BEER.

107

Sometimes the first wort is brewed by itself into strong ale, the Second by itself into an} n ei mediate quality : and the third into small beer : but this practice is not much fol-l°wed m this country.

We shall now treat of the boiling in of the hops ; The wort drawn from the mash-un, whenever it is pumped into the copper, must receive its allowance of hops. Besidesevaporating off a portion of the water, and thereby concentrating the wort, boiling has awotold object. In the first place, it coagulates the albuminous matter, partly by themat, and partly by the principles in the hops, and thereby causes a general clarification” the whole mass, with the effect of separating the muddy matters in a flocculent form,econdly, during the ebullition, the residuary starch and hordeine of the malt are con-verted into a limpid sweetish mucilage, the dextrine above described ; while some of theglutinous stringy matter is rendered insoluble by the tannin principle of the hops, whichs till further the clearing of the wort. By both operations the keeping quality®. ta e beer is improved. This boil must be continued during several hours; a longerone for the stronger, and a shorter for the weaker beers. There is usually one seventh° T one sixth part of the water dissipated in the boiling copper. This process is known° ?*(- e coat m u ed a sufficient time, if the separation of the albuminous flocks is distinct,an .d if these are found, by means of a proof gauge suddenly dipped to the bottom, to beoo lected there, while the supernatant liquor has become limpid. Two or three hours’oil is deemed long enough in many well-conducted breweries; but in some of those ine glum, the boiling is continued from 10 to 15 hours, a period certainly detrimental tolearor na derived from the hop.

Many p re f er adding the hops when the wort has just come to the boiling point.

, e,r efTeet is to repress the further progress of fermentation, and especially the passageo the acetous stage, which would otherwise inevitably ensue in a few days. In this1 spee '’i° other vegetable production hitherto discovered can be a substitute for thej. Qr P ' The odorant principle is not so readily volatilized as would at first be imagined;im Wllen bo P i s mixed with strong beer wort and boiled for many hours, it can stillhot ^ a very considerable degree of its flavor to weaker beer. By mere infusion inTh t r ? c water > without boiling, the hop loses very little of its soluble principles,barl tann ‘ n oP the hop combines, as we have said, with the vegetable albumen of the„l , e ^ J an d helps to clarify the liquor. Should there be a deficiency of albumen andlated't 1 h* n conse quence of the mashing having been done at such a heat as to have coagu-jlj them beforehand, the defect may be remedied by the addition of a little gelatine toboiled 0 "* copper > mther in the form of calf’s foot, or of a little isinglass. If the hops beflavor-'h ^ W ° rt *" or a i° n " er P er i°fl than 5 or 6 hours, they lose a portion of their fineors th’ ° Ut tbe ‘ r na tural flavor be rank, a little extra boiling improves it. Many brew-for so r °" r . t * le hops in upon the surface of the boiling wort, and allow them to swim therelution e (. lllne .’ that the steam may penetrate them, and open their pores for a complete so-the ho°* * ; * le * r P r ‘ ac tpt es when they are pushed down into the liquor. It is proper to addla considerable masses, because, in tearing them asunder, some of the lupulineThe* 71S 11 t° be lost.

heer tl?* 1 ? 11 **^ h°P to be added to the wort varies according to the strength of theto be s 6 * en “ t h of time it is to be kept, or the heat of the climate where it is intendedis to b 0t i • ^ or stron S beer, 4J lbs. of hops are required to a quarter of malt, when itPorter ?. u ghly aromatic and remarkably clear. Tor the stronger kinds of ale and,o a qn ru ' e , m England, is to take a pound of hops for every bushel of malt, or 8 lbs.

bushel r- Common beer has seldom more than a quarter of a pound of hops to the

It has h malt -

not to l os ° ee ? atte mpted to form an extract of hops by boiling in covered vessels, so asscale thi s 6 tae 9*'> an( I to add this instead of the hop itself to the beer. On the greatf cclly aceo let *i a< * 1,38 110 P rac tical advantage, because tl»e extraction of the hop is per-ra tes very b P * ls Itcd during the necessary boiling of the wort, and because the hop ope-•noreover enTf 1 , 0 ' 3 *!-'’ as we have explained, in clarifying the beer. Such an extract,0/ the Coo/ 0 eas ily adulterated.

ba ck, op ju tera —The contents of the copper are run into what is called the hop-PUmp ig ^ npp er part of which is fixed a drainer, to keep back the hops. Theusually pl aC gj . m tbe hop-back, for the purpose of raising the wort to the coolers,mdispen Sa b] e Jl 1 aa a 'T situation upon the top of the brewery. Two coolers aresmgle brewings' 1 We make two kinds of beer from the same brewing, and even in1° be placed ah’ Ca ^ et * Sj/fe-s, if small beer is to be made. One of these coolers oughtworts down to 6 tbe level of the other- As it is of great consequence to cool themade for effecting a k {e | ln enting pitch as fast as possible, various contrivances have been

fi inches deep, a n( j „' ,ur P ose - The common cooler is a square wooden cistern, about

la g this ]

lecupy 2 inches"’^,, 0 * 1 sucb an extent of surface that the whole of one boil may only1500 gallons ils’ar 1 lerea bouts, of depth in it. For a quantity of wort equal to aboutea should be at least 54 feet long and 20 feet wide. The seams of