35 120 1/2 138 147 167 40 120 3/4 138 146 167 45 120 1 138 146 166 50 120 1-1/2 138 145 165 55 120 1-1/2 138 145 165 60 120 2 138 144 164 In summer time, it is sometimes thought better to brew this drink with malts more dried; for conveniency sake, I here insert two examples. Heat of Malt’s Value of Whole Heat of Heat of air. dryness. hops. Medium. first mash. last mash. 60 122 2 138 142 162 60 124 2 138 140 160 For the management of small beer made after amber, see page 197. Thus having shewn how to ascertain the quantities of the malt, the hops, the water, and the heat to be used, and to proportion them to each other, as the good or bad properties of beers arise from the extracts, and fire is the governing agent, we must now seek the means to administer the right portion of heat, and so to temper the water that is to form the extracts, as not to be disappointed of our intentions. In the calculations made for this purpose, not only the water in the copper, but the value and effect of the grist, as to heat and cold, must be considered. SECTION X. _An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure._ The gallon, by which malt is measured, though less, is nearly of the same capacity with that, which is used for beer or water. The quarter of malt, contains 64 gallons of this measure, and the barrel, within the bills of mortality, according to the gauges used by the excise, contains 36 gallons, but without the bills, 34; though the first quantity is the measure for sale throughout the kingdom. Hence it would appear, that proportioning the grain to the barrel of water would be no difficult undertaking. This however is so far from being the case, that, after having made use of several calculations to help us to the true proportions, we shall find, they want the corroborating proofs of actual experience, to be entirely depended upon. The ultimate parts of water are so very small, as to make this, as well as all other liquids, appear to the eye one continued uniform body, without any interstices. This cannot be said of malt laying together either whole or ground; there are numbers of vacancies between the corns, when whole, and between the particles when ground, but for our present purpose the volume occupied by any quantity of malt is properly no more, than the space which would be occupied by every individual corn, either whole or cut asunder, were they as closely joined together as water.