Historical Document · 1808

Remarks and Experiments on the Different Parts of Brewing

Author: Kidd
Year: 1808
Type: Historical Document

brewing

Me ' \ me 7 es “ “EXPERIMENTS | e ON DIFFERENT PARTS | PROCESS OF BREWING: eaitrodcaniny | ON THE CONTINUED APPLIGATION . . ‘. ” OF & BOILING HEAT ” DURING THE OPERATION OF MASHING. —ee e ' . a . : : OXFORD, | | - am aN . Printed by Nathaniel Bliss, . . FOR R. BLIS3, AND R. BLISS, JUN. AND SOLD BY F. AND C. RIVINGTON ; CADELL AND DAVIES; W. MILLAR; LONGMAN, HURST, REES, & ORME; “ vERNOR, HOOD, & SHARPE; J. HARDING ; AND MESSRS, RICHARDSONS, LONDON, 1807. LOAN STACK wry tora PAMPHLET BINDER RY 7 ‘ rs . - | ry : .» ' 0 THE READER. | | | —r . ° « SO many Treatises on Brewing have been already published, and some of these enter sO minutely’ ‘into the detail of the process, that it would be superfluous to add to their . number except with the hope of adding _ also to the information they contain: whe- _ ther the remarks and statements made in the following pages are to be considered’ as of any interest, beyond what degree of novelty may belong to them, is left to the | judgment of those who have more experi- ence than the Author; and who can there- fore better form an opinion whether they are likely to lead to any practical improve- ment: the hope that they may possibly lead to such an.end is the best apology for pub- Hshing them. . SO ~- i. 449 ee 8 ee fee et et . os rs - . ‘ . t , ' =, JF VY — PAMPHLET BINDER “REMARKS; ~ © . . . so » t o t . eo ‘THE. principal and only essentially neces, sary substances, employed in the composi tion of Beer, or Malt Liquor i in general, are water, malt, and hops: and -the: ultimate object of the Brewer is to combine with the water as much as possible of the saccharine 4nd other soluble matter of the malt, tage ther with ‘the bitter and aromatic particles of the, hops. Hot water effects .this pur, pose more speedily, and to.a greater ex, sent, than cold; and, when thus impreg- nated with the soluble matter, of, the malt ‘nnd hope, constitutes what. is, called, Wort : in which the gaccharine mattey, principally, " wenders; the mixture capable of fermagnte; tion ;. the, pifter and arqmatic particles pre, ant that fermentation, from, proceeding tap pe Cop abeboa a. 2 deoge B oo, .e 6 _ The process of Brewing is commonly conducted nearly in the following manner: in describing which a reference ig princi- pally made to the brewing: of table beer from fresh malt; that is, from malt which has not been already used for brewing ale. The quantity to be brewed may be taken as a barrel, or thirty-six gallons, from two bushels ‘and a half of malt; and the. di- mensions of the vessels, &c. may be .sup- posed to correspond with those used in-a - moderate family ; . the copper, for instance, holding thirty gallons. A quantity of boiling water bemg poured ‘into a vessel, called a Mash-Tun, -is suf- fered to remain there till it has cooled: to a temperature rarely if ever exceeding'180 of Fahr': the malt, previously ‘broken’ in a mill so that each grain shall have beet ' divided: into two or three parts, is then . thrown into thie water; and, by. means’:of an instrumeiit called an Oar, is‘stirred. about in, and thorduglily mixed: with it: this mé- ‘chitnical: agitation. ofthe ‘malt: arid water, - *echinically called Mashing, is-kept up- for about a quarter of an hour; by which.the 4 PAMPHLET BINDER q theltis-more-effectually brought into contact — _ With. the Water, and a greater. proportion of ita suble smatter extracted. After this the ammash-tun,is covered over, in order to retain :#&aivoh heat-as possible, and the whole is snffened te remain undistushed for an hour -and half, or two. hours. At the end of that time, the water thus impregnated with the extragted:: perticles’of the, malt (in which state: it 3s .sometimes called Sweet-Wort, sotietimes simply Wort,) is drawn off into .another vessel. The quantity of water used in this first mashing is about twenty-five gallons ; of which not above fifteen are.ob- taihed, the.rest being absorbed by the malt, 3vith-the-exception of a small quantity car-_ vied. off by. evaporation. This firet wort being drawn off from the taalt,-a fresh portion of hot water is thrown imto the gaash-tun, at a temperature vary-. ‘ing, ‘aceording ‘to the judgment of the sbrewer, from 180 to 212 of Fahr': the process of mashing is repeated during the space of ten minutes; and, the. tun being -again covered,-the'whole is suffered to re-. nonin for about.an hour; at the end of . WHA “tne “a setond wort is. dvawh- off The quantity of water used inthis seoond indshing: is about fifteen gallons » and, the tnalt having already retained as much wat _ tr as-is sufficient to saturate it, the. whole amount of the fifteen gallons is afterwards recdleted fro the snvish-tatt,* eos, 5 A fresh quantity of ' hot water, aboat. twelve gallons, i i8' now added to the: malt; 4nd: the mixture,’ being mashed for a few minutes, is suffered to remain. in the tun, fe half an hoar, or an hour, or more, in order . to form a third “wort. rs _” Yh the medn time’a ‘patt of the t two iee worts is poured into the coppér, with a pound and half or two pounds of hops, and boiled for’ dn hour, or an Rour wad half: after which it is stfamed' through. a sieve ita | Another vessel. ~The third w6R is: now: drawn ‘off from the’ mashtua; and, -belmg mixed*with the remaihing part of the first and second, is boiled, for ‘an Hour or more, with the hops used in the fortnerdnstance, ‘The‘three worts are then distributed: iato — a ee - as of ° 4 . shallow vessels, called Coolers, and suffered ty remain -thote -till they have nearly synk té.the temperature at which it may be thought ‘right to promote fermentation : they are. then collected into one vessel, called a Fermenting Vat; and, by: the ade dition of about.a quart of yeast, that pro 686s is soon produced, which h converts the svott into Seer Joe ; rr 24 i ‘Tats. short description of the common method of brewing table beer will be miffit _ cient for:the purpose of introducing the fol+ lowing remarks, which have a reference to particular parts of that process; and, ine deed, of the process of brewing.in general. With respect then to the water employed in brewing, that which is soft is by niany recommended in preference*to that which is-hard ; and‘ as the' solvent power of was ter, as well as its softness, is generally in proportion to the degree of. its purity, there would be reason for that preference weré extreme accuracy required ; but, when we | consider that: hard water scarcely ever holds in solution more than what would amount to ‘ one thousandth. part of its weight, and that | ! va 10 fin many cases a great’ proportion .of . tis: is deposited during boiling:;;. amt, when... egain. consider that the wort even from which the strongest ale is to be produced might be still further impregnated with the soluble matter of the malt -and hope, there .does. not appear any-reasonable ground for the preference ; or, if there: is, :it.does nat ‘hold good in practice. The just preference which is given to soft water in another eco- nomical process, namely: Washing, affords indeed a plausible ground for a preference in this.also: but the objections to: the use of hard water. rest really on very different grounds in the different cases, as they who are at all acquainted; with the prineiples of chemistry well know : it.may be sufficient forthe present.to observe, that in the case of brewing the force of the objection: is les- sened in proportion as the quantity of wa- ter .is increased ; while:in the case of wash+ ing the force of .the objection is increased in proportion to the increase in the quans tity of the water. | : 4 ~ It may be considered therefore ¢ as of very , little consequence, whether rain, or river, :or be Sats Ppt Sigh — PAMPHLET BINDER ‘spring water be employed ; nor is it of more --@ensequence * whether, in the: process of -anashing, the hot water is taken before’ or jafter boiling, provided it'is of that tempera- tare which may be. determined ‘on as fit for the process. The direction therefore com- - monly given of pouring the boiling water into the mash-tun, there to remain til] the Steam ‘rises in so small a quantity that a ‘person may see his face in the water below, is.only an empirical mode of ascertaining that the temperature is now proper for the addition of the malt, without, as it is tech- hieally called, “ setting the goods:” the meaning of which term may perhaps be un- derstood from the following explanation. ~ * : Water at or near the boiling point very readily converts any farinaceous substance, like malt, into a paste; and this paste is im- pervious, or nearly so, to liquids in general: but; as it is the object: of mashing to give the water an. opportunity of dissolving the saccharine particles of the malt, the effect must necessarily be in a great measure pre- vented, if the surface of each particle of the malt, by being converted into a paste, pre- —EE ——— vents thn weter from. peneteiting: into ‘the fore om ‘this occasion is -very. expressive which says, that the too great heat: of. the water closes the pores of the malt; ” a > the process-of brewing, as elteady dev . scribed, itis seen. that the fist wort being - withdrawn from the malt,.asecend and.@ third ane obtained: and thé reason of mpsh- mg with three separate portions pf. water instead of with.the whole quantity et once is partly because, in the latter: case,-a greet: portion of a sicher wort. would be retained by the grains (so. the masé is called which . Yemams in the mash-tun after all the wart has been drawn off from it), which now is more completely washed out by: the -Te- peated addition of fresh water; and partly betause the water itself in divided quanti- ties extracts more abundantly the solpble parts:of the malt, than the. same quantity of :water need at oice would be-able.to do, - Ene proces. of mashing, if conducted properly, is supposed to extract as. much pf the: soluble matter .of the malt. ne pan be TF dad ~ = PAMPHLET BINDER a3 extracted with economy : in the subsequent process of boiling the wort with the hops two ends are answeréd ; for at the same time that the bitter and presetvative qua- lity of the hops is united with the wort, the — wort itgelf is increased in stréngth : that is, Hs bulk ‘being reduded. by €vaporation, which merely carries off the watery parti-. _ cles, the original quantity of saccharine matter &c. remains, diffused. through a smaller space than it was before. - The distribution of ‘the wort into coolers, after it has been boiled with the hops, is evidently for the purpose of lowering’ its temperature a8 quickly as possible; -and this is done not only to save time, but also to prevent its growing ‘sour, which other “wise, ‘especially in warm weather, would often happen. ‘For the same reasons alse yeast is added ; the process of fermentation not absolutely depending on, but being very materially accelerated. by the addition of, that substance. . ' With respect to. the natute of: fermentie x , TY tion itself, such observations as have_ oo curred in the course of the Experiments hereafter described will be mentioned in the latter part of this Treatise. . .- Tue foregoing account is, in a general view, applicable to the common, method of brewing malt liquor; in referring to which jt appears, that the reason of the different parts of the process is easily deducible from a slight consideration of the joint properties of water and heat. Since therefore it is evident that, in mashing, Hot water is used in preference to Cold, because it more powerfully and in a ‘Shorter time extracts the soluble part of the malt; and, that the reason for limiting the degree of heat is only to. prevent the malt from being con verted into a paste, which in a great mea- sure would exclude the water from acting upon it; it appears fair in reasoning to suppose, that, if an increased heat could be applied without producing that effect, the soluble part of the malt would be still more abundantly, or at least more . quickly, ex- tracted: and it was the hope of answering TINS = PAMPHLET BINDER 15 this end: which in the present instance led to.the experiment of gradually heating the malt and. water together to the boiling point. For, as every ‘intermediate. degree of heat, between the common temperature and that usually employed in mashing, would extract some of the soluble matter of the. malt, it appeared probable that each particle would be so far softened and loosened in its texture, by the time it had reached this heat, that ‘an increase of tem- ‘perature would not have the effect which it ‘has when applied at once to the cold and unsoftened malt: and this reasoning is sup- ported in-some measure by practice ; ' for after the first mashing the rule of not ap- plying water above a certain temperature is very frequently disregarded. This inference appears so obvious, that, although if is not taken notice of in any of the publications on the subject of brew- ing, it very probably has occurred to many persons ; and: the practice to which it leads has, perhaps, not been adopted because in opposition to general opinion. However une ome ween a 2 ee en a a 2 ‘Ww may be, the experiment has fully. stinceeded _ nas many as twenty instances ; and, at the game time that this method of brewing pro« duces a kind of beer altogether not inferior to that obtained by the common methad, from similar proportions of malt and hops, jt possesses the additional advantage of be- ing attended with some less trouble and loss of time, and perhaps some less expenge.’ ‘Et now remains therefore to giva an ae- count of the Experiments that were made for the purpose of proving the truth of the foregoing reasoning, accompanied with such remarks as seem applicable to the se- ~ veral resulta. | In public breweries the intrinsic value - of the wort, with respect to its saccharine contents &c., is estimated by means of an hydrometer; which, by shewing the differ- ence in specific gravity between the wort and simple water, gives tle means of calcu- ’ Jating the absolute weight of saccharine matter, &e. contained - in’ any given quan tity af the formes. . PAMPHLET BINDE ¥, \ Am instrument of this kind’ was tried ‘la thé ‘ present experiments; but, owing ta ‘some fault either in itself or in the con- struction. of the ‘table of caleulations which accompanied "jt, it was not found sufficient- ly accurate ; and ‘therefore it was thoupht better to make a calculation of the ‘propor- tion of soluble matter extracted frum a given quantity of malt and hops by taking _ the absolute weight of a given quantity of wort made from them. This, though not so scientific a method as: the .other, has, from the nature of the apparatus, the: advantage of being less heble to error. For this ‘purpose a glass vessdl was em- ployed (having a narrow cylindrical neck), _ which when perfectly dry weighed 1844 gr’. The balance by which this vessel was weighed would sasily turn with half a grain when 4000 grains were m each scale ; anda fine line being drawn with a diamond round the — cylindrical part, it might easily be filled with water to that mark several times uf succession, without the variation of a grain in the weight of the contents... 38 That quantity of distilled water, Gr. :. at 55 of Fahrt, weighed... .. 2600 The same quantity of water of the - river Isis, at Oxford, weighed so . nearly the same at the same tem- _ perature, that the difference could _. not be ‘Satisfactorily estimated. The same quantity of pump-water of". :. Oxford, at the same temperature, . weighed . . . 2602 - . -but after having been boiled fox ten. minutes, .and then reduced . ' to the original. ‘temperature, it | weighed eee ete 2600. 5 The difference i in 1 the weight, b between the fresh and the boiled water, ig owing to the © deposition of that earthy matter by which the inner surfaces of vessels, used for boiling - such water, are said to be furred ; and as in this state its weight is to that of dis- tilled water as 2600 to 2600.5, the differ- ence is no more than = ,th part; which as too smal] to deserve notice. en t . TI o°~"~ : —— ‘ . | { ’ ‘ a ‘Emsaet oe Este cee In weighing then the above quantity of a iver wort it is clear that whatever was the excess above 2600 grains was due-to a part of the soluble matter that had been extracted . from the malt and hops, with the difference already stated of jth part; and then the proportion in any other quantity of the same wort was easily found by calculation from the following data. The cubic contents of, an Eng- Cub. Tach’. lish wine pintare.. . . . . 28.875 And the weight of an English | . a os _ wine pint of distilled water, “Gr. at 55 of Fabris. . . 7310.428125 The cubic contents of an Eng- Cub. Tach lish beer pintare . . . ... . 35.5 And ‘tlie weight consequently, | Gr . at 55 of Fahr',is- . . . .. 8924.41875. But, since 2600:1 :: 8924.41875 : 3.43246, it appears that for every grain which this quantity of a given wort weighed above 2600 grains there is to be allowed as the NN a a an ERG 5 ] { 20 ne Me geen eee Proportional increase ; In # pint of the & same wort. . . 3.43246 Ynagallon . . . . . . . 27.45968 ‘And in a barrel (86 gallons) - 988.54848. - “From these data the following table - was constructed : in: which the column on the left hand marks the difference in weight ‘between a quantity of water weighing 2600 grains, and the same quantity of a given | wort; the columns on the right hand shew the proportional increase in the gallon and barrel. That increase, multiplied by the number of gallons or barrels of wort ob- ! tained, shews the absolute weight’ of the a soluble matter extracted from any given - quantity of malt and ‘hops; ‘which is all the brewer desires to learn from the’ tse of the common hydrometer, the place of which instrument was in the following ex- periments supplied by the apparatus alrea~ dy described. PAMPHLET BINDER a TABLE a or Tix Weight of Saccharine Matter, &c. ina Gaston and Bannrst _ Of a given Wort, according to the Difference in Weight de- tween a Quantity of Water weighing 2600 gr*., and the ~ same Quantity of that Wort. ° “Increase in | ° rtional Increase ° Weight of the}, in the GaLton and Baanrst, * given quantity : éalculatett of Worr by by Avoird. Weight. - Grains. © Gatton. " Barnet. Gr, Ib.) Oz.) Gr Ib. | Ox Gn. 1 O} Oj 27.45 - OO! 2)113.54 - 2 O} O| 54.90 O}| 4] 227.08 8 . | O} Of 82.85 O| 6} 340.62 ° “4 . | 0] 0] 109.80 0} 9| 16.66 - 5 .-] O} 0].137.95 0; 112] 130.20 | 6 . | 0} 0| 164.70 0| 13 | 243.74 A Oj; 0] 192.15 0) 15 | 357.28 8 0| 0} 219.60 ‘11 @] 33.32 , 9 . | 0} 0] 247.05 1| 4| 146.86 -10 . | Of 0) 274.50 1| 6} 260.40 20 . | O} 1)111.50 2/13} 83.30 30 . | O| 1) 385.00 4} 3| 343.70 40 . | 0| 2}223.00 5|10}-166.60 50 . | Of 3] 59.00 7| 0|427.00 60-. | 0] 3334.50 °8| 7) 249.90 70 . | 0| 4|170.50 9|14| 72.80. . 80 . | 9} 5 6.50 11] 4] 333.20 “90 . | O}| 5/282.00 ‘] 12111] 156.10 . 100 . | 0| 6/118.00 | 14] °11416.00 i 200 . | 0] 12] 236.00 281) S| 394.50 D 22 Tn order to prevent a troublesome repe- tition of words, it may be ‘convenient here to observe, that, in conducting the follow- ing Experiments, the specific gravity of each wort was taken at the temperature of between 55 and 60 cf Fahr'; and the quantity was calculated at the same tem- perature: for convenience also the speci- fic gravity of each wort will be signified by a reference to the numbers in the left hand column of the foregomg table. Thus, "if the sp. gr. of a wort is said to be 100, it is to be understood that a quantity of that wort equal in bulk to a quantity of wa- ter weighing 2600 gr’. exceeded the weight of that water by 100 gr.; which is in’ the proportion of Goz. 118gr’. to the gallon, and 14]b. loz. 412.5gr*. to the barrel. , Expeir Sixteen gallons of river-water, fogether with a pound of hops, and 3 of a bushel of malt ground smallet than usual, were put into a ‘copper, the gapacity of which was twenty gallons: the whole was graduaily heated: till it boiled, and after it had fe- rey bls bine = —PAMPHLET BINDER | = a) mained at the boiling point for half an hour it was strained through a hair sieve. The sp. gr. of this wort was 164. The quantity of. it- was 8 gallons. It therefore . contained. of saccharine mat- ¢ 1b. oz. gs. ° ter, &e; . . ~~ © » © «= 5 2 193 The malt. and hops were returned into the copper: fourteen gallons of water being then added to them, the whole was made to boil; and immediately after boiling was strained: The sp. gr. of ‘this wort was 50. The quantity of it was 12 gallons. It therefore con- ==’ tained of saccharine matter, 12. oz. gr. WE 6 ow 6 6 ew ew we 2 § 270 The malt and hops were now boiled a third time, and gave 6 gallons of a wort, the sp. _. gt of which was 34: that . _ quantity contained therefore _ &e. Ae 4 8 boy -0 9 13 24 The process was again repeated, and produced 6 gallons of © a wort, the sp. gr. of which was 12: the 6 gallons there-. 1b. oz.. grs,. fore contained Kc, , . , 0 4-225 ‘Phus the whole weight of soluble . . hatter extracted was, . . 8 5 196 and the quantity used being ' of a bushel, the proportion in the quarter, or 8 bushels, is 5 1 14 The first and second worts being mixed together at the temp. of 8% of Fahr‘., a pint. of yeast, was added to them, and they were immediately put into an 18 gallon barrel, - The fermentation of the liquor proceed. ed in the usual way for several days; and the beer produeed: was at the end of three _ weeks tolerably transparent, and of a good Expt. Il, -- Fifteen gallons ‘of pump-water were gra dually heated to the boiling point, with 3 of a bushel of malt groand down nearly to : PAMPHLET BINDER 25 ‘the’ state“of ‘flour; and: the mixture was - kept at the boiling heat during an hour and a half. The sp. gr. of the first wort was | 164. . The quantity of it was 9 gallons. It contained there- 'b. oz. grs. _ fore of saccharine matter, &c: 5 12 248 Thé malt was again boiled with a fresh portion of water for an hour and a half. The sp. gr. of the second wort was 72. The quantity of it was 9 gallons. It therefore’ 1b. oz gr. contained &. .°. . '. . 2 8 278 The stm of the soluble contents - ofthetwo wortsis .. . 8 5 8&9 ‘And the quantity of malt used being £ of a bushel, the . proportion in the quarter, or _ 8 bushels, i... ee - 74 14 859 - : The ‘two worts being mixed, and the . E - . \ 26 sp. gr. of the mixture taken, which was 118, they were boiled for three quarters of an hour with a pound of hops: enough boiling water was added to make up the quantity lost by evaporation, and the sp. gr. was again taken: it was now 118.5. A part of this wort, mixed at the temp. - of 88 with a pint of yeast, was poured immediately. into a fifteen-gallon barrel. Fermentation proceeded in the usual man- ner, and at the end of the third day the sp. gr. of this beer was 44. At the end of the eighteenth day the sp. gr. was 34. On the twenty-fourth day the sp. gr. was only 29: the beer was very transparent, dark coloured, and of a good taste. . . Ex Bi arr. Fifteen gallons of river-water were boiled \ - \ ee LET BINDER. a7 for four hours with a pound of hops and +. of a bushel of malt, as finely ground as in the last Exp’. The sp. gr. of the first wort was 200. The quantity of it was 6 gallons. It contained there- 1. oz. gra. fore&e. 2. ww ee 4 108 ~The malt and hops were agaiii boiled with pump-water for two hours. The sp.:gt. of the second wort was 103. The quantity was ' 7 gallons. It contained there- '>. o=- gre. . fore &e. we ee ew ee 213 GO Four gallons of cold water were now poured upon the malt and hops; and hav- ing been mashed with them for ten minutes _ were immediately strained off. The sp. gr. of this third wort - was 67. The quantity was 4 gallons. It contained there- '.. 0% sr fore &e. . - . ww SS 1 0 856 t an 28 The. quantity éxtracted from $ of-a bushel of malt in this !D-. oz. gre. instance amounted to . . 8 9111 The proportion therefore in the quarter, or 8 bushels, is . 77 3 124 The sp. gr. of the three worts mixed toge- ther was 129. A pint of yeast was added to the mixture ? which at the temp. of 82 was poured into a fifteen-gallon barrel. _ Fer- mentation proceeded moderately ; and on the twentieth day the sp. ‘gt. was 35. \ Expr’. iv. Sixteen gallons of pump-water were boil- ed for an hour and half. with a pound .of hops and-> of a bushel of malt, finely ground ; and the mixture was constantly stirred toge- ther during the whole of the time. The sp. gr. of the first .wort was 150. The quantity was 9 gal- ; _ dons. It contained therefore 1. o% gm. be. ee ee 5 4 280 —_ -- er 2 , oo; - ov —— a PAMPHLET BINDER. 99 _ The malt and hops were again boiled and: - stirred together during two hours. The sp. gr. of the second wort was - 65. The quantity was 9 gal- « lons. . It contained therefore 1b. oz. ars. 1&6 wee ete we 2 43080 ‘ The sum. nof the soluble contents - of the two wortsis . . . 7 9 151 And the quantity of malt used - oo .being > of a bushel, the . ‘ proportion in the quarter, or . 8 bushels,is . . ... . 68 4 46 The sp. gr. of the mixture of the two worts was 108; to which at the temp. of . 80 a pint of yeast being added, the fer- | mentation was carried on in an open tub: and at the end of ten hours the beer was put intoa fifteen-gallon barrel : at the end of sixty hours from the addition of the yeast the sp. gr. was 40. Exr*. v. Fifteen gallons of pump-water were boil- ed with + of a bushel of malt finely ground, and three. quarters of a pound of hops, for two hours; and the mixture was constantly stirred daring the whole of the time. The sp. gr. of the frst wort was 160. The quantity of it was 6 gallons. It contained there- 1b. es. gt. fore&c. . «© «. 2 e ot 3.1290 The malt and hops were again boiled &c. with fresh ‘water for two hours. The sp. gt. of the second wort was 100. The quantity was; 10 gallons. It contained 1b. oz gs. therefore &e. ts 3 14 305 The quantity ‘extracted from * , of a bushel in this instance Ib. oz. §r% weighed . . . . . .:. 7 10 395 wemewie en —| PARPELET BINDER The proportion therefore in the Ib. #2. gn. quarter, or 8 bushels, is . . 692.55 Exr'. vr. Sixteen gallons of river-water were boiled for two hours with a pound of hops and > of a bushel of malt, ground in the common mamner, and the mixture was con- stantly stirred during the whole of the time. The sp. gr. of the first wort was 148. The quantity was 8 galions. It contained there. ' © gn. fore&e. . - . . . . . 10 109. The malt and hops were again boiled &c. with a fresh portion of water for two hours. The sp. gr. of the second wort was 65. The quantity was7 gallons. It contained there. Ih. OF gre. fore &e. we. ~ . . 2 12 939 Uns 32 The quantity extracted in this instance from > of a bushel Ib. on. gts. of malt weighed . . . . 6 6 349 The proportion therefore in the quarter, or 8 bushels,is . 5718 78 Exe. vir. Fifteen gallons of water were boiled for three hours, and stirred at the same time, with = of a bushel of malt ground in the usual manner: six gallons of cold water were then added and the whole was made to boil &c. for two hours. Six gallons of wort were then strained off, .and nine gallons of cold-water were added to the malt and hops: these were mashed together for half an hour, and then strained into the former six gal- lons. . The sp. gr. of this wort was 98. The quantity thus obtained . was 16 gallons. It contained. ')- % grs. _ therefore. &ce. 2... .0-.60- 6 2 150 33 And this being the quantity ex- ‘tracted from } of’ a bushel, the proportion in the quarter, Ib. * oz. gre. or 8 bushels, is -. .°. . 55 38 87 A pint of yeast was’ added to these six- teen gallons, at the temp. of 78, in an open tub; and at the end of twenty-four hours the beer was put into a fifteen-gallon barrel. At the end of seventeen days its sp. gr. was 43, and: it was tolerably transparent. | Expt. vit. Fiftéen gallons of water were boiled, and constantly stirred for an hour, with §-of a bushel of malt, ground in the common man- ner, and three quarters of a pound of hops. The whole was then thrown into a mash-tun, and six gallons of: wort were drawn off and Teturned into the copper: ten gallons of cold water were then added to the malt and hops, and being mashed with them for ten minutes were diawn off and added to the six. gallons in the copper: these sixteen 34 gallons were made to boil, and in the mean time seven gallons of cold water were added to the malt and hops apd mashed with them for an heyr; after which they were dygwn — off and added to the quantity contained in the copper; which was made te poil dyring three houzs and a half. The sp. gr. of this wort was 110. The quantity was 15} gallops, 1. of gr. It therefore coptained &e. .' 6 10 396 which being the quantity ex- tracted from 4 of a bushel, the proportion in the quarter, or 8 bushels,is . . . . .60 2 64 a A pint of yeast was added $0 this wort ot the temp. of 88, the temp. of the sur rounding atmosphere being 52; and three hours afterwards fermentation was goiag on very favourably. This beer was put ipto a hare) twenty-four hours after the addi- dion of the yeast: atthe end of ten days it pS vepy tranpparemt, and of » gond taste ; and its sp: gf. wag 50: at the end af eigh: tecn days its sp. gr. wap 43. Bee 1x. Fifteen gallons of watet weré boiled ahd constantly stirtéd fot dn hout and half, with 3 of a bushél of thalt ground ‘in the cokanion mafinér, ‘and thtee quartets of a pound of hops: the whole was then thrown into « a thash-tiit, ahd the wort was drawn 6 aa ‘ The sp. gr. df this wort was 152. Thé quantity was 9 gallons. - Ib: 62. gr. lt coritained thérefote &¢4. . 5 5 387 "This wort beitig fetuttied into the coppér, a fresh quantity of cold water was mashed with the malt and hops for about ten mi- nutes: a second wort consisting of nine gal- _lons was then drawn off, and added to that in the copper: in the same manner a third wort Was dbtaitied aniounting to three gal- loi’, whith was added to the two first worts; “and thé Whole was boiled together for two hours. 36 The sp. gr. of the wort thus ob- tained was 108. The quan- tity of it was 15, gallons. It - oz. er. contained therefore &c. . . 6 5 251 - : which being the quantity extracted from — of a bushel, _ the proportion “in the quar- ter, or 8 bushels, is . . . 57 2 71 _ A pint of yeast was added to this wort. at the temp. of 90; and within two hours it was fermenting rapidly and favourably : the temp. of the surrounding air at the same time was 40. Fermentation proceeded in the usual manner and at the end of ten days the sp. gr. of this beer was 48; and it was as transparent as beer is usually. . Exe’. x.’ Fifty gallons of pusmp-water were boiled &o. for an hour, with four bushels of malt ground in the common manner, and three pounds of hops. -PAMPI DER a PAMPHLET BINDE! 37, 7 The sp. gr. of the first wort was- _ 188. The quantity was 26. gallons. It contained there- ™. ot. grs. -fore&e 2. 1 2 2 ww. 19 2 195 Thirty-six gallons of cold water were now added to the malt and hops in ‘the copper, and the whole was made to boil &c., and then strained off. The sp. gr. of the second wort was 86. The quantity was’ 86° gallons. It contained Ib. os. gr. | therefore &c. . . . . . 12 & 38 " Six gallons of cold water were thrown on the malt and hops in the copper ; the whole . was mashed together for ten minutes, and a third wort was then drawn off. The sp. gr. of this third wort - was 30. The quantity was 9 gallons. It contained there- 1p, oz. grs. fore&c. . . . © - « . 1 0 402 The quantity extracted in this instance from four bushels - weighed . . . . . .'. 38 5 197 t 38 The proportibt therefore in thé ob m7. quarter, or 8 btishelé, is . . 64 16 594 The sp. gr. of the mixture of. the three worts was 115; three pints of yeast were — added to it at the temp. of 95, the temp. of the surrounding air being 60. Duiing ferméntation there was a véry violent effer- vescence in the liquor, but the bubbles, which rose in great numbers, were not ac companied with that white tenacious froth which is pentrally presertt; and the temp. of:the liquor remained sensibly above that of the surrounding air for forty-eight hours; the beet At thé sanie tifnt being véty thick: at the efid of rinety-six houfty the appcatinte of the fxtnéntation bétame mote’ favour able ; the tethiperatute of the beer sunk to that of the surrounding air; and the liquor itself became somewhat clearer. At this tinré its sp. gt. was 44. - In the three following instances the pio- cess of brewing was carried on in thé coin- mon manner, and in the two first of them ad 7 . id LET BINDER ag by panons_ profane bait of brewing. : Exe. xi “In this process the operation of mashing was applied three times to twenty bushels of malt ground in the usual manner. The capacity of the copper was four bar- tels (144 gallons.) ‘The sp. gr. of the first wort 1 wag 195 ‘of the second. . . 120 ofthe third... . 54 Part of the first and second warts were hailed with ten pounds of hops: after which the thisd wort apd the remeining part ‘of the first and second were boiled with the same hops. The whole process eceupied fifteen hours. The sp. gr. of the mixture of the {hree sorts, after having hean boned with the hops, was 195. The quantity wag 8 barrels — (388 gallons). It coptaingd 9 on, therefore &c. . . . . 492 $119 40 which being the quantity ex- tracted from 20 bushels, the proportion in the quarter, or |b os grs. 8 bushels,is - . - . ..61 0 46 Exrp*. xii. In this process the operation of mashing was applied three times to twenty-eight bushels: of malt ground in the usual,man- ner. Two coppers were employed : ‘the capa- city of: one was nine barrels (324 gallons) ; of the other, five barrels (180 gallons). The sp. gr. of the first wort was. 220 — | ‘of the second . . . 118 — of the third .. . 50 - Part of the first and second ‘worts was boiled with twenty-one pounds of hops: the third wort and the remaining part of the first and-second were then boiled with the same © hops. w“ VY ——— : PAMPHL LET BINDER | AL The whole - process ‘cccupied sixteen hours. ; ‘The sp. gr. ‘of the mixture of the three worts, after having been boiled with the . hops, was 17. : The quantity was 12 barrels © - (432 gallons). It contained | 1). o gr. } _ therefore &c. . « . . . 198 4 154 ‘ which being the amount of the quantity obtained from 28 bushels, the proportion in the ‘quarter, or 8 bushels, is . 56 10 169 At the end of ninety-six hours the Sp. gr. of this beer was 51. . Expt. x11. . Twelve gallons of water, at the temp.,of 170, were mashed for ten minutes with | > of a bushel of malt: at the end. of an hour and a half the wort was drawn off. | G 42. The sp. gr. ef this wort was 154. The quantity of it was 6 . gallons. It contained there- 1. ot. gers. fore &a. sora + 8 9-dbs a Eight gallons of water, at the temp. of 170, were then added to the malt in the mash-tun, and were mashed with it fer ten’ minutes: at the end of twelve hauss the wort was drawn off, and was at that time of the temp. of 100. The sp. gr. of this wort wag 100. a The quantity was 6 gallons. It % 9 It contained therefore &c. . 2 5 270 A third wort, the sp. -gt. of - which was 50, consisted of 4 gallons, and contained &c. 0 12 236 The quantity in this case ex- _ tracted from § 3 of a bushel of a malt was ele ew we EW BY The proportion therefore in. the . “, quarter, or 8 bushels, is . 60 1% 94% THE account of the foregiing 6x péri- utente has beén collected from notes that were accurately taken during the sévéfal procestes. Many more experiments avd © been made on the plan of the first ten, and _ apparently with similar sUCEESS ; $ but,.as thé inanagetoent of them was ‘comiinitted ire & great measure to the caré of others, thé ‘similarity of the results can enly be hiferted ih a general way. . In calculating the quantity of the sé¥é- zal worts very ample allowance Was madé for the effect of expansion as depending on temperature, andi great cate’ was taken in weighing them ; so that the tesults héré given are certainly not.above what they ought to be: and in each of the experi- ments, except the eleventh and twelfth, beth the quantity df the inalt made use of ‘and of the wort obtained was measured by single gallons. In all.the éalculations also, Ms also, as well of the* table as of the several experiments, the same care was taken to lessen rather than increase the estimates ; though it is believed that the error thus oc- casioned, does not amount in any instance to more than a few grains. In all those in~ stances where = of a bushel are stated to have been used, it was originally intended to use a bushel: the intention failed from not having considered the difference in the space occupied by equal weights of ground and whole malt. In order to ascertain thé degree of this difference a Winchester bushel was exactly filled with whole malt, which was then put into a mill and ground in the usual manner: it was received in a sack placed under the mill, and afterwards mea- * The calculations of: the table were made on the supposi- tion (as has been already stated) that the beer-pint of distilled water weighs at 55 of Fahrt.8924.41875 grs; which number is assumed from a statement, made on the authority of the late Professor Robinson of Edinburgh, that a- cubic inch of dis- tilled water weighs, at 55 of Fahrt., 253.175 grs.; wherefore, as the capacity of the beer-pint is 35.25 cub. in., its weight will be (253.175 x 35.25) 8924.41875 grs. Vid. Kerr’s Translation of Lavoisier’s Elements of Chemistry. Edinb. 1796, Svo. 3rd edit. Append. p. 585. bry | core — PAMPHLET BINDE & —— 45 sured.; but instead’ of measuring 8 gab lons it measured 9>; allowing therefore for _ the occasional difference in the size of ‘the particles of different parcels of ground malt, as resulting from the use: of dif- ferent mills, the increase in the bulk may be -taken generally as at least {. Nine gab lons of malt therefore ground i in tlie com- mon manner are equal to eight gallons, or a ° Winchester bushel, of whole malt; and as in the foregoing instances only eight gallons of the ground malt were used, the real quantity of malt was 5-of a’bushel. When malt is very finely ground. the difference is not quite so much: this difference was esti- mated from a comparison of the different weights of equal measures. A gallon of malt ground in the + 1b. oz. gra.” usual manner weighs . . 4 8 O° A ‘gallon of finely ground malt weighs . . i . . . . 411 260 The weight of 8 gallons of the * formeris . . .:. . . . 36 0°0 ‘ “6 Ib. ox. grs. The weight &c. of the latter is 37 12 S30 . We. os gre. he , : Aid since 37 12 $30: 36 ::1:0.952453, it follows that the result of each experiment in which the finely ground malt was used muat be diminished m the proportion of J to 0.952453. The resultstherefore of the five first experuments, when thus cortécted, Tb. os. grs. Exp.t. . . Fi 7 465 Exr.ir.. . 73 5 359 Exp. . 73 8 240 Exp.tv.. . 65 0 78 Exp. Ve. « 65 13 233. The reason of using the malt so fistely ground arose from the observation that in the common mode of grinding many grairis eacape unbroken; and i was found, by an experiment made for the purpose, that the water scarcely acts on these. The stirring of the- malt and hops with the water, first mentioned in the fourth Experiment, was found necessary to. prevent the malt froni " bumaing to the bottom of the, copper: this qayrore —— ; PAMPHLET BINDERS a} Operation increases the trouble of the pro: cess; but, where the, malt is not finely ground, it perhaps facilitates the extraction of the saccharine matter. + In reviewing the foregoing experiments it will be seen that th