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Porter Brewing for Families

To make this beverage, three sorts of malt are required, namely: pale, brown, and blown malt. The peculiar flavor of this liquor is given by the brown and blown malt, and no other material or ingredient whatever is required different from other sorts of beer. The mixture of malt may be composed of half pale or amber, and half brown malt; or, take for a hogshead, 4 bushels of pale or amber malt, 2 of brown, and 14 pounds of patent blown malt, and 6 pounds of the best brown hops. These proportions will make excellent porter, but the following may be used for a second-rate quality:-24 bushels of amber, 14 bushels of brown malt, and 4 pounds of hops, with sufficient burnt sugar (see No. 694) to give the desired color; or it may be brewed with all amber malt, using but for porter, 5 cr 6 pounds, and for bitter blown malt, or sugar coloring, instead of ale, about 8 or 10 pounds; but in all cases the brown malt. The water for mashing care should be taken that the hops are of the must be lower than for beer or ale, and Le best quality. The private brewer will find reduced to 164 or 166 degrees for the first about pound of raspings of quassia equiva- mash, according to the instructions already lent to 6 pounds of hops for preserving ale laid down. All the processes are conducted and imparting a pleasant bitter. Beer brewed the same as for beer or ale, with this exfor immediate use may be made from all pale ception, that blown malt is boiled with the malt, as it is more readily fermented than that wort in a copper, and the second malt, if from the browner sorts. It will not keep so boiled separate, should be boiled violently well, and may be brewed almost in the hot- for 2 or 3 hours; and as there is generally test weather, as it need not be cooled below but one quality of porter, the two kinds of 70 or 75 degrees. A mixture of pale and wort are run together into the tun. 28 galamber malt should always be used for keeping lons of cold water may be run into the tun beer, and the wort cooled down to 60 or 70 for table porter, which should be managed degrees before it is put into a state of fermen- as table beer. If the color is not sufficiently tation; hence, from Autumn to Spring, or the high it may be heightened by using a pound months of October to March, have ever been deemed the most favorable months for brewing the best malt liquor, the former being considered the most fitted, as the beer has so many cold months immediately succeeding, for it to ripen and grow fine in; besides, it of Spanish liquorice with the wort in the boiler, or by the addition of burnt sugar (Caramel, see No. 694.)