But more exactly, to imitate the fermented liquors formed by nature, our first wort, answering to the germinating part of her process must be of one uniform heat in the extracts, as must likewise our second wort: (See page 165) the mean, then, of the progressive heats of the first wort will be that which must be applied both to the first and second mashes, and the mean of the progressive heats of the second wort, that which must direct the third and fourth mashes; from whence are deduced _Elements for forming keeping pale strong and keeping pale small beers._ Malt’s Value of Whole First Second Third Fourth dryness. hops. medium. mash. mash. mash. mash. Degrees 119 3 138 150 150 158-1/2 158-1/2 Barrels 14-1/2 14-1/2 11 11 First wort. Second wort. That this method of applying the heats to the mashes corresponds to the medium heat which is to govern the whole process, the circumstances required in page 165, the following operation will prove. 29 Barrels, the first wort. Heated to 150 ---- 1450 29 ---- 4350 ---- 22 Barrels, the second wort. Heated to 158-1/2 ------ 11 176 110 22 ------ Whole 3487 quantity 4350 of water, ------ Barrels 51 )7837( 153 The mean heat of the 4 mashes. 51 2 Deducted for the heat lost at the ---- ---- tap. 273 151 Heat of the tap’s spending. 255 119 Malt’s dryness. ---- ---- 187 270 153 ---- ---- 135 Mean heat of Malt’s dryness and of the extracts. 3 Value of hops. ---- 138 Mean heat of the whole process. ---- Admitting of the necessary variations in the medium heats which are to govern processes for different purposes, and of those in the number of degrees forming the constituent parts of the must, in proportion as the drinks are to be formed, either to become spontaneously fine, or made so by precipitation, or intended for a longer or shorter duration. This rule will be found universally true, when beers are brewed with two worts: but when, for the benefit of the drink, or on account of the smallness of the utensils, as is often the case, when the second mode of extraction is put in practice, we are obliged to carry on the process with three worts, these proportions must necessarily be altered, and the following have, in this case, been found most advantageous.