The London and Country Brewer by Anonymous

Author:Anonymous
Language: eng
Format: epub
Tags: history, brewery, beer, liquor, malt, making, alcohol, brewing, hops, barley, ale, historical, manual
ISBN: 9781781666913
Publisher: Andrews UK Limited 2012
Published: 2012-06-15T00:00:00+00:00

CHAP. XI.

Of Boiling Malt Liquors.

Altho' I have said an Hour and a half is requisite for boiling October Beer, and an Hour for Ales and small Beer; yet it is to be observed, that an exact time is not altogether a certain Rule in this Case with some Brewers; for when loose Hops are boiled in the wort so long till they all sink, their Seeds will arise and fall down again; the wort also will be curdled, and broke into small Particles if examin'd in a Hand-bowl, but afterwards into larger, as big as great Pins heads, and will appear clean and fine at the Top. This is so much a Rule with some, that they regard not Time but this Sign to shew when the Wort is boiled enough; and this will happen sooner or later according to the Nature of the Barley and its being well Malted; for if it comes off Chalks or Gravels, it generally has the good Property of breaking or curdling soon; but if of tough Clays, then it is longer, which by some Persons is not a little valued, because it saves time in boiling, and consequently the Consumption of the Wort.

It is also to be observed, that pale Malt Worts will not break so soon in the Copper, as the brown Sorts, but when either of their Worts boil, it should be to the purpose, for then they will break sooner and waste less than if they are kept Simmering, and will likewise work more kindly in the Tun, drink smoother, and keep longer.

Now all Malt Worts may be spoiled by too little or too much boiling; if too little, then the Drink will always taste raw, mawkish, and be unwholsome in the Stomach, where, instead of helping to dilute and digest our Food, it will cause Obstructions, Colicks, Head-achs, and other misfortunes; besides, all such underboil'd Drinks are certainly exposed to staleness and sowerness, much sooner than those that have had their full time in the Copper. And if they are boiled too long, they will then thicken (for one may boil a Wort to a Salve) and not come out of the Copper fine and in a right Condition, which will cause it never to be right clear in the Barrel; an Item sufficient to shew the mistake of all those that think to excel in Malt Liquors, by boiling them two or three Hours, to the great Confusion of the Wort, and doing more harm than good to the Drink.

But to be more particular in those two Extreams, it is my Opinion, as I have said before, that no Ale Worts boiled less than an Hour can be good, because in an Hour's time they cannot acquire a thickness of Body any ways detrimental to them, and in less than an Hour the ramous viscid parts of the Ale cannot be sufficiently broke and divided, so as to prevent it running into Cohesions, Ropyness and Sowerness, because in

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