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.





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