Mashing
The purpose of mashing is to convert as much of the flour of the malt as possible into sugar, so that the extract not be clear, it must be put gently back into the tun; and if the second running is not sufficiently clear, turn the tap again, and let it remain a few minutes before drawing it off; then turn the tap partially as before, and draw it off into the underback, which must be drawn from it may contain the greatest placed underneath to receive it. As the wort amount of saccharine matter which it is capa- runs out more slowly, the tap must be turned ble of giving. To accomplish this perfectly more fully, until the whole is nearly run out, will depend upon many contingencies-the and the bed of the grains looks dry; then heat of the water used in mashing, its quality, turn the tap, to prevent any more running whether hard or soft, the most perfect mixing off. While the mash is standing, the copper of the malt with the water, and the time of should be again filled with water, and heated their remaining together. High-dried malt to the required degree for the second mash; this does not produce so much saccharine matter should be ready by the time the first wort is as pale malt. On the proper temperature of drawn off; then, with a bowl or ladle, pour the liquor used will depend the goodness, over the top of the grains, as gently as possible, flavor, and clearness of the extract drawn. about half as much water as for the first; When too high, or near the boiling point, cover the mash-tun, let it remain about ten the flour of the malt will be set, form- minutes or a quarter of an hour, and draw it ing a kind of paste or starch, and the extract off as before, pouring back the first runnir g obtained will be little better than water. The until it is fine. The wort from the first surface of the grains after the mashing process mashing is always the best and richest in is concluded will be covered with specks of saccharine or sweet matter. The proportion white meal. The same appearance also shows of wort to be obtained from cach lushel of itself when unmalted corn has been mixed malt depends entirely on the proposed strength with the malt. If the temperature be too of the liquor required. To ale or beer of a low, the wort will be poor and devoid of superior kind the produce only of the first strength, because the heat of the water is not mashing should be used. For ordinary or usual drinking ale, take the produce of the be cooler), draw it off into the fermenting first and second mashings, mix them well, tun, without disturbing the sediment at the and ascertain the gravity by a saccharometer. bottom, which gives the ale or beer a dis- This is an instrument used by brewers for as- agreeable taste. This is always observed by certaining the strength of wort; it is similar the Scotch brewers, but others consider that in principle to the hydrometer, but its scale it feeds the beer, which it certainly does, and denotes the pounds per barrel m excess of the always use it; for whether it is the oleaginweight of a barrel of water. The barrel or ous quality of the hops, or the gluten ex- 36 gallons of water weighs 360 pounds; and, tracted from the malt, which is precipitated in examining a quantity of wort, if the sac- by the boiling, it cannot be of any injury to charometer marks 60, it means that a barrel the wort. If it is the first, it is of essential (36 gallons) of the wort would weigh 60 pounds service to give the full flavor of the hops. more than a barrel of water, or 420 pounds. In each case it will be thrown off in the It is a sort of specific gravity, in which 360 working. is the unit instead of 1000; from which it 861. Fermentation. 3 pints good white can be seen that a saccharometer gravity of fresh yeast will be about the quantity required 420, as compared with 360, would be the same to work a hogshead of beer; but in larger as 11663 true specific gravity as compared with brewings this will depend on the quantity 1000. Some brewers express the strength of there is in a body, the gravity, and heat of their wort by the whole weight of a barrel, the atmosphere-thus, the lower the gravity, others use only the excess of weight; thus, in the greater the bulk, and the warmer the the example above, some would call it wort weather, the less yeast must be used in proof 420 pounds, others would say 60 pounds; portion to work it, and vice versa. 3 pints either way is plain; the figures showing being sufficient for a hogshead, a gallon will which plan is adopted. The usual limit for work 4 or 5 hogsheads in a body of the same ale or beer is from 50 to 60 pounds, and for a very strong ale from 90 to 120 pounds per barrel. That made at the first gravity will be a brisk, lively and sparkling drink; but the last will be more heavy and glutinous, and can only be imperfectly fermented.