The Art of Brewing, Teil 3

alcohol allowed Art of Brewing attenuation barley barrel of wort bitter boiled brewer bunged Burton carbonic acid casks CHAPTER cleansing Cocculus Indicus cock cold water colour contains cooled coolers copper degrees distillation drained drawn dry extract Fahrenheit false bottom fecula fermentable matter filled flavour fluid froth gallons gyle gyle-tun half heat of fermentation hot liquor hour inch infusion ingredients isinglass latter less lime malt liquor mash-tun means mentation METHOD OF BREWING mild mild ale mild beer mixed mode nearly ounces pipe porter portion pounds per barrel practice preserved produce proportion publican pumped pure purpose quarter of malt quassia raw grain remains saccharine saccharo saccharometer saccharum Scotch Scotch ale second mash shillings small beer sparge specific gravity strength strong sugar surface sweet table beer taste tion turned twenty barrels under-back usually vessel vinous fermentation weight White Beer whole wine yeast