ar.

Your malt should be some days ground, and if exposed on an open loft,
after grinding, so much the better. Boil your first copper, run on your
mash tun till you have your complement, then occasionally rouse your
water with your mashing oars, or dashers, till you get it down to 175:
put your malt in slowly, for fear of setting; keep mashing all the
time, which should be continued full one hour, stand two hours, run
your worts, when you set tap, as fine as you can get them into your
underbank; this you will effect by drawing off successively five or six
buckets of the first run, and throwing them over your grains in the
mash tun; when you perceive they come off glass fine, lay by your
bucket. Give your second mashing liquor at 178 degrees, mash three
quarters of an hour, stand one hour. Give your third liquor at 158,
mash half an hour, stand one hour; boil your first copper of worts,
which should take the half of your three runs, one hour as hard as you
can; your second, two hours in the same way; run the two boilings into
one cooler, and pitch at 64, giving one gallon of solid smooth yest;
skim off the yest, as in the case of Windsor ale, until the attenuation
rises to 80 degrees, which will have advanced it, from the pitching
heat of 64, sixteen degrees. Before you commence the operation of
cleansing, mix one quarter of a pound of bay salt, with half a peck of
malted bean flour, scatter this mixture over the surface of your tun,
rouse well, cleanse, and fill in the usual way.

_Two-penny Amber Beer, as brewed in London._

This beer is in great demand, and large quantities of it consumed, and
is supposed more profitable to the brewer than any other species of
malt liquor, it being generally brewed, drank, and paid for within the
fortnight.

PROCESS.

200 Bushels of Pale Malt.
112 lb. of Hops.
20 lb. of Liquorice Ball
30 lb. of Molasses,
4 lb. of Grains of Paradise, ground.

Cleansed 81 Barrels.

Heat of first mashing liquor 169; mash one hour, stand two hours, run
down smartly; specific gravity of this wort 26 pound per barrel; second
mash 170, mash half an hour, stand one hour, run down as before;
specific gravity of this wort 11 pound and a half per barrel; third
mash 160, mash twenty minutes, stand half an hour; gravity six pound
per barrel; divide these three runnings into two boilings; boil the
first copper for three quarters of an hour, the second one hour, in