For Stout Butt Beer. The next is Mash'd with a cooler Liquor, then a sharper, and the next Blood-warm or quite Cold; by which alternate degrees of Heat, a Quantity of small Beer is made after the Stout. For Brewing strong brown Ale called Stitch.

Believe me, and I know you too; may I so enjoy the health you wish me, as I play'd at leap-frog so long with our boy, that my master grew jealous, and sent me to dig in the country: But hold thy tongue and I'll give thee a loaf." I marvel," said I, "whether they be all mash'd together or made of loam; for in a Saturnal at Rome, my self saw the like imaginary shew of a supper."

The first full Copper of boiling water he puts into the Mash Tub, there to lye a quarter of an Hour, till the steam is so far spent, that he can see his Face in it, or as soon as the hot water is put in, throws a Pail or two of cold water into it, which will bring it at once into a temper; then he lets three Bushels of Malt be run leisurely into it, and stirred or mash'd all the while, but as little as can be, or no more than just to keep the Malt from clotting or balling; when that is done, he puts one Bushel of dry Malt on the Top to keep in the Vapour or Spirit, and so lets it stand covered two Hours, or till the next Copper full of water is boiled hot, which he lades over the Malt or Goods three Hand-bowls full at a time, that are to run off at the Cock or Tap by a very small stream before more is put on, which again must be returned into the Mash Tub till it comes off exceeding fine, for unless the wort is clear when it goes into the Copper, there are little hopes it will be so in the Barrel, which leisure way obliges him to be sixteen Hours in brewing these four Bushels of Malt.

This was for his October Beer: Then he would put scalding water over the Goods at once, but not mash, and Cap them with more fresh Malt that stood an Hour undisturbed before he would draw it off for Ale; the rest was hot water put over the Goods and mash'd at twice for small Beer: And it was observed that his October Beer was the most famous in the Country, but his Grains good for little, for that he had by this method wash'd out all or most of their goodness; this Man was a long while in Brewing, and once his Beer did not work in the Barrel for a Month in a very hard Frost, yet when the weather broke it recovered and fermented well, and afterwards proved very good Drink, but he seldom work'd, his Beer less than a Week in the Vat, and was never tapp'd under three Years.

On the first Liquor they throw some hully Malt to shew the break of it, and when it is very sharp, they let in some cold Liquor, and run it into the Tun milk warm; this is mash'd with thirty or forty pulls of the Oar, and let stand till the second Liquor is ready, which must be almost scalding hot to the back of the Hand, then run it by the Cock into the Tun, mash it up and let it stand an Hour before it is spended off into the Under-back: These two pieces of Liquor will make one Copper of the first wort, without putting any fresh Malt on the Goods; the next Liquor to be Blood-warm, the next sharp, and the next cool or cold; for the general way in great Brewhouses is to let a cool Liquor precede a sharp one, because it gradually opens the Pores of the Malt and Goods, and prepares the way for the hotter Liquor that is to follow.

There was a Man in this Country that brewed for a Gentleman constantly after a Very precise Method, and that was, as soon as he had put over all his first Copper of water and mash'd it some time, he would directly let the Cock run a small stream and presently put some fresh Malt on the former, and mash on the while the Cock was spending, which he would put again over the Malt, as often as his Pail or Hand-bowl was full, and this for an Hour or two together; then he would let it run off intirely, and put it over at once, to run off again as small as a Straw.