nearly filled with liquor, and brought as speedily as possible to a temperature of 185°.
When the mash-tun is quite drained off, proceed immediately with your second mash, the liquor in your boiler being now at 185°, which is the best temperature, but do not delay your process for the difference of a few degrees. Turn on, over, not under, the malt, very gently at first, so as to let the liquor find its way down through the malt as you proceed, one barrel and a-half per quarter, or nearly 7 gallons to a bushel. Should any remain in the boiler, let it run to waste, or retain it for some other purpose. Lose no time now in pumping or getting your first tap or worts into the boiler, where you should find rather more than 2 barrels at 30 lbs. gravity per Long’s instrument: to this add 9 lbs. of hops or 6 lbs. per barrel (for the ale to be produced) or more, if highly-hopped beer is wanted. Get your copper to boil as soon as possible, and keep it boiling for an hour and fifteen minutes, then turn your worts out through the hop-back into the coolers.
We now return to the second mash in the mash-tun. Should the malt have risen up through the liquor on the top, no farther mashing will be necessary; but if it does not rise, it must be stirred up by oars or rakes. Let this mash stand until your first worts begin to boil; then let it run gently, so as to keep pace nearly with your boiling. As soon
