Occupations > British wine-maker, and domestic brewer

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BREWING FROM
over this cover, as every means are necessarily
employed to keep the mash as hot as possible, by
preventing the escape of the steam. The copper,
in the meantime, has been re-filled. The mash
remains thus covered for one hour and a half. At
the expiry of this time, the tap of the mash-tun is
partially turned, the first running received in a
pail, until the wort is perfectly clear, the contents
of the pail returned into the mash-tun, and the
clear wort allowed to run into the under-back, the
volume being gradually increased by turning the
tap. The cover is removed from the head of the
mash-tun when the wort begins to run slow; and
after having drawn off nearly forty gallons, the
tap is turned, and forty-two gallons of water, at a
temperature of from 188° to 190°, are poured on
the grains, in seven quantities, of six gallons each,
at intervals of fifteen minutes between each six
gallons. The copper is again filled, and the mash-
tun covered as before, and allowed to remain in
this state for fifteen or twenty minutes after the
last sparge. In the meantime, the quality and
quantity of the wort in the underback is ascertain¬
ed, for the purpose of knowing how much of the
second extract it is necessary to draw off. Sup¬
pose there are already forty gallons in the under-
back; in order to make up the sixty-three gallons,
only twenty-three gallons would be required. But
during the different stages of process which the