AN ENTIRE NEW METHOD IN ALL THE ESSENTIAL PARTS OF BREWING GOOD MALT LIQUOR WITHOUT ANY ADDITION TO THE USUAL QUANTITY OF MALT OR Hops
Year: 1790

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JOHN LONG,
of Longville, in the County of Dublin, in the Kingdom of Ireland, Merchant,
send greeting.
WHEREAS His most Excellent Majesty King George the Third did, by
His Letters Patent under the Great Seal of Great Britain, bearing date the
Fourth day of June, in the thirtieth year of His reign, give and grant unto
me, the said John Long, His especial licence that J, the said John Long,
during the term therein expressed, should and lawfully might use, exercise,
and enjoy, within England, Wales, and the Town of Berwick-upon-Tweed, my
Invention of "AN ENTIRE NEW METHOD IN ALL THE ESSENTIAL PARTS OF BREWING
GOOD MALT LIQUOR WITHOUT ANY ADDITION TO THE USUAL QUANTITY OF MALT OR
Hops;" in which said Letters Patent there is a proviso, obliging me, the
said John Long, under my hand and seal, to cause a particular description of
the nature of my Invention, and how the same is to be performed, to be inrolled
in His Majesty's High Court of Chancery within one calendar month after
the date of the said recited Letters Patent, as in and by the same (relation
being thereunto bad) may more fully appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
John Long, do hereby declare that my said Invention is described in manner
following, that is to say:-
For the better extracting from malt, near a mash tun place a shallow copper, or
other vessel that will readily heat, the curb of which to be on a level with the
tun, and to contain from two to six hogsheads, according to the dimensions of

page_text: the tun, more or less, and at the lower end of the copper have a cock, from two
to five inches diameter, more or less, to conduct the heated liquor from the
copper into a tube, which passes down the external part of the tun and enters
it through an aperture about six inches from the bottom; then, forming two
revolutions, more or less, through the body of the tun, and communicating its
heat to the worts as it passes through the tube, and then, at a convenient
distance from the place it first entred, it runs from the tun into a cistern or
tub, situate as near as convenient to the copper or heating vessell, and in the
tub or cistern to be placed a pump, for the purpose of conveying the cooler
liquor back to the copper or heating vessel again, thero to receive the heat of
two hundred and eight degrees, more or less, (which it will require after the
first half hour, and then convey it through the mashing tun as before, and in the
same manner, as long as the working brewer or. distiller may think necessary
to raise the mashing tun to any degree of heat required. By adhering to the
foregoing process, the first liquor may with the greatest safety bo let upon
the malt from twenty to thirty degrees lower than tho present practice, by the
.which means it operates with gentleness, opens and expands the malt and raw
corn, and prepares it for the reception of sharper or warmer liquor, so as to
extract the whole of the sacharine quality from the malt and raw corn. By the
foregoing 'method, the mashing. tun instead of losing its first heat (which it
does by the present practice) continues to increase in heat every moment by
conveying the heated liquor through the tube into the tun, by which means at
the end of two hours the working brewer or distiller can have the tun brought
to any degree of heat he shall think best suited to the different qualities of the
malt or raw corn. Persons who would wish to save expenco may heat their
mashing tun at the side or bottoin by a large piece of metalic substance, made
fire-proof and fixed therein, which in some degree will answer the end proposed,
but with greater trouble and delay:
Secondly, to prevent the worts from receiving disagreeable flavors while
in the under back, a tube must be placed at the cock of the mashing tun
to receive the wort as it comes off and convey it to a great cistern or refri-
gerator, which is supplied with a stream of water; the worts passing through
that medium in a spheral tubo soon loses that hent. which so often proves
prejudicial to the brewer and distiller in. warm weather; then pass it from the
'tube into a vessel in which pumps are placed to return the worts into the
copper for the purpose of boiling off. All vessels for receiving the cold wort
must be placed lower than the source. from which the wort comes.
Thirdly, as the great object of long boiling the wort is remedied by my
Invention of taking the extract from the hops in a seperate manner from

page_text: the worts, I boil my worts no longer than from fifteen to twenty minutes,
and by pursuing that method I. save much time and fuel, and regulate my
lengths accordingly.
Fourthly, I steep my hops the preceeding day to which they are to bo
used in a copper or other vessel, with as much fluid, blood warm, as will
cover the hops, where it is to remain over a slow fire at least fourteen hours,
close covered, the copper at the tenth hour not to.be of. a greater heat than
one hundred and seventy-five degrees, continuing slow until the last hour;
then I bring the copper gradually to a simmer or slow boil, in which stato I
let it remain about ten minutes, and then run off the fluid; and this I do at
the same time the first wort is boiled off, that they may both pass together
through the refrigerator into the fermentation or working tun. After the fore-
going operation, I cover the hops again with other liquor, and bring the copper
to boil as soon as convenient, and let it remain in that state a considerablo
until the second worts are boiled off, then I pass the hop fluid with the wort,
same as in the first instance; and if there is a third wort, I boil my hops a
third time, with small worts instead of liquor, and pass it off' as before, by which
means I gradually obtain the whole of the essential oil and pleasing bitter
from the hops, which is effectually preserved in the beer.
Fifthly, to cool worts; when the water is boiled off it is conducted from
the cock from the copper or boiler into a tube of a proper dimension, which
passes the wort from the cock to the large cistern or refrigerator, and there
performs several revolutions in a spheral manner through the same tube,
which is immersed in a constant supply of cold water, whero it loses the
greatest part of its heat in a short time, and from thence continues a strait
course through the tube, a little elevated and of a suitable length, placed in
brickwork, until it meets a small refrigerator supplied with colder water from
a reservoir made for that purpose at the head of the works, from whence
a continual stream runs on the surface of the tube down to the great
refrigerator, cooling as it passes, in order to enable the working brewer
or distiller to send the worts into the backs or working tun at whatever
degree of heat he shall think proper. There is no difference between brewer
and distiller in this process, but that the distiller immediately passes the
strong wort from the mashing tun to the back through the same machinery
5 above inserted; and the tubes may be made of lead or any other metallic
substance.
Sixthly, and to enable me to brew in the warm summer months, I sink
my backs or working tuns at least on a level with the ground, but if the
deeper the better, and cover them close by an arch, made of bricks or other

page_text: materials that will totally exclude the atmospheric air from them; I place
them as near as possible to a spring or land drain, as their depth will naturally
draw the water from thence, which must be so contrived as to pass or flow
round the backs or tuns; I then introduce a large tube, which passos through
the vessels from a cistern or reservoir excluded from the heat of the external
atmosphere; I convey colder water by the tube, which passes through tho
tuns and keeps the wort several degrees lower than can possibly be done by tho
presont practice, by which means I can produce a compleat fermentation oven
in the dog days.
Seventhly, in cold or frosty weather, if the tan and backs should lose the
first heat intended to carry it through the process, by the foregoing method,
you may convey a supply of warm or boiling water by the tube which passes
through the body of the backs or tan communicating its heat, which raises
to any degree the working brewer shall think proper. By pursuing this method
in the coldest season I never want a proper fermentation.
In witness whereof, I, tho said John Long, have hereunto set my band
and seal, this Third day of July, One thousand seven hundred and