To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
cooked Malt.
Take five strike of malt not ground too small; put in some boiling
water, to cover the bottom of your mashing-vat before you put in your
malt; mash it with more boiling water, putting in your malt at several
times, that it may be sure to be all wet alike; cover it with a peck of
wheat bran, then let it stand thus mashed four hours, then draw off
three gallons of wort, and pour it upon that yo
stand half an hour more, till it runs clear, then draw of all that will
run, and take two quarts of it to begin to work up with the barm, which
must be about a pint and a half--put in the two quarts of wort at three
times to the barm; you need not stir it till you begin to put in the
boiled wort.
You will not have enough to fill your vessel at first; wherefore you
must pour on more boiling water, immediately after the other has done
running, till you have enough to fill a quarter of a hogshead, and then
pour on water for a hogshead of beer.
As soon as the ale wort has run off, put a third part into the
boiler--when it boils up, take off the scum, which you may put upon the
grains for the small beer--when it is skimmed, put in a pound and an
half of hops, having first sifted out the seeds, then put in all the
wort, and let it boil two hours and an half, afterwards strain into two
coolers, and let it stand to cool and settle, then put it to cool a
little at a time, to the barm, and two quarts of wort, and beat it well
together: every time you put the wort in, be sure you keep the settling
out.
Suppose you brew early on Thursday morning, you may tun it at 9 or 10 on
Saturday morning.
Do not fill your vessel quite full, but keep about three gallons to put
in, when it has worked 24 hours, which will make it work again.
As soon as it hath done working, stop it up, put the drink as cool as
you can together; thus it will work well.
More
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