# A Practical Treatise on Brewing/Appendix/Formulae

PARTY-GYLE.
In this case there were three coppers, affording ample accommodation for any manner of working.
1st, or liquor copper, containing 120 barrels. 2nd, or wort copper, containing 140 barrels. 3rd, or little copper, containing 27 barrels.
Here the malt was all ground into sacks, and could of course be turned into the mash tun at any time. Let it then be placed conveniently for throwing it into the tun, sack by sack, as soon as the mashing machine has been put in motion as afterwards described. Let the first copper, either the previous evening, or very early in the morning you ​intend brewing, be charged with about 100 barrels of liquor; bring this to boil, and let it boil for some little time, to soften the water, by depositing the carbonate of lime contained in it: bring it then down with cold liquor to the temperature of 180°. As a good many degrees in temperature are lost in running the liquor from the copper into the mash-tun, it is necessary to keep it higher in the copper, so as to prevent the possibility of its being too low in the mash-tun. We begin the process at 7 o’clock, morning, with 30 quarters pretty good pale malt, weighing 41¼ lbs. per bushel. Morning 7—Turn from the copper into the mash-tun 52½ barrels of liquor, being one barrel and three firkins for every quarter of malt. If the liquor be above 168° in the mash-tun, stir it about until it comes to that temperature; you may at the same time set the mashing machine in motion, which tends to make the temperature uniform. When the liquor in the tun arrives at the proper heat, 168°, stop the mashing machine, and begin to turn your malt from the sacks into the tun. It is necessary in doing so to have three or four men with rakes or shovels, to mix the malt thoroughly with the liquor, as it is thrown into the tun. If the mash becomes too stiff to manage with the rakes, set the machine again in motion, and you may, if necessary, turn on a little more liquor.
The copper should in the mean time be allowed ​to be gaining a little in temperature, while the mashing is still going on. When the first infusion is well mixed, and the liquor in the copper has attained a temperature of from 185° to 190°, the copper should still be rising in heat, but not above 195°; turn on again from the copper from under the false bottom in the mash-tun, letting the liquor run very gently so as to gradually raise the temperature of the tun, at the same time making the mashing machine move as briskly as possible. The appearance of the extract, when you commence turning on in this way, will be a milky white; as the infusion goes on, it will soon become more transparent, and when looked down upon will have the same appearance as beer when looked at in the same way: you may now let the liquor run more rapidly, and in a short time the top of the mash will be covered with a fine thick froth. We thus know, as before stated, that the extract is thoroughly made, and when thus made, all further keeping up of temperature is totally useless, and may by condensing the steam be injurious; but as this is to be a party-gyle, we do not take so much liquor in the first mash as we would otherwise do. Say, therefore, let the water still run until you have 75 barrels, or two and a half barrels per quarter, after which mash about ten minutes longer. Then cover up the tun and let it stand one hour, which is quite sufficient. The liquor copper, in the ​mean time, should be again charged up with liquor, and brought to the proper temperature for going on with the after mashings. The mash having stood its time, let the worts now run from the mash-tun into the under-back. The average heat of the tap should be 148° to 152°; they should drain off in about 45 minutes, and there should be from 45 to 47 barrels at 35 or 36 lbs. gravity, per Long’s instrument.
Get 23 barrels of this first tap into the little copper for ale to be made 42 lbs. per barrel, and immediately afterwards get the remaining 24 barrels into the large wort-copper, at the same time throwing in a few hops. On trying a sample of the worts, we find they weigh 36 lbs. gravity.
If you multiply, therefore, 36, the lbs. gravity per barrel, by 23, the number of barrels in the copper, it will give 828. This, however, is the aggregate gravity as calculated when reduced to a temperature of 60°, without making any allowance for evaporation and condensation. The late Mr. Richardson, of Hull, has given accurate calculations for the necessary deductions to be made; but as we find that by deducting 10 per cent. we come near enough the truth for practice, and have also less trouble, this mode, which also makes allowance for the quantity retained by the hops, has been adopted.
| Having therefore a fallacious gravity of | 828 |
| Deduct 10 per cent. | 85 |
| Real gravity to go into gyle-tun | 743 |
As we intend to make the beer 42 lbs. gravity per barrel, we must now find out what number of barrels of 42 lbs. can be produced from 743; divide, therefore, by 42 the required strength, which will leave 17 barrels and three firkins. Having thus ascertained that we shall have about 18 barrels of ale, now throw the necessary quantity of hops into the copper, calculating by so many lbs. per barrel: this may be 4, 5 or 6 lbs. per barrel, or even more, according to the public taste, and the length of time the beer is intended to be kept. For beer of this gravity, however, there should never be less than from 4 to 5 lbs. per barrel: we shall here take 4½ lbs., which will be 81 lbs.
We have next to calculate what number of barrels must be turned out of the copper so as to have about 18 barrels in the gyle-tun. There are now in the copper, with the addition of the hops, about 24½ barrels. The hops will retain nearly one barrel and a-half, and rather more than two barrels will be evaporated on the coolers, in all 3½ barrels; add, therefore, 3½ to 18, which makes 21½. Three barrels, therefore, must be evaporated in boiling, leaving 21½ to be turned into the coolers.
We must now return to the brewing which we ​left, the remainder of the first worts being then pumping into the larger wort copper. The water in the liquor copper having now got up to 185°, let run over the malt, not under as in the first mash, 1¼ barrels per quarter or 37½ barrels. This may be done by means of a shute and canvas hose. Turn on gently at first, so as to make the liquor find its way through the grains: a deal board should also be placed on the top of the grains or malt where the liquor is running, to prevent its making a hole in the malt, so as to raise without penetrating it. If the malt be of good quality, the grains will in the course of 10 or 15 minutes rise through the Water; and as soon as this happens, the extract may be let run into the underback pretty smartly, so as to drain off in half an hour. If the grains do not rise, they must be roused with the mashing-machine. This second mash should be pumped as speedily as possible into the large wort copper among the 24 barrels of ﬁrst worts already there. Get on the ﬁre now as briskly as possible. Lose no time in proceeding with the third mash, and for that purpose turn over the grains as before directed, 15½ barrels at 160°. This may also be let run as soon as it has disappeared through the goods in the mash-tun, and be pumped, as before directed, into the copper. The whole of this process should not occupy more than ﬁve hours. As soon as the mash-tun is drained off, ​turn on 70 barrels for raw or return wort” for next brewing, at any temperature from 140° to 170°, the mode of treating which will be afterwards explained. We now dip the wort copper, and ﬁnd that we have by gauge 77½ barrels of wort: rouse it thoroughly, so as to mix completely the different taps; having then taken a sample, we ﬁnd the average gravity to be 22.5 lbs. per barrel when taken at a temperature of 60°. Multiply, therefore, the number of barrels 77.5 by 22.5, the product will be 1743.7, from which deduct 10 per cent., say 17.4—the remainder will be 1569.7 The desired strength of the beer to be produced is 26 lbs. per barrel—divide, therefore, 1569.7 by 26, which gives 60 barrels and 9.7. Throw now into the copper 120 lbs. of hops, being two pounds per barrel. How many barrels must be turned out of the copper to leave 60 in the gyle-tun? Two barrels will be retained by the hops, and 10 per cent. will be evaporated in cooling or 7 barrels; add, therefore, 9 to 60, making 69: the boiling must, therefore, be continued until only 69 barrels are left in the copper.
We now return to the raw wort: 70 barrels had been turned over; let the mashing-machine go round the tun a few turns, then let the worts run, and pump them into the ﬁrst or liquor copper as soon as possible—73 barrels. Bring them to boil. Their gravity may be 2 lbs. per barrel, or 146 lbs.: ​add the hops of the other boilings when the worts are drained of; you will gain from the hops of the best ale about 56 lbs., being the strength of one barrel and one-third retained by them, and from the second 52 lbs., the strength of 2 barrels retained by them. Bring the whole again to boil. Before being used, they must be run through the hop-back into the under-back, and again pumped into the copper, where we shall now find perhaps only 65 barrels at 4.5 gravity—292.5.
To old brewers, or those well acquainted with the trade, the above details may appear too minute and prolix; but as this Appendix, as already stated, is principally intended for beginners, we have thought it necessary to be thus minute for their instruction. We shall now proceed to the fermentation of the two qualities of the beer, beginning with the stronger.
Fermentation of the Best Ale.
Monday evening, 3 o’clock.—The wort in the cooler having now got to a temperature of 70°, weigh 5 lbs. of fine lively stillion yeast, which mix in a pail or bucket with a gallon of the worts; as soon as this mixture begins to work up or rise in the pail, let two barrels of the worts run into the fermenting tun, into which throw the yeast from the pail, stirring it about so as to thoroughly mix. This is called pitching. When the remainder of ​the worts in the cooler get to a temperature of 60°, weigh out 75 lbs. more of the same yeast, which mix up with worts in a stand, so as to be rising, as before mentioned. We now want to have all the worts in the gyle-tun, which, when mixed, shall be at a temperature of 52°. No specific directions can be given for this purpose, as in some brewhouses the worts lose more heat in a short time than in others, and also in running from the coolers to the gyle-tun: a little practice, however, will enable any one to judge for himself, according to circumstances.
As the worts continue running down, take a sample for weighing, and go on adding a little more yeast from the stand, until the whole has been used.
When the worts are all down, gauge them with the dipping rod, and after rousing well to mix the yeast, cover and close the tun.
We find by gauge that we have 18 barrels, weighing 42 lbs. per barrel.
Tuesday morning, 6 o'clock.—Rising with a fine healthy curl—heat 53½°. Evening, 6.— Rising to a fine rocky, light yeasty head, the stomach or aroma smelling quite sound and healthy: heat 57°.
Wednesday morning, 6 o'clock.—All right, the light yeasty head having dropped during the night, was now rising to a ﬁne close yeasty head with ​numerous little bright air-bells breaking and puffing out gas; heat 65°, attenuated to 29½ lbs. Evening, 1.—Still rising vigorously, and all right; heat 70°; add 5 lbs. of yeast treated as before. Evening, 11.—A fine close yeasty head as before described; the stomach sound, pungent, and highly aromatic: heat 75°, attenuated to 19 lbs. cleansed.
Fill up the casks every hour with the beer thrown out from the casks into the stillions, for the first eight hours, by which time it will have got pretty steady; it may afterwards be filled up occasionally for two days more. In throwing. off the yeast, it will be found that the beer has attenuated 5 lbs. more, being now at 14, or one-third its original gravity, which is quite right. For further directions, see Storing and Keeping Beer.
Fermentation of Second Ale.
Monday evening.—On proceeding as directed for the Best Ale, we ﬁnd we have 60 barrels at 26.2 per barrel. When the worts get down to a temperature of 75°, pitch as before directed, with 10 lbs. of yeast, and 3 barrels of worts; get all into the gyle-tun at a temperature of 58°, adding 140 lbs. more of yeast treated as directed in the process.
Tuesday, 6 A.M.—Just beginning to curl; no heat gained. 6 P.M.—Rising to a fine rocky head, stomach sound and healthy; heat 66°.
​Wednesday, 6 A.M.—The light yeasty head just beginning to drop, heat 66°, attenuated to 18 lbs.; added 6 lbs. of yeast rising in the pail. 11 A.M.—Rising to a ﬁne close yeasty head and all right. 3 P.M.—All right, heat 72°, attenuated to 12 lbs. cleansed; ﬁll up as before directed, and when done working in the casks, the ale will be down to 9 lbs. gravity.
In all healthy sound fermentations, allowance must be made when cleansing for the additional attenuation in the cleansing casks.
We must now calculate what number of lbs. gravity we have obtained per quarter from the malt.
| 18 | barrels | in best ale at 42° | make | 756 | |
| 60 | do. | in 2nd ale at 26.2 | do. | 1572 | |
| 65 | do. | in raw wort at 4.5 | do. | 292 | .5 |
| Divide by number of qrs. used | Divide by number of qrs. used | 30) | 2620 | .5 | (87.3 |
| per quarter, leaving out fractions. ||||||
The rule for the quantities to be turned out of the copper, so as to produce the required number of barrels in the gyle-tun, as described in the foregoing process, if the copper be truly and rightly gauged, will always approximate nearly enough to the truth for practice, making allowance for the difference of evaporation on the coolers, according to the state of the atmosphere. If more than the usual evaporation takes place, the quantity will be less, but the worts will be proportionally stronger, and vice versâ. ​We often, however, find coppers so inaccurately gauged as to make a difference of 4 or 5 barrels or more. In following this rule, therefore, it is indispensably necessary that the copper should be accurately gauged. The simplest and best mode of doing so is to ﬁll the copper brim full with water, and having found a cask which contains precisely 36 gallons, or a barrel of liquid, take out one of the ends of it; you must then procure an unmarked wooden rod, long enough to reach the bottom of the copper; a piece of board must then be placed on the top of the copper, stretching out so as to conduct the rod perpendicularly to the bottom. Great mistakes are often made by not attending to this rule. The copper must then be run off barrel by barrel, very accurately, and at every barrel the rod should be dipped to the bottom of the copper, and a notch made where the water cuts the rod, barrel by barrel. This gives an accurate dipping-rod for the wet dip, and by reversing it and placing a piece of cork as usual on the other end, We have a dry dipping-rod.
In small coppers for private brewings, the same rule may be adopted, by marking the rod at every 1, 2, 3, or 5 gallons, as circumstances may require.
FURTHER REMARKS ON BOILING.
Before proceeding with the directions for the next brewing, in which there are two boilings of the worts with only one copper, it may be necessary to give some information respecting the most eligible mode under these circumstances of boiling.
The practice of extensive brewers, during the last century, was to have generally three boilings of the worts in every brewing. The first was called the hop-wort; the second the jack-wort, and the third, the blue-wort. At that time, what are now termed raw or return worts, were but little known, and of course, seldom employed. It was therefore necessary, they considered, to have three boilings, in order to get the best possible extract from the malt; and perhaps they were right. Now, however, when the mode of making extracts begins to be much better understood, three boilings in the same brewing are seldom resorted to, excepting by those who obstinately adhere to the old practice, which has no other claim to adoption than its antiquity.
It has been already stated, that all delay in the process of brewing should as far as possible be avoided. Three boilings must necessarily occupy more time than two, and two boilings more time than one; if therefore the position be allowed (of which there can be no doubt), that all delays are ​dangerous in the process of brewing, one boiling is safer than two, and two safer than three.
No particular objection can be made to two boilings at any time, where that may be found necessary: as we shall be able to show that by proper management, and even with only one copper, the process may be so conducted, that none of the taps need lie any length of time either in the underback or elsewhere, before being conducted to the copper. One boiling, however, is always the safest in summer brewing.
Let the brewings be made of shorter lengths, and the more frequent the better, so as that the yeast may be always preserved in good order.
With only one copper, three boilings must invariably produce unsoundness to a certain extent, in hot weather.
We have, however, encountered individuals so conﬁdent in error, as to insist that they must and would brew the same quantities of malt which they had been accustomed to do, and that with only one copper totally inadequate for the purpose; by which mode of proceeding they invariably produced very unsound beer.
With smaller brewings of only half the quantity of malt, the worts were boiled in one operation, and the beer turned out well; and the trade did not require more than two of these smaller brewings per week. See Summer Brewing.
ONE COPPER TWO BOILINGS.
A Brewing with only one Copper, containing twenty-five Barrels where two Boilings are necessary.
The great desideratum, in this case, is to get on with the process with the least possible delay, and to let no part of the worts remain longer than is absolutely necessary, between the mash-tun and the copper. As beer of from 24 to 27 lbs. gravity per barrel is now very generally wanted, we shall take here 24 lbs. for our standard, having no mashing-machine.
The copper having been previously brought to boil, the water should now be cooled to a temperature of 180°, by adding what may be necessary of cold water for that purpose. Eight quarters of tolerably good malt standing in sacks near the mash-tun, weight 40 lbs. per bushel.
Commence brewing at seven o’clock in the morning. Let run into mash-tun 14 barrels at 180°; stir it about until it gets down to 170°; then turn your malt into the tun, sack by sack, thoroughly mixing it with oars and rakes, as you proceed. If the mash should become too stiff for working, run one barrel or two barrels, if found necessary, from under the false bottom of your mash-tun into the mash; this will enable you to infuse all your malt. Now get on your ﬁre until the water in the copper ​reaches 185°, when you may damp the ﬁre so as to be acquiring a little more heat; it is necessary, during this time, to be going on mashing, and for some one to break with a stick, or any other instrument which may be applicable for the purpose, all the lumps or knots of uninfused malt, as they are brought up to the surface. Now turn on from the copper, still from under the false bottom, letting the water run very gently, (and still mashing, now as vigorously as possible, so as to diffuse the heat more regularly,) until the milky white appearance of the extract has disappeared, and been succeeded by greater transparency, when you may let the water run more quickly. In a short time the mash will be covered with a white froth; the extract is now thoroughly made. Let your liquor run, and keep mashing until you have turned over, in all, twenty-four barrels, or three barrels per quarter, when, after mashing about ten minutes longer, at the same time going round the bottom of the mash-tun with your oars, you may cover up the mash. Since writing the above in the first edition, it has been found that covering up the mash so as to prevent the escape of steam is injurious, as can be easily proved. All this should occupy a space of not more than three quarters of an hour. Let the mash stand an hour and a-half or less, then let the worts run, not over quickly, into the under-back. You should, in the mean time, have your copper charged with liquor for next mash; and ​should any boiling liquor be wanted for scalding your utensils, &c., now is the time to procure it. When the mash-tun has been quite drained off, take for your second mash only the necessary quantity of liquor to make up your first boiling. You should have in the under-back not more than sixteen or seventeen barrels, your malt not having been of first-rate quality. Let four barrels, therefore, run gently over the top of the malt, sprinkling it all over, either from a canvas hose or a sparging-machine, if you have got one. As soon as the liquor disappears through the grains, which will be very shortly, let it run into the under-back, making twenty-one barrels for first boiling. Go on now as quickly as possible with your third mash; let twelve barrels, at any temperature not exceeding 170°, or below 150°, run over the goods, as before directed, and "immediately get your first worts into the copper, at the same time carrying on the ﬁre as briskly as possible, add 52 lbs. of hops, or two lbs per barrel for the quantity of beer to be produced." We return again to the mash-tun. If the water has all disappeared, and the grains are floating on the surface, no mashing is necessary; if not, they must be again roused by mashing. Let this mash stand until your first worts begin to boil, then let them run gently, so as to keep pace nearly with your boiling; when drained off, take cold liquor to make up your second worts, and to wash out any little saccharine matter remaining in the grains. ​In this case, sprinkle four barrels over the grains, and let it run briskly as soon as it disappears through the grains. The first worts, having now boiled one hour and fifteen minutes, may be discharged or turned out, as it is termed, from the copper for cooling. Get your second worts up as soon as possible, rouse them well, and take a sample for weighing; add the hops from first worts when drained. In the first worts we had twenty-one barrels in the copper, at 26 lbs., when reduced to a temperature of 60°.
| Multiply 26 lbs. by 21bls., making | 546 |
| Deduct 10 per cent..................................................................................................................................................................................................................................................... | 55 |
| Leaving, of real gravity in the gyle-tun | 491 |
After boiling, and the loss in quantity by evaporation and condensation on the coolers, we find that we should have in the gyle-tun 16 barrels at 31 lbs. gravity, or 496.
On gauging the second worts in the copper, we find 17 barrels of 8 lbs. gravity, at 60°.
| Multiply 17 by 8, making | 136 |
| Deduct, as before, 10 per cent..................................................................................................................................................................................................................................................... | 14 |
| | 122 |
| Add 28 lbs. from hops of 1st worts | 28 |
| Add gravity of first worts.................................................................................................................................................................................................................................................... | 496 |
| | | Br. | Fir. |
| Div. by required grav. pr. bl. | 24)646 | (26 | 3 |
| leaving out fractional parts. ||
​We have sixteen barrels of first worts, and therefore require ten barrels and three firkins of second worts to make up the required quantity—what number of barrels should be turned out of copper?
| | Bs. | F. | G. |
| Wanted 10¾.................................................................................................................................................................................................................................................... | 10 | 3 | 0 |
| Add retained by hops.................................................................................................................................................................................................................................................... | 0 | 3 | 4 |
| Evaporation, &c. on coolers.................................................................................................................................................................................................................................................... | 1 | 1 | 0 |
| | 12 | 3 | 4 |
You must therefore turn out of the copper, in round numbers, thirteen barrels by gauge.
We find, in the fermenting tun, 26.5 barrels at 24.2, making 641.3 lbs. of gravity: the previously calculated gravity being 646, not one per cent. difference.
This is quite near enough for practice. It will be seen, that in the above process of making the extract, none of the worts can possibly get tainted from lying too long in the underback, or elsewhere, and this mode of procedure is calculated to make the best possible extract from the malt which circumstances will permit. If all is right, the fermentation will go on regularly, as before described; if it does not, the cause of failure must be traced and removed.
To ﬁnd the gravity per quarter, divide 641.3 by 8, the number of quarters used: 8 ÷ 641.3 = 80.1, omitting fractions.
ONE COPPER ONE BOILING.
Ten quarters of good malt, with a shade of colour, weighing 42 lbs. per bushel. The copper having been brought to boil, and allowed to boil for some time, should be nearly full, leaving room only for cooling down, with cold liquor, to a proper temperature. If the malt hopper be so constructed as to run the malt into the mash-tun at any time, it is better to run the first liquor into the tun previously to the malt being put into the mash-tun, allowing it to come down to its proper temperature in the tun; the malt may then be run into the tun gradually, while the mashing is going on. The malt in this instance had been previously placed in the tun.
Ale of twenty-six pounds’ Gravity.
7 A.M.—Turn on eighteen barrels, at 169°, allowing the copper to be gaining in heat at the same time: mash until the malt is all thoroughly mixed with the liquor, fifteen minutes or more, if necessary. Liquor in copper now at 185°; turn on ​gently from under false bottom; this is certainly better than sparging or sprinkling, at all events, in this stage of the process, as the heat, by rising gradually from the bottom, will be more equally distributed than when sprinkled on from above; at the same time go on mashing, the machine must be going round as quickly as possible. As we have in this instance a large quantity to use, the liquor in the copper should not be allowed at any time to exceed 185° or 186°, so as to bring the heat of the taps to the proper medium, viz., 148° to 152°. As soon as the milky white colour of the extract has disappeared, and been succeeded by greater transparency, let the liquor run on more quickly; in a short time the mashing will be covered with the white froth; keep on mashing until you have turned on in all thirty barrels of liquor, or three barrels per quarter; when, after a couple of rounds of the machine, you may leave off. Let the tap stand one hour and a half; then let the worts run from the mash-tun into the underback; this should be about half-past nine: when drained off, we find in the underback twenty-two barrels, at 30 lbs. gravity.
If warm water be wanted for scalding the utensils, or other purposes, the interval occupied by the standing and running of the first mash, is the proper time for preparing it, taking care, however, to leave enough in the copper, at the proper temperature, ​for the brewing, so as not, in any way, to delay the process.
10 A.M.—Now let run over the malt in the mash-tun, not from under the false bottom as done in the first mash, fifteen barrels of liquor, at a temperature of 185°. As soon as the goods have risen, let the worts run into the underback, upon the first tap. It sometimes happens with inferior malt, or too low grinding, that the grains will not rise, in which case they must be roused by the mashing machine. The second mash produces fifteen barrels and a-half, at 18 lbs.; and as the temperature is considerably higher than the first worts, it also raises their temperature, which tends to prevent their getting tainted; a few handfuls of hops should be sprinkled over them in the underback. There should now be left in the copper only the quantity to be used for next mash, say eight barrels, at any temperature below 165°. Now (11 o’clock) turn these eight barrels over the goods as before, and immediately pump the worts from the underback into the copper; let the eight barrels run as before directed, and pump them into the copper as they run from the mash-tun into the underback. Now, as there is no raw wort, run two or three barrels of cold liquor over the goods or grains in the mash-tun, to wash out any little saccharine which may remain.
​When we have got all in copper, we find—
| Forty-seven barrels at 22.3—or | 1048. | 1048. | 1 |
| From which deduct 10 per cent | 109. | 109. | 1 |
| Divide by 26, strength required per barrel | 26) | 939. | 0 | (36 |
| and 3 lbs. over. ||||
We must now, as before, calculate what number of barrels must be turned out of the copper, so as that 36 may go into the gyle-tun. We use 2 lbs. of hops per barrel, 94 lbs., which will increase the quantity in the copper to 48½ barrels, and these will retain one barrel and at-half, or rather more, and about eight barrels will be evaporated on the coolers.
| Wanted | 36 |
| Add for evaporation and condensation | 8 |
| Retained by hops | 1 | ½ |
| Turn therefore out of copper | 45 | ½ brls. |
We find, in the gyle-tun, thirty-six barrels one firkin, at 26 lbs. gravity, or nearly so, at least correct enough for practice.
| Multiply the number of barrels in tun | 36 | 36 |
| By the gravity | 26 | .2 |
| Div. by the number of quarters malt | 10) | 943 | .2(94.3 |
| gravity per quarter. |||
For process of fermentation, see page 184., "Second Ale."