BEER, BAVARIAN 



331 



dotted lines above c are the colander through which the pulp passes. For every 

 scheffel of potatoes 80 quarts of water are to be put with them into the copper, and 

 made to boil. 



Crushed malt, to the amount of 12 scheffels, is to bo well worked about in the mash- 

 tun with 360 quarts, or 90 gallons (English), of cold water, to a thick pap, and then 

 840 additional quarts, or about 6 barrels (English), of cold water are to be succes- 

 sively introduced, with constant stirring, and left to stand an hour at rest. 



The potatoes having been meanwhile boiled to a fine starch paste, tho whole malt- 

 mash, thin and thick, is to be speedily laded into the copper, and the mixture in it is 

 to be well stirred for an hour, taking care to keep tho temperature at from 144 to 

 156 F. all the time, in order that the diastase of tho malt may convert the starch 

 present in the two substances into sugar and dextrine. This transformation is made 

 manifest by the white pasty liquid becoming transparent and thin. Whenever this 

 happens tho fire is to be raised, to make the mash boil, and to keep it at this heat for 

 10 minutes. The fire is then withdrawn, the contents of the copper are to be trans- 

 ferred into the mash, worked well there, and loft to settle for half an hour ; during 

 which time tho copper is to be washed out, and quickly charged once more with 

 boiling water. 



The clear wort is to be drawn off from the tun, as usual, and boiled as soon as 

 possible with the duo proportion of hops ; and tho boiling water may bo added in any 

 desired quantity to the drained mash, for the second mashing. Wort made in this 

 way is said to have no flavour whatever of the potato, and to clarify more easily 

 than malt-wort, from its containing a smaller proportion of gluten relatively to that 

 of saccharum. 



A scheffel of good mealy potatoes affords from 26 to 27 1 Ibs. of thick well-boiled 

 syrup, of the density of 36 Baume (see AEEOMETEB) ; and 26 Ibs. of such syrup are 

 equivalent to a scheffel of malt in saccharine strength. Zimmermann thinks beer so 

 brewed from potatoes quite equal, at least, if not superior, to pure malt beer, both in 

 appearance and quality. 



Fig. 103 is the stopcock used in Bavaria for bottling beer. 



103 



The following analyses of German beers are by Loo : 



Under tho term ' extract,' in these analyses, is meant a mixture of starch, sugar, dex- 

 trine, lactic acid, various salts, certain extractive and aromatic parts of the hop, gluten, 

 and fatty matter. 



