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A TREATISE ON
merely to extract the sugar contained in the malt
already formed ; that of the second to convert the
starch into sugar by the action of the diastase; the
third to fully complete this object, as well as to carry
away the remaining portions of the extract.
The mashing is usually performed by filling the
copper with water, and, as soon as it acquires the
temperature of 145° in summer, or 167° in winter, 45
galls. are run off into the mash-tun, and 1 quarter of
cmshed malt gradually thrown
in
and well mixed
by laborious working, until it becomes thoroughly
incorporated and no lumps remain; the agitation is
then continued for 30 or 40 minutes, when 36 gal–
lons of water from the boiler at a temperature of
200° are added, and the whole again well agitated,
until thoroughly mixed. The mash-tun is now
closely covered up, and allowed to stand for an
hour or an hour and a half. At the end of that
time the tap is set, and the wort is drawn off into
the "underback," and generally amounts to about
50 to 52 gallons; 60 gallons of water, at a tempera–
ture of 200°, are next added to the mash-tun, pre–
viously well drained, and after being well worked,
the whole is covered up as before. This mash is
allowed to remain an hour, when it is drawn off, and
the malt again drained, ready for the third mash.
This time only 35 gallons of water are added at 200°,
01gi1ized
by