A TABLE _shewing the quantity of malt of every degree of dryness, equal to the volume of one barrel of water, and of the mean weight of one quarter in proportion to its dryness_. Excise gauge Excise gauge Degree of without the bills. within the bills. Weight in dryness. Volume of grain. Volume of grain. pounds. Barley 80 1,56 1,59 376 100 1,62 1,63 306 105 1,62 1,67 301 110 1,65 1,71 296 115 1,67 1,75 291 Malt 119 1,68 1,79 286 124 1,71 1,83 281 129 1,74 1,87 276 134 1,77 1,91 271 138 1,80 1,95 266 143 1,83 2,00 261 148 1,86 2,03 256 152 1,89 2,07 251 157 1,92 2,11 246 162 1,95 2,15 241 167 1,98 2,19 236 171 2,01 2,23 231 176 2,04 2,27 226 With a table thus constructed, it is very easy to reduce every grist to its proper volume of water. Suppose those of the brewings we have already mentioned; that of the small beer consists of 6 quarters of malt dried to 130 degrees, the proportion of which in the table is as 1,75 to 1. Quarter of malt. Barrel of water. Malt. Water. If 1,75 1 6 3,42. These six quarters of malt occupy therefore an equal volume with 3,42 barrels of water. A brown beer grist of 11 quarters dried to 130 degrees; the proportion of this in the table is as 1,74 to 1. Malt. Water. Malt. Water. If 1,74 1 11 6,32 The volume of these 11 quarters of malt is therefore the same with that of 6,32 barrels of water, and the whole being brought to one denomination, we are enabled to find the heat of the first mash; but the effervescence occasioned by the union of the malt and water must prevent this calculation being strictly true, the consideration of which shall take place hereafter. The circumstances are different in the other mashes: the waters used for these, meet a grist already saturated, and the volume is increased beyond the quantity found for dry malt. The quantity to be allowed for this increase cannot be determined by our former calculations, and new trials are to be made, in order to fix upon the true proportion.