of Hops will give 25 Barrels of Small Beer.

Boil your first copper, run into your mash tun as much boiling water
as, when reduced with cold, will bring it to the temperature of 1.0,
then commence your mashing operation, putting in two bushels of shorts,
and one bushel of bran at a time; when these are well mixed with the
water, put in more, mash again, and so continue to do till all is in;
it will take from half an hour to three quarters to mash this quantity
properly; let your mash stand two hours, run down as in the preceding
processes, and give your second liquor 165; mash a second time, stand
one hour, boil your first wort one hour very hard with half your hops,
which should have been steeped, rubbed, and salted, as before directed;
boil your second wort one hour and a half in the same way, putting on
the remainder of your hops, with one pound of ground mustard, and five
pounds of brown sugar, reduced, by boiling, to a colouring matter, as
already directed in the previous process; make up your two boilings in
your tun at the heat of 65, giving three gallons of solid yest; let
your attenuation proceed ten degrees, or to 75, then cleanse, and
continue to fill your casks in the usual way. It has been found that
beer brewed from these materials has stood the summer heats much better
than beer brewed from malt alone; this may be accounted for by the
extract of malt possessing a much larger proportion of saccharine
matter than that obtainable from bran and shorts. In families, this
beer may be brewed in the proportion of one or two barrels at a time;
and in the country, where brewer's yest may not be procurable, leaven,
diluted with blood-warm water, may be substituted for brewer's yest,
and will answer, but not so well; neither will attenuation go so high,
as fermentation with leaven, when applied to liquids, is generally
languid and slow.

_Single Ale and Table Beer._

100 Bushels of Malt.
60 lb. of Hops.

Heat of the air 50 degrees.

Cleansed or tunned 30 Barrels of Single Ale; with 16 Barrels of
Table Beer after.

First, or mashing liquor, 168, run your whole quantity of boiling
liquor into your mash tun, and when it cools down to the above point of
168, begin to run in your malt gradually from your malt bin; this
quantity will require four or five hands to mash it well, which will
generally take three quarters of an hour; when sufficiently mashed,
cover your tun, let it stand two