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A TREATISE ON
ing," is performed a second time, with a fresh por–
tion of hot water, and after a like interval, is again
drawn off. This process is repeated several times,
until the density of the mixed worts becomes adapt–
ed to the quality of the ale required. Usually eight
or ten " spargings" are employed, the latter at about
5° or 10° cooler than the first. The skilful brewer
so divides his water that it may produce a wort of
the proper gravity ; but when a very strong one is
required, the latter "sparges" are used for table
beer, or as water for mashing a fresh quantity of
malt.
In
this way, 1 quarter of malt will yield full
81 lbs. of extract. The wort is next boiled,
with
4 lbs. of hops to every quarter of malt, and after–
wards cooled down to 50° before adding the yeast.
The latter must not exceed half a gallon for every
100 gallons of wort. The fermentation now com–
mences and proceeds slowly, and in some brewings
is accelerated by rousing up twice a day. Should
more yeast be absolutely required in a few days,
a
litfle
may be added.
The fermentation gene–
rally continues for 15 to 20 days ; and the ale is not
cleansed before the degree of attenuation does not
exceed
t
lb. per diem, and not more than
!
of the
original gravity of the wort remains. This process is
then performed by drawing off without skimming.
As
soon as the fermentation is finished, the ale is put
Digitized
by