The first of these, which implies keeping pale strong and keeping pale small beers to become spontaneously fine, are best brewed with two worts and four mashes, to allow for what is imbibed by the grist, and what is steamed away during the first part of the process, four sevenths of the whole of the water employed, and consequently a like proportion of the number of the degrees which constitute the difference between the first and last heats of the whole brewing, are required for the first wort, and the remainder to the last or second. The proportion as to the water is permanent, but having now only a division of heat in a progressive state, for the temperature to be given to the extracts, to put in practice the principles laid down in pages 64, 65; the first wort, however, composed of several mashes, must be of one uniform heat, though less than that of the second, whose extracts, though more powerful, must, notwithstanding, be of equal heat among themselves. According to the rules laid down in section 8, the whole quantity of water requisite for a guile of keeping pale strong, or keeping pale small beer, is fifty-one barrels. In page 171, we found, including the heat lost at the time the extract separates from the grist, the first heat to form this process to be 144 degrees, and the last 158 degrees; the quantity of water, and the difference between these two degrees, are required to be divided in such proportions as are best applicable to the purpose we intend. Water 51 Barrels, multiplied by 4 ---- Divided by 7) 204 ---- Gives 29 Barrels for the first Wort, and this deducted from 51, Leaves 22 Barrels for the second Wort. The twenty-nine barrels, equally divided between the two first mashes, is fourteen barrels and a half for each; and the twenty-two barrels, equally divided between the two last mashes, is eleven barrels for each. The last heat for pale keeping beers is 160 degrees. And the first is 146 degrees. ---- Their difference is 14 This, as above, multiplied by 4 ---- And divided by 7) 56 ---- Leaves 8 degrees. the proportion to be allotted to the first wort, and 6 degrees, the remainder, to the last, in a regular progressive state; the elements for this brewing would stand as under. Malt’s Value of Whole First Second Third Fourth dryness. hops. medium. mash. mash. mash. mash. Degrees 119 3 138 146 154 157 160 Barrels 14-1/2 14-1/2 11 11