Brown beer, keeping | Small beer. | | | | pale strong and keeping | | | | | keeping small beer. | | | | small | small | | | | after | after ╭━━━━━━^━━━━━╮ | ╭━━━━━^━━━━━╮| amber | Burton | amber. | amber | |_______|________|________|________ | | | | | [D] hours hours hours. | hours hours hours. | hours | hours | hours | hours | |_______|________|________|________ | | | | | 35° 1 2 4 | 1/2 1 2 | 1/2 | 1/2 | 1 | 2 40 1 2 4 | 1/2 1 2 | 1/2 | 1/2 | 1 | 2 45 1 2 4 | 1/2 1 2 | 1/2 | 1/2 | 1 | 2 50 1 2 4 | 1/2 1 2 | 1/2 | 1/2 | 1 | 2 55 2 4 | 1-1/2 3 | 3/4 | 3/4 | 1 | 2 60 2 4 | 1-1/2 3 | 3/4 | 1 | 1-1/2 | 2 1 wort 2 wort[24] 3 wort|1 wort 2 wort 3 wort. | | | | It may, perhaps, be objected, that, by a long boiling of the last worts, the rough and austere parts of the hops may be extracted, and give a disagreeable taste to the liquor; but it should be observed, this only happens, either in beers to be long kept, or in such as are brewed in very hot weather. In the first case the roughness wears off by age, and grows into strength, and in the last, it is a check to the proneness musts have in such seasons to ferment. One observation more is necessary under this head; most coppers, especially such as are made in London, and set by proper workmen, waste or steam away, by boiling, about three or four inches of the contained liquor, in each hour. The quantity wasted being found on trial, and knowing how much water the copper holds upon an inch, what is steamed away by boiling in each brewing, may easily be estimated. SECTION VIII. _Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing._