hours; run down this first mash
smartly by two cocks within the hour; let your hops be rubbed, steeped,
and salted, as before directed; added to these worts, as they began to
boil, three gallons of the essentia bina or liquid colouring, with one
pound and a half of ground mustard, and one pound of liquorice root
finely powdered, boiled the whole two hours as hard as possible, there
being a second copper for this operation, there was liquor prepared for
the small beer and run on the keeve at the heat of 185; mashed well a
second time, and stood two hours; by this time the first wort was let
run into the hop back, and so on the cooler. After which, ran down the
small beer, got it into the small copper, adding about six hand buckets
of the hops that had been boiled on the single ale; these answered to
preserve the beer, with one pound of ground mustard to assist flavour,
and two gallons of the essentia bina to give colour; boiled the small
beer one hour smartly. The strong worts were let into the tun in three
portions, there being three coolers; the first division, at 65, had two
gallons and a half of yest given to it; the second, at 66, the same
quantity of yest; the third, at 65, was let down without yest, when all
were in the tun made up at 64; in thirteen hours the tun had a handsome
appearance of work; came on regularly, and attenuated to 76, having
gained 12 degrees within sixty hours, then cleansed and filled the
casks every three hours for the first eight fillings. Thus managed,
this single ale was fit to send out the fifth day after brewing. When
this ale is racking off the butts, to be sent out, would recommend
putting two ounces of ground rice into each barrel which will create
briskness, and much improve the beer. Ran the small beer into the hop
back of the strong beer, and so on the coolers, thereby giving it a
chance to lick up all the strong ale it met with in its progress to the
tun, which it entered at 65 with three gallons of yest, and was
cleansed within thirty-six hours. The quantity of beer here mentioned
would be much improved by the addition of six or seven pounds of brown
sugar or molasses; but if good table beer is wanted, it can be only
obtained from whole grists of malt, and is well worth the difference of
expense to those who can afford it, and appreciate quality.

_Strong Beer._

Brewed, November, 1810, the following materials. Heat of the air 50
degrees.

40 Bushels of