80 / 176
The
Still-Room
proper
thermometer,
and
not
guessed,
as
that
way
many
disasters
lie.
Spring
and
autumn
are
the
seasons
most
suited
for
brewing,
as
at
other
times
it is
difficult
to
keep
the
temperature
within
the
proper
limits.
Four
bushels
of
ground
or
bruised
malt
are
placed
in
a
wooden
"
mash
tun,"
and
twenty-two
gallons
of
BARNETT
AND
FOSTEr's
SPILE-DRAWER.
water
at
a
temperature
of
1
70°
F.
are
added
thereto.
This
is
well
stirred
for
half
an
hour,
and
then
another
eighteen
gallons
of
water
at
1
70°
F.
are
added,
and
the
stirring
is
continued
for
half
an
hour
longer.
Cover
the
mash
tun
for
a
couple
of
hours,
and
then
draw
off
the
infusion
or
wort
through
a
hole
in
the
bottom,
protected
by
a
strainer,
so
that
the
malt
itself
remains
behind
in
the
mash
tun.
Next
add
to
the
malt
thirty
gallons
of
water
at
185°
F.
Stir
for
half
an
hour,
let
it
stand
for
an
hour,
and
then
draw
off
as before.
Next
add
eighteen
gallons
of
water
at
200°
F.
to
the
malt,
stir
for
ten
minutes,
and
draw
off
74