on, but in ale you should work it low in order to get the sweets off.
This ale should be carefully filled as it works and closely attended to
until done working; then put into each cask, if of a large size, two
handfuls of spent hops, that have been previously cooled, and but a
short time boiled; then bung down, and it will be fit to send out.
_Windsor Ale, brewed on a large Scale._
This ale has experienced so great a demand in London and its vicinity
for a few years back, as materially to affect the London pale beer
brewery; it is a liquor better calculated for winter than the summer
season. The London brewers have been induced to brew on the same
principle, and in many instances they exceed the original. Here follows
the London process for brewing this kind of beer, which, I apprehend,
will be well worth the American brewers' imitation, as good ale is a
species of malt liquor rarely met with in this country.
200 Bushels of Pale Malt.
224 lb. of Hops.
40 lb of Honey.
4 lb. of Coriander Seed, ground.
2 lb. of the Grains of Paradise, ground.
65 Barrels Cleansed.
Procure your hops of the best quality, rub them in one or more large
tubs, pour cold water on them in sufficient quantity to wet them all
over, and so let them infuse till the next day, which should be the day
on which you brew. When your first copper has just boiled, run a
sufficient quantity of water into your mash tun for your first mash;
and when this has cooled down to 176 degrees, run in your malt slowly,
and mash well for one hour and a quarter; after which, let your mash
tun stand two hours, run down smartly and fine; keep your mash tun
close covered from the time you have done mashing till you begin to set
tap; give your second mashing liquor at 186, mash one hour, stand one
hour, run down as before; give your third liquor for the last mash at
160, mash one hour, stand one hour run down as before; divide these
three worts into two parts, boil your first copper one hour, putting in
your ingredients with your hops, save the 40 pounds of honey, which
should be reserved to be put into the copper a few minutes before
striking off; rouse your copper well at the time of putting in the
honey, and continue the same till run off, otherwise, it will pitch to
the bottom of the copper, and likely be the cause of burning; your
second worts should boil two hours on the same hops and ingredients,
which should be retained in the copper by a strainer, pitch your tun at
62 degrees, giving two gallons of good yest at first, and two gallons
more in twelve hours after; let your fermenting heat rise to 80
degrees; thus your attenuation will have gained 18 degrees, which will
probably cause your guile to remain in the tun from 60 to 80 hours. Use
salt and bean meal flour as directed in the preceding process, and in
the same proportion, before cleansing; fill, &c., as already directed.
_Welsh Ale, how brewed._
This it a luscious and richly flavoured ale, much liked, but very heady.
PROCESS.
72 Bushels of Pale Malt.
70 lb. of Hops.
20 lb. of best brown Sugar.
2 lb. of Grains of Paradise, ground.
Heat of the first mashing liquor 175, mash one hour and a half, putting
in your malt very gradually, and mash uncommonly well, and let it stand
two hours; second liquor at 190, mash one hour, and stand two more; run
down as before, boil these two runs together for one hour and a half,
putting in your hops, &c., save the sugar, which is to be put in but a
few minutes before striking off, at which time the rousing of the
copper should commence, and so continue until the worts are nearly run
off. Small beer may be brewed, in the usual way, after both these
worts, in which case, cold water will answer full as well as hot; pitch
your strong worts at 62, with a small proportion of good yest, and let
your fermenting heat rise to 80; thus your attenuation will proceed 18
degrees; cleanse with salt and bean flour as already directed, but in
suitable proportion in point of quantity to your malt, fill in the
usual way, and when nearly done working, use fine ale to top with,
before you bung down, putting into each barrel one large handful of
scalded hops, that have been previously cooled down.
_Wirtemberg Ale._
BREWED AS FOLLOWS:
128 Bushels of Pale Malt.
32 Bushels of Amber Malt.
---
160 Bushels of Malt.
---
188 lb. of Hops.
28 lb. of Honey.
20 lb. of Sugar.
4 lb. of Hartshorn Shavings.
4 lb. of Coriander Seed, ground.
1 lb. of Caraway Seed, ground.
Cleansed 50 Barrels of Ale.
Give your first mashing liquor at 172, mash for one hour and a half,
stand two hours, run down fine, but smartly.
Second mashing liquor 180, mash one hour, stand two hours, run down as
before; get up your two worts; put in, with your hops, the other
ingredients, save the honey and sugar, which is to be put into your
copper but a few minutes before striking off, rousing your copper while
any wort remains in it. This ale should be boiled hard for one hour and
a half; pitch your tun at 62, raise your fermenting heat to 80, which
will generally rise in the course of 70 hours. Give of good solid yest
four gallons, two gallons at first, and two gallons more in twelve
hours after, rouse your tun each time.
_Hock._
This is a beer that has within a few years had a great run,
particularly in Germany.
PROCESS AS FOLLOWS:
112 Bushels of Pale Malt.
48 Bushels of Amber Malt.
---
160 Bushels.
---
206 lb. of Hops.
4 lb. of Cocculus Indicus Berry, ground.
2 lb. of Fabia Amora, or Bitter Bean.
20 lb. of Brown Sugar, of good quality.
Cleansed 54 Barrels.
First liquor 176, mash one hour and a quarter, stand one hour and a
half; second liquor 182, mash one hour, stand two hours; when both
worts are in the copper, add your hops and other ingredients, except
the sugar, which is to be put in as already directed a little time
before striking off, boil two hours and a quarter as hard as you can.
Pitch your tun at 64, giving four gallons of solid yest at once, and
cleanse the second day, or in forty-eight hours; fill as already
directed, and put into each barrel one handful of fresh steeped hops
before bunging down.
_Scurvy Grass Ale._
This species of ale is considered a great sweetener of the blood, has
been much approved of, and is strongly recommended as a wholesome and
pleasant medicine.
PROCESS AS FOLLOWS:
40 Bushels of Pale Malt.
25 lb. of Hops.
10 lb. of Molasses.
2 lb. of Alexandrian Senna.
5 Bushels of Garden Scurvy Grass.
Cleansed 14 Barrels of Ale.
Your malt should be fine ground; give your first liquor at 170, mash
one hour, stand one hour; heat of your second liquor 172, mash three
quarters of an hour, stand one hour; give your third mashing liquor at
160, mash twenty minutes, stand half an hour; these three worts should
be run into your copper together, and boil together for one hour
gently, for one quarter of an hour more as hard as you can; all your
ingredients to be put in with your hops, except the molasses, which
should only be put in a few minutes before striking off; from the time
you put in your molasses, keep stirring your copper until its contents
is nearly off. About the middle of your fermentation, procure one pound
of horse-radish, wash it well, dry it with a cloth, after which slice
it thin, and throw it into your tun, rousing immediately after; when
done, replace your tun cover, pitch your worts at 66 degrees, with
about two gallons of solid yest; cleanse the third day, with the sweets
on. This ale is drank both hot and cold.
_Dorchester Ale._
This quality of ale is by many esteemed the best in England, when the
materials are good, and the management judicious.
54 Bushels of the best Pale Malt.
50 lb. of the best Hops.
1 lb. of Ginger.
1/4 of a lb. of Cinnamon, pounded.
Cleansed 14 Barrels, reserving enough for filling.
Boil your copper, temper your liquor in the same to 185, and when
ready, run it on your keeve a little at a time, putting in the malt and
the water gradually together, mashing at the same time; when the whole
of your malt is thus got in, continue the operation of mashing half an
hour, cap with dry malt, and let your mash stand one hour and a half.
Second liquor 190, mash three quarters of an hour, stand two hours; in
both mashes get your worts as fine as you can into your underbank; rub
and salt, before mashing, 30 pounds of your hops; infuse them in
boiling water before mashing, and let the vessel containing them be
close covered. The other twenty pounds of hops should have been rubbed
the evening before brewing, but not salted, put into another close
vessel, covered with boiling water, and there suffered to digest for
12 hours: at the time of putting the hops in your copper, the extract,
in both cases, is to be added; but the first 30 pounds of hops in
substance _only_ to be added; these, with the two extracts will be
sufficient for the brewing; the remaining 20 pounds of hops will answer
for single ale, or table beer, but should be used on the same day. Your
worts being now in the copper, with the hops and extract, boil hard for
one hour; after which, draw your fire, open your copper and ash-pit
doors, and so let it stand one hour, then strike off gently on your
cooler; when your worts are cooled down to 55, prepare your puncheons,
suppose four, containing four barrels each; see that they are dry,
sweet, and clean; take three pints of solid yest for each puncheon, to
which you should add three quarts of the wort at 65, mix and blend the
wort and yest together, putting this proportion to each cask, containing
four barrels, then fill up with the wort, at the heat of 55, already
mentioned; put in your tin workers, one into each puncheon, and when you
perceive it begins to work freely, which probably will not be till the
third or fourth day, begin to fill up your casks, and so continue doing
from time to time, till they have done working. (The tin worker is
described in page 139.) This mode of brewing appears to be peculiarly
adapted for shipping to warm climates; the fermentation being slowly
and coolly conducted: it is also well calculated for bottling.
Table beer may be made, after this strong, of good quality, with cold
water, if not over drawn; 10 pound of the steeped hops will be
sufficient to preserve this beer; one hour's boiling will be enough;
ferment as already directed, and add six pounds of sugar just before
striking off, rousing, as already directed, while any remains in the
copper.
_Porter._
In England, is a liquor of modern date, which has nearly superseded the
use of brown stout, and very much encroached on the consumption of
other malt liquors, till it has become the staple commodity of the
English brewery, and of such consequence to the government, in point of
revenue, that it may be fairly said to produce more than all the rest.
Porter, when well brewed, and of a proper age, is considered a
wholesome and pleasant liquor, particularly when drank out of the
bottle; a free use is made of it in the East and West Indies, where
physicians frequently recommend the use of it in preference to Madeira
wine: the following three processes are given under the denomination of
No. I., II., and III., the first and second of which I knew to be the
practice of two eminent houses in the trade. The third I cannot so
fully answer for. An essential object to attend to, in order to ensure
complete success to the porter process, is the preparation of the malt.
Directions for that purpose will be found at the end of these processes.
_Porter Process._
No. I.
MATERIALS.
186 Bushels of Pale Malt.
94 Bushels of Brown Malt.
---
280 Bushels of Malt.
---
300 lb. of Hops.
10 lb. of Gentian Root, sliced.
10 lb. of Calamus.
10 lb. of the essence of Gentian.
Cleansed 121 barrels. The hops, with the other ingredients, to be
put in with the first boil, and retained in the copper by wire
strainers, or otherwise, for the succeeding worts.
First mashing liquor 165, mash one hour, stand one hour, run down
smartly; second mash 170, mash one hour, stand one hour, run down as
before; third mash 180, mash half an hour, stand half an hour, run down
smartly; divide these three runs into two boilings, boil your first
copper as hard as you can for half an hour, the second for three hours
as hard as possible; pitch your first wort at 65 degrees, with 10
gallons of smooth yest; pitch your second at 70 degrees, with six
gallons, both runs to mix in the same tun, as soon as the head of your
tun begins to fall and close, which will possibly happen from thirty to
forty hours, at which time it is expected the fermenting heat will rise
to 80, but in no case should it be suffered to exceed it; two pecks of
bean meal flour, with two pounds of bay salt mixed together, should be
evenly scattered over the surface of the tun, before cleansing, and
then well roused. After cleansing, this drink should be filled every
two hours, for the first twelve fillings, after which, twice a day will
be sufficient; and, in about a week after cleansing, porter so brewed,
and treated as here directed, will be glass fine, and in a week more
may be vatted. As porter is generally sent out in iron-bound hogsheads
of seventy gallons each, there should, at the time of going out, be
three half pints of finings, with as much heading mixed through the
finings at will go on a two shilling piece; this fining and heading
should be well stirred in the hogshead by means of a fining brush used
for the purpose, with a long iron handle; treated thus, porter will
fall fine in a few days. The faster draught porter is drawn off the
cask the better it will drink; for when too long, it is apt to get
flat, and sour.
_Porter Process._
No. II.
160 Bushels of Pale Malt.
120 Bushels of Brown Malt.
---
280
---
350 lb. of Hops.
Cleansed 121 Barrels of Porter.
Heat of the first mashing liquor one hundred and seventy-two, mash one
hour, stand one hour, run down smartly; second mashing liquor one
hundred and eighty, mash one hour, stand two hours, run down as before;
third mash one hundred and sixty-four, mash half an hour, stand half an
hour, run down smartly; boil the extract of the first, with half the
extract of the second mash; boil as hard as you can for one hour and a
quarter, then strike off, retaining your hops in the copper for your
second boil, which includes half your second wort, and the whole of
your third; these should be boiled for four hours as hard as you can
make them; pitch your first wort at seventy, or so high that, when in
the tun, it will make up at sixty-four, to which give six gallons of
smooth yest; pitch your second wort at sixty-five, giving seven gallons
more of yest; when all your worts are in your tun, it should make up at
sixty-four. Thus managed, it will be fit to cleanse in thirty-six or
forty hours; the closing and falling in of the head will direct the
period of performing this operation; fill, &c., as in the foregoing
process.
_Porter Process._
No. III.
88 Bushels of Pale Malt.
102 lb. of Hops.
12 Gallons of Essentia Bina, or sugar colouring.
Cleansed twenty-seven and a half Barrels of Porter.
First mashing liquor one hundred and sixty, mash one hour, stand one
hour; second mashing liquor one hundred and seventy, mash one hour,
stand one hour and three quarters; third mashing liquor one hundred and
seventy-five, mash half an hour, stand one hour; divide these three
runs into two equal parts, boil the first one hour, the second two
hours and a half, as hard as you can in both instances; pitch your
first wort at sixty, giving two gallons of solid yest; your second at
sixty-five, giving the same complement of yest; let your fermenting
heat rise to eighty, then cleanse, first topping your tun with two
pounds of bean meal flour, and half a pound of bay salt pounded and
mixed with the flour; fill fine, and head your porter casks, as already
directed to do with hogsheads; let your finings and heading be in that
proportion with lesser casks.
_Porter Malt._
This species of malt should be made from strong, well-bodied barley,
the process exactly the same as for pale malt, until it is about half
dried on the kiln; you then change your fuel under the kiln from coak
or coal to ash or beech wood, which should be split into small handy
billets, and a fierce, strong fire kept up, so as to complete the
drying and colouring in three hours, during which time it should be
frequently turned; when the colour is found sufficiently high, it may
be thrown off; the workmen should be provided with wooden shoes, to
protect their feet from the uncommon heat of the kiln in this last part
of the process, which requires the grain to snap again from the
excessive heat of the kiln. For the better performing this part of the
process, I would recommend a wire kiln to be placed adjoining the tiled
one, from which it may be cast on the wire; this would be a better and
more certain mode of conveying the porter flavour to the malt, than if
the drying was finished on the tiled kiln. Where a wire kiln was
thought too dear, a tiled one might be made to answer.
_Porter Colouring._
In modern language, is termed _essentia bina_. This is made from brown
sugar, and is now generally substituted by the London brewers for porter
malt, as more economical, and full as well calculated to answer all the
purposes of flavour and colouring. Muscovado, or raw sugar, with lime
water, are the usual ingredients of this colouring matter. Another kind,
of inferior quality, is prepared from molasses, boiled until it is
considerably darker, bitter, and of a thicker consistence; and when
judiciously made, at the close of the boiling, it is set on fire and
suffered to burn five or six minutes, then it is extinguished, and
cautiously diluted with water to the original consistence of treacle.
The burning or setting on fire gives it the greater part of its flavour,
which is an agreeable bitterness, and burns out the unassimilating oil.
Muscovado, or raw sugar, when treated in a similar manner, and diluted
to the same consistence before it sets, obtains a bitterness that more
nearly strikes the porter flavour on the palate; it is of a deep dark
colour, between black and red. To prepare it to advantage, take three
pounds, or three hundred weight of Muscovado sugar, for every two
pounds, or two hundred pounds, of essentia bina intended to be made, put
it into an iron boiler set in brick work, so that the flue for conveying
the smoke of the fire into the chimney, rises but about two thirds of
the height of the boiler in its passage to the chimney. The boiler
should have a socket or pivot in the centre of its bottom to receive the
spindle of wrought iron, with a crank in it, above the brim of the
boiler, the upper end of which turns on a corresponding pivot in an iron
bar fixed across several feet above the boiler, with a transverse iron
arm to reach from the crank for some feet over the boiler for a man to
stand, and turn it with its scraper of iron also, which works on the
bottom of the boiler to keep the sugar from burning on the bottom before
the upper part melts; this arm may be placed in a wooden handle at the
end, and held by the man, lest it become too hot for his hand. Put one
gallon of pure water into the boiler with every hundred weight of sugar
to be employed, that is, one pint to every fourteen pounds weight of
sugar, then add the sugar, light the fire, and keep it stirring until it
boils, regulating the fire so as not to suffer it to boil over; as it
begins to lessen in quantity, dip the end of the poker into it, to see
if it candies as it cools, and grows proportionably bitter to its
consistence; mark the height of the sugar in the boiler when it is all
melted, to assist in judging of its decrease; when the specimen taken
out candies, or sets hard pretty quickly, put out the fire under the
boiler, and set the vapour or smoke arising from the boiler on fire,
which will communicate to the boiling sugar, and let it burn for ten or
twelve minutes, then extinguish it with a cover ready provided for the
purpose, and faced with sheet iron, to be let down on the mouth of the
boiler with a chain or rope, so as exactly to close the boiler.
As soon as it is extinguished, cautiously add _strong lime water_ by a
little at a time, working the iron stirrer well all the time the water
is adding, so as to mix and dilute it all alike to the consistence of
treacle; before it sets in the boiler, which it would do, as the heat
declined, in a manner that would give a great deal of trouble to dilute
it after, and be imperfectly done then, it is easy to conceive this kind
of work requires to be done in an open place, or out-house, to prevent
accidents from fire. If the _essentia bina_ is neither burned too little
nor too much, it is a rich, high-flavoured, grateful bitter, that
preserves and gives an inimitable flavour and good face to porter; to
be added in proportion as the nature and composition of the grist is
varied with a greater or less proportion of pale malt. _To convert old
hock into brown stout_, it will take three pounds of _essentia bina_ of
middling or ordinary kind, and but two pounds of the best made from
Muscovado raw sugar as directed, it should weigh ten pounds to the
gallon. The _essentia bina_ should be mixed with some finings, and
roused into the tun soon after the yesty head gathers pretty strong, in
order to undergo the decomposing power of fermentation, part of it being
prone to float on the surface of the beer under the form of a flying
lee. When employed in the usual way of colour, with this precaution, the
colouring and preserving parts unite with the beer, and the gross charry
parts precipitate with the lees, and other feculencies in the tun,
previous to cleansing, adding a firm and keeping quality to the beer.
Lime water for diluting the burnt sugar, in the proportion of _essentia
bina_: thirty pounds of lime will make one puncheon, or one hundred and
twenty gallons of lime water: put fresh lime from the kiln, previously
slaked into coarse powder, into an airtight cask, gradually add the
water, stirring up the lime to expose a fresh surface to the solvent
powers of the water, which will rarely dissolve more than one ounce troy
weight in the gallon, or retain so much when kept ever so closely
excluded from the external air. If Roche lime was first grossly pounded,
and slaked in the cask, the lime water might be made still stronger; the
reason for directing the water to be slowly and cautiously added at the
first, is for the more conveniently mixing the lime with the water,
which otherwise would not be properly wet. Do not fill the vessel within
a few gallons of the bung-hole, that it may be rolled over and over with
effect, fifteen or twenty different times before left to settle, in
order to have the water fully saturated with the lime; when settled it
should be perfectly clear. It is important, as well at necessary to
state, that when the lime water is about to be added to the _essentia
bina_ in the kettle, it should be hot, otherwise there would be danger
of cracking the cast iron, of which the kettle is composed, as well as
causing a partial explosion and waste of the sugar when coming in
contact with the cold medium of the lime water; this precaution should
be carefully attended to.
_Strong Beer._
Process for brewing strong beer, alleged to be the practice in
Switzerland, by which it is asserted that an excellent and preserving
beer will be produced. I would recommend a small experiment to be made
at first, in order to establish its character and success on a more
extended scale. At a first view, there appears to be one serious
objection to this process, and that is, that it requires but a small
quantity of oily or fatty matter to destroy the fermentation of any
guile of beer. In answer, it may perhaps be truly said, that the
precaution of skimming off the fatty matter, as it rises on the surface
of this beer while in the copper, as well as the time allowed it there
to settle, also, its straining through the hops before getting on the
cooler, gives another chance to deposite this matter in the hops, if
any should remain in the copper after the skimming off.
PROCESS AS FOLLOWS:
60 Bushels of Pale Barley Malt.
20 Bushels of Pale Wheat Malt.
---
80 Bushels.
---
170 lb. of the best Hops, to be rubbed, salted, and steeped in
one or more close vessels before mashing, or the evening
before brewing, still better.
54 lb. of lean Beef to be put into the copper with the worts,
this will average two pounds to the barrel.
7 lb. of Rice, also, to be put in with the Beef.
1 lb. of ground Mustard to be put in with the Hops.