1857 The Bordeaux wine and liquor dealers' guide

102

A TREATISE ON

ing," is performed a second time, with a fresh por– tion of hot water, and after a like interval, is again drawn off. This process is repeated several times, until the density of the mixed worts becomes adapt– ed to the quality of the ale required. Usually eight or ten " spargings" are employed, the latter at about 5° or 10° cooler than the first. The skilful brewer so divides his water that it may produce a wort of the proper gravity ; but when a very strong one is required, the latter "sparges" are used for table beer, or as water for mashing a fresh quantity of malt. In this way, 1 quarter of malt will yield full 81 lbs. of extract. The wort is next boiled, with 4 lbs. of hops to every quarter of malt, and after– wards cooled down to 50° before adding the yeast. The latter must not exceed half a gallon for every 100 gallons of wort. The fermentation now com– mences and proceeds slowly, and in some brewings is accelerated by rousing up twice a day. Should more yeast be absolutely required in a few days, a litfle may be added. The fermentation gene– rally continues for 15 to 20 days ; and the ale is not cleansed before the degree of attenuation does not exceed t lb. per diem, and not more than ! of the original gravity of the wort remains. This process is then performed by drawing off without skimming. As soon as the fermentation is finished, the ale is put

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