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Of The Art Of BrewingThe art of brewing consists: 1st. In the sprouting of a proportion of grain, chiefly barley. This operation converts into a saccharine matter, the elements of that same substance already existing in grains. 2dly. In preparing the wort. For that operation, the grain, having been previously ground, is put into a vat, which is half filled up with water; the rest is filled up at three different times with hot water--the first at 100 deg., the second at 150 deg., and the third at 212 deg., which is boiling water. The mixture is strongly stirred each time that it is immersed. By this infusion, the water lays hold of the sweet principles contained in the grain. 3dly. The wort thus prepared, the liquor is filtrated, in order to separate it from the grain, and then boiled until reduced to one half, in order to concentrate it to the degree of strength desired. In that state, 40 gallons of wort contain the saccharine principles of 200 wt. of grain. 4thly. The wort, thus concentrated, is drawn off in barrels, which are kept in a temperature of 80 deg. or 85 deg.. The yeast is thrown into it to establish the fermentation, and in a short time beer is made, more or less strong, according to the degree of concentration, and more or less bitter, according to the greater or lesser proportion of hops put into it. Such are, in a concise view, the proceedings of the brewer. Let us proceed to those of the distiller of whiskey. Next: Of The Distiller Of Whiskey Previous: Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
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