Note 18 — PART II. THE PRACTICE OF BREWING.

152, to which 2 degrees must be added, for what is lost in the extracts coming away, or 154 degrees, being the heat of the mash for keeping small beer, after amber; as this number is less than 166 degrees, the last mash of the amber, consequently, in the computation made, to find how much of the quantity of the liquor used, is to be made to boil, to give the true degree of heat to the mash of small, the difference of heat required in this mash, 154, and the heat of the goods 162 or 8, is to be multiplied by the volume of the goods, and the product in this case subtracted; whereas, in the operations for brewing, whose heat gradually increased every mash, it is to be added.