30-3/4 Length { Boiling by page 228 { 1 wort 1 hour 1/2 or 5 inches. 5-1/4 { 2 wort 3 hours or 9 inches. 15 waste water page 231 ---- 51 barrels; whole quantity of water to be used. And by page 191 we find the heat of the first extract to be 154 degrees, and the heat of the last 174 degrees. The other brewing, of which I purpose to lay down the process in this treatise, is one for brown beer or porter of 11 quarters of malt, to be brewed on the 20th of February. By page 150 the medium heat of the air at } this time is } 40 degrees. By page 174 the malt for this purpose } should be at } 130 degrees. By page 209 the quantity of hops is 12 pounds per quarter. The length I would fix for this liquor, according to the excise gauge without the bills of mortality, is 2 barrels and 4 pins from a quarter, or from the whole grist 27 barrels 1/2. See page 219. By page 222, the inches required, in a copper, such as I have specified page 221, to bring out this length at 3 worts, are 31 above brass. The state of this brewing, so far as we have considered it, is therefore 11 quarters malt dried to 130 degrees, 132 pounds of hops for 27 barrels 1/2 to go out at 31 inches above brass. 27-1/2 barrels the length, { boiling by page 228. { 1 wort 1 hour or 4 inches. { 2 wort 2 hours or 6 inches. 8-1/4 { 3 wort 4 hours or 12 inches. 18 waste water page 231 old ------ malt 1-5/8 per quarter. 54 barrels, whole quantity of water to be used. And by page 177 we find the heat of the first extract to be 155 degrees, and the heat of the last extract 165. SECTION IX. _Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these._ That the whole quantity of water, as well as that of heat required, ought not, in any brewing, at once to be applied to the grist, is obvious, both from reason, and from the example of nature, who, in forming the juice of the grape, divides the process, and increasing successively both the moisture and the heat, gives time to each degree to have its complete effect. A division of the water and heat to form malt liquors is equally necessary, but previous to this division the following general rules may be laid down. The grist, if possible, is at no time to be left with less water than what will cover the malt, to put all its parts in action. In the first mashes for strong beer, an allowance is to be made for nearly as much water as the grist will imbibe; and, lastly, the whole quantity of water used in brewing should be divided, in a proportion analogous to that of the degrees of heat.