Occupations > British wine-maker, and domestic brewer

A QUARTER OF MALT.
287
left in of the ale-wort. Having now forty-eight
pounds for thirty-six gallons, the gravity should
be 48, there being one pound and a third of sugar
to each gallon. This is supposing the whole
goodness has been extracted by the last sparges.
But as this is not likely to be the case, the gravi¬
ty of the wort for table-beer may be 36 instead of
48, leaving in the mash still twelve pounds. By
the addition of a quarter of a pound of sugar to
each gallon of this wort, the gravity may be
brought from 36 to 48, which, when boiled for
two hours, will be increased from 48 to 53 or 54,
and a most excellent beer produced, nearly equal
to the Edinburgh sixty shilling ale.
The addition of sugar does not only increase
the gravity, but imparts to the ale that richness
of flavour of which the first running from the mash
has in a great measure deprived it. For in malt
extracts, the first running from the mash is more
valuable to the brewer than the second: that is to
say, a second wort of 30 gravity is not so valu¬
able as a third part of a first wort at 90, because
the first running contains a less proportion of muci¬
lage to the sweet than the second. It now remains
with the operator to choose whether he will use the
small portion of sugar recommended, and if he
does, whether he intends his ale to be pale or
dark. If he wishes the former, light sugar is used,
and if the latter, that of a dark character is em-