A treatise on the art of brewing : exhibiting the London practice of brewing porter, brown stout, ale, table beer and various other kinds of malt liquors / by Fredrick Accum.

  • Friedrich Accum
Date:
1820
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the art of brewing : exhibiting the London practice of brewing porter, brown stout, ale, table beer and various other kinds of malt liquors / by Fredrick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    hop be new or of the best kind,) to every bushel of malt. If the beer is to be pre- served sixteen or eighteen months, one pound of hops to a bushel of malt will be a good proportion. For such strong ale as is brewed for present drinking, there need not be more than ten ounces of hops to a bushel of malt. But for this kind of beer, brewed in warm weather, it will be ad- visable to use three quarters of a pound of hops to a bushel of malt. For small beer, which should always be brewed by itself from 2|- to 2^ bushels of pale malt, and from l^-to l|lbs. of hops are suf- ficient to make a hogshead of beer. By advising the above quantity of malt to be employed for the production of a given quantity of beer, it is to be understood, that the whole of the soluble matter be completely extracted from the malt, a cir-
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