fore require ten barrels and three firkins of second worts to make up the required quantity-what number of barrels should be turned out of copper?

You must therefore turn out of the copper, in round numbers, thirteen barrels by gauge.

We find, in the fermenting tun, 26.5 barrels at 24.2, making 641.3 lbs. of gravity: the previously calculated gravity being 646, not one per cent. difference.

This is quite near enough for practice. It will be seen, that in the above process of making the extract, none of the worts can possibly get tainted from lying too long in the underback, or elsewhere, and this mode of procedure is calculated to make the best possible extract from the malt which circumstances will permit. If all is right, the fermentation will go on regularly, as before described; if it does not, the cause of failure must be traced and removed.

To find the gravity per quarter, divide 641.3 by 8, the number of quarters used: 8÷641·3=80·1, omitting fractions.

ONE COPPER ONE BOILING.

A Brewing of ten quarters, with mashing machine,

with only one copper, large enough, however, to contain all the worts in one boiling, or fifty barrels.

TEN quarters of good malt, with a shade of colour, weighing 42 lbs. per bushel. The copper having been brought to boil, and allowed to boil for some time, should be nearly full, leaving room only for cooling down, with cold liquor, to a proper temperature. If the malt hopper be so constructed as to run the malt into the mash-tun at any time, it is better to run the first liquor into the tun previously to the malt being put into the mash-tun, allowing it to come down to its proper temperature in the tun ; the malt may then be run into the tun gradually, while the mashing is going on. The malt in this instance had been previously placed in the tun.

Ale of twenty-six pounds' Gravity.

7 A. M.-Turn on eighteen barrels, at 169°, allowing the copper to be gaining in heat at the same time: mash until the malt is all thoroughly mixed with the liquor, fifteen minutes or more, if necessary. Liquor in copper now at 185°; turn on gently from under false bottom; this is certainly better than sparging or sprinkling, at all events, in

this stage of the process, as the heat, by rising gradually from the bottom, will be more equally distributed than when sprinkled on from above; at the same time go on mashing, the machine must be going round as quickly as possible. As we have in this instance a large quantity to use, the liquor in the copper should not be allowed at any time to exceed 185° or 186°, so as to bring the heat of the taps to the proper medium, viz., 148° to 152°. As soon as the milky white colour of the extract has disappeared, and been succeeded by greater transparency, let the liquor run on more quickly; in a short time the mashing will be covered with the white froth; keep on mashing until you have turned on in all thirty barrels of liquor, or three barrels per quarter; when, after a couple of rounds of the machine, you may leave off. Let the tap stand one hour and a-half; then let the worts run from the mash-tun into the underback; this should be about half-past nine: when drained off, we find in the underback twenty-two barrels, at 30 lbs. gravity.

If warm water be wanted for scalding the utensils, or other purposes, the interval occupied by the standing and running of the first mash, is the proper time for preparing it, taking care, however, to leave enough in the copper, at the proper temperature, for the brewing, so as not, in any way, to delay the process.

10 A M.-Now let run over the malt in the mashtun, not from under the false bottom as done in the

first mash, fifteen barrels of liquor, at a temperature of 185°. As soon as the goods have risen, let the worts run into the underback, upon the first tap. It sometimes happens with inferior malt, or too low grinding, that the grains will not rise, in which case they must be roused by the mashing machine. The second mash produces fifteen barrels and a-half, at 18 lbs.; and as the temperature is considerably higher than the first worts, it also raises their temperature, which tends to prevent their getting tainted; a few handfuls of hops should be sprinkled over them in the underback. There should now be left in the copper only the quantity to be used for next mash, say eight barrels, at any temperature below 165°. Now (11 o'clock) turn these eight barrels over the goods as before, and immediately. pump the worts from the underback into the copper; let the eight barrels run as before directed, and pump them into the copper as they run from the mash-tun into the underback. Now, as there is no raw wort, run two or three barrels of cold liquor over the goods or grains in the mash-tun, to wash out any little saccharine which may remain.

1048.1

When we have got all in copper, we find— Forty-seven barrels at 22.3-or From which deduct 10 per cent.

Divide by 26, strength required per barrel

.109.1

26)939.0(36 and 3 lbs. over.

We must now, as before, calculate what number of barrels must be turned out of the copper, so as that 36 may go into the gyle-tun. We use 2 lbs. of hops per barrel, 94 lbs., which will increase the quantity in the copper to 48

barrels, and these will

retain one barrel and a-half, or rather more, and about eight barrels will be evaporated on the coolers.

Wanted

Add for evaporation and condensation
Retained by hops

Turn therefore out of copper

We find, in the gyle-tun, thirty-six barrels one firkin, at 26 lbs. gravity, or nearly so, at least correct enough for practice.

Multiply the number of barrels in tun . 36

Div. by the number of quarters malt 10)943-2(94.3

gravity per quarter.

For process of fermentation, see page 169, "SECOND ALE."