Of this strong ale, only a barrel and a half is drawn from a quarter, at 180 degrees for the first mash and 190 degrees for the second, followed by a gyle of table beer. It is tunned at 58 degrees, and cleansed at 72 degrees. The Burton brewers use the finest pale
malt, and grind it a day or two before being used. They employ Kentish
hops, from 6 to 8 lbs. per quarter.
from The Household Cyclopedia 1881