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1036
Enquire within upon everything
·
Robert Kemp Philp
781
2268.
Ale.
Take
three
bushels
of
malt,
three
pounds
of
hops,
fifty-two
gallons
of
water,
for
two
workings.
Or,--malt,
two
bushels
and
a
half;
sugar,
three
pounds;
hops,
three
pounds;
coriander
seeds,
one
ounce;
capsicum,
a
drachm.
Thirty-six
gallons.
This
gives
a
pleasant
ale,
with
a
good
body.
2269.
Amber
Ale.
Three
bushels
of
amber
malt,
three
quarters
of
a
bushel
of
pale
amber
malt,
two
pounds
of
hops,
a
tablespoonful
of
salt.
Three
mashes,
forty
to
fifty
gallons.
Skim,
and
fine
with
isinglass.
2270.
Burton
Ale.
One
quarter
of
pale
malt,
eight
pounds
and
a
half
pale
hops;
mash
three
times.
Work
the
first
mash
at
170°,
second
at
176°,
third
at
150°.
Boil
the
first
wort
by
itself;
when
boiling
add
three
pounds
of
honey,
a
pound
and
a
half
of
coriander
seeds,
one
ounce
of
salt.
Mix
the
worts
when
boiled,
cool
to
61°,
set
to
work
with
a
pint
and
a
half
of
yeast.
As
soon
as
the
liquor
gets
yeasty,
skim
the
head
half
off;
rouse
the
rest
with
another
pint
and
a
half
of
yeast,
three
quarters
of
an
ounce
of
bay
salt,
and
a
quarter
of
a
pound
of
malt
or
bean
flour.
This
makes
a
hogshead.
2271.
Edinburgh
Ale.
Mash
two
barrels
per
quarter,
at
183°;
mash
for
three
quarters
of
an
hour;
let
it
stand
one
hour,
and
allow
half
an
hour
to
run
off.
Or,
mash
one
barrel
per
quarter,
at
190°;
mash
three
quarters
of
an
hour,
let
it
stand
three
quarters
of
an
hour,
and
tap.
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