turn on 70 barrels for raw or return wort” for next brewing, at any temperature from 140° to 170°, the mode of treating which will be afterwards explained. We now dip the wort copper, and find that we have by gauge 77½ barrels of wort: rouse it thoroughly, so as to mix completely the different taps; having then taken a sample, we find the average gravity to be 22.5 lbs. per barrel when taken at a temperature of 60°. Multiply, therefore, the number of barrels 77.5 by 22.5, the product will be 1743.7, from which deduct 10 per cent., say 17.4—the remainder will be 1569.7 The desired strength of the beer to be produced is 26 lbs. per barrel—divide, therefore, 1569.7 by 26, which gives 60 barrels and 9.7. Throw now into the copper 120 lbs. of hops, being two pounds per barrel. How many barrels must be turned out of the copper to leave 60 in the gyle-tun? Two barrels will be retained by the hops, and 10 per cent. will be evaporated in cooling or 7 barrels; add, therefore, 9 to 60, making 69: the boiling must, therefore, be continued until only 69 barrels are left in the copper.
We now return to the raw wort: 70 barrels had been turned over; let the mashing-machine go round the tun a few turns, then let the worts run, and pump them into the first or liquor copper as soon as possible—73 barrels. Bring them to boil. Their gravity may be 2 lbs. per barrel, or 146 lbs.:
