stirred from
bottom to top, exhibited different changes according to the degrees of
heat employed on the whole. He concludes, that true germinated malts
are charred in heats between one hundred and seventy-five, and one
hundred and eighty degrees, and that as these correspond to the degrees
in which pure alcohol, or the finest spirit of the grain itself boils,
or disengages itself therefrom, they may point out to us the reason of
barley being the fittest grain for the purpose of brewing.

From these experiments, Mr. Combrune has constructed a table of the
different degrees of the dryness of malt, with the colour occasioned by
the difference of heat. Thus, malt exposed to one hundred and nineteen
degrees, is white; to one hundred and twenty-four, cream colour; one
hundred and twenty-nine, light yellow; one hundred and thirty-four,
amber colour; one hundred and thirty-eight, brown; one hundred and
fifty-two, high brown; one hundred and fifty-seven, brown, inclining to
black; one hundred and sixty-two, high brown speckled with black; one
hundred and seventy-one, colour of burned coffee; one hundred and
seventy-six, black. This account not only shows us how to judge of the
dryness of malt by its colour; but also, when grist is composed of
several kinds of malt, what effect the whole will have when blended
together by extraction. Experience proves that the less heat we employ
in drying malt, the shorter time will be required before the beer that
is brewed from it is fit to drink, and this will be according to the
following table:

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_A table giving the heats of different coloured malts, and the time
beer takes to ripen when brewed from them._
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124 Degrees 1 Month. | 138 Degrees 6 Months. | 152 Degrees 15 Months.
130 Degrees 3 Months. | 143 Degrees 7 Months. | 157 Degrees 20 Months.
134 Degrees 4 Months. | 148 Degrees 10 Months. | 162 Degrees 32 Months.

_The plain practical process of Malting pale Malt, according to the
most approved English method._

Suppose you are about to malt spring or summer barley, and that your
steep contains sixty bushels. The time generally allowed for this kind
of grain to remain in steep is from forty to forty-eight hours, taking
care to give two waters; the first water is to continue on the grain
twenty-four hours, then run off, and fresh wat