mash stand two hours, your second one hour and three
quarters. Give your second mashing liquor at 190; if you mash a third
time, give your liquor at 175; stand half an hour; these worts should
be pitched from 52 to 60, but not higher. The mode of doing so is also
different from the generality of other malt liquor; your yest should be
fresh, smooth, and solid. Begin yesting this ale a few barrels at a
time, and when that has caught, add the remainder gradually, in about
48 hours, or from that to 60. This guile of ale will assume a close
head of yest, which should be carefully skimmed off as fast as it forms
after the first skimming: by this is not meant the first or worty head
formed soon after the yest has taken, but the close yesty head already
mentioned, which usually takes the time stated, say from 48 to 60
hours, when no more yest rises, and the guile remains quite flat; you
will find the heat you pitched at, say 56, 58, or 60 degrees will by
this time have increased to 80, or even more, and the specific gravity
of the wort diminished from 26 or 27 pound per barrel, to six or seven
pound per barrel; this attenuation will give it all the pungency and
spirituosity it stands in need of. At this time your cleansing
operation commences; after which it will work but little in the casks.
It should be filled regularly every two or three hours, after
cleansing, for the first twenty-four. After it has done working, you
should immediately start it into an air-tight vat, with about one pound
of hops well rubbed to every three barrels of ale in your brewing; if
you use spent hops, such as has been boiled on the first mash, you may
use a greater quantity, say half a pound more to each three barrels of
beer, taking the precaution that they are become quite cool. This ale,
thus treated, will be found glass fine in the course of a fortnight,
and fit to be racked off into hogsheads or barrels. It will improve by
age both in flavour and quality. But it should not be boiled more than
fifteen minutes.

_Reading Beer, how made._

Reading beer is made in a town of that name about thirty miles distant
from London; the quality of its beer is much spoken of, the mode of
brewing it is stated to be as follows:

Scale of Brewing, suppose 22 Barrels.

80 Bushels of Pale Malt.
98 lb. of Hops.
3 lb. of Grains of Paradise, pounded or ground.
5 lb. of Coriander Seed, do.
14 lb. of the best brown Sug