518 



BREWING 



particles of malt that aro taken there, very materially interfere with the action and value 

 of the hops upon the wort ; but chemical agencies for this purpose should be avoided 

 where possible. 



With regard to temperature, the brewer must not only regulate the heat of the 

 water for the first mash by the colour, age, and quality of the malt, whether pale, 

 amber, or brown, but he should also mark the temperature of the atmosphere, as in- 

 fluencing that of the malt, and the absorption of the heat by the utensils employed ; 

 remarking that well-mellowed and brown malt will boar a higher mashing heat than 

 pale or newly dried. 



The following table of Mashing Heat6 is by Levesquo : 



Table of Mashing Temperatures. 



The first column gives the temperature of the air at the time of mashing. 



The second column shows the heat of the water, the quantity used, and tho resulting 

 heat of the mash noting, that if the water has been let into the mash-tun at the 

 boiling point, and allowed to cool down, or the vessel has been thoroughly warmed 

 before the commencement of the process, the heat may be taken several degrees 

 lower. 



The third column shows the time for tho standing of the mash, but this will bo 

 modified, as before stated, by the quality of the extract required. 



The bulk of the materials used must also enter into tho consideration of the tem- 

 perature, as a large body of malt will attain the required temperature with a mashing 

 heat lower than a small quantity ; the powers of chemical action and condensation of 

 heat being increased with increase of volume. 



Donovan, speaking of the temperature to be employed in mashing, lays down the 

 following as a general rule : For well dried pale malt the heat of the first mashing 

 liquor may be, but should never exceed, 170 ; the heat of the second may be, 180 ; 

 and, for a third, the heat may be, but need never exceed, 185. 



The quantity of water, termed liquor, to .be employed for mashing, depends upon 

 the greater or less strength to be given to the beer ; but in all cases, from one barrel 

 and a half to one barrel and throe firkins is sufficient for the first stiff mashing, but 

 more liquor may be added after the malt is thoroughly wotted. 



The grains of the crushed malt, after the wort is drawn off, retain from thirty-two to 

 forty gallons of water for every quarter of malt. A further amount must be allowed 

 for the loss by evaporation in the boiling and cooling, and the waste in fermentation, 

 so that the amount of liquor required for mashing will, in some instances, be double 

 that of the finished beer, but in general the total amount will be reduced about one- 

 third during the various processes. 



The following example has been given of the proportions for an ordinary quality of 

 beer: 



Suppose thirteen imperial quarters of the best pale malt be taken to make 1,500 

 gallons of beer, the waste may be calculated at near 900 gallons, or 2,400 gallons of 

 water will be required in mashing. 



As soon as the water in the copper has attained tho heat of 160 in summer, or 

 167 in winter, 600 gallons of it are to be run off into tho mash-tun (which has pro- 



