INT1RE GUILE SMALL BEER. ?. 



to which may added, if thought necessary, a small 

 quantity of fresh hops, and the wort boiled AN HOUR. 

 Some boil their small beer worts but half an hour. 

 It must be noted/ that small beer, after ale, will not 

 creak on the surface like ale. This time must be 

 spent in cleaning the mash-tub for the reception of 

 the last wort, which must be strained into it, and 

 there left to cool for working, supposing no other 

 cooler at hand. It will require considerable more 

 yeast than the ale wort. I have some reason to re- 

 mark that a careless servant may require a caution 

 to put out the fire, before he begin to empty the 

 copper. 



SMALL BEER wort may be moderately warm, when 

 the yeast is put to it, and also when cleansed it ought 

 not to be cold. If it work freely, it may be cleansed 

 the day after : it may, however, be proper to re- 

 mark, that small beer, after strong, can never be 

 equally wholesome with small beer brewed by itself, 

 or the ENTIRE SMALL. We have thus made from 

 two and a half bushels of malt, a half barrel and a 

 pin, (four and half gallons) and a firkin and a pin, 

 of, it may be expected, good ale, and good small 

 beer. 



ENTIRE GUILE small beer, or small beer brewed 

 by itself; four bushels of fine and good pale malt 

 will make two barrels, or 72 gallons, in two mashings 

 or worts, to be afterwards, when cooled, put toge- 

 ther. The liquors to be taken at the degrees of 

 heat stated above. Two pounds of fine hops will 

 be sufficient, or less. For the FERMENTATION, use 

 a quart, to three pints, of yeast. In twenty or 



