Part 3 (1/2)

2 lb. of Grains of Paradise, ground.

Heat of the first mas.h.i.+ng liquor 175, mash one hour and a half, putting in your malt very gradually, and mash uncommonly well, and let it stand two hours; second liquor at 190, mash one hour, and stand two more; run down as before, boil these two runs together for one hour and a half, putting in your hops, &c., save the sugar, which is to be put in but a few minutes before striking off, at which time the rousing of the copper should commence, and so continue until the worts are nearly run off. Small beer may be brewed, in the usual way, after both these worts, in which case, cold water will answer full as well as hot; pitch your strong worts at 62, with a small proportion of good yest, and let your fermenting heat rise to 80; thus your attenuation will proceed 18 degrees; cleanse with salt and bean flour as already directed, but in suitable proportion in point of quant.i.ty to your malt, fill in the usual way, and when nearly done working, use fine ale to top with, before you bung down, putting into each barrel one large handful of scalded hops, that have been previously cooled down.

Wirtemberg Ale.

brewed as follows: 128 Bushels of Pale Malt.

32 Bushels of Amber Malt.

160 Bushels of Malt.

188 lb. of Hops.

28 lb. of Honey.

20 lb. of Sugar.

4 lb. of Hartshorn Shavings.

4 lb. of Coriander Seed, ground.

1 lb. of Caraway Seed, ground.

Cleansed 50 Barrels of Ale.

Give your first mas.h.i.+ng liquor at 172, mash for one hour and a half, stand two hours, run down fine, but smartly.

Second mas.h.i.+ng liquor 180, mash one hour, stand two hours, run down as before; get up your two worts; put in, with your hops, the other ingredients, save the honey and sugar, which is to be put into your copper but a few minutes before striking off, rousing your copper while any wort remains in it. This ale should be boiled hard for one hour and a half; pitch your tun at 62, raise your fermenting heat to 80, which will generally rise in the course of 70 hours. Give of good solid yest four gallons, two gallons at first, and two gallons more in twelve hours after, rouse your tun each time.

Hock.

This is a beer that has within a few years had a great run, particularly in Germany.

process as follows: 112 Bushels of Pale Malt.

48 Bushels of Amber Malt.

160 Bushels.

206 lb. of Hops.

4 lb. of Cocculus Indicus Berry, ground.

2 lb. of Fabia Amora, or Bitter Bean.

20 lb. of Brown Sugar, of good quality.

Cleansed 54 Barrels.

First liquor 176, mash one hour and a quarter, stand one hour and a half; second liquor 182, mash one hour, stand two hours; when both worts are in the copper, add your hops and other ingredients, except the sugar, which is to be put in as already directed a little time before striking off, boil two hours and a quarter as hard as you can. Pitch your tun at 64, giving four gallons of solid yest at once, and cleanse the second day, or in forty-eight hours; fill as already directed, and put into each barrel one handful of fresh steeped hops before bunging down.

Scurvy Gra.s.s Ale.

This species of ale is considered a great sweetener of the blood, has been much approved of, and is strongly recommended as a wholesome and pleasant medicine.

process as follows: 40 Bushels of Pale Malt.

25 lb. of Hops.

10 lb. of Mola.s.ses.

2 lb. of Alexandrian Senna.

5 Bushels of Garden Scurvy Gra.s.s.

Cleansed 14 Barrels of Ale.

Your malt should be fine ground; give your first liquor at 170, mash one hour, stand one hour; heat of your second liquor 172, mash three quarters of an hour, stand one hour; give your third mas.h.i.+ng liquor at 160, mash twenty minutes, stand half an hour; these three worts should be run into your copper together, and boil together for one hour gently, for one quarter of an hour more as hard as you can; all your ingredients to be put in with your hops, except the mola.s.ses, which should only be put in a few minutes before striking off; from the time you put in your mola.s.ses, keep stirring your copper until its contents is nearly off. About the middle of your fermentation, procure one pound of horse-radish, wash it well, dry it with a cloth, after which slice it thin, and throw it into your tun, rousing immediately after; when done, replace your tun cover, pitch your worts at 66 degrees, with about two gallons of solid yest; cleanse the third day, with the sweets on. This ale is drank both hot and cold.

Dorchester Ale.

This quality of ale is by many esteemed the best in England, when the materials are good, and the management judicious.

54 Bushels of the best Pale Malt.

50 lb. of the best Hops.

1 lb. of Ginger.