BRE 



BRE 



made, the produce of the three mashings 

 is to be mixed together; but if both ale 

 and beer are required, the wort of the 

 first, or of the firsr and second mashings, 

 is appropriated to the ale, and the re- 

 mainder '.s set aside for the beer. All 

 the wort destined for the same liquor, af- 

 ter it has run from the mash-tun, is trans- 

 ferred to the large lower copper, and 

 mixed while it is heating 1 with the requir- 

 ed proportion of hops. The stronger the 

 wort is, the larger proportion of hops 

 dov'sit demand : and this is calculated in 

 two '\.-.ys, ei -.er according- to the quanti- 

 ty of malt employed, or the richness of 

 the wort. Where the former basis of cal- 

 culation is referred to, the quantity of 

 hops, especially in private families, where 

 economy is not so strictly attended to as 

 in large establishments, is one pound of 

 hops to a bushel of malt, whether the 

 wort is intended for the strongest ale or 

 the weakest small beer. In public brew- 

 eries, the proportion of hops is consider- 

 ably smaller, and is regulated, not mere- 

 ly by the quantity of malt, but the rich- 

 ness of the wort. For strong ales, the 

 common proportion is about one pound 

 of hops to 1.3 bushel of malt; for beer, 

 the quantity is lowered to one pound of 

 hops to 1.7 bushel of malt. When both 

 ale and beer are brewed from the same 

 malt, the usual practice is, to put the 

 whole quantity of hops in the ale wort; 

 and after they have been boiled a suffi- 

 cient time in this, to transfer them to the 

 beer wort, in order to be exhausted by a 

 second boiling. When the hops are mix- 

 ed with the wort in the copper, the li- 

 quor is brought to boil ; and the best 

 practice is, to keep it boiling as fast as 

 possible, till, upon taking a little of the 

 liquor out, it is found to be full of minute 

 flakes, like curdled soap. These flakes 

 consist of the gluten and starch of the 

 malt separated from their former solution 

 in Hie wort, by the joint action, in all 

 probability, of the heat, and the bitter ex- 

 tract of the hops. 



Cooling. When the liquor is sufficient- 

 ly boiled, it is discharged into a number 

 of shallow tubs, called coolers, where it 

 remains exposed to a free draft of air, till 

 it has deposited the hop seeds and coagu- 

 lated flakes with which it was charged, 

 an i is become sufficiently cool to be sub- 

 milled to the next process, which is that 

 of fermentation, it is necessary that the 

 process of cooling should be carried on as 

 expeditiously as possible, particularly in 

 hot weather ; for unfermented wort, by 

 exposure to a hot close air for a few 



hours, is very liable to contract a nause* 

 our smell and taste, when it is said tech- 

 nically to be foxed, in consequence of 

 small spots of white mould forming on 

 its surface. Liquor made from pale malt, 

 and which is intended for immediate 

 drinking, need not be cooled lower than 

 75 or 80, and, in consequence, may be 

 made all the year through, except, per- 

 haps, during the very hottest season ; but 

 beer from brown malt, especially if in- 

 tended for long keeping, requires to be 

 cooled to 65 or 70, and therefore cannot 

 possibly be made, except in cool weather; 

 hence it is, that the months of March and 

 October have always been reckoned pe- 

 culiarly favourable to the manufacture of 

 the best malt liquor. 



Tunning and barrelling. From the cool- 

 ers the liquor is transferred into the fer- 

 menting or working tun, which is a large 

 cubical wooden vessel, capable of being 

 closed at pleasure. As soon as the wort 

 is let in, it is well mixed with yeast, in 

 the proportion of about one gallon to 

 four barrels, and in about five hours af- 

 terwards the fermentation commences. 

 When the wort is let down hot into the 

 working tun, the fermentation is conduct- 

 ed with the tun closed, and proceeds ra- 

 pidly, so that in about eighteen or twenty 

 hours it is fit to be cleansed or put into 

 the barrels : but when the wort is let 

 down at 65, it requires forty-eight hours 

 for the first fermentation, and is peculiar- 

 ly liable to be affected by a considerable 

 change of weather. 



The last process is, transferring the li- 

 quor from the working tun to the bar- 

 rels, when, the fermentation is completed. 

 During a few days, a copious discharge 

 of yeast takes place from the bung-hole, 

 and the barrels must be carefully rilled 

 up every day with fresh liquor : this dis- 

 charge gradually becomes less, and in 

 about a week ceases ; at which time the 

 bung-hole is closed up, and the liquor is 

 fit for use, after standing from a fortnight 

 to three months, according to its strength, 

 and the temperature at which it has been 

 fermented. 



BREYNIA, in botany, so named in me- 

 mory of Jacob Breynius and his son, both 

 famous botanists, a genus of the Polyga- 

 miaDioecia class and order. Essential 

 character : calyx one-leafed ; corolla 

 none : Herm. calyx six-parted ; anthers 

 five, linear, fastened to the style ; berry, 

 three celled ; seeds two. Male, calyx 

 five parted ; filaments five ; anthers 

 roundish. Female, stigmas five, obcor- 

 date, petalloid, without any style : cap. 



