Pale Malt.
20 Bushels of Amber Malt.
--
60
--
40 lb. of Hops, the best quality.

Cleansed 20 Barrels of Beer.

Rubbed, salted, and steeped the hops, as already directed, in a close
vessel, ran a sufficient quantity of boiling water on the mash tun for
the first mash, which was suffered to cool down to 165; mashed well for
nearly one hour, stood two hours; ran down smartly, boiled the first
wort one hour very hard, with about half the hops; mashed a second time
at about 185: took about half an hour in the operation, ran down
smartly after two hours' standing, got up this second mash smartly into
the copper, taking the necessary precaution of rincing the copper out
clean, for the reception of the second wort, which was boiled two hours
very hard, with the remainder of the hops; these two worts were run
together on the same cooler; after standing a few hours, were run on a
second cooler, and there suffered to remain till they came down to 65;
were then let into the tun, with two gallons of solid yest, by a large
plug hole in a few minutes so as to have scarcely suffered any
diminution of their heat; in twelve hours after, there was added two
gallons more of yest, roused the tun a second time, came on gradually,
and attenuated within 56 hours ten degrees, and so was cleansed at the
heat of 75, this beer was filled every two hours, for the first
twenty-four, and in a few days more became transparently fine; this
beer should have added to it, before sending out, four ounces of
steeped hops, and two ounces of ground rice to each barrel; the five
pounds of hops wanted for this operation is previously put to steep in
a clean tub with some of the beer. This beer, if thus brewed with good
materials, and treated as directed, will be found to give satisfaction.
During the winter half year, the fermenting tun should be always
covered; in summer, only partially so; the less strong beer is
attempted to be brewed in that season the better, as it will not keep,
necessity alone should compel the brewer to work, in this country,
during the summer months; and then at small beer only.

_Table Beer, English method of brewing it._

Take 8 bushels of Malt, and 6 lb. of Hops.

This quantity of materials should deliver four barrels of beer.

First liquor 161; mash the first time one hour.

Second liquor 170; mash the second time half an hour.

Third liquor 152; mash the third time tw