1857 The Bordeaux wine and liquor dealers' guide

89

MANUFAC'ITRING AND ADULTERATING LIQL'ORS.

and allowed to stand for half an hour, when it is run off in the same manner as before, and the malt allowed to drain. The worts are now ready for boiling. In some cases, only the first and second mash is used for strong beer, and the third kept for the table, or as water to mash a fresh quantity of malt with. In Scotland the brewer only mashes once, and after– wards mashes his malt by frequent showers or "sponges " of water, by which he gets a wort of greater strength in proportion to its quantity. In operating as above, the average temperature of the mash is 145°, of the second 170°, and the third 180°. In winter the mean temperature may be reckoned 6° or 7° lower. A quarter of malt in this way will produce a specific gravity by the saccharometer of 1.234, or equal to 84 lbs of extract. It is calculated that 32 gallons of the water employed in the wash– ing remain in the grains, after the wort is drawn off. II. Boiling.-The wort is next transferred to the copper, and heated to the boiling point as soon as possible. In large breweries where several cop– pers are employed, the first mash is no sooner run into the underback, than it is transferred to the wort copper and immediately boiled, and the successive mashings added as soon as drawn off; but, in smaller houses, where there is only one copper, the boiling

Google

Digitized by