474 



BREWING. 



sugar. 



Brewing. The colouring is made in the following manner : 

 \ '" ' One hundred weight of coarse brown sugar is thrown 



into a cast iron boiler, of a hemispherical figure, with 

 inane from .. ' . . , r ., , ,, 



one gallon of water. This is boiled, and kept con- 

 stantly stirred, till it turns black, and comes to the 

 consistence of treacle. The smoke rising from it is 

 now set on fire, and this communicates to the whole, 

 which is suffered to burn about ten or twelve mi- 

 nutes, and is then extinguished by putting on the 

 cover of the boiler. While it is still hot, it is diluted 

 with water, to bring it into a liquid state. Three 

 parts of the sugar will make two of this colour. 

 When it is to be used, it is put into the gyle tun in 

 the proportion of two or three pounds to a barrel ; 

 but this entirely depends upon the colour of the malt 

 from which the liquor is brewed, and the colour 

 which the beer is intended to have. 



Made from To avoid the prejudice which the public have ge- 

 vfi'i. nerally entertained against the introduction of any 



matters into the beer excepting malt and hops, some 

 porter brewers have of late used a portion of their 

 richest first wort instead of sugar for making the co- 

 louring. This is concentrated by boiling it in an iron 

 pan, and is burnt in the same manner as the above. 

 It has some slight advantage over the sugar, as the 

 burning of the farinaceous matter contained in the 

 wort gives it an agreeable bitter. M. De Roche 

 from malt took out a patent, in 1809, for using the husks of 

 husks. the malt for colouring, by burning them to a coffee 

 colour, and mixing them with the malt at the rate of 

 31 ft to a quarter of malt ; or the water may be co- 

 loured before brewing, by infusing in it these roasted 

 skins. 



We have now gone through the whole process of 

 brewing ; and shall conclude this article by giving the 

 proportions of materials, the heats, &c. for brewing 

 three different kinds of beer. The remarks hitherto 

 made are to be considered as generally and chiefly 

 applicable to brewing on a large scale ; but to many of 

 our readers who may be disposed to perform this ope- 

 ration for themselves, some directions may be service- 

 Private able. The same principles apply to both public and 

 hrewer3. private brewers ; but, as the one mashes perhaps only 

 one quarter of malt, while the other mashes 100 or 

 150 quarters in one tun, it follows, that the loss of 

 heat in the mashing must be much less in the former 

 case than the latter. In the proportion of hops, the 

 brewer on a large scale has also the advantage. In 

 this case the liquor (porter in particular) is not al- 

 ways intended for keeping any longer than the brew- 

 er can obtain a sale for it. Transparency is produced 

 by precipitants, as before mentioned : he gives it co- 

 lour by colouring, and flavour by mixing mild and 

 stale beer. The private brewer, on the other hand, 

 leaves the beer to fine itself by age, which is always 

 spoken of as its greatest recommendation ; and finings 

 are never used but as a remedy. This is, indeed, the 

 grand point on which the difference turns; it is so 

 great, that were the private brewer, in making beer 

 to be kept, to follow the exact proportions which the 

 other uses in draft beer, his beer could scarcely fail 

 to become sour before it was fine and palatable, from 

 having such a scanty portion of hops. 

 3 



SECT. X. Method of Brewing Porter. *v 



This liquor is seldom brewed by private persons, p orer 

 and we have not been able to obtain any correct obser- 

 vations upon the process in the small way. We have 

 indeed seen pamphlets which give receipts for por- 

 ter, containing a number of heterogeneous ingredients, 

 as treacle, liquorice root, Spanish liquorice, cocculus 

 Indicus, salt of tartar, ginger, lime, cinnamon, lint- 

 seed, &c. But as we are certain, from actual obser- 

 vations, that no such materials are used iu any of the 

 large porter breweries which we have visited, and 

 whose beer is esteemed as good as any, we do not 

 think it proper to mislead the public by such re- 

 ceipts : What follows on porter, therefore, is to be 

 considered as applicable when not less than 50 quar- 

 ters of malt are used. 



The liquor for the first mash should be heated in Mashii 

 the copper to 150, in the proportion of two barrels heats, 

 to each quarter of malt, which is to be an equal mix- 

 ture of pale, amber, and brown malts. These are 

 mashed about three-fourths of an hour ; the liquor is 

 then allowed to stand on the goods an hour. The 

 top of the mash tun is next opened, to let off the li- 

 quor as quick as possible ; and the top is to be left 

 open till the next liquor is brought into the tun, that 

 the goods may drain. During this the second liquor 

 has been heating, and may, at two hours and three 

 quarters, or three hours from the beginning, have ac- 

 quired the heat of 160 ; the quantity being one bar- 

 rel to a quarter of malt. Mash this half or three- 

 quarters of an hour ; let it- stand one hour ; and then 

 let it be run off in the course of half an hour more. 

 At about five and one-half hours from the beginning, 

 the third mash should be made at 180 ; the quanti- 

 ty being one barrel to the quarter. Mash this half 

 an hour ; let it stand one hour ; and tap as before. 



A fourth liquor is seldom mashed ; but if it is, it 

 may be cold or blood-warm, as it is of no use but to 

 make the sour beer for finings ; and it is of little con- 

 sequence how it is done. Some brewers use it for the 

 first liquor of the next brewing ; but this is not per- 

 haps a good plan, as it often becomes foxed, and then 

 it taints the whole brewing. 



These worts are to be boiled with from 12 to 

 14 ft of hops to the quarter of malt, if the liquor is 

 intended for keeping eight or twelve months ; but, 

 in the ordinary run of porter not intended for keep- 

 ing, 5 tb may be sufficient. The first wort should 

 be boiled one hour, the second two hours, and the 

 third four hours. 



The worts are now to be cooled down as expedi- 

 tiously as the weather will permit, to about 60, if 

 the medium heat of the atmosphere is about 60. If 

 it is more or less, allowance must be made, as before 

 directed. All the three worts are to be brought in- 

 to the square together, and. about five pints of yeast 

 to the quarter of malt put in. The time of the fer- 

 mentation, cleansing, &c. must be regulated by the 

 signs before mentioned. The proportion c-f colour- 

 ing is arbitrary, as it depends poa the colour of the 

 malt. 



