1857 The Bordeaux wine and liquor dealers' guide

90

A TREATISE ON

cannot be commenced until the water for the last mashing is removed. In some cases the worts are brewed separately, thus producing 2 or 3 qualities of beer, viz: Bill'<»UJ ak ur 1Wut, beer, and talJle beer. No sooner has the boiling commenced than the hops may be added, and the boiling continued for 2 or 3 hours or more. In some breweries the ale is boiled , for several hours, and in Belgium it is said that this is even continued for 10 or 12 hours, but too much boiling drives off the fiavor of the hops. In general, two hours' good boiling will be found sufficient. In small brewing the first wort should be sharply boiled one hour, .and the second two hours. But if intend– ed for bce.r of long keeping, the time should be extended half' an hour. The hops should be strained from each preceding wort, and returned into the cop– per with the succeeding one. ;Between the boilings the fire should be damped with wet cinders, and the copper door set open. For small beer, only half an hour is necessary for the first wort, one hour for the second, and two hours for the third. It is reckoned that l- to n part of the wort is dis– sipated in steam, during the process of boiling; but this must of course depend altogether on the evapo rative power of the boiler, and the length of time the boiling is continued.

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