Historical Document · 1760
The Compleat Brewer or, the Art and Mystery of Brewing Explained
- brewing
Historical Document · 1760
Gee Ge Wat lang } . The Compleat Brewer ; OR, The ART and° MYSTERY . OF B R EW ITN G EXPLALNED. CONTAINING, Plain and Eafy Dire€tions for Brew- ing all Sorts of Malt-Liquors in the greateft Perfection. Alfo the Conftru@tion of a Brew-houfe, and the Choice of Brewing Veffels. . ; Compiled from the moft valuable Receipts in Brewery, now correéted and improved for the _ Benefit of the Public. By a BREWER of Extenfive Pra@tice. LONDO WN! Printed for J. Coors, at the King’s Arms, in Pater-nofter-Row. 1760. Yb. i : * vont oe myn ta TEE ACME Tutus PUBLIC LIBRARi HOLS | ASTOR: LENOX AND’ TILDEN FOUN DATIONE R 1923) ob wt ry j i ‘ ee ate = e , oo Dive - ee a ~ eae” fe 5 A . ‘ - PREFACE. r [ \ HE fuperior excellenceof malt- liquor above wine, im point of wholefomenefs, and the confide- ration of its being a product of our - own kingdom, are reafans why every H — 3 man who withes well to his fellow= creatures. and his country, fhould + promote, to the. beft. of his powers the eftimation and:confumption of it, The landed intereft in this kingdom cannot but be affected very confider+ ably by the quantity. of malt-liquors - ~~ iy for which there is- a demand; and tL [SI b44pe ~~ more now than at another time, be- caufe the diftillery is prevented from the freenfe ofgrain. Our hearty ancef- tors knewno other wine, but that from corn: or from: the apple ;. and, if we A2 enquire, iv PREFACE. - enquire ‘into their conftitutions, we fhall find them, I am apt.to believe, better than our own. : . As evident as it is, that the gene- ral -inteteft of-our~ country is con- cerned in the queftion, whether our tables fhall be fupplied from the grain our own fields produce, or the vine- ards of ftrangers, or our enemies ; yet all the pleading in the world will be ineffectual, fo long as wine is plea- fant, and beer lefs agreeable. There- fore he who would fupercede, i in fome - meafure, the ufe of wine, by puting malt-liquor in its place, muft truft toa knowledge in the fubject, not. to arguments: the beft of thefe will be received with a deaf ear; but the leaft advance in the improvement of . the rival liquor will be fure to have its effect. ‘TuaT our malt-liquors may be greatly improved is certain; for at ptefent they are -generally made either either by ignorant or: interefted peo- ple. Thofe who brew in: the cam- mon way in the country, for’ their own families, make: but a coarfe: ht quor; and as to the publick brew- ers, who regard the. look and flavour of their drink, and nothing elfe; they put in ingredients which ‘render it ‘unwholefome.’ The art of brewing is not known in families, and is nat practifed by brewess with. that.impbr city we could;with. It appeared, there+ fore, to the author of this little trea» tife,; that it might be ufeful in many refpects, to lay before the'private fa- anilythe beft fecrets which the brewers. ‘keep carefully to themfelves ; and to lay down the: certain principles of ‘this eafy operation; in a way~ that ‘every body may underftand them. | - A good feafon, goad malt, good hops, and a proper kind of water, are the requifites .without ‘which fine beer can never be made: but thefe are all in the perfons power A3 who |. vi. PR -E-F.ACE. who brews ever. fo {mall a quantity s ‘and with .thefe, .and cleanlinefs, which: is as neceffary in the brew- houfe as in the dairy, there will be no fear but that thé obfervance of . the rules here laid down, will be re- warded with all the fuccefs that can. be defired ; .and that every family may have,-withiittle trouble, and at a flight : ‘expence, that barley-wine, as Cafat-calls it, .m.a.degree of per- fection, ‘that fhall put the breweries of the wine-cooper. out of counte- nance... Thofe who fet out amifs, have nothing to confider, but how to difguife faults, or recover imperfec- tioms:;. and the common books of dbrewery abound with receipts to this purpofe.' But it is always better to prevent evils than to cure them ; and no drink of the malt kind, will ever be. fo.good, .as that which is made _ merely and.only from that ingredient, with, ‘the hop 2 and water. Upon PREFACE. vii Upon the whole, whoever will fet about brewing, with the propor- tions of the ingrédients we have di- rected, with a careful hand, clean utenfils, and proper veffels, will be able, at leaft, to equal fhe drink he meets with in the beft houfes; pro-- bably to exceed it: and, if he will be very heedful of the management of the hop, to boil it little, but fteep it well before-hand, he will — find his drink fecure in the great ar- ticle of keeping. This manage- ment of the hop is one very great confideration : and we fhall clofe this prefatory admonition, with one ‘more invariable rule, which is, That “whoever would have their ftrong and ‘fmall beer both good, muft brew ‘them feparately, and not together. . A4 THE LIN ex }OUGNODDONOONOONK THE CONTENTS. INTRODUCTION: _ Pag. - Of the Ingredients i in Brewing 4 CHAR LL | . Of Water . 4 Of the Differences of Malt — 6 CHAP. UL. Of chufing proper Barley for making of Malt “10 - CHAP. IV. | Of making the Barley into Malt’ 12 “CHAP. Ww . of the Hep . ; 18 CHAP | | x CONTENTS. CHAP. VI. | The Purpofe of' Brewing 21 The Principles of Brewing 23 2. CHAP... VEL: = The Utenfils for Brewing . -, 28 | C-H A P.. IX. Of the feveral Operations. in Brewr ng 37 , CHAP. 'X. | Of Maping = CHAP. XI. of Hopping the Liquar . 42 CHAP, XI, | Of Working the Beer ; . ; ee x C.H A, P. a Of Brewing i in general ety fd ae CHAP. CONTENT 9. xi The Prattice of Brewing tk ‘in fal Fa- miles. | 50 CHAP. XV. The Method of Brewing the frsp Strong Beer. oN CHAP. . XVI. Of Mafbing . , 69 | CHAP... XVI The Cooling : . 99 CH A P. XVII. The We orking - ; 82 CHAP. XIX. of bifing q weak F ermentation 89 CHAP. XX... Of cowering @ too violent Fermenta- tion . oe TD Oh CHAP. xi CONTENTS. CHAP. XXI. Of Cafeing the Beer — 100 CHAP. XXII. Of Brewing common Family-Ale 110 CHAP. XXIII. Of Brewing Small-beer 118 CHAP. XXIV. of Brewing of Porter 7% 922 a CHAP. XXV. Of the Ingredients in Porter 123 CHAP. XXVI. ‘To brew Porter in a private Fa- mily a 125 “CHAP. XXVII | Of the Conftruttion of « @ great Brew- houfe +134 > CHAP, XXVIII Of the Difpofition of the Veffels 137 CHAP. CONTENTS. xiii CHAP. XXIX. Of Dorchefter Beer _ 146 “CHAP. XXX. | The Method of Brewing "151 CHAP... XXXII. Of Oat Ale » 161 CHAP. XXXII. The Brewing of Pale Home-brewed ; 167 CHAP. XXXII. Of the Time of Brewing 161 CHAP. XXXIV. Of the peculiar Virtue of well-culti- vated Hops . 177 CHAP. XXXV. Of the Right Soil for Hops 178 Cc: H A P. XXXVI. Of the Plantation of Trees. among Hops 182 oS CHAP. 7 ‘xiv, CONT E'N’T:S. C.H A P. XXXVI. Of the feveral Kinds of Hops 183 CH AP. XXXVIIL Thé Preparation of the Ground 187 CH A P.. XXXIX. Of the Planting the Sets 19} Of fixing the Poles in the Ground 194, Of Cleaning the Ground - 199 C.H A Ps XLIl. Of managing the Luxuriant.Growth 201 CHAP. XLII. | of Picking the Hops , . 203 CHAP, XLIV, Of Drying the Hops — 207. CH AP. CONTENTS, xv CH-A PB XLV; Of Bagging. the Hops 2. 21Q “CHAP. XLVL* Of Drefing the Ground — 212 CHAP. XLVII. Of Selecting the bef? Plants 214 CHAP. -XLVIII Of Watering a Hop-Ground 218 CHAP. XLIX. Of the Building jor a Hop-Ground 219 CHAP. L., Of Cellarage © 223 CHAP. LI. Of Cafks and Bungs 227 CHAP. LII. Of Botthng | 229 CHAP. xi CONTENTS. CHAP. LIII. Of Remedies for Faults in Malt-Li- guors — 232 ~ RRO = Bp tent Heep ty pe ste gt gg ae ate gt ae Pe oy 63 te ews SD Oe ES AO * 2 Heep edie. Paton tit THE ART and Mystery ‘OF BREWING. ccfecefoncbeolelo i oocosfostlecooefo Inrropuctron, . HE making of good malt. » liquor remains -a fecret. in oe the hands of a few per- fons; and, notwithftanding the print- ing of many treatifes, the public are yet wholly unacquainted with it. The Art of Brewing has hitherto feemed, like the Art os Gardening, a thing which many pretended to B . teach, 2 The Art and Myftery — teach, but which none, except an accuftomed hand, could practife with fuccefs: Perhaps the myftery in both cafes is on the eve of be- ing brought to light. Certainly, I perfuade myfelf, that, by my own experience, and by’ carefully ob- ferving the prpdiec of fuch as brew ‘well, I have informed myfelf of fe- veral leffer articles, which never were yet publifhed, but on which the fucoels pf the: work entirely depnds: and perhaps any one who will follow the fame path, will do - the public equal fervice in the other Upon the ftrength of thefe obfer- vations, and the ‘certainty of fome practice, I hope to lay down, in a plainer manner than has hitherto een done, the general rules of. brew~ ing ;.and to direct even the leaft parts of the operation. in fiich.a way that all fhall underftand them: fo that every one fhall be able to brew good, wholefome and Pleafant drink, : 7 an of BREWING. . » and alfo to keep it in that order, without the addition of hurtful in- gredients. The old writers are dll very de! ficient on this head; for the art in their time was not arrived at its perfetion: and among the mo- derns few have written on it with clearnefs. There is a great deal of ptactical knowledge in the writings of Exris; but it is fo mixed with idle opinions, that few of his rea~ ders can feparate what is worth ‘their notice: Mr. ComBRUNE de- ferves all the praife his patron has beftowed on him; but he is philo- fophical more than prattical: And the improvements -of the Dusiin ‘Society are excellent; but th “relate only to a part:of the bufines. “Therefore, notwithftanding all that has been done, a plain, compleat, ‘and practical treatife is yet want+ “ing: and this, fupperted by expeé rience, is what we'‘here propofe to tay before the reader. - - - ee B2 Of 4 The Art and Myfery . Of the Ingredients in Brewing. . T% E natural and proper ingre- dients in malt-liquors are only three, Water, Matt, and Hops, Every one thinks he underftands thefe; and yet there are fuch diffe- rences in every one of them, that, without a much more ftri@ atten- tion than is ufually. -paid to them; good drink cannot be brewed, unlefs by chance: and this will not hep Pen once in fifty trials. oy | c HAR L . 7 Of Water. - . : WATER: may: be diftingnithed _ into four kinds, SpRincyRi- VER, Rain, and Ponp ; and what is the worft in appearance often makes the beft drink. - No water can be _fouler than that of the Tuames, yet the clear. _ e of BREWING... 5 eft porter is brewed with it. Many have faid no other but Thames water would make this’ {pecies of drink: but that is plainly an error; for even’ in London there ‘are pér- tet-brewers ferved from the New River: however, none is better for it than that of-the Thames: and in moft. cafes the very pureft and fineft water is, for brewing, the worft of all - Our forefathers brewed their ftrong pale OGtober with Wert WATER; but the expence in: malt was ve great, and the beer would have been wholefomer and better if they had ufed river-water. The common foul water of large rivers, which differs little from that of ‘ponds, would not have done; but the water of a clear rivulet beft of all. — — * ‘This may in fome meafure ferve as‘a direction to the brewer in ge- néeral terms ; and he will find it true, that very foft water, fuch ‘as rain-water, and that-of ponds, and a4 B3 very 6 The Art.asd Myfery very hard, fuch as that of fprings — and wells, are proper ia but a few cafes: and that for high-coloued drink, river-water. is the beft; and for..the pale kinds, that..of brooks or tivulets, with a fwift. current. > He .cannot always have this exact choice, but he mnait: Come as-near it as. s-he Cane ; wee “¢ H ‘A Pp. Yn cy OF: the. Difermees of Malt. Aw common, malt is. made. ‘of barley, and owes its difference to the manner’ of making and ‘of : a ing. ‘Fhere.ase malts made of wheat, of oats,.and even of beans; but we. are here {peaking .of the common kinds, which are all of barley. Thefe.may be arranged un- der three heads; the Brown, the Pate, and that middle kind which js called Amper. ‘The malt with which poster. is brewed, is of the — . brown of Bhawrka: 7 y ‘brown Kind; and is higher. dried than: any other. It is ‘to be fold at the fame places with the: reft,. un« der the name of porter-malt: and, what: is very particular, it is made of an inferior Rind: ‘of barley... The degree of fire with which’ ie is dried gives’ that agreeable tafte and co- Jour; and the art of the brewer, who thoroughly underftands his bu=_ finefs, ‘makes . that ' pecoliar drink from it; not the water or any other ingredient. | Great dealers have vp- _ portunities of great experience 5. and ‘what they fee ‘wrong?in one brew- Sg? they ’ can “make: right vin-“ane- ; This is the whole feeret: what ‘has ‘been hitherto wanting,: isthe. _pebtithing ¥ the refult ‘of their expe- 1° "Phe difference of the three tnalés ~ owing to the degree of fire, and “She tithe allowed to dry:'them. The ale malt is‘ dried very flow; and “with a Gall fire; the brown is done quick ; and the amber: is of-a:mid- B 4 dle. 8 The Act and Myfery dle quality ; dried with .a moderate degree of time: and heat. . In genes ral, the brawn malts are to be brewed with the fofteft waters, becaufe thefe beft take.out their. ftrength and fla- your: .the, pale malts fhould be brewed with fpring-water, to pre- ferve their: fine colour ; and the am- ber with a midling water, fuch as that of clear {mall rivers. Which ever kind of malt be ufed, it may: be judged by thefe methods as to its goodnefs. 1. By its light- nefs, which may be thus known. Fake a little of it in the hand, carefully confidering its weight in somparifon of barley; for,’ when made. as:.it thould be, it is much lighter. than the barley: and the lighter it is, provided rf be found, the better: 2. To judge of this more exadlly, . chufe out-fome fine found and‘ entire grains-of the malt, and put, them into.a glafs of pump-wa- ter. Ifthe malt be good, they will fwim | on. the furface. Barley finks in ~ Of BREWING. . rr in. water; and if the malt be not well made, -it will-fink-in. the like manner. Thisis a trial of the fame _ ilature with the firft, but’more ac- curate. 3. Chufe a fine grain of the malt, and draw it hard over an ~ oak board, crofs-wife of the grain : if it be good malt, there will be a white line upon the bvuard like “a a mark of chalk. . The fmell may after this be con- fulted ; for fometimes malt, though well dried, has a: fcent from’ the feel, or from foul water ufed in the. fteepin It fhould be per~ fetly free an this; and if {weet, light, and anfwering to thefe feveral characters, ‘we iay be affured it is ini perfection. “For the fake of fach as are in- slined to make their own: malt, I fhall here add -the method of deing ~ it, and the differences of the grain from which it-is to. be made. | BS CHAP. OMAP... of ching proper 7 Barley for mating , of M. HE principal “ingredient in brewing being the malt, and this being a pre ation of barley, it is fit ve begin with examining tke nature of that grain; and the. me- thods ‘of bringing . it into the flate: of malt, - Gentlemen: inthe. countiy, who are curious in their malt-liquor, may bring it to the higheft pollible perfection, by beginning in ‘this manner at the very fource, that is, swith .a right choice of the and the knowledge of the os by which this is to be chofen, ‘will alfo: be ufeful to thofe who, not having ‘thefe opportunities, buy their malt in. tthe ufual way: fince the fame cha- raéters whic “diftinguith the excel- Tence of that made at home, will _ferve alfo as marks by which com- mox — < gf Barwind.* te _ mon purchafers may know the de- gree of goodne(s in what is fold. _ st. We have two or thret kinds of barley caifed in’ England; but the common Yong-eared fort is the beft and fitteft for making malt. The “greater is the perfection of the bar dey; the finer will be the malt. *The fineft and moft perfect of this. kind is fuch as has grown ‘upon a light rich loam, and has beer taifed from feed obtained byexchange ‘from a diftant farm, and: differertt foil. The prime feed of fuch a crop fhould be feletted. for making of malt: it fhould be frefh, heavy, large, and perfectly found, and fach as has fuffered no accident from wet in the field, nor from dampnefé ih ‘the mow. | ‘To the country-gentleman who manages fome of his own land, there will be: very little troublé,. and no lofs,’ in thus chufing ‘the Mbeft of his produce forthe fup- 9 ‘ply of his cellar: and‘ thofe ‘w B6 make 12 The. Art and “Myfery make ‘their own malt, ahd da: not raife the grain themfelves, ‘ fhould “be careful to. pick fuch as is: here direted in the market. If there Should be a trifle of difference in the price, it fhould never be grudged, for it is nothing i in. comparifon of the advantage it will be to the li- quors., “We propofe to give the beft and, moft perfeét method of brew- ing, “and would not have our inftruc- tions fail for want of a little care in the Fett t aficle. “c H A P. Vv, : 9 making the Barley into Malt. : H E right kind of barley: be- ing chofen, no care. can: be. too great in the making it into malt. - The firft operation is the covering it ‘with water, to foak it in the ciftern ; for this purpofe the clear water of @.running brook or {mall river fhould be chofen ; 3 or, if fuch cannot be had, ev of BREWING, 13 thad, pump-water mutt. be. taken ; thut: then it muf ftand expofed to the air four and.twenty hours be- -fere it is ufed.. If muddy river- “water, of pond-water, be employed — for fteeping the harley, it gets a taint which it will never afterwards re- cover. The firft impreffion upon the “grain is made by the water wherein it is fteeped; and, if this be foul or ill-tafted, the fame flavour will _;be communicated to the drink, what- ever other care is ufed. When the barley is thrown into the water, there fhould be -two hands-breadth of water above it, for lefs will not foak it properly. The generality of the corn will -fink ; _ «but, after a good ftirring, there will - fome fwim on the furfacey theft are ;cbad grains. They fhould be fkimmed » Off: they. will {erve poultry or the :hegs, but they will nevez make: “good - malt: - Im this water the barley. i is. to a about. three days and nights. a ‘iiferesee a aq ‘The Art and: Myfery difference of the berley will make-a eafference of twelve hours or more io this: matter; for the beft foaks fooneft.. But about what is here named 2s the general ftandard: to dcnow when it is foaked enough, take ap one corn from the middle of the syuantity, and hold it feadily be tyreen the fore-Gnger and thumb of the right-hand, by the two endss prefsat gently, and the foftnefs will fhew whether it is enough. If it continues firm upon prefiing, and the Skin dors riot break, it mit lie Fon-. erellow, and the fkin cracks, it’ is enough. It mauft then be fuffered to remain no longer in the water, for it would now begin ‘to loofe: part of iy fweemefs. a ‘Fhe grain being foaked enough, the water is to be drawn leifurely feom it. After this it.is to be put jnto a hutch, and lie together thirty two: hours: .after. this it is' to be surned. thoroughly up once in fix ae hours. Ps rn - Of BREWING. 15 heurs:on the floor: when it be~ gins to {pre, it mmft be: turned four hours with great: cares and muft. be fpread this. in..a:kind of beds on the floor, to prevent its {piring or thooting too faft, but {till in fuch thicknefles:in the beds: as will -preferve moifture: enough to make. it continue fhooting: in this gradual manner. When it is thot enough, it. muft be turned once m two hourss andthe root -will ther foon: wither.. After this it muft be daid: thicker ; and surned aow and then.. The.care:is, that the root dosy Rot grow ahy mores nor: the fhoot out at the oppofite end: but then. there is. alfo.danger of moul- dinefs. from this .degree of damp ‘without growth; and this.is equally to-be avoided; the frequent turning “as the great article ; and the work ‘man mutt take care to. - keep. a clean floor... : lof Whea the male i is. ‘made’ thus fer without. any accident, it is the cera- .. . ma . 16 ‘The Art and Myftery mon practice ta lay it on the kilaa¢ once: but the true way is, to ga- ther it.all up in one heap, and- then let it lie twelve hours. After this it is to be turned; and this is to be -repeated every five hours, till it has been done four times. The malt will be then ready for the kiln; on which it will be. dried in a few hours. As foon as it is dry, it muft be removed from the kiln, and {pread thin, that it may cool and harden at leifure. This .compleats the: malt, and it is fit for ufe.. There is no great difficulty in the making its: but thofe: who: do not chufe that. trquble, wall ftill find the ufe of un- dexftanding how it is done ; for up- on the right management of: thefe feveral aiticles depends the goodness: of the malt that is offered, to: fale; or upon the ill.conduct of fome of the articles its faults. Lf it. has not been fufficiently fteeped in the firt. water, there. will: be-a hapdriefs in the whole grain; if bad water has : of BREWING. - ty . been ufed, it will have a muddy. . imell ; if it has been fuffered to fhoot’ from the point oppofite to the root, which is what the maltfters call acrofpiring, it will be poor, thin, light, and hufky: but if all the care here directed has been taken; it will be tender, fweet, and mellow; and will have all the good characters we have given for the choice of malt. — The time of drying of malt varies according to the kind intended to be made, for the difference of co- lour depends on the drying quick or flow. For brown malt, four hours will be: fufficient, becaufe of the brifknefS of the fire that is ufed: For amber malt, the fire being fmaller, there will require about feven hours: and for the pale malt, the. fire being very weak, the time will amount to twelve. _ Thus, from the fame parcel, ef- ther of thefe kinds may be made: only by the different degree of fire. - CHAP. a8 = «The an and Mey 7 CHAP. v. Of the Hop. 1 EE next-article is the choice of the hop; and in this there js as much. care to. be ufed as in either of the former. ‘The founds ‘nefs, the celour, agd the fcent, oe #0: detetnaie thie choice princi 3 but: I heve fond a:great:deal, aif to depend upon the internal condi- oH that would brew good drink, raat look at-né hops that. have not the two great requifites,. of a good colour, and firie flavour ;. and, wlien thefe recommend them, he fhould tear one or two open, and examine © the feeds. The leafy part of the hop is only a kind of fine fragrant cover- ing for thefes and the feeds have alfo their value : -thefe will be either prr- fet or imperfect, or. even wholly wanting within, according. to the time = . of Brewinoy. v 19 time at which the hops were ga- thered; and aecosding to the care ufed in drying them. _ Ff the hop ‘has been’ gathered too young, the feeds will be {mall, fhri- ee and almofi taftelefs : if it has Fang “tbo long,. er if it has been carclefsly cured, they will be fallea Mut. _- Whee thechep hae heen: gathered at a right degree -of. ripenels,: and has beeh casetully dried, thefe feeds will be ‘found under the {cales in'a confiderable quantity, and they will ~ jbo fall, and. wedl-tated.. This isa ‘great article in the value of the hop, shough it hae been mistaken by fame agrigers; and. im: general: is little re- garded, except. by the. mot judir SAOVA.. som he. newer -the hop is, always the chester -it-will. prove; for the fineft putof i its flayour is loft in fome de- gtee-in keeping, though it be ever fo carefully preferved. Older hops may make ‘beer that will keep very well ; 20 The Art and Myfery well; but it will want the delicate flavour which the frefh ones give. The fame fine flavour ‘may be alfo loft by over-boiling, though the hop has originally been ever fo good. This will be fhewn hereafter. Upon the whole, the hop fhould be new, light, perfe@tly clean, free from arty iit fmell, and fhould have its own fine fragrant flavour and agreeable bitter in perfection. The. difference in price between the beft and the poorer kinds is not worthy to be confidered, when we recolleé@ the vaft difference in- - the beer. Having thus acquainted ourfelves.’ with. the nature and. qualities of the feveral ingredients, we-are to confider the liquor that is propofed ” to be made of ‘them; and the me-- -thods by. which, according to thofe _ qualities, it may be obtained in the | greatett perfection. CHAP. . of BREWING: . 41 CHAP. VL ; © he Purpofe of Brewing. _ ¥ XY. HAT. we propofe in brew- VV _ ing .is, to obtain an infu- fion ofthe malted.'corn, impreg- nated with all its agreeable: quali- ties; and not loaded with fuch parts of it. as are unpleafant or unwhole- fome: ta this we add flavour. from. the hops and; the fame ingredient. gives it the quality of keeping. “What we expeé and defire to ob-. tain from the.malt, is itsagreeablebal- famic quality ; and from the hop its light. bitterniefs, and its delicate fla~ wour.., This was always the intent and. purpofe.of brewing; but it has in: general been attempted in an irre- gular and injudicious manner. By long foaking in Hot water, that is, by too long mafhing, we have been aceuftomed to draw from the malt, befide its pure balfamic {pirit, its heavy 22 The Art and Myftery heavy earthy parts, which have over- powered the others; and, by boil- ing the hop a long time in the wort, we have been ufed to evaporate that fine part, on which its high favour depends ; preferving only its heavy and difagrecable bitter. Thus, in ftead of a mild, light, cordial, and balfamic liquor, fuch as is propofed to be made by brewing, we have had a heavy, heady, harfh, and au- -feere drmk, which has brought on thofe very diforders that the other would have cured. » Every art bas its proper. princi- derftood, the more fuccefsfully the art itfelf will be practifed. We hope to explain:thofe of brewing in a clear and plam, as well as certain man- ner; and, upon that regular know- ledge -of the fubje@, ‘to direct the practice, in a manner that all may underftand, and that will be certain to make the beit, the pleafanteft, and the ¥ BRewinc. - 23 the wholefomett liquors of the feve~ ral. kinds and denaminations: od CHAP. Vi. The Principles of Brewing. , - E are to obtain the fineft and _ beft qualities of the malt; - now all the parts of plants give their fine qualities to water by a light in- fufion ; and, if. too much heat, or too much mashing them together be- ufed, the coarfer parts are alfo drawn ent, and thefe drown the finer: the liquor is no longer of the fame na- ture, tafte, or flavour; and the very intent of what. we are abqut is loft, by overftraining the means.. There cannet be a plainer inftance of this than we fee every day in tea; ‘we defire to make from this herb a plea- fant, ‘light, and cordial liquor; ‘and for that purpofe we pour hot water upon the deaves: this, after ftand~ ing a wery little time, produces what we 24 The Art and Myftery we defire; but if we boil the leaves in the water, or boil the liquor .af- ter we have made it by infufion, either way we fpoil it: in. boiling the clear liquor, all the light and pleafant part. is loft, and what re- mains is rough and naufeous; and if we boil the tea itfelf in the wa~ ter, we obtain a medicine not a plea- fant drink. If we only keep the leaves and the water too long toge- ther without boiling, and bruife and -mafh them about, we obtain in the. fame manner a heavy, coarfe, and dif- agreeable infufion, that has nothing of the pleafantnefsnor refrefhing qua- lity of tea properly made.. Thefe are faéts fo plain that no one can: conteft them: they may _ be all applied in the fame manner to ‘an infufion of malt for the making of beer; and that with greater force. Malt is a vegetable fubftance as well: as teas and it will part with its qualities to hot water as freely as tea; nay more freely, becaufe of the _ preparation of BREWING. 25 pseparation it has already undergone: in-saking it into this form. It is therefore that .boiling water is not _ required, nor is proper. for it. In’ the fame manner the hop is a vege- . table fubftance, that will give its agreeable flavour, and fine bitter, rea~ dily to hot water,.and needs. not long boiling in it; nor indeed will bear it without damage. Some boil- ing it requires, becaufe the liquor - into which it is put is net thin and pure as water, but is already im- pregnated with the malt: but, for. the reafons already given, the lefs boiling it has the better. As the malt will readily give its virtues. and beft qualities to water, we. fhould no more let it ftand toe long in it; nor bruife and beat — it about in it, than we fhould tea: and as the lefs bailing the hop has, the better the drink will be, we fhould ufe whatever methods will beft anfwer the purpofe of making it give its virtue by a little boiling. 7 C We Je 2600 = The Art and Myftery We know, if any plant, leaf, or flower, be firft fteeped or infufed in the water, and then boiled, a few minutes boiling will extract its vir- tues as perfectly as an hour would have done if it had been at once put into the water, and made to boil: therefore we fhould by all means foak or infufe the hop fome time in the wort before it is put with it into the copper. Upon thefe.plain principles, which are certain in themielves, and which _ practice. and experience confirm in this very article, it will be eafy to make a great improvement in the article of brewing: for we- fee b them that the malt fhould not be left a long time in the mafh-tub ; but that the liquor on the contrary fhould be drawn off after about three hours, when it has taken up all the fine qualities of the ingredient; and that we fhould not beat it about in the math, becaufe that will make the liquor coarfe, In the fame manner we of BREWING. 27 we fhould put the hops in a bag in- to the tub, which catches the: li- quor as it runs from the math-fat ; and by this means they will be fo well foaked, that a very little time will ferve for boiling them in the copper. Thefe two regulations -will im-_ prove our brewing in general in a very great degree; and, inftead of adding to the trouble or expence, will be a real faving of both. Whatfoever can abate the time of boiling the wort, will be doubly ufeful in the brewings of private families; becaufe their coppers be-. ing fmall, the effect of the boiling is much greater in the wafte of the liquor, and. evaporation of its fpiri- "-tuous part. In large coppets the eva-~ poration is much lefs in proportion in equal’ time, and therefore the beer fuffers lefs than in the {mall ; and this is one great reafon, though it be not regarded, why the brewers can brew better beer with the fame quantity ef malt, than other perfons can for C2 - them- 1 28 The Art and Myfery themfelves. Another great -reafon of their advantage is, that they brew the feveral kinds feparate: and in this it will be well worth the while of private families to imitate them ; for {mall beer which is made of the laft runnings after ftrong, is never ~ nearly equal to what is made but with a moderate quantity of the _ frefh ingredients alone. - CHA P. VIII. The Utenfils for Brewing. ‘, | | AVING given this general : idea of the nature of the in- gredients, and the principles of ma- king beer, it will be proper that we now confider the veffels and imple-- ments with which it is to be per- formed. Thefe make what is called the furniture of the brew-houfe; and, when they are underftood in every part, the particular directions or of BREWING. 29 for brewing will be plain, and fa- mitiar to the reader. ; _ The convenience of water is firft to be confidered: and as it will be proper, if poffible, to have both _ kinds, there fhould be conveniencies accordingly, a pump for {pring wa- - ter, and pipes for the river. We fuppofe i perfon fituated where there are regular conveyances of water by common pipes, as the New River, Thames water, or the like, in London; otherwife there muft be the expence of carriage of the river water: but in general the {pring-water may be had upon the fpot ; and the nearer the well is to the brew-houfe the better. » _ _A good leaden pump fhould be placed in the brew-houfe ; and there fhould bea pipe to it, from the pipes of foft water, which fhould run juft by the copper at a fmall height above it, and fhould have a cock to open directly into the copper. This will. fave a vait deal of trouble ; and thus, . C 3 as 30. The Art and Myftery as it will be eafy to fill the copper with either kind alone, or with a mixture of both, there will be al- ways the means of brewing. any kind of malt at pleafure; or indeed mix- tures of any two may be thus ma- naged as readily. If the defign be to brew high- dried malt, the river-water from the cock is to be let in alone; if pale malt is the kind to be ufed, the pump-water anfwers the purpofe alone; or if amber malt, a mixture ef the two. In the fame manner any mixture at pleafure of the pale and brown malts may be fuited with a proper water, by mixtures of the pump and river-water: and this we fhall affure the brewer, that although the cuftom is to ufe one or other of thefe malts alone, the pleafanteft and beft drinks of all are to be made by a mixture of the feveral kinds. Of this we hall {peak here- after, - .. The of BREWING. 31 The copper muft be proportioned in fize to the quantity that will ufually be brewed; and it will be convenient to have it larger, rather than fmaller, than the expected ne- ceffity. It fhould be placed on an eminence, the floor being raifed for that purpofe where it ftands. The beft covering for the floor is that hard Dutch brick ufed for ovens ; and there fhould be a drain from one part, which opens into.the com- mon fewer. By the means of this regulated height, all the following ofes will be anfwered. The fire will burn brifker and bet- ter than. if it lay lower; there will be no flop by wafte or fpilling, be- caufe the defcent of the ground will carry all down immediately, and the drain will convey it away at once to the fewer: then the brick-pavement will admit no wet to foak, fo that _all will be. dry about the cop- per: finally, as the height favours a clear conveyance to the mafh-tubs . C4 . and 32 The drt and Myfery and. coolers, there may be an arm carried from the copper to’ thefe, ‘to let all the liquor out by .a turn of ‘a cock, and fave the labour of lad- hing it, according to the old me- thod.. The copper mutt be fo placed, that the fmoak fhall have an eafy and free current up the chimney ; and thus the brew-houfe will be al- ways {weet and dry, the whole bu- finefs will be carried on’ with plea- fure, and the matter may look in from time to time ‘without difguft. This is a very effential confideration ; for, however diligent and intelligent fervants are, there is no advantage like the eye of their matter. . Ifthe copper cannot be placed high’ enough for an arm to run to themafh- tubs and, coolers, there fhould be a little brafs pump faftened to the infide of the copper, by which the water or wort can be pumped into the veffels, through {mall troughs; for this is not a tenth part of the. trou- ble of the old way of ladling out ; and - of BREwWIiNnG.” ‘33 and it anfwers alfo better, becaufe .of the greater regularity of the heat. . The mafh-tub fhould be large. -Suppofe the copper to hold a ‘hogf- ‘head, the mafh-tub fhould be big _ enough to math a quarter of malt with convenience. It ‘fhould be- round, and not over deep; and over its bottom there fhould be laid ‘a -falfe bottom, which may ferve as a ftrainer ; when, by opening a cafk ' placed below it, the wort is drawn -. off into the receiver. _ The receiver fhould alfo be ‘a --round tub, fhallower than the mafh-. - tub, and lined throughout bottom ‘ and fides with thin milled lead. This is @ vaft advantage.to. the. brew- ing, for the lead is eafily kept per- fectly clean, and is incapable of get- ‘ting any bad. {cent or tafte, as will _ fometimes happen. to. wood in fpite of the beft care. The. cold nature. ‘of the lead ferves. alfo to ceol the liquor. the more quickly, which is a great article. in. this veffel. The . C5 mafth= 34 The Art and Myftery mafh-tub is to be placed fo: high as to leave room for this to move, under — it, becaufe that will give the conve- - nience of letting out the wort from ‘the mafh-tub into it, and of con- veying it back again eafily into the copper. The beft method of doing this is by a fmall pump kept for that purpofe. This hand-pump mutt be fo high as to throw the li- quor into the copper; and by this means here is the whole matter of conveying the water into the mafh- tub, the wort into the receiver, and thence back again into the copper again, without the common trou- blefome and wafteful method of lad- ling it by bowls from one veffel to another. . . There fheuld be two coolers, or backs as they are ufually called; and, to proportion them to a copper of a hogfhead, they fhould be each ten feet long, and -five feet wide in the clear, their depth very little. They fhould be lined with milled lead as the of BREWING. 35 | the receiver, and placed againft the - wall as near as may be to the cop- per, one at two feet from the ground, and the other two feet above that. The working-veffel or tun fhould be placed at fome {mall diftance from _ the coolers, and fhould be of a {quare fhape, and lined throughout with the fame milled lead as the others ; and the whole fhould be fo difpofed, if poffible, that the cellar may be near, and be fo much lower than this working-tun, that the beer can ‘be conveyed by a cock and a pipe out of that veflel into the cafks. Thefe fhould be made fo fmooth on the infide, that no fur or foul- nefs can ftick to them: but of this we fhall treat hereafter.’ Our pre- _ fent bufinefs is in the brew-houfe ; and it is neceffary to underftand this ‘perfectly before we meddle with the affair of the cellar. There muft be in the brew-houfe an oar to ftir the ~-malt in the mafh, bowls and other fmall utenfils for examining the li- - C6 ~ quor, 36 The Art and Myftery quor, anda pipe lined with lead for conveying the liquor or wort from one of the veffels to anothér. This pipe fhould be made of folid good timber, and fhould be five inches diameter in the clear. By this full fize it will never wafte any of the liquor by ftoppage; or by over-hafty pumping bubble out at the top, as pipes of fmaller bore are very apt to do, when managed ever fo little amifs. . This is the compleat furniture of a brew-houfe. It may be contrived at lefs expence; but what is here fet down will not be any great price; and, when the veffels are once made in this manner, the bufinefs is done, not only for the owner’s life, but for feveral generations. The com- mon veffels are frequently out of ‘order: thefe which are lined with ‘lead are fubject to fcarce any acci- ‘dents. The beft fort of lead for ‘doing them, is that of four pound ‘ to the foot; and every commen work- man of BREWING. 37 man will know how to manage the -pufinefs. Common tubs may ferve in the place of thefe to thofe who diflike this expence; and even a part of thefe may perhaps be {pared, ac- cording: to the neweft method of brewing, which is that of working the beer only in the cafk. This will be the fubje& of a chapter in the fucceeding part of this treatife. . - Cc HAP. IX. . ‘Of the feveral Operations in Brewing. “\FIE courfe of the malt-liquor in the common way of brew- ing is this: from the pump or cock the water is delivered to the copper; from thence it is let in to the ‘math-tub, when it is impregnated with the virtue and ftrength of the ‘malt; thence it is let into. the re- ceiver, where it runs pure from the malt; and from this it is pumped -. into 38 The Art and Myftery int