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A TREATISE ON
cannot be commenced until the water for the last
mashing is removed.
In
some cases the worts are
brewed separately, thus producing 2 or 3 qualities of
beer, viz:
Bill'<»UJ
ak
ur
1Wut,
beer, and
talJle
beer.
No sooner has the boiling commenced than the hops
may be added, and the boiling continued for 2 or 3
hours or more.
In
some breweries the ale
is
boiled
,
for several hours, and in Belgium it is said that this
is even continued for 10 or 12 hours, but too much
boiling drives off the fiavor of the hops.
In
general,
two hours' good boiling will be found sufficient.
In
small brewing the first wort should be sharply boiled
one hour, .and the second two hours. But
if
intend–
ed for bce.r of long keeping, the time should be
extended half' an hour. The hops should be strained
from each preceding wort, and returned into the cop–
per with the succeeding one. ;Between the boilings
the fire should be damped with wet cinders, and the
copper door set open.
For small beer, only
half
an hour
is
necessary for
the first wort, one hour for the second, and two hours
for the third.
It
is
reckoned that
l-
to
n
part of the wort is dis–
sipated in steam, during the process of boiling; but
this must of course depend altogether on the evapo
rative power of the boiler, and the length of time
the boiling is continued.
Digitized
by