To determine, with precision, the quantity of cold water to be added to that, which is brought to the boiling point, (an act by the brewers called _cooling in_) it is necessary to know, what proportion a quarter of malt bears to the measure of a barrel of water. Several operations will be found requisite to come to this knowledge; viz. to take several gauges of different brewings, more especially in the first part of the process; to be well acquainted with the degree of dryness of the malt used, the heat of the first extract, and the quantity of liquor the mash tun holds upon every inch; to find out what degrees of expansion are produced by the different degrees of heat in the first mash, how much less water the mash tun holds upon an inch when hot, than it does when cold, what quantity of water is lost by evaporation, and in what proportion at the several terms of the process. In order to put this in practice, the gauges of the following brewings were taken. 5 quarters of malt dried to 125 degrees. B.[28] F. G. The quantity of water used for the first } mash was } 12 2 3 The malt and water gauged together in } the mash tun just before the tap was } 25, 00 inches. set } Allowance for the space under the false } bottom boards of the mash tun, as near } 0, 66 inches. as could be computed } The goods gauged in the mash tun, after } the first tap was spent } 15, 41 inches. B. F. G. First piece gauged in the copper 8 0 2 ━━━━━━━━━━━━ B. F. G. The water employed for the second mash } was } 12 2 3 The grist gauged with this water just } before the tap was set } 30, 62 inches. And just after the tap was spent 15, 63 inches. B. F. G. The first wort consisting of these two } pieces gauged in the copper } 21 2 0 ━━━━━━━━━━━━ B. F. G. The water used for the third mash was 8 3 6 Just before the tap was set the grist } with this gauged in the mash tun } 24, 60 inches And just after the tap was spent 15, 20 inches. ━━━━━━━━━━━━ B. F. G. The water used for the fourth mash was 8 3 6 The mash gauged just before the tap } was set } 24, 60 inches. And just after the tap was spent } 15, 16 inches. The heat of the first extract was 136 degrees, to which adding two degrees, for what is lost by the tap spending, the true heat of the mash is 138 degrees.