to be proportioned in the first wort, and 8 degrees, the remainder of the 20, to the second wort, in a regular progressive state: the elements for this brewing are: Malt’s Value of Whole First Second Third Fourth dryness. hops. medium. mash. mash. mash. mash. Degrees 130 2 148 154 166 170 174 Barrels 14-1/2 14-1/2 11 11 ╰━━━v━━━╯ ╰━━v━━╯ First wort. Second wort. The quantity of water used for brewing small beer is in proportion to the largeness of the grist, and the price of the grain; this admitting of almost an endless variety, it is needless to pursue it: but the dryness of the malt, the value of the hops, the medium governing the processes, and the heat of the extracts being fixed, and constant degrees of heat in proportion to that of the air, I have constructed the following table, which will be found useful to the practitioner in every season of the year. Heat of Malt’s Value of Whole First Second Third Fourth air. dryness. hops. medium. mash. mash. mash. mash. 35 122 1 135 138 150 154 158 40 124 1 137 140 152 156 160 45 125 1 140 145 157 161 165 50 127 1 143 149 161 165 169 55 129 1-1/2 146 152 164 168 172 60 130 2 148 154 166 170 174