1868 The complete Practical Distiller

FRENCH METHOD OF MALTING.

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and apt to burn, in spite of all precautions that might be taken to prevent this accident. This method is the only one used in France and Bel- gium, notwithstanding the inconvenience attached to it. There is another method followed in England and Ger- many, by which the distillation of pastes, or lobs, is avoided ; but whether it necessitates more labour or not, remains a question. Both the French and English me- inods will be given, and then every one can judge for themselves which possesses the most advantages. FRENCH METHOD. Let it be supposed that the quantity of corn made use of is 100 kilogrammes.* This grain, being mixed in the proportion of 80 kilogrammes of rye to 20 of malt, is ground into coarse flour; then deposited, with 2 or 3 kilogrammes of chaff, in a fermenting back containing 12 The steeping is effected by pouring on the meal 3 hectolitres of water at about 110°; then it is mashed with 4 hectolitres of warm and cold water, mixed in such proportion as to give to the mass, after the brew- ing is over, a temperature of from 145° to 155°. The tub is covered up, and left to itself for three or four hours. At this period it is filled to within 6 or 8 inches with warm and cold water, mixed in such proportions as to give to the mixture a temperature of about 77° ; 1 litre of good yeast is then added. A few hours after the ferix>T\iation commences, and proceeds through its various * The French weights and measures are here made use of, as well as in some other parts of this work ; their value in English may bo ascertained by referring to most any of the arithmetics. hectolitres.