The Theory and Practice of Brewing

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  THE

  THEORY AND PRACTICE

  OF

  BREWING.


  BY MICHAEL COMBRUNE, BREWER.


  ORIGINALLY PUBLISHED WITH PERMISSION OF THE MASTER, WARDENS,
  AND COURT OF ASSISTANTS OF THE WORSHIPFUL
  COMPANY OF BREWERS.


  A NEW EDITION.

  CORRECTED AND GREATLY ENLARGED BY THE AUTHOR.


  _LONDON_:

  PRINTED FOR VERNOR AND HOOD, LONGMAN AND REES, CUTRELL
  AND MARTIN, AND J. WALKER,

  _By J. Wright, St. John’s Square, Clerkenwell_.

  1804.



TO

DOCTOR PETER SHAW,

_PHYSICIAN TO HIS MAJESTY_,

FELLOW OF THE ROYAL COLLEGE OF PHYSICIANS OF LONDON,

AND OF THE ROYAL SOCIETY.


SIR,

The brewing of malt liquors has hitherto been conducted by such vague
traditional maxims, that an attempt to establish its practice on truer
and more fixed principles must, like every new essay, be attended with
difficulties.

Your works, Sir, will be lasting monuments, not only of your great
abilities, but also of your zeal for the improvement of the arts,
manufactures, and commerce of your country. You will therefore permit
me to place under your patronage this treatise, which, if it can boast
no other merit, has that of having been undertaken and finished by your
advice and counsel.

Some favor, I hope, will be shewn for this distant endeavour to imitate
the laudable example you have set, and whatever be the success, I shall
ever glory in the opportunity it has given me of professing myself
publicly,

  Sir,
  Your most obedient,
  And most obliged humble Servant,
  MICHAEL COMBRUNE.

  _Hampstead, Middlesex,
  December 15, 1761._

THE

CONTENTS.


               Page

  PART I.

  Explanation of technical terms,                           1


  SECTION I.

  Of Fire,                                                 13


  SECTION II.

  Of Air,                                                  19


  SECTION III.

  Of Water,                                                24


  SECTION IV.

  Of Earth,                                                33


  SECTION. V.

  Of Menstruums or Dissolvents,                            34


  SECTION VI.

  Of the Thermometer,                                      39


  SECTION VII.

  Of the Vine, its fruits, and juices,                     50


  SECTION VIII.

  Of fermentation in general,                              66


  SECTION IX.

  Of artificial fermentation,                              80


  SECTION X.

  Of the nature of Barley,                                 89


  SECTION XI.

  Of Malting,                                              94


  SECTION XII.

  Of the different Properties of Malt, and of the number
    of its fermentable Parts,                             113


  SECTION XIII.

  Observations on defective Malts,                        131


  PART II.


  SECTION I.

  Of the heat of the Air, as it relates to the practical
    part of Brewing,                                      145


  SECTION II.

  Of Grinding,                                            157


  SECTION III.

  Of Extraction,                                          160


  SECTION IV.

  Of the nature and properties of Hops,                   201


  SECTION V.

  Of the lengths necessary to form malt liquors of the
    several denominations,                                217


  SECTION VI.

  Method of calculating the height in the Copper at
    which worts are to go out,                            220


  SECTION VII.

  Of Boiling,                                             224


  SECTION VIII.

  Of the quantity of Water wasted; and of the application
    of the preceding rules to two different processes
    of Brewing,                                           230


  SECTION IX.

  Of the division of the Water for the respective
    Worts and Mashes, and of the heat adequate to
    each of these,                                        234


  SECTION X.

  An enquiry into the volume of Malt, in order to reduce
    the Grist to liquid measure,                          253


  SECTION XI.

  Of the proportion of cold Water to be added to
    that which is on the point of boiling, in order
    to obtain the desired heat in  the  extract,          271


  SECTION XII.

  Of Mashing,                                             286


  SECTION XIII.

  Of the incidents, which cause the heat of the extract
    to vary from the calculation, the allowances
    they require, and the means to obviate
    their effects,                                        289


  SECTION XIV.

  Of the disposition of the Worts when turned out of
    the Copper, the thic