enty minutes.

Boil the three runnings together for two hours in a close covered
copper; three pints of good solid yest will be sufficient to pitch this
quantity, mixing it, before adding, with about one gallon of the wort,
then add this to the rest; a low attenuation for this kind of beer will
not answer, the specific gravity being too light, the fermentation
rarely exceeding 30 hours in the tun. It being generally wanted for
immediate use; it is pitched high, and worked quick. It is further
important to bung it down close as soon as it has done working. This
kind of beer may be securely and advantageously administered to fever
patients, instead of other drink: I have known it to be attended with
the happiest consequences.

_Unboiled beer, how Brewed._

The following process, I confess, I never myself tried, but, from the
manner it was spoken of by the party giving it, I would strongly
recommend a trial of it on a small scale, at first, until its
advantages and superiority was well ascertained over the old and long
established mode of boiling wort. Mash your full complement of malt, or
rather one third more, and that in the usual way, (suppose you are
brewing strong beer,) and while your mash stands, let your copper have
as much cold water run into it as will save it from burning; rouse your
fire, salt and rub your hops, as recommended in previous processes; let
their quantity be increased one third more than if brewed in the
ordinary way; and when got into your copper, cover close, and let these
hops simmer for two hours, _but not boil_; then run down your first
wort in sufficient quantity as, when added to the water and the extract
of the hops, will give you the length you contemplate; you will observe
the malt is increased to meet the quantity of water in the copper; but
this cannot be considered a loss, as the second mash will answer for
single ale, or good table beer; the hops in the same way. When you have
got your intended complement of strong wort in your copper, rouse it
well, cover close, and let your copper stand two hours more, keeping up
a moderate fire just enough to make it simmer _but not boil_; during
this time your second mash may be going on with water from your second
copper; this, as already stated, will make single ale, or good table
beer; if the latter, it may be boiled in the usual way, but not longer
than half an hour, on account of the increased quantity of hops; which
hops should b