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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Clarify Whiskey &c
- How To Distil Apples
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- On Colouring Liquors
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- To Make Improved And Excellent Wholesome Purl



Of The Art Of Brewing






The 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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