The Private Brewer's Guide to the Art of Brewing Ale ND Porter

The Private Brewer's Guide to the Art of Brewing Ale ND Porter

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1822 edition. Excerpt: ...there is some impenetrable secret; and although these brewers do sometimes produce a good gyle of beer, yet it is from strength and chance they succeed, and not by any settled rule, either as to strength or length. I have already observed, that the real flavour of porter, as originally drank, is completely lost; and this by pale malts being introduced. As the old practice will hardly again be taken up, suffice it to say, our ancestors brewed porter entirely with high dried malt; while, in the present day, in many houses, high dried or blown malts are entirely omitted. And I confess, the finest gyle of beer I ever turned out, was from a grist of fifty quarters of fine Ware amber, with the first liquor taken at 160 degrees. However, I advise the young brewer to make a mixture of blown, amber, and pale, in equal quantities, always remembering to grind into his tun the pale first, the amber next, and then the brown, as he may venture on two or three degrees of heat more, by his liquor first wetting the pale. Having the goods ready, the next consideration is heat, to be applied in the liquor. Suppose then, the malts to be averaged; the pale will bear 178 degrees, the amber 160; and the brown 156. The whole added will amount to 500; this divided by 3, will give 166, without attending to the fraction. Thus will the first heat be 166, the second may be taken at 174, and the third at 140. This process may be followed for such a grist as above. Suppose you have a mind for a gyle of real brown beer, take half brown and half amber; then taking the heat of the brown at 154, and the amber at 164, having no pale to assuage the heat, I would advise the first mash at 158, rather giving way to the blown malt, for fear of setting the goods; the second at 164; and...show more

Product details

  • Paperback | 36 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236630025
  • 9781236630025