174 Heat of 4th mash. 174 Heat of 4th mash. 60 Heat of air. 166 Heat of goods. ------ ----- 114 8 11,00 Barrels of water 1026 Volume of goods. ------ for 4th mash. ----- 11400 48 114 16 ------ 80 125400 ------- 8208 8208 ------ 152)133608(879 Barrels to be made to boil out of the 1216 quantity of water allowed for the ------ fourth mash. 1200 1064 ----- 1368 1368 ----- The liquors of this brewing of common small beer, when the mean heat of the air is 60 degrees, must therefore be ordered in the following manner (the incidents hereafter to be noticed, excepted.) 1 Liqr. 2 Liqr. 3 Liqr. 4 Liqr. Lengths of liquors, 14-1/2 14-1/2 11 11 ------ ------ ------ ------ Boiling water; barrels, 11 11-1/2 8-1/2 8-3/4 Cold water; barrels, 3-1/2 3-1/4 2-1/2 2-1/4 ------ ------ ------ ------ 14-1/2 14-1/4 11 11 ------ ------ ------ ------ The heat of the first mash for the 11 quarters of brown beer, was 157 degrees, (see page 245) and after the parting of the extract from it, 153; the volume of the grist, in its dry state, was valued at 6,32 barrels of water, (see page 268) but, for the reasons before mentioned, it now occupies three times that space, or 18,96 barrels. The air is supposed to continue at 40 degrees, and the length and heat to be given to the different mashes, were determined as follows: (see page 245.) Degree of heat, 157 158 162 164 165 Barrels of water, 16 8 12 9 9 Liquors; 1st 2d 3d 4th 5th ╰━━v━━╯ ╰━v━╯ ╰━━━v━━━╯ 1 wort. 2 wort. 3 wort. _Second Mash of Porter, or brown strong._ 212 Boiling water. 40 Heat of air. --- 172 158 Heat of 2nd mash. 153 Heat of the grist or goods. ---- 5 1896 Volume of goods ---- 158 Heat of 2nd mash 30 40 Heat of air 45 ---- 40 118 5 8,00 Barrels of ------ ------ water. 9480 94400 9480 ------ 172)103880(6,03 Barrels of water to be made to boil for 1032 the second mash. ------ 680 516 ---- _Third Mash._