The American Practical Brewer And Tanner
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In our eReader you can find the full English version of the book. Read The American Practical Brewer And Tanner Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The American Practical Brewer And Tanner
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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, rundown smartly; specific gravity of this wort 26 pound per barrel; secondmash 170, mash half an hour, stand one hour, run down as before;specific gravity of this wort 11 pound and a half per barrel; thirdmash 160, mash twenty minutes, stand half an hour; gravity si...x poundper barrel; divide these three runnings into two boilings; boil thefirst copper for three quarters of an hour, the second one hour, inboth cases as hard as possible; the hops and other ingredients shouldbe put in at the first boil, and so retained in the copper by means ofa strainer; pitch these worts at 64 degrees, giving two gallons ofsolid yest at first, with two gallons more in twelve hours after:remained in the tun about 60 hours, or until its attenuation reached 80degrees; used over the surface of the tun, before cleansing, four poundof ground ginger, half a pound of bay salt, and about half a peck ofwheaten flour, mixed all together, and scattered over the surface ofthe tun; roused well, and cleansed 81 barrels.
What to read after The American Practical Brewer And Tanner?
You can find similar books in the "Read Also" column, or choose other free books by Coppinger Joseph to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
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, rundown smartly; specific gravity of this wort 26 pound per barrel; secondmash 170, mash half an hour, stand one hour, run down as before;specific gravity of this wort 11 pound and a half per barrel; thirdmash 160, mash twenty minutes, stand half an hour; gravity si...x poundper barrel; divide these three runnings into two boilings; boil thefirst copper for three quarters of an hour, the second one hour, inboth cases as hard as possible; the hops and other ingredients shouldbe put in at the first boil, and so retained in the copper by means ofa strainer; pitch these worts at 64 degrees, giving two gallons ofsolid yest at first, with two gallons more in twelve hours after:remained in the tun about 60 hours, or until its attenuation reached 80degrees; used over the surface of the tun, before cleansing, four poundof ground ginger, half a pound of bay salt, and about half a peck ofwheaten flour, mixed all together, and scattered over the surface ofthe tun; roused well, and cleansed 81 barrels.
What to read after The American Practical Brewer And Tanner?
You can find similar books in the "Read Also" column, or choose other free books by Coppinger Joseph to read onlineMoreLess
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