95 / 244
95
Qualities
of
Malt.
make
the
beer
flat.
A
handful
of
hops
boiled
in
2
quarts
of
beer,
and
put
in
two
days
before
the
clarification,
will
greatly
improve
and
assist
the
process.
Or
3
drachms
of
calcined
powdered
alum
may
be
used,
dissolved
in
alcohol,
and mixed
with
10
gallons
of the
beer.
The
quantity
of
malt
requisite
for
a
brewing
depends
upon
the
strength
required.
Malt
ought
to
be
crisp,
tender,
of
sweet
taste,
full
grain,
and
of
thin
skin.
A
simple
test
of
good
malt
is
this
:
take
a
tumbler
nearly
full
of
water,
put
in
some
malt
;
if
it
swims,
it is
good
;
if
any
sink
to
the
bottom,
that
is
not
true malt. If
malt
is
hard
and
feels
like
barley,
it
has
not
been
well
made,
and
will
weigh
heavier
than
that
which
has
been
properly
made.
Pale
malt
is
the
slowest
and
least
di’ied,
producing
more
wort
than
high-dried
malt,
and
of
better
quality.
Amber
malt
produces
a
flavour
much
admired
in
many
malt
liquors.
Brown
malt
loses
much
of
its
nutritious
qualities,
but
it
confers
a
peculiar
flavour
on
the
beer.
Roasted malt
is
used
to
give
colour
and
flavour
to
porter.
Ground
malt
is
termed
“grist/’
and
when
in
the
mash-tub
it
is
called
“
goods,”
and
the
extract
“wort.”
A
bushel
of
good
malt
will
measure
l£
bushel
when
ground
a
quarter
yields
9^-
to
10
bushels.