The domestic brewer and family wine-maker, written with a view to economy and excellence, and adapted to the use of private families. To which is added a description of Needham's patent brewing apparatus, and the uses to which it may be applied / by B. Parkes.

  • Parkes, Benjamin.
Date:
1835
Catalogue details

Licence: Public Domain Mark

Credit: The domestic brewer and family wine-maker, written with a view to economy and excellence, and adapted to the use of private families. To which is added a description of Needham's patent brewing apparatus, and the uses to which it may be applied / by B. Parkes. Source: Wellcome Collection.

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

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    to produce a clear hogshead of wort, with allowance also for waste in boiling, &c. Brisk up the fire, and put into the copper a handful of common salt when your liquor or water boils; put sufficient into the mash- tun or half the contents of the copper, at the degree of heat by the thermometer of 160 degrees for the first mashing; then pour in the malt as before, letting some person stir it all the while that it may not lump together. When it is well mashed, cover it up close, to prevent the steam from evaporating. Let it stand two hours, and draw it off gently into the copper, (having previously taken out the remainder of the liquor for the second mashing, which you must bring to the degree of heat of 170 degrees); to which add half the quantity of hops, and let it boil briskly for about 25 minutes; after which time draw it off into the coolers. When you have put your liquor in the second mashing, it must stand for two hours and a half: then draw this