s,
which should be retained in the copper by a strainer, pitch your tun at
62 degrees, giving two gallons of good yest at first, and two gallons
more in twelve hours after; let your fermenting heat rise to 80
degrees; thus your attenuation will have gained 18 degrees, which will
probably cause your guile to remain in the tun from 60 to 80 hours. Use
salt and bean meal flour as directed in the preceding process, and in
the same proportion, before cleansing; fill, &c., as already directed.

_Welsh Ale, how brewed._

This it a luscious and richly flavoured ale, much liked, but very heady.

PROCESS.

72 Bushels of Pale Malt.
70 lb. of Hops.
20 lb. of best brown Sugar.
2 lb. of Grains of Paradise, ground.

Heat of the first mashing liquor 175, mash one hour and a half, putting
in your malt very gradually, and mash uncommonly well, and let it stand
two hours; second liquor at 190, mash one hour, and stand two more; run
down as before, boil these two runs together for one hour and a half,
putting in your hops, &c., save the sugar, which is to be put in but a
few minutes before striking off, at which time the rousing of the
copper should commence, and so continue until the worts are nearly run
off. Small beer may be brewed, in the usual way, after both these
worts, in which case, cold water will answer full as well as hot; pitch
your strong worts at 62, with a small proportion of good yest, and let
your fermenting heat rise to 80; thus your attenuation will proceed 18
degrees; cleanse with salt and bean flour as already directed, but in
suitable proportion in point of quantity to your malt, fill in the
usual way, and when nearly done working, use fine ale to top with,
before you bung down, putting into each barrel one large handful of
scalded hops, that have been previously cooled down.

_Wirtemberg Ale._

BREWED AS FOLLOWS:

128 Bushels of Pale Malt.
32 Bushels of Amber Malt.
---
160 Bushels of Malt.
---
188 lb. of Hops.
28 lb. of Honey.
20 lb. of Sugar.
4 lb. of Hartshorn Shavings.
4 lb. of Coriander Seed, ground.
1 lb. of Caraway Seed, ground.

Cleansed 50 Barrels of Ale.

Give your first mashing liquor at 172, mash for one hour and a half,
stand two hours, run down fine, but smartly.

Second mashing liquor 180, mash one hour, stand two hours, run down as
before; get up your two worts; put in, with your hop