The more the malt has been dried, the larger the interstices are between its parts; the quantity of water it admits will consequently be greater than what is absorbed by such as is less dry. More of this last malt will be necessary to make a volume, equal to that of the barrel of water; and every different degree of dryness must cause a variety in this respect. It will therefore be proper to repeat the operation with a high-dried grist. Gauges of a brewing of eight quarters of malt dried to 140 degrees. B. F. G. The water used for the first mash, 11 2 4 Malt and water gauged together in the } 26,25 Inches. mash, just before the tap was set, } Allowed for the space under the false bottom } 0,66 Inches. of the mash tun, } Goods gauged in the mash tun after the } 22,36 Inches first tap was spent, } B. F. G. First piece gauged in the copper, 5 0 0 ━━━━━━━━━━━━ B. F. G. The water for the second mash was 11 2 4 The mash gauged just before the tap was set, 35,70 Inches. Just after the tap was spent, 22,19 Inches. B. F. G. The wort made of these two pieces } gauged in the copper, } 17 0 0 ━━━━━━━━━━━━ B. F. G. The water used for the third mash was 8 3 6 The mash gauged just before the tap was set } 31,10 Inches. And just after the tap was spent, 21,77 Inches. ━━━━━━━━━━━━ B. F. G. The water used for the fourth mash was 8 3 6 The mash gauged just before the tap was set } 30,50 Inches. And just after the tap was spent 21,60 Inches. The heat of the first extract was 142 degrees. Now, by the table of expansions (page 256). G. If 8,05 7,0 20,25 of cold water, upon 700 an inch in mash tun. ------- 8,05)1417500(17,60 will be the real 805 quantity of water ----- upon an inch in the 6125 mash tun, when heated 5635 to 142 degrees. ----- 4900 4830 ----- 700