The first copperful of boiling water is to be put into the mash-tub, there to lie a quarter of an hour till the steam is far spent; or as soon as the hot water is put in, throw into it a pail or two of cold water, which will bring it at once to a proper temperature; then let 3 bus. of malt run leisurely into it, and stir or mash all the while, but no more than just to keep the malt from clotting or balling; when that is done, put 1 bus. of dry malt at the top, and let it stand covered 2 hours, or till the next copperful of water is boiled, then lade over the malt 3 handbowlsful at a time. These run off at the cock or tap by a very small stream before more is put on, which again must be returned into the mash-tub till it comes off exceedingly fine. This slow way takes 16 hours in brewing 4 bus. of malt. Between the ladings, put cold water into the copper to boil, while the other is running off; by this means, the copper is kept up nearly full, and the cock is kept running to the end of the brewing. Only 21 galls. must be saved of the first wort, which is reserved in a tub, wherein 4 oz. of hops are put, and then it is to be set by.

For the second wort there are 20 galls. of water in the copper boiling which must be laded over in the same manner as the former, but no cold water need be mixed. When half of this is run out into a tub, it must be directly put into the copper with half of the first wort, strained through the brewing sieve as it lies on a small loose wooden frame over the copper, in order to keep those hops that were first put in to preserve it, which is to make the first copper 21 galls. Then, upon its beginning to boil, put in 1 lb. of hops in 1 or 2 canvas bags, somewhat larger than will just contain the hops, that an allowance may be given for their swell; this boil very briskly for 1/2 an hour, when take the hops out and continue boiling the wort by itself till it breaks into particles a little ragged; it is then done, and must be dispersed into the cooling tubs very shallow. Put the remainder of the first and second wort together, and boil it in the same manner, and with the same quantity of fresh hops, as the first.

By this method of brewing, ale may be made as strong or as small as is thought fit, and so may the small beer that comes after.

from The Household Cyclopedia 1881

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