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MANUFAC'ITRING AND ADULTERATING LIQL'ORS.
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and allowed to stand for half an hour, when it is run
off in the same manner as before, and the malt
allowed to drain. The worts are now ready for
boiling.
In some cases, only the first and second mash is
used for strong beer, and the third kept for the table,
or as water to mash a fresh quantity of malt with.
In Scotland the brewer only mashes
once,
and after–
wards mashes his malt by frequent showers or
"sponges " of water, by which he gets a wort of
greater strength in proportion to its quantity.
In
operating as above, the average temperature of the
mash is 145°, of the second 170°, and the third 180°.
In
winter the mean temperature may be reckoned 6°
or 7° lower. A quarter of malt in this way will
produce a specific gravity by the saccharometer of
1.234, or equal to 84 lbs of extract. It is calculated
that 32 gallons of the water employed in the wash–
ing remain in the grains, after the wort is drawn off.
II.
Boiling.-The
wort is next transferred to the
copper, and heated to the boiling point as soon
as possible.
In
large breweries where several cop–
pers are employed, the first mash is no sooner run
into the underback, than it is transferred to the wort
copper and immediately boiled, and the successive
mashings added as soon as drawn off; but, in smaller
houses, where there is only one copper, the boiling
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