Historical Document · 1802
A Treatise on Brewing Wherein is Exhibited the Whole Process of the Art and Mystery of Brewing
- brewing
Historical Document · 1802
JAMES BLACK LIBRARY. Osccrerevveeccccceracee TREATISE ON BREWING: ‘ WHEREIN 18 EXHIBITED THE WHOLE PROCESS of . THE ART and MYSTERY of BREWING the various sorts of MALT LIQUOR ; WITH ' Practical Examples upon each Species. Together with the Manner of using the Thermometet and Saccharometer ; $ elucidated by Examples, anD RENDERED EASY TO ANY CAPACITY, IN. BREWING LONDON PORTER, | WINDSOR ALE, BROWN STOUT, ‘WELCH do. READING BEER, WIRTEMBERG do. AMBER, SCURVY-GRASS do. HOCK, TABLE BEER, and LONDON ALE, SHIPPING do. , ce ) 7 SECOND EDITION. s ars ALEXANDER MORRICE, ¢ommon Brewer, oe = 6 SH De LONDON: Printed by Knight and Compton, Middle Street, Cloth Fair, FOR THE AUTHOR: SOLD BY H. D. SYMONDS, PATERNOSTER ROW. 1802 OX 3 ete g fae mR oss 0 THE Wi”? \ORK PUBLIC I ai £2909 fox A rc] FILDEN FOUN DATIONS INTRODUCTION. IT may be neceflary to give fome Reafon for laying thefe few Sheets before the Public. | I-am convinced that the many raw, thin, pale Beers, which are in fuch frequent Vend, whereby the Brewery is injured, and the Public not benefited, principally proceed from the Liquors being improperly taken, and from not extracting that Quantity of ‘Saccharine from the Malt which it really poffeffes ; it having, by an improper Pro- " cefs, in the firft Inftance, fo locked up the - Pores of the Malt, that no After-heat can A- procure / INTRODUCTION. ~ procure the proper Extraét. -I am fpeaking of partially locking it up, which is fo fre- quently paffed ovér unnoticed. “Were the Goods entirely fet, the moft inattentive Ob- ferver could not avoid feeing it. Notwith- ftanding which, the ignorant Brewer conti- nues his ufual Procefs, runs his accuftomed Lengths from this (originally) good Malt, and thinks that he has extraéted the whole Virtue from it. But this is not the Cafes for, though he may obtain the fame Quan- tity of Liqufd, it is very deficient of that. Richnefs which he has a right to expect, and which is fo gratifying to the Palate. When we fpeak of the Bodies of Beers, Strength is not to be underftood ; but it is the Materiality of it which is diftinguith- ed upon the Palate, as light, heavy, thin, full, &c. i, , It INTRODUCTION. It is well known to every Brewer that the ftrongeft raw Wort produces no inebri- ating Effeéts upon the Drinker: from this we are convinced that Fermentation does not fet at Liberty, but pofitively creates, the fpirituous Parts of the Liquor. Fermentation is, then, the grand Field where the experienced Brewer is to reap the golden Harveft of his Labours : here is the moft delicate Part of the Procefs, as every Error in this Stage muft be a Diminution ‘of the Brewer’s Profits. We have fome Brewers in the Town Brewery who fuffer their Ales to lie eight _ or ten Days in the Tun, which frequently caufes it to be Yeaft-bitten: the Lofs which they fuftain in Quantity. may alfo be calcu- lated, from its lying fo long expofed in the ‘Working Tun. I think it muft be clear AQ "to. INTRODUCTION. to almoft every practical Brewer, that this Mode of proceeding is improper upon many Accounts. \ a It muft be vifible to every Perfon, that Fermentation carried beyond a certain Pe- riod defeats its own Purpofe; for which Reafon, it requires the ftrifteft Attention of the Artift. A Delay of an Hour or two in cleanfing it, when fit, will endanger your holeGyle. To an improper Management n this important Part of the Procefs, may . be afcribed the Quantities of thick, cloudy Beers, with which the Public are fupplied ; which champ in the Mouth more like Hafty _ Pudding than a well brewed Beverage. * ‘ Byaprudent Management, and a Know- | ledge of that grand Effential---Fermentation, there might be’ produced, without any In- creafe of Expenfe, a light, pleafant Drink, : agreeable INTRODUCTION. agreeable to the Vifion, and pleafant to the Tafte. The Crifis when to cleanfe is of fo delicate ‘a Nature, that it is impoffible to lay down any fixed Rule ; but Obfervatior will point it out clearly to you, ‘Fhe Brewer who, by his Attention to the Particulars here re- commended, attains this defired Perfeétion, fecures to himfelf an unfolicited Extenfion of Trade, and renders thofe enormous Ex- _penfes that are daily incurred by Brewers to force a Trade unneceflary : it will fave them the Unpleafantnefs of taking back Re- turns, or that moft ruinous, ‘though daily practifed, Method of allowing the Viétual- ler the. Beer at a, far reduced Price, to in- duce him to draw it. Again: his Beer, by being well brewed; and giving uniyerfal Satisfa€tion, enables the Victualler to chufe | . his t INTRODUCTION. his Cuftomers, and only fupply thofe who pay him ready Money, or at a fhort, regu- _ Tar Credit. a Thus fupplied by fuch a Brewer, he will be enabled, every twenty-eighth Day as it comes round, to pay his Book up; and without being obliged to refort to thofe thuffling Methods of mixing Table and fometimes Small Beer with the Porter, to leffen their monthly Payment, and pay themfelves for thofe Rifks which they are obliged to run, to get rid of an Article that is only marketable among thofe who cannot do without Credit ; whereas the Vender of a good Article, not being compelled to refort to thefe Rifks to get rid of his Commodity, will only truft where his Money is fure: ~ he is thereby compelled. to pay every At- tention to his Cellar, to keep up his own _ Credit, '” INTRODUCTION. ‘Credit, and, confequently, that of his _ Brewer. . a I cannot here help obferving, that Brew- ers are very frequently blamed when they are really blamelefs ; for, if Beer is ever fo well brewed, it is frequently {poiled by the . Careleffnefs, Obftinacy, or Ignorance, of . . the Storehoufe Cooper. If even the beft Beer be laid into the Cellar of a flovenly or lazy Vidtualler, from the Gullyhole in whofe Cellar iffues Stenches, it cannot fail of hurt- ing the Beer materially. Many Viétual- lers fuffer their Tap ‘Tubs to be mouldy ; and, when a Butt wants fining down, ap- point a Servant Girl to perform that Office; by whom the Bung’s are left out, and many other A&s committed, which all tend to dif credit the Brewer, although he does not deferve it. INTRODUCTION. If Brewers would make it a Point to en+ , courage Cleanlinefs among Viétuallers, and pay a greater Attention to their Cellars, they themfelves would ultimately derive an equal Advantage from it. PREFACE. PREFACE. — WHEN we confider the wonder- ful Confumption of Malt Liquor, the vaft Revenue derived therefrom, and the Fortunes | that have been made by Individuals, few Apologies, I truft, are neceffary for ufher- ing into the World a Treatife, tending to caft a Light on the Manufaéture of a Beve- rage in fuch general Ufe. Perfeétly aware of the Oppofition every Work of this Kind, however modeftly in- _ troduced to the Public, has to meet with, I - purpofe, notwithftanding, to defcribe the different Sorts of Beer, with the Manner of _ .f vi PREFACE, manufacturing them, from my own Know- ledge, having been fome Years a Common Brewer; and alfo from the Information of others, of whofe pra€tical Abilities I have 2 great Opinion. . It is a very common Remark, that almoft © every old Woman can brew. I admit, that Ale which is brewed at Noblemen’s and Gentlemen’s Houfes is generally cried up ; but, look at and calculate the Expence they incur. by the Party fo brewing, through their not knowing the proper Heats that are neceflary to extra&t the greateft Quantity of Saccharine from the Malt, and confequent- ly they are giving Goods inftead of Grains to the Pigs. Again ; the length of Time (often being ’ Years) before it is fit for Ufe, convinces me that . _the Heats are generally improperly taken, . and PREFACE. vil and the Fermentation imperfeét.: the firft is the Preliminary, and the fecond the moft effential Part, of the Procefs. Though I fhall give every Information in my Power of the Criterion by which to judge when a perfe&t Fermentation has taken Place, yet nothing but Praétice and your own Obferva- tion can make you Mafter of it. Ba HISTORY HISTORY THE LONDON BREWERY, From the Beginning | of King William’s Reign to the Prefent ‘Time. IN the beginning of King Wil- liam’s Reign, the Duty on Strong Beer, or — Ale, was One Shilling and Threepence per Barrel: the Brewer then fold his Brown Ale at Sixteen Shillings per Barrel, and the Small Beer (which was made from the fame Grains) at Six Shillings per Barrel. Thefe were moftly fetched from the Brew- houfe by the Cuftomers themfelves, and paid for with ready Money ; fo that the | Brewer kept but few Servants, fewer Horfes ; B 3 had 10 HISTORY OF had no Stock of Beers tr Ales by him; no purchafing of Leafes of Public Houfes; no pad Debts; and but a trjfling Number of Cafks; and his Money, confequently, re- turned before he either paid his Duty, or . for his Malt. The Viétualler then fold this Ale for Twopence per Quart, Soon after, our Wars with France occa. "- fioned further Duties on this Commodity. ] think that in 1689 Ninepence . per Barrel more was laid upon Strong Beer, and Three- pence per Barrel on Small Beer. In 1690 the Duty was advanced Two Shillings and Threepence per Barrel on Strong Beer, and Ninepence per Barrel upon Small:-and in 1692 an additional Duty of Ninepence per. Barrel was laid on Strong Beer only. At ‘this Period the: Brewer raifed his Price from Sixteen Shillings to Eighteen Shillings and Nineteen Shillings per Barrel; and the - ; Viétualler THE LONDON BREWERY. VW ViGtualler raifed his Price to Twopence Halfpenny per Quart. Now we come to the Queen’s Time, when, France difturbing us again, the Malt Tax, the Duty on Hops, and that on Coals, took Place; and, as the Duty on Malt fur- paffed that on Hops, the Breweis endeavour- ed at a Liquor wherein more of the latter fhould be ufed: thus the drinking of Beer became encouraged, in preference to Ale. This Beer, when new, they fold for Twenty- two Shillings per Barrel; and, at the fame Time, advanced their Ale to Nineteen Shil- lings and Twenty Shillings per Barrel: but the People, not eafily weaned from their heavy, fweet Drink, in general drank Ale mixed with Beer from the Viétualler at Twopence Halfpenny to T wopence 1 Three - Farthings per Quart. BE ‘The 12 HISTORY OF “The Gentry, now, réfiding in London more than they had done in former Times, " introduced the Pale Ale, and Pale Small. - Beer, which they were habituated to in the Country ;. and either engaged fome of their: Friends, or the London Brewers, to make for them thefe Kinds of Drink; and Afflu-— ence and Cleanlinefs promoted the delivery of them in the Brewer’s own Cafks, and at his Charge. Pale Malt being deareft, the ~- Brewer, being loaded with more Tax and Expence, fixed the Price of fuch Small Beer at Eight Shillings and Ten Shillings per ’ Barrel, and the Ale at Thirty Shillings per Barrel : the latter was fold by the Viétualler at Fourpence per Quart, and under the _ Name of Twopenny. | . This little Oppofition excited the Brown Beer Trade to produce, if poffible, a bet-- ter Sort of Commodity, in their Way, than oN heretofore _ JAMES BLACK LIBRARY. No... POH RO RETF ACOSO ROOFS THE LONDON BREWERY. 13 heretofore had been made. They began to - Hop their Mild Beers more, and the Pub- lican ftarted three, four, or fix Butts at a Time ; but fo little Idea had the Brewer, or his Cuftomer, of being at the Charge of - large Stocks of Beer, that it gave Room to a Set of monied People to make a Trade, by buying thefe Beers from Brewers, keep- ing them: fome Time, and felling them, when Stale, to Viétuallers for Twenty-five Shillings or Twenty-fix Shillings per Barrel. Our Taftes but flowly alter or reform. Some drank Mild and Stale Beer ; others, what was then called Three Threads, at Threepence per Quart ; but many ufed all Stale, at Fourpence per Quart. On this Footing ftood the Trade. until about the Year 1722; when the Brewers conceived that there was a Mean to be found 34 | HISTORY OF found preferable to any of thefe Extremes ; which was, that Beer fhould be well brew- ed, and, from being kept its proper Time, | becoming Mellow (i. e. neither New nor - Stale), it would recommend itfelf to the Public. This they ventured to fell at Twen- ty-three Shillings per Barrel, that the Vic- tualler might retail it at Three-pence per Quart. | | _ Though it was flow, at firft, in making its Way, yet, as it was certainly right in the End, the Experiment fucceeded beyond Expeétation. The labouring People, Por- ters, &c., found ‘its Utility; from whence came its Appellation of Porter, or Entire Butt. As yet, however, it was far from be~ ing in the Perfeétion which we have fince had it. Porter THE LONDON BREWERY. . 195 Porter was, at different Times, raifed to Thirty Shillings per Barrel, where it re- mained till the Year 1799, and was retailed at Threepence Halfpenny per Quart ; when, in Confequence of Malt rifing in Price to. from Four Pounds to Four Pounds Ten Shil- lings, and Five Pounds, per Quarter, and Hops from Four Pounds Ten Shillings to Seventeen Pounds, Eighteen Pounds, and Twenty Pounds per Hundred Weight, Por- ter was raifed to Thirty-five Shillings per Barrel, and retailed at Fourpence per Quart. ‘Ale, likewife, experienced a Rife of from . Forty-two Shillings to Fifty-two Shillings and Sixpence per Barrel. The Prices ftill keeping up, at a Meeting of the principal Porter Brewers it was raifed ‘to Forty Shillings per Barrel to the Victu- aller, and is retailed at Fourpence Halfpenny per Quart, Ale 16 HISTORY OF . Ale has alfo experienced a Rife; by dif- ferent Brewers, driferent Prices, no doubt : but I believe, generally, in London, to Se- venty-two Shillings per Barrel; and is re- tailed at Eightpence per Quart. Table Beer is raifed to Twenty Shillings per Barrel. Hops were firft brought into England from the Netherlands, in the Year 1524. They are firft mentioned in the Englifh Sta- tute Book in the Year 1552, viz. in the — fifth and fixth of Edward the Sixth, Chapter fifth: and, by an Aét of Parliament of the firft of King James the Firft, 1603, Chapter eighteenth, it appears that Hops were then produced in Abundance in England. The neat or clear Duty paid by the Com- mon Brewer i in the London Brewery at this Time, THE LONDON BREWERY. 17 Time, viz. 1801, with the Malt Allowance deducted, is Five Shillings and Sevenpence Halfpenny per Barrel upon Strong Beer ; aid the clear Duty of Excife upon Table Beer is Two Shillings and Sevenpence Far- thing; and upon Vi, or Small Beer, Ten- pence. TREATISE TREATISE ON BREWING, eee AS [ intend this Publication for young’ Brewers, and for the Benefit of Country’ Gentlemen, it may not be amifs, firft, to give the Outline of a Brewhoufe, with its Uten. fils; together with fome Hints on the Subs ject of the Utenfils ufed, which are-—~ The Liquor Back, Copper Back, Copper, Shutes, Jack Back, Backs or Coolers, Math Tun, Under Back, Working Tuns, Stil- lions, Cafks, and Vats. ' The 20 TREATISE ON BREWING. The Liquor Back fhould be placed fuffi- ciently high, to command the Copper, and much expofed to the foftening Virtue . of the Air. This I confider as particularly neceflary, where you are compelled to ufe | hard Water. The Copper fhould be placed high enough to command every other Utenfil in the Brewhoufe, all of which you fhould be par- ticularly careful to keep clean and {weet ; for if the Fox, or. Muft, get into your Utenfils, you will be much troubled to re- move them. oo If after having brewed they are likely to be ftill for fome Days, caufe the Backs, &c., to be well liquored down, and limed, which will prevent any Acidity remaining in the Wood. In Summer they fhould, in Addi- tion, be filled with Water, which, by keep- ing TREATISE ON BREWING. 21 ing the Wood fwelled, will prevent the Veffels leaking. I muft here caution you to keep a wary | - Eye upon your Working Tuns; for it is generally admitted that there are not greater. | Thieves in a Brewhoufe than they are :---- many, being partly under Ground, render your Search for the Leak fruttlefs.. | -C MALT. + 992 TREATISE ON BREWING. MALT. Of Making Malt. _ AS this Article ftands firft in the Brew- ery, I hall give you the Direétions of a Maltfter of Eminence for the making of it, , which are as follow; The Barley muft be put into a leaden or tiled Ciftern that holds five, ten, twenty, or more, Quarters; it is then to be covered with Water four or fix Inches above the Barley, to allow for its fwelling: here it is to lie five or fix Tides, as the Maltfter calls it, reckoning twelve Hours to the Tide, ac- cording to the State of the Barley in Body or Drynefs ; for that which comes off Clay, © or TREATISE ON BREWING. 93 or has been wafhed or damaged by Rains, requires lefs Time than the dryer Grain, that was inned well, and grew on Gravels, or Chalks ; the fmooth plump Corn imbibing the Water kindly, whilft the lean and fteely Barley will not do it fo naturally. To know when it is enough, you muft take . fome of the Corns, endwife, between the Fingers, and gently crufh them: if they - are in all Parts mellow, and the Hufks open, or ftart a little from the Body of the Corn, then it is enough. The Nicety of © this is a material Point ; for if it'is infufed too’ much, the Sweetnefs of the Malt will be greatly taken off, and yield the lefs Spi- rit; and, of Courfe, will caufe a Deadnefs and Sournefs in Beer or Ale in a fhort Time, for the Goodnefs of the Malt contributes much to the Prefervation of all Ales and. Beery, C2 Thea 94 TREATISE ON BREWING. Then the Water muft be drained very well from it, when it will become equal and better upon the Floor, which may be done in twelve or fixteen Hours in temperate Weather, but in cold nearly thirty Hours, After being taken from the Ciftern it muft lie thirty Hours, for the Officer to take his Gauge, who allows four Buthels in the Score for the fwell here, or in the Ciftern : ‘then it muft be worked Ni ight and Day, in “two or three Heaps, according to the Wea- ther’s being cold or hot ; and muft be turn- ed, every four, fix, or eight Hours, the outward Part inwards, and the hottom. up- wards, always keeping a clear Floor, that the Corn which lies next to it may not be . chilled, As foon as it begins to come, or fpire, turn it every three, four, or five Hours,. as was done before, according to the Temper of the Air, which greatly go- verns this Management and as it comes, or works TREATISE ON BREWING. 95 works more, the Heap.muft be fpread wider, and thinned, to cool it. ‘Thus it may lie and be. worked upon the Floor in feveral Parallels, two or three Feet thick, ten or more Feet broad, and fourteen or more Feet in length, to chip, or fpire, but not too much, nor too faft; and, when it is come enough, it is to be turned twelve or fixteen Times in twenty-four Hours, if the Seafon is warm, as in March, April, or, May. ‘When it is fixed, and the Root begins to be dead, it muft be thickened again, and often carefully turned and worked, that the Growth of the Root may not revive: this is better done with the Shoes off than on. Here the Workman’s Art and Diligence is particularly tried, in keeping the Floor clear, and turning the Malt often, that it may neither mould nor acre-fpire; that is, that the Blade does not grow out at the oppofite Cc 3 End 26 TREATISE ON BREWING. End of the Root; for, if it does, the Flower and Strength of the Malt is gone, and no- thing left behind but the Acre-fpire, Hulk, and Tail. When it is at this Degree, and fit for the Kiln, it is a Praétice, often, to put it into a ~ Heap, and let it lie twelve Hours,’ before it ‘is turned, to heat and mellow, which will much improve the Malt, if done in Mode- ration ; and, after that Time, it muft be turned every fix Hours within the twenty- four: if it is overheated, it will become like Greafe, and be fpoiled, or caufe the Drink to be unwholcfome. . When this Operation is over, it muft be ‘ put on the Kiln to dry, and mutt remain four, eight, or twelve Hours, according to the Nature of the Malt; for the Pale Sort requires TREATISE ON BREWING. Q7 requires more Leifure, and lefs Fire, than the © _ Amber, or Brown Sorts. Three Inches thick was formerly thought a fufficient depth for the Malt to lie upon the Hair-cleth; but, now, fix is allowed, ‘often to a Fault. Fourteen or fixteen Feet {quare will dry about two Quarters, if: the Malt lies four Inches thick; and it fhould be turned every two, three, or four Hours, keeping the Hair-cloth clear. The Time of preparing it from the Ciftern - to the Kiln is uncertain, according to the Seafon of the Year: in moderate Weather, three Weeks are frequently fufficient. If the Excifeman takes his Gauge on the Floor, he allows ten in the Score ; but he fome- times gauges in the Ciftern, Couch, Floor, C4 and 38 _'TREATISE-ON BREWING. _and Kiln ;, and where he can make mott, there he fixes his Charge. When the Malt is dried, it muft not cool upon the Kiln, but be direétly thrown off; not into a Heap, but fpread wide in an airy Place, till it is thoroughly cool: then put it into a Heap, or otherwife difpofe of it. There are feveral Methods ufed in drying of Malts, as the Tron-plate Frame and the Tile Frame, which are both full of lit- | tle Holes; the Brafs-wired and Iron-wired Frames, and the Hair-cloth. The Iron and’ Tiled ones were chiefly invented for drying of Brown Malts, and faving of Fuel; for -thefe, when they are thordughly hot, will make the Corns crack and jump by the - . Fiercenéfs of the Heat; fo that they will be roafted or {corched in a little Time. After they are off the Kilp, fome will fprinkle | Water TREATISE ON BREWING. 29 Water over it, to plump the Body of the Corn, and make it ‘take the Eye, that it may. _ meet with the better Market. But, if fuch. Malt is not ufed quickly, it will flacken, and lofe its Spirits in a great Degree; and, per- “haps, ‘in halfa Year, or lefs, may be taken by the Weevils, and fpoiled. Such hafty -Dryings or Scorchings -are, alfo, apt to bitter the Malt, by burning its Skin; and, therefore, thefe Kilns are not fo much ufed “now as formerly. The Wire Frames, indeed, are fomething better; yet they are apt to fcorch the out- ’ ward Part of the Corn, which cannot be got off fo foon as the Hair-cloth admits of; for - thefe muft be fwept, when the other is only turned at once. However, the laft three Ways are now in much Requet for drying Pale and Amber Malts, becaufe their Fire may be kept with more Leifure, and the | | Malte 30 TREATISE ON BREWING. Malt more gradually and truly dried; but, ‘by many, the Hair-cloth is reckoned the beft of all. Malts are dried with feveral Sorts of Fuel, as the Coke, Welch Coal, Straw, Wood, Fern, &c.; but the Coke is reckoned, by moft, to exceed all others, for making Malt of the fineft Flavour, and of a pale Colour ; becaufe it fends forth no Smoke to affect it with an offenfive Tang, which Wood, Fern, and Straw, are apt to do, ina lefs or greater "Degree. - There is a Difference in what is called | Coke, the right Sort being large Pit-coal, charked, or burned, in fume Meafure, to a Cinder, till all the Sulphur is confumed and evaporated, which is called Coke; and this, _ when properly made, is the beft of all other Fuels; but, if there are any Cinders among it TREATISE ON BREWING. $1 it not thoroughly cured, the Smoke of thefe - is capable of doing Damage; and this hap- "| pens too often by the Negligence or Avarice of the Coke-maker. | There is another Sort, which is, by fome, though wrongly, called Coke; and rightly named Culm, or Welch Coal, from Swanfey,. ’. in Glamorganfhire: it is of a hard, ftony _ Subftance, in {mall Bits, refembling a fhin- ing Coal, and will burn’ without Smoke ; and which, by its fulphureous Effluvia, cafts a moft excellent Whitenefs on all the out- ward Parts of the grainy Body. - Straw is the next fwecteft Fuel ; but Wood and Fern are the worft of all. I have known fome to put a Peck, or more, of Peafe to Malt with every five Quar- ters of Barley, and they greatly mellow the j Drink : ‘$9 TREATISE ON BREWING. Drink : Beans will do fo, likewife ; but they will not come fo foon, nor mix fo conveni- ently with the Malt,as the Peafe will. There is an Abufe fometimes: committed by a neceffitous Maltfter, who, to come by Malt fooner than ordinary, makes Ufe of Barley before it is thoroughly fweated in the - Mow: it will then never make right Malt, but will be fteely, and not yield a due Quantity of Wort. I knew it was once _ done by a Perfon who thrafhed the Barley immediately from the Cart, as it was brought ‘out of the Field; but they who ufed it in " Malt fuffered not a little, for it was impof- fible that it could be good, it not having ‘thoroughly chipped or fpired on the Floor ; - which caufed the Malt, when the Water was turned into the Mafh Tun, to fwell up and abforb the Liquor, and not to return its due Quantity again, as true Malt. would : nor mo was 4 TREATISE ON BREWING. 33 was the Drink of this Malt ever good in the Barrel, but remained a raw, infipid Beer, beyond.the Art of Man to cure; becaufe (like Cider made from Apples direétly off. the Tree, that never fweated out their phlegmatic crude Juice in the Heap) a na- tural Liquor cannot be produced from fuch unnatural Management. Barley, certainly, is not fit to make Malt of till it is fully mel- lowed and fweated in the Mow, and the Seafon of the Year is ready for it; without - both which there can be no Affurance of good Malt. | | Several Inftances of this untimely Method of making Malt I have known to happen, which have been the Occafion of great Quan- tities of bad Ales and Beers; fuch Malt, in Confequence of its retaining fome of its Bar- . ley Nature, or the Seafon of the Year not being cold enough to admit of its riatural | working . e 34 TREATISE ON BREWING. working on the Floor, is not capable of pro- ducing a true Malt, but will caufe the Drink to fink in the Cafk, inftead of growing fit . for Ufe; it not having its genuine Malt Na- ture to cure and preferve it, which all good Malts contribute to as well as the Hop. _ Oats, malted as Barley is, will make a weak, foft, mellow, and pleafant Drink ; but Wheat, when doné fo, will produce a . ftrong, heady, nourifhing, well-tafted, and fine Liquor. as Fo know good from bad Matt. This isa Matter of the greateft Import~ ance to all Brewers, both Public and Pri- vate. Itis abfolutely neceflary to endea- your to be Mafter of this Knowledge, fo as to judge truly between good and bad Malt, — without ° " TREATISE ON BREWING. a) without which you lie very much open to Impofition. The beft Way I know, is, to chew fome of it in your Mouth; and if you find it Sweet and Mellow, has a round Body, breaks foft, is full of Flour all its Length, fmells well, and has a thin Skin, then it is good. If it is hard and fteely, and retains fomething of a Barley Nature, it has not been rightly made, and will weigh heavier than that which has been properly malted. The foregoing Hints are for the purchaf- ing of it: Ifhall, in its proper Place, fhew how to afcertain the real Value every differ- ent Parcel is to you, by practical Exam- _ ples upon the Saccharometer. Of 36 ‘TREATISE ON BREWING. Of the Nature and Ufe of Pale, Amber, and - Brown Malts. The Pale Malt:is the floweft and flackeft dried of any ; and, where it has had a leffer ) Fire, a fufficient Time allowed it on the Kiln, and a due Care taken of it, the Flour of the Grain will remain in its full Quan- tity, and thereby produce a greater Length of, Wort than the Brown high-dried Malt ; for which Reafon it is fold for Two, Three, ~ and Four Shillings per Quarter more. _. This Pale Malt is, alfo, of all others, the moft nutritious Sort to the Body ; it being, in this State, the moft fimple, and neareft to its original Barley-corn ; and it will re- tain an alkaline and balfamic Quality much longer than the Brown Sort. - The TREATISE ON BREWING. . 37 _ The tender Drying of this Malt brings its Body into fo foft a Texture of Parts, that it is cuftomary with Brewers (if they can) to brew it with Spring or Well Waters, whofe hard and binding Bodies are thought to agree beft with this loofe-bodied Malt, either in Ales or Table Beer, which permit and require hotter Liquors than the Brown can bear. -Amber-coloured Malt is that which is -dried, in a medium Degree, between the Pale and Brown; and is much in Ufe, be ing free from either Extreme. Its Colour is pleafant, its Tafte agreeable, and its Na- ture wholefome; which makes it preferred by many as the beft of Malts. This, if . ufed alone (which is feldom), may be brew- ed with foft or hard Water ; and you muft always remember, that the more Heat there is. in the Malt, the lefs is required in the Liquor. D Brown 88 TREATISE ON BREWING. Browa Malt is the fooneft and higheft dried of any, even till it is fo hard, that it ts difficult to bite fome of its Coms afunder ; and is frequently fo crufted or burnt, that the farinaceous Part lofes a great Deal of its effential Salts and vital Property; which frequently deceives the ignorant Brewer, ’ who hopes to draw as much Wort from this as from Pale and Amber Malts. As it is much impregnated with the fiery fumiferous Particles of the Kiln, its Drink | fooner becomes fharp and acid than that | made from the Pale or Amber Malts, if they are all fairly brewed : for this Reafon, the London Brewers moftly ufe the Thames, or New River, Water to brew this Malt with, for the fake of its foft Nature ; which agrees better with the harfh Qualities of it, than any of the Well, or other hard Sorts. HOPS. TREATISE ON BREWING. 39 HOPS. ' AS they are one of the principal Ingre. dients ufed in Malt Liquor, it may be both proper and neceflary that I fhould give you fome Striétures upon them. \ To give an Account of the Cultivation, — Picking, Bagging, &c., of Hops, formed no Part of my Intentions in this Treatife; I fhall, therefore, only give you fome Hints on the Obfervations which I have made in the praétical Ufe of them. ’ “ Hops; I believe, are generally admitted, like moft other Vegetables, to be a Com- pound of Water, Salt, Oil, and Earth.--- * DQ When 40 TREATISE ON BREWING. When we paufe, for a Moment, on the thus analyzed Article before us, we are to con- fider what are the Effentials of thefe com- ponent Parts that we are to ftrive to pre- ferve, and what to reje6t. When I have ’ confidered the general Make of Coppers, I have found myfelf much at a Lofs to deter- mine, in my own Mind, whether a quick Fire and a fhort Procefs were beft, or a longer. Procefs, with a more moderate Fire, to prevent the Lofs of effential Oils. “A Friend of mine, Mr. Blunt, whofe practical Knowledge of Extracts is univer- fally admitted, prefers a fhort or quick Pro- ‘tefs to a long-one. 1 make Choice of a Dome Copper, as the finer and more effen- tial Oils, poflefling a greater Volatility, are - more fubje€t to Evplation, whereds the more auftere-are left: this'the Dome Copper pre- vents; for, when the finer Oils meet with a ‘Refifiance, ‘TREATISE ON BREWING. ~ ‘Al Refiftance, they are driven downwards, and muft re-unite with the Wort. ° The Quantity of Oil in Hops is great ; the’ finer Part, of an agreeable Fragrance’ and great Volatility. It is endued with fine, odoriferous, aromatic Spirits, as appear by the Senfe of Smelling, on being rubbed, which are eafily communicated to any Li- quid ; and they are fo tender, that they are not to be retained without being rammed and bagged, to prevent the Attra&tion of theAir. The Care in bagging and keeping is of the greateft Importance: they fhould be kept in a dry, clofe Loft, and the Bags laid upon each other, though many pitch them endwife. If, in brewing a Bag or Pocket, a Part be left umufed, let the upper Part of os D 3 the 42 TREATISE ON BREWING. the Bag be covered clofe aver the Remain- der ; and put fome heavy Weight upon it to keep ‘the Air from them, which will, otherwife, carry off ‘their more valuable Qualities. New Hops fhould not be ufed alone, but mixed, in equal Proportion, with old. It is the valuable Properties of the Hop which give to Malt Liquor that pleafant Tafte and Smack upon the Lips, after it is” drank ; they alfo contribute very much to _ the Prefervation of the Beer. PORTER. TREATISE ON BREWING. ‘43 PORTER. AS Porter, in Point of Confumption, ge- _nerally bears the Priority, I fhall commence . with it. . -Under this Head, I muft take Notice - of the commonly received Opinion, that Thames Water is abfolutely neceflary to the brewing of good Porter. This is a mif- taken Idea, as fome of our principal Brewers ufe the New River. Richardfon, in his Experiments on the Gravity of Water, fhews that the fpecific Gravity of Thames Water is’ 1000.8, and its Spiffitude 100.182; and the Gravity of - ~ D 4 the — 44 TREATISE ON BREWING. the New Rives Water 1000.3, and its Spif- fitude 1000,344. The Expence and Labour which this {ci- entific Gentleman has beftowed on the Sub- je&t, who, by his nice Calculations, and li- beral, fair Inveftigation of it; and for the Inftrument (viz. his Saccharometer) he has made, by which the Brewery may derive an unbounded Advantage, and obtain that — Rank among the Sciences which the Magni- tude of its Objeét entitles it to, gives him a juft Title to the Thanks of every Friend to Improvement; and, although my Inftru- ments would not permit me to make the ~ nice Calculations which Mr. Richardfon’s have attained, they are fufficiently fo to con- vince me that his are juft, and to the great- eft neceffary Nicety. . Ay I would TREATISE ON BREWING. 45 “I would not have it fuppofed, that, by paying Mr. Richardfon the Praife which is . fo juftly due to him, I mean to difparage the Inftruments made by Meffrs. Dring and Fage, Tooley Street, or Meflrs. Quin and Co., Fenchurch Street : the Inftruments made at each of thefe Houfes I have heard much praifed by Brewers who have ufed them; but, as I ufed Richardfon’s Saccharometer, — I fhall give my Examples as they were taken by his. A Tinman, of the Name of Peyton, in | - Leadenhall Street, made me a double block - Tin Jar Cafe, and fix Effay Jars big enough to admit the Saccharometer ; alfo a Refrige- rator, &c. Three of the Effay Jars are in- tended for the firft, fecond, and third raw Worts, and the other three Jars for boiled Worts, if fo many are made. The 46 TREATISE ON BREWING. The Advantages to be derived from this Inftrument are two-fold. When you have brewed a Beer of the Confiftency of other Brewers, or of the uniform Strength or Den- fity that gives Satisfaction to your Cuftom- ers, youcan enfure a regular good Commo- dity always of the fame Strength, inftead of | only boiling it by Time ; and, if you have “a good Parcel of Malt, you may hereby take the Advantage of it, by increafing your Length without diminifhing your Denfity ; and, fhould you have a bad Parcel of Malt, you will know how to fave your Credit, by boiling it down till you obtain the Gravity . you wifh for. : \ Suppofe you ufe of Malt ten n Quarters, as follow : A Herts \ ~ ' TREATISE ON BREWING. 47 4 Herts Pale. — 3 Herts Amber.. — . 3 Weft Country Brown. 10 Quarters Malt. Take Care that it is fweet, and well malt- _ ed; then fee it well ground, that every Corn _-be broke fufficiently to admit the Liquor. _ Take the firft Heat of your Liquor at 160 Degrees by the Thermometer (thofe made by Mr. Atkins, of Fenchurch Street, Lon- don, with a blind Scale and Index, are found. — to be- very correét and ufeful); mafh one ‘Hour, referving fome of the dry Malt to . fprinkle over the Goods while fpending: if , you have a Cover to your Mafh Tun, the better.---After remaining an Hour, fet Tap, taking Notice what the Heat of your Ex- traét is, and, alfo, if fine. As thefe Obfervations muft, in fome Mea- - fure, guide you in your after Procefs, I fhall, in _ 48 TREATISE ON BREWING. in the firft Place, fuppofe _ that the Wort comes down, to your Satisfaétion, quite bright: this, you will. obferve, is the firft raw Wort, not having paffed the Copper. When the Tap is quite fpent, gauge the © Content of your Underback; and. fill one of your Affay Jars from it; then-weigh your Wort by the Saccharometer (the particular - Defcription and Ufe of which, with the Ap- paratus belonging to it, will be given in an Appendix, together with a Plate, at the End ’ of the Work). Note down in a Book, to _ _be kept for that Purpofe, the Quantity of Worts in your Underback, and the Weight by the Saccharometer. Now weigh out your Hops (eighty Pounds), about half old _ and half new, good Brown. I fuppofe your Copper charged again with Liquor, which, after having turned off be- low, turn over at 161 Degrees; math for three Quarters of an Hour, and cover up _ your Tun. Get your firft Wort into the . Copper TREATISE ON BREWING, 49 Copper with your Hops; boil it fharply for three Quarters of an Hour; and, a fhort Time before you turn out into your Backs, or Coolers, put into the Copper fourteen Pounds of Sugar, and fourteen Pounds of Leghorn Juice, keeping the Copper conftant- ly roufing, till diffolved, and all the Wort out: then charge your Copper for your third and laft Liquor. After the fecond Liquor has ftood an Hour upon the Goods, fet Tap; and, when entire- ly fpent, gauge the Underback, noticing what Quantity you have: weigh your Wort, - as before, and get it up into your Copper Back. . You will now be able to judge how much Wort you have from both Liquors, and can | tell exaétly how much it will be neceffary to turn over for the third, which do at 150 Degrees, 50 TREATISE ON BREWING. Degrees. Let your fecond Wort into the Copper, and boil it with the fame Hops for ene Hour: then turn it out. Mafh your third one Hour, and, after being on the Goods one Hour, fet Tap ; and, when fpent, proceed as before. Boil it till you obtain your Quantity, which you may do to the , greateft Nicety ; after which, turn it out into your Backs, where it muft remain thin- ‘Ty fpread, till cool enough to pitch the Tun, which do at 64 Degrees; but always’ take Care that your Yeaft is good, and bites. Cleanfe the fecond Day after Brewing, as near 80 Degrees as youcan. I advife you to ufe in your Tun a Thermometer of - ated Compofition, in Preference to Mer-. ccury, it not being fo eafily worked upon. Ufe at Cleanfing a Quarter of a Peck of Flour, and two large Handfuls of Salt; which TREATISE. ON BREWING. “61 which will affift the- Working : roufe it tho- roughly at the fame Time. | | —_ Take Care to keep the Cafks conftantly filling when upon the Stillions ; and, when it ‘nearly’ ceafes to work, top it up with bright Beer: ftart about ten Hours after.— _ In proper Time bung it up for Ufe. If the firft raw Wort does not come down fine, take your fecond Liquor rather higher than is here directed : after this, Small Beer is to be brewed from the fame Goods (the Dire€tions to do which I fhall give you here- after); and, if your Copper is large enough, boil your three raw Worts at twice. You might ufe three Pounds of Coculus Indicus Berry, ground fine, and four Pounds © of Fabia Amara (thefe, if ufed, muft bein the . 62 TREATISE Of BREWING. . the Copper) .the former gives an inebriate ing Quality, which paffes for, Strength of Liquor. The Fabia Amara (or Bitter Bean), which is but little known by Brewers in general, _is by far the moft wholefome Subftitute for Hops, it having a very pleafant Bitter; and it is alfo, in fome Meafure, a Subftitute for Malt. . Quaffia, ground fmall, is a great fto~ machic, ‘and wholefome; but is fo powerful. ‘in its Nature as to leavea very unpleafant — Tafte in the Mouth long after the Liquor _is drank. . I would with you particularly to obferve, ’ that, when thefe Ingredients are made Ufe of, | ‘it T