330 



BEER, BAVARIAN 



thin wort, when the flocks begin to separate, and boforo adding the hops ; after which 

 the boiling is continued for an hour and a half or two hours, as need be. The clarify- 

 ing with this kind of finings takes place in tho cooler, so that a limpid wort may bo 

 drawn off into the fermenting back. 



Zimmermann assumes tho merit of having introduced Carrageen moss as a clarifior 

 into the beer manufacture. He says that 1 ounce of it is sufficient for 25 gallons of 

 beer; and that it operates, not only in tho act of boiling with the hops, but in that of 

 cooling, as also in tho squares and backs before tho fermentation has begun. When- 

 ever this change, however, takes place, tho commixture throws up the gluten and 

 moss to the surface of tho liquid in a black scum, which is to bo skimmed off, so that 

 tho proper yeast may not be soiled with it. It occasions the separation of much of 

 the vegetable slime, or mucilage, called by tho German brewers Pech (pitch). 



Berlin White or Pale Beer (Weiss-bier}. This is tho truly national beverage of 

 Prussia Proper. It is brewed from 1 part of barley malt and 5 parts of wheat malt, 

 mingled, moistened, and coarsely crushed between rollers. This mixture is worked up 

 first with water at 95 F., in tho proportion of 30 quarts per scheffd of tho malt, to 

 which pasty mixture 70 quarts of boiling water are forthwith added, and the whole is 

 mashed in tho tun. After it has been left here a little to settle, a portion of tho thin 

 liquor is drawn off by tho tap, transferred to tho copper, and then for each bushel of 

 malt there is added to it a decoction of half a pound of Altmark hops separately pre- 

 pared. This hopped wort, after half an hour's boiling, is turned back with tho hops 

 into the mash-tun, of which the temperature should now be 162J F.. but not more. 

 In half an hour tho wort is to be drawn off from tho grains, and pumped into the 

 cooler. The grains are afterwards mashed with from 40 to SO quarts of boiling water 

 per scheffel of malt, and this infusion is drawn off and added to the former worts. Tho 

 whole mixture is sot at 66 F. with a duo proportion of top yeast or ordinary barm, 

 and very moderately fermented. 



Potato Beer. Tho potatoes being well washed aro to be rubbed down to a pulp 

 by such a grating cylinder machine as is represented in Jiff. 102, where a is the 



hopper for receiving the roots (whether potato or beet, as in the French sugar 

 factories) ; b is the crushing and grinding drum ; c, the handle for turning the spur- 

 wheel d, which drives the pinion e, and the fly-whoel /; g, h, is tho frame. The 



