mean time, should be again charged up with liquor, and brought to the proper temperature for going on with the after mashings. The mash having stood its time, let the worts now run from the mash-tun into the under-back. The average heat of the tap should be 148° to 152°; they should drain off in about 45 minutes, and there should be from 45 to 47 barrels at 35 or 36 lbs. gravity, per ong's instrument.

Get 23 barrels of this first tap into the little coper for ale to be made 42 lbs. per barrel, and immeiately afterwards get the remaining 24 barrels into he large wort-copper, at the same time throwing in a few hops. On trying a sample of the worts, we find they weigh 36 lbs. gravity.

If you multiply, therefore, 36, the lbs. gravity per barrel, by 23, the number of barrels in the copper, it will give 828. This, however, is the aggregate gravity as calculated when reduced to a temperature of 60°, without making any allowance for evaporation and condensation. The late Mr. Richardson, of Hull, has given accurate calculations for the necessary deductions to be made; but as we find that by deducting 10 per cent. we come near enough the truth for practice, and have also less trouble, this mode, which also makes allowance for the quantity retained by the hops, has been adopted.

Having therefore a fallacious gravity of
Deduct 10 per cent.

Real gravity to go into gyle-tun

828

85

743

As we intend to make the beer 42 lbs. gravity per barrel, we must now find out what number of barrels of 42 lbs. can be produced from 743; divide, therefore, by 42 the required strength, which will leave 17 barrels and three firkins. Having thus ascertained that we shall have about 18 barrels of ale, now throw the necessary quantity of hops into the copper, calculating by so many lbs. per barrel this may be 4, 5 or 6 lbs. per barrel, or even more, according to the public taste, and the length of time the beer is intended to be kept. For beer of this gravity, however, there should never be less than from 4 to 5 lbs. per barrel: we shall here take 4 lbs., which will be 81 lbs.

We have next to calculate what number of barrels must be turned out of the copper so as to have about 18 barrels in the gyle-tun. There are now in the copper, with the addition of the hops, about 24 barrels. The hops will retain nearly one barrel and a-half, and rather more than two barrels will be evaporated on the coolers, in all 3 barrels; add, therefore, 3 to 18, which makes 21. Three barrels, therefore, must be evaporated in boiling, leaving 21 to be turned into the coolers.

We must now return to the brewing which we

left, the remainder of the first worts being then pumping into the larger wort copper. The water in the liquor copper having now got up to 185°, let run over the malt, not under as in the first mash, 11 barrels per quarter or 37 barrels. This may be done by means of a shute and canvas hose. Turn on gently at first, so as to make the liquor find its way through the grains: a deal board should also be placed on the top of the grains or malt where the liquor is running, to prevent its making a hole in the malt, so as to raise without penetrating it. If the malt be of good quality, the grains will in the course of 10 or 15 minutes rise through the water; and as soon as this happens, the extract may be let run into the underback pretty smartly, so as to drain off in half an hour. If the grains do not rise, they must be roused with the mashing-machine. This second mash should be pumped as speedily as possible into the large wort copper, among the 24 barrels of first worts already there. Get on the fire now as briskly as possible. Lose no time in proceeding with the third mash, and for that purpose turn over the grains as before directed, 15 barrels at 160°. This may also be let run as soon as it has disappeared through the goods in the mash-tun, and be pumped, as before directed, into the copper. The whole of this process should not occupy more than five hours. As soon as the mashtun is drained off, turn on 70 barrels for raw or

return wort for next brewing, at any temperature from 140° to 170°, the mode of treating which will be afterwards explained. We now dip the wort copper, and find that we have by gauge 77 barrels of wort: rouse it thoroughly, so as to mix completely the different taps; having then taken a sample, we find the average gravity to be 22.5 lbs. per barrel when taken at a temperature of 60°. Multiply, therefore, the number of barrels 77.5 by 22.5, the product will be 1743-7, from which deduct 10 per cent., say 174- the remainder will be 1569-7. The desired strength of the beer to be produced is 26 lbs. per barrel-divide, therefore, 1569-7 by 26, which gives 60 barrels and 97. Throw now into the copper 120 lbs. of hops, being two pounds per barrel. How many barrels must be turned out of the copper to leave 60 in the gyletun? Two barrels will be retained by the hops, and 10 per cent. will be evaporated in cooling or 7 barrels; add, therefore, 9 to 60, making 69: the boiling must, therefore, be continued until only 69 barrels are left in the

copper.

We now return to the raw wort: 70 barrels had been turned over; let the mashing-machine go round the tun a few turns, then let the worts run, and pump them into the first or liquor copper as soon as possible-73 barrels. Bring them to boil. Their gravity may be 2 lbs. per barrel, or 146 lbs. add the hops of the other boilings when the worts

are drained off; you will gain from the hops of the best ale about 56 lbs., being the strength of one barrel and one-third retained by them, and from the second 52 lbs., the strength of 2 barrels retained by them. Bring the whole again to boil. Before being used, they must be run through the hop-back into the under-back, and again pumped into the copper, where we shall now find perhaps only 65 barrels at 4.5 gravity-292.5.

To old brewers, or those well acquainted with the trade, the above details may appear too minute and prolix; but as this Appendix, as already stated, is principally intended for beginners, we have thought it necessary to be thus minute for their instruction. We shall now proceed to the fermentation of the two qualities of the beer, beginning with the stronger.

Fermentation of the Best Ale.

Monday evening, 3 o'clock.-The wort in the cooler having now got to a temperature of 70°, weigh 5 lbs. of fine lively stillion yeast, which mix in a pail or bucket with a gallon of the worts; as soon as this mixture begins to work up or rise in the pail, let two barrels of the worts run into the fermenting tun, into which throw the yeast from the pail, stirring it about so as to thoroughly mix. This is called pitching. When the remainder of the worts in the cooler get to a temperature of 60°, weigh out 75