1903 The still-room by C. Roundell

The Still-Room

proper thermometer, and not guessed, as that way many disasters lie. Spring and autumn are the seasons most suited for brewing, as at other times it is difficult to keep the temperature within the proper limits. Four bushels of ground or bruised malt are placed in a wooden " mash tun," and twenty-two gallons of

BARNETT AND FOSTEr's SPILE-DRAWER.

70° F. are added thereto.

water at a temperature of 1

This

for half an hour, and then

well stirred

is

70° F. are added,

another eighteen gallons of water at 1

and the stirring is continued for half an hour longer. Cover the mash tun for a couple of hours, and then draw off the infusion or wort through a hole in the bottom, protected by a strainer, so that the malt itself remains behind in the mash tun. Next add to the malt thirty gallons of water at 185° F. Stir for half an hour, let it stand for an hour, and then draw off as before. Next add eighteen gallons of water at 200° F. to the malt, stir for ten minutes, and draw off 74