SECTION VII.OF BOILING.
Ithas been a question, whether boiling is necessary to a wort; but as hops are of a resinous quality, the whole of their virtues are not yielded by extraction; decoction or boiling is as needful as the plant itself, and is, together with extraction and fermentation, productive of that uniformity of taste in the compound, which constitutes good beer.
Worts are composed of oils, salts, water, and perhaps some small portion of earth, from both the malt and hops. Oils are capable of receiving a degree of heat much superior to salts, and these again surpass, in this respect, the power of water. Before a wort can be supposed to have received the whole of the fire it can admit of, such a degree of heat must arise, as will be in a proportion to the quantity of the oils, the salts, and the water. When this happens, the wort may be said to be intimately mixed, and to have but one taste. The fire, made fiercer, would not increase the heat, or more exactly blend together the constituent parts; this purpose once obtained, the boiling of the wort is completed.
It follows from thence, that some worts will boil sooner than others, receive their heat in a less time, andbe saturated with less fire; but, as it is impossible, and, indeed, unnecessary, to estimate exactly the quantities of oils, salts, and water contained in each different wort, it is out of our power previously to fix, for any one, the degree of heat it is capable of. This renders the thermometer in this case useless, and obliges us to depend entirely on experiment, and to observe the signs which accompany the act of ebullition.
Fire, as before has been mentioned, when acting upon bodies, endeavours to make its way through them in right lines. A wort set to boil, makes a resistance to the effort of fire, in proportion to the different parts it is composed of. The watery particles are, it is imagined, the first, which are saturated with fire, and becoming lighter in this manner, endeavour to rise above the whole. The salts are next, and last of all the oils. From this struggle proceeds the noise heard when the wort first boils, which proves how violently it is agitated, before the different principles are blended one with another. While this vehement ebullition lasts, we may be sure that the wort is not intimately mixed, but when the fire has penetrated and united the different parts, the noise abates, the wort boils smoother, the steam, instead of clouding promiscuously as it did at first round the top of the copper, rises more upright, in consequence of the fire passing freely in direct lines through the drink, and when the fierceness of it drives any part of the drink from the bodyof the wort, the part so separated ascends perpendicularly. Such are the signs by which we may be satisfied the first wort, or the strongest part of the extracts, has been so affected by the fire, as to become nearly of one taste. If, at this time, it is turned out of the copper, it appears pellucid, and forms no considerable sediment.
The proper time for the boiling of a wort hitherto has been determined, without any regard to these circumstances; hence the variety of opinions on this subject; greater, perhaps, than on any other part of the process. While some brewers would confine boiling to so short a space as five minutes, there are others who believe two hours absolutely requisite. The first allege, that the strength of the wort is lost by long boiling; but this argument will not hold good against the experiment of boiling a wort in a still, and examining the collected steam, which appears little else than mere water. Those who continue boiling the first wort a long time, do it in order to be satisfied that the fire has had its due effect, and that the hops have yielded the whole of their virtue. They judge of this by the wort curdling, and depositing flakes like snow. If a quantity of this sediment is collected, it will be found to the taste both sweet and bitter, and if boiled again in water, the decoction, when cold, will ferment, and yield a vinous liquor. These flakes, therefore, contain part of the strength of the wort; they consist of the first and choicest principles of the maltand hops, and, by their subsiding, become of little or no use.
It appears, from these circumstances, that boiling a first wort too short or too long a time, is equally detrimental, that different worts require different times, and these times can only be fixed by observation.
The first wort having received, by the assistance of the fire, a sufficient proportion of bitter from the hops, is separated therefrom. The hops, being deprived of part of their virtues, are, on the other hand, enriched with some of the glutinous particles of the malt. They are afterwards, a second, and sometimes a third time, boiled with the following extractions, and thereby divested not only of what they had thus obtained, but also of the remaining part of their preservative qualities. The thinness and fluidity of these last worts render them extremely proper for this purpose. Their heat is never so intense as that of the first, when boiling; for, as they consist of fewer oils, they are incapable of receiving so great a degree of heat. This deficiency can only be made up by doubling or tripling the space of time the first wort boiled, so that what is wanted in the intenseness of heat, may be supplied from its continuance.
The following table is constructed from observations made according to the foregoing rules.
A TABLEshewing the time each wort requires to boil for the several sorts of beer, in every season.
It may, perhaps, be objected, that, by a long boiling of the last worts, the rough and austere parts of the hops may be extracted, and give a disagreeable taste to the liquor; but it should be observed, this only happens, either in beers to be long kept, or in such as are brewed in very hot weather. In the first case the roughness wears off by age, and grows into strength, and in the last, it is a check to the proneness musts have in such seasons to ferment.
One observation more is necessary under this head; most coppers, especially such as are made in London, and set by proper workmen, waste or steam away, by boiling, about three or four inches of the contained liquor, in each hour. The quantity wasted being found on trial, and knowing how much water the copper holds upon an inch, what is steamed away by boiling in each brewing, may easily be estimated.
Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing.
Wastewater, in brewing, is that part which, though employed in the process, yet does not remain in the beers or ales when made. Under this head is comprehended the water steamed away in the boiling of the worts; that which is lost by heating for the extracts; that which the utensils imbibe when dry; that which necessarily remains in the pumps and underback; and more than all, the water which is retained in the grist. The fixing to a minute exactness how much is thus expended, is both impossible and unnecessary. Every one of the articles just now mentioned varies in proportion to the grist, to the lengths made, to the construction and order of the utensils, and to the time employed in making the beer. To these different causes of the steam being lessened or increased, might be added every change in the atmosphere. However, as, upon the whole, the quantity of water lost varies from no reason so much, as from the age and dryness of the malt, experience is, in this case, our sole and surest guide. I have, in the following table, placed under every mode of brewing, how much I have foundnecessary to allow for these several wastes and evaporations.
Brown strong and pale strong beers.
It is now time to begin the account of two brewings, which admit of the greatest variety, both in themselves, and in the season of the year. The same processes will be carried on, in the sequel of this work, until they be completed.27
On the tenth of July a brewing for common small beer is to be made with 6 quarters of malt.
By page 210 the proper quantity of new hops is 6 pounds per quarter. The length, according to the excise gauge without the bills of mortality, may be rated at 5 barrels 1/8 per quarter, or from the whole grist at 30 barrels 3/4. See page 219.
By page 222, the inches required in the copper, to bring out this length, at 2 worts, will be, for coppers as gauged page 221, 56 inches in the 2 worts above brass.
The state of this part of the brewing is, therefore, six quarters of malt dried to 130 degrees, 36 pounds of hops for 30 barrels 3/4 to go out at 56 inches above brass.
barrels; whole quantity of water to be used.
And by page 191 we find the heat of the first extract to be 154 degrees, and the heat of the last 174 degrees.
The other brewing, of which I purpose to lay downthe process in this treatise, is one for brown beer or porter of 11 quarters of malt, to be brewed on the 20th of February.
By page 209 the quantity of hops is 12 pounds per quarter. The length I would fix for this liquor, according to the excise gauge without the bills of mortality, is 2 barrels and 4 pins from a quarter, or from the whole grist 27 barrels 1/2. See page 219.
By page 222, the inches required, in a copper, such as I have specified page 221, to bring out this length at 3 worts, are 31 above brass.
The state of this brewing, so far as we have considered it, is therefore 11 quarters malt dried to 130 degrees, 132 pounds of hops for 27 barrels 1/2 to go out at 31 inches above brass.
barrels; whole quantity of water to be used.
And by page 177 we find the heat of the first extract to be 155 degrees, and the heat of the last extract 165.