Historical Document · 1847
The Scottish Ale-Brewer and Practical Maltster -- Including India Pale Ale
- brewing
Historical Document · 1847
THE SCOTTISH ALE-BREWER AND PRACTICAL MALTSTER, A COMPREHENSIVE DIGEST OF THE ART OF BREWING ALES ACCORDING TO THE SCOTTISH systen. / CONTAINING FOUB TABLES OF ORIGINAL GRAVITIES AND ATTENUATIONS, OF THE ALES OF THE VABIOUS SCOTTISH BREWERS, ALSO A TABLE OF THOSE OF THE MOST EMINENT BREWERS OF LONDON, BURTON, EDINBURGH, ETC., AND THE METHOD ADOPTED BY THEM IN THE MAKING AND MANAGING OF INDIA PALE ALE. WITH A SUPPLEMENT ON THE RELATIVE VALUE OF MALT AND SUGAR. SHLWING THE ADVANTAGES AND DISADVANTAGES IN THE USE OF SUGAR IN BREWING DERIVED FROM PRACTICAL EXPERIENCE OF TWELVE YEARS, AS WELL AS THE GRAVITY EACH POUND OF SUGAR WILL IMPART TO ONE GALLON OF WORT OF THIRTY DIFFERENT KINDS OF SUGAR. BY W. H. ROBERTS, 7 AUTHOR OF “ THE BRITISH WINE-MAKER AND DOMESTIC BREWER.” ~ THIRD EDITION. EDINBURGH: A. AND C. BLACK. WHITTAKER & Co., LONDON. M.DCCC.XLVII. Soe 4702. 8274S “ HARVARD COLLFGE LIBRARY FRO THE UTIRG OF © GEORGE C. DEPSEY BHS Gift of The Heirs ef George C. Dempsey, ay vane ue | Cnast PREFACE TO THE THIRD EDITION. (0-11. 0G. The Author respectfully begs leave to in- troduce a Third Edition of “ the Scottish Ale- Brewer and Practical: Maltster,” and, at the same time, embraces the opportunity of ten- dering his acknowledgments to the public, for the gratifying manner in which they have re- ceived the work, scarcely seven months hay- ing elapsed since the publication of the second edition. A third edition has now become necessary ; but as nothing worthy of particular notice has taken place in the manipulations of the science during that short interval, to render farther enlargement expedient, the present edition is ‘merely a reprint of the former, but with a Supplement on a very important subject, high- . ly interesting to all Brewers at the present moment. . In consequence of Government now allow- ing the unlimited use of sugar in brewing, it ii. PREFACE TO THE THIRD EDITION. becomes a matter of great importance to brewers, to obtain all the information possi- ble, with regard to the relative value of malt and sugar, in order that they may be enabled to judge whether it will be advantageous or not, to avail themselves of the privilege grant- ed them. The Author having derived his knowledge from long and patient practical experience, in quarter brewings for his own family, both as re- gards the entire and the partial substitution of sugar for malt, as well as the real value of sugar tothe wine maker—consequently to the brewer —considering himself fully qualified to com- municate the knowledge to others; the more especially is he induced to offer this informa- tion, when at present so many contrarieties of ‘opinions prevail, and so much has been written in the public prints, apparently only to serve a particular end, and assuredly calculated to mislead. CONTENTS. PREFACE to the Second Edition, Preface to the First Edition, History of Brewing, Thermometer, Saccharometer, The origin and use of the Saccharometer, Allan’s Saccharometer, description of, , indication of, . Manner of Reducing Richardson’s, Dring and Fage, and other Saccharometer indications, to specific gravity, Water, Malt, Hops, . Grinding or Crushing, Mashing—Taking the liquor, . Mr. Richardson’s instructions for the same, for Mild Ales, Mr. Black’s practice for the same, Mr. Wigney’s, do. do. Mashing, Sparging, . Diagram of a Sparging Machine fixed in ‘the Mash tun, Sparging Machine described, Boiling, Cooling, PAGER 17 21 23 25 29 32 3l 37 39 43 49 54 58 63 64 66 69 75 79 81 88 100 iv CONTENTS. Fermentation, Yeast or Store, Partial Evaporation, Low Wine Table, Results of Experiments on Seoteh Ales by means 5 of Partial Evaporation, Cleansing, . Observation on Casks, Practical Examples on Brewing, Example of a brewing for L.5 Ale, Example of a Brewing for L.7 and L.3 Ale, India Beers, Results of Experiments in India Boers, both for Home and Export Trade of 40 Specimens, Malting, Barley, Steeping, Couching, Sweating, . . Kiln- Drying, Extract from the Scotch report of Drs. Hope, Thomson, and Coventry, . . . . . Table shewing result of numerous trials made in malt- ing different varieties of barleys, both English and Scotch, PAGE 107 109 124 127 134 143 145 146 160 152 155 171 175 176 180 191 193 194 208 221 PREFACE TO THE SECOND EDITION. THE First Edition of the Scottish Ale- Brewer was published in 1837, and I have much pleasure in stating, that the whole of the impression, with the exception of a few copies that were sent to America, was exhausted in the course of the ensuing twelve months. Since then the work has been constantly in demand by practical Brewers, to whom it was especially addressed ; but circumstances, over which I had no control, prevented me from completing a new edition to meet those calls until now. I can only, therefore, express my gratification for the manner in which the work was received, and at the same time my regret that I have not sooner been enabled to comply with the wishes of those whose inte- rests and pursuits it is intended to promote. During this interval I have been uninter- mittedly and extensively engaged in prosecut- ing the practical departments of brewing ; and I need hardly say, that in preparing the pre- vi PREFACE TO THE SECOND EDITION. sent edition, I have applied the results of my experience to the improvement of its contents. It is, therefore, with increased confidence, that I submit the present volume to the practical Brewer as well as to the public generally. I have carefully revised the whole of the former work, and introduced throughout a variety of additions, which those who compare the present with the former edition will readily perceive. I have, however, added nothing which I did not believe was most essential to the full and clear explanation of the various processes, in order to ensure certainty and suc- cess in the operations of the Brewer. in addition to these improvements, I have introduced several new features, which I think well-calculated to increase the general utility of the work. The important branch of trade which has lately so much increased, in the article of pale beer for the Indian market, and pale Indian ale for consumption at home, has induced me to enter upon a series of experiments, with the view of enabling the Brewer to produce this ale in the highest style of perfection, with the most perfect assurance of success. Tn following out this object, I have bymeans of the process of partial evaporation ascertained PREFACE TO THE SECOND EDITION. Vil the original gravities, with their attenuations, of forty different ales made by the brewers of London, Edinburgh, Leith, Burton, and other English towns most famed for this article. I have thus been enabled to supply exact information as to the process by which the India beer may be produced, and I submit with confidence the details of this process, as an important and valuable addition to the “ Scottish Ale-Brewer.” I have also devoted especial attention to the subject of malting, the importance of which has been hitherto somewhat overlooked in works of this kind ; convinced that to many. the information on this subject will be highly useful, while it extends the practical knowledge of those more particularly engaged in other departments. In order to convey a more correct idea of the contents of the work, I have added to its original title of the “ Scottish Ale Brewer” that of the “ Practical Maltster.” Laverock Bank, EpInspurcH, August 1, 1846. ee ee ee ee —_* PREFACE TO THE FIRST EDITION. In presenting the following work to the public, I may state briefly, that my principal aim, in its composition, has been to sim- plify and analyse every branch of the subject, in so plain and practical a manner as to render my statements, descriptions, and rules clearly intelligible, and practically available to those who have not previously acquired the knowledge which results from experience, even on the smallest scale. I have not been: the less solicitious td illustrate the subject to those who, though partially acquainted with its various details, are devoid of that peculiar and more manual knowledge (as I may call it) which is absolutely indispensible to the accurate and assured management of the va- rious processes, especially in the more ad- vanced stages. It may be remarked, that, from the num- ber of Treatises on the Art of Brewing already in circulation, it will appear to many, that the field upon which I have en- PREFACE TO THE FIRST EDITION. ix tered has been fully pre-occupied, and the subject exhausted. I feel called upon, how- ever, conscientiously to state, that none of those publications contain a sufficiently ample and satisfactory description of the several interesting and delicate processes which con- stitute this useful art. The authors to whom I allude have, likewise, failed to con- vey the requisite information on many prac- tical points, of the greatest importance. Their statements are frequently confused, vague, or contradictory. These defects may partly be accounted for by the fact, that not a few of the treatises in question are the productions, not of brewers—of persons trained to the actual practice of the art, but of mere scientific men, obviously unacquaint- ed with the professional details of the vari- ous processes which they describe. I admit that the theories propounded by some of these writers are extremely beautiful, and that the merit of their works is very consi- derable ;—but, on the other hand, it is rea- sonable to believe, that as they must have been indebted for much of their information to other parties, not always interested in stating the whole truth, and, moreover, as they possessed few proper opportunities of x PREFACE TO THE FIRST EDITION. experimentally testing the facts upon which they proceeded, many essential errors occur in their works, which are, indeed, clearly ap- parent to the experienced practitioner. Not- withstanding the imperfect and inaccurate character of these works, the young brewer almost invariably proceeds to study and di- gest them, in the expectation of deriving much practical benefit from their perusal. He receives them with an implicit belief in the knowledge and judgment of their authors, and, without hesitation, he applies the rules and information, which they present, to the operations of brewing, in all its practical departments. The results, however, in such cases, are often very different from those which were anticipated—and, on closer observation, it is speedily ascertained that the instructions, laid down with so much formality and appa- rent confidence, are founded either in error or in ignorance. Should the operator perse- vere in following these theorists, he must continue to experience, in the end, nothing but reiterated disappointment. Another inducement to the publication of the present work arose from the fact, that the Treatises on Brewing, hitherto presented to the public, have, with one exception, ap- PREFACE TO THE FIRST EDITION. Xi peared in England, and are limited simply — to the consideration of the methods of con- ducting the various processes, as pursued in that country. The exception to which I have referred is the article on Brewing, con- tained in the Supplement to the Encyclo- pedia Britannica, which, although necessa- rily condensed in its statements, and partak- ing more of the nature of an outline than of a comprehensive treatise, yet affords the most perfect and enlightened view of the subject that I have any where seen. The in- formation which it contains, so far as it goes, may be relied upon with complete confidence, and the young brewer need have no reason to distrust the judgment or sagacity of the writer. Still he has left many branches of the subject untouched—and I may add, that the article resembles the other works to which I have adverted, inasmuch as it is also confined merely to the discussion of the English sys- tem, and is altogether more theoretical than practical in its details and directions. Such being the character of these publications, it appeared to me that there was ample scope, if not an absolute necessity for a practical trea- tise, having only one object in view, namely— that of conveying a comprehensive, minute, xii PREFACE TO THE FIRST EDITION. and strictly intelligible account of the prac- tice of this art, as it prevails in Scotland— more particularly with reference to the sys- tem which obtained in former times, when Scotch Ale deservedly held, as it still holds, the first rank amongst fermented-liquors of British manufacture. The first portion of the work is occupied with a detailed description of the Saccharo- meter, and an account of the various modifi- cations which it has undergone, from the hydrometer constructed by Mr. Martin, in 1768, to that invented by Dr. Thomson, and made by Alexander Allan, of Edinburgh, which I consider the most simple, accurate, and best adapted to the purposes of the brewer. The great, the inestimable value of this instrument cannot be too strongly im- pressed upon the practitioner. It affords him a safe and unerring guide through many difficulties, enabling him to distinguish his progress, step by step, until the final com- pletion of his labours. I next proceed to what may be strictly termed the practical department of the art. Having enumerated and characterised the ma- terials employed—such as water, malt, hops, PREFACE TO THE FIRST EDITION. Xill &c., I divide the operative processes into se- ven branches, namely, Grinding or Crushing, Mashing, Sparging, Boiling, Cooling, Fer- menting, and Cleansing. I have described the method of conducting these several pro- cesses, according to the practice of the Scot- tish brewers ; and I hope, as I have reason to believe, that the reader will be enabled to follow my statements with ease and satis- faction. I have, however, endeavoured to be more than usually explicit in explaining the important process of sparging ; not only because its real value is little understood or appreciated in the South, but because it pos- sesses many great advantages over the cor- responding operation adopted in England— I mean the process of mashing a second time. With the view of enabling the English brewer more fully to comprehend the nature of this practice, and the mode of working the machine used for sparging, my descrip- tion is accompanied by a diagram, or drawing, of a newly invented self-acting sparger. -The Scottish brewers have not only found this machine admirably adapted to their purpose, but it has been the means of enabling them to dispense with a considerable amount of xiv PREFACE TO THE FIRST EDITION. manual labour, which formerly entailed upon them much expense and inconvenience. In respect to fermentation, I have pointed out the difference between the practice of the Scotch and that of the English; the former preferring a low, the latter a much higher temperature, in pitching their tuns. This distinction is of great importance ; and, in connection with the practice of sparging, may be considered as constituting the leading peculiarity in the Scottish system of brewing. I had long been of opinion that it was possible to ascertain the original gravity, as well as the final attenuations, of any worts. This conviction I was led to entertain, in consequence of being made aware of the strict accuracy of the results obtained by means of the process of partial evaporation, as adopted by the Excise for ascertaining the original gravity of the distillers’ wash. The worts of the brewer, it is very obvious, may be tested on the same principle—and, accordingly, I applied the method practised by the Excise, which is equally simple and scientific, to the purpose of obtaining similar results regarding the original gravity of worts. In the body of the work, I have explained PREFACE TO THE FIRST EDITION. XV in detail the various means which I adopted to render my experiments as accurate as pos- sible. Amongst other methods of testing their accuracy, a scientific friend afforded me the opportunity of ascertaining the gravities of certain ales, which he had himself previ- ously marked. Upon the completion of my experiments, the results which I had obtained were compared with his notes, and they were both found to correspond so nearly, as to leave scarcely the difference of one degree in three out of the six successive experiments which I performed. I have thus endeavoured to ascertain the original gravities of eighty different ales, made by the most eminent brewers of Edin- burgh. The results of several highly inter- esting experiments, conducted on the prin- ciple to which I have referred, are recorded ; and though they may not, in every instance, be accurate to a single degree of gravity, Iam certain they approximate very closely to the truth. The original gravities and final atte- nuations of those ales, with the proportions of proof spirit, per centum, contained in each, have been found and carefully noted. The operator may occasionally find it beneficial to xvi PREFACE TO THE FIRST EDITION, enter upon similar experiments ; and to en- able him to pursue them with accuracy, I have detailed the mode of conducting them with some minuteness. The entire apparatus employed is described—and a table is insert- ed, with the view of facilitating his efforts, and simplifying his calculations. The examples of brewing two different kinds of ale, with which the work concludes, will enable the operator to perceive, in a dis- tinct form, the course and successive intervals of his labours. In the view of explaining and obviating the difficulties which present themselves to the practitioner, who is unacquainted with the details of the Scottish system, I have in- serted a reply to the inquiries of a practical English brewer, who spontaneously applied to me for information on the subject. Laverock Bank, near Epinsurcu, June 14, 1837. RE OR “e. am pts, + ! TBRARL BREWING. /o- . on In treating of the subject of Brewing, it is not my intention to enter into a lengthened detail of the his- tory of this useful art, from the period when it was first known and practised to the present time. It may suffice to state briefly, that the making of beer appears in the train of domestic arts introduced into this island by the Romans; to whom, accordingly, we are indebted for the exhilarating and most whole- some beverage, now so universally consumed in this country. Without attempting to explain the process of the ancients, I proceed to mention that, prior to the sixteenth century, beer or ale was made without the addition of the hop; as a substitute for which, vari- ous aromatic herbs of a bitter flavour, though less agreeable than that plant, were used, and spices of different kinds were likewise occasionally added. We learn, however, that, during the reign of Henry the Eighth, the hop was introduced into England . B 18 ; BREWING. from the Netherlands ; and there can be little doubt that its usefulness in preserving the ale, and its va- lue in imparting to it a delightful flavour, were in a short time duly appreciated.* Of the method of brewing beer previously to the eighteenth century we have little knowledge. In- deed, our information on the subject is so limited, as scarcely to deserve a higher character than that of mere conjecture. During the eighteenth century, however, many valuable discoveries were made, and beveral treatises written, explaining the nature of these discoveries. About the year 1760 brewers began to use the Thermometer as a guide to direct them in regulating their heats, both for mashing and for fermentation ; but so sceptical were they as to its utility, or practi- cal value, that it was several years before it was brought into general use. Mr. James Baverstock was one of the first professional men who employed this instrument ; not, however, without encountering much opposition, and that even on the part of his own father, with whom he had become connected in the management of a brewery at Alton. To use the son’s words, “ Having met with Combrune’s Theory and Practice of Brewing, published in 1762, * Beer seems to have been considered in former times a drink fit for Courtly Halls; for Hume mentions, that at a splendid entertain- ment given at Kenilworth Castle by the Earl of Leicester to his Royal Mistress Queen Elizabeth, three hundred and sixty-five hogsheads of beer-were consumed. BREWING. 19 he purchased a thermometer, which he was forced to conceal and to use by stealth, his father objecting vehemently to such experimental innovations.” To him, also, brewers are indebted for untiring persever- ance in experimenting upon worts with the Hydro- meter, (2. ¢. Saccharometer.) In the face of oppo- sition and discouragement, and even of the ridicule of Mr. Martin the inventor of the latter instrument, Mr. Baverstock made many valuable discoveries, till at length his continued success overcame in a great measure, the prejudice entertained against this im- provement. Other brewers soon perceived the ad- vantage of adopting his views, and,—following his ex- ample,—found that they had not overrated their im- portance. The successful results of their experiments . fully justified the enthusiasm of Mr. Baverstock. For many years, however, general opinion was so unfavourable to the proposed introduction of the Hydrometer in brewing, that when that gentleman spoke of it to Mr. Whitbread, that eminent brewer's advice to the young man was, “to go home, and not to engage in such visionary pursuits.” From the scientific Mr. Thrale his proposal met with a very different reception. So convinced was this latter brewer of the value of the Hydrometer, that he en- tered warmly into his views ; and so satisfactory were the results of their experiments, that the celebrated Dr. Samuel Johnson was induced occasionally to be present while they were performed. It may be remarked, without hyperbole, that 20 BREWING. since the introduction of the thermometer and hydro- meter, (2. e. Saccharometer,) the art of brewing has ceased to be a mere mechanical operation, which may be conducted by any illiterate person, and may be supposed to depend for its success in a great measure, if not entirely, upon chance. It has, in fact, attained in many respects the rank of a science. The improvements in brewing may, indeed, be classed with those in chemistry, and ought to be studied, not only by the common brewer, but by all who are desirous of obtaining a knowledge of those arts and sciences on which domestic economy so largely depends, and which contribute to the com- forts of life, or add to its social enjoyments. While to a brewer the knowledge of this art is indispen- sable—without which, indeed, he must ever work in the dark—to those who are fond of chemistry it will afford a highly instructive and interesting subject of study. Having mentioned the value of the thermometer and saccharometer in the process of brewing, I shall now present a short description of each of these in- struments, and at the same time explain the method of applying them: For although the greater number of those who will peruse this treatise would never at- tempt to brew without their aid, yet, as this work may fall into the hands of some who have not been enabled to appreciate their merit in a practical point of view, it shall be my endeavour, as it is my earnest desire, to explain their uses. It is unneccessary, how- THERMOMETER. 21 ever, to say anything more of the thermometer than merely to assert its value, and to demonstrate the impossibility of brewing with any certainty of suc- cess, or any degree of satisfaction, without it. By means of the thermometer we ascertain the degree of heat which is required to penetrate the malt, and dissolve the farina or bruised kernel, and consequently to extract the saccharum which it contains. Without the application of this instru- ment, the heat of the liquor necessary for effecting this purpose cannot be regulated; but by employing it, the operation proceeds without the danger of failure. Were the liquor used at too high a tem- perature, upwards of one-fourth of all the malt that had been wetted would be rendered comparatively useless, as it would form into paste, in consequence of the liquor hardening its surface, and thereby shutting up the pores. There would be, in this case, no possibility of effectually mashing the malt afterwards; for, instead of being consistently mixed, it would present balls, or hard lumps of impervious glutinous paste. The internal parts of each of these being composed of unwetted malt, would remain closed up in this paste, and consequently become un- available. If, on the other hand, the liquor be used at too low a temperature, the farina will not be dis- solved ; and, besides the loss which will arise from the deficiency of quantity, as well as of gravity in the extract, the liquor will not be so transparent as it would be had the heat been judiciously regulated. 22 THERMOMETER. The evil occasioned by too low a temperature, how- ever, is not so material as that produced by the op- posite cause; as the former can, in a great measure, be remedied by using liquor of a higher temperature in the process of sparging. Besides the indispensable necessity of using the thermometer in this first step of the process, the instrument is found to be of equal importance in the more advanced stages, especially at that stage when it is required to know the degree of heat of the worts necessary for the purposes of fer- mentation, according to the brewer's own experi- ence. It is impossible that the eye or the finger can afford correct evidence of the amount of heat which may be present. At one time the warmth of the human body may be greater than at another; and, in this case, the worts may appear too cold, when in reality such is not the fact. Again, the ac- cidental warmth of the finger may be less, and then the worts will appear too hot, as is the case in cold weather. The inference which we would thus draw, by judging according to the touch, would be erro- neous in both these instances; and, if acted upon, would certainly prevent the production of a consistent fermentation. In short, if so unscientific a mode of proceeding proved successful, the brewer would, to say the least of it, be more favoured by good fortune than by good management. We thus perceive, that in the earlier stages of brewing the thermometer is essentially requisite ; and when we attentively carry THERMOMETER. 23 out this consideration, it will be found not less va- luable in conducting fermentation through eacli suc- ceeding stage. Having briefly noticed the value of the thermo- meter in brewing, 1 now proceed to give a short description of the Saccharometer, (an instrument equally indispensable to the scientific brewer,) in the belief that the reader will at once acknowledge its utility. By simplifying its application, I hope that the hitherto unskilful or prejudiced brewer will be induced to make himself acquainted with its practical advantages; convinced as I am, that when once he has overcome his prejudices, and experi- mented with this most valuable instrument, the gra- tification resulting from his consequent success will only be lessened by the regret which he will feel that he has pursued his business so long independ- ently of its important aid. For I feel assured, that he will, after adopting my suggestions, at once discover, that in his previous brewings, he must have incurred considerable loss, from not employing the Saccharometer, not to speak of the mental ex- citement occasioned by an operation which expe- rience had proved to be, at the best, very uncertain in its results. With regard to the loss sustained, I am not proceeding upon mere assumption; for, an extensive brewer in one of the Midland Counties of © England was so sceptical on this point, that, for several years, nothing could induce him to make trial of this instrument. At length, through the 24 SACCHAROMETER. earnest and repeated entreaties of a scientific friend, he was persuaded to put its utility to the test. His friend lent him a Saccharometer for this purpose, as he would on no account incur any expense in prosecuting what to him appeared a Utopian theory. After a fair trial, however, he candidly acknow- ledged, that he was so completely convinced of its importance in conducting the processes in brewing, that even although the cost of it were one hundred guineas, he should consider it cheap; because in six months the benefit accruing from its use would fully compensate the sum expended in the purchase of it. fay, we i 6 aa ‘; Ak ~ ON nner THE ORIGIN AND USE OF THE SACCHAROMETER. This instrument, upon the value of which I need not further enlarge, as it may be justly denominated the brewer’s compass, is not of modern invention, ' the attention of scientific men having, at an early period, been directed to the necessity of having some certain guide, to assist them in determining the value of their worts. At the same time, it must be SACCHAROMETER. 25 acknowledged, that the idea of inventing such an instrument as the Saccharometer did not altogether or immediately spring from the enthusiasm of scien- tific research; but, like most valuable discoveries, arose partly from incidental causes. Mr. B. Martin of Fleet Street, having invented an instrument called the Hydrometer, for the use of the distillery, the idea of employing the same, or simi- lar means of ascertaining the strength of beer, ale, wine, and worts, was suggested to his mind. But Mr. Martin remained incredulous as to the possibility of success, in consequence of having injudiciously expe- rimented with fermented liquor, instead of worts which had not undergone fermentation. Having failed in such an attempt, he could not be induced to entertain the belief that, by any improvement of his instrument, the desired result could be effected, and, consequently, he abandoned all intention of prose- cuting the idea beyond the point to which he had already carried it. ; Mr. Baverstock, a celebrated ale brewer, was not satisfied thus to continue inactive in a matter of such obvious importance, the more especially as he was fully convinced that the unsatisfactory results of Mr. Martin’s experiment arose, not from any defect of the instrument itself, but from the want of judgment on the part of Mr. Martin, the experimenter. Mr. Baverstock, therefore, continued to uphold its usefulness, and, accordingly, persevered in his experiments. He not only appears to have been the 26 SACCHAROMETER, first professional brewer who used this instrument in the brewery, but he did so successfully and satisfac- torily. In the year 1785, he published his Hydrometrical Observations and Experiments in the Brewery, which he dedicated to the Society for the Encouragement of Arts, Manufactures, and Commerce; and it ap- pears he had, for sixteen years previously to that publication, been in the constant practice of em- ploying an instrument for ascertaining the specific gravities of his worts. In consequence of the success attending the ex- periments conducted by Mr. Baverstock, Mr. Quin and Mr. Richardson were induced to direct their at- tention to the subject; and the result was, that each invented an instrument of a corresponding construc- tion. But to Mr. Richardson alone must the palm be awarded for the invention of the instrument which is called the Saccharometer, and which was considered in his day, 1784, as peculiarly adapted to the purposes of the brewer. It then began gra- dually to find its way into general use amongst the intelligent and unprejudiced portion of the trade. It appears, however, from the statement of Mr. Baverstock, that this instrument was not made known for sixteen years after he had begun to use the hydrometer in his brewery. Messrs. Dring and Fage, Dicas, and others, followed Mr. Richardson, each asserting the superiority of his respective instrument. Mr. Dicas’ instrument was made to SACCHAROMETER. 27 show the number of pounds of solid extract con- tained in thirty-six gallons of wort, each pound of which extract occupies the space of -06 parts of a gallon. The instruments of Messrs. Dring and Fage, and of Mr. Richardson, show merely the increase of gra- vity caused by the weight of sugar, or solid extract, put into a full barrel of water, containing thirty-six gallons, and the difference between the weight of the sugar, and the weight of the water thus displaced. For example, suppose a barrel of water, weighing three hundred and sixty-nine pounds, at the rate of 10-25 pounds per gallon, by adding seventy-eight pounds of sugar, it will be increased to four hun- dred and forty-seven pounds; but by adding the seventy-eight pounds of sugar, a certain quantity of water is displaced by the sugar, or extract; and as it is ascertained, that each pound of sugar, or extract, occupies the space of -06 parts of a gallon, so, by multiplying the pounds of sugar (seventy-eight) by the space which each pound occupies, (06 part to each gallon,) it appears that 4-68 gallons of water have been displaced. Deducting these 4-68 gallons of water, displaced from the original thirty-six gallons, there will only remain 31-32 gallons of water. Multiplying 31.32 gallons by 10.25, the weight of each gallon of water, there will then be three hundred and twenty-one pounds, instead of three hundred and sixty-nine. By adding the above quantity of sugar, or extract, 28 SACCHAROMETER. (seventy-eight pounds,) the excess of gravity will be only thirty instead of seventy-eight ; so that a barrel of wort weighing thirty pounds, by the instruments of Richardson, and of Dring and Fage, weighs actually three hundred and ninety-nine pounds; namely, three hundred and twenty-one pounds of water, and seventy-eight pounds of sugar, or extract. To prove the accuracy of this statement, Mr. Baverstock informs us, “That he evaporated, to perfect dryness, a quart of raw wort—the extract of malt—indicating by Dicas’ Saccharometer seventy- six and a half pounds of solid fermentable matter ; and as the extract could not be completely detached from the evaporating vessel, the whole was put into the scale; it weighed 24-25 ounces. The vessel after being perfectly cleansed with hot water, which brought the extract again to the state of wort, weighing 15-75 ounces, thereby showing that the ac- tual quantity of fermentable matter, or solid extract, contained in the quart of wort, was 8-5 ounces, which, multiplied by 144, the number of quarts in a barrel, gives twelve hundred and twenty-four ounces, and this, divide by 16, (to bring the ounces to pounds,) gives 765 pounds.” In the years 1805 and 1806, Government selected three distinguished men of science, eminent as che- mists, to inquire into the differences in value be- tween the English and Scotch barleys and malts. Professor Thomson, one of these gentlemen, has shown in his report, that the instruments invented SACCAROMETER. 29 by the parties to whom I have before referred, are, in point of fact, mathematically incorrect. He has himself accordingly, invented one which is com- pletely accurate, and which was constructed from the Professor’s instructions, by Alexander Allan of Edinburgh ; and the same instrurffent is now made by his successor, Peter Stevenson. The instrument invented by Dr. Thomson is so contrived as to show the actual specific gravity of the liquid intended to be valued; and, as in all sac- charine liquids, exceeding the sixtieth degree of heat, the gravity will be lessened ; whilst on the contrary, if below that degree, the weight will be proportion- _ ’ ably increased; a thermometer, and a sliding rule, accompany the instrument, for the purpose of ex- hibiting the strength of the extract at any required temperature. This adaptation is very desirable; for it would be extremely tedious, especially in brewing, to be compelled to delay examinations until the extract should be cooled down to 60°, the standard degree of heat. Dr. Thomson’s instrument, called Allan’s Saccha- rometer, was appointed to be used by the Scotch Excise, by act of Parliament, in 1815. But previ- ously to this date, Allan’s Saccharometer was used by the Excise, as far back as 1805 (though not by act of Parliament.) This instrument was the only one used by that body, which certainly shows they 30 SACCHAROMETER. found it most accurate in its indications, 30 as to justify them fully to enforce its use. I am decidedly of opinion that no one ought to brew without using the Saccharometer. Some few individuals, however, entertain a prejudice against it, from the alleged difficulty of understanding, and the mode of applying it;—and, certainly, many of the treatises on brewing are well calculated to convey this idea, from the complicated arithmetical work- ings of the examples given to ascertain the average gravity of various worts. Allan’s Saccharometer indicates the specific gra- _ vity of the cubic foot of all liquids heavier than water, which is taken at one thousand ounces; and although this estimate is not, strictly speaking, cor- rect, (water weighing from nine hundred and nine- ty-five to nine hundred and ninety-seven ounces per cubic foot,) yet it is sufficient approximation for all practical purposes. A different method is adopted with the common Hydrometer, namely, that of Richardson, Dring and Fage, and others. Instead of taking the cubic foot as their standard, the weight of a barrel of water is assumed, containing exactly thirty-six gallons, weigh- ing three hundred and sixty pounds, at 60° of heat, that is, ten pounds per gallon; and as by the addi- tion of solid extract, or sugar, this liquid becomes heavier, the instrument shows how many pounds it exceeds the three hundred and sixty pounds; SACCHAROMETER. 31 thereby indicating not the greater specific gravity, but the additional weight per barrel caused by the sugar, or extract. It is affirmed that a gallon of pure sugar, dry and without vacuities, weighs about six- teen pounds; accordingly, supposing the sugar not to displace its equal bulk of water, the barrel of liquid would, with the above addition, weigh three hundred and seventy-six pounds, and the stem would in this case be cut by the surface at sixteen ; but this gallon of sugar, or extract, which has been put into the barrel, must have displaced a gallon of water weighing ten pounds, therefore the weight of the gallon of this displaced water, namely, ten pounds, falls to be subtracted from the three hundred and seventy-six pounds, reducing it to three hundred and sixty-six pounds; and, when tried by Richardson’s, or Dring and Fage’s Saccharometer, the stem will be cut at six, water thirty-five gallons, at ten pounds per gall. = 350 Ibs. sugar, 1 gall. 16 Ibs. + to 350 = 366, excess of weight, 6. Mr. David Booth, in his Treatise on Brewing, re- marks, “ If we wish to reduce the Saccharometer indications (‘ Richardson’s, or Dring and Fage’s) to the proportion of one thousand, we have only to multiply them by 23, because 1000 is 27 times 360.” “ Thus a wort which shows 9 Ibs. by the Saccharo- meters alluded to, is equal to 25 parts of 1000, and in the tables of gravities would be written 1025;” and of course, Allan’s Saccharometer would indicate 25° But the 1000 which is the as- 32 SACCHAROMETER. sumed weight of water is never taken into account by the brewer, when he speaks of his gravities ; and this is the reason why Allan’s instrument has marked on it 10- 20° 30°, &c., instead of 1010 1020: 1030., &c. Mr. Booth, on these data, has in- geniously compiled a table for reducing pounds and tenths of pounds of additional gravity per barrel, into parts of 1000. Although the fac