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MALT
DISTILLING.
91
COMMON
PEOCESS
OF
MALT
DISTILLING.
Take
60
quarters
of
barley
grist,
ground
low,
and
30
quarters
of
pale
malt,
ground
rather
coarse
;
make
your
lob
with
10
quarters
of
the
malt,
ground
into
coarse
flour,
and
30
barrels
of
liquor,
at
the
heat
of
170°.
Row
or
blend
them
into
a
uniform
mass,
and
mix
them
thoroughly
with
the
major
part
of
the
first
wort,
and
pump
them
up
together
into
the
coolers.
When
cooled
to
the
tempera-
ture
of
55°,
they
are
to
be
let
down
into
the
fermen
ting-
back,
to
the
reserved
part
of
the
first
worts
;
say,
30
bar-
rels
previously
pitched
at
60°,
with
10
stone
of
fresh
porter
yeast,
which,
with
the
rest
of
the
worts
at
55°,
altogether
compose
a
back
of
distillers'
wash.
Take
the
specific
gravity
of
the
worts
previous
to
their
descent
into
the
backs,
and
before
any
yeast
is
added,
and
note
it
down
in
a
book
or
table
prepared
for
that
purpose;
do
this
every
twelve-
hours
for
three
or
four
days,
during
which
it
may
be
found
to
increase
in
gravity
and
sweetness,
from
the
augmenting
force
of
the fermentation,
resolving
the
glu-
ten
and
extracting
the
saccharine
matter.
This
is
malt-
ing
in
the
gyle-tun,
or
fermenting-back.
When
the
gra-
vity
seems
to
be
stationary,
or
rather
decreasing,
a
vinous
tartness
will
begin
to
succeed
the
previous
sweetness,
the
fermentation
becomes
more
vigorous,
and
the
gravity.more
rapidly
decreases
;
before
it
arrives
at
this
period,
a
sen-
sible
decrease
of
gravity,
and
conspicuous
change
of
fla-
vour
from
sweet
to
tart,
usually
take
place.
Closely
observe
every
change
and
appearance
in
the
fermentation,
and
note
it
down
in
your
book.
In
the