135 As before. 3-1/2 Half the number of the constituent degrees, to be ------- added, to find 138-1/2 The degrees governing the last extract. ------- 119 Malt’s dryness. 158 First rule to discover the heat of last mash. ------- 277 ------- 138-1/2 As above. ------- The elements for forming pale strong and pale small beers, intended to be kept, are therefore as follows: Malt’s Value of Whole First Last dryness. hops. medium. heat. heat. 119 3 138 144 158 2 2 heat lost at the time the extract separates from the grist. The proof of this is as follows: 144 Heat of the first extract. 158 Heat of last extract. ------- 302 ------- 151 Mean heat of extracts. 119 Malt’s dryness. ------- 270 ------- 135 Mean heat of Malt’s dryness, and of heat of extracts. 3 Value of hops. ------- 138 Whole mean given as above. ------- It is necessary to add 2 degrees to the heat of every mash, such being the mean of 4 degrees, constantly lost in every extract, at the time they are separated from the grist, and exposed to the impressions of the air. The second mode of extraction is, that, in which every advantage which can be procured from the corn, from art, and from time is expected; this produces such drinks, as cannot become spontaneously pellucid, but require the help of precipitation. The improvement, which every fermented liquor gains by long standing, is very considerable; the parts of the grain, which give spirit to the wine, being, by repeated fermentations, constantly attenuated, not only become more light and pungent, but more wholesome. If, in order to give to beers more of the preservative quality, greater quantities of oils are extracted, in proportion to the salts, transparency cannot take place; but, when the heat employed for this purpose does not exceed certain limits, this defect may easily be remedied, and the drink be fined by precipitation; as time enables it to take up part of the very oils, which at first prevented its transparency, it will, by long standing, and by precipitation, become both brighter and stronger. Where the demand for a liquor is constant and considerable, but the quantity required not absolutely certain, it ought to be brewed in such manner that time may increase its merit, and precipitation render it almost immediately ready for use. These circumstances distinguish this class of extraction, and justify the preference given to _porter_ or _brown_ beer, which comes under the mode we are now treating of.