Part 4 (1/2)
Here I a the difference between brewing our own Ales and Beers, and buying them, which I doubt not will appear so plain and evident, as to convince any Reader, that many Persons may save well towards half in half, and have their Beer and Ale strong, fine and aged at their own Discretion: A satisfaction that is of no sht, and the rather since I have nowa Quantity of Malt with a little Copper and a few Tubs, a Secret that has long wanted Publication; for now a Personhis Wort fro, as I have already explained, which by ht impossible heretofore; and this Direction is the more Valuable as there are many Thousands who live in Cities and Towns, that have no more than a few Yards Square of Roo in And as for the trouble, it is easy to account for by those who have ti else if they had not done this: Or if a Man is paid half a Crown a Day for a Quantity accordingly: Or if a Servant can do this besides his other Work for the sa account will make it appear it is over-ballanc'd considerably, by what such a Person hly knowing the several Ingredients and Cleanliness of the Brewer and Utensils In several of the Northern Counties of England, where they have good Barley, Coak-dryed Malt, and the Drink brewed at Home, there are seldoe in Brewing so well, that there are hardly any cost them: In the West indeed there are some few, but in the South and East Parts there are many; and now follows the Account, that I have Stated according to e and Profit of Brewing six Bushels of Malt for a private Family
s d
Six Bushels of Malt at 2s 8d
per Bushel, Barley being this ) Year 1733 sold for 14s per ) 0 16 0 Quarter by the Farmer ) Hops one Pound 0 1 6
Yeast a Quart 0 0 4
Coals one Bushel, or if Wood or Furze 0 1 0
A Man's Wages a Day 0 2 6 ------ Total 1 1 4 Of these six Bushels of Malt I shead of Ale and another of Small Beer: But if I was to buy thee will be as follows, viz
s d
One Hogshead of Ale containing 48 ) Gallons, at 6 d per Gallon is ) 1 4 0 One Hogshead of S 54 Gallons, at 2 d ) 0 9 0 per Gallon is ) 0 9 0 ___________
1 13 0 ___________
Total Saved 0 11 8
By the above Account it plainly appears, that 11 s and 8 d is clearly gained in Brewing of six Bushels of Malt at our own House for a private Fae fuller by 2 s and 6 d then it will happen with many, whose Conveniency by Servants, &c may intirely take it off; besides the six Bushels of Grains that are currently sold for Three-pence the Bushel, which will s, without reckoning any thing for yeast, that in the very cheapest time sells here for Four-pence the Quart, and many times there happens three Quarts froained in all sixteen shi+llings and Eight-pence: A fine Sum indeed in so small a Quantity of Malt But here by course will arise a Question, whether this Ale is as good as that bought of some of the common Brewers at Six-pence a Gallon; I can't say all is; however I can aver this, that the Ale I brew in the Country froenerally full as good, if not better than any I ever sold at that Price in my London Brewhouse: And if I should say, that where the Malt, Water and Hops are right good, and the Brewer's Skill answerable to theood Ale and another of small Beer made from five Bushels as I desire to use for my Family, or for Harvest Men; It is no more than I have th I made for that Purpose And whoever makes use of true Pale and Amber Malts, and pursues the Directions of this Book, I doubt not but will have their Expectation fully answered in this last Quantity, and so save the great Expence of Excise that the co'd with, which is [blotted text] than five shi+llings for Ale and Eighteen-pence per Barrel for Small Beer
CHAP XXI
A Philosophical Account for Brewing strong October Beer By an Ingenious Hand
In Brewing, your Malt ought to be sound and good, and after itsto lye two or more Months in the Heap, to come to such a te
The well dressing your Malt, ought to be one chief Care; for unless it be freed from the Tails and Dust, your Drink will not be fine andalsoof the Malt; for if high dryed, then a gross grinding is best, otherwise a s consists herein, lest too round sross Feces, and consequently your Drink will have too fierce a Fermentation, and by that means round, let it stand in Sacks twenty-four Hours at least, to the end that the Heat in grindingthat the Kernel will dissolve the better
The measure and quantity we allow of Hops and Malt, is five Quarter of Malt to three Hogsheads of Beer, and eighteen Pounds of Hops at least to that Quantity of Malt, and if Malt be pale dryed, then add three or four Pounds of Hopsis of considerable advantage in ood Drink, the softest and cleanest water is to be prererr'd, your harsh water is not to bea Handful or two of Hops to it, then before you strike it over to your Goods or Malt, cool in asit to a temper not to scald the Malt, for it is a fault not to take the Liquor as high as possible but not to scald The next Liquors do the sah as may be, that is not to scald
When you let your Wort from your Malt into the Underback, put to it a Handful or two of Hops, 'twill preserve it fro
In boiling your Worts, the first Wort boil high or quick; for the quicker the first Wort is boiled, the better it is
The second boil more than the first, and the third or lastlay your Worts thin, and let each be well cooled, and Carethem down into the Tun, that you do it leisurely, to the end that as little of the Feces or Sediment which causes the Fermentation to be fierce or mild, for Note, there is in all fermented Liquors, Salt and Sulphur, and to keep these two Bodies in a due Proportion, that the Salt does not exalt itself above the Sulphur, consists a great part of the Art in Brewing