Overview

E. Hughes's beer brewing manifesto from 1796 reproduced for your reading pleasure. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. Ever wonder how to brew your own beer or ale? Have you ever bought one of those little make-your-own-beer kits at Bed Bath and Beyond and think it must have been just that easy in the old days to whip up a batch of brew? Well, prepare to be amazed, enlightened and awed by the techniques given in this lofty old book A TREATISE ON THE BREWING OF BEER IN 1796. If you want to learn how to brew beer the old fashioned way, or if you already are a brew master and would like a glimpse into 18th century brewing techniques this book is for you. From the extended title of the original text: Practical treatise on brewing, distilling, and rectification: with the genuine process of making brandy, rum, and hollands gin, the London practice of brewing porter, ale, and table beer, the method of brewing country ales ... preparation of foreign wine....WHEREIN IS PROVED That one Bushel of Malt will produce a Gallon of Beer more than another Bushel of an equal Strength, although both Malts be made of one Sort or Species of Barley. In this work will be found some profitable and necessary directions to Maltsters. And I'm not kidding when I say E. Hughes leaves no stone unturned when describing how to make each type of alcohol. Here's a snippet on THE PROCESS OF BREWING FOR PORTER First Mash. Presuming the grist composed of equal parts of pale, amber, and brown, malts, ground into the mashtun the preceding day, remove the cover, and turn on your liquor at the heat of one hundred and fifty degrees of Farenheit's thermometer, at the rate of two barrels per quarter; mash until all the balls and clots of malt are well broke up, and the whole of the goods well blended together, so as to form one uniform mass; lay the surface smooth, put on the cover; let this be performed within an hour, or, if possible, in less time, the object of mashing being only an equal and perfect incorporation of the malt with the liquor; let the whole stand an hour, then set the tap running, and examine whether the worts run fine, and to your expectation; if it does, let the tap run faster; when the tap has spent for a quarter of an hour, take the heat of the wort; complete the running of the tap with all convenient speed, and get your second liquor forward. Presuming every thing is ready within two hours and three quarters, or three hours at most, begin the Second Mash. Turn over the second liquor at one hundred and sixty degrees, at the rate of one barrel per quarter, and mash as before, but for half an hour, or at most three quarters; cover up the mashtun as before; allow for the standing of the tap one hour; then set tap, and take the heat as before; allow but half an hour for the running of this tap, and three quarters of an hour for the running of the first tap, if it can be conveniently accomplished in that time.... YIKES - I will never take another glass of beer for granted the rest of my life!!! Keep reading.

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