A Practical Treatise on Brewing/Appendix/Preliminary Remarks

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In the first edition of this work, tabular illustrations of different brewings were given. It has been suggested to the author, that a few detailed formulas of processes of different brewings, from the beginning to the end, would afford better and more distinct information to young brewers, or those but little acquainted with the trade: this Appendix, is principally introduced for that purpose.

Previously, however, to entering upon this subject, it may be necessary to state, that the first mashing temperatures in the brewery and distillery materially differ. In the brewery, according to law, malt alone must be used; in the distillery no such restriction is imposed. A certain portion of malt is absolutely necessary, that the starch of the unmalted corn may be converted by the diastase of the malt into saccharine matter. The French chemists say, ​that one portion of diastase will convert 2000 of starch into saccharine matter: be this as it may, we know that distillers cannot succeed in making an extract, without a certain portion of malt in the admixture of the different corns they employ in their manufacture, or the grists, as they are technically called.

Although, however, much lower temperatures must be used in the distillery in the first instance, to avoid setting or coagulation, still the temperature must be gradually raised, until the point of saccharification is arrived at; and the temperature of the taps will consequently be found to be nearly the same.

In the following processes, it must always be remembered, that the great desideratum is, in the first place, to avoid all unnecessary delay in any part of the operation; in the second place, never to let any part of the same tap or wort remain in the underback or elsewhere, while the other part of it is being boiled; and lastly, to make as good an extract as circumstances will permit to be made with safety.

It will be seen, that although we invariably commence with as stiff a mash as possible, the quantity is generally made up during the mashing, to three barrels per quarter. The gradual increase of temperature insures the certainty of arriving at the proper point of saccharification without any risk of ​coagulation. The change of colour in the extract, and afterwards the white froth on the top of the mash, is an indication which cannot be mistaken, that the extract is then thoroughly made, and all further keeping up of temperature totally useless. This being the case, no other process could do more, and thus all pretended secrecy and mystery generally observed as to the proper mashing temperatures, are now fully disclosed and explained.

By thus commencing the process, we get about two-thirds of the whole extract of the malt in the first tap or wort, instead of only about one-half, when only two barrels of liquor per quarter are turned on; and the worts will be found fully strong enough, with proper management, for producing ale of almost any gravity which may be wanted.

If, therefore, we get in the first mash two-thirds of the extract, instead of only one-half, as by the other process, we must thus greatly facilitate our after proceedings, which is the great point aimed at. As we have now only left in the grains little more than one-third in place of one-half of the extract, the portion left being also of less gravity per barrel than it would otherwise have been, is therefore the more easily obtained in the after mashings. It must accordingly, we think, appear that by the mode of proceeding above recommended, we take the most safe and effectual means of procuring the best extracts.

​If the extract be thoroughly made in the first mashing, the after temperatures of liquor are but of little consequence, at least if not taken too high; say not above 190°. By so doing, we run no risk of extracting from the malt those ingredients which could not improve the beer; for the after temperatures, therefore, we refer to the formulae, and shall now proceed to the first, or what is called a party-gyle, where two sorts of beer are produced from, the same brewing.