_Of the Quantity of Water wasted; and of the Application
of the preceding Rules to two different processes of
Brewing._
Waste water, in brewing, is that part which, though employed in the
process, yet does not remain in the beers or ales when made. Under
this head is comprehended the water steamed away in the boiling of the
worts; that which is lost by heating for the extracts; that which the
utensils imbibe when dry; that which necessarily remains in the pumps
and underback; and more than all, the water which is retained in the
grist. The fixing to a minute exactness how much is thus expended, is
both impossible and unnecessary. Every one of the articles just now
mentioned varies in proportion to the grist, to the lengths made, to
the construction and order of the utensils, and to the time employed in
making the beer. To these different causes of the steam being lessened
or increased, might be added every change in the atmosphere. However,
as, upon the whole, the quantity of water lost varies from no reason so
much, as from the age and dryness of the malt, experience is, in this
case, our sole and surest guide. I have, in the following table, placed
under every mode of brewing, how much I have found necessary to allow
for these several wastes and evaporations.
_Brown strong and pale strong beers._
Barrels pins.[25]
For old malts allow 1 5 per quarter.
For new[26] malts 2 0 per quarter.
Keeping small and common small beers.
For either new or old malt allow 2 4 per quarter.
Amber or pale ales.
For either new or old malt allow 1 5 per quarter.
Keeping small or common small after amber.
Allow for waste 0 2 per quarter.
It is now time to begin the account of two brewings, which admit of the
greatest variety, both in themselves, and in the season of the year.
The same processes will be carried on, in the sequel of this work,
until they be completed.[27]
On the tenth of July a brewing for common small beer is to be made
with 6 quarters of malt.
By page 150 the medium heat of the air at }
this time is } 60 degrees.
By page 184 the malt to be used for this }
purpose should be in dryness at } 130 degrees.
By page 210 the proper quantity of new hops is 6 pounds per quarter.
The length, according to the excise gauge without the bills of
mortality, may be rated at 5 barrels 1/8 per quarter, or from the whole
grist at 30 barrels 3/4. See page 219.
By page 222, the inches required in the copper, to bring out this
length, at 2 worts, will be, for coppers as gauged page 221, 56 inches
in the 2 worts above brass.
The state of this part of the brewing is, therefore, six quarters of
malt dried to 130 degrees, 36 pounds of hops for 30 barrels 3/4 to go
out at 56 inches above brass.
30-3/4 Length
{ Boiling by page 228
{ 1 wort 1 hour 1/2 or 5 inches.
5-1/4 { 2 wort 3 hours or 9 inches.
15 waste water page 231
----
51 barrels; whole quantity of water to be used.
And by page 191 we find the heat of the first extract to be 154
degrees, and the heat of the last 174 degrees.
The other brewing, of which I purpose to lay down the process in this
treatise, is one for brown beer or porter of 11 quarters of malt, to be
brewed on the 20th of February.
By page 150 the medium heat of the air at }
this time is } 40 degrees.
By page 174 the malt for this purpose }
should be at } 130 degrees.
By page 209 the quantity of hops is 12 pounds per quarter. The length
I would fix for this liquor, according to the excise gauge without the
bills of mortality, is 2 barrels and 4 pins from a quarter, or from the
whole grist 27 barrels 1/2. See page 219.
By page 222, the inches required, in a copper, such as I have specified
page 221, to bring out this length at 3 worts, are 31 above brass.
The state of this brewing, so far as we have considered it, is
therefore 11 quarters malt dried to 130 degrees, 132 pounds of hops for
27 barrels 1/2 to go out at 31 inches above brass.
27-1/2 barrels the length,
{ boiling by page 228.
{ 1 wort 1 hour or 4 inches.
{ 2 wort 2 hours or 6 inches.
8-1/4 { 3 wort 4 hours or 12 inches.
18 waste water page 231 old
------ malt 1-5/8 per quarter.
54 barrels, whole quantity of water to be used.
And by page 177 we find the heat of the first extract to be 155
degrees, and the heat of the last extract 165.