Though beers and ales are divided into strong and small, this division regards only the proportion of the vehicle, and not that of the constituent parts. The same means, as to the heat of the extracts, must be employed, to form small beers, capable of preserving themselves sound for some time, as are used to make strong drinks: for though a small liquor possesses more aqueous parts, the oils and salts of the malt are only more diluted, not altered in their proportions, and this causes but a very small difference in the duration of the liquor. It now remains to apply these rules, deduced from the theory, to the several sorts of malt liquors, which answer to the four modes of extraction, just before laid down. The first and most perfect is, when the malt is chosen of such dryness, and the extracts made with such heats, as give the beers an opportunity of being improved by time, and slow fermentations, to become spontaneously bright and transparent. Under this head, may be comprehended all _pale keeping strong_, and all _pale keeping small_ beers. From its name, regard must be had to the color of the malt, and such only used, as is dried the least, or by 119[15] degrees of heat. The hops should likewise be pale, and their quantity used in proportion to the time the drink is intended to be kept; suppose, in this case, it is 10 months, 10lb. of fine hops, for every quarter of malt, will be required. The highest degree of heat, or rather the medium of the highest dryness in malt, with the mean heat of the several extractions, to admit of spontaneous pellucidity, we have seen in the foregoing table (page 124) to be 138 degrees, and this medium is chosen, as it answers not only the intent of long keeping, but of brightness also. From the medium degree of the malt’s dryness, and of the heat of the extracts, to determine the heat of the first and the last extract, and the value in degrees of the quantity of hops to be used, for brewing pale strong and pale small beers, intended to be kept about ten months before they are used, and expected to become self-transparent. 119 Malt’s dryness. —--- 138 Mean of malt’s dryness, heat of extracts, and value of hops. 3 Degrees, value of 10 lb. of hops. ----- 135 Mean of malt’s dryness and heat of extracts. For the first liquor. 135 As before. 3-1/2 Half the number of the constituent degrees, answerable to 138 degrees, the mean heat of the whole process, to be subtracted[16]. ------- 131-1/2 Degrees governing the first extracts. ------- 119 Malt’s dryness. 144 First rule to discover the heat of the first extract. ------- 263 ------- 131-1/2 As above. ------- For the last liquor.