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1
1036
Enquire within upon everything
·
Robert Kemp Philp
782
2272.
Porter.
Brown
amber
and
pale
malt,
in
equal
quantities;
turn
them
into
the
mash-tub.
Turn
on
the
first
liquor
at
165°;
mash
one
hour,
then
coat
the
whole
with
dry
malt.
In
one
hour
set
the
tap.
Mix
ten
pounds
of
brown
hops
to
a
quarter
of
malt,
half
old,
half
new;
boil
the
first
wort
briskly
with
the
hops
for
three
quarters
of
an
hour,
after
putting
into
the
copper
one
pound
and
a
half
of
sugar,
and
one
pound
and
a
half
of
extract
of
liquorice
to
the
barrel,
turn
it
into
coolers,
rousing
the
wort
the
while.
Turn
on
the
second
liquor
at
174°,
set
tap
again
in
an
hour.
The
second
wort
having
run
off,
turn
on
again
at
145°;
mash
an
hour,
and
stand
an
hour;
boil
the
second
wort
with
the
same
hops
for
one
hour.
Turn
into
the
coolers,
and
let
into
the
tub
at
64°,
mixing
the
yeast
as
it
comes
down.
Cleanse
the
second
day
at
80°,
previously
adding
a
mixture
of
flour
and
salt,
and
rousing
well.
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