The Theory and Practice of BrewingCombrune, Michael
Science
The Theory and Practice of Brewing
Combrune, Michael
Brewing
The time of the day, in which the first extract is made, becomes
another consideration; for as 8 o’clock in the morning is the time
of the medium heat in the whole 24 hours, the other hours will give
different degrees. When a first mash is made about 4 o’clock in the
morning, the following table shews the difference between the heat at
4 and 8; that of the other hours, in the like case, may be learned by
observation. It has been observed, that, in the cold months, from the
sun’s power being less, the heat of the day and night are more uniform,
and also that the coldest part of the 24 hours is about half an hour,
or an hour before sun-rising. I have judged it convenient to place, in
the same table, the several incidents affecting the first extract.
INCIDENTS _occasioned by the air affecting the heat of the
first extract, to be noticed more particularly, when small beer is
brewed, as the quantity of water is then greatest, and the mash more
susceptible of its impressions_.
Morning at 4 o’clock*
January 0 Utensils, for want of being
used, in 24 hours
February 0 lose 4 degrees of heat,
equal to half an inch of
March. 2 cold water.
Malt, which has been
April 4 ground 24 hours, imbibes
moisture equivalent
May 6 to half an inch,
which lessens the heat
June 8 by 4 degrees.
The difference between
July 10 the actual heat of the
air, and that naturally
August 8 expected is to be allowed
in proportion of
September 6 8 degrees to one inch
cooling in.
October 4 Malts, from having been
long kept, or old,
November 2 become considerably
slacked.
December 0
* Colder by so many degrees than at
eight o’clock in the morning.
Before we quit this subject, it may not be improper to observe,
that, in the hottest season, and in the hottest part of the day, the
difference between the heat of the air in the shade, and that in the
sun’s beams in and about London, is nearly 16 degrees, and also that
cellars or repositories for beers, are, in winter, generally hotter by
ten degrees, than the external air; and in summer, colder, by five.
SECTION II.
_OF GRINDING._
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