6,32 Barrels, volume of the 11 quarters of malt. 3 ------ 18,96 6,32 ------ 12,64 Barrels of water imbibed by the grist, which, deducted from 24,00 Whole quantity of water allowed for the first wort. ------ Remains 3) 11,36 Extract, which will be yielded from the first and second mash. 3,78 Length of the first piece, which is sufficient to save the copper. ------ 3,78 12,64 Quantity imbibed as above. ------ 16,42 Quantity of water for the first mash. 7,58 Quantity of water for the second mash. ------ 24,00 The elements of this brewing, as we have them (page 178) placed in a progressive state, will be as under, where the quantity of water allowed for the first wort is divided into two mashes, according to the circumstances just now taken notice of, where the second wort is formed by one entire mash, and the water allotted for the third wort is separated equally into two parts, for the two last mashes, and when the ten degrees of heat, the difference between the first and last heats employed, are as near as possible proportioned to the lengths of the worts. Malt’s Value Whole First Second Third Fourth Fifth dryness. of hops. medium. mash. mash. mash. mash. mash. Deg. 130 4 148 155 160 162 164 165 Barrels 16 8 12 9 9 But, for the reasons alleged in page 236, they admit of the following variation. _Elements for brewing brown beer or porter._ Malt’s Value Whole First Second Third Fourth Fifth dryness. of hops. medium. mash. mash. mash. mash. mash. Deg. 130 4 148 157-1/2 157-1/2 162 164 165 Barrels 16 8 12 9 9] ╰━━v━━╯ ╰━v━╯ ╰━━v━━╯ 1 wort 2 wort 3 wort. And, if proved as before, the same correspondence will be found with the medium governing heat.