Recipes for Brewing Different Types of Beers and Ales
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Recipes for Brewing Different Types of Beers and Ales - Marcus Lafayette Byrn
Ale
BURTON ALE.
FOR this, the richest malt is requisite,—such as will produce an extract of from eighty to eighty-five pounds per quarter gravity. Not more than one and a half or one and three-quarter barrel of this luscious ale should be drawn from a quarter. Heat of the first mash, 180°. Second mash, 190°. Third mash for return or table-beer. Hops of very superior quality,—from six to eight pounds per quarter. Boil the first mash one hour, and the second two hours: pitch at 58°, with eighteen pounds of yeast to every ten barrels. Attenuation must be carried on till reduced to twenty pounds per barrel, and the heat increased to 70° and 75°. Then skim and cleanse.
WINDSOR ALE.
THIS has been held in high estimation. The malt which is employed is ground, twenty-four or thirty-six hours before it is used. The strength is about two and a half barrels per quarter. The mashes are heated on the following scale:—
1st. 180°; 2d. 190°; 3d. l60°.
Boil the first wort briskly one hour, and the second two