The first and second wort ought to have two thirds of the water; the first wort two thirds of this quantity, the second the remainder of this, and the third wort one third part of the whole. Porter or brown beer is the sort of drink, in which this division is most commonly observed. Let the whole quantity of water to be used be that of the brewing, of which the elements have been laid down, (page 233) or 54 barrels. 54 2 ---- 3) 108 ---- 36 2 ---- 3) 72 ---- 24 Barrels of water for the first wort. 12 Barrels for the second wort. 18 Barrels for the third wort. ---- 54 ---- The last degree for this drink is, with malt dried to 130 degrees, 165 Degrees. The first, as per page 178 155 Degrees. ---- Their difference 10 Degrees. 2 ---- 3) 20 ---- 7 2 ---- 3) 14 ---- 5 Heat of first wort. Five degrees to be proportioned in the first wort, and these deducted from 7 degrees, the number allowed for the first and second wort, there remains two degrees for the second wort; and seven degrees deducted from ten, the whole difference, leaves three degrees, to be proportioned in the third and last wort. A grist of eleven quarters of malt is too large, to admit of the water allowed for the first wort to be equally divided between the first and second mash; therefore, rather than use the whole 24 barrels in one mash, a sufficient quantity only must be applied to the first mash, both to work it, and to get as much of the extract to come down, as will save the bottom of the copper it is to be pumped into. By this management, there will be enough left to form the second extract with, or what by the brewers is termed the piece liquor. The exact quantity of water the first mash should have, might be referred to the following section, but the order we have laid down, will excuse our anticipating thereon. It has been found, and will hereafter be proved, that a volume of eleven quarters of malt, dried to 130 degrees, is equal to 6,32 barrels of liquid measure, that malt in general requires twice its volume of water to wet it, and this quantity of water is retained after every tap is spent.