  a  fault  not  to  have  a  futTicient  ftock  of  beers,  in 
the  cellars,  to  ferve  the  cuflomers,  it  is  one  alfo  to  have  more 
than  is  needful.  By  the  firft  of  thefe  errors,  the  beers  would 
be  generally  new  and  ill  difpofed  for  precipitation  ;  by  the 
other,  quantities  of  ftale  beer  muft  remain,  which  becoming 
harder  and  harder,  will  at  laft  be  unfit  for  ufe,  unlefs  blend- 
ed with  new  brewed  beers,  to  their  detriment.  Thefe  faults,  if 
continued,  may  in  time  affe6l  a  \vhole  trade,  and  ought  there- 
fore carefully  to  be  avoided.  For  thefe  reafons,  the  whole  quan- 
tity to  be  moved  or  expedtcd  to  be  fupplied  from  the  brewer's 
flore  cellars,  during  the  (^ce  of  one  twelvemonth,  fhould  be 
calculated,  as  near  as  pofTible  ;  half  this  quantity  ought  to  be 
the  ftock  kept  up  from  November  to  May  inclufive,  and  nearly 
one  third  part  the  ftock  remaining  in  September.  From  hence 
a  table  may  be  formed,  by  which  it  will  be  very  eafy,  at  one 
view,  to  know  the  quantity,  that  fhould  be  maintained  at  every 
feafon  of  the  year,  and  to  avoid  almoft  every  inconveniency, 

M  ra  which 


2  7©  5^^   Practice  ^Brewing. 

which  otherwife  muft  arlfe.  Suppofe  for  example,  the  number 
of  caflcs  expeded  to  be  moved  in  a  year  to  be  320  butts  and  248 
puncheons,  the  flore  cellars  ought  to  be  fupplied,  as  to  time 
and  quantity,  in  the  following  proportion. 

Butts  puncheons. 

January                     160  -  -  -  -  124 

February 160  -  -  -  -  124 

Alarch . 160  -  -  -  -  124 

April 160  -  -  -  -  124 

May 160  -  -  -  -  124 

June '  146  -  -  -  -  113 

July. 133  .  .  _  -  103 

Auguft 120  -  _  -  -      {^3 

September •  107  -  -  -  -        82 

Odober 133  -  -  -  -  103 

November 160  -  -  -  -  124 

December  -■■           160  -  -  -  -  124 

After  beers  have  been  flarted  in  the  cellars,  the  calks  Ihould  be 
well  and  carefully  flopped  down,  as  foon  as  the  repelling  force 
of  fermentation  is  fo  much  lefTened,  as  not  to  be  able  to  oppofe 
this  defign.  Otherwife  the  elaflic  air,  which  is  the  vivifying 
principle  of  the  drink,  being  loft,  it  would  become  vapid,  and 
fiat;   and  if  left  a  long  time  in  this  condition,  perhaps  grow  foui. 

It  has  already  been  obferved,  that  cellars,  in  winter,  are 
more  hot  than  the  exterior  air  by  i  o  degrees,  and  more  cold 
in  fummer  by  5  degrees.     But  bolides  this  general  difference, 

repoli- 


Ithe  Practice   (t/Brewing.  271 

repofitories  of  beer  vary  furprifingly  in  their  temperature ; 
from  the  nature  of  the  foil  in  which  they  are  built,  from 
their  expofition  to  the  fun ,  or  from  other  incidental  caufes. 
As  heat  is  a  very  powerful  agent  in  accelerating  fermentation, 
it  is  by  no  means  furprifing,  not  only  that  fome  cellars  do  ripen 
drinks  much  fooner  than  others,  but  alfo  that  a  difference  is  often 
perceived  in  the  fame  cellar.  The  perfons,  intrufted  with  tlie 
choice  of  beers,  with  which  the  cullomers  are  ferved,  fhould 
not  be  fatisfied  to  fend  out  their  guyles,  in  the  progreffive 
order,  in  which  they  were  brewed,  but  ought,  on  every  oc- 
cafion,  to  note  any  alteration,  that  happens  in  the  drink,  as 
this  is  doing  juftice  both  to  the  commodity,  and  to  the  con- 
fumer,  who  has  a  conftant  right  to  expert  his  beer  in  due 
order. 


jgj  fe***  j& 

@  ^®«  @ 

^w^  ^ 

®  1® 

Mm  2  SECTION 


272  Ihe  Practice  0/  B  r  e  vv  i  n  g. 

SECTION     XIX. 

0/ PRECIPITATION  and  other  REMEDIES,    op- 
flic  able  to  the  DISEASES  /««Wf;;/  to  BEERS. 

•j5-**g!i^^K-;V  o  accident  can  be  fo  detrimental  in  cellars  as  leaky 
^     N     f   or  ftinking  cafks,   which  lofe  or  fpoil  tlie  whole  or 
•l-^>«^g'-l  part  of  the  contained  drink.     The  neceffity  of  hav- 
ing, on  thefe  occafions,  a  remedy  at  hand  was  un- 
doubtedly the  reafon,    why  coopers  were  firft  introduced  in 
ftore  cellars.     Conftant  pradice  might  have  qualified  their  pa- 
fates  fo,  as  to  make  them  better  judges  of  the  (aftcs  of  wines 
and  beers,  and  to  enable  them  to  know  which  were  the  fitteft 
for  immediate  ule.     The  preparing  or  forcing  them  for  this  fer- 
vlce  was  a  matter,   which  the  profit  gained  by  it  made  them 
ready  enough  to  undertake.     The  chymifts,  whom  they  con- 
fulted  on  this  occafion,  gave  them  fome  informations,  and  by 
thefe  means,  the  coopers  became  the  poffelTors  of  a  few  nof- 
trums,   the  efFeds  of  which   they  were  fuppofed   to  have  ex- 
perienced. But,  as  they  are  ignorant  of  the  caufe  of  thefe  efFcds, 
and  unacquainted  with  the  conflituent  parts  of  beers,  it  is  not  to 
be  expeded  that  their  fuccefs  fhould  be  conftant  and  uniform. 
The  brewer  certainly  knows  beft,   liow  he  formed  the  drink, 
and  ought  confequently,  in  any  diforder,  to  be  prepared  to  di- 
red  the  propereft  remedy. 

The  intent  of  this  trcatife  has  been  to  difcover  the  means,  by 

which 


The  Practiceo/  Brewing.  273 

■which  errors  may  be  avoided.  Chymical  applications  are  in- 
tended to  remedy  thofe  errors,  which  may  be  occalioned  either 
by  carelefhefs  or  accident.  The  wholefomenefs  or  propriety  of 
the  applications,  which  will  be  indicated,  muft  be  left  to  the 
judgment  of  my  readers;  it  is  moft  likely  that  there  is  fulTicient 
room  for  improvement,  and  we  might  expedt  it  from  thofe, 
whofe  profelTion  it  is  to  ftudy  every  thing,  that  may  be  condu- 
cive to  the  fafety  of  mankind. 

Whatever  vegetables,  wines  are  produced  from,  whenever 
they  deviate  from  the  refpedllve  perfedion,  a  well  conduced 
fermentation  might  have  made  them  arrive  at,  they  may  be  faid 
to  be  diftempercd.  Foulnefs  or  want  of  tranfparency,  is  not 
the  leafl:  evil,  but  according  to  its  degree  it  obtains  various  appel- 
lations, and  requires  different  helps.  From  what  has  been  faid, 
nothing  can  be  more  plain,  than  that  it  is  always  in  our  power, 
to  form  beers  and  ales,  which  will  be  bright.  Yet  porter 
or  brown  beer  is  conftantly  fo  brewed  as  to  need  precipitation  ; 
the  reafons  for  this  management  have  before  been  offered. 
Were  we  to  wait,  till  the  liquor  became  tranfparent  by  age,  a 
more  real  diforder  would  enfue,  than  that  of  acidity.  Precipitation 
is  then  ferviceable,  efpecially  when  beers  are  to  be  removed  from 
one  cellar  to  another,  a  fhort  fpace  of  time  before  they  are  to  be 
ufed.  By  being  fhook,  and  the  lees  mixed  with  the  liquor, 
a  flrong  acid  taftc  is  conveyed  therein,  and  the  power  of 
fubliding ,  which  is  wanted,  renders  forcing  in  that  cafe 
abfolutely  neceflary.  In  beers  brewed  with  high  dried  malts, 
no   flatnefs    is  occalioned    thereby ;     as   the   cafe  is ,    under 

like 


2  74-  ^'^^  Practice  of  Brewing. 

like  circumliances,  with  liquors  produced  from  pale  or  low 
dried  grain.  The  degree  of  foulnefs  in  porter  may  however 
be  limited ;  its  bounds  ought  not  to  exceed  the  power  of  one 
gallon  of  diffolved  ifinglafs,  to  a  butt.  Ifinglafs  is  difTolved  in  ftale 
beer,  and  ftrained  through  a  fieve,  fo  as  to  be  of  the  confifl- 
ence  of  a  jelly.  The  beer  is  fet  in  motion  with  a  ftick,  which 
reaches  one  third  part  down  the  cafk,  before  and  after  this 
jelly  is  put  in,  and  a  few  hours  are  futlficient  to  obtain  the  de- 
lired  effect.  We  have  before  obferved,  that  this  quantity  of 
jelly  of  ifinglafs  is  equal  to  a  medium  of  14  degrees  drynefs  in 
the  malt,  and  heat  of  the  extrads.  When  the  opacity  exceeds 
thi^  degree,  the  liquor  is  termed  [liibborn  ;  the  fame  quantity  of 
difTolved  ifinglafs  repeated  is  often  fufficient,  in  that  cafe  ;  and, 
if  not,  fix  ounces  of  the  oil  of  vitriol,  are  mixed  with  it.  An 
efTervefcence  is,  by  this  addition,  produced ;  the  oils  of  the 
drink  become  more  attenuated,  and  the  weight  added  fo  the 
precipitating  matter,  is  z,  means  to  render  it  more  efficacious, 
hiflead  of  the  oil  of  vitriol,  fix  or  eight  ounces  of  the  concrete 
of  vitriol  pounded  and  mixed  with  the  ifinglafs  are  fometimes 
ufed  with  fuccefs. 

A  foulnefs  in  beer  beyond  that  which  is  CdW^d  Jlubbornefs^ 
gives  to  the  drink  the  denomination  of  gray  beer.  This  arifes 
from  the  oils  which  float  upon  the  furface,  and  which  the  li- 
quor has  not  been  able  to  abforbe.  In  this  cafe,  the  fame  me- 
thods, as  before  mentioned,  are  repeated;  thcquantity  of  diflblv- 
ed  ifinglafs  is  often  incrcafed  to  three  gallons,  that  of  vitriol  to 
more  than  twelve  ounces,  and  fometimes  a  fmall  quantity  of 

aqua  fortis  is  added  to  thefe  ingredients. 

The 


*TJoe  PracticE(?/'Brevving.  275 

The  next  ftage  of  opacity  is  ckudinefs ;  when  the  cooper  con- 
fefles,  that  the  dirtcmper  exceeds  the  power  of  his  menlbuums, 
and  that  his  attempts  extend  no  farther  than  to  hide  the  evil- 
Calcined  treacle,  from  its  acidity ,  is  of  feme  fmall  fervice, 
and  by  coloring  the  drink  foraewhat  Icflens  the  grey  dufky 
hue  thereon  ;  a  quart  of  this  is  generally  ufed  in  a  butt.  This 
ingredient  is  called  blacking  ;  and  to  prevent  it  to  be  known  by 
the  confumer,  the  pradlice  is  to  put  thereon  what  is  called  a 
good  caiily  flowered  head.  This  might  be  done  by  ufing  as  much 
pounded  fait  of  fteel  as  will  lay  upon  a  fhilling,  but  the  difle- 
rence  in  price  between  this  fait  and  copperas  makes  the  laft  ge- 
nerally to  be  preferred.  The  ftrong  froth  on  the  top  of  the 
pot,  and  that  which  foams  about  it,  together  with  fomewhat 
of  a  yellow  caft,  are  often  miftaken  for  the  figns  of  a  fuperior 
merit,  though  in  fadl  they  are  thofe  of  deceit.  A  little  reflec- 
tion that  the  natural  froth  of  beer  cannot  be  yellow,  nor  conti- 
nue a  long  time,  efpecially  if  the  liquor  has  fome  age,  would  foon 
cure  mankind  of  this  prejudice.  Cloudy  beers,  under  thefe  cir- 
cumftances,  though  not  cured,  arc  generally  confumed. 

Beers  become  fick,  from  their  having  fo  large  a  portion  of 
oils,  as  to  prevent  the  free  admiffion  of  the  external  air  into 
them.  The  want  of  this  enlivening  element  makes  them  ap- 
pear flat,  though  not  vapid.  Such  beers  fhould  not,  ifpoffible, 
be  brought  immediately  into  ufe,  as  age  alone  would  effedl  their 
cure.  But  when  this  cannot  be  complied  with,  every  means 
that  will  put  the  beer  upon  the  fret,  or  under  a  new  fermenta- 
tion, mufl  be  of  fervice.     By  pitching  a  butt  head  over  head, 

the 


276  The  Practice   o/'Brewing. 

the  lees  of  the  beer,  which  contain  a  large  proportion  of  air, 
being  mixed  again  with  the  drink,  help  to  bring  on  this  adion, 
and  to  remove  thQ/icknefs. 

Burnt  hartfhorn  fhavings,  to  the  quantity  of  two  penny  worth 
put  into  a  butt,  are  often  of  ufe. 

Balls  made  with  eight  ounces  of  the  fincft  flower,  and  knead- 
ed with  treacle,  convey  likewife  air  to  the  drink,  and  promote 
its  brifknefs. 

Beers,  by  long  landing,  often  acquire  fo  powerful  an  acid, 
as  to  become  difagreeable.  The  means  of  correding  this  defe<S 
is  by  alkaline,  or  teflaceous  fubftanccs,  and  in  general  by  all 
thofe  which  have  the  property  of  abforbing  acids.  To  a  butt 
of  beer  in  this  condition,  from  four  to  eight  ounces  of  calcined 
powder  of  oyAer  fhelJs  may  be  put,  or  from  lix  to  eight  ounces 
of  fait  of  wormwood.  Sometimes  a  penny  worth  or  two  of 
whiting  is  ufed,  and  often  twenty  or  thirty  ftones  cf  unflacked 
lime ;  thefe  are  better  put  in  feparatcly  than  mixed  with  the 


ifinglafs. 


In  proportion  as  beers  are  more  or  lefs  forward,  from  two  to 
four  ounces  of  fait  of  wormwood  and  fait  of  tartar,  tog-ether 
with  one  ounce  of  pounded  ginger,  are  fuccefsfully  employed. 

Two  pounds  of  hops  boiled  in  fome  of  the  drink,  eight 
ounces  of  calcined  oyfter  fhells,  and  as  many  of  bean  flower, 
kneaded  with  fome  of  the  liquor  into  a  palle,  and  dropp'd  In- 
to the  cafk,  will  mellow  and  foften  the  beer.  The  fooner 
the  effl-d  is  intended  to  lake  place,  the  Hacker  the  parte  muft 

be 


fhe  Practice  0/ Brewing.  277 

be  made.     As  all  thefe  fubftanccs  abforbc  acids,   they,  at  the 
fame  time,  leave  a  liatnefs  in  the  liquor. 

Sometimes  in  fummer,  when  beer  is  wanted  for  ufe,  we  find 
it  on  the  fret ;  as  it  is  then  in  a  repelling  ftate,  it  does  not  give 
Tray  to  the  finings,  fo  as  to  precipitate.  In  tliis  cafe  about  two 
ounces  of  cream  of  tartar  are  mixed  with  the  ifinglafs,  and  if 
this  is  not  fullicient,  four  ounces  of  oil  of  vitriol  are  added  to  the 
finings  next  ufed,  in  order  to  quiet  the  drink. 

Some  coopers  attempt  to  extend  their  art  fo  far  as  to  add 
ftrength  to  the  beer ;  but  let  it  be  remembered  that  the  princi- 
pal conftituent  parts  of  beer  fliould  be  malt  and  hops.  When 
rtrength  is  given  to  the  liquor  by  any  other  means,  its  nature  is 
altered,  and  it  is  no  more  beer  that  we  drink.  Treacle  in  large 
quantities,  half  an  ounce  of  the  berries  of  the  Cocculus  Indicus^ 
of  the  grains  of  paradife,  or  of  the  Indian  ginger  pounded  fine, 
and  mixed  with  a  precipitating  fubilance,  are  faid  to  produce 
this  extraordinary  ftrength. 

To  helgthen  the  flavor  of  the  drink ,    half  an  ounce  of 
grains  of  paradife  pounded  are  ufed,  and  this,  in  my  opinion, 
h  the  leaft  hurtful  ingredient  among  them. 

Formerly  brown  beers  were  required  to  be  of  a  very  dark 
brown,  inclinable  to  red.  As  this  color  could  not  be  procur- 
ed by  malt  properly  dried,  the  jui-e  of  elder  berries  was  fre- 
quently mixed  with  the  ifinglafs.  But  this  juice  feems  now  to 
have  given  way  to  the  calcined  fugar ;  both  arc  needlefs,  when 

N  a  the 


278  The  Practice  ^t/'Brevving. 

the  malt  and  hops  have  been  properly  chofe,  and  applied  \o 
their  intended  piirpofe. 

Such  arc  the  remedies  chiefly  made  ufe  of  for  brown  beers. 
Drinks  formed  from  pale  malts  arc  always  fnppofcd  to  become 
fpontaneoully  fine,  and  when  they  are  fo,  by  being  bottled, 
they  are  faved  from  any  farther  hazard.  As  it  is  impoflible 
for  any  fermented  liquor  to  be  abfolutely  at  reft,  the  reafon 
of  beers  being  preferved  by  this  method  is  that,  by  it,  more 
than  by  any  other  means,  they  are  deprived  of  a  communication 
with  the  air,  and  without  rifk,  gain  all  the  advantages,  which 
age,  by  flow  degrees,  can  procure,  and  art  can  never  imitate. 
Were  we  as  curious  in  our  ales  and  beers  as  we  are  in  the  li- 
.  quors  imported,  did  we  but  give,  to  the  product  of  our  own 
country,  the  fame  care  and  attendance  which  we  beftow  on 
wines ;  we  might  enjoy  them  in  a  perfedion,  at  prefent  fcarce- 
ly  known,  and  perhaps  caufc  foreigners,  to  eftcem  our  beers, 
as  much  as  we  do  their  wines. 


•  it"*!  9 


^  •^--  ^ 


SECTION 


7'/)e  Practice    of  Brewing.  279 

S  E  C  T  I  O  N     XX. 

-     0/TASTE. 

©;^~.=^5t.0  OCTOR  Grew,  who  has  treated  of  this  matter, 
^  "f'r'f"  f  divides  tafte  into  fimple  and  compound ;  he  men- 
j^  ^  »-fJ!-  S^  tions  the  different  fpecies  of  the  firft,  and  calculates 
^■■*!^c^^^0  the  various  combinations  of  the  latter,  the  number 
of  which  exceeds  what  at  firft  might  be  expeded.  Without 
entering  in  this  detail,  I  think  that  the  different  taftes  refiding 
in  the  barlics,  or  formed  by  their  being  malted,  and  brewed 
with  hops,  may  be  reduced  to  the  following ;  the  acid,  which 
is  a  fimple  tafte  ;  the  fweet,  which  is  an  acid  fmoothed  with 
oils;  the  aromatic,  which  is  the  compound  of  a  fpirituous  acid, 
and  a  volatile  fulphur  ;  the  bitter,  which,  according  to  our  au- 
thor, is  produced  by  an  oil  well  impregnated  either  with  an  al- 
kaline or  an  acid  fait,  fliackled  with  earth  ;  the  auftere,  which 
is  both  aftringent  and  bitter ;  and  laflly  the  naufeous  and  rank, 
which  is,  at  leaft  in  part,  fomc  times  foundin  beers,  which  have 
either  been  gready  affeded  by  fire,  or  by  long  age  have  loft 
their  volatile  fulphurs,  and  have  nothing  left  but  the  thicker 
and  coarfer  oils,  refcmbling  the  empyreumatic  dregs  of  dillilled 
liquors  not  carefully  drawn. 

The  number  of  circumftances,  on  which  the  tafte  of  fer- 
mented liquors  depends,  are  -fo  various,  that  perhaps  there 
never  was  any  two  brewings,  or  any  two  vintages,  which  pro- 

N  n  2  duced 


2S0 


The  Practiceo/'Brewing.  I 

duced  drinks  exadly  fimilar  in  tafte.  But  in  this  as  well  a$ 
in.  other  things,  varieties  may  be  reduced  under  fome  general 
claffes;  the  better  to  diftinguifh  thefe,  let  us  enquire,  which 
taftes  belong  to  different  malt  liquors,  according  to  the  fevc- 
ral  circumftances  in  which  they  arc  brewed. 

In  beers  and  ales,    the  acid   prevails  in  proportion  as   the 
malt  has  been  lefs  dried,    and  heat  was  wanting  in  the  ex- 
trading  water.      The  fweet  will  be  the  efFedl  of  a   ballancc 
preferved  between  the  acids  and  the  oils.      Wlien ,    by  the 
means  of  hotter  water,  oils  more  tenacious  arc  extracted  from 
the  grain,    the  tafte  becomes   higher  in  relifh,    or   aromatic. 
If  the  heat  is  ftill  increafed,  the  greateft  part  of  the  acids,  and 
the  moft  volatile  oils,  will  be  diflipated,  and  the  bitter  of  th* 
hops  appear  more  diftindtly.     A  greater  degree  of  fire  will  im- 
prefs  the  liquor  with  an  auftere,  rough  or  liarfh  tafle ;  and  a 
heat  beyond  this  charrs  or  burns  the  particles  of  the  grain,  and 
extrads  the  empyreumatic  and  naufcous  oils.    Befides  heat,  there 
may  be  other  caufes,  which  produce  fome  variation  in  thefe 
tafles ;  as  a  fuperior  drynefs  in  the  hops ;  an  irregularity  in  the 
ordering  of  the  heat  of  the  extrads ;  too  great  an  impetuolity  or 
flownefs  in  the  fermentation ;  the  difference  of  time  in  which 
the  drink  is  kept ;  but  as  thefe  caufes  affe6l  the  liquor,  in  a 
low  degree,  in  comparifon  to  the  drj'ing  and  extrading  heats 
of  the  grain,  an  enquiry  into  their  confequenccs  is  not  abfo- 
lutely  material. 

Beers  or  ales,  formed  of  pale  malt,  in  which  a  greater  por- 
tion of  acids  is  contained ,    with  lefs  tenacious  oils ,    are  not 

only 


The  Practigi   ^Brewins.^  iSi 

•nly  more  proper  to  allay  thirft,  but  in  general  more  aro- 
matic, than  brown  drinks.  The  oils  of  thefe  lafl:  being,  by 
the  effed  of  fire,  rendered  more  compact,  and  more  tenacious 
of  the  terreftrial  parts  raifed  with  them,  are  attended  with  fome- 
thing  of  an  auftere  and  rank  tafte.  This  feems  to  be  the  rea- 
fon,  why  brown  beers  require  more  time,  after  they  have  been 
fermented,  to  come  to  their  perfcdion.  The  air,  little  by  little, 
foftens  afid  attenuates  thefe  oils,  and  by  caufing  the  heterogeneous 
particles  to  fubfide,  makes  them  at  laft,  unlefs  charring  heats 
have  been  ufed,  pleafing  to  the  palate,  whereas  they  were  be- 
fore auftere^  rank  and  naufeous. 

By  means  of  the  thermometer,  we  have  endeavoured  to  fix 
the  different  colors  of  malt,  the  duration  of  the  principal  forts 
of  drink,  and  the  tendency  each  has  to  become  tranfparejjt. 
The  fame  inftrument  cannot  probably  have  the  fame  ufe,  when 
applied  to  diftinguifli  the  different  tafles,  as  thefe  depend  on 
a  variety  of  caufes  not  eafy  to  be  afcertained.  Yet  fomething 
of  this  nature  may  be  attempted,  upon  the  following  prin- 
ciples. 

As  the  chief  circumftance ,  which  produces  a  variety  of 
taftes  in  malt  liquors,  is  fire  or  heat  adlng  on  the  malt 
and  hops,  and  the  effed  of  the  air,  put  in  motion  by  the 
fame  element,  the  table  here  fubjoined  may  point  out  what 
taftes  are  in  general  occafioned  by  the  combination  of  thefe 
two  caufes, 


A  Taelj 


282  7he    Practice    ^/Brewing. 

A  Table  determining  the  taftes  of  malt  liquors. 


Heat  of  the 

lir 

dr 

yneft 

anc 

extrafting  beat 

predominant  taftes 

So" 

- 

. 

- 

- 

119-       - 

- 

-      - 

Acid 

76 

- 

- 

- 

- 

124        - 

- 

—            • 

ac.  ac.  fweet 

73 

- 

- 

- 

- 

129        - 

- 

- 

ac,  fw. 

70 

- 

- 

- 

- 

134        - 

- 

-       - 

ac.  fw.   fw.  bitter 

66 

- 

- 

- 

- 

138        - 

- 

- 

fw.  fw.  bit. 

63 

- 

- 

- 

- 

143      - 

- 

-      - 

fw.  bit. 

60 

- 

- 

- 

- 

148     - 

- 

- 

bit.  bit.   aromatic 

56 

- 

- 

- 

- 

152      - 

- 

- 

bit.  arom. 

SI 

- 

- 

- 

- 

157     - 

- 

-      - 

bit.   arom.   aufterc 

50 

_ 

- 

_ 

_ 

162      - 

- 

•> 

arom.  aufl:.   auft. 

46 

- 

- 

- 

- 

167      - 

- 

-      - 

auft.  aufi:.  naufcous 

43 

- 

- 

- 

- 

171      - 

- 

-      - 

aufl:.  nau. 

40 

- 

- 

- 

- 

176     - 

- 

-      - 

naufeous. 

The  firll  column  of  the  table  fliews  the  fermentable  dei^rees 
reverfcd,  as  the  hotter  the  feafon  is,  the  more  fermented 
drinks  tend  to  acidity,  the  direft  contrary  of  which  is  the  con- 
fequence  of  an  increafe  in  the  heat,  malt  or  hops  are  dried  or 
extraded  with. 

The  affiftance  of  this  table,    though  fmall,    ought  perhaps 

not  to  be  intirely  flighted,  as  it  feems  at  leaft  to  fhew  that  the 

nfeful  is  feldom  feparated  from  the  pleafing,  and  that  a  medium 

between  extremes  is  moft  agreeable  both  to  llie  operations  of 

nature,  and  the  conftitution  of  our  organs. 

The 


7lje  Practice^/ Brewing.  283 

The  imprefllon<;  of  taftes  are  lefs  in  proportion  as  the  drinks 
are  weak.  The  ftrongcft  v.  ine  yields  the  moft  acid  vinegar. 
Time  wears  away  this  acidity  much  fooner,  than  it  doth  the 
^naufeoufnefs  occaiioned  by  vehement  heats.  This  circumftance 
Ihews  how  neceflary  it  is,  in  the  beginning  of  the  procefs  of 
brewing,  to  avoid  extrads  which  are  too  weak,  and,  in  its 
conclufion,  fuch  as  too  great  a  heat  would  render  rank  and  dif- 
agreeable.  That  proportion  between  the  falts  and  the  oils, 
which  conllitutes  true  faponaccoufnefs,  is  moft  pleafing  to  the 
tafte,  and  fcems  to  be  the  utmoft  perfedion  of  the  art.  As  the 
fun  never  occafions  a  heat  capable  of  charring  the  fruits  of  the 
vine,  we  never  meet  with  wines,  endued  with  a  tafl:e  refem- 
bling  to  the  empyreumatic,  which  we  have  here  reprefented. 
This  error,  being  inexcufable  in  any  liquor,  ought  carefully  to  be 
o-uarded  againfl:,  and  from  what  we  have  here  faid  we  may 
learn  this  important  truth ;  that  nature  is  the  beft  guide,  and 
that,  by  following  her  operations,  we  fhall  never  be  difappointcd 
in  our  ends. 


APPENDIX. 


APPENDIX. 

THOUGH  this  work  has  already  been  carried  to  a  great 
length,  I  hope  thofe  of  my  readers,  who  may  have 
done  me  the  honor  to  go  attentively  through  the  whole  of  it, 
will  pardon  me  the  addition  of  a  few  incidental  thoughts  and 
queries.  The  chain  of  arts  is  fo  well  conneded,  that  re- 
fearches  originally  intended  for  the  illuftration  of  any  one  of 
tJiem,  can  hardly  fail  of  throwing  fome  light  upon  others. 

I .  The  feed  of  plants  cannot  be  put  in  a  fitter  place,  for 
pcrfedl  vegetation,  than  when  buried  under  ground,  at  a  depth 
fullicient  to  defend  the  young  fhoots  from  the  viciflTitudcs  of 
heat  and  cold,  and  the  difadvantages  of  too  much  moifture. 
The  manuring  of  the  earth,    and  the  flecping  the  feed  into 
folutions  of  falls  or  calcined  fubftances,  have  been  found,  in 
ibme  cafes,  to  incrcafc  the  ftrength  of  the  grain,  to  correfl:  its 
original  defefts,  and  to  prevent  the  noxious  imprcfiions  of  a 
vicious  ground.     Plants  aie  made  to  germinate  in  water  alone, 
and  this  experiment   fo   fuccefsfully   carried   on  every  winter, 
in   warm  apartments,     may  iVdl    be   improved   hy  difToIving 
alkaline  falts  in  the  wa:cr.     Conid  the  barley  i.fjd  for  malt- 

O  o  ino- 


286  APPENDIX. 

ing  be  put  in  the  ground,  its  growth  would  be  more  natural, 
and  its  oils  becoming  more  mifcible  with  water,  by  the  falinc 
nourifliment  derived  from  the  eartJi,  might  yield  more  vinous, 
more  ftrong,  and  more  lafting  liquors.  But  as  this  method  is 
imprafticable,  would  it  be  impoffible  to  increafe  the  efficacy 
of  that  which  is  ufed  ?  Might  not  'lime  be  added  to  the  w-ater, 
with  which  The  grain  is  nioifterted  ?  Is  it  not  ufed  with  fuccefs 
to  manure  land  ?  Is  not  a  folution  of  it  in  water  employed 
by  the  farmer  to  fteep  his  fowing  feed  in  ?  Might  it  not  at- 
tract many  ufelefs  acids  from  the  grain,  and  poffibly  from  the 
Avater  itfelf,  as  it  doth  (hofe  of  the  fugar  ?  1  barely  mention 
tins  as  one  of  the  fubflances,  that  might  be  imployed  in  the 
malting  of  barley,  and  am  far  from  thinking  it  the  only  one. 
Perhaps  different  falts  fliould  be  ufed,  according  to  the  nature 
of  the  foil,  from  which  the  corn  was  produced ;  but  a  va- 
riety of  experiments  feems  to  be  required,  in  order  to  difco- 
ver  how  far  art  might  in  this  cafe  imitate  and, improve  na- 
ture. 

2.  A  fmall  quantity  of  malt,  at  all  times,  but  efpecially  when 
brewed  in  large  veffels,  parts  too  readily  with  the  heat  which 
cxtradion  requires ;  and  ©n  the  contrary,  that  heat  may  be 
continued  too  long,  if  the  quantity  of  malt  be  very  great  and 
not  fufficiently  fpread.  A  forward  beer  inclinable  to  acidity 
often  refults  from  too  fhort  a  grilt,  a  thick,  ftubborn,  and 
rank  liquor  is  produced  from  too  large  one.  Every  advan- 
tage may  be  had  in  brewing,  properly,  five  or  fix  quarters  of 
malt ;  it  is  difficult  to  fucceed  if  tlie  number  exceeds  fifty. 

3- The 


APPENDIX.  287 

3.  The  ftrong  pungent  volatile  fplfit,  which  exhales  from 
a  muft,  when  under  full  fermentation,   has  in  general  been 
fuppofed  to  be  a  lofs,  which  might  be  prevented ;  and  accord- 
ingly attempts  have  been  made  to  retain  thefe  flying  impetu- 
ous particles,  by  flopping  the  communication  between  the  at- 
mofphere  and  the  fermenting  drink.   That  there  is  a  difperfion  of 
fpirits  is  beyond  doubt,  and  that  thefe  exhaling  vapors  confift  of 
the  fineft  oils,  which  the  heat  forces  out  of  the  muft,  is  equally 
certain.  But  this  lofs  feems  to  be  abundantly  fupplied  by  the  ftronger 
oils,  which  the  fame  degree  of  heat  attenuates  and  fubftitutes, 
in  a  larger  quantity,  to  the  former.  The  laft  oils  could  never  come 
under  the  form  of  a  vinous  liquor,   but  by  a   power,    which 
fooner  or  later  difTipates  fome  of  the  firft.     Pale  ales  or  amber  not 
only  lay,  for  many  days,  expofed  to  the  open  air,  but  fuffer,  by 
the  periodical  renewal  of  the  aftion  of  the  air,  every  two  or  four 
hours,  a  much  more  confiderable  lofs  of  fpirits,  than  when  fer- 
mentation is  carried  on  uniformly.      Yet   experience  fliews, 
^■hat  fo  many  oils  are,    by  this  method,   attenuated,  diat  the 
ll:ren°-th  acquired  gready  furpaflcs  that  which  is  loft. 

4.  The  pradice  of  fermenti:ig  by  comprrjfion,  recommended 
to  diftillers,  feems,  on  this  account,  lefs  ufeful,  than  it  might  be 
concluded  to  be  from  theory,  fmce  the  intent  of  the  diftilleras  well 
as  of  the  brewer  is  to  extradl  the  greateft  quantity  of  fpirituous 
■gils.  It  is  impoflTible  to  ferment  a  muft  ?'«  Vixuo ;  air  is  abfo- 
lutely  neceflary  for  carrying  on  this  operation,  and  even  a  fu- 
perabundant  quantity  of  oils,  by  obftruding  the  free  admiffion 
of  the  air,  impedes  fermentation,  prevents  the  wine  from  be- 

O  o  2  coming 


288  A    P    P    E    N    D    I    X. 

coming  pellucid,    and  fometimes  may  in  part  render  it  pu- 
trid. 

5.  When  the  pureft  fpirlt  is  intended  to  be  drawn  from 
the  grain,  the  fermented  wafli  ought  to  be  fuffered  to  fettle,  till 
it  becomes  tranfparent.  The  difpatch,  with  w^hich  the  diHil- 
lery  is  generally  carried  on,  prevents  this  ufcfiil  circumflancc 
taking  place,  and  occalions  a  want  of  vinolity  in  the  liquor.  In 
many  cafes,  the  extraordinary  charges  of  extrading  the  grill:  in 
the  manner,  which  has  been  direded  for  drinks  intended  long  to 
be  kept,  and  of  fuffering  the  mafli  to  become  fpontaneoufly 
tranfparent,  might  be  abundantly  repaid.  Yet,  if  hurry  iv.uil 
be  a  part  of  the  dilliller's  bufinefs,  he  fhould  at  leaft  make 
fuch  extradions  as  admit  of  the  fpeediefl:  and  readieft  fermentati- 
on. He  cannot  expecSl  cornfplrits  equal  to  the  brandies  of  France, 
iinlefs  his  worts  are  fimilar  to  the  wines  dillilled  in  that  kine- 
dom.  He  would  therefore  fecure  to  himfelf  the  greatell:  pro- 
bability of  fuccefs,  did  he  regulate  his  extrafts  by  fuch  heats 
as  have  been  fixed  for  fmall  beer ,  efpecially  as  the  length 
iifed  in  diflillery  is  nearly  the  fame.  The  omiiTion  of  the 
hops  would  render  fuch  mufts  fit  for  the  ftiil,  immediately  af- 
ter fermentation.  By  too  ftrong  heats,  more  oils  are  forced 
into  the  mufi:  than  can  be  converted  in  fpirits ;  and  fermen- 
tation being,  by  this  over  charge,  in  fome  meafure,  clogged 
and  impeded,  a  lefs  yield  is  made,  and  a  liquor  obtained  of 
a   rank  and  often  cmpyreumatic  tafte. 


5.  Why 


APPENDIX.  2S9 

5.  Why  are  the  brandies  of  Spain  infeiiur  to  thofe  prepar- 
ed in  France  ?  The  wines  of  the  laft  country  arc  tlie  growth 
of  a  weaker  fun ;  they  contain  no  more  oils  than  can  be  niTi- 
milated  by  fermentation,  and  form  a  clean  dry  nutty  f})irit. 
The  Spanifh   wines  abounding    with   more    oleaginous    than 

■acid,  parts,  this  over  proportion  becomes  not  only  ufelefs  but 
hurtful  in  the  flill ,  and  produces  the  ranknefs  obferved  in 
Spanifh  brandies.  The  cleannefs  of  the  fpirit  arifes  in  great 
meafure  from  the  weaknefs  of  the  mufb,  and  its  vinofity  from 
the  due  proportion  of  the  oils  to  the  falls.  This  feems  to  be 
the  reafon  why  the  moft  grateful  fpirits  are  produced,  from 
wines  unable  to  bear  the  fea  or  to  be  long  kept. 

6.  The  native  fpirits  of  vegetables,  fays  Boerhaave,  are  fe- 
parated  by  heats  between  94  degrees  and  212.  To  obtain  the 
whole  of  thefe,  the  fire  mull:  be  gradually  increafed  j  for  a  fu- 
perior  heat  diffi pates  the  fpirits  raifed  by  an  inferior  one.  Such 
parts  as  might  be  obtained  by  100  degrees  are  loft  if  the  heat 
applied  be  much  greater.  Though  the  parts  of  vegetables  im- 
nierfed  in  water  cannot  fo  eafily  be  diffipated  as  if  they  were  in 
open  air,  yet,  by  the  rarefadion  of  the  liquid,  a  proportional 
evaporadon  muft  infue,  and  the  oils  raifed  by  a  greater  heat 
may  {o  efFedually  envelope  the  finer  ones,  as  to  make  them 
hardly  perceptible  either  to  our  fmell  or  tafte.  Thus,  though 
heated  water  is  able  to  extraft  all  the  virtues  refiding  in  the 
vegetables,  the  different  application  of  the  iire  will  alter,  not 
only  their  proportions,  but  perhaps  their  properties  alfo. 

7.  The 


29®  APPENDIX. 

7.  The  vinegar  maker  is  equally  concerned  with  the  dlftil- 
ler  in  the  brewing  procefs.  Vinegar  is  produced  by  the  laft 
ftage  of  fermentation,  when  a  grofs,  tartareous,  unduous  mat- 
ter, confifting  of  the  coarfer  oils  extracted  either  from  the  grain 
or  the  grapes,  generally  falls  to  the  bottom  of  the  liquor,  and 
no  longer  prevents  its  acidity,  or  affeds  its  flavor.  Though 
the  beft  vinegar  proceeds  either  from  the  ftrongeft  wines  or 
beers,  this  rtrength  coniifts  in  the  quantity  of  fermentable  prin- 
<:iplcs,  and  not  in  that  of  mere  oleaginous  parts.  By  properly 
adapting  the  extrading  waters,  this  hurtful  impediment  may  be 
removed,  and  the  vinegar  from  malt  liquors  become  as  neat 
and  as  ftrong  as  that,   which  is  extraded  from  wine. 

8.  As  the  acid  tafl:e  of  vinegar  is  the  effed  of  a  continued 
fermentation,  many  people  have  thought  it  immaterial  liow 
fpeedily  the  firfl  parts  of  the  operation  were  carried  on.  But 
violent  fermentations  not  only  difTipate  fome  of  the  fine  oils, 
which  fliould  be  retained  in  the  vinegar,  but  alfo  caufe  the 
mull  to  tend  towards  pufrefadion.  Boerhaavc,  after  lie  has 
direded  a  frequent  tranfvafion  of  the  liquor,  obferves  that,  when- 
ever the  weather  or  the  worlchoufe  is  very  hot,  it  is  oftan  ne- 
ccfTary  to  fill  the  half  emptied  vciTcls  every  twelve  hours,'  not 
only  to  procure  a  fupply  of  acids  from  the  air,  but  alfo  t» 
cool  the  wine,  and  check  the  too  violent  fermentation,  w  Inch 
arifing  in  the  half  full  cafks,  might  difilipate  the  volatile  foi- 
rits  before  they  are  properly  fecured  and  intangled  by  the 
acid.  Hence  the  liquor  might  be  fower  indeed,  but  at  the 
fame  time  flat,  and  would  never  become  a  fliarp  and  llrong  vi- 
negar, 9.  Ufcs 


APPENDIX.  291 

9    Ufes  have  frequently  been  found  for  materials,  which  be- 
fore were  fuppofed  of  no  value.     The  grains,  after  the  brewer 
has  drawn  his  worts  out  of  them,  are  generally  employed  for 
the  feeding  of  cattle  ;  but  I  do  not  know  that  hops,  after  their 
boiling,    have  been  put  to  any  farther  ufc.     Is  there  nothing 
more  left  in  this  vegetable,  after  it  has  imparted  the  virtue  wanted 
to  the  beer  ?   All  plants  burnt  in  open  air  yield  alkaline  falts, 
though  in  a  greater  cr  lefs  quantity,  according  to  the  quality  of 
the  plants.     Boerhaave  fays  that  thofe,  which  are  auftere,  acid, 
or  aromatic,  yield  in  their  aflies  a  great  abundance  of  falts,  and 
that  thcfe  being  put  in  fufion,  and  mixed  with  flint  or  fand  run 
into  glafs.     Hops  thrown,  after  decodion,  in  no  great  quan- 
tity on  the  fire,  caufe  the  coals  to  vitrefy,  of  as  it  is  generally 
termed,    to  run  into  clinkers.     If  therefore  the  remains  of  the 
hops   were   burnt  in  open  air ,    or  in  a  proper  furnace ,    it 
feems  mofl:  likely  that  no  inconfiderable  quantity  of  fomewhat 
like   potafhes  might  be  obtained,    and  this,    confidering  the 
many  tun  weight  of  hops  employed  in  large  cities,  and  thrown 
away  as  ufelefs,  might  become  an  objed  of  private  emolument 
to  the  brewer,  and  of  public  benefit  to  the  nation. 


FINIS. 


■\ 


1 


[     293     ] 


INDEX. 


A 


A. 

I R,  Page. 

neceflary  to  fermenta- 
tion -  -  -  iy,ti 
why  it  flacks  malt       19 

not  eafily  expelled  from 
bodies  -  -  -  20 
expelled  from  worts  by 
long  boiling  -  66 
its  mean  heat  in  London 
throughout  the  year  122 
difference  of  its  heat  from 
4   to    8   o'clock    in    the 


Jmber. 


morning 


129 

161 


B. 


Backs,    being    fet ,  what    rcafon 

of  it      -      -  -     -      249 

Barley,  defined       -  -      -       71 

vifcous   and  replete   with 

acids        -  -       -       72 


Barley,  confequence  of  its  being 
germinated  -  p.  72 
its  ftate  in  the  field  73 
the  effedt  of  its  heating  in 
the  mow  -  -  -  74 
by  what  heat  its  vegetative 
power  diftroy'd  -  74 
if  mow-burned  unfit  for 
malting      .      -      .      y^ 

howmuch  it  lofes  by  mak- 
ing       81 

Biers ,  why  depofited  in  cel- 
lars -  -  -  37,57 
why  beft  brewed  in  the 
pureft  air      -     -     -      68 

Bird,  his  Thermometers      -      33 

Body  of  a  wort  not  fuffitient'y 
opened,  what       -       260 

Boilings  table  fliewing  the  time  re- 
quired in  every  feafon  1S8 

Brewing, 

feafon,  its  limits       12  r 
P  p  Brew- 


294 


INDEX. 


Bre'^ing,  two  procefles  comput- 
ed      -      p.  219  to  230 

Brandies  of  France  and  Spain, 
their  difference  289 

Brown  ale,  _  -  -  -  162 
ftout,      -     -     -     -      163 

Burton  ale.      -      -      -     -       162 

C. 

Cellars,  their  temperature         130 
Cleanjing, 

>*'  keeping  beers     -     259 

common  fmall  beers  261 

amber       -       -        264 

Cloudy  beers,  which  fo,  and  how 

treated      -      -      -      'J.ys 

Cold, 

the  greateft  in  and  about 

London        -       -        120 

Cooling  in,  what  termed  fo  in  the 

brewery        -        -        204 

Coppers,  their  gauges.       -       i8i 

D. 

Divijion  of  the  water  for  a  brew- 
ing       -       195  to  198 
Dorcbefter  beers.       -        -        194 


Earth, 


defined 


29 


Earth,  fometimes  nectflary  in  pre- 
cipitation     -      -      p.  29 

Effervefcence,  its  effeift        -      2-^6 
table  of      -      237 

Expanjion, 

of  water  juft  boiling  24 
an  exception  to  the  ge- 
neral rule   in  the  note  ■  1 4 

Extra5ls,  over  and   under  heated 
fliew  fimilar  figns       26 

Extra£lion, 

defined  -  -  133 
four  different  modes  ufed 
in  brewing  133,  134 
of  keeping  pale  ftrong 
and  keeping  pale  fmall 
138 
of  common  fmall  and 
brown  ales  -  141 
of  porter  or  brown 
beers  -  -  154 
of  amber.     -    -      160 


Fermentation,  defined  -  49 
its  feveral  ftages  ob- 
ferved  -  49  to  54 
its  etfefls  -  60 
the  term  too  gene- 
rally applied  60 
artificial,  defined  62 
Feruen- 


INDEX. 


295 


Fermentation,  its  figns  and  effeds 
p.  258,265 

Ferments^    what         -         -        6^ 

Fire, 

expands  all  bodies  -  14 
how  it  ftrengthens  feme  bo- 
dies -  -  -  15 
loofens  the  texture  of  male  15 
preferves  bodies  -  16 
the  efFefls  of  its  different  de- 
grees        -         -       -         »6 

Hn/«_^,  of  beers         -        -       274 

Flowers  of  wine,  what.      -       252 
G. 

Grapes,  their  feveral   taftes  from 
their  firft  ftare  to  their  be- 


ing ripe 


41 


under  what  heat  firft  pro- 
duced and  ripened  41,44 
why  not  produced  at  Ja- 
maica, Barbadoes,  C^c.  44 
their  conftituent  parts    47 

Gray  kers,  which  fo,  and  how 
treated        -       -         ^74 

Grinding.  -  -  -  131 
H. 

Hard  corns,  heat  in  mafhes  occa- 
fioned  thereby        -        239 

Heat, 

dilTolves  more  parts   then 


water  can  contain        p.  24 
Heat,  medium  of  London  17 

the  difference  between  the 
fliadeand  fun's  beers  43, 130 
the  greateft  in  an  about 
London  in  the  fliade  120 
its  divifion  into  the  worts 
and  malhes  -  197 

Hops,  check,  the  hady  fermen- 
tation of  malts  -  6j 
their  va'ue  expreiTrd  in  de- 
grees -  -  lya 
their  quantity  for  brown 
bters  -  -  171 
their  quantities  for  common 
fmall  beer  -  -  172 
their  quantities  for  amber  1 73 
their  quantities  for  burton 
ales  -  -  174 
may  be  made  ufcful  in  ex- 
traflion  -  -  175 
a  calculation  to  regulate  the 
purchafe  of  them  -  175 
boiled  their  volume  efti- 
mated  -  -  182 
whether  no  ufe  could  be 
made  of  them  after  having 
been  boiled  in  the  worts.  291 


P  p  2 


Incidents, 


296 


INDEX. 


I. 


Incidtntu 


Page 


occafioned  by  variation 
in  the  heat  of  the  air  129 
in  brewing     -     -     234 
I/tnglafs,  ...  7 

what  its  ufe  and  appli- 
cation. -  274 

L. 

Lees  cf  wine,  what  -  -  252 
Zf«^//^j,  of  common  fmall  beer  179 
of  keeping  fmall  beer  1 79 
of  amber,  or  pale  ale  i  yg 
of  brown  beer,  or  por- 
ter         -         -  179 

of  burton  ale.     -      179 

M. 
Malts,  alter  in  color,  the  more 
they  are  dried  -  38 
the  firft  degree  that  con- 
flitutes  them  -  -  86 
at  what  heat  they  cbarr  8y 
efFe(fl  different  degrees  of 
heat^has  upon  them  88 
the  procefs  of  malting  y6 
uncapabk  of  letainingmore 
fire  than  what  is  in  the  ex- 


ternal air       -        -        80 

Malls,  cannot  fuccefsful  !y  be  made 

in  hot  weather     -     p.    84 

defeftive  fome  account  of 

them         -        105  to  III 

its  virtue  contained  in  an 

amazingfmallcompafs  zi8 

Majhes,  their  loft  heat     -      238 

Majljing,  length  of  time  for.    233 


Old  hock, 


N. 


P. 


'65 


8 


Precipitation,  what. 

R. 

Rain,  which  meft  fruitful.         43 

S. 

Saponaceoufnefs, 

table  of  its  degrees  ufed  in 

brewing  -  -  137 
Sick  beers,  how  treated  -  275 
5/(3/i?  i^^r5,  how  treated  -  276 
Stubborn   beers ,     which   fo   called 

and  how  treated  -  274 
Spirits  of  malt,  how  to  be  made 

equal  to  thofe  of  wine  288 
Spirits 


I      N      D 


X. 


297 


spirits  pungent,  exhaling  from  a 
fermtrnting  muft,  P-  287 
native  of  vegetables  at 
what  heat  feparatcd.     289 

T. 

Tafie^  realons  of  the  difference  in 
malt  liquors      -      -     279 

Thermometer, 

when  known  in  England  30 
afTifts  to  difcover  the  heat 
of  bodies  when  blended  to- 
gether -  -  35, 36 
difcovers  the  ftrength  of  a 
wort  -         -  38 

the  quality  of  hops.       38 

V. 

Volume,  of  one  barrel  of  water 
compared  to  malt         215 

Vinegar,  of  beer,  how  to  be  im- 
proved fo  as  to  become 
equal  to  that  of  wine  290 
the  bcft  made  from  the 
ftrongeft  liquors.         ibid 

W. 
IVaJle  water,  for  brown  ftrong  and 
pale  ftrong  -  191 

for  keeping  fmall  and  com- 
mon fraall       -       -       191 


for  amber  or  pale  ales  p.  191 
Wajie  water,  keeping  fmall  or,  com. 
mon  fmall  after  amber   191 
Water, 

becomes  of  equal  heat  with 
the  air  -  -  19 

at  what  degree  changes  to 
ice  -  -  -  19 
boi!ed,  its  appearance  when 
froze  -  -  -  20 
which  makes  the  ftrongeft 
cxtrads         -         -  10 

being  light,  a  good  proper- 
ty -  -  -  22 
great  quantities  evaporated 
in  brewing  -  23,  206 
neceflfary  to  fermentation 
25,  2S7 
excellency  of  drinks  too  of- 
attributed  to  -  27 
its  divifion  into  the  worts 
and  mafhes  -  iQ4roi98 
boiling,  the  proper  ftate  and 
time  to  be  cooled  into  235 
Wines, 

their  general  dtSnition  40 
Madeirafomeacccunt  there- 
of -  -  -  46 
Tockay  and  Canary  men- 
tioned -  -  42 
Wines, 


29S  INDEX. 

^/»^j,  the  mofl:  certain  fign  of  their  boiling  of  worts     -     p.  20 

wholefomenefs      -      p.  68    Teajl,  under  what  degrees  of  heat 
Worts,  it  adls         -         -  348 

fometimes  overhop'd       25  quantities    to    be    ufcd   in 

their  height  in  coppers  caft 

up,   to  fix  the  length       183 

the  heat  they  Ihould  be  let 

down,  to  ferment.     -     251 
X. 

0 

Y. 

TeaJl, 

reimplaces  the  air  loft  by 


FINIS. 


fmall  beer 

- 

- 

255 

in  keepir 

'g 

ftrong 

and 

porter 

- 

256 

in  ales  or 

amber 

257 

bitten,  what. 

- 

260 

z. 


E    R    R    A    r    J. 

Part  I.  Page  36,  line  6,  dele  itf«  +  f,  f-  51,  A  if,  ior foon  readj»#«r,  /.  109,  /. 
7,  for  heated  read  luetted. 

Part  II.  Pa^?  117,  /;'«?  18,  for  luarts  read  extraHs,  p.  119,  /.  i,  dele  /a^/j,  /.  147, 
I.  1,  for  10  iMt.  read  10  <*  w/.  p.  147,  A  7,  for  3  10/.  read  3  M.  ov/.  /.  174, 
A  6,  for  i«/ir<  read  he/ore,  p.  191,  /.  7,  for  1,4,  per  quarter  read  I,  3,  per  quar' 
ter,  f,  201,  A  tf,  for  24,  30,  read  24,00,  p.  221,  /.  15,  for  15^  read  16,  p.  224* 
/.  16,  for  158,0,50,  read  1^80,50,  .  235,  A  10,  for  as  much  read  as  near  p' 
237,  A  21,  for  notwithftan-i  read  ■xv;r,6,  ^.  243,  /.  3,  for  138,  read  130,  /.  243* 
A  7,  for  20,26,  read  10,26,  p.  253,  A  6,  after  yield  dele  ap.  262,  laft  line  for 
I  galloni  xtid  z  gallons  {,  p.  274,  A  21,  iov  fiubborne/i  tt&di  JJuihtrn, 


wwWW^ 


I 


iinfiiiiiiiiiitliitl[iriii  I n  m 


^'v-    't.^ 


!•>***♦.  jj'ii'Ai 


^