When drinks are made so strong as these generally are, only two mashes can take place, by which the whole virtue of the malt not being expended, small beer is made after these ales. The purest and most essential parts of the grain being extracted, it is not to be expected, from an impoverished grist, that beers can be made to possess all their necessary constituent parts, or to keep so long, as where fresh malt is used; but the sort of small beer, which answers best to the brewer, and is most salubrious for the consumer, must be, by the addition of fresh hops, to form the remaining strength into keeping small beer, the greater quantity of hops necessary to be allowed, beside those boiled in the ale, is 2-1/4 pounds for every barrel intended to be made. As much more water must be employed, for this small beer, besides its length, as will steam away in two hours boiling, and 1/8 of a barrel per quarter of malt, for waste. The heat regulating the extract of small, will be found by the following rule. 138 Medium heat intended for keeping small beer. 2 Value of hops. ---- 136 Mean of malt’s dryness and heat of extract. ---- 120 Malt’s dryness. 152[18]Heat of the mash for keeping small after amber, one mash, and one wort. ---- 272 ---- 136 As above. All the hops after these two brewings, as those added for the keeping small beer have been boiled but in one wort, are in value, for the next guile of beer, equal to 1/10 of fresh hops. We should now put an end to this section, but, as other drinks are brewed besides those here particularly treated of, we shall just mention them, to shew how their different processes are reducible to the rules just laid down.