both cases as hard as possible; the hops and other ingredients should
be put in at the first boil, and so retained in the copper by means of
a strainer; pitch these worts at 64 degrees, giving two gallons of
solid yest at first, with two gallons more in twelve hours after:
remained in the tun about 60 hours, or until its attenuation reached 80
degrees; used over the surface of the tun, before cleansing, four pound
of ground ginger, half a pound of bay salt, and about half a peck of
wheaten flour, mixed all together, and scattered over the surface of
the tun; roused well, and cleansed 81 barrels. This quality of beer,
when brewed from good materials, and managed as directed, makes a
wholesome and a pleasant beverage; but, to do it justice, should have
more time allowed it for coming to perfection.

_London Ale, how brewed._

Ale is, of all other malt liquor, the most delicate, and will bear less
tampering with. It will therefore require your nicest care through
every part of the process. Transparency, pungency, and flavour, are
qualities that highly recommend this liquor, and should be particularly
aimed at by the brewer. Hard water is, by some, supposed to be more
favourable for making this kind of ale than soft.

Heat of the air 60 degrees.

200 Bushels of Pale Malt
206 lb. of Hops.
4 lb. of Grains of Paradise, pounded or ground.
4 lb. of Coriander Seed, do.
1 lb. of Orange Powder, do.

Cleansed 65 Barrels of Beer.

First mash 173, mashed one hour, stood one hour, ran down smartly;
specific gravity of this wort 32 pounds per barrel; the heat appears
more favourable for obtaining the whole sweet of the mash than the
preceding one by six pounds per barrel, an object well worth the
attention of the brewer; second mash 172, specific gravity of this wort
22 pounds per barrel; mashing, standing, &c., the same as in the
preceding process; boiled the first wort one hour; the second wort two
hours, very hard in both instances; pitched the tun at 62 degrees
giving two gallons of yest at first, and two gallons twelve hours
after.

Remained in the tun about 80 hours, or until it attenuated to 74, or
twelve degrees over the heat it was pitched at; used over the surface
of the tun, at cleansing, four pound of ground ginger, half a pound of
bay salt, with half a peck of wheat flour well mixed, roused the tun
well.

You should observe, in working amber beer,