the mash is too thick for stirring, add a little more water, letting it run slowly, say half a barrel, or about two gallons per bushel, at a temperature of 180°; this will enable you to infuse the remainder of your malt. Let your copper in the meantime be gaining heat until it reaches 190°; then damp your fire. If you have the means of doing so, let your liquor at 190° run very gently from under the false bottom of your mash-tun. If you cannot let it run from below, it must be sprinkled over the top of the mash, by means of a watering-pot such as is used by gardeners for watering plants. You should in the meantime continue mashing as quickly as possible.
As soon as the milky whiteness of the extract disappears and is succeeded by greater transparency, let the water run or be sprinkled on more quickly, when in a short time the white froth will make its appearance all over the tun. Your extract is now thoroughly made. If your malt be of the best quality, you may take in this way for your first mash, in all, three barrels of water per quarter, or 13½ gallons per bushel.
Having now done mashing, sprinkle a little dry ground malt over the top of the mash, and cover up the tun. Let it so stand for one hour and a half; then set tap, as it is technically called, or, in other words, let your worts run from the mash-tun to the underback.
The boiler should in the meantime be again
