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Brewing (To fit up a small Brew-house)

To fit up a small Brew-house.

Provide a copper holding full two-thirds of the quantity proposed to be brewed, with a gaugestick to determine the number of gallons in the copper. A mash-tub, or tun, adapted to contain two-thirds of the quantity proposed to be brewed, and one or two tuns of equal size to ferment the wort; three or four shallow coolers; one or two This proceeds on the supposition of two mashes for ale; but if only one mash is adapted for ale, with a view of making the table-beer better, then the copper and mash tun should hold one-third more than the quantity to be brewed.

The expenses of brewing depend on the price of malt and hops, and on the proposed strength of the article. eight pounds of good hops ought to make tw of the article. One-quarter of good malt and of good malt ond barrels of good ale and one of table-beer. The other expenses consist of coal and labor. and machinery, we give no description, because Of public breweries, and their extensive utensils books are not likely to be resorted to by the class of persons engaged in those extensive manufactories for information relative to their own particular business. To choose Water for Brewing.

Soft water, or hard water softened by exposure to the air, is generally preferred, because it makes a stronger extract, and is more inclined to ferment; but hard water is better for keeping beer, and is less liable to turn sour. Some persons soften hard water by throwing a spoonful of soda into a barrel, and others do it with a handful of common salt mixed with an ounce of salt of tartar.

To make Malt.

Put about 6 quarters of good barley, newly threshed, etc., into a stone trough full of water, and let it steep till the water be of a bright reddish color, which will be in about 3 days, more or less, according to the moisture or dryness, smallness or bigness of the grain, the season of the year, or the temperature of the weather. In summer malt never makes well; in winter it requires longer steeping than in spring or autumn. It may be known when steeped enough by other marks besides the color of the water. The grains should be soft enough to be pierced with a needle, but not to be crushed between the nails. When sufficiently steeped take it out of the trough, and lay it in heaps, to let the water drain from it; then, after 2 or 3 hours, turn it over with a scoop, and lay it in a new heap, 20 or 24 inches deep.

This is called the coming heap, in the right management of which lies the principal skill. In this heap it may lie 40 hours, more or less, according to the aforementioned qualities of the grain, etc., before it comes to the right temper of malt. While it lies it must be carefully looked to after the first 15 or 16 hours, for about that time the grains begin to put forth roots, which, when they have equally and fully done, the malt must, within an hour after, be turned over with a scoop; otherwise the grains will begin to put forth the blade and spire also, which must by all means be provented. If all the malt do not come equally, but that which lies in the middle, being warmest, that what was outmost may be inmost; and thus come the soonest, the whole must be turned, SO must be turned, so malt is sufficiently come, turn it over, and spread it is managed till it be all alike. As soon as the it to a depth not exceeding 5 or 6 inches; and by the time it is all spread out begin and turn it over again 3 or 4 times. Afterwards turn it over in like manner once in 4 or 5 hours, making the hear deeper by degrees, and continue to do so for the space. of 48 hours at least. This cools, dries, and deadens the grain, so that it becomes mellow, melts easily in brewing, and separates entirely from the husk. Then throw up the malt into a heap as high as possible, where let it lie till it grows as hot as the hand can bear it, which usually happens in about the space of 30 hours. This perfects the sweetness and mellowness of the malt.

After being sufficiently heated, throw it abroad to cool, and turn it over again about 6 or 8 hours after; and then lay it on a kiln with a hair cloth or wire spread under it. After one fire, which must last 24 hours, give it another more slow, and afterwards, if need be, a third; for if the malt be not thoroughly dried, it cannot be well ground, neither will it dissolve well in the brewing; but the ale it makes will be red, bitter, and unfit for keeping.

To grind Malt.

To obtain the infusion of malt it is necessary to break it, for which purpose it is passed through stones placed at such distance, as that they may crush each grain without reducing it to powder; for if ground too small it makes the worts thick, while if not broken at all the extract is not obtained. In general, pale malts are ground larger than amber or brown malts.

Malt should be used within two or three days after it is ground, but in the London brew-houses it is generally ground one day and used the next.

A quarter of malt ground should yield nine bushels, and sometimes ten. Crushing mills or iron rollers have lately been used in preference to stones which make a considerable grit with the malt. On a small scale, malt may be broken by wooden rollers, by the hands.

Steel mills like coffee mills have also been used for crushing malt with great success.

To determine the Qualities of Malt.

First, examine well if it has a round body, breaks soft, is full of flour all its length, smells well, and has a thin skin; next chew some of it, and if sweet and mellow, then it is good. If it is hard and steely, and retains something of a barley nature, it has not been rightly made, and will weigh heavier than that which has been properly malted.

Secondly, take a glass nearly full of water; put in some malt, and if it swims, it is good, but if any sinks to the bottom then it is not true malt.

Pale malt is the slowest and least dried, producing more worts than high dried malt, and of better quality. Amber colored malt, or that between pale and brown, produces a flavor much admired in many malt liquors. Brown malt loses much of its nutritious qualities, but confers a peculiar flavor desired by many palates. Roasted malt, after the manner of coffee, is used by the best London brewers, to give color and flavor to porter, which in the first instance has been made from pale malt.

To choose Hops.

Rub them between the fingers or the palm of the hand, and if good, a rich glutinous substance will be felt, with a fragrant smell, and a fine yellow dust will appear. The best color is a fine olive green, but if too green, and the seeds are small and shrivelled, they have been picked too soon and will be deficient in flavor. If of a dusty brown color, they were picked too late, and should not be chosen. When a year old, they are considered as losing one-fourth in strength. To determine the Proportion between the Liquor boiled and the Quantity produced.

From a single quarter, two barrels of liquor will produce but one barrel of wort. Three barrels will produce one barrel and three quarters. Four barrels will produce two barrels and a half. Five barrels will produce three barrels and a quarter.

Six barrels will produce four barrels. Eight barrols will produce five barrels and a half, and ten barrels will produce seven barrels, and so on in proportion for other quantities.

To determine the Heats of the Liquor or Water for the First and Second Mashes on different kinds of Malt.

First Mash. For very pale malt turn on the liquor at 176° Fahr. For pale and amber mixed, 172°; all amber, 170°; high-colored amber, 168°.

An equal quantity of pale, amber, and brown, 160°. If the quantity of brown is very dark, or any part of the grains charred by the fire upon the kiln, 155°.